RU2174790C1 - Fruit dessert production process - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: invention relates to technology of production of dessert with more balanced composition of nutritive materials for use under autonomous existence conditions. Dessert is prepared by mixing preliminarily prepared apple and black-current purees, bee honey, salt, roasted crushed cashew nut kernels, eleutherococcus extract, lipid-containing extract of biomass of microorganisms Mortierella verticillata, cooked rice groats, and water followed by homogenization, sublimation drying, grinding, and packaging of resulting mixture under aseptic conditions in vacuum into sealed "Mylar"-type composite film material containers. EFFECT: enlarged assortment of fruit desserts.

Description

 The invention relates to a technology for the production of fruit and berry dessert for use in autonomous conditions of existence.

 A known method for the production of fruit and berry dessert, comprising preparing and mixing apple puree, blackcurrant puree, sugar and water, homogenizing the mixture, removing moisture from it by boiling to a solids content of 31% by weight, packaging in glass containers, rolling and sterilization (Collection of technological instructions for the production of canned food, vol. 2, part 1 - M .: APPP "Konservlodozyot", 1992, p. 125-134).

 The disadvantage of this method is to obtain the finished product with an unbalanced composition of carbohydrate orientation and the inability to use it in autonomous conditions of existence.

 The technical result of the invention is the expansion of the assortment of fruit desserts, improving the balance of the composition of the finished product for the main nutrients and making it possible to use it in autonomous conditions of existence.

This result is achieved by the fact that in the method for producing a fruit and berry dessert, which involves preparing and mixing apple puree, blackcurrant puree and water, homogenizing the mixture, removing moisture from it to a predetermined content, and packing in an airtight container, according to the invention, prepared bees are additionally introduced when mixing honey, salt, roasted chopped cashew nut kernel, eleutherococcus extract, lipid-containing biomass extract of microorganisms Mortierella verticillata, known from EP 0223960 A2, 06/03/1987, and boiled ri oic cereal, a mixture was prepared with the ratio of components by weight:
Applesauce - 102600-113710
Blackcurrant puree - 36140-40053
Bee honey - 58139-64436
Salt - 419-465
The fried crushed kernel of cashew nuts - 13706-16693
Eleutherococcus Extract - 510-570
Mortierella verticillata lipid-containing biomass extract of microorganisms - 100-104
Cooked Rice Groats - 26853-30690
Water - 144550-179200
moisture is removed by freeze-drying to a content of not more than 3.5% by weight, the mixture is crushed before packaging, and packaging is carried out under aseptic conditions under vacuum in a container made of a combined film material of the Mylar type.

 This allows you to get a new dessert with a more balanced composition of nutrients, with anti-stress and immunostimulating effects, suitable for use in autonomous conditions of existence.

 The method is implemented as follows.

Preparation of components for mixing includes the following operations. Fresh apples are inspected, washed sequentially in a drum and brush washer, cut, removing the stem, cup and seed chamber, and crushed. Canned applesauce is inspected, washed, opened, and wiped through a sieve. Fresh blackcurrants are inspected, washed and wiped to separate inedible parts. Inspect canned blackcurrant puree, wash the container, open it and wipe it through a sieve. Honey is heated to 45-50 ^o C, and then sequentially filtered through stainless steel and nylon. Salt is sieved and passed through a magnetic trap. Cashew kernels are fried, peeled and ground in a spinning top. The water-alcohol extract of Eleutherococcus with a solids content of 3% by weight is filtered. The dry lipid-containing biomass of the microorganisms Mortierella verticillata is extracted with a hydrophobic extractant, for example, hexane or liquid nitrous oxide, miscella is separated and the extractant is distilled from it. Received from the finished extract is filtered. Rice groats are inspected, washed in cold water, boiled in water until the mass increases by 350% and passed through a spinning top. Drinking water does not require preparation. The prepared components are mixed in the above weight ratio. The minimum amount of each component, except water, is selected according to the tasting assessment of the finished product. The minimum amount of water is selected according to the consistency of the mixture, ensuring its optimal rheological properties during layout and freezing. The maximum amount of all components of the mixture was calculated according to the known method for determining the consumption rates of each of the components. The prepared mixture is homogenized, and then moisture is removed from it to a content of not more than 3.5% by freeze-drying, for which the mixture is laid out on baking sheets, frozen and heated under vacuum. The dried mixture is inspected, ground to a powder state and Packed under aseptic conditions under vacuum in a container made of a combined film material of the Mylar type.

 The finished product is a free-flowing powder, easily restored by water to the state of mashed potatoes, which makes it possible to use it in autonomous conditions of existence. The product is more balanced in the composition of basic nutrients, since, in addition to easily digestible carbohydrates and fiber, it contains significant amounts of proteins and fats. In addition, the composition of the product includes digestible high molecular weight carbohydrates and a wide range of biologically active substances with an anti-stress and immunostimulating orientation. This is another advantage of the product, allowing you to recommend it for use in autonomous conditions of existence.

 Thus, the present invention allows to obtain a new dessert product with a more balanced composition of nutrients, suitable for use in autonomous conditions of existence.

 A film of the Mylar type is performed according to the hygienic certificate N 1P-11/592, PET-PVDC / PE. Organization developer: JSC Avans-PAK AB, Finland. Supplier: JSC THOMESTO-ENGINEERING. The film is used for packaging meat, fish, cookies, marmalade.

Claims (1)

A method for producing a fruit and berry dessert, comprising preparing and mixing apple puree, blackcurrant puree and water, homogenizing the mixture, removing moisture from it to a predetermined content, and packing it in an airtight container, characterized in that the prepared bee honey, salt and fried are additionally introduced into the mixture chopped cashew nut kernel, eleutherococcus extract, lipid-containing biomass extract of the microorganisms Mortierella verticillata and cooked rice groats, the mixture is prepared in the ratio of components by weight:
Applesauce - 102600 - 113710
Blackcurrant puree - 36140 - 40053
Bee honey - 58139 - 64436
Salt - 419 - 465
Roasted chopped cashew nuts kernel - 13706 - 16693
Eleutherococcus extract - 510 - 570
Mortierella verticillata lipid-containing biomass extract of microorganisms - 100 - 104
Cooked Rice Groats - 26853 - 30690
Water - 144550 - 179200
moisture is removed by freeze-drying to a content of not more than 3.5% by weight, the mixture is crushed before packaging, and packaging is carried out under aseptic conditions under vacuum in a container made of a combined film material of the Mylar type.