RU2459526C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method is as follows: 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 the water is replaced with 98°C syrup. Then one performs sterilisation in 120°C air flow at a rate of 1.5 m/s during 35 minutes with subsequent maintenance during 20 minutes in a 105°C chamber during 25-28 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 reduction of heat treatment process duration, heat energy saving, preservation of the used raw materials natural components, air removal from the fruits and jar before the container sealing, decrease of quantity of boiled fruits, enhancement of the ready product nutritive value, prime cost reduction and the ready product competitiveness increase.

1 ex

Description

The invention relates to the canning industry, and in particular to methods of 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 at a temperature of 120 ° C and a speed of 1.5 m / s for 35 minutes while the can was removed from the bottom to the cover with a frequency of 0.33 s ^-1 , followed by exposure for 20 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 a speed of 7 -8 m / s for 30 minutes, while the jar is rotated from the "bottom to cover" with a frequency of 0.33 s ^-1 .

An example of the method

Before pouring the syrup, pour hot water at 85 ° C into the jar with the fruits for 3 min, then replace this water with water at 98 ° C for 3 min, followed by replacing the water with syrup at 98 ° C, roll the jars , installed in a carrier that provides mechanical tightness (to prevent the lid from tearing off during heating), and placed in a chamber where heated air circulates at a temperature of t _in = 120 ° C and a speed of 1.5 m / s, and the contents of the cans are exposed for 35 minutes heating while rotating cans with "d “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 20 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 minutes 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 ° C.

The salient features of the proposed method are: two-stage preliminary 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 an air stream at a temperature of 120 ° C and a speed of 1.5 m / s for 35 min with simultaneous rotation of the cans from “bottom to cover” with a frequency of 0.33 s ^-1 followed by exposure in a chamber at a temperature of 105 ° C for 20 min in a static state with further cooling in a stream of atmospheric air at a temperature of 25-28 ° C at a speed he 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. 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 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 the compote is heated in a stream of heated air at a temperature of 120 ° C and a speed of 1.5 m / s for 35 minutes, while the can is rotated from the bottom to the lid with frequency 0.33 c ^-1, followed by aging in the chamber etc. temperature of 105 ° C for 20 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 30 minutes, while the can is rotated from the bottom to the lid with a frequency of 0.33 s ^-1 .