RU2388337C1 - Conservation method of cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food 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 90°C hot water for 15 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 finished products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy.

1 ex

Description

The proposed method for the invention relates to the canning industry, and can be used in the production of stewed cherries in cans 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 cherry" in an autoclave [1] according to the mode

where: 10 - the duration of the period of heating water to 90 ° C, min;

20 - the length of the period of its own sterilization at 90 ° C, min;

20 - the duration of the cooling period, min;

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 objectives of the proposed method are to save thermal energy, water, reducing the duration of the process and ensuring the continuity of the process of thermal sterilization.

The goals are 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 5 minutes, followed by transfer to water at a temperature of 90 ° C for 15 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 the caps from breaking during the heat processing), and placed in a bath with hot water at a temperature of 80 ° C for 5 minutes After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 90 ° C for 15 minutes. After this time, the banks are cooled in the stream of atmospheric air at a 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 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 90 ° C for 5 and 15 minutes, respectively, followed by cooling in atmospheric air for 20 minutes at a speed of 7-8 m / s.

Pouring syrup at a temperature of 85 ° C allows you to significantly save 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 40 minutes, which is 10 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 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 with a temperature of 80 ° C for 5 min, followed by transfer to water at a temperature of 90 ° C for 15 min, and then cooled in a stream of air at its speed of 7-8 m / s for 20 min, while during the heat treatment of the cans I rotate with the bottom lid at a frequency of 0.166 s ^-1.