RU2371042C1 - Preserving method of stewed quince and pears in cans sko 1-82-1000 - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: compote preservation method includes preparation of fruits, packing with following warming up in microwave field during 3.0-3.5 minutes. Jars are filled with syrup at 96-97°C, repeatedly processed in microwave field, sealed and sterilised in autoclave under an innovative formula providing two-staged cooling.

EFFECT: invention allows to reduce process time of preserves heat sterilisation and irregularity of product thermal treatment, increase quality of end product, save thermal energy.

Description

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

Sources used to search for this method showed that its analogue 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 following regime:

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, 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 fruits packaged in them are placed in a microwave chamber with a frequency of 2400 ± 50 MHz before pouring syrup for 3-3.5 minutes, after which the syrup is poured at a temperature of 96-97 ° C , re-placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 3 ÷ 3.5 minutes and heated the contents of the cans to 90-92 ° C, followed by sealing and sterilization in an autoclave according to the new regime providing for two-stage cooling.

An example of the method

Prepared fruits (quince, pears) are packed in jars and placed in a microwave chamber for 3.5 minutes, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited by a magnetron. After microwave processing, sugar syrup with a temperature of 97 ° C is poured into cans. Next, the banks are re-placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 3 minutes and the contents of the cans are heated to 90 ° C. Subsequently, the cans are rolled up and sent for sterilization in an autoclave for sterilization according to the new regime providing for two-stage cooling.

In the production of apple compotes, the temperature of the poured syrup during pouring should be 80-85 ° C.

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

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 90-92 ° C, and with further heating, the temperature difference between the center and the periphery is slightly 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 40 ° 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 is due to the high product temperature in the encapsulation is somewhat lower than the sterilization of the current mode the process 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, to 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 45-40 ° 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:

Where

5 - the duration of heating the water in the autoclave from 95 to 100 ° C, min;

(15-20) - the length of the period of its own sterilization at 100 ° C water, min;

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

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

95 - 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, ° C;

118 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are pre-heating the fruits in banks in a microwave field with a frequency of 2400 ± 50 MHz for 3.0-3.5 minutes, followed by pouring with syrup at a temperature of 96-97 ° C, re-placement in a microwave chamber with a frequency 2400 ± 50 MHz for 3.0-3.5 min with subsequent sealing and sterilization in an autoclave according to the new regime, with two-stage 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. Collection of technological instructions for the production of canned food, t.2. - M.: Food Industry, 1977.

Claims (1)

A method of preserving quince and pear compote in cans SKO 1-82-1000, characterized in that the prepared fruits are processed after microwave processing with a microwave field with a frequency of 2400 ± 50 MHz for 3.0-3.5 minutes, then the processed fruits are poured with heated syrup to a temperature of 96-97 ° C, re-treated with a microwave field with a frequency of 2400 ± 50 MHz for 3.0-3.5 minutes, sealed and sterilized in an autoclave according to the regime

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

.