RU2449610C2 - Tangerine compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary heating of fruits in jars with 80°C hot water. Then the water is replaced with 95°C syrup. Then one performs two-stage heating of tangerine compote in 80 and 100°C water for 8 and 50 minutes respectively. Then one performs cooling in an air flow at a rate of 5-6 m/s during 10 minutes with continuation of cooling in an air flow at a rate of 8-9 m/s with application of a 65-70°C water film on the jar surface during 12 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: invention allows to enhance quality of the ready products and reduce the process duration combined with simultaneous saving of thermal energy and water.

1 ex

Description

The invention relates to the canning industry and can be used in the production of compote from tangerines in banks 1-82-3000.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of tangerines" in an autoclave [1] according to the mode:

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

55 - 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 cans are filled with hot water at a temperature of 80 ° C for 2-3 minutes, then this water is replaced with syrup at a temperature of 95 ° 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 8 minutes, followed by transfer to water at a temperature of 100 ° C for 50 minutes, and then cooled in a stream of atmospheric air at a speed of 5-6 m / s for 10 min continued cooling in the stream of atmospheric air at its speed of 8-9 m / s and applying a water film with a temperature of 65-70 ° C for 12 minutes on the surface of the can, while during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0, 33 s ^-1 .

An example of the method

Before filling the syrup for 2-3 minutes, pour hot water at a temperature of 80 ° C into jars with laid fruits, then replace this water with syrup at a temperature of 95 ° C, roll the jars, install them in a carrier that provides mechanical tightness (preventing the caps from breaking during the heat treatment) and placed in a hot water bath with a temperature of 80 ° C for 8 min. After 8 minutes, the carrier with the cans is transferred to a water bath at a temperature of 100 ° C for 50 minutes. After this time, the banks are cooled in the stream of atmospheric air at its speed of 5-6 m / s for 10 minutes, with continued cooling in the stream of atmospheric air at its speed of 8-9 m / s and with the application of a water film at a temperature of 65- 70 ° C for 12 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 .

Pouring syrup at a temperature of 95 ° C can provide significant savings in thermal energy due to the fact that since the syrup is boiled at a temperature of 100 ° C and when canning according to the proposed method, the syrup is cooled to 95 ° C before pouring into cans, and not to 80 ° C, as provided in the technological instructions, and at the same time increase the initial temperature of the canned food before sterilization.

Step-by-step cooling of the cans, at the first stage slowly, in the air stream at a speed of 5-6 m / s, and with continued cooling at the second stage more intensively, in the air stream at a speed of 8-9 m / s and with the application of a water film on the surface of the can, acceleration of the cooling process, with a decrease in the lethal effect of temperature at product temperatures below 75-80 ° C, when the mortality rate is insignificant, as a whole provides an intensification of the cooling process with a simultaneous increase in the lethal effect.

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 80 ° C, which allows pouring syrup into a jar at a temperature of 95 ° C (according to current technological instructions, the temperature of the syrup when pouring 80-85 ° C) / 1 / two-stage heating of compote in water with temperatures of 80 ° C and 100 ° C for 8 and 50 min, respectively, followed by cooling in the stream of atmospheric air for 10 min at its speed of 5-6 m / s with continued cooling in the stream of atmospheric air ha at its speed of 8-9 m / s and with the application of a water film on the surface of the can with a temperature of 65-70 ° C for 12 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 .

The total duration of the sterilization process according to the proposed method is 80 minutes, which is 35 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. T.2. M., Food Industry, 1977.

Claims (1)

A method of preserving tangerine compote, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 80 ° C with subsequent replacement of water with syrup at a temperature of 95 ° 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 8 min, followed by transfer to water at a temperature of 100 ° C for 50 min, and then cooled in a stream of air at a speed of 5-6 m / s for 10 min with a continuation flow cooling a atmospheric air at its speed of 8-9 m / s and applying a water film at a temperature of 65-70 ° C for 12 minutes on the surface of the can, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .