RU2450535C1 - Method for production of sweet cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to canning industry and can be used for manufacturing compotes. Sweet cherries are preliminarily prepared, packed in jars and poured with 60°C water for 2-3 minutes. The fruits are repeatedly poured with 85°C water for 2-3 minutes, then the jars are poured with 98°C syrup. The jars are sealed, put into the carrier and undergo showering with 85-90°C water during 3 minutes and heating with 100°C water during 15-20 minutes. The compote is cooled in 80, 60 and 40°C water during 5, 5 and 10 minutes respectively without counterpressure.

EFFECT: method allows to reduce quantity of boiled, cracked and peeled fruits, enhance food value and increase content of fruit biologically active components by 30-40%.

Description

The present invention relates to the canning industry, and it can be used in the production of compote from cherries in banks 1-58-200.

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

where 20 is the duration of the period of heating water to 100 ° C, min;

(12-18) - the length of the period of its own sterilization at 100 ° C, min;

20 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- a large consumption of thermal energy, due to the fact that for each batch of canned food after thermal sterilization, the water in the autoclave is cooled to 40 ° C, then for a new batch it is again heated to 100 ° C;

- a large consumption of water for cooling canned food, since each time it is necessary to cool not only canned food, but also water in an autoclave;

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption.

The aim of the proposed method is to save thermal energy, electricity, water and reduce the duration of the process.

This goal is achieved due to the fact that the fruits packaged in cans are filled with water at a temperature of 60 ° C for 2-3 minutes, followed by the replacement of this water with water at a temperature of 85 ° C for 2-3 minutes, after which the water is replaced with syrup with a temperature of 98 ° C, then the cans are rolled up, installed in a special carrier that provides mechanical tightness of the cans, then they are preheated by hot water showering at a temperature of 85-90 ° C for 3 minutes and stepwise heated and cooled in different autoclaves or baths without backpressure Niya on the regime:

where 15-20 - the duration of the period of heating the compote at a water temperature of 100 ° C, min;

5 - the duration of the compote cooling period at a water temperature of 80 ° C, min;

5 - the duration of the compote cooling period at a water temperature of 60 ° C, min;

10 - the duration of the compote cooling period at a water temperature of 40 ° C, min.

An example of the method

Fruits prepared in accordance with the technological instruction are packaged in jars. Next, water with a temperature of 60 ° C is poured into the jars for 3 minutes, followed by water replacement with the temperature of 85 ° C for 3 min, then the water is drained and filled with syrup at 98 ° C, rolled up, installed in a carrier providing mechanical tightness (to prevent the caps from being torn off during the heat treatment), then the cans are preheated with hot water by tempering at 85-90 ° C for 3 minutes and placed in an autoclave (bath) with hot water at 100 ° C for 15-20 minutes. After this time, the banks are cooled in an autoclave (bath) with water at a temperature of 80 ° C for 5 minutes, then continue cooling in another autoclave (bath) with water at a temperature of 60 ° C for 5 minutes with further transfer to a subsequent autoclave (bath) ) for final cooling at a water temperature of 40 ° C for 10 min, while the compote is heat-treated without backpressure.

The salient features of the proposed method are: two-stage pre-heating of fruits in jars with water at temperatures of 60 and 85 ° C for 2-3 minutes, respectively, which allows pouring syrup at 98 ° C into the jar, two-stage heating of the compote by swirling with water at a temperature of 85-90 ° C and in water with a temperature of 100 ° C for 3 and 15-20 minutes, respectively, followed by three-stage cooling in water with temperatures of 80, 60 and 40 ° C for 5, 5 and 10 minutes, respectively, and the heat treatment is carried out without backpressure.

This mode provides a reduction in the duration of the process, saving heat energy, water, and due to the unnecessary creation of back pressure in the apparatus, energy is saved.

Literature

1. A collection of technological instructions for the production of canned food. V.2, M .: Food industry, 1977.

Claims (1)

A method of producing compote from cherries, characterized in that after filling the jars with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C, re-fill for 2-3 minutes with water at a temperature of 85 ° C, then replace the water with syrup with a temperature of 98 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans and subjected to being stained with water at a temperature of 85-90 ° C for 3 minutes and stepwise heating and cooling without backpressure in different autoclaves (bathtubs) according to the mode:

where 15-20 - the duration of the period of heating the compote at a water temperature of 100 ° C, min;
5 - the duration of the compote cooling period at a water temperature of 80 ° C, min;
5 - the duration of the compote cooling period at a water temperature of 60 ° C, min;
10 - the duration of the compote cooling period at a water temperature of 40 ° C, min.