RU2453221C1 - 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. Fruits are preliminary prepared and packed in jars, then it is 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, then the jar is sealed, put into the carrier and undergoes sterilisation with 100°C water during 15-20 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 4, 4 and 6 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: invention ensures reduction of boiled fruits quantity, increase of vitamin C content in the compote by 25-30%.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of compote from pears and quinces in cans SKO 1-82-500.

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 20 is the duration of heating the water in the autoclave to 100 ° C, min; (25-30) - 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:

- long duration of the process;

- high consumption of thermal energy.

The aim of the proposed method is to reduce the duration of the process and save heat energy.

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 provides mechanical tightness of the cans (preventing caps from breaking off during heat treatment), and they are sterilized in a water bath with a temperature 100 ° C for 15-20 minutes, followed by cooling in water with a temperature of 80 ° C for 4 minutes, then in baths with a water temperature of 60 ° C for 4 minutes and 40 ° C for 6 minutes, while in the process of heat processing cans rotate from the bottom to the lid with a frequency of 0.13 s ^-1 .

An example implementation of the method.

Before pouring in syrup, pour hot water at a temperature of 85 ° С in a jar with laid fruits for 3 min, then replace this water with water with a temperature of 98 ° С for 3 min, after which water is replaced with syrup with a temperature of 98 ° С, cans rolled up, installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and placed in a hot water bath at 100 ° C for 15-20 minutes. After this time, the banks are cooled in a bath with water at a temperature of 80 ° C for 4 minutes, followed by continued cooling in baths with water at a temperature of 60 ° C for 4 minutes and 40 ° C for 6 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.13 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 jars, because according to the current technological instructions, the temperature of the syrup during pouring should be 80-85 ° C and significantly increases the temperature of the product before sterilization.

The salient features of the proposed method are: two-stage preliminary heating of the fruits in jars with water at temperatures of 85 and 98 ° C for 2-3 minutes, respectively, followed by sterilization in water at a temperature of 100 ° C for 15-20 minutes and followed by three-stage cooling in water with temperatures of 80, 60, and 40 ° C, respectively, 4, 5 and 6 minutes.

This mode provides a reduction in the duration of the process and saves heat energy.

Literature

1. 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 sterilized in water at a temperature of 100 ° C for 15-20 minutes, then cooled in water at a temperature of 80 ° C for 4 minutes, then in baths with water temperature of 60 ° C for 4 min and 40 ° C for 6 min, in the process of heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.13 s ^-1 .