RU2337554C1 - Method of manufacturing puree-like vegetable concentrate - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: tomatoes, carrots, vegetable marrows, beetroots, onion and paprica are washed, inspected, sorted, sized, peeled, crushed, mixed in the proportion of 33.4 : 25.0 : 16.7 : 8.3 : 8.3 : 8.3 and extruded. The obtained vegetable mix is dried up to 65% moisture content by releasing pressure and evaporating the vapours produced. The obtained vegetable puree is enriched with 90% sugar syrup in the amount of 3.7% of the initial vegetable mix weight, 26% sodium chloride solution in the amount of 3.8% of the initial vegetable mix weight, 6% water solution of ethanoic acid in the amount of 0.5% of the initial vegetable mix weight and vegetable oil in the amount of 6.7% of the initial vegetable mix weight. Then the obtained mix is cooked under the pressure of 2200 Pa resulting in puree-like concentrate with final moisture content of 46%, packed, hermetically sealed and sterilised.

EFFECT: invention allows reducing materials and energy costs of manufacturing puree-like vegetable concentrate and producing the puree-like vegetable concentrate with the specified composition and nutritional value.

Description

The invention relates to a technology for processing vegetable raw materials and can be used in the production of mashed vegetable concentrate.

The closest in technical essence and the achieved effect is a method of preparing a vegetable snack, including inspection, sorting, calibration, cleaning, washing, cutting, separate frying vegetables by type, mixing, boiling, packaging in containers, corking and sterilization [Reference for the production of canned food [ Text] // Ed. V.I. Rogacheva. - Volume 4. Canned food from plant materials. - M.: Food Industry, 1974. - 655 p. S.159, 162, 163, 169, 177-181].

The disadvantages of the known technology are:

- low quality of vegetable snacks produced due to multi-stage and lengthy heat treatment (frying, boiling and sterilization) of vegetables;

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

An object of the invention is to reduce material and energy costs for the production of mashed vegetable concentrate; obtaining puree vegetable concentrate of a given composition and nutritional value.

The problem is achieved in that in a method for the production of mashed vegetable concentrate, including inspection, sorting, calibration, cleaning, washing, cutting, mixing, boiling, packaging in containers, capping and sterilization, new is that pre-washed, peeled and chopped tomatoes , carrots, zucchini, table beets, onions and bell pepper are mixed in a proportion of 33.4: 25.0: 16.7: 8.3: 8.3: 8.3 and processed in an extruder, the resulting vegetable mixture is dried to moisture 65% by depressurization and evaporation steam, then 90% sugar syrup in the amount of 3.7% of the initial weight of the vegetable mixture, 26% sodium chloride solution in the amount of 3.8% of the initial weight of the vegetable mixture, 6% an aqueous solution of ethanoic (acetic) acid in an amount of 0.5% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 6.7% of the initial weight of the vegetable mixture and cook the mixture under pressure of 2200 Pa to obtain a puree concentrate with a final moisture content 46%

Red tomatoes, carrots, zucchini, table beets, onions and bell peppers for mashed potatoes must be fresh, healthy, high in pectin, organic acids and dry soluble substances, which is necessary to ensure the proper yield of prepared products obtained from mashed potatoes. The maturity of vegetables should be technical or close to consumer.

A method of producing a puree vegetable concentrate is as follows.

Red tomatoes, carrots, zucchini, beets, onions and bell peppers are washed separately in a washing machine. Then washed vegetables (tomatoes, carrots, zucchini, beets, onions and bell peppers) are inspected and sorted manually on a sorting and inspection conveyor. Then the vegetables (tomatoes, carrots, zucchini, table beets, onions and bell pepper) after rinsing are mixed in a proportion of 33.4: 25.0: 16.7: 8.3: 8.3: 8.3, which corresponds to approximately the following ratio: 33.4 kg of red tomatoes, 25.0 kg of carrots, 16.7 kg of zucchini, 8.3 kg of table beets, 8.3 kg of onions, 8.3 kg of bell pepper and are processed in an extruder.

