RU2470552C1 - Apple compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for production of apple compote in jars SKO 1-82-500. The method involves the fruits pouring with 85°C hot water for 2-3 minutes with subsequent replacement of the water with 97-98°C syrup, the jars sealing, putting into the carrier ensuring mechanical air-tightness, the jars heating in a 150°C air flow at a rate of 1.5 m/s during 6 minutes and showering with 100°C water during 10 minutes with 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 ensures the heat treatment duration reduction, prevention of thermal breakage of jars, the sterilisation process simplification and the ready product quality enhancement.

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Description

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

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing compotes [1], the essence of which is that after the packaging of fruits for 2-3 minutes, water is poured in at 85 ° C with subsequent replacing water with syrup at a temperature of 97 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness, and the compote is heated sequentially in a stream of heated air with a temperature of 120 ° C and a speed of 1.5 m / s for 26-27 min by the next cooling in a stream of atmospheric air for 15 min when the cans are rotated from “bottom to cover” with a frequency of 0.133 s ^-1 .

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- the complexity of the technical implementation of the heat transfer process, requiring the provision in the chamber for thermal sterilization of the required parameters of heated air (speed, temperature).

The technical result of the invention is aimed at creating a method for the production of compote, providing a reduction in the duration of the process, preventing thermal battle of cans and simplifying the implementation process and the design of the apparatus.

The specified technical result is achieved due to the fact that the fruits packaged in cans are filled with hot water at a temperature of 85 ° C for 2-3 minutes, 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 cans, and subjected to heating in a stream of heated air with a temperature of 150 ° C and a speed of 1.5 m / s for 6 min, followed by heating by hot showering at a temperature of 100 ° C for 10 min, followed by step cooling in 8 water baths 0 ° 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 .

An example implementation of the method.

Before filling the syrup for 2-3 minutes, pour hot water at a temperature of 85 ° C into jars with laid fruits, then replace this water with syrup at a temperature of 97-98 ° C, roll the jars, install them in a carrier that provides mechanical tightness of the jars, and heat them in a heated air stream with a temperature of 150 ° C and a speed of 1.5 m / s for 6 min, continued heating by hot water showering 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 min , 60 ° C for 4 min and 40 C for 5 minutes, and wherein during the entire heat treatment process to rotate banks "on the bedplate cover" frequency of 0.133 s ^-1.

Salient features of the proposed method are: in cans with fruits, before pouring syrup for 2-3 minutes, pour hot water at a temperature of 85 ° C, then replace this water with syrup at a temperature of 97-98 ° C, roll up cans, install in a carrier that provides mechanical tightness of the cans, and subjected to heating in a stream of heated air with a temperature of 150 ° C and a speed of 1.5 m / s for 6 minutes, continued heating by hot showering at a temperature of 100 ° C for 10 minutes, followed by step cooling.

The use of stepwise heating of compote at the first stage in a heated air stream with a temperature of 150 ° C at a speed of 1.5 m / s, and at the second stage by hot showering, it is possible to intensify the heat treatment process and the design of the apparatus for heat sterilization. As is known, the coefficient of heat transfer from water is significantly higher than from air, and in our case, as the compote is heated, the heat transfer rate will gradually decrease, as the temperature of the compote increases, reaching 2-3 ° C. Therefore, to increase the intensity of heat transfer, namely to increase the driving force of the heating process, the use of hot water is proposed in the second stage of heating.

This mode ensures the industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conventional. min

In addition, the proposed method in comparison with the prototype provides significant savings of thermal energy and water in the process of thermal sterilization and provides improved quality of the finished product by reducing the duration and removal of part of the air from the fruit and the can when pre-heating the fruit with hot water.

Literature

1. The method of preserving apple compote. RF patent No. 2405390 dated 12/10/2010.

Claims (1)

A method for the production of apple compote, characterized in that the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, 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 subjected to heating in a stream of heated air with a temperature of 150 ° C and a speed of 1.5 m / s for 6 min, followed by heating by hot showering 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 min, 60 ° C in t chenie 4 min and 40 ° C for 5 minutes, and wherein during the entire heat treatment process to rotate banks "on the bedplate cover" at a frequency of 0.133 s ^-1.