RU2341963C1 - Method of production of pure-like vegetable concentrate - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: method of producing of pure-like vegetable concentrate includes washing, inspection, chopping till 4...5 mm, blending, warming up to 70°C, packing into containers, sealing and sterilisation. Initially washed, peeled and chopped eggplants, pumkins, red tomatoes, apples, bell pepper, garlic, parsley, fennel, chili are mixed at the proportion 17.7 : 17.7 : 17.7 : 17.7 : 17.7 : 3.5 : 3.5 : 3.5 : 1.0 and processed in the extruder, the obtained vegetable blend is dried up to humidity of 75% by reducing of pressure and evaporation of the formed vapors. Into the obtained vegetable pure they introduce 90% sugar syrup in the amount of 3.93% to the initial weight of the vegetable blend, 26% sodium chloride solution in the amount of 3.4% to the initial weight of the vegetable blend, 6% water solution of ethanoic acid in the amount of 1.77% to the initial weight of the vegetable blend, vegetable oil in the amount of 7.0% to the initial weight of the vegetable blend and boil the obtained blend at the temperature of 81°C under the pressure of 3800 Pa till producing of pure-like concentrate with the final moisture of 48%.

EFFECT: reduction of material and energy expenses for production of pure-like vegetable concentrates, obtainment of pure-like concentrates of the specified content and nutrition 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 caviar from fried vegetables, including separate frying of vegetables by type, grinding to 4 ... 5 mm, mixing, heating to 70 ° C, packaging in containers, corking and sterilization [Handbook the production of canned food [Text] // Ed. V.I. Rogacheva. - Volume 4. Canned food from plant materials. - M .: Food industry, 1974. - 655 p. S. 188-189, 190-194].

The disadvantages of the known technology are:

- low quality of caviar produced from fried vegetables due to multi-stage and prolonged heat treatment (frying, heating and sterilization) of vegetables;

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

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

The problem is achieved in that in the method of producing puree-like vegetable concentrate, including washing, inspection, grinding to 4 ... 5 mm, mixing, heating to 70 ° C, packaging in containers, capping and sterilization, new is that pre-washed , peeled and chopped eggplant, pumpkin, red tomatoes, apples, bell pepper, garlic, parsley, dill, red capsicum are mixed in a ratio of 17.7: 17.7: 17.7: 17.7: 17.7: 3, 5: 3,5: 3,5: 1,0 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 75% by sat dew of pressure and evaporation of the resulting vapor, then 90% sugar syrup in the amount of 3.93% of the initial weight of the vegetable mixture, 26% solution of sodium chloride in the amount of 3.4% of the initial weight of the vegetable mixture is introduced into the resulting vegetable puree, 6% aqueous solution of ethanoic (acetic) acid in an amount of 1.77% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 7.0% of the initial weight of the vegetable mixture and cook the mixture at a temperature of 81 ° C under pressure 3800 Pa to obtain a puree concentrate with end oh humidity 48%.

Eggplant, pumpkin, red tomatoes, apples, bell pepper, garlic, parsley, dill, red capsicum for mashed potatoes should be fresh, healthy, high in pectin, organic acids and dry soluble substances, which is necessary to ensure the proper yield of finished 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.

Eggplant, pumpkin, red tomatoes, apples, bell peppers, garlic, parsley, dill, red peppers are washed separately in a washing machine. Then washed vegetables and greens (eggplant, pumpkin, red tomatoes, apples, bell pepper, garlic, parsley, dill, red peppers) are inspected and sorted manually on a sorting and inspection conveyor. Then vegetables and herbs (eggplant, pumpkin, red tomatoes, apples, bell pepper, garlic, parsley, dill, red capsicum) after rinsing are mixed in a proportion of 17.7: 17.7: 17.7: 17.7: 17, 7: 3,5: 3,5: 3,5: 1,0, which corresponds to approximately the following ratio: 10 kg of eggplant, 10 kg of pumpkin, 10 kg of red tomatoes, 10 kg of apples, 10 kg of bell pepper, 2 kg of garlic, 2 kg of parsley, 2 kg of dill, 0.5 kg of red capsicum, and subjected to processing in an extruder.

The proposed proportion of vegetables and herbs: 10 kg of eggplant, 10 kg of pumpkin, 10 kg of red tomatoes, 10 kg of apples, 10 kg of bell pepper, 2 kg of garlic, 2 kg of parsley, 2 kg of dill, 0.5 kg of red capsicum provides the most rational the combination of the main components and has a 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 (eggplant, pumpkin, red tomatoes, apples, bell pepper, garlic, parsley, dill, red capsicum) is compacted and gradually compressed. 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 fruits are crushed, the resulting puree-like mixture enters the pre-zone and is forced 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 75% 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 the amount of 3.93% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 3.4% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 1.77% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in an amount of 7.0% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 3.93% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 3.4% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 1.77% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 7.0% 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 , smell, vet and consistency.

Mildew, 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 to 81 ° C and maintaining a vacuum value of 3800 Pa, further evaporation of the generated 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 48%.

Thus, a puree vegetable concentrate of a given composition with a final moisture content of 48% is obtained, which is sent for packaging and storage.

An example implementation of the method of production of mashed vegetable concentrate. The raw materials (eggplant, pumpkin, red tomatoes, apples, bell pepper, garlic, parsley, dill, red 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 the time they spend in the washing area by occasionally stopping the conveyor.

Then washed vegetables and greens (eggplant, pumpkin, red tomatoes, apples, bell peppers, garlic, parsley, dill, red 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 are removed (rotten, damaged, broken, moldy, heavily contaminated), impurities and objects, and damaged areas are also cut out. After rinsing, the fruits are mixed in a proportion of 17.7: 17.7: 17.7: 17.7: 17.7: 3.5: 3.5: 3.5: 1.0, which corresponds to approximately the following ratio: 10 kg of eggplant, 10 kg of pumpkin, 10 kg of red tomatoes, 10 kg of apples, 10 kg of bell pepper, 2 kg of garlic, 2 kg of parsley, 2 kg of dill, 0.5 kg of red capsicum.

The proposed ratio: 10 kg of eggplant, 10 kg of pumpkin, 10 kg of red tomatoes, 10 kg of apples, 10 kg of bell pepper, 2 kg of garlic, 2 kg of parsley, 2 kg of dill, 0.5 kg of red capsicum provides the most rational combination of the main components and beneficially affects 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 (eggplant, pumpkin, red tomatoes, apples, bell pepper, garlic, parsley, dill, red capsicum) is compacted and gradually compressed. 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. A gradual increase in pressure and compaction of the puree mass of the product occur due to a sharp decrease in the size of the screw channel.

Here, the crushed particles of the fruits 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 chopped. In this case, the particles of vegetables are rubbed 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 75% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Drying the resulting puree to a higher humidity, for example 80%, 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 65%, leads to the need for additional subsequent wetting, since otherwise a puree vegetable concentrate with a final moisture content of 48% will not be obtained.

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

- 90% sugar syrup in the amount of 3.93% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 3.4% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 1.77% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in an amount of 7.0% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 3.93% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 3.4% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 1.77% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 7.0% 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 , smell, vet 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.

For example, the use of more sugar syrup, for example 4.2%, will lead to a change in taste and the appearance of excessive sweetness and, as a result, 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 sodium chloride solution, for example 4.0%, 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 2%, 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 1%, 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 8.5%, 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 6%, will also lead to a violation of the lipid balance and insufficiently soft and tender 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.

By heating the puree mass to 81 ° C and maintaining a vacuum value of 3800 Pa, further evaporation of the generated 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 48%. The main purpose of heating is not only bringing the puree concentrate to a final moisture content of 48% by evaporation of excess moisture under a discharge of 3800 Pa at a temperature of 81 ° C, 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 4100 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 3300 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.

Conducting the heating process at a temperature of a puree-like vegetable concentrate less than 81 ° C, for example 75 ° C, will lead to an increase in the duration of heating, which in turn can cause a deep decomposition of pectin substances in the puree, it will turn out liquid and lose its gelling properties.

The process of heating at a temperature of a puree-like vegetable concentrate more than 81 ° C, for example 85 ° C, will lead to accelerated decomposition of thermolabile substances in the puree and the deterioration of its quality. Obtaining a puree vegetable concentrate with a final moisture content of 48% is due to the following considerations. If the final moisture content of the puree vegetable concentrate is less than 48%, for example 43%, 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 48%, 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 to 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, including washing, inspection, grinding to 4 ... 5 mm, mixing, heating to 70 ° C, packaging in containers, capping and sterilization, characterized in that the pre-washed, peeled and chopped eggplant, pumpkin, red tomatoes, apples, bell pepper, garlic, parsley, dill, red capsicum are mixed in a proportion of 17.7: 17.7: 17.7: 17.7: 17.7: 3.5: 3.5: 3, 5: 1.0 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 75% by depressurizing and evaporating the vapor , then 90% sugar syrup in the amount of 3.93% of the initial weight of the vegetable mixture, 26% sodium chloride solution in the amount of 3.4% of the initial weight of the vegetable mixture, 6% aqueous solution is introduced into the resulting vegetable puree ethanoic acid in an amount of 1.77% of the initial weight of the vegetable mixture, vegetable oil in an amount of 7.0% of the initial weight of the vegetable mixture and cook the mixture at a temperature of 81 ° C under a pressure of 3800 Pa to obtain a puree concentrate with a final moisture content of 48%.