RU2491873C2 - Apple compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. After packaging the fruits are heated during 80 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars. Duration of vapour delivery cycles and vapour maintenance are equal to 10 sec and 10 sec respectively. During the whole vapour delivery process, the external surface of the jar is blown over with air heated up to 140-150°C. Then the jars are poured with a 95-97°C syrup, sealed and sterilised in an autoclave according to the preset mode with continuation of cooling in another autoclave or vessel.

EFFECT: invention allows to decrease sterilisation duration, reduce non-uniformity of thermal treatment of various layers of the product due to increase of the initial temperature of the product, before sealing, ensure more complete preservation of vitamin C, better preservation of structural-and-mechanical and organoleptic characteristics of the ready product, to ensure heat energy saving and the ready product quality enhancement.

Description

The present invention relates to the canning industry, and in particular to methods of preserving apple compote in cans SKO 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is the method of compote production [1], the essence of which is that rolled cans are placed in a sterilization apparatus (autoclave) and subjected to heat treatment according to the regime

$$\frac{\mathrm{twenty}-25-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

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

25 - the duration of their own sterilization, min;

20 - cooling time, min.

The total duration of the regime is 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 the product in the bank and high consumption of heat 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 according to the proposed method, the cans after laying the fruits are placed in the chamber and the fruits are heated for 80 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C to the cans, the duration of the steam supply and soaking cycles is 10 s and 10 s respectively, while during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 140-150 ° C, after which it is poured with syrup at a temperature of 95-97 ° C, sealed and sterilized in an autoclave Ave by mode: $$\frac{10-25-\mathrm{fifteen}}{80-\mathrm{one\; hundred}-45}\cdot 118\mathrm{to}P\mathrm{but}$$

followed by continued cooling in another autoclave or tank according to the mode $$\frac{5}{40}$$

An example of the method

Prepared fruits are laid in jars in accordance with the current technological instructions. Further, according to the current technological instructions, syrup with a temperature of 80-85 ° С is poured into the jars, sealed and sent to the autoclave for sterilization. We suggest that the fruits packaged in jars be heated for 80 s by means of a cyclic, with an interval of 10 s, steam supply (10 s steam supply followed by 10 s exposure) and so on for 80 s, while the surface of the jar is used to prevent thermal battle during the whole process blowing steam is blown with air heated to 140-150 ° C. After that, syrup with a temperature of 95-97 ° C is poured into cans, rolled up and sent for sterilization to an autoclave. The average initial temperature of the product in the jar after sealing and holding for 30 minutes (the permissible holding time between capping and sterilization) is 64 ° C, and according to the current technological instructions - 46 ° C.

Thus, the initial temperature of the product according to the proposed method before sterilization is 64 ° C, i.e. 18 ° C more than the canning method according to the current technological instructions, which will help to reduce the temperature difference between the most and least heated points of the product during sterilization, since the heating of the product will start from the same temperature for the center and periphery, equal to 64 ° C and not 46 ° C.

Since the syrup is boiled at 100 ° C, and the temperature when filling the cans is about 80-85 ° C, there is an ineffective loss of thermal energy for cooling the syrup from 100 ° C to 80 ° C; in addition, according to the regime of the current technological instruction, cooling of canned food to an autoclave water temperature of 40 ° C is provided, which is also associated with large losses of thermal energy and water.

An increase in the initial temperature of the product in the cans before sterilization allows, firstly, to increase the initial temperature of the water in the autoclave before loading the cans for sterilization by up to 18 ° C, compared with the initial temperature of the water in the autoclave during sterilization according to the regime of the current technological instructions, and secondly, it allows cooling the canned food to a final temperature in two stages, without causing the caps to come off from the cans, since the pressure that occurs in the cans during sterilization by the proposed method due to the relative tionary high product temperature when sealing is somewhat lower than the sterilization of the current mode the process instruction.

In connection with the above, it is proposed to cool canned food during sterilization by the proposed method in two stages: in the first autoclave, where the process is heated to the sterilization temperature and held, cool the canned food to the water temperature in the autoclave equal to 45 ° С, i.e. 5 ° C more than according to the regime of the current technological instruction, followed by continued cooling in another autoclave or container without backpressure and a water temperature of 40 ° C.

This cooling method allows, firstly, significantly saving thermal energy for heating water in an autoclave before loading another batch of canned food, since in this case the water will be heated not from 40 ° C, as is accepted according to the regime of the current technological instruction, but from 45 ° C, and, in addition, there is a saving of cooling water.

The sterilization mode of canned food in an autoclave according to the proposed method can be expressed as follows: $$\frac{10-25-\mathrm{fifteen}}{80-\mathrm{one\; hundred}-45}\cdot 118\mathrm{to}P\mathrm{but}$$

followed by continued cooling in another autoclave or tank according to the mode $$\frac{5}{40}$$

where 10 is the duration of heating the water in the autoclave from 80 to 100 ° C, min;

25 - the length of the period of its own sterilization at 100 ° C of water, min;

15 - the duration of the period of cooling water in an autoclave from 100 ° C to 45 ° C, min;

5 - the duration of cooling in the second autoclave (capacity) at 40 ° C, min;

80 - the initial temperature of the water in the autoclave before loading canned food, ° C;

100 - sterilization temperature, ° C;

45 - final water temperature in the first autoclave, ° С .;

40 - water temperature in the second autoclave (capacity), ° C;

118 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are preheating of fruits prepared and packed in jars for 80 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C, while during the entire steam supply process, the outer surface of the jars is blown with air heated to a temperature of 140- 150 ° C, followed by filling with syrup with a temperature of 95-97 ° C, sealing and sterilization in an autoclave according to the new regime with two-stage cooling.

The mode ensures the industrial sterility of canned food, reduces the duration of the thermal sterilization process, and saves thermal energy and cooling water.

Literature

1. A collection of technological instructions for the production of canned food, t.2, - M .: Food industry, 1990.

Claims (1)

A method of preserving apple compote, characterized in that the fruits after packaging in cans are heated for 80 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C into cans, the duration of the steam supply and soaking cycles is 10 s and 10 s, respectively , during the whole steam supply process, the outer surface of the cans is blown with air heated to a temperature of 140-150 ° C, after which the cans are poured with syrup with a temperature of 95-97 ° C, sealed and sterilized in an autoclave according to the regime $$\frac{10-25-\mathrm{fifteen}}{80-\mathrm{one\; hundred}-45}\cdot 118\mathrm{to}P\mathrm{but}$$

followed by continued cooling in another autoclave or tank according to the mode $$\frac{5}{40}.$$