RU2453238C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: fruits preliminarily prepared and packed in jars are poured with 85°C hot water for 3 minutes; water is replaced with a 98°C syrup and sealed into jars. The jars are put into the carrier ensuring air-tightness; one heats the jars filled with compote in 120°C heated air flow at rate of 8.5 m/s during 15 minutes. The jars are maintained in a static state in 100°C water during 25-30 minutes and cooled in a 25-28°C air flow at a rate of 7-8 m/s during 18 minutes. During heating and cooling processes, the tin is turned upside down with frequency of 0.16 s^-1.

EFFECT: invention ensures preservation of natural components of the raw materials being applied, reduction of cracked and peeled fruits quantity, enhancement of nutritive and biological value of the product.

1 ex

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, fruits packaged in jars for 3 minutes are poured with hot water at a temperature of 85 ° C, then this water is replaced with syrup with a temperature of 98 ° C, installed in a special carrier that provides mechanical tightness of the cans, and they are heated in a stream of air with a temperature of 120 ° C and a speed of 8.5 m / s for 15 minutes while the cans are rotated from “bottom to cover” at a frequency of 0.16 s ^-1 , followed by exposure for 25-30 minutes in the bath with water at a temperature of 100 ° C in the static state of the cans and cooling in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 18 minutes and the can is rotated from the "bottom to the lid" with a frequency of 0.16 s ^-1 .

An example of the method

Before pouring syrup, pour hot water at a temperature of 85 ° С into the jar with the fruits placed for 3 minutes, then replace this water with syrup at the temperature of 98 ° С, roll the jars, install them in a carrier providing mechanical tightness (to prevent the lid from breaking in the process heating) and placed in a chamber where the heated air circulates _{in the} temperature t = 120 ° C and a speed of 8.5 m / s, and within 15 minutes the contents of the cans subjected to heating while rotating the cans "bottoms on the lid" frequency 0, 16 s ^-1 , then the carrier with banks transferred to a bath with water at a temperature of 100 ° C for 25-30 minutes, where the cans are kept in a static state, followed by transfer to a chamber for cooling in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 18 minutes and rotating the cans from the “bottom to the lid” with a frequency of 0.16 s ^-1 .

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 85 ° C for 3 min, which allows pouring syrup into a jar at a temperature of 98 ° C (according to the current technological instructions, the temperature of the syrup when pouring 80-85 ° C ), the compote is heated in a stream of air with a temperature of 120 ° C and a speed of 8.5 m / s for 15 minutes while the cans are rotated from bottom to top at a frequency of 0.16 s ^-1 , followed by exposure to water at a temperature of 100 ° FROM for 25-30 minutes in a static state with further cooling in a stream of atmospheric air with a temperature of 25-28 ° C at a speed of 7-8 m / s for 18 minutes and rotation of the cans from the “bottom to the cover” with a frequency of 0.16 s ^-1 .

The stepwise rotation of the cans during the sterilization process ensures uniform heating of the product while maintaining quality indicators due to the fact that the cans are in a static state during the aging period.

In addition, the proposed method in comparison with the prototype provides significant savings in thermal energy and water in the process of heat sterilization and provides improved quality of the finished product by reducing the duration of heating and ensuring uniformity of heat treatment.

Literature

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

Claims (1)

A method of producing compote from pears and quinces, characterized in that the fruits, after preliminary preparation and packaging in cans, are poured for 3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup with a temperature of 98 ° C, then the cans are rolled up, installed in a carrier ensuring tightness, the compote is heated in a stream of heated air with a temperature of 120 ° C and a speed of 8.5 m / s for 15 minutes, while the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 , followed by exposure to water at a temperature of 100 ° C for 25-30 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 from the bottom to the lid with a frequency of 0, 16 s ^-1 .