The proposed proportion of vegetables: 33.4 kg of red tomatoes, 25.0 kg of carrots, 16.7 kg of zucchini, 8.3 kg of table beets, 8.3 kg of onions, 8.3 kg of bell pepper provides the most rational combination of the main components and beneficial effect on the degree of their assimilation by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

In an extruder, a mixture of vegetables (red tomatoes, carrots, zucchini, beets, onions and bell peppers) is subjected to compaction and gradual compression. In it, a gradual increase in pressure and compaction of the puree mass of the product occur due to a decrease in the size of the screw channel of the screw of the extruder. When the screw rotates, the vegetables are crushed, the resulting puree mixture falls into the pre-zone and is pressed through the extruder matrix. The mashed mass leaving the extruder is sent to a vacuum cooking chamber. After the compressed mashed mass exits from the extruder into the vacuum cooking chamber, as a result of a sharp drop in temperature and pressure, moisture instantly evaporates. In this case, the resulting puree mass is dried to a moisture content of 65% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Then, the following additional components are introduced into the resulting vegetable puree:

- 90% sugar syrup in an amount of 3.7% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 3.8% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 0.5% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in the amount of 6.7% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 3.7% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 3.8% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 0.5% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 6.7% of the initial weight of the vegetable mixture contributes to significant changes in their structure, but also aimed at the formation of such important organoleptic quality indicators as taste , stock , Color and consistency.

Molds, acetic acid bacteria and some other types of aerobic microorganisms can develop in vegetable puree, therefore, the puree is subjected to heat treatment (pasteurization) to suppress the vital activity of microorganisms and ensure storage stability.

By heating the puree mass and maintaining a vacuum of 2200 Pa, further evaporation of the resulting water vapor occurs. If the puree mass has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a final moisture content of 46%.

Thus, a puree vegetable concentrate of a given composition with a final moisture content of 46% is obtained, which is sent to packaging and storage.

An example implementation of the method of production of mashed vegetable concentrate. The raw materials (tomatoes, carrots, zucchini, table beets, onions and bell peppers) are washed separately in a washing machine. The washed fruits from the washing bath 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 vegetables, you can increase their time in the washing zone by occasionally stopping the conveyor.

Then washed vegetables (tomatoes, carrots, zucchini, beets, onions and bell peppers) 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 impurities and objects are removed, as well as damaged areas are cut out. After rinsing vegetables, they are mixed in a proportion of 33.4: 25.0: 16.7: 8.3: 8.3: 8.3, which corresponds to approximately the following ratio: 33.4 kg of red tomatoes, 25.0 kg of carrots, 16.7 kg of zucchini, 8.3 kg of table beets, 8.3 kg of onions, 8.3 kg of bell pepper and are processed in an extruder.

The proposed proportion of vegetables: 33.4 kg of red tomatoes, 25.0 kg of carrots, 16.7 kg of zucchini, 8.3 kg of table beets, 8.3 kg of onions, 8.3 kg of bell pepper provides the most rational combination of the main components and beneficial effect on the degree of their assimilation by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

Then the vegetables after mixing are processed in an extruder. In an extruder, a mixture of vegetables (tomatoes, carrots, zucchini, beets, onions and bell peppers) is subjected to compaction and gradual compression. Due to the fact that the turns of the screw of the extruder have a variable pitch and increasing thickness, the inter-turn space is gradually reduced. In it, a gradual increase in pressure and compaction of the vegetable mixture of the product occurs due to a sharp decrease in the size of the screw channel. Here, the crushed particles of vegetables are compressed and the formation of a puree mass begins due to an increase in pressure. For additional grinding in the middle of the screw of the extruder, an additional grid with holes can be installed. At the exit of the extruder, a matrix with holes of a given size is installed. When the screw rotates, the vegetables are crushed and the formation of a puree mass is completed. Then, the resulting mass enters the prematrix zone and is forced through the extruder die. The mashed mass leaving the extruder is sent to a vacuum cooking chamber. After the compressed mashed mass exits from the extruder into the vacuum cooking chamber, as a result of a sharp pressure drop, moisture instantly evaporates. In this case, the resulting puree is dried to a moisture content of 65% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Drying the resulting puree to a higher humidity, for example 70%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product.

Drying the resulting puree to a lower moisture content, for example 60%, leads to the need for additional subsequent wetting, since otherwise a puree vegetable concentrate with a final moisture content of 46% will not be obtained.

Then, the following additional components are introduced into the resulting vegetable puree:

- 90% sugar syrup in an amount of 3.7% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 3.8% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 0.5% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in the amount of 6.7% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 3.7% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 3.8% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 0.5% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 6.7% of the initial weight of the vegetable mixture contributes to significant changes in their structure, but also aimed at the formation of such important organoleptic quality indicators as taste , stock , Color and consistency.

A change in the content of the proportions of the above components leads to significant changes in the taste and depth of the physico-chemical changes occurring in the mash under the influence of such preservatives as sugar, salt and an aqueous solution of ethanoic (acetic) acid.

So, for example, the use of a larger amount of 90% sugar syrup, for example 4.2%, 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 3.0%, will also lead to a change in taste and the appearance of a salty-acid taste and, as a consequence, to a deterioration in its quality.

The use of a larger amount of a 26% aqueous solution of sodium chloride, for example 4.2%, will lead to a change in taste and the appearance of excessive salinity and, as a consequence, to a deterioration in its quality. The use of a smaller amount of sodium chloride solution, for example 3.0%, will also lead to a change in taste and the dominance of a sweet taste and, as a consequence, to a deterioration in its quality.

The use of a larger amount of a 6% aqueous solution of ethanoic (acetic) acid, for example 0.9%, will lead to a change in taste (increase in acidic taste) and, as a result, to a deterioration in its quality. The use of a smaller amount of a 6% aqueous solution of ethanoic (acetic) acid, for example 0.2%, will lead to a change in taste, a violation of the acid balance and insufficient preservative effect on the finished product.

The use of more vegetable (sunflower) oil, for example 7.2%, will lead to a dominant oily taste and a violation of the lipid balance and, as a consequence, to a deterioration in its quality. The use of a smaller amount of vegetable (sunflower) oil, for example 5.8%, will also lead to a violation of the lipid balance and insufficiently soft and delicate texture. The low content of lipids of plant origin will worsen the digestibility of proteins and carbohydrates due to the lack of imbalance with fats.

Due to the heating of the puree mass and maintaining the rarefaction value of 2200 Pa, further evaporation of the resulting water vapor occurs. If the puree mass of the product has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a final moisture content of 46%. The main purpose of heating is not only bringing the puree concentrate to a final humidity of 46% by evaporation of excess moisture under a vacuum of 2200 Pa, but also the inactivation of oxidative enzymes. Under the influence of heating and organic acids present in vegetable puree, 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 the heat treatment should be selected depending on the type of fruit and their degree of maturity. If the duration of the heating is excessive, then deep pure decomposition of pectin substances occurs, it turns out to be liquid and loses or retains insufficiently gelling properties.

The use of greater pressure, for example 2900 Pa, will lead to an increase in the temperature of the puree-like vegetable concentrate and, as a result, to a deterioration in its quality.

The use of less pressure, for example 2000 Pa, will lead to the need to install a more powerful vacuum pump and increase energy consumption for the production of puree concentrate, which leads to an increase in its cost.

Obtaining a puree vegetable concentrate with a final moisture content of 46% is due to the following considerations. If the final moisture content of the puree vegetable concentrate is less than 46%, for example 41%, then its consistency will not be gentle and soft enough. The pureed vegetable concentrate will have a high viscosity, which can create additional difficulties (the need to heat it to reduce viscosity and increase fluidity) when used in the food-concentrate and canning industry as a vegetable filling.

If the final moisture content of the puree-like vegetable concentrate is more than 46%, for example 51%, then the puree-like vegetable concentrate will have high fluidity, which also creates additional difficulties when used in the food-concentrate and canning industry as a vegetable filling.

Thus, a puree vegetable concentrate of a given composition is obtained, which is sent for packaging and storage. Hot puree-like vegetable concentrate is Packed in prepared glass jars, hermetically sealed and aged, then cooled.

Thus, the use of the proposed method for the production of puree vegetable concentrate allows you to:

- receive a puree vegetable concentrate of a given composition with the introduction of the necessary additional components (sugar syrup, sodium chloride solution, an aqueous solution of ethanoic (acetic) acid, vegetable (sunflower) oil) for their further use in the food-concentrate and canning industries;

- reduce energy and labor costs for the production of mashed vegetable concentrate due to the combination of technological operations of grinding, rubbing, boiling, introducing and mixing additional components by using the extrusion process;

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

- to improve the quality of mashed vegetable concentrate due to the exclusion of multi-stage and continuous processing of the product at each stage of the technological process.

Claims (1)

Method for the production of mashed vegetable concentrate, characterized in that tomatoes, carrots, zucchini, table beets, onions and bell peppers are washed, inspected, sorted, calibrated, peeled, ground, mixed in a proportion of 33.4: 25.0: 16.7 : 8.3: 8.3: 8.3 and processed in an extruder, after which the resulting vegetable mixture is dried to a moisture content of 65% by depressurizing and evaporating the resulting vapors, then 90% sugar syrup is added to the resulting vegetable puree in an amount of 3 , 7% to the initial weight of the vegetable mixture, 26% chloride solution sodium in the amount of 3.8% of the initial weight of the vegetable mixture, a 6% aqueous solution of ethanoic acid in the amount of 0.5% of the initial weight of the vegetable mixture, vegetable oil in the amount of 6.7% of the initial weight of the vegetable mixture and cook the resulting mixture under a pressure of 2200 Pa until a puree concentrate with a final moisture content of 46% is obtained, after which packaging in containers, capping and sterilization are carried out.