SU971224A1 - Candied peel production method - Google Patents

Description

The invention relates to fruit processing technology and year and can be used in the food industry, in particular for the production of confectionery.

There is a known method for the production of candied fruits, according to which the fruits are crushed to a puree-like state, the fruit puree is boiled together with sugar, after which the candied fruits are molded, cooled and dried 1,

However, the product obtained by this method is significantly different in taste, structural and organoleptic properties from candied fruits made from whole fruits. In addition, the cost of production is quite high.

The aim of the invention is to improve the taste of candied fruits and reduce costs.

To do this, in a well-known method of production of candied fruits, including chopping the fruit to obtain a brown-like fruit, boiling them with sugar, forming candied fruits, cooling and drying, according to the invention, before boiling the mixture, it is prediluted in water to a dry matter content 9-10 % and swollen for 4-6 h powder from fruit pomace. The ratio of puree mixture and fruit powder from 1: 1.

The introduction of fruit powder into the formulation provides for such a change in their structure and consistency, that in their physico-physical, organoleptic and taste characteristics, they approach the candied fruits made from unground fruit.

In addition, the high content of biologically active substances in the bulk powder significantly increases the nutritional value of candied fruits.

Fruit powder is a by-product of fruit processing into juices; therefore, the cost of mashed potatoes recovered from fruit powder is significantly less than the cost of mashed potatoes obtained from fresh fruit. This helps to reduce the cost of production.

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The method is carried out as follows.

In the prescription mixture, from 20 to 50% of fruit puree is replaced with a fruit pulp diluted in water to a solids content of 9-10% and

30 past swelling for 4-6 hours at 1-20-25 ° C. The prepared mixture is boiled in a cooking reactor to 74% solids content. The hot candied mass is poured onto metal trays, left in the workshop, and then loaded into a dryer and dried to 83% of the solids content. After cooling, the candied layers are served for cutting. Then, the candied fruits are treated with bulk steam at atmospheric pressure to level the moisture content throughout the product, sprinkle with sugar and pack. Example. In the recipe of the candied mass, 50% of the mashed potatoes were replaced with 10% pre-diluted in water to a dry matter content and swollen for 5 hours with citrus powder obtained from citrus marc, in this case, puree-like mixture and swollen fruit powder were in a ratio of 1; 1 . The resulting mixture was boiled in a cooking vat. For 16 minutes at a heating pressure rtapa in the jacket of the boiler, 5 atm to 74% of the solids content. The hot candied mass (t 103 ° C) was poured onto pallets with a layer of 15 mm and placed on carts in a convective dryer, in which it dried to 83% of the dry matter content for 6 hours. After cutting the formation into individual candied fruits, they were treated with a saturated pair at fc -lOO C, sprinkled with sugar and packed. As a result of the tasting, it was established that candied fruits prepared in this way had a tighter con (sistences than those prepared from 100% fruit puree had a well-pronounced citrus flavor and, according to erganoleptic products, corresponded to OST 18–29-71 candied fruits. And Romer 2. In the recipe of the candied mass, 25% of the mashed potatoes were replaced with pre-diluted 9.5% in a dry matter content of 9.5% and swollen for 4 hours with a block powder obtained from packaged husks. mixture and swollen fruit powder ca. 3: 1. The resulting mixture was boiled to the digester for 17 minutes at heating steam pressure in the boiler jacket, 4 atm to 74% with chemical substances. Hot candied mass (,) was poured into pallets 15 mm layer and placed on carts in a convective dryer, in which at t 87 ° C for 5.0 h it was dried to a content of 83.5% dry matter. After cutting the reservoir into individual products, they worked for us ( sprinkled with sugar and packed. As a result of the tasting, it was established that such candied fruits had a denser consistency and a pronounced blocky flavor and organoleptic indicators corresponded to OST 18-29-71 Candied fruits. Example 3. In the recipe of the candied mass, 20% of the mashed potatoes were replaced with pre-diluted in water to a solids content of 9.8% and a block powder prepared from block marc that was swollen at t 22.5 ° C for 4.5 hours. In this case, the puree-like mixture and the swollen fruit powder were in the 4: 1 ratio. The resulting mixture was boiled in a cooking pot for 16 minutes under heating steam pressure in the jacket of the boiler, 5 atm to 74% dry matter content. The hot candied mass (t 102 ° C) was poured onto pallets with a layer of 15 mm and placed on carts in a convective dryer, in which, at 5.5 h, it was dried to 83% of the dry matter content. After cutting the formation into individual candied fruits, they were treated with saturated steam at t 100 ° C, sprinkled with sugar and packed. As a result of the tasting, it was established that such candied fruits had a normal consistency, had a blocky taste and organoleptic characteristics corresponded to OCT 18-29-71 candied fruits. Using the proposed method makes it possible to obtain candied fruits of high biological value, according to taste, organoleptic and structural characteristics, approaching candied fruits from unground fruit. In addition, the use of the proposed-. In comparison with the essential methods, the following method of obtaining candied fruits is as follows. Greater efficiency, as with this method, up to 50% of the mashed potatoes in the recipe is replaced by fruit powders, the cost of which is lower than the cost of fruit purees, and the production technology and storage conditions are simpler. The introduction of fruit powder into the formulation of products increases their biological value by enriching the products with amino acids, proteins, vitamins, trace elements, phenolic acid, saponins and other useful substances. Pectin is reduced or completely eliminated from the confectionery formulation, since fruit powders, as a rule, contain in their composition the necessary amount of pectin, which provides the required gelling effect.

The expected annual economic effect from the introduction of the proposed method in the production of candied fruits 1000 tons per year is 600 thousand rubles.

Claims (1)

Invention Formula A method for the production of candied fruits, including chopping the fruit before producing 10 puree-like mixture, boiling them with the addition of sugar, forming candied fruits, cooling them and drying them, distinguished by the fact that. with the aim of improving the taste of candied fruits and reducing their cost, before boiling the mixture, the mixture of fruit pomace, previously diluted in water to a dry matter content of 9-10% and swollen for 4 hours, is introduced into the mixture, while the puree mixture and fruit powder are taken in the ratio from 4: 1 to 1: 1. Sources of information taken into account in the examination 1, USSR Author's Certificate No. 762845, cl. L 23 L 1/06, 1978 (prototype).