RU2013115975A - METHOD FOR STERILIZING CHERRY COMPOTE - Google Patents

METHOD FOR STERILIZING CHERRY COMPOTE Download PDF

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Publication number
RU2013115975A
RU2013115975A RU2013115975/13A RU2013115975A RU2013115975A RU 2013115975 A RU2013115975 A RU 2013115975A RU 2013115975/13 A RU2013115975/13 A RU 2013115975/13A RU 2013115975 A RU2013115975 A RU 2013115975A RU 2013115975 A RU2013115975 A RU 2013115975A
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RU
Russia
Prior art keywords
minutes
temperature
compote
speed
stream
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Application number
RU2013115975/13A
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Russian (ru)
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RU2585356C2 (en
Inventor
Магомед Эминович Ахмедов
Амият Фейзудиновна Демирова
Милена Магомедовна Ахмедова
Original Assignee
Магомед Эминович Ахмедов
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Application filed by Магомед Эминович Ахмедов filed Critical Магомед Эминович Ахмедов
Priority to RU2013115975/13A priority Critical patent/RU2585356C2/en
Publication of RU2013115975A publication Critical patent/RU2013115975A/en
Application granted granted Critical
Publication of RU2585356C2 publication Critical patent/RU2585356C2/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Способ стерилизации компота из черешни, включающий установку банок в носитель, обеспечивающий герметичность и процессы нагрева, выдержки и охлаждения, отличающийся тем, что нагрев компота осуществляют в потоке воздуха температурой 120°C и скоростью 1,5-2 м/с в течение 25 мин, с последующей выдержкой при температуре 105°C в течение 10 мин и охлаждением в потоке воздуха температурой 20-25°C и скоростью 7-8 м/с в течение 12 мин и при этом банку в каждом процессе тепловой обработки подвергают прерывистому 2-3 мин вращению с донышка на крышку частотой 0,1 сс интервалом 2-3 мин.A method of sterilizing compote from cherries, including installing cans in a carrier, ensuring tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 120 ° C and a speed of 1.5-2 m / s for 25 minutes , followed by exposure at a temperature of 105 ° C for 10 minutes and cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, while the jar is subjected to intermittent 2-3 in each heat treatment process min rotation from bottom to cover with a frequency of 0.1 ss in ervalom 2-3 minutes.

Claims (1)

Способ стерилизации компота из черешни, включающий установку банок в носитель, обеспечивающий герметичность и процессы нагрева, выдержки и охлаждения, отличающийся тем, что нагрев компота осуществляют в потоке воздуха температурой 120°C и скоростью 1,5-2 м/с в течение 25 мин, с последующей выдержкой при температуре 105°C в течение 10 мин и охлаждением в потоке воздуха температурой 20-25°C и скоростью 7-8 м/с в течение 12 мин и при этом банку в каждом процессе тепловой обработки подвергают прерывистому 2-3 мин вращению с донышка на крышку частотой 0,1 с-1 с интервалом 2-3 мин. A method of sterilizing compote from cherries, including the installation of cans in a carrier, ensuring tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 120 ° C and a speed of 1.5-2 m / s for 25 minutes , followed by exposure at a temperature of 105 ° C for 10 min and cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 min and the jar is subjected to intermittent 2-3 in each heat treatment process min rotation with the bottom cover on a frequency of 0.1 s -1 ntervalom 2-3 minutes.
RU2013115975/13A 2013-04-09 2013-04-09 Sweet cherry compote sterilisation method RU2585356C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2013115975/13A RU2585356C2 (en) 2013-04-09 2013-04-09 Sweet cherry compote sterilisation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2013115975/13A RU2585356C2 (en) 2013-04-09 2013-04-09 Sweet cherry compote sterilisation method

Publications (2)

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RU2013115975A true RU2013115975A (en) 2014-10-20
RU2585356C2 RU2585356C2 (en) 2016-05-27

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2013115975/13A RU2585356C2 (en) 2013-04-09 2013-04-09 Sweet cherry compote sterilisation method

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Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2387347C1 (en) * 2008-12-22 2010-04-27 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Preservation method of sweet cherry compote
RU2450561C2 (en) * 2010-03-25 2012-05-20 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) Sweet cherry compote sterilisation method

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RU2585356C2 (en) 2016-05-27

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