RU2454146C1 - 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 130°C air flow at a rate of 8.5 m/s during 30 minutes with subsequent maintenance during 15 minutes in a 105°C chamber during 30 minutes. One performs 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 0.33 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures significant thermal energy and water saving.

Description

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

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 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 compotes, which helps to 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 130 ° C and a speed of 8.5 m / s for 15 minutes at the same time growing the can from bottom to cover with a frequency of 0.33 s ^-1 , followed by holding it for 30 minutes in a chamber at a temperature of 105 ° C in a static state of the cans and cooling it in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7 -8 m / s for 30 minutes, while the jar is rotated from the "bottom to the lid" with a frequency of 0.33 s ^-1 .

An example implementation 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 water at a temperature of 98 ° С for 3 minutes, followed by replacing the water with syrup at a temperature of 98 ° С, roll up the jars is set within a carrier providing the mechanical tightness (to prevent cap failure during heating) and placed in a chamber where the heated air circulates _{in the} temperature t = 130 ° C and a speed of 8.5 m / s, and within 15 minutes the contents of the cans subjected to heating while rotating cans with "Bottom on the lid" with a frequency of 0.33 s ^-1 , then the carrier with the cans is transferred to a chamber with a temperature of 105 ° C for 30 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 30 min and the rotation of the cans from the "bottom to cover" with a frequency of 0.33 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 130 ° C and a speed of 8.5 m / s for 15 min with simultaneous rotation of the cans from the “bottom to the lid” with a frequency of 0.33 s ^-1 followed by exposure in a chamber at a temperature of 105 ° C for 30 min in a static state with further cooling in a stream of atmospheric air at a temperature of 25-28 ° C at a speed of 7-8 m / s for 30 minutes and rotating cans "bottoms on the lid" with a frequency of 0.33 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. 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 providing mechanical tightness, and the compote is heated in a stream of heated air with a temperature of 130 ° C and a speed of 8.5 m / s for 15 minutes, while the can is rotated from the bottom to the lid with a frequency of 0, 33 s ^-1 , followed by exposure in the chamber a temperature of 105 ° C for 30 min, 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 30 min, while the can is rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .