RU2821902C1 - Method of producing candied apples - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: disclosed is a method of producing candied apples, which involves washing apple raw materials, peeling, cutting into rings, infusing and drying. Before drying, apple rings are maintained in a fruit-and-yeast mixture consisting of diffusion fruit juice and a yeast complex. Holding is carried out at ratio of 60–75 parts of apples: 25–40 parts of the fruit-and-yeast mixture for 40–50 minutes, during the aging process the apple rings acquire a yellow, orange or red color, depending on used diffusion fruit juice, which is apple, orange or cherry juices respectively. Drying of fruits is carried out on infrared drier at temperature of 50–40 °C till moisture content of ready product is 12–15%.

EFFECT: invention is aimed at obtaining a product enriched with vitamins, monosaccharides, macro- and microelements.

1 cl, 2 tbl, 3 ex

Description

The invention relates to food industry technology and can be used in the production of candied apples from raw apples.

There is a known method for the production of candied fruits from vegetables or pome fruits, which involves preparing the raw materials, removing inedible parts, saturating them with sugar in sugar syrup during the cooking process until the dry matter content is 74-76% by weight, separating them from the syrup and drying them to a residual moisture content of 14-17% ( Collection of technological instructions for the production of canned food. Volume II - M.: APPP "Konservvplodoovoshch", 1992, pp. 29-56).

The disadvantages of this method are the low biological and dietary value of the resulting product.

There is a known method for the production of candied fruits from vegetables or pome fruits, which involves the preparation of raw materials, removal of inedible parts, saturation with sugars in sugar syrup to a given dry matter content, separation from the syrup and drying to residual moisture, according to the invention, saturation with sugars is carried out at a temperature below the boiling point of the syrup, the dry matter content in which is set to 50-75% by weight, until the dry matter content in the raw material is about 40% by weight, and drying is carried out to a residual moisture content of 20-25%. [Prichko T.G., RU 2208339 C2, 07.20.2003]

The disadvantage of this method is the high carbohydrate content in the finished product with a relatively low biological value.

There is a known method for the production of candied fruits from vegetables or pome fruits, which involves the preparation of raw materials, removal of inedible parts, saturation with carbohydrates in concentrated clarified fruit or berry juice with a dry matter content of at least 70% during the cooking process until the dry matter content is 74-76%) by weight, separation from the liquid phase and drying to a residual moisture content of no more than 20% [Gorelova L.M. RU 2092075 C1, 10.10.1997].

The disadvantages of this method are the production of a target product with insufficiently high organoleptic properties and high losses of native biologically active substances.

The objective of the invention is to increase the biological value of the finished product and give it high commercial and dietary properties.

The result is achieved through the use of diffusion fruit juice and a yeast complex in the technology for aging apple rings, separating the raw material from the liquid phase and its subsequent drying in an infrared dryer.

Apples contain vitamins A, C, _B1 , _B2 , PP and E, as well as magnesium, phosphorus, iron, selenium, potassium, calcium and zinc. However, it is impossible to replenish the daily requirement of vitamins and minerals with one type of fruit, and therefore, in order to increase the nutritional value of the finished product, it is proposed to use diffusion (secondary) juice from fruit pomace, including apples, to saturate the raw materials, which will increase the content of vitamins and strengthen candied fruit aroma. Diffusion (secondary) juice from fruit pomace is obtained by extracting with water the nutrients from pomace (apple, orange and cherry) obtained in the production of directly pressed juices (TR/TS 023/2011). The process of obtaining juice is carried out in a diffusion battery consisting of 8 devices. Water, partially enriched with extractive substances in the diffuser, passes from it into the diffuser loaded with fresh pulp. The displacement of juice from the second diffuser occurs with the help of new portions of water supplied from the pressure tank. When the process is established, fresh water enters the diffuser, where the pulp least rich in dry substances is located, which is gradually passed through all diffusers connected in series. The last diffuser with the pulp that is maximally rich in extractive substances receives the most saturated water. From the last diffuser at the output we obtain juice enriched with nutrients with the required content of dry substances (Samsonov A.N., Usheva V.B. Fruit and vegetable juices. Equipment and technology. - M.: Food Industry 1976. - 275 p.). During the extraction process, sugars, organic acids and other soluble substances pass into the diffusion juice, but most colloids (proteins, part of the pectin coloring and other substances) are practically not transferred, therefore the composition of the diffusion juice differs from the composition of the cell juice obtained by pressing (Table 1) .

Diffusion apple juice, which includes a number of valuable and useful micro- and macroelements, represented by potassium, calcium, magnesium, sodium, phosphorus and chlorine. Among the microelements it contains are iron, molybdenum, copper and chromium, iodine and aluminum. Recycled apple juice also contains a complex of vitamins B, C, E, P, H, niacin, pectin and aromatic substances.

Diffusion orange juice is a source of vitamin C (ascorbic acid), potassium, folic acid (Vitamin B ₉ ). Orange juice also contains flavonoids, which have beneficial effects on human health. A good ratio of vitamins C and P, with synergism, helps strengthen the vascular walls of the human body and reduce their permeability. The beneficial properties of diffusion cherry juice are explained by its unique composition: it is rich in phenolic acids (chlorogenic, caffeic), flavonoids (isorhamnetin, quercetin, catechin, epicatechin), procyanidins, phytonutrients, vitamin C, potassium, magnesium and other trace elements.

Yeast complex obtained by mechanical destruction and water extract of baker's yeast (Kudryasheva, A.A. New biotechnologies and natural biocorrectors / A.A. Kudryasheva. - M.: Pishchepromizdat, 2007. - 384 p.; TU 10.89.13-036 -48975583-2018) - allows you to mainly enrich fruit raw materials with amino acids, as well as increase the content of vitamins and minerals, and increase the nutritional value of candied fruits. The content of amino acids in the yeast complex varies from 125 to 150 mg/100 g, vitamins: C from 25 to 27 μg/100 g; E from 1.5 to 1.85 mg/100 g; RR - 3.5-4.3 mg/100 g; B ₁ up to 1.0 mg/100 g and B ₂ up to 1.20 mg/100 g, as well as minerals: potassium up to 3700 mg/100 g, calcium up to 880 mg/100 g, magnesium up to 590 mg/100 g , iron up to 17 mg/100 g.

This set of raw materials of biologically active substances (BAS) in the recipe composition, introduced by each ingredient, allows you to obtain candied apples with high marketability and content of BAS, such as vitamins, flavonoids and minerals, with a low sucrose content, by replacing sugar syrup diffusion fruit juice (apple, orange, cherry).

The method involves washing apples, peeling them, cutting them into rings, infusing and drying. In order to obtain candied fruits, impart new taste qualities and increase the nutritional value of the finished product, before drying, apple rings are kept in a mixture of diffusion fruit juice and yeast complex, respectively (10:1) for 40-50 minutes until the appropriate color (yellow, orange, red) is reached. ) coloring, while the fruits are dried in an IR dryer at a temperature of 50-40°C until the humidity of the finished product is 12-15%.

Candied apples obtained using the described technology, depending on the type of juice used, have high commercial quality and a chemical composition enriched with vitamins, monosugars, macro- and microelements. As a result of increasing the nutritional value of prepared candied fruits and replacing the share of sucrose in their composition with fructose and glucose, at least partially, they can be recommended as an easily digestible dietary product to some determined population groups.

In terms of organoleptic properties, the resulting candied apples are superior to those produced using the “Natural Candied Fruits” technology (TU 9163-395-00668034-99) due to the milder taste and more pronounced aroma characteristic of the fruit juice used and the original fruit raw materials. The syrup used in traditional technology for preparing candied fruits is replaced with secondary juice (apple, orange, cherry), which reduces the calorie content of the finished product and imparts dietary properties.

Studies of the chemical composition of candied apples aged in a mixture of diffusion fruit juice (apple, orange, cherry) and yeast complex showed that they are sources of vitamins, amino acids and minerals, which emphasizes their preventive properties (Table 2).

Optimal commercial and nutritional characteristics of candied apples were noted at the following ratios of components in mass fractions (wt. %): apple rings 60-75, mixture of diffusion fruit juice and yeast complex 25-40.

Apples are subjected to standard preparation, which includes inspection and washing, removal of the seed chamber, peel, and cutting into rings (thickness 2-4 mm). To saturate apple slices with nutrients, use a fruit-yeast mixture consisting of diffusion juice (apple, orange, cherry), obtained by extracting the pomace and evaporated to a dry matter content of 12-15% with the addition of a yeast complex obtained from baker's yeast (TU 10.89 .13-036-48975583-2018) by mechanical grinding with a mass ratio of 10:1.

Example 1. Prepared apple rings were kept in a fruit-yeast mixture using diffusion apple juice, in a ratio of 60-75 parts of apples to 25-40 parts of fruit-yeast mixture. Candied apples have a crunchy texture, sweet and sour taste, a pleasant yellow color and a rich apple aroma. Due to the use of a yeast complex in the technological process of preparing candied apples, the content of amino acids, peptides, vitamins and minerals increases.

Example 2. The preparation of candied fruits is carried out as in example 1, except that instead of apple juice in the fruit-yeast mixture, diffusion orange juice is used, in the ratio of 60-75 parts of apples to 25-40 parts of fruit-yeast mixture. Candied apples have a crunchy texture, a sweet and sour taste, a pleasant orange color and an aroma characteristic of the orange juice used in the recipe. Due to the use of a yeast complex in the technological process of preparing candied apples, the content of amino acids, peptides, vitamins and minerals increases.

Example 3. The preparation of candied fruits is carried out as in example 1, except that instead of apple juice in the fruit-yeast mixture, diffusion cherry juice is used, in the ratio of 60-75 parts of apples to 25-40 parts of fruit-yeast mixture. The finished product has a crunchy texture, sweet and sour taste, red color, rich aroma, characteristic of the cherry juice used in the recipe. Due to the use of a yeast complex in the technological process of preparing candied apples, the content of amino acids, peptides, vitamins and minerals increases.

Claims (1)

A method for producing candied apples, which involves washing apple raw materials, peeling, cutting into rings, infusion and drying, characterized in that before drying, apple rings are kept in a fruit-yeast mixture, which consists of diffusion fruit juice and a yeast complex, and this aging is carried out with a ratio of 60-75 parts of apples: 25-40 parts of fruit-yeast mixture for 40-50 minutes, during aging the apple rings become yellow, orange or red, depending on the diffusion fruit juice used, which is apple, orange or cherry juice, respectively, while the fruits are dried in an IR dryer at a temperature of 50-40°C until the humidity of the finished product is 12-15%.