RU2353214C1 - Pear and quince compote conservation method - Google Patents

Abstract

FIELD: food products; technology.

SUBSTANCE: according to the proposed preservation method the fruits are pre-processed and packed in jars; the jars are filled with hot water for 3-4 minutes of temperature 80-85°C. After that the water is substituted with syrup heated to 95-97°C. Then the jars are seamed and sterilised in digester.

EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity.

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 containers CKO 1-82-1000):

,

,

where 25 is the duration of heating the water in the autoclave to 100 ° C, min;

35 ÷ 45 - the duration of their own sterilization, min;

20 - cooling time, min.

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, and thereby 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, the fruits after preliminary preparation are packaged in jars and filled with water at a temperature of 80-85 ° C for 3-4 minutes, followed by replacing the water with syrup at a temperature of 95-97 ° C and sterilization in an autoclave according to the new regime .

An example implementation of the method:

Fruits prepared in accordance with the technological instructions for the production of compote from pear (quince) inclusively prior to the packaging process are packaged in jars. Further, according to the current technological instructions, the fruits are packaged in cans, filled with syrup at a temperature of 80-85 ° C, rolled up, and the cans are sent for sterilization.

We suggest packaged fruits in jars for 3-4 minutes to fill with water at a temperature of 80-85 ° C, followed by draining the water and filling the cans with syrup at a temperature of 95-97 ° C, then the cans are rolled up and sent for sterilization.

After exposure for 30 minutes (the permissible exposure time of the rolled cans before sterilization), the temperature in the center of the can was 58 ° C, and when canned according to the method of the current technological instruction, the temperature of the product in the center of the can is 43 ° C.

Thus, the initial temperature of the product according to the proposed method before sterilization is 58 ° C, i.e. 15 ° C more than the canning method according to the current technological instructions.

In the center of the can, the temperature at 58 ° C during sterilization according to the regime of the current technological instruction reaches only 12 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 10 minutes from the moment of sterilization starts is already 7-8 ° С, which further increases further, reaching up to 12-14 ° С, and accordingly, the magnitudes of the sterilizing effects for these points are different.

When sterilizing according to the proposed method, heating of the product in an autoclave begins with a temperature almost equal in the center and periphery, equal to 58 °, and with further heating, the temperature difference between the center and the periphery is reached up to 8 ÷ 10 ° С.

Salient features of the proposed method are pre-heating the fruits in jars with hot water at a temperature of 80-85 ° C for 3-4 minutes, followed by replacing the water with syrup at a temperature of 95-97 ° C and sterilizing canned food in an autoclave according to the new regime.

Sterilization of compote from pears (quince) during canning by the proposed method is carried out according to the regime:

,

,

where 15 is the duration of heating the water in the autoclave to 100 ° C,

min;

30-40 - the duration of their own sterilization, min;

25 - cooling time, min.

The mode provides industrial sterility of compotes, for which the mortality rate is 150 ÷ 200 conv.min [2] The proposed method reduces the duration of the process of thermal sterilization of canned food, provides savings in thermal energy due to the fact that syrup with a temperature of 95 ÷ 97 ° С is poured into the cans, reduces uneven heat treatment of the product and thereby improves the quality of the finished product.

Literature

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

2. L. Flaumenbaum. Basics of food preservation. M .: Light and food. prom 1982.

Claims (1)

A method of preserving compote from pears and quinces, characterized in that the fruits, after preliminary preparation and packaging in jars, are filled with water at a temperature of 80-85 ° C for 3-4 minutes, after which the water is replaced with syrup at a temperature of 95-97 ° C, then the banks roll up and autoclave according to the mode

.