RU2502438C1 - Apricots compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: 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. Invention promotes preservation of natural components of the raw material being used, reduction of the residual air quantity in the jar before sealing and residual air removal in the process of thermal treatment, reduction of boiled fruits quantity, enhancement of food value of the ready product.

EFFECT: invention additionally ensures reduction of prime cost and enhancement of the ready product competitive capacity due to thermal and electric energy saving.

Description

The proposed method for the invention relates to the canning industry and can be used in the production of stewed apricots in cans 1-82-1000.

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

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

where 25 is the duration of the period of heating water to 100 ° C, min;

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

25 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

118 - 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: 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; saving heat energy, as well as reducing costs and increasing competitiveness.

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

$$\frac{\mathrm{fifteen}-25-25}{{\mathrm{one\; hundred}}^{\circ }C}$$

where 15 is the duration of the period of heating water to 100 ° C, min;

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

25 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С.

An example implementation 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 15 minutes, increasing the temperature of the water in the bath (container) to 100 ° C. Then, for 25 minutes, the cans are sterilized at the achieved water temperature of 100 ° C, followed by cooling with cold water for 25 minutes, lowering 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 significantly save thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned 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 technology manual.

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.

The salient features of the proposed method are: pre-heating the fruits in jars before pouring the syrup with hot water at a temperature of 85 ° C, which allows pouring syrup at a temperature of 95 ° C into the jar (according to the 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 apricots, characterized in that after filling the cans with fruits for 2-3 minutes, fill them with hot water at a temperature of 85 ° C, followed by replacing the water with syrup at a temperature of 95 ° C, then the cans are rolled up with self-exhausting lids and subjected to heat treatment without creating backpressure in open-type apparatuses by mode $$\frac{\mathrm{fifteen}-25-25}{{\mathrm{one\; hundred}}^{\circ }C}$$

.