RU2370165C1 - Method of canning quince and pear compote in mason jars cko 1-82-1000 - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to canning industry. After packing the prepared fruits are treated in the microwave field with the frequency of 2400±50 MHz for 2.0-2.5 minutes. Then treated fruits are poured over with syrup heated up to the temperature of 97-98°C, hermetic sealing and sterilisation in a pressure steriliser according to the new sterilisation mode implying two-step cooling follow.

EFFECT: invention allows for the reduced heat treatment time, decrease of the heat treatment nonuniformity and improvement of the end product quality along with simultaneous saving of heat energy and water.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of preserving compote from pears and quinces in cans SKO 1-82-1000.

Sources that were searched by this method showed that its prototype is the 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 mode:

The main disadvantages of this method are:

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

- uneven heat treatment of the product in banks;

- a relatively large consumption of thermal energy and water.

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 and water.

This goal is achieved due to the fact that according to the proposed method, cans with pre-packaged fruits before pouring syrup for 2-2.5 minutes are placed in a microwave chamber with a frequency of 2400 ± 50 MHz, after which syrup with a temperature of 97-98 ° C is poured, rolled up and sent for sterilization according to the new regime in an autoclave, providing for two-stage cooling.

An example of the method

Prepared fruits (quince and pears) are packaged in jars and placed for 2-2.5 minutes 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 97-98 ° C and rolled up. After exposure for 30 minutes (the permissible exposure time to sterilization), the temperature of the product in the center of the can is 73-75 ° C (and according to the current technological instructions - 50 ° C). Thus, the initial temperature of the product in the bank before sterilization is 23-25 ° C higher compared to the canning method according to the current technological instructions.

In the production of compotes from quince and pears, the temperature of the poured syrup during pouring should be 80-85 ° С.

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

In the center of the can, the temperature reaches 73-75 ° С during sterilization according to the regime of the current technological instruction only 25 minutes after the start of the thermal sterilization process.

When sterilizing according to the proposed method, the heating of the product in an autoclave begins with a temperature almost equal in the center and periphery, equal to 73-75 ° C, and with further heating, the temperature difference between the center and the periphery is somewhat lower than during sterilization according to the regime of the current technological instruction.

An increase in the initial temperature of the product in the cans before sterilization allows, firstly, to increase the initial temperature of the water in the autoclave before loading the cans for sterilization by up to 25 ° C compared with the initial temperature of the water in the autoclave during sterilization according to the regime of the current technological instruction and, secondly, it allows cooling the canned food to a final temperature in two stages, without causing the caps to come off from the cans, since the pressure arising in the cans during sterilization by the proposed method due to the high product temperature during sealing is slightly lower than during sterilization according to the regime of the current technological instruction.

In connection with the aforementioned, we propose to cool canned food during sterilization according to the proposed method in two stages: in the first autoclave, where the process is heated to the sterilization temperature and held, cool the canned food to the water temperature in the autoclave, equal to - 60 ° С, i.e. 20 ° C more than the regime of the current technological instructions, followed by continued cooling in another autoclave or container without backpressure and a water temperature of 45 ° C.

This cooling method allows, firstly, to significantly save thermal energy for heating the water in the autoclave before loading the next batch of canned food into this autoclave, since in this case the water will be heated during sterilization of the next batch of canned food in the autoclave not from 40 ° С, as adopted by the regime of the current technological instructions, and from 60 ° C, and in addition, there is a saving of cooling water.

The sterilization mode of canned food in an autoclave according to the proposed method can be expressed as follows:

с последующим продолжением охлаждения в другом автоклаве или емкости по режиму

followed by continued cooling in another autoclave or tank according to the mode

where 15 is the duration of heating the water in the autoclave from 90 to 100 ° C, min;

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

20 - the duration of the period of cooling water in an autoclave from 100 to 60 ° C, min;

5 - the duration of cooling in a second autoclave or container at 45-40 ° C min;

90 - the initial temperature of the water in the autoclave before loading canned food, ° C;

100 - sterilization temperature, ° C;

60 - final water temperature in the first autoclave, ° C;

45-40 - water temperature in the second autoclave or container;

118 - back pressure in the first autoclave, kPa.

Significant distinguishing features of the proposed method are pre-heating of fruits in banks in a microwave field with a frequency of 2400 ± 50 MHz for 2.0-2.5 minutes, followed by pouring with syrup at a temperature of 97-98 ° C, sealing and sterilization according to the new regime with a two-stage autoclave cooling.

The mode provides a reduction in the duration of the process of thermal sterilization, improving the quality of finished products and saving heat energy and cooling water.

Literature

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

Claims (1)

A method of preserving compote from pears and quinces in cans SKO 1-82-1000, characterized in that the prepared fruits are processed after packaging with a microwave field with a frequency of 2400 ± 50 MHz for 2.0-2.5 minutes, then the processed fruits are poured with syrup heated to a temperature of 97-98 ° C, sealed and sterilized in an autoclave according to the regime

followed by continued cooling in another autoclave or tank according to the mode