RU2487649C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry during pear and quince compote production. The process of heating in jars SKO 1-82-500 is performed in an air flow at 120-122°C at a rate of 6 - 7 m/s during 18 minutes with subsequent maintenance during 20-25 minutes at heated air temperature equal to 92-95°C and cooling in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 15 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.133 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures significant saving of heat energy and water, preservation of biologically active components of raw materials, improvement of organoleptic and structural-and-mechanic indices of the ready product.

Description

The proposed method relates to the canning industry, and in particular to methods of sterilizing compote from pears and quinces 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:

$$\frac{\mathrm{twenty}-\left(25-\mathrm{thirty}\right)-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where 20 is the duration of heating the water in the autoclave to 100 ° C, min; (25-30) - duration of own sterilization, min; 20 - 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 6-8 ° 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 technical result of the invention is aimed at creating a method for the production of compotes that helps to preserve the natural components of the raw materials used, reduce the number of boiled fruits, increase the nutritional and biological value of the finished product, as well as save heat and water.

The specified technical is achieved due to the fact that according to the proposed method, cans with compote, after seaming, are installed in a special carrier that provides mechanical tightness of the cans and are heated in a stream of air with a temperature of 120-122 ° C and a speed of 6-7 m / s for 18 minutes with simultaneous rotation of the can from the bottom to the lid with a frequency of 0.133 s ^-1 , followed by exposure for 20-25 minutes at a temperature of 92-95 ° 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 in those 15 minutes and at the same time the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .

An example implementation of the method.

Cans with compote, after sealing the lid, are 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 with a temperature of t _in = 120-122 ° C and a speed of 6-7 m / s, and for 18 minutes the contents of the cans are heated while the cans are rotated from the bottom to the lid with a frequency of 0.133 s ^-1 , then the carrier with the cans is transferred to a holding chamber with heated air at a temperature of 92-95 ° C for 20-25 minutes, where the cans are kept in static state with osleduyuschim transfer to the chamber for cooling air flow temperature of 25-28 ° C and a speed of 7-8 m / s for 15 min, and the rotation of cans with bottoms on the lid at a frequency of 0.133 s ^-1.

Salient features of the proposed method are: the compote is heated in an air stream at a temperature of 120-122 ° C and a speed of 6-7 m / s for 18 min while the cans are rotated from the bottom to the lid with a frequency of 0.133 s ^-1 followed by exposure in the chamber at a temperature of 92-95 ° C for 20-25 min in a static state with further cooling in a stream of atmospheric air with a temperature of 25-28 ° C at a speed of 7-8 m / s for 15 min and the cans are rotated from bottom to bottom with frequency 0.133 s ^-1 .

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

In addition, the proposed method in comparison with the prototype provides significant savings in thermal energy, completely eliminates the use of water in the process of thermal sterilization and provides improved quality of the finished product by reducing the duration of heating and rotation and ensuring 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 sterilizing compote from pears and quinces, including installing cans in a carrier, ensuring tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream with a temperature of 120-122 ° C and a speed of 6-7 m / s for 18 minutes, while the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 , followed by exposure at a temperature of 92-95 ° C for 20-25 minutes, while the jar is in a static state, followed by cooling in an air stream with a temperature of 25-28 ° C and a speed of 7-8 m / s for 15 minutes, while the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .