RU2367281C1 - Pear and quince compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to canning industry namely to compotes sterilisation methods. Method provides for pear and quince compote putting into bearer and three-stage warming in water at 70, 85 and 100°C respectively for 5, 5 and 25-30 minutes. After that it is cooled down in air flow at 5-6 m/s speed during 15 minutes. The jars are turned upside down with frequency 0.133 c^-1.

EFFECT: method provides end products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy and water.

Description

The proposed method of the invention relates to the canning industry, and in particular to methods of sterilizing compote from pears and quinces in cans 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of pears and quinces" in an autoclave [1] according to the regime

where: 20 - the duration of the period of heating water to 100 ° C, min;

(25-30) - the length of the period of its own sterilization at 100 ° C, min;

20 - the duration of the cooling period, min;

100 - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- uneven heat treatment of the product;

- high consumption of thermal energy and water;

- the frequency of the technological cycle.

The aim of the proposed method is to save thermal energy, water, reducing the duration of the process and ensuring the continuity of the process of thermal sterilization.

This goal is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in a bath with water at a temperature of 70 ° C for 5 minutes, followed by transfer to a bath with water at a temperature of 85 ° C for 5 minutes and 100 ° C for 25-30 minutes, followed by cooling in a stream of atmospheric air at its speed of 5 ÷ 6 m / s for 15 minutes and during heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during the heat treatment), and placed in a hot water bath at 70 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a 85 ° C water bath for 5 minutes, followed by transfer to a 100 ° C water bath for 25-30 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 5-6 m / s for 15 minutes. In this case, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 70, 85 and 100 ° C, respectively, 5, 5 and 25-30 minutes, followed by cooling in the stream of atmospheric air at its speed of 5 ÷ 6 m / s for 15 minutes

The total duration of the sterilization process according to the proposed method is 50-55 minutes, which is 15 minutes less compared to the prototype.

This mode in comparison with the prototype provides savings in heat energy, water, the ability to ensure the continuity of the technological cycle and reduce the duration of the process.

Literature

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

Claims (1)

A method of sterilizing compote from pears and quinces, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and heated in water at a temperature of 70 ° C for 5 minutes, followed by transfer to water at a temperature of 85 ° C for 5 minutes and then into water at a temperature of 100 ° C for 25-30 minutes, after which it is cooled in a stream of air at its speed of 5-6 m / s for 15 minutes, while during the heat treatment the banks rotate from the bottom to the lid with a frequency 0.133 s ^-1 .