RU2840884C1 - Method for production of pumpkin confectionery product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to production of sweets from vegetable succades. Disclosed is a method of producing pumpkin sweets with addition of peppermint extract, consisting in the raw materials preparation, stirring, moulding of coated sweets with sprinkling of crushed pumpkin seeds, packaging, marking, transportation and storage, wherein raw material preparation is carried out by cutting peeled pumpkin into cubes sized 2×2 cm and a syrup is prepared from water and stevioside, then succades are made by blanching pumpkin cubes in syrup for 5-10 minutes at temperature 95-100 °C, cooling to room temperature, their further hydration in syrup for 24 hours at temperature 4-6 °C, separation from syrup and subsequent drying for 3 hours at temperature 70-75 °C, then succades are milled into fraction size no more than 3 mm, peppermint extract is dosed into produced mass as biologically active substances, stirred and candies are moulded with sprinkling from milled pumpkin seeds till fraction size not more than 1 mm.

EFFECT: invention allows to produce vegetable raw material sweets with low caloric content and increased biological value.

1 cl, 3 tbl, 1 ex

Description

Field of technology to which the invention relates

The invention relates to the food industry, in particular to the production of candies from crushed candied vegetables.

State of the art

A method is known for producing a healthy confectionery product from dried fruits and dried kelp, which includes such technological operations as sorting and washing raw materials, dosing liquid bee honey, mixing components at room temperature, obtaining product blanks by extruding the resulting mixture, cutting the blanks, glazing the resulting blanks, cooling and packaging the finished products (see Russian patent No. 2798014, published on 14.06.2023).

A method for producing glazed candies from dried fruits and berries is known. The technological process includes such operations as grinding dried fruits to a size of parts in the form of strips of 0.5 × 3.0 cm, blanching over boiling water for 3-20 minutes, drying the fruits, cooling them to a temperature of no more than 30 ° C, introducing a water-retaining agent (in an amount of 0.1-10.0% of the ground mass - "Vanilla" or glycerin E 422), molding candy bodies, introducing flavor additives (in the form of peeled nut kernels) into the candy bodies, wherein the mass of peeled nut kernels is pre-coated with the complex food additive "Certisil 1265A" in an amount of 0.1-10.0% of the mass of peeled nuts, glazing the molded candy bodies (see Russian patent No. 2526665, published on 27.08.2014).

A method for producing glazed candies from dried fruits and from dried fruits and berries with filling is also known. The method for producing this product consists of crushing the fruits, drying them, forming candy bodies, and glazing the bodies. Before crushing, the fruits are moistened and pasteurized for 1-10 minutes at a temperature of 85-100 ° C. The moistened fruits are cooled to a temperature not exceeding 30 ° C. The fruits are crushed to pieces of 1-3 mm in size. Drying is carried out for 3-5 minutes while mixing the candy mass prepared for molding with a food additive. The candy body is formed by cold extrusion. The filling is placed in the center of the ground candy mass of fruits (see Russian Patent No. 2691577, published on 14.06.2019).

The disadvantages of the known methods are the introduction of food additives, bee honey, and confectionery glaze into the recipe. These ingredients contribute to an increase in the sweetness and caloric content of the confectionery product.

The disadvantages of the known methods are the introduction of food additives, bee honey, and confectionery glaze into the recipe. These ingredients contribute to an increase in the sweetness and caloric content of the confectionery product.

The closest to the invention is a method for producing a confectionery product from dried fruits and nuts (see Russian Patent No. 2768049, published on March 23, 2022) - a prototype, from dried fruits with an edible layer of sprinkling. Obtaining the finished product includes the following stages: primary rejection of raw materials: weighing, washing dried fruits in running water, removing pits and stalks, rejecting, drying and grinding nuts; soaking dried fruits in water; drying; grinding to a fraction size of 2-4 mm; mixing the resulting mass; dosing other components of the recipe; molding products; applying sprinkles; inspection of the finished product, packaging, packaging, labeling, transportation and storage.

One of the most significant disadvantages of this method is the high caloric content and low biological value of the product. Dried fruits contain natural sugars - fructose and glucose. This can be problematic for people suffering from chronic diseases characterized by elevated blood glucose levels due to insufficient insulin action. Also, fruits and berries in the process of vegetative ripening do not accumulate these substances equally depending on natural conditions and the region of growth. In this regard, it is problematic to control a stable balance of sweetness and caloric content of products. The use of prolonged heat exposure in the process of technological operations for obtaining dried fruits, as well as a long shelf life, leads to a loss of biologically active substances from 10 to 50%.

Disclosure of the essence of the invention

Thus, the task to which this invention is directed is to develop a confectionery product with low caloric content and increased content of biologically active substances. This is achieved by using low-calorie vegetable candied fruits and including in the technological process the stage of enriching the finished product with plant extracts from peppermint.

The technical result is a reduction in caloric content and an increase in the biological value of the product.

The technical result is achieved in that in the method for producing pumpkin candies with the addition of peppermint extract, which consists of preparing raw materials, mixing, molding candies with a coating of crushed pumpkin seeds, packaging, labeling, transporting and storing, the raw materials are prepared by cutting the peeled pumpkin into 2x2 cm cubes and preparing a syrup from water and stevioside, after which candied fruits are made by blanching the pumpkin cubes in syrup for 5-10 minutes at a temperature of 95-100 ° C, cooling to room temperature, their further hydration in syrup for 24 hours at a temperature of 4-6 ° C, separating from the syrup and subsequent drying for 3 hours at a temperature of 70-75 ° C, then grinding the candied fruits to a fraction size of no more than 3 mm, dosing peppermint extract as biologically active substances into the resulting mass, mixing and molding candies with a coating of sprinkles from crushed pumpkin seeds to a fraction size of no more than 1 mm.

Implementation of the invention

The method is implemented as follows.

For the production of candied fruit, it is recommended to use nutmeg pumpkin.

Technology for producing confectionery from pumpkin using plant extracts.

Raw materials and supplies. Candied pumpkin is produced for the production of sweets. Fresh plant material (pumpkin) is washed, inspected, peeled (if necessary), the seed chamber is removed, cut into 2x2 cm cubes, blanched in syrup (5-10 min, at T=95-100°C), cooled to room temperature, and hydrated in syrup for 24 hours at a temperature of 4-6°C.

Washing is possible in a washing machine, with a water temperature of 20-40°C. The plant material is inspected, and substandard samples are selected. Peeling is done mechanically or manually.

The cleaned plant material is re-inspected, and if necessary, it is cleaned manually to remove unsuitable sections of the objects. Waste after mechanical (manual) processing is disposed of.

The pumpkin is cut by hand into cubes with a side size of 2 cm.

Prepare a blanching syrup consisting of water and stevioside. Then blanch the pumpkin in a cooking container for 5-10 minutes at a temperature of 95-100°C. Blanching is necessary to give softness and elasticity to the walls of pumpkin cells, as well as to inhibit plant enzymes and partially remove microorganisms on the surface of the cubes.

Mixing of components. Mixing of components is carried out in a mixing container. Raw materials and additional components are weighed on process scales. Liquid plant extract is dosed using special measuring cylinders. The mixture should be homogeneous, without traces of undermixing, with a mass fraction of dry substances of 70-80%.

Forming the mass. The mixture of components is formed manually into balls weighing 25 g.

Covering with sprinkles. Finished products are covered with sprinkles of crushed pumpkin seeds with a fraction size of no more than 1 mm. The use of sprinkles is proposed to expand the range of products and ease of use.

Inspection. The finished product is inspected, removing substandard samples.

An example of a specific implementation of the invention:

Pumpkin is used as the main raw material for the production of candied fruit.

The recipe for making pumpkin candied fruit per serving is presented in Table 1. The recipe for making candies from the resulting pumpkin candied fruit is presented in Table 2. The energy value of the finished product is presented in Table 3.

The main raw materials are prepared, washed, inspected, cleaned (if necessary) and cut into 2x2 cm cubes.

The syrup is prepared by mixing water and stevioside (30% of the water volume). The mixture is heated to 100°C with periodic stirring until the stevioside is completely dissolved. The finished syrup is used immediately or cooled to room temperature.

Blanching the pumpkin in syrup is carried out for 5-10 minutes at a temperature of 95-100°C. At the end of the technological operation, the pumpkin should retain its shape, but acquire a soft consistency.

Hydration of candied fruits is carried out in order to improve their taste and texture by absorbing moisture containing natural sweeteners. The duration of infusion is 24 hours. To prevent the development of pathogenic microflora, the technological operation is carried out at a temperature of 4-6 ° C.

The candied fruit is dried. To do this, it is separated from the syrup, spread in an even layer on the trays of the drying apparatus and dried for 3-4 hours at a temperature of 70-75°C.

The main raw material for the production of sweets is crushed pumpkin candied fruit. Candied fruit is crushed to a fraction size of no more than 3 mm. The mass is thoroughly mixed. The humidity of crushed candied fruit should be within 70-80%.

The peppermint extract is dosed (4% of the mass of crushed candied fruit), mixed, the candies are formed into balls weighing 25 g, and covered with sprinkles.

The sprinkling is obtained by grinding pumpkin seeds to a fraction size of no more than 1 mm. The consumption of sprinkling per 100 g of products is at least 0.3 g.

The sweets are inspected, weighed, packaged, wrapped, labeled, and transported to the warehouse.

Recipe

Table 1

No. Name of raw materials and semi-finished products Consumption of raw materials and semi-finished products per 1 serving, g Gross Net 1 Pumpkin 32 22 2 Stevioside 3 3 3 Water 10 10

Output of finished dish, g: 25

Recipe

Table 2

No. Name of raw materials and semi-finished products Consumption of raw materials and semi-finished products per 1000 g Gross Net 1 Candied crushed semi-finished products 920 920 2 Lemon juice 40 40 4 Peppermint extract 40 40 5 Sprinkling 12 12

Output of finished dish, g: 1000

Calculation of energy value

Table 3

Name of raw material Net weight of raw materials Squirrels Fats Carbohydrates Energy value Gram Kcal Pumpkin 26 0.34 0.08 2.00 7.28 Stevioside 3 0,00 0,00 0,00 0,00 Lemon juice 1 0.01 0,00 0.03 0.16 Water 10 0,00 0,00 0,00 0,00 Peppermint extract 1 0,00 0,00 0,00 0,00 Total per serving 25 0.35 0.08 2.03 7.44 Total per 100 g 100 1.40 0.32 8.12 29.76

Claims (1)

A method for producing pumpkin candies with the addition of peppermint extract, which consists of preparing raw materials, mixing, molding candies coated with a sprinkle of crushed pumpkin seeds, packaging, labeling, transporting and storing, characterized in that the raw materials are prepared by cutting the peeled pumpkin into 2x2 cm cubes and preparing a syrup from water and stevioside, after which candied fruits are made by blanching the pumpkin cubes in syrup for 5-10 minutes at a temperature of 95-100 ° C, cooling to room temperature, further hydrating them in syrup for 24 hours at a temperature of 4-6 ° C, separating from the syrup and subsequent drying for 3 hours at a temperature of 70-75 ° C, then grinding the candied fruits to a fraction size of no more than 3 mm, dosing the peppermint extract into the resulting mass as biologically active substances, mixing and molding candies coated with a sprinkle of crushed pumpkin seeds to a fraction size of no more than 1 mm.