RU2489066C1 - Fruit-and-milk concentrate manufacturing method - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to preservation industry, in particular, to the technology of vegetable and dairy raw material processing and may be used for fruit-and-milk concentrates production. The method characterisation is follows: apples, pears and apricots are washed, inspected, peeled, milled into a puree and mixed at a ratio of 39.84:31.69:28.47; then water-soluble substances are extracted from lentils with buttermilk by way of three-stage bismaceration: at the first stage lentil grains milled into 1 mm particles are extracted with buttermilk during 2 hours, constantly stirred, at a temperature of 323 K with water duty equal to 1:4, at the second stage the sediment remaining after the first stage is extracted with fresh buttermilk, constantly stirred, at a temperature of 313 K with water duty equal to 1:3 during one hour; at the third stage the sediment remaining after the second stage is repeatedly extracted with fresh buttermilk at room temperature with water duty equal to 1:2 during two hours; then the remaining sediment is centrifuged at 4500 rpm during 20 minutes; then the produced infusion is mixed with the extracts produced at the first, second and third bismaceration stages; then the milk infusion is mixed with the produced fruit mixture at a ratio of 47.27:52.73 with the produced fruit-and-milk mixture heated to a temperature of 63°C and maintained during 25-30 min; then the fruit-and-milk mixture under a pressure of 0.75 MPa is pulverised in the vacuum chamber under a pressure of 5?6 kPA; the fruit-and-milk mixture film flowing down the vacuum chamber vertical wall is evaporated at thermostating temperature equal to 45°C; due to evaporation of the vapours generated, the content of dry substances in the fruit-and-milk puree is conditioned to 30.2%; then the prepared fruit-and-milk concentrate is packed, packaged and sterilised.EFFECT: method allows to intensify the evaporation process, improve the ready product quality due to food and energy value enhancement, produce fruit-and-milk concentrates with preset composition and food value adapted for different age groups.1 dwg, 2 tbl, 1 ex

Description

The invention relates to the canning industry, in particular to technology for processing fruit and milk raw materials and can be used in the production of fruit and milk concentrates.

The closest in technical essence and the achieved effect is a method for the production of fruit and fruit puree [Pat. 2426450 RF, IPC A23B 7/00, A23L 1/212. Method for the production of fruit and fruit puree [Text] / A.N. Ostrikov, D.A. Sinyukov; Applicant and patent holder of GOUVPO “Voronezh State Technological Academy” (RU). - No. 2010112538/13; declared 03/31/2010; publ. 08/20/2011, Bull. No. 23.]. According to this method, apricots, cherries and raspberries are washed, inspected, peeled, crushed and mixed in a proportion of 50.28: 36.72: 13.01, then sugar syrup and food pectin solution are introduced into the resulting fruit and fruit puree. The resulting fruit and fruit mixture is heated to a temperature of 92 ° C and concentrated by two-stage evaporation: in the first stage, by evaporation of water vapor from finely dispersed drops of mashed potatoes at a pressure of 3 ... 4 kPa, and in the second, by evaporation of a film of fruit and vegetable mashed potatoes at a temperature of 30 ... 40 ° C and a pressure of 3 ... 4 kPa. Due to the evaporation of the resulting vapors, the solids content in the fruit and fruit puree is brought up to 28%, then the prepared fruit and fruit puree is packaged in a container, sealed and sterilized.

The disadvantage of this method are: the low quality of the finished product due to the lack of balance of valuable nutrients; insufficient balance of fruit puree in nutritional value.

An object of the invention is to improve the quality of the finished product by increasing the nutritional and energy value, obtaining fruit and milk concentrates of a given composition and nutritional value adapted for different age groups of the population, reducing material and energy costs for the production of fruit and milk concentrates due to the intensification of the two-stage evaporation process .

The object of the invention is achieved in that in a method for the production of fruit and milk concentrate, characterized in that apples, pears and apricots are washed, inspected, cleaned, ground and mixed in a proportion of 39.84: 31.69: 28.47, then lentils extract water-soluble substances with buttermilk by the method of three-stage bismaceration: in the first stage, chopped up to 1 mm lentil grains are extracted with buttermilk for 2 hours with constant stirring at a temperature of 323 K at a hydromodule of 1: 4, in the second - remaining after the first of the first stage, the precipitate was extracted with fresh buttermilk with constant stirring at a temperature of 313 K at a 1: 3 hydraulic module, at the third stage, the residue remaining after the second stage was re-extracted with fresh buttermilk at room temperature for 2 hours at a 1: 2 hydraulic module, after which the remaining residue centrifuged at 4500 rpm for 20 minutes, the resulting extract was mixed with extracts obtained in the first, second and third stages of bismaceration, then the milk extract was mixed with the resulting fruit mixture in a ratio of 47.27: 52.73 and half the fruit and milk mixture is heated to a temperature of 63 ° C and held for 25-30 minutes, after which the fruit and milk mixture is sprayed in a vacuum chamber at a pressure of 5 ... 6 kPa at a pressure of 0.75 MPa s and flowing down vertically the wall of the vacuum chamber, the film of the fruit-milk mixture is evaporated at a temperature of 45 ° C, while due to the evaporation of the generated vapors, the solids content in the fruit and milk puree is adjusted to 30.2%, then the prepared fruit and milk concentrate is packaged in a container, sealed and sterilization comfort.

The technical result consists in improving the quality of the finished product by increasing the nutritional and energy value, obtaining fruit and milk concentrates of a given composition and nutritional value adapted for different age groups of the population, reducing material and energy costs for the production of fruit and milk concentrates due to the intensification of the two-stage evaporation process .

Apples, pears and apricots for the production of fruit and milk concentrates should be fresh, healthy, of appropriate color, high in pectin, organic acids and dry soluble substances.

A method of producing fruit and milk concentrates is as follows.

Apples and pears are washed in a drum washer, and apricots are washed in a fan washer. For apples and pears, the stalk is cut out, cut into pieces, the seeds are separated, inspected to remove impurities and rotten or moldy specimens, crushed to a particle size of 15 ... 40 mm. In apricots, seeds are removed. Then, the processed fruits are separately crushed in a KM-100 colloid mill to a final particle size of 0.4 ... 0.5 mm.

The resulting fruit (from crushed apples, pears and apricots) puree is mixed in a ratio of 39.84: 31.69: 28.47. Mixing the resulting fruit puree in a ratio of 39.84: 31.69: 28.47 is due to the organoleptic quality assessment and the balanced chemical composition of the resulting mixture. Therefore, the most preferred option for obtaining balanced puree foods is to use fruit (chopped apples, pears and apricots) purees mixed in a ratio of 39.84: 31.69: 28.47.

When choosing the prescription composition of the mixture, several factors were taken into account: increase in biological value; ratio of vitamins, micro and macro elements and carbohydrates. The content of dietary fiber should be optimal; fat content should be minimal; the types of fruits used to produce the fruit mixture must be inexpensive, widespread and ripen at the same time.

After analyzing the chemical composition of the fruit, three components of the mixture were selected: apples, pears and apricots.

To develop the composition of the combined mixture, the following calculation method was used. At the first stage, the components of the mixture are selected, their chemical composition is determined. Then, using a special algorithm, optimization criteria are calculated by which the best combination of mixture components is selected. Data processing was carried out using the Microsoft Excel application program and the Statistica 6.0 mathematical software package, and on their basis a rational percentage of apples, pears and apricots in the initial mixture was determined. This technique of optimizing the recipe composition of a three-component mixture on the basis of a scientifically based approach to the choice of starting components allows us to calculate their percentage in the mixture in the production of fruit and milk concentrates, taking into account optimization criteria.

The chemical composition of apples, pears and apricots in a proportion of 39.84: 31.69: 28.47 (the content of substances in 100 g of the product) are presented in Table 1.

In the next stage of the production of milk-vegetable concentrate, water-soluble substances are extracted from lentils. To conduct the lentil extraction process, whole lentil grain is crushed to an 80% pass through a 1 mm sieve.

The extraction of protein from lentils with buttermilk is carried out using the method of maceration. The maceration method is widely used to obtain extracts in the production of aqueous extracts.

