RU2505252C1 - Raspberry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 4, 4 and 8 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 4 and 4 minutes and in a 20-25°C atmospheric air flow at a rate of 5-6 m/s during 8 minutes. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the heat treatment process simplification.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of raspberry compote in cans SKO 1-58-200.

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

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

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

20 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

118 - 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; ensuring the simultaneous heating and cooling of cans with canned goods in the same bathtubs and thereby contributing to the simplification of the process of heat treatment and the design of the apparatus for heat sterilization, by reducing its overall dimensions and metal consumption and significant savings in heat and water.

The specified technical result is achieved due to the fact that, according to the proposed method, the fruits packaged in jars for 2-3 minutes are poured with hot water at a temperature of 85 ° C, then this water is replaced with syrup at a temperature of 95 ° C, the cans are rolled up, installed in a carrier providing mechanical tightness of the cans and are pre-heated in the first bath with water at a temperature of 75 ° C for 4 min, followed by transfer to the second and third baths with water at a temperature of 95 ° C for 4 min, respectively, and 100 ° C for 8 min followed by cooling in the second and first baths with water at temperatures of 95 and 75 ° C for 4 and 4 minutes, respectively, and continuing cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 8 minutes

An example implementation of the method.

Jars with pre-packaged fruits are poured with hot water at a temperature of 85 ° C for 2-3 minutes, then this water is replaced with syrup at a temperature of 95 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans and placed in a hot water bath with a temperature of 75 ° C for 5 minutes After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 95 ° C for 5 minutes, then to a bath of water at a temperature of 100 ° C for 8 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 95 ° C for 6 min and in the first bath for 6 min at a water temperature of 75 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 8 min

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

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 for 2-3 minutes, 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 filling 85 ° C ); three-stage heating of compote in water at temperatures of 75, 95 and 100 ° C for 4, 4 and 8 minutes, respectively, followed by two-stage cooling for 4 and 4 minutes in water and 8 minutes in a stream of atmospheric air, and the processes of heating and cooling at temperatures of 75, 95 ° C are carried out simultaneously in the same bathtubs.

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

Literature

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

Claims (1)

A method of producing raspberry compote, characterized in that the fruits, after preliminary preparation and packaging, are poured into jars for 2-3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the jars are rolled up, installed in a carrier , providing mechanical tightness of the cans, and is subjected to simultaneous stepwise heating of canned food in baths with water at temperatures of 75, 95 and 100 ° C for 4, 4 and 8 minutes, respectively, and cooling of others in the same bathtubs with water at temperatures of 95 and 75 ° C current 4 and 4 minutes with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 8 minutes