RU2464916C1 - Tangerine compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for production of preserved tangerine compotes. The method for production of tangerine compote in jar SKO 1-82-500 involves fruits pouring with 85°C hot water for 2-3 minutes, 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. One performs sequential heating in a 140°C air flow at a rate of 2-3 m/s during 8 minutes and showering with 100°C water during 10 minutes. Then one proceeds with cooling in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures the technological process simplification, the heat-exchange process intensification, preservation of natural biologically active components, more complete preservation of organoleptic indices of the ready products, prevention of thermal breakage of containers.

Description

The invention relates to the canning industry, and in particular to a method for the production of compote from tangerines 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 - the duration of their 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 85 ° C, then this water is replaced with syrup at a temperature of 97-98 ° 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 140 ° C and a speed of 2-3 m / s for 8 minutes with continued heating by hot water showering at a temperature of 100 ° C for 10 minutes, followed by step cooling in baths with water at a temperature of 80 ° C current 4 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 the “bottom to the lid” with a frequency of 0.133 s ^-1 .

An example implementation of the method.

Before filling the syrup for 2-3 minutes, pour hot water with a temperature of 85 ° C into jars with laid fruits, then replace this water with syrup with a temperature of 97-98 ° 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 is circulated _{in the} temperature t = 140 ° C and a speed of 2-3 m / s, and for 8 minutes, the contents of the cans subjected to heating, then the carrier is transferred from the bank to the heating zone the hot dushevaniem water with a temperature of 100 C for 10 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, and at the same time, the cans rotate with " bottom on the cover ”with a frequency of 0.133 s ^-1 .

Pouring the syrup at a temperature of 97-98 ° C allows you to significantly save 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 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 85 ° C, which allows pouring syrup at a temperature of 97-98 ° C into a jar (according to the current technological instructions, the temperature of the syrup when filling 85 ° C) [1] ; the compote is heated in a stream of heated air with a temperature of 140 ° C and a speed of 2-3 m / s for 8 min, followed by heating by showering with water at a temperature of 100 ° C for 10 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 tangerines characterized in that after filling the jars with fruits for 2-3 minutes, fill them with hot water at a temperature of 85 ° C, followed by replacing the water with syrup at a temperature of 97-98 ° C, roll the jars, install them in a carrier that provides mechanical tightness , then the compote is heated sequentially in an air stream with a temperature of 140 ° C and a speed of 2-3 m / s for 8 min and hot water with a temperature of 100 ° C for 10 min, followed by step cooling in baths with water at a temperature nd 80 ° C for 4 min, 60 ° C for 4 minutes and 40 ° C for 5 minutes and wherein during the heat treatment process with the bottom cans rotate on the lid at a frequency of 0.133 s ^-1.