From the law of diffusion it follows that the effect of extraction increases if the process is conducted not by the entire amount of extractant (buttermilk) at once, but by three portions of it sequentially.

The first stage of extraction takes place within 2 hours with constant stirring at a temperature of 323 K. The hydromodule is 1: 4. The resulting extract is poured into a receiving container.

In the second stage, the remaining precipitate is extracted with fresh buttermilk with constant stirring at a temperature of 313 K. The hydromodule is 1: 3. The resulting extract is poured into a receiving container.

In the third stage, the precipitate remaining after the second stage is re-extracted with fresh buttermilk at room temperature for 2 hours. The hydraulic module is 1: 2. The resulting extract is poured into a receiving container.

The remaining precipitate is centrifuged at 4500 rpm for 20 minutes to more completely separate the extract from the precipitate. The resulting extract is mixed with extracts obtained in the first, second and third stages of bismaceration. The dry matter content (CB) and the amount of proteins in the obtained extract after each step increased and the total value of CB was 14.4%, and the total amount of proteins was 6.6% (Table 2).

table 2 Buttermilk lentils three-stage extraction Extraction stage Hydromo
dul Temperature, K Extraction time, h Acidity, ° T SV,% The amount of protein,% one 1: 4 323 2 19 11.29 5.65 2 1: 3 313 one 19 10.98 4.69 3 1: 2 294 2 19 9.65 3.64

The analysis of the obtained extract (milk extract) was carried out in an accredited food testing laboratory of the Federal State-Funded Educational Institution of Higher Professional Education “Voronezh State University of Engineering Technologies”: the mass fractions of moisture, solids, protein were determined by generally accepted methods according to GOST 5867-90, GOST 3626-73, GOST 25179- 90, titratable acidity was determined according to GOST 3624-92, the amino acid content was determined by high performance liquid chromatography on a Milichrome chromatograph.

As a result of a three-stage extraction of lentils with buttermilk, protein extraction amounted to 19% of the total protein content in lentils (Table 2). The biological value of the product,% was considered the method of amino acid scoring:

$$\begin{array}{c}B\mathrm{Ts}=\mathrm{one\; hundred}-\mathrm{TO}R\mathrm{BUT}\mathrm{FROM}\\ \mathrm{TO}R\mathrm{BUT}\mathrm{FROM}=\Sigma \Delta R\mathrm{BUT}\mathrm{FROM}/\mathrm{8,}\end{array}\text{(one)}$$

where ΔРАС is the difference in amino acid scores for each irreplaceable amino acid compared to one of the most scarce.

Calculation of amino acid scores is reduced to calculating the percentage of each of the amino acids in the test protein in relation to their content in the protein, taken as a reference (according to FAO / FOZ), according to the following formula:

$$AC=\frac{\mathrm{BUT}\mathrm{TO}X}{\mathrm{BUT}\mathrm{TO}\mathrm{FROM}}\cdot \mathrm{one\; hundred}\%,\text{(2)}$$

where AKC is the amino acid content in a standard protein (according to FAO / FOZ);

AKH - amino acid content in the studied protein.

As a result, the biological value of the finished product was 86% (figure 1).

Then the milk extract was mixed with the resulting fruit mixture in a ratio of 47.27: 52.73. The choice of this proportion of milk extract and the resulting fruit mixture is justified by the need to balance the protein-carbohydrate complex for better digestibility by the human body. Changing this proportion to a smaller or larger side will not allow to achieve an organic combination between proteins and carbohydrates and will not come closer to the FAO / WHO recommended characteristic of an ideal protein (Fig. 1).

Next, the resulting fruit-milk mixture is heated to a temperature of 63 ° C and incubated for 25-30 minutes. The use of a higher heating temperature than 63 ° C, for example, 83 ° C, leads to an increase in the temperature of the fruit-milk mixture and, as a consequence, a deterioration in its quality. The use of a lower heating temperature than 63 ° C, for example, 50 ° C, leads to an increase in the duration of heat treatment and an increase in energy consumption for the production of fruit and milk concentrate, which leads to an increase in its cost.

