RU2335910C1 - Method of manufacturing puree-like vegetable concentrate - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of manufacturing puree-like vegetable concentrate involves washing, inspecting, boiling soft during 6-15 min under the temperature of 90-96°C, pureeing, sterilising the puree, packing and storing. Prewashed, peeled and shredded cabbage, carrots and apples are mixed in the proportion of 83.4:8.3:8.3 and are treated in the extruder with juice squeezing, the obtained pulp is dried up to humidity of 58% by releasing pressure and evaporating the vapors produced. The obtained cabbage-carrot-apple puree is enriched with 90% sugar syrup in the amount of 4.6% to the cabbage-carrot-apple puree weight, 26% solution of sodium chloride in the amount of 6.4% to the cabbage-carrot-apple puree weight and cranberry in the amount of 5% to the cabbage-carrot-apple puree weight, then the obtained mix is heated up to 80°C under the pressure of 4000 Pa to produce puree-like concentrate with 48% humidity.

EFFECT: invention allows reducing materials and energy costs and manufacturing puree-like vegetable concentrates with the specified composition and nutritional value.

1 ex

Description

The invention relates to a technology for processing vegetable and fruit raw materials and can be used in the production of puree vegetable concentrate.

The closest in technical essence and the achieved effect is a method for the production of puree concentrates, including washing, inspection, boiling for 6 ... 15 minutes at a temperature of 90 ... 96 ° C, two-stage rubbing (first through holes with a diameter of 1.0 .. .1.5 mm, and then through sieves with a hole diameter of 0.5 ... 0.8 mm) and sterilization of mashed potatoes by heating to 95 ... 97 ° C, corking and storage [Flaumenbaum, B.L. Technology of Preservation of fruits, vegetables, meat and fish [Text] // B.L. Flaumenbaum, A.A. Brovchenko, A.F. Zagibalov et al. - 2nd ed., Revised. and add. - M .: Kolos, 1993 .-- 320 p. - p. 160-163].

A disadvantage of the known technology are:

- low quality of the produced puree product, and the lack of the ability to create multicomponent nutritionally balanced concentrates;

- significant material and energy costs due to the use of prolonged heat treatment (boiling and sterilization);

- low quality of finished products due to the multi-stage and lengthy processing of the product at each stage.

An object of the invention is to reduce material and energy costs for the production of puree vegetable concentrates; obtaining mashed vegetable concentrates of a given composition and nutritional value, adapted for various age groups of the population.

The problem is achieved in that in a method for the production of mashed vegetable concentrate, including washing, inspection, boiling for 6 ... 15 minutes at a temperature of 90 ... 96 ° C, wiping, sterilizing the mashed potatoes, capping and storage, the new one is that pre-washed, peeled and chopped cabbage, carrots and apples are mixed in a proportion of 83.4: 8.3: 8.3 and processed in an extruder with squeezed juice, the pulp obtained after removing the juice is dried to a moisture content of 58% by depressurizing and vaporization of the resulting vapor, then in p irradiated cabbage-carrot-apple puree is introduced 90% sugar syrup in an amount of 4.6% by weight of cabbage-carrot-apple puree, a 26% solution of sodium chloride in an amount of 6.4% by weight of cabbage-carrot-apple puree and cranberries in an amount of 5% by weight of cabbage, carrot and apple puree, followed by heating the resulting mixture to 80 ° C at a pressure of 4000 Pa to obtain a puree concentrate with a moisture content of 48%.

Vegetable puree is a mashed mass of fruits, freed from seeds, stalks, twigs and other inedible parts of the fruit.

Vegetables (cabbage, carrots) and apples for the production of mashed potatoes should be fresh, healthy, high in pectin, organic acids and dry soluble substances, which is necessary to ensure a gelling consistency and proper output of finished products obtained from mashed potatoes. The ripeness of vegetables and apples should be technical or close to consumer; unripe and overripe root vegetables give poorly gelling mashed potatoes with reduced taste and aroma.

In the complex processing of vegetables and apples into juice and mashed potatoes, mashed pomace is obtained after separation of approximately 30% of the juice.

A method of producing a puree vegetable concentrate is as follows.

Vegetables (cabbage, carrots) and apples are washed separately in a washing machine. Then washed vegetables (cabbage and carrots) and apples are inspected and sorted manually on a sorting and inspection conveyor. Benign fruits after rinsing are mixed in a proportion of 83.4: 8.3: 8.3, which corresponds to the following ratio: 1 kg of white cabbage, 0.1 kg of carrots and 0.1 kg of apples of the Antonovka variety, and are processed in an extruder .

The ratio of 1 kg of white cabbage, 0.1 kg of carrots and 0.1 kg of apples of the Antonovka variety provides the most rational combination of the main components and has a beneficial effect on the degree of their assimilation by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

In an extruder, a mixture of vegetables (cabbage and carrots) and apples is compacted and gradually compressed. In it, a gradual increase in pressure and compaction of the puree mass of the product occur due to a decrease in the size of the screw channel of the screw of the extruder. When the screw rotates, the fruits are crushed, the resulting juice leaves through the lower perforated part of the extruder into the juice collector. The resulting squeezed flesh falls into the pre-zone and is pressed through the extruder die. After the compressed mashed mass exits the extruder as a result of a sharp drop in temperature and pressure, moisture instantly evaporates [Ostrikov, A.N. Extrusion in food technology [Text] / A.N. Ostrikov, O.V. Abramov, A. S. Rudometkin - St. Petersburg :. GIORD - 2004. - 288 p.]. The mashed mass leaving the extruder is sent to a vacuum chamber. In this case, the resulting puree mass is dried to a moisture content of 58% due to depressurization and evaporation of the generated vapors from the vacuum chamber.

Then, additional components are introduced into the obtained cabbage-carrot-apple puree:

- 90% sugar syrup in an amount of 4.6% by weight of cabbage, carrot and apple puree,

- 26% sodium chloride solution in an amount of 6.4% by weight of cabbage, carrot and apple puree,

- cranberries in an amount of 5% by weight of cabbage, carrot and apple puree.

The introduction of 4.6% sugar syrup, 6.4% sodium chloride solution and 5% cranberry into the composition of cabbage, carrot and apple puree not only increases the nutritional value of the puree, contributes to significant changes in their structure, but also aims to form such important organoleptic quality indicators like taste, smell, color.

Oxycoccus palustris pers. - marsh cranberries, oxycoccus microcarpus turcz - small-fruited cranberries - evergreen creeping shrub with thread-like rooted shoots. The used part - berries - spherical sour berries.

Fruits contain vaccinin glycoside, flavonoids, organic acids - citric (2.8%), benzoic (0.04%), quinic, γ-hydroxy-α-keto-oil, α-ketoglutaric, oleanolic and ursolic, pentosans, vitamin C, coloring substances, pectins, carotene, amino acids, tannins.

Cranberry berries are a valuable food and vitamin product. Cranberries retain their vitamin properties and do not rot until 9 months due to the content in the berries of benzoic acid, which has antimicrobial properties. The latter is due to the specific effect of citric acid in cranberries. Fresh cranberries, berries extract increase the secretion of gastric juice, pancreas. Cranberry berries with sugar are used for hypertension, gastritis, colds; with inflammatory diseases of the urinary tract; rheumatism.

The presence of organic acids in cranberries reduces the pH of mashed potatoes to 3.0 ... 3.5 and prevents the development of putrefactive bacteria like Vas.coli, Vas.proteus. Vas.subtilis and others. In weak solutions of organic acids, molds, acetic acid bacteria and some other types of aerobic microorganisms develop well. Therefore, mashed potatoes are pasteurized to suppress the vital activity of microorganisms and ensure storage stability.

By heating the puree mass to 80 ° C and maintaining a vacuum of 4000 Pa, further evaporation of the resulting water vapor occurs. If the puree mass has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a moisture content of 48%.

Thus, a puree vegetable concentrate of a given composition with a moisture content of 48% is obtained, which is sent for packaging and storage.

An example implementation of the method of production of mashed vegetable concentrate. Raw materials (cabbage, carrots and apples) are washed separately in a washing machine. The washed fruits from the washing bath are moved by an inclined conveyor, in the upper part of which (before unloading) they are rinsed with water from the shower unit. When processing heavily contaminated vegetables, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then washed vegetables (cabbage and carrots) and apples are inspected and sorted, which are carried out manually on a sorting and inspection conveyor. Vegetables (cabbage and carrots) and apples on it move in one layer, because with multi-layer loading, the upper fruits cover the lower ones and are difficult to inspect. Simultaneously with sorting, an inspection of raw materials is carried out, in which defective specimens (rotten, damaged, broken, moldy, heavily contaminated), foreign matter and objects are removed, and damaged areas are cut out. After rinsing, the fruits are mixed in a proportion of 83.4: 8.3: 8.3, which corresponds to the following ratio: 1 kg of white cabbage, 0.1 kg of carrots and 0.1 kg of Antonovka apples.

The ratio of 1 kg of white cabbage, 0.1 kg of carrots and 0.1 kg of apples of the Antonovka variety provides the most rational combination of the main components and has a beneficial effect on the degree of their assimilation by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

High-quality vegetables and apples after mixing are processed in an extruder.

In an extruder, a mixture of vegetables (cabbage and carrots) and apples undergoes compaction and gradual compression. Due to the fact that the turns of the screw of the extruder have a variable pitch and increasing thickness, the inter-turn space is gradually reduced. A gradual increase in pressure and compaction of the puree mass of the product occur due to a sharp decrease in the size of the screw channel. Here, the crushed particles of the fruits are compressed and the formation of a puree mass begins due to an increase in pressure. The lower part of the extruder is perforated and connected to the juice collector. For additional grinding in the middle of the screw of the extruder, an additional grid with holes can be installed. At the exit of the extruder, a matrix with holes of a given size is installed. When the screw rotates, the fruits are crushed, the resulting juice leaves through the lower perforated part of the extruder into the juice collector. In this case, the particles of apples are rubbed and the formation of a puree mass is completed. Then, the obtained squeezed pulp enters the prematrix zone and is pressed through the extruder die. After the compressed mashed mass exits the extruder as a result of a sharp drop in temperature and pressure, moisture instantly evaporates [Ostrikov, A.N. Extrusion in food technology [Text] / A.N. Ostrikov, O.V. Abramov, A. S. Rudometkin - St. Petersburg :. GIORD - 2004. - 288 p.]. The mashed mass leaving the extruder is sent to a vacuum chamber. In this case, the resulting pulp is dried to a moisture content of 58% due to depressurization and evaporation of the generated vapors from the vacuum chamber.

Drying the resulting pulp to a higher humidity, for example 65%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product.

Drying the resulting pulp to a lower moisture content, for example 50%, leads to the need for additional subsequent wetting, since otherwise a puree-like vegetable concentrate with a final moisture content of 48% will not be obtained.

Then, additional components are introduced into the obtained cabbage-carrot-apple puree:

- 90% sugar syrup in an amount of 4.6% by weight of cabbage, carrot and apple puree,

- 26% sodium chloride solution in an amount of 6.4% by weight of cabbage, carrot and apple puree,

- cranberries in an amount of 5% by weight of cabbage, carrot and apple puree.

As a preservative, i.e. Cranberries are used to prevent spoilage of puree-like vegetable concentrate caused by microorganisms.

The introduction of puree 4.6% sugar syrup, 6.4% sodium chloride solution and 5% cranberry stabilizes the structure of cabbage, carrot and apple puree.

A change in the content of the proportions of the above components leads to significant changes in the taste and depth of the physicochemical changes that occur in the mash under the influence of preservatives such as sugar and salt, and such stabilizers as organic acids contained in cranberries.

For example, the use of more sugar syrup, for example 6.5%, will lead to a change in taste and the appearance of excessive sweetness and, as a result, to a deterioration in its quality. The use of a smaller amount of sugar syrup, for example 3.5%, will also lead to a change in taste and the appearance of a salty-acid taste and, as a result, deterioration in its quality.

The use of a larger amount of sodium chloride solution, for example 7.5%, will lead to a change in taste and the appearance of excessive salinity and, as a consequence, a deterioration in its quality. The use of a smaller amount of sodium chloride solution, for example 5.5%, will also lead to a change in taste and the dominance of a sweet taste and, as a result, deterioration in its quality.

The use of more cranberries, for example 6%, will lead to a change in taste and the appearance of excessive acidity and, as a consequence, a deterioration in its quality. Using less cranberries, such as 4%, will also lead to a change in taste and inadequate preservation of mashed potatoes due to a lack of organic acids.

By heating the puree mass to 80 ° C and maintaining a vacuum of 4000 Pa, further evaporation of the resulting water vapor occurs. If the puree mass of the product has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a final moisture content of 48%. The main purpose of heating is not only bringing the puree concentrate to a final humidity of 48% by evaporation of excess moisture under a discharge of 4000 Pa at a temperature of 80 ° C, but also the inactivation of oxidative enzymes. Under the influence of heating and the organic acids present in the puree, the hydrolysis of protopectin located in the middle plates and cell walls occurs. The strong connection between the cells is broken, part of their walls are destroyed and the tissue softens.

The duration and temperature of the heat treatment should be selected depending on the type of fruit and their degree of maturity. If the duration of the heating is excessive, then deep pure decomposition of pectin substances occurs, it turns out to be liquid and loses or retains insufficiently gelling properties.

The use of more pressure, for example 5000 Pa, will increase the temperature of the puree-like vegetable concentrate and, as a result, its quality deterioration.

Using less pressure, for example 3000 Pa, will lead to the need to install a more powerful vacuum pump and increase energy consumption for the production of puree concentrate, which leads to an increase in its cost.

Conducting the heating process at a temperature of a puree-like vegetable concentrate less than 80 ° C, for example 70 ° C, will lead to an increase in the duration of heating, which in turn can cause a deep decomposition of pectin substances in the puree, it will turn out liquid and lose its gelling properties.

The process of heating at a temperature of puree apple concentrate more than 80 ° C, for example 85 ° C, will lead to accelerated decomposition of thermolabile substances in the puree and the deterioration of its quality.

Obtaining a puree apple concentrate with a final moisture content of 48% is due to the following considerations.

If the final moisture content of the puree vegetable concentrate is less than 48%, for example 40%, then its consistency will not be tender and soft enough. The pureed vegetable concentrate will have a high viscosity, which can create additional difficulties (the need to heat it to reduce viscosity and increase fluidity) when used in the food-concentrate and canning industry as a vegetable filling.

If the final moisture content of the puree-like vegetable concentrate is more than 48%, for example 55%, then the vegetable concentrate will have high fluidity, which also creates additional difficulties when it is used in the food-concentrate and canning industry as a vegetable filling.

Thus, a puree vegetable concentrate of a given composition is obtained, which is sent to packaging and storage. Hot puree-like vegetable concentrate is Packed in prepared glass jars, hermetically sealed and aged, then cooled.

Thus, the use of the proposed method for the production of puree vegetable concentrate allows you to:

- receive a puree vegetable concentrate of a given composition with the introduction of the necessary additional components (sugar syrup, sodium chloride and cranberry solution) for their further use in the food-concentrate and canning industry;

- reduce energy and labor costs for the production of mashed vegetable concentrate due to the combination of technological operations of grinding, rubbing, boiling, introducing and mixing additional components by using the extrusion process;

- reduce material costs due to the elimination of auxiliary and transshipment operations;

- to improve the quality of mashed vegetable concentrate due to the exclusion of multi-stage and continuous processing of the product at each stage of the technological process.

Claims (1)

Method for the production of mashed vegetable concentrate, including washing, inspection, boiling for 6 ... 15 min at a temperature of 90 ... 96 ° C, wiping, sterilizing the mashed potatoes, capping and storing, characterized in that they are pre-washed, cleaned and chopped cabbage, carrots and apples are mixed in a proportion of 83.4: 8.3: 8.3 and processed in an extruder with squeezed juice, the pulp obtained after removing the juice is dried to a moisture content of 58% by depressurizing and evaporating the resulting vapors, then into the resulting cabbage carrot and apple puree vvo 90% sugar syrup in the amount of 4.6% by weight of cabbage-carrot-apple puree, 26% sodium chloride in the amount of 6.4% by weight of cabbage-carrot-apple puree and cranberry in the amount of 5% the mass of cabbage, carrot and apple puree, followed by heating the mixture to 80 ° C at a pressure of 4000 Pa to obtain a puree concentrate with a moisture content of 48%.