RU2298331C2 - Method for production of carrot filler - Google Patents

Abstract

FIELD: food processing industry, in particular production of heterogeneous fillers for confectionery goods.

SUBSTANCE: claimed method includes carrot parts blanching in solution of citric or tartaric acid, syrup preparation from blanching liquid, carrot holding in heated syrup, phase separation, syrup adding to separated liquid phase, bringing to the boil, carrot introducing, boiling down under vacuum, vacuum cooling and pre-packing.

EFFECT: new filler with homogeneous solid phase distribution.

3 cl

Description

The invention relates to a technology for the production of fillers for confectionery products.

A known method of producing a filler for confectionery, involving boiling fruit puree with sugar syrup (Technology for confectionery production. A textbook for universities. Ed. By Rapoport A.L. - M. - L .: Pishchepromizdat, 1940, p. 57-72 )

The fillers obtained by this method are homogeneous in terms of organoleptic properties.

A known method of producing a filler for confectionery, involving the mixing of honey, a solution of citric acid, sugar, molasses, a structurant in the form of pectin, carboxymethyl cellulose, modified starch, gum or their mixtures and raisins, boiling the mixture to achieve a dry matter content of about 70%, cooling and the introduction of flavoring (RU 2236791 C2, 09/27/2004).

The filler obtained by this method is heterogeneous, but during storage, gravitational phase separation occurs and anisotropy of the organoleptic and technological properties of such a product occurs.

The technical result of the invention is to obtain a new filler for confectionery products with a stable distribution of the solid phase, which does not change during storage.

This result is achieved in that the method for the production of carrot filler involves preparing carrots, peeling them, cutting and blanching in a 0.1% solution of citric or tartaric acid at a temperature of 80-90 ° C for 8-10 minutes, cooking on a separate blanching syrup liquids with a solids content of about 80%, the introduction into it by weight of about 0.7% pectin or about 3% of modified starch or about 0.2% of gum or a mixture of these substances in the same amounts, calculated on the equivalent content of one of the composition nt, separating part of the syrup in an amount 1.5 times the mass of carrots, heating it to 70-80 ° C, introducing carrots into it, holding for 3-4 hours and separating the phases, mixing the separated liquid phase with the remaining part of the syrup until achieving a carrot to syrup ratio of 7:13 and bringing the mixture to a boil, introducing a separated solid phase into it, boiling under vacuum and vacuum cooling to achieve a solids content of not more than 70% and packing.

Preferred embodiments of the present invention provide cooling to 85-90 ° C when the packaged product is sealed and sterilized, or cooling to 45-50 ° C when a preservative is introduced into the product before packaging.

The method is implemented as follows

Carrots are prepared according to traditional technology, peeled, cut and blanched in a 0.1% solution of citric or tartaric acid at a temperature of 80-90 ° C for 8-10 minutes.

The choice of acids is justified by their content in fruits.

At a constant temperature of the blanching liquid of 80 ° C, blanching is carried out for 10 minutes, at a constant temperature of 90 ° C for 8 minutes. When non-isothermal blanching mode, its duration is selected by the average temperature of the process from the specified time interval, based on the linear type of dependence.

Then, syrup with a solids content of about 80% is prepared on a blanching fluid with an accuracy of the raw material consumption rate.

For the preparation of syrup, sugar or sugar and molasses are used in a ratio by weight of solids of at least 1: 1. The preparation of syrup according to traditional technology involves dissolving sweet substances in blanching fluid, adding food albumin, boiling and filtering to obtain clarified syrup.

A structure-forming agent in the form of pectin, modified starch, gum or mixtures thereof in an amount of 0.7%, 3%, 0.2% by weight, or for mixtures in the same amounts, calculated on the equivalent content of one from the components, which is calculated by adding together the products of the required amount of the component to be recalculated, by the ratio of the amount of each component of the mixture to its required amount. After the introduction of the builder, the syrup is mixed until it is completely dissolved and a part 1.5 times the mass of prepared and peeled carrots is separated. It is heated to 70-80 ° C, carrots are introduced into it, maintained for 3-4 hours, and then the phases are separated by draining.

An exposure time of 3 hours is taken at an initial syrup temperature of 80 ° C, and 4 hours at an initial syrup temperature of 70 ° C. For temperatures from the interval between the indicated values, the exposure time is selected from the corresponding specified interval by a linear relationship.

The separated liquid phase is mixed with the remaining part of the syrup until the ratio by weight of carrots and syrup is 7:13 and the mixture is heated to boiling. Then a solid phase is introduced into it - slices of carrots with the remains of syrup by a method that minimizes the mechanical destruction of the slices, for example by pneumatic transport or absorption or direct pouring from containers in which they were held. The resulting mixture is boiled under vacuum until the solids content is reached, which after vacuum cooling to 85-90 ° C or 45-50 ° C provides a solids content in the target product of not more than 70%.

It is determined by calculation by the heat of vaporization of water and the mass of evaporated moisture, which is necessary to reach the temperature from the indicated intervals, according to the heat balance equation.

The specified dry matter content is the limit for the guaranteed exclusion of sugaring of the target product during storage.

The boiled and chilled product at the appropriate temperature is either fed to the packaging, sealed and sterilized, or a preservative is introduced into it and packaged in an unpressurized container.

The product obtained according to the described technology is a viscous gelling mass with sliced carrot slices that does not spread on a horizontal surface and can withstand freezing without isolating ice crystals. It has a characteristic color and aroma of the feedstock, and a sweet and sour taste. The guaranteed storage period for a sterilized product is 1 year, for an unsterilized product 6 months. During guaranteed storage, gravitational phase separation does not occur.

Thus, the proposed method allows to obtain a new heterogeneous filler for confectionery products with a stable distribution by volume of the solid phase over the entire warranty period.

Claims (3)

1. A method for the production of carrot filler, comprising preparing carrots, peeling them, cutting and blanching in a 0.1% solution of citric or tartaric acid at a temperature of 80-90 ° C for 8-10 minutes, preparing on a separated blanching liquid syrup with a solids content of about 80%, the introduction into it by weight of about 0.7% pectin or about 3% modified starch, or about 0.2% gum, or a mixture of these substances in the same amounts, calculated on the equivalent content of one of components, separation of a part of syrup in an amount of 1.5 times the mass of carrots, heating it to 70-80 ° C, introducing carrots into it, holding for 3-4 hours and separating the phases, mixing the separated liquid phase with the rest of the syrup until the ratio of carrot to syrup is reached 7:13 and bringing the mixture to a boil, introducing a separated solid phase into it, boiling under vacuum and vacuum cooling to achieve a solids content of not more than 70% and packing. 2. The method according to claim 1, characterized in that the cooling is carried out to 85-90 ° C, and the packaged product is sealed and sterilized. 3. The method according to claim 1, characterized in that the cooling is carried out to 45-50 ° C, and a preservative is introduced into the product before packaging.