RU2452279C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and may be used in compote production. The method characterisation is as follows: fruits are preliminary prepared and packed in jars, then the fruits are poured with 85°C water for 2-3 minutes, repeatedly poured with 98°C water for 2-3 minutes, 98°C syrup is poured into the jar, the jars are sealed, put into the carrier ensuring mechanical air-tightness. Then one performs the compote heating in an air flow at 150°C at a rate of 1.5 m/s during 9 minutes with subsequent maintenance during 20-25 minutes in the chamber with a temperature equal to 105°C and cooling in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 18 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.16 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures reduction of heat treatment process duration, partial air removal from the jar and fruits, preservation of the used raw materials natural components, decrease of quantity of boiled, cracked and peeled fruits, enhancement of food value combined with ensuring the required industrial lethality of the ready product.

Description

The proposed method relates to the canning industry, and in particular to methods for the production of compote from pears and quinces in cans SKO 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method for sterilizing compotes [1], the essence of which is that the rolled cans are placed in a sterilization apparatus (autoclave) and subjected to heat treatment according to the regime:

where 25 is the duration of heating the water in the autoclave to 100 ° C, min; (35-45) - duration of own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 8-10 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- high consumption of thermal energy and water.

The technical result of the invention is aimed at developing a method for the production of stewed fruit, which helps preserve the natural components of the raw materials used, reduce the number of cracked and boiled fruits, increase the nutritional and biological value of the product.

The specified technical result is achieved due to the fact that according to the proposed method, the fruits after preliminary preparation are packaged in jars and filled with water at a temperature of 85 ° C for 2-3 minutes, followed by the replacement of this water with water at a temperature of 98 ° 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 ensures the mechanical tightness of the cans, and they are heated in a stream of air at a temperature of 150 ° C and a speed of 1.5 m / s for 9 min at the same time aschenii banks "on the bedplate cover" frequency of 0.16 s ^-1, followed by aging for 20-25 minutes in a chamber at 105 ° C in a static state in cans and cooled air stream with a temperature of 25-28 ° C and at a speed of 7-8 m / s for 18 minutes and at the same time the jar is rotated from the "bottom to the lid" with a frequency of 0.16 s ^-1 .

An example implementation of the method.

Before pouring the syrup, pour hot water at a temperature of 85 ° С for 3 minutes into the jar with the fruits laid, then replace this water with water at a temperature of 98 ° С for 3 minutes, followed by replacing the water with syrup at a temperature of 98 ° С; , installed in a carrier that provides mechanical tightness (to prevent the lid from tearing off during heating), and placed in a chamber where heated air circulates at a temperature t _in = 150 ° C and a speed of 1.5 m / s, and the contents of the cans are exposed for 9 minutes heating while rotating cans with " bottom on the lid ”with a frequency of 0.16 s ^-1 , then the carrier with the cans is transferred to a chamber with a temperature of 105 ° C for 20-25 minutes, where the cans are kept in a static state and then transferred to a chamber for cooling in a stream of atmospheric air at a temperature of 25- 28 ° C and a speed of 7-8 m / s for 18 minutes and the rotation of the cans from the "bottom to cover" with a frequency of 0.16 s ^-1 .

Preheating the fruits in steps of water with temperatures of 85 and 98 ° C provides an increase in the initial temperature of the compote and allows pouring syrup with a temperature of 98 ° C into cans, which significantly reduces the ineffective heat loss for cooling the syrup from 100 ° C (syrup cooking temperature) to the temperature pouring into cans, because according to the current technological instructions, the temperature of the syrup during pouring should be 80-85 ° C.

Salient features of the proposed method are: two-stage pre-heating of fruits in jars with water at temperatures of 85 and 98 ° C for 2-3 minutes, respectively, followed by heating the compote in an air stream at a temperature of 150 ° C and a speed of 1.5 m / s for 9 min with simultaneous rotation of the cans from the “bottom to the lid” with a frequency of 0.16 s ^-1 followed by exposure in the chamber at a temperature of 105 ° C for 20-25 minutes in a static state with further cooling in a stream of atmospheric air with a temperature of 25-28 ° C at speed e about 7-8 m / s for 18 minutes and rotating cans "bottoms on the lid" with a frequency of 0.16 sec ^-1.

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 for the production of compote from pears and quinces, characterized in that the fruits after filling in cans are filled with water at a temperature of 85 ° C for 2-3 minutes, refilled for 2-3 minutes with water at a temperature of 98 ° C, after which the water is replaced with syrup with at a temperature of 98 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness, and the compote is heated in a stream of heated air at a temperature of 150 ° C at a speed of 1.5 m / s for 9 minutes, while the can is rotated from the bottom to the lid with frequency of 0.16 s ^-1, followed by aging in the cell n and a temperature of 105 ° C for 20-25 minutes, while the can is in a static state, followed by cooling in a stream of air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 18 minutes, while the can is rotated with bottom on the cover with a frequency of 0.16 s ^-1 .