RU2449622C2 - Tkemali, cherry plums, mirabelle and cornel 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 60°C hot water. Then the water is replaced with 85°C syrup. Then one performs two-stage heating of tkemali, cherry plum, mirabelle compote in 80 and 100°C water for 8 and 10-15 minutes respectively. Then one performs cooling in an atmospheric air flow at a rate of 5-6 m/s during 8 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 8 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.166 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 proposed method of the invention relates to the canning industry and it can be used for preserving stewed fruit from tkemali, cherry plum, mirabelle and dogwood in cans 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned food "Compote from tkemali, cherry plum, mirabelle and dogwood" in an autoclave [1] according to the mode

where 25 is the duration of the period of heating water to 100 ° C, min;

(5-10) - the length of the period of its own sterilization at 100 ° C, min;

25 - 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 jars (preventing breakdown lids during heat treatment) and is heated in water at a temperature of 80 ° C for 8 min, followed by transfer to water at a temperature of 100 ° C for 10-15 min, and then cooled in a stream of atmospheric air at a speed of 5-6 m / s for 8 min with continued cooling in the stream of atmospheric air at its speed of 7-8 m / s with the application of a water film with a temperature of 65-70 ° C for 8 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 0.166 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 caps from breaking during the heat treatment), and placed in a hot water bath at 80 ° C for 8 minutes. After 8 minutes, the carrier with the jars is transferred to a water bath at a temperature of 100 ° C for 10-15 minutes. After this time, the banks are cooled in the stream of atmospheric air at its speed of 5-6 m / s for 8 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 8 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 .

Pouring syrup at a temperature of 85 ° C can provide significant savings in 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 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 7-8 m / s and with the application of a water film on the surface of the can to accelerate 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.

The 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 100 ° C, respectively, for 8 and 10-15 minutes, followed by cooling in the stream of atmospheric air at its speed of 5-6 m / s for 8 minutes with continued cooling in the stream of atmospheric air and when its speed of 7-8 m / s with applying to the surface a water film banks temperature 65-70 ° C for 8 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 .

The total duration of the sterilization process according to the proposed method is 32-37 minutes, which is 23 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. Collection of technological instructions for the production of canned food, T.2, M., Food industry. 1977.

Claims (1)

A method of preserving stewed fruit from tkemali, cherry plum, mirabelle and dogwood, characterized in that after filling in the cans, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up, set in a carrier that provides mechanical tightness of the cans 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 10-15 minutes, after which it is cooled in a stream of atmospheric air at a speed of 5-6 m / s for 8 mi n 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 ° C on the surface of the can for 8 minutes, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .