RU2490983C1 - Cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to cherry compote sterilisation method. The compote sterilisation method characterisation is as follows: one performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One proceeds with staged heating in baths filled with 60, 80 and 100°C water during 6, 6 and 20 minutes respectively with subsequent cooling in the same baths filled with 80 and 60°C water during 6 and 6 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 8 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention ensures the process duration reduction, the ready products quality improvement and saving thermal energy and water.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing compote from cherries in cans SKO 1-82-1000.

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

$$\frac{25-(35-40)-25}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 88\mathrm{to}P\mathrm{but}$$

where 25 is the duration of the period of heating water to 85 ° C, min;

(35-40) - the length of the period of its own sterilization at 85 ° C, min;

25 - the duration of the cooling period, min;

85 ° C - sterilization temperature, ° C;

88 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks;

- high consumption of thermal energy and water.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; reducing the number of boiled fruits and fruits with cracked skin; simplification of the process and the design of the apparatus for its implementation, saving heat energy and water, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in the first bath with water at a temperature of 60 ° C for 6 minutes, followed by transfer to the second and third baths with water with a temperature of 80 ° C, respectively, for 6 minutes and 100 ° C for 20 minutes, followed by cooling in the second and first water baths with temperatures of 80 and 60 ° C for 6 and 6 minutes, respectively, and continued cooling in the fourth nne at a water temperature of 40 ° C for 8 minutes and wherein the heat treatment in the process of the jar with the lid in bedplate with a frequency of 0.166 s ^-1.

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during the heat treatment), and placed in a 60 ° C hot water bath for 6 minutes. After 6 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ° C for 6 minutes, then to a bath of water at a temperature of 100 ° C for 20 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 80 ° C for 6 minutes and in the first bath for 6 minutes at a water temperature of 60 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 40 ° C for 8 min and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .

The use of stepwise cooling of compote in the same bathtubs where heating is also carried out, helps to simplify the heat treatment process and the design of the sterilization apparatus, provides significant savings in heat energy and water, since with this design heat treatment is used to heat canned food in the first and second baths the heat given off by banks that have already been heat treated by the banks cooled in the same bathtubs. And water for cooling is consumed only in the last bath.

The salient features of the proposed method are: three-stage heating of compote in water at temperatures of 60, 80 and 100 ° C, respectively, 6, 6 and 20 minutes, followed by three-stage cooling for 6, 6, and 8 minutes, while the processes of heating and cooling the cans, except The last stages of heating and cooling are carried out simultaneously in the same bathtubs.

This mode provides significant savings in thermal energy, water, reducing the process time and thereby improving the quality of the finished product.

Information sources

1. A collection of technological instructions for the production of canned food, t.2, M., 1977.

Claims (1)

A method of sterilizing cherry compote, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and are subjected to stepwise heating in baths with water at temperatures of 60, 80 and 100 ° C for 6, 6 and 20 minutes, respectively, followed by cooling in the same bathtubs with water with temperatures of 80, and 60 ° C for 6 and 6 min and continuing cooling in another bath at a water temperature of 40 ° C for 8 min, while during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .