RU2799830C1 - Method for obtaining fruit sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing fruit sauce involves mixing fresh cherry fruits, curd whey, natural honey, edible salt, fresh dill, fresh garlic, mustard and xanthan gum powder or fresh plum fruits, curd whey, natural honey, fresh mint leaves and xanthan gum. After that, mechano-acoustic processing and sterilization of the resulting mixture are carried out in an apparatus equipped with a rotary-dispersing device that creates an acoustic field with an exposure intensity of 100-500 W/kg for 15-30 minutes at a temperature of 50-65°C and subsequent sterilization for 20-60 s at a temperature of 95-97°C. Then carry out hot packaging, sealing, cooling to a temperature not exceeding 25°C. The initial components are taken in a certain mass ratio.

EFFECT: obtaining a product with original organoleptic characteristics and a long shelf life.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry and can be used in the production of fruit sauces.

From the prior art, a fruit and vegetable sauce is known according to the patent of the Russian Federation No. 2185079, (appl. 07/11/2000, publ. 07/20/2020), containing apple, carrot and pumpkin puree, natural honey, walnuts, whey and pectin. Fruit and vegetable sauce is stable to separation, balanced in terms of basic nutrients, mineral composition, and has the necessary biological and energy value. The disadvantages are the lack of information about the type of whey used (cheese or cottage cheese or casein), technological parameters of production, which does not allow determining its regulated quality indicators (organoleptic, physico-chemical, microbiological), expiration dates.

A method for making sauce from raw fruit material is known (UA517384, Method for making sauce of raw fruit material), including washing, inspecting, removing stalks and stones, blanching, grinding, mixing prescription components, heat treatment, finishing. Cherry and strawberries are used as fruit raw materials. Additionally, the sauce contains oatmeal, 20% cream and cottage cheese. The disadvantage of this method is the double heat treatment.

Known sauce "Original" according to the patent of the Russian Federation No. 2315530 (appl. 20.02.2006, published 27.01.2008), containing sugar, pumpkin puree, Jerusalem artichoke puree, ultrafiltration concentrate of curd whey, apple pectin and concentrate of sweet substances of stevia. The sauce has a high nutritional and biological value, low calorie content and improved consistency, enriched with physiologically valuable substances necessary for the body. The disadvantage of the production method is the double thermal processing of fruit and vegetable raw materials (blanching and pasteurization), which can reduce the biological value of the finished product.

The objective of the invention is the use of mechanoacoustic processing in the production of fruit sauces from fruits and whey, which makes it possible to combine technological operations for homogenization, dispersion, low- and high-temperature processing of the product in one apparatus, subsequently contributing to the formation of original organoleptic characteristics and ensuring high storage capacity.

EFFECT: fruit sauce having original organoleptic characteristics with increased storage capacity.

The proposed method for obtaining a sauce from fruits and whey includes preparing a mixture containing curd whey, stone fruits, natural honey, a stabilizer (xanthan gum), fresh mint leaves or fresh garlic and dill, mustard powder, edible salt, processing in a mechanoacoustic apparatus, hot packaging, corking, cooling, storage.

The technical result is achieved through the following technological methods.

The use of plums or cherries as part of stone fruit, as well as curd whey and natural honey in an amount of 50-55, 30 and 12-15%, respectively, by weight of the mixture, has a positive effect on the formation of the original organoleptic characteristics of the product, namely appearance, color, texture, smell and taste. Plum and cherry fruits contain easily digestible sugars, organic acids that determine their taste, minerals valuable for the human body (potassium and iron), as well as other biologically active compounds (vitamins, glycosides, etc.) [1]. Curd whey contains lactose necessary for the human body, milk fats in a dispersed state, protein substances (lactoalbumin and lactoglobulin fractions, proteose peptones, etc.), lactic acid, and other biologically active compounds (mineral substances, vitamins, etc.) [2]. Natural honey is a concentrated aqueous solution of carbohydrates (fructose, glucose, maltose, sucrose, etc.) with other nutrients - organic acids (gluconic, acetic, butyric, etc.), free amino acids (proline, lysine, tryptophan, etc.), enzymes (α- and β-amylases (diastase), α- and β-glucosidases (invertase), glucose oxidase, etc. ), polyphenols (flavonoids (quercetin, luteolin, kaempferol, etc.), phenolic acids and their derivatives), vitamins (thiamine, ribovlavin, nicotinic acid, etc.), minerals (potassium, calcium, sodium, iron, copper, etc.), bitter substances (glycosides, alkaloids, terpenoids, etc.) [3].

Mechanoacoustic processing of a mixture of fruits and whey in an apparatus equipped with a rotary-dispersing device that creates an acoustic field with an intensity of 100-500 W / kg at a temperature of 50-65 ° C for 15-30 minutes, allows you to simultaneously carry out the following technological processes as homogenization, dispersion and pasteurization (ultrasound), which contribute to the formation of the organoleptic characteristics of the product due to physicochemical and microbiological changes. Subsequent processing (sterilization) at a temperature of 95-97°C for 20-60 seconds leads to the final formation of the organoleptic characteristics of the product and complete inhibition of the microflora, which subsequently ensures the safety of the product quality for 12 months.

The result is achieved by designing fundamentally new formulations of sauces from fruits and whey according to the following, previously unused technological scheme: a mixture of whey with fruits, honey, xanthan gum and fresh garlic, fresh dill, salt, mustard powder or fresh mint leaves in a mechanoacoustic apparatus was subjected to treatment at an exposure intensity of 100-500 W/kg, first for 15-30 minutes at a temperature 50-65°C, then for 20-60 s at a temperature of 95-97°C, packaged in a glass package, corked, cooled to a temperature not higher than 25°C, stored at a temperature not higher than 20°C, relative air humidity not higher than 70% for 12 months.

The invention made it possible to reduce the number of technological operations and the duration of the process of obtaining fruit sauce.

The invention is illustrated by the following examples.

Example 1. 53.5% fresh cherries, 30.0% curd whey, 12.0% natural honey, 2.0% food salt, 1.5% fresh dill, 0.5% fresh garlic, 0.3% xanthan gum, 0.2% mustard powder were added to the mechanoacoustic apparatus; for 15-30 minutes at a temperature of 50-65°C, then for 20-60 seconds at a temperature of 95-97°C, packaged in a glass package, corked, cooled to a temperature not higher than 25°C, stored at a temperature not higher than 20°C, relative air humidity not higher than 70% for 12 months.

Example 2. Prepared analogously to example 1, only with the following ratio of ingredients, wt. %: fresh plum fruits - 51.7, curd whey - 30.0, natural honey - 15.0, fresh mint leaves - 3.0, xanthan gum - 0.3.

Specifications of fruit sauce are shown in Table 1.

References

1. Kartashova L.V., Nikolaeva M.A., Pechnikova E.N. Merchandising of food products of plant origin. - M.: Publishing House "Business Literature", 2004. - 816 p.

2. Khramtsov A.G., Vasilisin S.V., Ryabtseva S.A. Technology of products from secondary dairy raw materials. - St. Petersburg: GIORD, 2011. - 424 p.

3. Examination of bee products. Quality and safety: a textbook for universities / E.B. Ivashevskaya, O.A. Ryazanova, V.I. Lebedev and others - St. Petersburg: Lan, 2021. - 384 p.

Claims (15)

A method for producing fruit sauce, involving mixing fresh cherries, curd whey, natural honey, edible salt, fresh dill, fresh garlic, mustard and xanthan gum powder or fresh plum fruits, curd whey, natural honey, fresh mint leaves and xanthan gum, mechanoacoustic processing and sterilization of the resulting mixture in an apparatus equipped with a rotary disc a perforating device that creates an acoustic field with an impact intensity of 100-500 W / kg for 15-30 minutes at a temperature of 50-65°C and subsequent sterilization for 20-60 seconds at a temperature of 95-97°C, hot packaging, sealing, cooling to a temperature not exceeding 25°C, with the following ratio of initial components, wt.%: fresh cherry fruits 53.5, curd whey 30.0, natural honey 12.0, edible table salt 2.0, fresh dill 1.5, fresh garlic 0.5, mustard powder 0.2, xanthan gum 0.3 or fresh plum fruits 51.7, curd whey 30.0, natural honey 15.0, fresh mint leaves 3.0, xanthan gum 0.3.