RU2463896C2 - Plum compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the proposed method after preliminary preparation and packing of fruits in jars one performs pouring with 60°C water for 2-3 minutes, proceeds with repetitive pouring with 85°C water for 2-3 minutes, then the jar is poured with 98°C syrup. The jar is sealed, put into the carrier. Then the jar undergoes sterilisation with 90°C water during 5 minutes and with 100°C water during 15-20 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 5, 5 and 6 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: method ensures the process duration reduction and the end product quality enhancement.

1 ex

Description

The invention relates to the canning industry and can be used in the production of compote from plums in banks 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method for sterilizing compote in an autoclave [1] according to the mode

where 25 is the duration of the period of heating water to 100 ° C, min;

(20-25) - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 - sterilization temperature ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- uneven heat treatment of the product;

- high consumption of thermal energy and water;

- the frequency of the technological cycle.

The aim of the proposed method is to save thermal energy, water, reducing the duration of the process and ensuring the continuity of the process of thermal sterilization.

This goal is achieved due to the fact that the fruits packaged in jars are filled with water at a temperature of 60 ° C for 2-3 minutes, followed by the replacement of this water with water at a temperature of 85 ° 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 provides mechanical tightness of the cans (preventing the caps from tearing off during heat treatment), and they are heated in water at a temperature of 90 ° C for 5 minutes, followed by transfer to water at a temperature of 100 ° C for 15-20 minutes, followed by it is cooled in water with a temperature of 80 ° C for 5 min, then in bathtubs with a water temperature of 60 ° C for 5 min and 40 ° C for 6 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .

An example of the method

Before pouring syrup into the jars with the fruits for 3 minutes, pour water at a temperature of 60 ° C followed by replacing this water with water at a temperature of 85 ° C for 3 minutes, then replace the water with syrup at a temperature of 98 ° C, then roll the cans, set in a carrier providing mechanical tightness (preventing caps from breaking off during the heat treatment), and placed in a hot water bath with a temperature of 90 ° C for 5 min. After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 100 ° C for 15-20 minutes. After this time, the cans are cooled in a bath with water at a temperature of 80 ° C for 5 min, followed by continued cooling in baths with water at a temperature of 60 ° C for 5 min and 40 ° C for 6 min. In this case, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.166 s ^-1 .

The salient features of the proposed method are: two-stage preliminary heating of the fruits in jars with water at temperatures of 60 and 85 ° C for 2-3 minutes, respectively, followed by sterilization in water at temperatures of 90 and 100 ° C for 5 and 15-20 minutes, followed by a three-stage cooling in water at temperatures of 80, 60, and 40 ° C for 5, 5, and 6 minutes, respectively.

Pouring syrup at a temperature of 98 ° C can provide significant savings in thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned according to the proposed method, the syrup is practically not cooled before pouring into cans.

This mode provides a reduction in the duration of the process, 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 of producing stewed fruit from plums, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, refilled for 2-3 minutes with water at a temperature of 85 ° C, after which the water is replaced with syrup with a temperature of 98 ° C, the cans are rolled up, installed in a carrier providing mechanical tightness of the cans and heated in water at a temperature of 90 ° C for 5 minutes, followed by transfer to water at a temperature of 100 ° C for 15-20 minutes, followed by cooling in water temperature of 80 ° C for 5 min, then in nnah with a water temperature of 60 ° C for 5 min and 40 ° C for 6 minutes, while in the process of heat treatment jars is rotated with the bottom cover at a frequency of 0.166 s ^-1.