RU2422048C1 - Method of polycomponent horticultural fruit puree production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The polycomponent horticultural fruit puree production method is as follows. Grapes, apples, black currants, red currants and gooseberries are inspected, cleaned, milled and blended at a ratio of 40:25:15:10:10. B Added to the produced polycomponent horticultural fruit puree are 90% sugar syrup in an amount of 70% of the puree initial weight and 6% water solution of food pectin in an amount of 1.2% of the puree initial weight. The produced horticultural fruit puree is heated to 96°C and concentrated by way of two-stage boiling down: at the first stage - by way of water vapours evaporation from finely dispersed puree drops under a 5-8 kPa pressure, at the second stage - by way of the puree film boiling down at a temperature of 35-40°C under a 5-8 kPa pressure. One ensures that the puree dry substances content is 28% through the produced vapours evaporation. Then the prepared horticultural fruit puree is containerised, sealed and sterilised.

EFFECT: invention allows to improve end product quality, produce polycomponent horticultural fruit puree of specified composition and food value.

1 tbl, 1 ex

Description

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

The closest in technical essence and the achieved effect is a method of producing fruit puree, including washing the fruits, inspecting them, chopping, boiling and sterilizing. According to the method, pre-washed, peeled raspberries, strawberries, black currants, plums, apricots and lingonberries are mixed in a proportion of 25: 20: 15: 10: 15: 15 and processed in an extruder, the resulting fruit mixture is dried to a moisture content of 75% by depressurizing and evaporation of the generated vapors, then 90% sugar syrup in the amount of 80%, a 5% aqueous solution of food pectin in the amount of 1.5% and a 5% aqueous solution of citric acid in the amount of 0 are added to the resulting fruit puree , 1% to the initial weight of the fruit mixture and cook the resulting the mixture under pressure 4200 Pa to obtain mashed potatoes with a final moisture content of 34% [US Pat. 2337557 RF, IPC A23B 7/00, A23L 1/212, A23L 3/00. Method for the production of fruit and berry puree [Text] / Magomedov G.O., Ostrikov A.N., Vertyakov F.N .; applicant and patentee Voronezh, state technol. Acad. - No. 2007129692/13; declared 08/03/2007 .; publ. November 10, 2008, Bull. No. 31. - 6 p.].

The disadvantages of this method are:

- low quality of finished products due to insufficient balance of the content of basic food components (carbohydrates, vitamins, antioxidants, etc.) in the initial fruit and berry mixture;

- the lack of the ability to create multicomponent nutritionally balanced puree products;

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

An object of the invention is to improve the quality of finished products, obtain multicomponent fruit puree of a given composition and nutritional value, adapted for various age groups of the population, reduce material and energy costs for mashed potatoes due to the intensification of the two-stage evaporation process and reduce the duration of the process.

The problem is achieved in that in the method for the production of multicomponent fruit and fruit puree, characterized in that the grapes, apples, black currants, red currants and gooseberries are washed, inspected, cleaned, ground and mixed in a ratio of 40: 25: 15: 10: 10 , 90% sugar syrup in the amount of 70% of the initial weight of the puree is introduced into the obtained fruit and fruit puree, a 6% aqueous solution of food pectin in the amount of 1.2% of the original weight of the puree, then the resulting fruit and puree is heated to temperature 96 ° С and conc trinitrate by two-stage evaporation: at the first stage, by evaporation of water vapor from finely dispersed drops of mashed potatoes at a pressure of 5-8 kPa, and at the second stage, by evaporation of a film of mashed potatoes at a temperature of 35-40 ° С and a pressure of 5-8 kPa, while the vapor content of solids in the puree is adjusted to 28%, then the prepared fruit and fruit puree is packaged in a container, sealed and sterilized.

To optimize the composition of multicomponent fruit and fruit puree, the VNIIKP-5 software package is used, and the following relationships are maintained:

- An excess of magnesium negatively affects the absorption of calcium by the body; the recommended ratio of these elements is 1: 0.5. In this mixture, the ratio of calcium to magnesium is 1: 0.35.

- If the amount of phosphorus exceeds the level of calcium in food by more than 2 times, then soluble salts are formed, which are extracted by blood from bone tissue. Calcium enters the walls of blood vessels, which causes their fragility, as well as in the tissue of the kidneys, which can contribute to the development of kidney stone disease. The recommended ratio of calcium and phosphorus for adults is 1: 1.5. In this mixture, the ratio of calcium to phosphorus is 1: 1.33.

- Analysis of the vitamin composition shows the dominant role of ascorbic acid (vitamin C) - 281.39% of the recommended daily intake (RNSP), the content of retinol (A), thiamine (B ₁ ), riboflavin (B ₂ ) and niacin (PP) is 83.2%: 10.47%: 5.67%: 2.89%, respectively.

The technical result consists in improving the quality of the finished product, obtaining multicomponent fruit puree of a given composition and nutritional value, reducing material and energy costs for the production of mashed potatoes due to the intensification of the two-stage evaporation process and reducing the duration of the process.

Grapes, apples, blackcurrants, redcurrants and gooseberries for mashed potatoes must be fresh, healthy, of a suitable color, high in pectin, organic acids and dry soluble substances, which is necessary to ensure a gelling consistency and proper yield of prepared products obtained from mashed potatoes . The ripeness of fruits and berries should be technical or close to consumer; unripe and overripe fruits give poorly gelling mashed potatoes with reduced taste and aroma.

A method for the production of multicomponent fruit and fruit puree is as follows. Gooseberries are washed in a drum washer, and grapes, black and red currants are washed in a fan washer.

A stalk is cut out for apples, cut into pieces, seeds are separated, inspected to remove impurities and rotten or moldy specimens, crushed to a particle size of 15-40 mm. In grapes, black and red currants, as well as gooseberries, the stem is separated. In production, grape varieties that do not contain seeds are used. Then, the processed fruits are separately crushed to a final particle size of 0.3-0.5 mm.

The resulting grape, apple, blackcurrant, redcurrant and gooseberry puree are mixed in a ratio of 40: 25: 15: 10: 10. The mixing of grape, apple, blackcurrant, redcurrant and gooseberry puree in a ratio of 40: 25: 15: 10: 10 is due to the organoleptic quality assessment and the balanced chemical composition of the resulting mixture (table).

Then, 90% sugar syrup is introduced into the resulting puree in an amount of 70% of the initial weight of the puree, a 6% aqueous solution of food pectin in an amount of 1.2% of the initial weight of the puree, which not only increase the nutritional value of the crushed fruit particles, but and contribute to significant changes in their structure.

Next, the resulting mixture was heated to a temperature of 96 ° C and concentrated by two-stage evaporation.

Heating the mixture to a temperature of 96 ° C is necessary for its sterilization, destruction of microflora, achievement of the necessary viscosity of mashed potatoes for subsequent uniform atomization in a vacuum chamber using nozzles, and also to create the necessary barothermal regime for subsequent evaporation of mashed water vapor in a vacuum chamber for due to the difference in temperature and pressure.

In the first stage, the heated mixture is sprayed in a vacuum chamber at a pressure of 5-8 kPa. As a result of a sharp difference in temperature and pressure (pressure relief) in the vacuum chamber, finely dispersed spraying of the product occurs, accompanied by instant evaporation of part of the moisture contained in the puree in an overheated state.

In the second stage of the evaporation process, droplets of mashed potatoes reach the vertical wall of the vacuum chamber and settle on it, forming a product film that gradually (as its thickness increases) moves down the vertical wall under the action of gravity. Due to the fact that the inner wall of the vacuum chamber is equipped with a heating jacket, into which hot water with a temperature of 35-40 ° C is supplied, the mashed potatoes flowing down to the temperature of 35-40 ° C are heated. In this case, due to the evaporation of the generated vapors at a pressure of 5-8 kPa in a vacuum chamber, the solids content in the puree is brought to 28%, then the prepared fruit and vegetable puree is packaged in a container, sealed and sterilized.

Heating mashed potatoes to a temperature of 35-40 ° C under vacuum (with a discharge of 5-8 kPa) in a vacuum chamber is designed to remove excess moisture, to conduct deep physico-chemical changes in the nutrients of the mashed potatoes for their better digestibility when consumed and inactivation of oxidative enzymes. The tissues of the fruits soften, because under the influence of heat and acids present in the fruits, 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 evaporation are selected depending on the mixture of fruits and their degree of maturity. In boiled mashed potatoes, a deep decomposition of pectin substances occurs, mashed potatoes become liquid due to the loss of gelling properties.

The chemical composition of the source and concentrated multicomponent fruit and fruit puree Indicator Units measuring Software optimization The original mixture Concentrated
bath mix RNSP share *,% Water % 84.6 76,2 Water soluble carbohydrates % 12.10 21.93 6.00 Cellulose % 0.24 0.68 Total acidity, ⁰ N % twenty 25 Pectin substances % 6,752 7,457 30.56 Mineral composition Sodium (Na) mg% twenty thirty 1.25 Potassium (C) mg% 180 450 1.29 Calcium (Ca) mg% 40 40 4.00 Magnesium (Mg) mg / kg 84.68 113.9 28.48 Phosphorus (P) mg% twenty thirty 3.00 Iron (Fe) mg / kg 4.81 7.53 53.79 Vitamin Composition Retinol (A) mg% 0.697 0.832 83,20 Thiamine (B ₁ ) mg% 0.127 0.157 10.47 Riboflavin (B ₂ ) mg% 0,089 0.102 5.67 Niacin (PP) mg% 0.427 0.578 2.89 Vitamin C mg% 102,234 196,971 281.39 Amino Acid Composition Arginine mg / 100 g 0,063 0,100 Lysine mg / 100 g 0,022 0,025 Tyrosine mg / 100 g 0.011 0.016 Feilalanin mg / 100 g 0.017 0,027 Histidine mg / 100 g 0.011 0.014 Leucine mg / 100 g 0.024 0,036 Isoleucine mg / 100 g 0.015 0,021 Methionine mg / 100 g 0.012 0.010 Valine mg / 100 g 0,020 0,025 Proline mg / 100 g 0,029 0,028 Threonine mg / 100 g 0,040 0,039 Series mg / 100 g 0,025 0,029 Alanine mg / 100 g 0,028 0,030 Glycine mg / 100 g 0,025 0,028 Cystine mg / 100 g 0.004 0.006 Glutamic acid mg / 100 g 0.910 0,101 Aspartic acid mg / 100 g 0,050 0,074 Heavy metal content Indicator Units measuring Software optimization. The original mixture Concentrated
bath mix Mercury (Hg) mg / g Not detected Not detected Lead (Pb) mg / g Not detected Not detected Arsenic (As) mg / g Not detected Not detected Cadmium (Cd) mg / g Not detected Not detected microbiological indicators Yeast CFU / g Discovered Not detected Mold CFU / g Not detected Not detected Pesticide content HCH mg / kg Not detected Not detected DDT mg / kg Not detected Not detected Nitrates mg / mg Not detected Not detected * - recommended daily intake rate

Heat treatment also inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen.

Thus, a multicomponent fruit and fruit puree of a given composition with a moisture content of 28% is obtained, which is sent to packaging and storage.

A method for the production of multicomponent fruit puree is illustrated by the following example.

An example of the implementation of the method of production of multicomponent fruit and fruit puree

Apples and gooseberries are washed separately in drum washers. For more intensive washing of contaminated fruits in the washing tub of the machine, drilling is created by means of compressed air supplied to the perforated pipes. Washed apples from the washing tub 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 fruits, you can increase the time they spend in the washing area by occasionally stopping the conveyor. Grapes, black and red currants are washed separately in fan washers.

Then washed grapes, apples, blackcurrants, redcurrants and gooseberries are inspected and sorted, which are carried out manually on a sorting and inspection conveyor. 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. Washing and inspection of apples is done separately. A stalk is cut out for apples, cut into pieces, seeds are separated, inspected to remove impurities and rotten or moldy specimens, crushed to a particle size of 15-40 mm. Then, the processed fruits are separately crushed to a final particle size of 0.3-0.5 mm.

The resulting grape, apple, blackcurrant, redcurrant and gooseberry puree are mixed in a ratio of 40: 25: 15: 10: 10. The mixing of grape, apple, blackcurrant, redcurrant and gooseberry puree in a ratio of 40: 25: 15: 10: 10 is due to the organoleptic quality assessment and the balanced chemical composition of the resulting mixture.

When choosing this recipe composition (40% grapes, 25% apples, 15% black currants, 10% red currants, 10% gooseberries), the mixture took into account a number of factors: increasing the biological value by achieving a rational and balanced ratio of the vitamin complex and the content of macro- and trace elements, the content of dietary fiber should be optimal; the components of the mixture (fruits, berries and fruits) should be inexpensive and widespread.

It is also worth noting that it is appearance that is one of the main factors when choosing a foodstuff by a consumer.

An increase in the content of apples in the mixture is more than 25%, for example 30%, and, accordingly, a decrease in the content of other fruits and fruits (grapes, black and red currants, gooseberries) leads to the dominance of the smell and taste of apples, and the imbalance in their chemical composition. Conversely, a reduced apple content in the mixture of less than 25%, for example 20%, leads to an increase in the content of other fruits and fruits, also leads to a dominance of their smell and taste, an imbalance in their chemical composition and a decrease in the content of pectin substances, which may cause structural deterioration.

A similar pattern of reasoning can be applied to the justification of 40% grape content, 15% blackcurrant content, 10% redcurrant content and 10% gooseberry content.

Then, 90% sugar syrup in the amount of 70% of the initial weight of the puree and a 6% aqueous solution of food pectin in the amount of 1.2% of the original weight of the puree are introduced into the resulting puree.

The introduction of puree 90% sugar syrup in the amount of 70% of the initial weight of the puree increases the nutritional value and balance of the puree, contributes to significant changes in their structure and is aimed at the formation of such important organoleptic quality indicators as taste, smell, color and texture.

A change in the content of 90% sugar syrup leads to significant changes in the taste and depth of the physico-chemical changes occurring in the puree. So, for example, the use of a larger amount of 90% sugar syrup, for example 80%, will lead to a change in taste and the appearance of excessive sweetness and, as a consequence, to a deterioration in its quality. The use of a smaller amount of sugar syrup, for example 60%, will also lead to a change in taste and the appearance of a less sweet taste and, as a result, to a deterioration in the preservative properties, which will reduce its storage capacity.

Next, the resulting mixture is heated to a temperature of 96 ° C. Heating the mixture to a temperature of 96 ° C is necessary for its sterilization, destruction of microflora, achievement of the necessary viscosity of mashed potatoes for subsequent uniform atomization in a vacuum chamber using nozzles, and also to create the necessary barothermal regime for subsequent evaporation of mashed water vapor in a vacuum chamber for due to the difference in temperature and pressure.

Heating at a temperature of puree over 96 ° C, for example 100 ° C, leads to a quick and deep decomposition of thermolabile substances in the puree, which will significantly impair the nutritional value and taste of the finished product.

Heating at a temperature of puree less than 96 ° C, for example 80 ° C, leads to an increase in the duration of sterilization, which in turn can cause deep decomposition of pectin substances in the puree, it will turn out liquid and lose its gelling properties.

After that, the resulting puree is sprayed in a vacuum chamber at a pressure of 5-8 kPa and a temperature thermostat 35-40 ° C. As a result of a sharp difference in temperature and pressure (pressure relief) in the vacuum chamber, finely dispersed spraying of the product occurs, accompanied by instant evaporation of part of the moisture contained in the puree in an overheated state. Moreover, as a result of the “explosion” of the product, deep transformations of its structure take place: rupture of cell walls, destruction, hydrolysis.

If the resulting puree is sprayed in a vacuum chamber at a pressure of less than 5 kPa, for example 4 kPa, this leads to additional material costs for installing a more powerful vacuum pump, which significantly increases the cost of the finished product.

If the resulting puree is sprayed in a vacuum chamber at a pressure of more than 8 kPa, for example 10 kPa, this leads to less intensive evaporation of moisture, which in turn will lead to an increase in the duration of the evaporation process.

Then the droplets of mashed potatoes reach the vertical wall of the vacuum chamber and settle on it, forming a film of the product, gradually (as its thickness increases) moving down the vertical wall under the action of gravity. Due to the fact that the inner wall of the vacuum chamber is equipped with a heating jacket, into which hot water with a temperature of 35-40 ° C is supplied, the mashed potatoes flowing down to the temperature of 35-40 ° C are heated.

If the flowing film of mashed potatoes is heated above a temperature of temperature control of 35-40 ° С, for example, 50 ° С, this can cause overheating of the mashed potato and significantly worsen its quality due to decomposition of thermolabile substances and decomposition of pectin substances.

If the flowing film of mashed potatoes is heated less than the temperature of thermostating 35-40 ° C, for example 30 ° C, then this leads to less intensive evaporation of moisture, which in turn will increase the duration of the evaporation process.

Due to the depressurization and evaporation of the generated vapors from the vacuum chamber, the solids content in the puree is brought up to 28%.

Concentrated multicomponent fruit puree to a greater than 28% solids content, for example 34%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product. The puree will have a high viscosity, which can create additional difficulties (the need for heating to reduce viscosity and increase fluidity) when used in the confectionery industry as a filling.

Concentratedly obtained multicomponent fruit and fruit puree to less than 28% solids content, for example 24%, will not allow to obtain the product of the desired consistency: the resulting puree will be liquid, it will have high fluidity, which also creates additional difficulties when used in the confectionery industry as a filling.

Thus, a multicomponent fruit and fruit puree of a given composition is obtained, which is sent for packaging and storage. Hot multicomponent fruit and fruit puree is Packed in prepared glass jars, hermetically sealed with boiled lids and kept laid on its side for 10-15 minutes, then cooled. Cooling to 40 ° C is carried out by blowing cans outside with cold air or irrigation with water with a gradually lowering temperature. Duration of cooling no more than 60 minutes. With slow cooling in mashed potatoes under the influence of high temperature, caramelization of sugars occurs, vitamins and coloring substances are destroyed, which negatively affects the quality of the mashed potatoes.

Multicomponent fruit and fruit puree is intended for use as fillings in the confectionery and bakery industries, additives in the production of yogurt in the dairy industry, as well as for the production of juices with pulp, canned food for baby food. Therefore, when developing it, it is necessary to completely preserve the natural taste, color and aroma of the fruit, in order to further obtain a finished product of good quality.

Thus, the use of the proposed method for the production of multicomponent fruit and fruit puree allows you to:

- receive multicomponent fruit and fruit puree of a given composition with the introduction of the necessary additional components (sugar syrup) for their further use in the manufacture of confectionery and bakery products;

- reduce energy and labor costs for the production of multicomponent fruit and fruit puree due to the combination of technological operations of grinding, rubbing, boiling, introducing and mixing additional components;

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

- to improve the quality of multicomponent fruit and fruit puree by eliminating multi-stage and continuous processing of the product at each stage of the technological process.

Claims (1)

A method for the production of multicomponent fruit and fruit puree, characterized in that the grapes, apples, blackcurrant, redcurrant and gooseberry are washed, inspected, peeled, ground and mixed in a ratio of 40: 25: 15: 10: 10 to the resulting fruit and fruit puree 90% sugar syrup is introduced in an amount of 70% of the original weight of the puree, a 6% aqueous solution of food pectin in an amount of 1.2% of the initial weight of the puree, then the resulting fruit and puree is heated to a temperature of 96 ° C and concentrated by two-stage evaporation: n and in the first stage - by evaporation of water vapor from finely dispersed drops of mashed potatoes at a pressure of 5-8 kPa, and in the second - by evaporation of a film of mashed potatoes at a temperature of 35-40 ° C and a pressure of 5-8 kPa, while the evaporation of the resulting vapors contains dry solids the mashed potatoes are brought up to 28%, then the prepared fruit and fruit puree is packaged in a container, corked and sterilized.