RU2542122C2 - Apples fruit product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to manufacture of apples fruit products. One performs apples preparation, uneatable parts and peel removal, apples cutting into 1-3 mm thick slices. The slices are treated with a solution containing 70 wt % of natural sugar and 30 wt % of actinidia juice or concentrated actinidia juice or 70 wt % of natural sugar and 30 wt % of Chinese magnolia vine fruit juice or concentrated Chinese magnolia vine fruit juice or 70 wt % of a natural sweetener represented by fructose at a temperature of 30°C during 4 hours. The slices are dried by convection method at a temperature no more than 75°C till residual moisture content is equal to 2-4%.

EFFECT: product has a high antioxidant activity and a unique balanced combination of appearance with tender brittle consistency and apple taste and aroma.

1 dwg, 1 tbl

Description

The invention relates to a technology for the production of a fruit product from apples with an antioxidant orientation and can be used in the food industry.

Antioxidants are a group of biologically active compounds contained in food and neutralizing free radicals in the body - unstable atoms and compounds that are formed during normal metabolism. Antioxidants protect cell membranes from harmful effects or reactions that can cause excessive oxidation in the body.

Ecological deterioration, changes in the nutrition system led to the saturation of the body with free radicals, which are the cause of cardiovascular, oncological and other diseases. In the domestic food industry, a trend has emerged in the development and production of food products with antioxidant properties related to different types of prophylactic products.

A known method of producing a food product from apples, which includes preparation, cutting into slices with a thickness of 1.5-2 mm, saturation with flavoring substances in an aqueous solution at a temperature of 25-50 ° C for 15-30 minutes, drying by infrared method to a residual moisture content of more than 6% (RU 2287299 C1, 11/20/2006).

The disadvantage of this method is the fuzzy temperature range, which does not allow to establish the exact time of saturation with flavoring substances. A difference of 25 ° C can change the saturation time from a few minutes to several hours, resulting in an increased risk of producing a lower quality product.

A known method of producing a food product from pome fruits, providing for their preparation, removal of inedible parts, cutting into slices with a thickness of not more than 1 mm, saturation with carbohydrates at a temperature of about 35 ° C in the liquid phase with a solids content of about 35% by weight until reaching the content solids in raw materials about 30% by weight and drying by infrared method to a residual moisture content of about 10% (RU 2287297 C2, 01.25.2005).

A disadvantage of the known solution is the production of slices with a thickness of less than 1 mm, which are difficult to obtain with modern equipment. Moreover, such apple slices are difficult to saturate with carbohydrates, since this process at a given thickness involves a high percentage of scrap. Thus, significant losses in production are likely.

The technical result of the invention is to obtain a new fruit product in the form of plates of apples with a directed antioxidant effect, which retains nutritional value after drying, and also reduces the deformation of the resulting food product.

The technical result is achieved by the fact that the method of producing a fruit product from apples involves preparing, slicing, processing, drying and packaging, and inedible parts and peels are removed, cut into slices 1-3 mm thick, processed in an aqueous solution containing 70 wt.% natural sugar or 70 wt.% natural fructose sweetener at a temperature of 30 ° C for 4 hours, carry out convection drying at a temperature of not more than 75 ° C to a residual moisture content of 2-4% and additionally introduce 30% by weight e juice of actinidia or concentrated juice of actinidia and additionally introduce 30% by weight of lemongrass juice or concentrated lemongrass juice.

Other embodiments of the present invention provide for the administration of 30% by weight of actinidia juice or 30% by weight of lemongrass juice.

A positive direction in the developed composition is the use in the fruit product of exclusively natural raw materials, such as apples and berries, which together provide a high antioxidant effect.

In private examples of the execution of the claimed food product, apples, lemongrass, actinidia, fructose, and granulated sugar act as feedstock.