Using a longer heating time than 25-30 minutes, for example 40 minutes, leads to a deterioration in its quality. Using a shorter heating time than 25-30 minutes, for example, 20 minutes, leads to insufficient physicochemical transformations of the main components (carbohydrates, proteins, enzymes, etc.), which leads to poor quality.

Then the resulting fruit-milk mixture is concentrated by two-stage evaporation.

At the first stage, the fruit-milk mixture is sprayed in a vacuum chamber at a pressure of 5 ... 6 kPa under a pressure of 0.75 MPa. As a result of a sharp drop in temperature and pressure (pressure relief) in the vacuum chamber, finely dispersed spraying of the product occurs, accompanied by instant evaporation of part of the moisture contained in the vegetable puree in an overheated state. The use of greater pressure than 5 ... 6 kPa, for example, 8000 Pa, leads to a decrease in the rate of evaporation of moisture from the fruit-milk mixture and, as a consequence, a deterioration in consistency. The use of less pressure than 5 ... 6 kPa, for example, 2000 Pa, leads to the need to install a more powerful vacuum pump and increase energy costs for the production of fruit and milk concentrate, which leads to an increase in its cost.

Then, in the second stage, droplets of the fruit-milk mixture reach the vertical wall of the vacuum chamber and settle on it, forming a product film, gradually (as its thickness increases) moving down the vertical wall under the action of gravity. Due to the fact that the inner wall of the vacuum chamber was equipped with a heating jacket, into which hot water with a temperature of 45 ° С was supplied, the mixture flowing down to the temperature of 45 ° С was heated. In this case, the films of the fruit-milk mixture flowing down from the downward vertical wall of the vacuum chamber, the moisture is evaporated.

Due to depressurization and evaporation of the generated vapors from the vacuum chamber, the solids content in the fruit and milk concentrate is brought up to 30.2%.

Heating the fruit-milk mixture to a temperature of 45 ° C under vacuum (with a discharge of 4 ... 5 kPa) in a vacuum chamber is designed to remove excess moisture, to conduct deep physico-chemical changes in the composition of the mixture for its better digestibility when consumed and inactivation of oxidative enzymes. The tissues of the fruits soften, because under the influence of heat and acids present in the fruits, 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 are selected depending on the mixture of fruits and their degree of maturity. In the boiled fruit-milk mixture, a deep decomposition of pectin substances occurs, the concentrate turns out to be liquid due to the loss of gelling properties.

Heat treatment also inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen.

The prepared fruit and milk concentrate is packaged in a container, sealed and sterilized.

A method for the production of fruit and milk concentrate is illustrated by the following example.

An example implementation of the method of production of fruit and milk concentrate. Apples and pears are washed in a drum washer, and apricots are washed in a fan washer. For more intensive washing of contaminated fruits in the washing tub of the machine, drilling is created by means of compressed air supplied to the perforated pipes. 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 fruits, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then washed apples, pears and apricots are subjected to inspection and sorting, which are carried out manually on the 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. The washing and inspection of apples, pears and apricots is done separately.

For apples and pears, the stalk is cut out, cut into pieces, the seeds are separated, inspected to remove impurities and rotten or moldy specimens, crushed to a particle size of 15 ... 40 mm. In apricots, seeds are removed. Then, the processed fruits are separately crushed in a KM-100 colloid mill to a final particle size of 0.4 ... 0.5 mm.

The resulting fruit (from crushed apples, pears and apricots) puree is mixed in a ratio of 39.84: 31.69: 28.47. Mixing the resulting fruit puree in a ratio of 39.84: 31.69: 28.47 is due to the organoleptic quality assessment and the balanced chemical composition (Table 1) of the resulting mixture. Therefore, the most preferred option for obtaining balanced puree foods is to use fruit (chopped apples, pears and apricots) purees mixed in a ratio of 39.84: 31.69: 28.47.

When choosing the prescription composition of the mixture, several factors were taken into account: increase in biological value; ratio of vitamins, micro and macro elements and carbohydrates. The content of dietary fiber should be optimal; fat content should be minimal; The types of fruit used to make the fruit mixture should be inexpensive and widespread. It is also worth noting that it is the appearance and organoleptic quality indicators that are the main factors when choosing a foodstuff by a consumer.

In the next stage of the production of milk-vegetable concentrate, water-soluble substances are extracted from lentils. To conduct the lentil extraction process, whole lentil grain is crushed to an 80% pass through a 1 mm sieve.

The extraction of protein from lentils with buttermilk is carried out using the method of maceration. The maceration method is widely used to obtain extracts in the production of aqueous extracts. Due to the fact that the extractant is consumed in two doses, this maceration is called fractional, or bismaceration. It follows from the law of diffusion that the effect of extraction increases if the process is conducted not by the entire amount of extractant at once, but by several portions of it sequentially. In general, bismaceration is carried out as follows: chopped plant material is placed in a maceration tank, where it is poured with 4-6 times the amount of extractant and left for 6-12 hours with periodic stirring. After this, the hood is drained, the residue is slightly squeezed, the resulting liquid is added to the originally drained. The residue after squeezing is again poured with 3-4 times the amount of extractant and left for 4-6 hours, after which the extract is drained, the residue is finally wrung out and attached to the combined extracts.

The first stage of extraction takes place within 2 hours with constant stirring at a temperature of 323 K. The hydromodule is 1: 4. The resulting extract is poured into a receiving container.

In the second stage, the remaining precipitate is extracted with fresh buttermilk with constant stirring at a temperature of 313 K. The hydromodule is 1: 3. The resulting extract is poured into a receiving container.

In the third stage, the precipitate remaining after the second stage is re-extracted with fresh buttermilk at room temperature for 2 hours. The hydraulic module is 1: 2. The resulting extract is poured into a receiving container.

The remaining precipitate is centrifuged at 4500 rpm for 20 minutes to more completely separate the extract from the precipitate. The resulting extract is mixed with extracts obtained in the first, second and third stages of bismaceration.

The solids content (CB) and the amount of protein in the obtained extract after each step increased (Table 2 and, as a result of three-stage extraction of lentils with buttermilk, protein extraction amounted to 19% of the total protein content in lentils.

Then the milk extract was mixed with the resulting fruit mixture in a ratio of 47.27: 52.73. The choice of this proportion of milk extract and the resulting fruit mixture is justified by the need to balance the protein-carbohydrate complex for better digestibility by the human body. Changing this proportion to a smaller or larger side will not allow to achieve an organic combination between proteins and carbohydrates and will not come closer to the FAO / WHO recommended characteristic of an ideal protein (Fig. 1).

Next, the resulting fruit-milk mixture is heated to a temperature of 63 ° C and incubated for 25-30 minutes. The use of a higher heating temperature than 63 ° C, for example, 83 ° C, leads to an increase in the temperature of the fruit-milk mixture and, as a consequence, a deterioration in its quality. The use of a lower heating temperature than 63 ° C, for example, 50 ° C, leads to an increase in the duration of heat treatment and an increase in energy consumption for the production of fruit and milk concentrates, which leads to an increase in its cost.

Using a longer heating time than 25-30 minutes, for example 40 minutes, leads to a deterioration in its quality. Using a shorter heating time than 25-30 minutes, for example, 20 minutes, leads to insufficient physicochemical transformations of the main components (carbohydrates, proteins, enzymes, etc.), which leads to poor quality.

Then the resulting fruit-milk mixture is concentrated by two-stage evaporation.

At the first stage, the fruit-milk mixture is sprayed in a vacuum chamber at a pressure of 5 ... 6 kPa under a pressure of 0.75 MPa. As a result of a sharp drop in temperature and pressure (pressure relief) in the vacuum chamber, finely dispersed spraying of the product occurs, accompanied by instant evaporation of part of the moisture contained in the vegetable puree in an overheated state. The use of greater pressure than 5 ... 6 kPa, for example, 8000 Pa, leads to a decrease in the rate of evaporation of moisture from the fruit-milk mixture and, as a consequence, a deterioration in consistency. The use of less pressure than 5 ... 6 kPa, for example, 2000 Pa, leads to the need to install a more powerful vacuum pump and increase energy costs for the production of fruit and milk concentrate, which leads to an increase in its cost.

