RU2387285C1 - Conservation method of cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food-canning industry. Method involves preheating fruit in jars with 60°C hot water. Then the water is replaced with 85°C hot syrup. Cherry compote undergoes two-stage heating in 80°C hot water for 5 min and in 100°C hot water for 12-15 min. Then the jars are cooled down in the air flow for 20 minutes at speed 3-4 m/sec. During heat treatment, a jar is turned upside down and rotated with frequency of 0.1 s^-1.

EFFECT: invention enables to improve quality of the finished products and shorten process duration with simultaneous saving of thermal energy and water.

1 ex

Description

The proposed method of the invention relates to the canning industry and can be used in the production of stewed cherries in cans 11-68-350.

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

where 20 is the duration of the period of heating water to 1000 ° C, min;

(12-15) - the length of the period of its own sterilization at 1000 ° C, min;

20 - the duration of the cooling period, min;

100 - sterilization temperature, ° C;

98 - 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 fruits packaged in cans for 2-3 minutes are poured with hot water at a temperature of 60 ° C, then this water is replaced with syrup at a temperature of 85 ° C, rolled up, installed in a special carrier that provides mechanical tightness of the cans (preventing breakdown lids during heat treatment) and is heated in water at a temperature of 80 ° C for 5 minutes, followed by transfer to water at a temperature of 100 ° C for 12-15 minutes, after which it is cooled in a stream of atmospheric air at a speed of 3-4 m / s for 20 min, in the process of heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .

An example implementation of the method.

Before pouring syrup for 2-3 minutes, pour hot water at a temperature of 60 ° C into jars with laid fruits, then replace this water with syrup at a temperature of 85 ° C , roll the jars, install them in a carrier that provides mechanical tightness (preventing caps from breaking during the heat treatment), and placed in a hot water bath at 80 ° C for 5 minutes. After 5 minutes, the carrier with the jars is transferred to a water bath at a temperature of 100 ° C for 12-15 minutes. After this time, the banks are cooled in a stream of atmospheric air at its speed of 3-4 m / s for 20 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

The salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 60 ° C, which allows pouring syrup into a jar at a temperature of 85 ° C (according to current technological instructions, the temperature of the syrup when pouring 60 ° C) / 1 /, two-stage compote is heated in water at temperatures of 80 ° C and 100 ° C for 5 and 12-15 minutes, respectively, followed by cooling in a stream of atmospheric air for 20 minutes at a speed of 3-4 m / s.

Pouring syrup at a temperature of 85 ° C can provide significant savings in thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned according to the proposed method, the syrup is cooled to 85 ° C before pouring into cans, and not to 60 ° C, as provided in the technology manual.

The total duration of the sterilization process according to the proposed method is 37-40 minutes, which is 15 minutes less compared to the prototype.

This mode provides a reduction in the duration of the process and thereby improving the quality of the finished product, saving heat energy and water, as well as the continuity of the process.

Information sources

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

Claims (1)

A method of preserving cherry compote, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C with replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans, and subjected to heating in water at a temperature of 80 ° C for 5 minutes, followed by transfer to water at a temperature of 100 ° C for 12-15 minutes, and then cooled in a stream of air at a speed of 3-4 m / s for 20 minutes , while in the process of heat treatment cans rotate They flutter from the bottom to the cover with a frequency of 0.1 s ^-1 .