RU2448561C2 - Method for preservation of quince and pear compote in jars sko 1-82-350 - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages packing fruits into jars. Prepared fruits are packed and treated in microwave field with a frequency equal to 2400±50 MHz during 0.8-1.0 minutes. Then the treated fruits are poured with syrup heated up to 80-85°C. The jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars and heated in 80°C hot water for 5 min with subsequent transfer into 100°C water for 13 minutes. Then the jars are cooled down with 90 - 40°C water during 15 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: invention allows to reduce thermal treatment duration and decrease treatment non-uniformity.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for preserving compotes. Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that prepared cans of the product after packaging, pouring syrup and seaming are subjected to heat sterilization in an autoclave according to the mode:

where 20 is the duration of the period of heating the water in the autoclave to 100 ° C, min; (15-20) - the duration of the period of own sterilization, min; 20 - the duration of the cooling period, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks;

- a relatively large consumption of thermal energy and water.

The aim of the proposed method is to reduce the duration of the heat treatment process, reduce the unevenness of heat treatment, improve the quality of the finished product and save heat energy and water.

This goal is achieved due to the fact that according to the proposed method, cans with pre-packaged fruits are placed in a microwave chamber for 0.8-1.0 minutes before pouring syrup, after which syrup is poured, the temperature of which is 80-85 ° C, rolled up, installed in a carrier that provides mechanical tightness of the cans (preventing the caps from breaking off during heat treatment), and is heated in water at a temperature of 80 ° C for 5 minutes, followed by sterilization with hot water at a temperature of 100 ° C for 13 minutes and cooling with water at a temperature oh from 90 to 40 ° C for 15 min, and during heat treatment jars is rotated with the bottom cover at a frequency of 0.1 s ^-1.

An example implementation of the method.

Prepared fruits (quinces, pears) are packaged in jars and placed in a microwave chamber for 0.8-1.0 min, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited with a magnetron. After microwave processing, syrups with a temperature of 80-85 ° C are poured into cans and rolled up. After holding for 30 minutes (permissible holding time before sterilization), the temperature of the product in the center of the can is 61-62 ° C (and according to the current technological instruction 48-50 ° C). Thus, the initial temperature of the product in the can before sterilization is 13-14 ° C higher than the canning method according to the current technological instructions. After seaming, the cans are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during 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 13 minutes. After this time, the cans are cooled by water with a temperature of 90 to 40 ° C for 15 minutes, while during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .

Salient features of the proposed method are: preheating fruits in banks in a microwave field with a frequency of 2400 ± 50 MHz for 0.8-1.0 minutes; two-stage heating of compote in water at temperatures of 80 and 100 ° C for 5, 13 min, respectively, followed by cooling with water at a temperature of 90 to 40 ° C for 15 min, while in the process of heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .

The total duration of the sterilization process according to the proposed method is 33 minutes, which is 22-27 minutes less than in 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. T.2, M., Food industry, 1977.

Claims (1)

A method of preserving quince and pear compote in cans SKO 1-82-350, characterized in that the prepared fruits after packaging are treated with a microwave field with a frequency of 2400 ± 50 MHz for 0.8-1.0 minutes, then the processed fruits are poured with syrup heated to a temperature of 80-85 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans and are heated in water at a temperature of 80 ° C for 5 minutes, followed by transfer to water at a temperature of 100 ° C for 13 minutes, then cooled with water at a temperature of 90 to 40 ° C echenie 15 min, and during heat treatment jars is rotated with the bottom cover at a frequency of 0.1 s ^-1.