RU2387288C1 - Pear and quince compote conservation method - 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. Pear and quince compote undergoes two-stage heating in 80°C hot water for 10 min and in 100°C hot water for 30-40 min. Jars are cooled down in the air flow for 20 minutes at speed 7-8 m/sec. During heat treatment, a jar is turned upside down and rotated with frequency of 0.166 s^-1.

EFFECT: invention enables to reduce treatment duration and save thermal energy and water and ensure continuous thermal sterilisation at the same time.

1 ex

Description

The invention relates to the canning industry and can be used in the production of compote from pears and quinces in cans SKO 1-82-1000.

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 25 is the duration of the period of heating water to 100 ° C, min;

(35-45) - the length of the period of its own sterilization at 100 ° C, min;

25 - 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 fruits packaged in jars 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 jars (preventing breakdown lids during heat treatment), and is heated in water at a temperature of 80 ° C for 10 minutes, followed by transfer to water at a temperature of 100 ° C for 30-40 minutes, after which it is cooled in a stream of atmospheric air at a speed of 7 ÷ 8 m / s for 20 mi n, while in the process of heat treatment, the banks are rotated from the bottom to the lid with a frequency of 0.166 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 10 minutes. After 10 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 100 ° C for 30-40 minutes. Further, after this time, the banks are cooled in a stream of atmospheric air at its speed of 7-8 m / s for 20 minutes. In this case, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.166 s ^-1 .

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 to increase the initial temperature of the product before sealing by almost 15-16 ° C; two-stage heating of compote in water with temperatures of 80 ° C and 100 ° C for 10 and 30-40 minutes, respectively, followed by cooling in atmospheric air for 20 minutes at a speed of 7 ÷ 8 m / s.

The total duration of the sterilization process according to the proposed method is 60-70 minutes, which is 25 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.

Literature

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

Claims (1)

A method of preserving compote from pears and quinces, characterized in that after filling the jars with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C, followed by 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 10 minutes, followed by transfer to water at a temperature of 100 ° C for 30-40 minutes, and then cooled in a stream of atmospheric air at a speed of 7-8 m / s within 20 minutes, while in the process e cooking jars is rotated with the bottom cover at a frequency of 0.166 s ^-1.