RU2453239C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 120°C air flow at a rate of 3.5 m/s during 35 minutes with subsequent maintenance during 20 minutes in 100°C water and cooling in a 25-28°C atmospheric air flow at a rate of 7-8 m/s during 30 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.3 s^-1, maintenance is performed in a static state of the jars.

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.

Description

The invention relates to the canning industry, and in particular to methods for the production of compote from pears and quinces in cans SKO 1-82-3000.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of 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 30 is the duration of heating the water in the autoclave to 100 ° C, min; 50 - the duration of their own sterilization, min; 30 — 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 12-15 ° 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 subjected to heating in a stream of air with a temperature of 120 ° C and a speed of 3.5 m / s for 35 minutes while rotating the can from the "bottom to cover" with a frequency of 0.16 s ^-1 , followed by exposure for 20 minutes in water at temperature 100 ° С in static The condition of the cans and cooling in the stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 30 minutes and at the same time the can is rotated from the "bottom to the lid" with a frequency of 0.3 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 3.5 m / s, and within 35 minutes the contents of the cans subjected to heating while rotating the cans "bottoms on the lid" frequency 0, 3 s ^-1, more carrier with banks transferred to a bath with a temperature of 100 ° C for 20 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 30 minutes and the cans are rotated with “bottom on the cover” with a frequency of 0.3 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 an air stream with a temperature of 120 ° C and a speed of 3.5 m / s for 35 min while rotating the cans from the “bottom to cover” with a frequency of 0.3 s ^-1 , followed by exposure to water at a temperature of 100 ° FROM for 20 minutes in a static state by further cooling in ambient air stream temperature of 25-28 ° C at its 7-8 m / s for 30 minutes and rotating cans "bottoms on the lid" with a frequency of 0.3 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 3.5 m / s for 35 min, while the jar is rotated from the bottom to the lid with a frequency of 0.3 s ^-1 , followed by exposure to water at a temperature of 100 ° C for 20 minutes, while the can is in a static state, followed by cooling in an air stream with a temperature of 25-28 ° C and a speed of 7-8 m / s for 30 minutes, while the can is rotated from the bottom to the lid with a frequency of 0.3 s ^-1 .