RU2449613C2 - Cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. After sealing jars are put into the carrier ensuring mechanical air-tightness of the jars and heated in 70°C hot water for 3 minutes. Then one transfers the jars into 85°C water for 3 minutes and into 100°C water for 10-20 minutes, cools them by way of stage spraying with 90°C water during 3 minutes, with 70°C water during 3 minutes, with 50°C water during 3 minutes and 30°C water during 3 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: method ensures the ready products quality enhancement due to reduction of the quantity of the boiled fruits in the ready product, more complete preservation of biologically active substances contained in the initial raw material, the process duration reduction by 12 minutes and heat energy saving.

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Description

The proposed method for inventions relates to the canning industry and can be used for sterilization of cherry compote in cans SKO 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method for sterilizing cherry compote [1], according to which the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are heated in water at a temperature equal to 70 ° C, for 5 min, followed by transfer to water at a temperature of 85 ° C for 5 min and then to water at a temperature of 100 ° C for 10-20 min, after which it is cooled in a stream of air at a speed of 4-5 m / s for 20 min and in the course of t In heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

The disadvantages of this method are:

- long duration of the process;

- high consumption of thermal energy.

The aim of the proposed method is to save thermal energy, reducing the duration of the process and thereby improving the quality of the finished product.

This goal is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in a bath with water at a temperature of 70 ° C for 3 minutes, followed by transfer to a bath with water at a temperature of 85 ° C for 3 min and 100 ° C for 10-20 min, followed by cooling with irrigation with water at a temperature of 90 ° C for 3 min, then with water at a temperature of 70 ° C for 3 min, 50 ° C for 3 min and 30 ° C for 3 minutes, while during the heat treatment of the can They scoop from the bottom to the cover with a frequency of 0.133 s ^-1 .

An example implementation of the method.

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing the caps from breaking during the heat treatment) and placed in a hot water bath at 70 ° C for 3 minutes. After 3 minutes, the carrier with the cans is transferred to a 85 ° C water bath for 3 minutes, followed by transfer to a 100 ° C water bath for 10-20 minutes. After this time, the banks are cooled by step irrigation with water at temperatures of 90 ° C for 3 minutes, 70 ° C for 3 minutes, 50 ° C for 3 minutes and 30 ° C for 3 minutes, while during the heat treatment the banks are rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 70, 85 and 100 ° C, respectively, 3, 3 and 10-20 min, followed by cooling by step irrigation with water at 90 ° C for 3 min, 70 ° C for 3 min, 50 ° C for 3 min and 30 ° C for 3 min, while in the process of heat treatment the banks are rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .

The total duration of the sterilization process according to the proposed method is 28-33 minutes, which is 12 minutes less compared to the prototype.

This mode provides a reduction in the duration of the process and thereby improving the quality of finished products, saving heat energy.

Literature

1. A method of sterilizing compote from cherries. RF patent No. 2367278 / Akhmedov M.E., Ismailov T.A., Bull. No. 26 dated 09/20/2009.

Claims (1)

A method of sterilizing cherry compote, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and heated in water at a temperature of 70 ° C for 3 minutes, followed by transfer to water at a temperature of 85 ° C for 3 minutes and further into the water at a temperature of 100 ° C for 10-20 minutes, after which it is cooled by stepwise irrigation with water at temperatures of 90 ° C for 3 min, 70 ° C for 3 min, 50 ° C for 3 min and 30 ° C for 3 min, while in the process of heat treatment the cans are rotated from the bottom to the lid with cha totoy 0,133 s ^-1.