Apple tree (Pirus melus L.) is the most common fruit breed in the Russian Federation, especially in the Central regions. The fruits contain malic, tartaric, citric and other organic acids, sugars (glucose, sucrose and others), vitamins C, A, B ₁ , carotene, tannins and pectin substances, microelements (iron, copper), macrocells (potassium, calcium, magnesium and others), essential oil and other substances. For the preparation of the fruit product, local red apples with seeds of the Zhigulevskoye, Spartak, Podarochnoye, Berkutovskoye and other varieties are used, which are characterized by early maturity, high consumer and commercial quality.

Schisandra Schisandra fruits contain catechins, anthocyanins, flavonoids, essential oils, pectin, and a lot of organic acids. There is a lot of vitamin C in berries - up to 580 mg%. A tonic substance (schizandrin), vitamin E, a lot of fatty oil - up to 33.8%, trace elements - manganese, copper, zinc, nickel, and titanium and silver in the fruit juice were found in lemongrass seeds. The complex of these substances determines the therapeutic effect of lemongrass.

Actinidia (Actinidia) is a valuable vitamin plant containing 8-17% sugars, 1.3-1.6% acids, 78-1000 mg of vitamin C per 100 g, 55 mg of vitamin P and 8.5 mg of provitamin A.

A creative step is to enrich apple slices with a berry-sugar solution obtained from the fruits of lemongrass and actinidia with the addition of granulated sugar, which many times increases the antioxidant activity of the finished food product. Replacing sugar with fructose makes the product more dietary and involves its use for therapeutic and prophylactic purposes.

All raw materials used for the preparation of fruit products are non-deficient domestic raw materials and are oriented towards good tolerance by consumers.

The method is implemented as follows.

Apples are subjected to preparation, which includes inspection, sorting, calibration and washing, inedible parts are removed: the stalk, seed chamber and peel, cut into slices 1-3 mm thick.

At the same time, a solution is prepared to saturate the apple slices. To do this, flavoring substances are introduced into drinking water with an accuracy of the consumption rate. The preferred variant of the method provides for the use of solutions containing: 70 wt.% Sugar; 70 wt.% Fructose; 70 wt.% Sugar and 30% actinidia juice; 70 wt.% Sugar and 30% lemongrass juice. Slices are loaded into the resulting solution. Juice was obtained by pressing fresh actinidia and lemongrass berries. As a natural juice of actinidia and lemongrass, you can also take juice obtained in industry. For processing slices, the solution can be used repeatedly. Saturation in the solution is carried out for 4 hours at a temperature of 30 ° C. Slices acquire a color and aroma corresponding to the components of the solution, and accordingly, enrichment with nutrients occurs, as a result of which the product has high antioxidant properties.

After saturation in the solution is completed, the slices are separated from the solution by traditional methods - dripping and blowing. The solution is used for processing repeatedly with the periodic addition of flavors, the content of which in the solution is controlled by traditional methods, for example, using a refractometer.

Slices are sent for drying by convective method at a coolant temperature of not more than 75 ° C for 2.5-3 hours to a residual moisture content of 2-4%. An increase in the temperature of the coolant above the specified upper limit leads to an undesirable change in the organoleptic properties of the target product — the appearance of brown coloring and caramel tones in the taste and smell. Reducing the coolant flow below the specified limit leads to an increase in the unevenness of the residual moisture of the apple slices, which leads to an undesirable change in the organoleptic properties of the target product - the heterogeneity of their consistency. Drying is carried out to a residual moisture content of 2-4%, which was chosen from the condition of ensuring the desired consistency of the target product. Upon completion of the drying process, the finished product is cooled to room temperature for 10-15 minutes, as a result of which it acquires a brittle consistency.

The dried slices are packaged in an oxygen-free environment in packages of a combined polymer-foil-polymer material, for example Mylar, to obtain the desired product. Packaging in a gas environment provides better preservation of the appearance of the product by reducing its mechanical degradation during transportation and storage. The use of an oxygen-free medium and combined packaging material provides an increase in the shelf life of the target product, which, when implementing the described technology, leaves 1 year. Throughout the entire process, high sanitary requirements are observed.

Assessment of organoleptic properties, as well as physico-chemical parameters of the target product was carried out for each preferred embodiment of the method. Its results are given in the examples.

Example 1

The product is prepared using a solution containing 70 wt.% Sugar to saturate the apple slices. The resulting composition with antioxidant orientation has the following quality indicators:

appearance - light yellow plate;

Consistency - fragile, characteristic of crispy confectionery;

aroma - pleasant with a predominance of caramel and the smell of apples;

taste - crispy, caramel;

soluble solids - 84.6%;

acidity - 2.0 ° T;

humidity - 3.3%;

sugar content - 34.9%.

Example 2

The product is prepared using a solution containing 70 wt.% Fructose to saturate apple slices. The resulting composition with antioxidant orientation has the following quality indicators:

appearance - a plate of light cream color;

Consistency - fragile, characteristic of crispy confectionery;

aroma - pleasant with a predominance of caramel and the smell of apples;

taste - crispy, caramel;

soluble solids - 72.6%;

acidity - 2.1 ° T;

humidity - 3.4%;

sugar content - 23.4%.

Example 3

The product is prepared using a solution containing 70 wt.% Sugar and 30% actinidia juice (or concentrated actinidia juice) to saturate apple slices. The resulting composition with antioxidant orientation has the following quality indicators:

appearance - light yellow plate;

Consistency - fragile, characteristic of crispy confectionery;

aroma - pleasant with a predominance of the smell of apples and actinidia;

taste - crispy, caramel;

soluble solids - 92.4%;

acidity - 3.2 ° T;

humidity - 4.1%;

sugar content - 32.1%.

Example 4

The product is prepared using a solution containing 70 wt.% Sugar and 30% lemongrass juice (or concentrated lemongrass juice) to saturate apple slices. The resulting composition with antioxidant orientation has the following quality indicators:

appearance - light yellow plate;

Consistency - fragile, characteristic of crispy confectionery;

aroma - pleasant with a predominance of the smell of apples and lemongrass;

taste - crispy, caramel;

soluble solids - 91.6%;

acidity - 3.6 ° T;

humidity - 4.4%;

sugar content - 30.9%.

As can be seen from the examples, the fruit product has good organoleptic properties and physico-chemical characteristics. The antioxidant properties of fruit products are presented in table 1.

Table 1 Product name Antioxidant properties DPPH, Ec ₅₀ , mg / ml FRAP, μmol Fe ²⁺ / 1 kg IP * % inhibition of oxidation of LA ** Apple and Sugar Food 1,1 19.53 Not found Apple and Fructose Food 1,6 12.84 Not found Apple and Actinidia Food 0.9 25.16 25.9 Food product from apples and lemongrass 0.9 29.16 29.8 * IP - feedstock * * LC - linoleic acid

The claimed composition has high antioxidant properties, which allows you to expand the product line for health-improving value.

The thickness of the slices is chosen so that the compaction coefficient does not decrease much, the slices are well-saturated with nutrients at a temperature of 30 ° C for 4 hours and the properties of the products are well preserved. Comparative data showing that the selected temperature is optimal is presented in Fig. 1.

The main thing is that in the proposed product there are no lipids that oxidize very quickly, forming toxic substances, which is dangerous if they are consumed for human health.

Claims (1)

A method of producing a fruit product from apples, which involves preparing, slicing, processing, drying and packaging, characterized in that the inedible parts and peel are removed, slices are cut with a thickness of 1-3 mm, treated with a solution at a temperature of 30 ° C for 4 hours containing 70 wt.% natural sugar and 30 wt.% actinidia juice or concentrated actinidia juice, or 70 wt.% natural sugar and 30 wt.% lemongrass juice or concentrated lemongrass juice, or 70 wt.% natural fructose sweetener, dried by convection from particular at a temperature of 75 ° C to a residual humidity of 2-4%.

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