Then, in the second stage, droplets of the fruit-milk mixture reach the vertical wall of the vacuum chamber and settle on it, forming a product film, gradually (as its thickness increases) moving down the vertical wall under the action of gravity. Due to the fact that the inner wall of the vacuum chamber was equipped with a heating jacket, into which hot water with a temperature of 45 ° С was supplied, the mixture flowing down to the temperature of 45 ° С was heated. In this case, the films of the fruit-milk mixture flowing down from the downward vertical wall of the vacuum chamber, the moisture is evaporated.

The main purpose of heating is not only bringing fruit and milk concentrate to final moisture by evaporation of excess moisture under discharge, but also inactivation of oxidative enzymes. Heating also inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen. The presence of active oxidative enzymes in the fruits would create a risk of darkening of the fruit-milk mixture.

If the flowing film of the fruit-milk mixture is heated at a temperature of more than 45 ° С, for example, 55 ° С, this can cause the concentrate to overheat and significantly degrade its quality due to decomposition of thermolabile substances and decomposition of pectin substances.

If the flowing film of the fruit-milk mixture is heated at a temperature of less than 45 ° C, for example, 30 ° C, this leads to a less intensive evaporation of moisture, which in turn will increase the duration of the evaporation process.

In the process of two-stage evaporation (due to depressurization and evaporation of the generated vapors from the vacuum chamber), the solids content in the fruit and milk concentrate is brought up to 30.2%. Obtaining fruit and milk concentrate with a solids content of 30.2% is due to the following considerations. If the solids content in the fruit and milk concentrate is less than 30.2%, for example, 28%, then it will have a high fluidity; its consistency will be insufficiently soft and soft. Fruit and milk concentrate will have a low viscosity, which is not consistent with organoleptic quality indicators. If the solids content in the fruit and milk concentrate is more than 30.2%, for example, 35%, leads to a deterioration in the consistency of the concentrate and additional energy consumption, which significantly increases the cost of the product.

Hot fruit and milk concentrate is Packed in prepared jars, hermetically sealed with boiled lids. Then the fruit and milk concentrate is sterilized and sent to packaging and storage.

Thus, the use of the proposed method for the production of fruit and milk concentrate allows you to:

- receive a fruit and milk concentrate of a given composition with programmable properties, nutritional and energy values, adapted for various age groups of the population, while the necessary balance of the protein-carbohydrate complex for better digestibility by the human body was achieved;

- reduce material and energy costs for the production of fruit and milk concentrates due to the intensification of the two-stage evaporation process.

Claims (1)

A method for the production of fruit and milk concentrate, characterized in that apples, pears and apricots are washed, inspected, peeled, crushed to a puree state and mixed in a proportion of 39.84: 31.69: 28.47, then water-soluble substances are extracted from lentils by the buttermilk method three-stage bismaceration: in the first stage, lentil grains crushed to 1 mm are extracted with buttermilk for 2 hours with constant stirring at a temperature of 323 K at a 1: 4 hydraulic unit, in the second stage, the residue remaining after the first stage was extracted with fresh buttermilk at a constant stirring at a temperature of 313 K at a water ratio of 1: 3 for 1 h, in the third - the precipitate remaining after the second stage was re-extracted with fresh buttermilk at room temperature for 2 hours at a water ratio of 1: 2, after which the remaining precipitate was centrifuged at 4500 rpm for 20 minutes, the obtained extract was mixed with extracts obtained in the first, second and third stages of bismaceration, then the milk extract was mixed with the obtained fruit mixture in the ratio of 47.27: 52.73 and the resulting fruit-milk mixture was heated to tempera atura 63 ° C and incubated for 25-30 minutes, after which the fruit-and-milk mixture under a pressure of 0.75 MPa is sprayed in a vacuum chamber at a pressure of 5-6 kPa, and a film of fruit-milk flowing down the vertical wall of the vacuum chamber the mixture is evaporated at a temperature of 45 ° C, while due to the evaporation of the resulting vapors, the solids content in the fruit and milk puree is brought up to 30.2%, then the prepared fruit and milk concentrate is packaged, sealed and sterilized.

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