RU2449618C2 - Plum compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. After packaging into jars the fruits are poured with 60°C hot water for 2-3 min which is then replaced with 85°C hot syrup. Then 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 90°C water for 8 minutes and into 100°C water for 30 minutes. Then one performs the jars cooling in an air flow at a rate of 5-6 m/s during 10 minutes with continuation of cooling in an atmospheric air flow at a rate of 7-8 m/s with application of a 65-70°C water film on the jar surface during 15 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.33 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 can be used for canning stewed plums in cans 1-82-3000.

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

,

,

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

35 - the duration of the period of sterilization itself 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 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 min, followed by transfer to water at a temperature of 90 ° C for 8 min and 100 C for 30 min, and then cooled in a stream of atmospheric air speeds of 5-6 m / s for 10 minutes with continued cooling in the stream of atmospheric air at a speed of 7-8 m / s with the application of a water film at a temperature of 65-70 ° C on the surface of the can for 15 minutes, while during the heat treatment, the cans are rotated from the bottom to the lid with frequency 0.33 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 jars is transferred sequentially into a bath of water at a temperature of 90 ° C for 8 minutes and 100 ° C for 30 minutes. After this time, the cans 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 7-8 m / s with the application of a water film at a temperature of 65-70 on the surface of the can ° C for 15 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 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 technological instructions, and at the same time increase the initial temperature of the canned food before sterilization.

Step-by-step cooling of cans, at the first stage slow, in the air stream at a speed of 5-6 m / s and with continued cooling at the second stage more intense, in the air stream at a speed of 7-8 m / s and with the application of a water film on the surface of the can, to accelerate the cooling process, while reducing the lethal effect of temperature at product temperatures below 75-80 ° C, when the lethality coefficient is insignificant, as a whole provides an intensification of the cooling process with a simultaneous increase in the lethal effect.

Significant distinguishing 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], three-stage compote is heated in water at temperatures of 80 ° C, 90 ° C and 100 ° C for 5, 8 and 30 minutes, respectively, followed by cooling in the stream of atmospheric air for 10 minutes at a speed of 5-6 m / s with continued cooling in the stream of atmospheric about air at its speed of 7-8 m / s with the application of a water film on the surface of the cans with a temperature of 65-70 ° C for 15 minutes

The total duration of the sterilization process according to the proposed method is 68 minutes, which is 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 compote from plums, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C with subsequent replacement of 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 at a temperature of 80 ° C for 5 minutes, followed by transfer to water at a temperature of 90 ° C for 8 minutes and 100 ° C for 30 minutes, after which it is cooled in a stream of air at a speed of 5-6 m / s for 10 min with continued cooling in the flow of atmospheric air at its speed of 7-8 m / s with the application of a water film at a temperature of 65-70 ° C on the surface of the can for 15 minutes, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .