RU2387289C1 - 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 15 min and in 100°C hot water for 40 min. Jars are cooled down in the air flow for 30 minutes at speed 7-8 m/sec. During heat treatment, a jar is turned upside down and rotated with frequency of 0.33 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 for inventions relates to the canning industry and can be used in the production of compote from pears and quinces in cans SKO 1-82-3000.

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

50 - the length of the period of its own sterilization at 100 ° C, min;

30 - 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 cans (preventing breakdown lids during heat treatment) and is heated in water at a temperature of 80 ° C for 15 minutes, followed by transfer to water at 100 ° C for 40 minutes, and then cooled in a stream of atmospheric air at a speed of 7 ÷ 8 m / s for 30 mi n, while in the process of heat treatment the banks are rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .

An example 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 the caps from breaking during the heat processing) and placed in a bath with hot water at a temperature of 80 ° C for 15 minutes After 15 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 100 ° C for 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 30 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 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 14-16 ° C; two-stage heating of compote in water at temperatures of 80 ° C and 100 ° C, respectively, 15 and 40 min, followed by cooling in the stream of atmospheric air for 30 min at its speed of 7 ÷ 8 m / s.

The total duration of the sterilization process according to the proposed method is 85 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. 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, 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 15 minutes, followed by transfer to water at a temperature of 100 ° C for 40 minutes, and then cooled in a stream of atmospheric air at a speed of 7-8 m / s for 30 min, while in the process heat treatment cans are rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .