RU2349231C2 - Method of manufacturing of compotes from drupaceous fruits - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: drupaceous fruits are prepared according to the well-known technology, packed with further heating in UHF-field during 10-60 seconds; the jars are filled with syrup under increased temperature, sealed and sterilised in acceleration mode.

EFFECT: reducing of thermal treatment irregularity and improvement of finished products quality.

1 tbl, 1 dwg

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for preserving compotes.

The sources used to search for this method showed that its prototype is method / 1 /, the essence of which is that prepared cans of the product after packaging, pouring syrup and seaming are subjected to heat sterilization in an autoclave according to the regime (for apricots ):

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks.

The aim of the proposed method is to reduce the duration of the heat treatment process, reduce the unevenness of heat treatment, improve the quality of the finished product and save heat energy.

This goal is achieved due to the fact that, according to the proposed method, cans with pre-packaged fruits are placed in a microwave chamber for 10-60 seconds before pouring syrup, after which syrup is poured, rolled up and autoclaved in a new mode.

An example implementation of the method:

Prepared fruits (apricots) are packaged in jars and placed for 20 s in a microwave chamber, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited with a magnetron. After microwave processing, syrup is poured into cans at a temperature of 90-95 ° C and rolled up. After exposure for 30 minutes (permissible exposure time to sterilization), the temperature of the product in the center of the can is 70 ° C (and according to the current technological instructions - 50 ° C). Thus, the initial temperature of the product in the bank before sterilization starts is 20 ° C higher than the canning method according to the current technological instructions.

In the production of compotes from stone fruits, the temperature of the poured syrup when pouring cherries, cherries and plums should be 60 ° C, and the remaining fruits 80-85 ° C.

Since the syrup is boiled at 100 ° C, and the temperature of the syrup when pouring is 60-85 ° C, thus there are inefficient losses of thermal energy for cooling the syrup from 100 ° C to 60 or 80 ° C.

In the center of the can, the temperature at 70 ° C during sterilization according to the regime of the current technological instruction reaches only 20 minutes after the start of the thermal sterilization process.

In addition, when sterilizing according to the regime of the current technological instruction, the temperature difference between the central and peripheral points of the product in the bank after 15 minutes from the moment of the start of sterilization is already 8-10 ° С, which further increases, reaching up to 12-14 ° С, and accordingly, the magnitudes of the sterilizing effects for these points are different.

When sterilizing by the proposed method, the heating of the product in an autoclave begins with a temperature almost equal in the center and on the periphery, equal to 70 °, and with further heating, the temperature difference between the center and the periphery is reached within 8-10 ° С.

The study of the heating curves and the actual lethality of this sterilization mode shown in the drawing shows that this mode provides industrial sterility of the finished product, and also reduces the unevenness of the heat treatment, which is confirmed by the value of the coefficient of extreme non-uniformity of heat treatment К _к.н. / 2 /, which is the ratio of actual mortality at the most and least warmed points of the can. So, for the thermal sterilization mode according to the current technological instructions, the coefficient of extreme non-uniformity of thermal sterilization is K _Ph.D. = 2.1, and for the thermal sterilization regime according to the proposed method of conservation To _Ph. = 1.5, which indicates a relative decrease in the unevenness of heat treatment.

Salient features of the proposed method are pre-heating the fruits in the microwave field for 10-60 seconds before pouring the syrup and sterilization in an autoclave according to the formula:

The proposed method reduces the duration of the process of heat sterilization of canned food, reduces the unevenness of the heat treatment of the product, improves the quality of the finished product and saves heat energy.

Physico-chemical quality indicators of compote of apricots during sterilization according to the regime of the current technological instructions and according to the proposed method are presented in the table.

Table
physical and chemical indicators No. p / p Indicators After storage, sterilized apricot compotes according to the current technological instruction by the proposed method one Solids,% 24.0 24.0 2 Acidity% 0.35 0.35 3 Non-Reducing Sugars,% 1.97 1.97 four Reducing Sugars,% 20.5 20.5 5 Vitamin C, per 100 g 3.8 4.1 6 Carotene, mg per 100 g 1,02 1,023 7 Tannins and dyes 0.21 0.23

Information sources

1. A collection of technological instructions for the production of canned food, t.2, - M .: Food industry, 1977.

2. Muradov MS, Research of parameters of continuous high-temperature rotational sterilization of canned food in a stream of hot air. Dis. Cand. tech. sciences. - Odessa, 1978.

Claims (1)

A method of preserving fruit compote from stone fruits, including fruit pre-preparation, packaging, pouring syrup, rolling and heat sterilization, characterized in that the cans with packaged fruits are subjected to microwave processing for 10-60 s before pouring, and sterilization is carried out according to the formula

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