RU2463925C1 - Method for production of sweet cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves fruits pouring with 60°C hot water during 2-3 minutes, with subsequent replacement of the water with 85°C syrup. Then the jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars, sequentially heated in a 120°C air flow at a rate of 5-6 m/s during 13 minutes and showered with 100°C water during 12 minutes subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention allows to reduce the process duration, decrease quantity of residual air in jar before sealing and thus to preserve natural components of raw material used, decrease boiled fruits quantity, enhance the ready product nutritive value, prevent thermal breakage of containers, intensify the heat-exchange process.

1 ex

Description

The invention relates to the canning industry, and in particular to methods for the production of sweet compote in cans SKO 1-82-500.

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 20 is the duration of heating the water in the autoclave to 100 ° C, min;

(20-25) - duration of own sterilization, min;

20 - cooling time, min;

118 - back pressure in the autoclave, kPa;

100 - sterilization temperature, ° C.

The total duration of the regime is 60-65 minutes.

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 5-6 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers receive excessive heat exposure);

- high consumption of thermal energy and water.

The aim of the proposed method is to reduce the duration of the heat treatment process, save heat energy and water and improve the quality of the finished product.

This goal is achieved due to the fact that the fruits packaged in cans for 2-3 minutes are poured with hot water at a temperature of 60 ° C, then this water is replaced with syrup at a temperature of 85 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans, and they are heated in a stream of heated air with a temperature of 120 ° C and a speed of 5-6 m / s for 13 min, followed by heating by hot water showering at a temperature of 100 ° C for 12 min, followed by stepwise cooling in baths with water at a temperature of 80 ° C for four min, 60 ° C for 4 min and 40 ° C for 5 min, and at the same time, during the entire heat treatment process, the cans rotate from “bottom to cover” with a frequency of 0.133 s ^-1 .

An example implementation of the method.

Before filling syrup for 2-3 minutes, pour hot water at a temperature of 60 ° C into jars with laid fruits, then replace this water with syrup at a temperature of 85 ° C, roll the jars, install them in a carrier that provides mechanical tightness (to prevent the lid from breaking during heating) and placed in a chamber where the heated air circulates _{in the} temperature t = 120 ° C and a speed of 5-6 m / s, and within 13 minutes the contents of the cans subjected to heating, then the carrier is transferred from the bank to the heating zone with hot water dushevaniem temperature 100 ° for 12 minutes, followed by stepwise cooling in baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, while the cans rotate from the bottom on the cover ”with a frequency of 0.133 s ^-1 .

Pouring syrup at a temperature of 85 ° C allows for significant savings in thermal energy due to the fact that since the syrup is boiled at a temperature of 100 ° C and when canning according to the proposed method, the syrup is cooled to 85 ° C before pouring into cans, and not to 60 ° C, as provided in the technological instructions.

Preheating the cans with compote in a stream of heated air prevents the thermal battle during subsequent sterilization by showering with water at a temperature of 100 ° C, and the use of hot water at a temperature of 100 ° C in the second stage of heating provides an intensification of the heat treatment process, since the heat transfer coefficient of water is several times higher than air.

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 60 ° C, which allows pouring syrup into a jar at a temperature of 85 ° C (according to current technological instructions, the temperature of the syrup when pouring 60 ° C) [1]; the compote is heated in a stream of heated air with a temperature of 120 ° C and a speed of 5-6 m / s for 13 min, followed by heating by showering with water at a temperature of 100 ° C for 12 min, followed by step cooling in baths with water at a temperature of 80 ° C for 4 minutes, 60 ° C for 4 minutes, and 40 ° C for 5 minutes, and during this process, the cans rotate from bottom to top with a frequency of 0.133 s ^-1 .

The proposed method in comparison with the prototype provides significant savings in thermal energy and improves the quality of the finished product by reducing the duration and ensuring the 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 cherries, characterized in that after filling in the cans, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 85 ° C, the cans are rolled up, installed in a carrier providing mechanical tightness, then compote is heated sequentially in an air stream with a temperature of 120 ° C and a speed of 5-6 m / s for 13 min and hot water with a temperature of 100 ° C for 12 min followed by step cooling in baths with water at a temperature of 80 ° C for 4 minutes, 60 ° C for 4 minutes, and 40 ° C for 5 minutes, and during this process, the cans rotate from the “bottom to the lid” with a frequency of 0.133 s ^-1 .