RU2387345C1 - Pear and quince compote conservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves packaging pears and quinces into jars. Packaged fruit are poured over with 60°C hot water for 2-3 min, which is then replaced with 85°C hot syrup. The jars are sealed, put on the carrier ensuring mechanical airtightness of the jars and they are heated in 80°C hot water for 10 min followed by taking them over into 100°C hot water for 25-30 min, then they are cooled in air flow blowing at 5-6 m/sec for 15 min. During heat treatment, jars are turned upside down at a frequency of 0.133 s^-1.

EFFECT: invention enables to reduce sterilisation duration and enhance treatment uniformity.

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 1-82-500.

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

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

20 - 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 min, followed by transfer to water at a temperature of 100 ° C for 25-30 min, and then cooled in a stream of atmospheric air at a speed of 5 ÷ 6 m / s for 15 mi , While during the heat treatment with the bottom cans rotate on the lid at a frequency of 0.133 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 with a temperature of 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 25-30 minutes. Further, after this time, the banks are cooled in a stream of atmospheric air at its speed of 5-6 m / s for 15 minutes. In this case, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.133 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 compote heating in water at temperatures of 80 ° C and 100 ° C, respectively, 10 and 25-30 minutes, followed by cooling in a stream of atmospheric air for 15 minutes at a speed of 5 ÷ 6 m / s.

The total duration of the sterilization process according to the proposed method is 50-55 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 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 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 25-30 minutes, after which it is cooled in a stream of air at a speed of 5-6 m / s for 15 min, while in the process of heat work cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .