RU-2861438-C1 - METHOD FOR PRODUCING PUMPKIN SNACKS

RU2861438C1RU 2861438 C1RU2861438 C1RU 2861438C1RU-2861438-C1

Abstract

FIELD: food industry. SUBSTANCE: invention can be used at canning and vegetable drying plants and in public catering. A method for producing pumpkin snacks includes washing the raw material, peeling, cutting it into slices, drying. Using pumpkin pulp, peeled from seeds, as the raw material, cutting it into slices 3.0-3.5 mm thick, then blanching in a 2-3% invert syrup solution at pH 5.0-6.0 for 3-6 minutes, sending to a combi oven for additional heat treatment until half-cooked for 5-7 minutes at a temperature of 120-130°C and drying at a temperature of 60-65°C to a moisture content of 7-8%. EFFECT: increasing the quality, nutritional and biological value of finished products due to their content of dietary fibre, minerals and vitamins, and expanding the range. 1 cl, 1 tbl, 2 ex

Inventors

Lebedeva Ekaterina Iurevna
Iartseva Natalia Vasilevna
Reznikov Mikhail Evgenevich
Lebedeva Daria Vasilevna

Dates

Publication Date: 20260505
Application Date: 20251208

Claims (1)

A method for producing pumpkin snacks, including washing the raw material, separating the peel and cutting it into slices, drying, characterized in that the raw material used is pumpkin pulp, cleared of seeds, which is cut into slices 3.0-3.5 mm thick, then blanched in a 2-3% solution of invert syrup at a pH of 5.0-6.0 for 3-6 minutes, sent to a combi steamer for additional heat treatment until half-ready for 5-7 minutes at a temperature of 120-130 °C and dried at a temperature of 60-65 °C to a mass fraction of moisture of 7-8%.

Description

The invention relates to the food industry and concerns a method for producing pumpkin snacks, and can be used in canning and vegetable drying plants and in public catering. A method for producing a food product from pumpkin is known, which involves cutting, blanching in an aqueous solution of table salt, sugar and ascorbic acid, followed by drying using convective and microwave methods (see patent RU 2300210, 2007). A disadvantage of the known method is the increased specific energy consumption. The closest in technical essence and the achieved effect is the method for producing beet snacks (see patent RU 2724673, 2019), which includes washing the raw material, peeling it and cutting it into slices. Table beet roots are used as the raw material, washing and peeling are carried out simultaneously in a washing and cleaning machine (Vega - Semi-automatic washing and cleaning machine, Oborud.info), inspected, cut into slices 2.5-3.0 mm thick, peeled and sliced table beets are boiled for 30-40 minutes in a 1-2% invert syrup solution at pH 5.0-6.0, dried at a temperature of 70-120 ° C to a mass fraction of moisture of 5.5-7%. The disadvantage is the increased specific energy consumption. Pumpkin is a food that has a positive effect on the human body, especially for those with kidney and heart disease, hypertension, and excess weight. It is also recommended for those with obesity due to its low calorie content and high fiber content. Pumpkin pulp has a diuretic effect, which helps normalize blood pressure, thanks to its high content of dietary fiber, which stimulates digestion and removes excess fluid from the body, as well as the macronutrients potassium and magnesium (MP 2.3.1.0253-21. Standards of physiological needs for energy and nutrients for various population groups of the Russian Federation. Moscow, 2021. 57 p.). The technical result is an improvement in the method for producing pumpkin snacks, an increase in the quality, nutritional and biological value of finished products due to the content of dietary fiber, minerals and vitamins, and an expansion of the product range. It is achieved by the fact that in a known method, which includes washing the raw material, peeling and cutting into slices, drying, the pumpkin pulp, cleared of seeds, is used as the raw material, which is cut into slices 3.0-3.5 mm thick, then blanched in a 2-3% solution of invert syrup at a pH of 5.0-6.0 for 3-6 minutes, sent to a combi steamer for additional heat treatment until half-ready for 5-7 minutes at a temperature of 120-130 ° C and dried at a temperature of 60-65 ° C to a mass fraction of moisture of 7-8%. The method is carried out as follows. The pumpkin is inspected, sorted, calibrated, washed, peeled, and seeded. The flesh is cut into 3.0-3.5 mm thick slices and blanched for 3-6 minutes in a 2-3% invert syrup solution at a pH of 5.0-6.0 to preserve the snack's color due to the flavonoids present. The pumpkin slices are then placed in a combi steamer for an additional heat treatment until semi-cooked for 5-7 minutes at 120-130°C and dried at 60-65°C to a moisture content of 7-8%, followed by cooling. The unique feature of drying pumpkin snacks is that high temperatures trigger a reaction between the pectins and sugars contained in the pumpkin, resulting in the product acquiring the following organoleptic characteristics: a red-orange to orange-yellow color; a pleasant sweet-tart flavor; and a moisture content of 7-8%. Additional heat treatment is necessary to semi-cook the product, given the pumpkin's high moisture content. Ready-made snacks in airtight packaging can be stored for 8 months. Examples of the method implementation Example 1 The pumpkin was sorted, inspected, calibrated, washed, peeled, and seeded. The flesh was cut into 3.0 mm thick slices and blanched for 3 minutes in a 2% invert syrup solution at pH 5.0. The blanched pumpkin slices were then placed in a combi steamer for an additional 5 minutes at 120°C until semi-cooked. They were then dried at 60°C using the "Convection" function to a moisture content of 7% and then cooled. The resulting product had an orange-yellow color, a pleasant sweet-sour taste, and an elastic consistency. Example 2 The pumpkin was sorted, inspected, calibrated, washed, peeled, and seeded. The flesh was cut into 3.5 mm thick slices and blanched for 6 minutes in a 3% invert syrup solution at a pH of 6.0. The blanched pumpkin slices were then placed in a combi steamer for an additional 7 minutes at 130°C until semi-done. They were then dried at 65°C using the "Convection" function to a moisture content of 8% and then cooled. The resulting product had a red-orange color, a pleasant sweet-sour taste, and an elastic consistency. Pumpkin snacks are rich in dietary fiber (pectin, hemicellulose, cellulose), minerals, macroelements (potassium, calcium, magnesium, phosphorus), microelements (iron, zinc, copper, manganese) and vitamins (A and group B) [Chemical composition of food products. R