RU2499534C1 - Method for production of wild strawberry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method is as follows: one performs preliminary heating of fruits in jars with a 85°C hot water during 2-3 minutes. Then one performs replacing the water with 95°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in the apparatus according to the preset mode.

EFFECT: invention usage allows to preserve natural components of raw material used.

Description

The proposed method for the invention relates to the canning industry and can be used in the production of compote from strawberries in banks 1-82-350.

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

$$\frac{\mathrm{twenty}-\mathrm{fifteen}-\mathrm{twenty}}{{85}^{\circ }C}\cdot 88\mathrm{to}P\mathrm{but},$$

where 20 is the duration of the period of heating water to 85 ° C, min;

15 - the length of the period of its own sterilization at 85 ° C, min;

20 - the duration of the cooling period, min;

85 ° С - sterilization temperature, ° С;

88 - back pressure in the autoclave, kPa.

The disadvantages of this method are

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption;

- the complexity of the technological equipment for thermal sterilization, due to the fact that it operates under excessive pressure.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to a reduction in 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; saving thermal energy, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that the fruits packaged in jars are poured with hot water at a temperature of 85 ° C for 2-3 minutes, then they are replaced with syrup at a temperature of 95 ° C, then the jars are rolled up with self-extinguishing lids [2] and sterilized in open devices type without backpressure by mode

$$\frac{10-\mathrm{fifteen}-\mathrm{twenty}}{{85}^{\circ }C},$$

where 10 is the duration of the period of heating water to 85 ° C, min;

15 - the length of the period of its own sterilization at 85 ° C, min;

20 - the duration of the cooling period, min;

85 ° С - sterilization temperature, ° С;

An example of the method

Before canning with syrup, pour hot water at a temperature of 85 ° C for 2-3 minutes in the jars with the fruits laid, then replace the water with syrup at a temperature of 95 ° C, roll the jars with self-extinguishing lids, and place them in a bath (container) with hot water at a temperature of 75 ° C and subjected to heating for 10 min, increasing the temperature of the water in the bath (container) to 85 ° C. Then, for 15 minutes, the cans are sterilized at an achieved water temperature of 85 ° C, followed by cooling with cold water for 20 minutes, reducing the temperature of the water in the bath (tank) during this time to 40 ° C.

Pouring syrup at a temperature of 95 ° C allows you to provide significant savings in thermal energy due to the fact that since the syrup is boiled at a temperature of 100 ° C and when canning according to the proposed method, the syrup is cooled to 95 ° C before pouring into cans, and not to 85 ° C, as provided in the technological instructions.

The use of self-ejectable lids ensures the removal of air from the cans during their heating, which, firstly, provides the possibility of carrying out the sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from the cans contributes to a more complete preservation of biologically active substances contained in the product because the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions.

Significant distinguishing features of the proposed method are pre-heating of fruits in jars before pouring syrup with hot water at a temperature of 85 ° C, which allows pouring syrup at a temperature of 95 ° C into a jar (according to current technological instructions, the temperature of the syrup when pouring 85 ° C) [1]; the cans are sealed with self-extinguishing lids and the heat treatment is carried out without creating back pressure in the apparatus.

This mode provides energy savings due to the unnecessary creation of backpressure in the apparatus, it does not require sophisticated technological equipment for the implementation of heat sterilization of canned food, saving heat energy and improving the quality of finished products by reducing the duration of heat treatment.

Literature

1. A collection of technological instructions for the production of canned food. T.2, -M. : Food Industry. 1977.

2. Flaumenbaum B.L., Ibragimova L.R., Bloch G.A. Self-extinguishing glass packaging with type 1 closure with “breathable” lids. - Canning and vegetable drying industry, 1983, No. 1, S.29-32.

Claims (1)

A method of producing compote from strawberries, characterized in that after filling in cans, the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 95 ° C, then the banks are rolled up with self-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the mode: $$\frac{10-\mathrm{fifteen}-\mathrm{twenty}}{{85}^{\circ }C}.$$