RU2454141C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for compote preservation. After preliminary preparation and packing into jars fruits are poured with 85°C water for 2-3 minutes. Then the fruits are repeatedly poured with 98°C water for 2-3 minutes. Then one performs sterilisation in 140°C air flow at a rate of 1.5 m/s during 10 minutes with subsequent maintenance during 20-25 minutes in a 105°C chamber during 20-25 minutes. One performs cooling in a 25-28°C atmospheric air flow 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 significant thermal energy and water saving.

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 1-82-1000.

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 with a temperature of 140 ° C and a speed of 1.5 m / s for 10 min at the same time growing the jar from the bottom to the lid with a frequency of 0.16 s ^-1 , followed by exposure for 20-25 minutes in a chamber at a temperature of 105 ° C in a static state of the cans and cooling in a stream of atmospheric air with a temperature of 25-28 ° C and speed 7-8 m / s for 18 minutes, and while 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; is set within a carrier providing the mechanical tightness (to prevent cap failure during heating) and placed in a chamber where the heated air is circulated _{in the} temperature t = 140 ° C and a speed of 1.5 m / s, and within 10 minutes the contents of the cans is subjected to heating while rotating cans with the 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 with subsequent 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 min and the rotation of the cans from the bottom to the lid 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 ° С.

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 a stream of air at a temperature of 140 ° C and a speed of 1.5 m / s for 10 minutes 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 its 7-8 m / s for 18 min and the rotation of the cans from the bottom to the lid with a frequency of 0.16 s ^-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 poured for 2-3 minutes with water at a temperature of 85 ° C, refilled for 2-3 minutes with water at a temperature of 98 ° C, after which the water is replaced with syrup 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 with a temperature of 140 ° C and a speed of 1.5 m / s for 10 min, while the can is rotated from the bottom to the lid with a frequency of 0, 16 s ^-1 , followed by exposure in the chamber 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 from the bottom on the lid with a frequency of 0.16 s ^-1 .