RU2508885C2 - Cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry during cherry compote production. The method involves three-stage heating of cherry compote in 60, 80 and 85°C water during 6, 6 and 35 minutes respectively. Subsequent cooling of the other jars in the same baths during 6, 6 minutes with 60 and 80°C water with continuation of cooling in another bath at water temperature equal to 40°C during 8 minutes.

EFFECT: method ensures saving of heat energy and water, the process duration reduction and the ready product quality enhancement as well as preservation of biologically active components of the raw material.

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

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

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

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

25 - the duration of the cooling period, min;

85 ° С - sterilization temperature, ° С;

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; simplifying the process of implementing the method and apparatus design 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 85 ° C for 35 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 bath at a water temperature of 40 ° C for 8 minutes

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from breaking during the heat treatment), and placed in a hot water bath at 60 ° C 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 85 ° C for 35 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 min and in the first bath for 6 min 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 minutes

The use of stepwise cooling of compote in the same bathtubs where heating is 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 of heat treatment, canned food is used in the first and second baths the heat given off by banks cooled in the same baths that have already undergone heat treatment. And water for cooling is consumed only in the last bath.

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 60, 80 and 85 ° C, respectively, 6, 6 and 35 minutes, followed by three-stage cooling for 6, 6 and 8 minutes, and the can heating and cooling processes, 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.

Literature

1. 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 stepwise heating is carried out simultaneously in baths with water at temperatures of 60, 80 and 85 ° C for 6, 6 and 35 minutes, respectively, of one can and cooling others in the same bathtubs with water at temperatures of 80 and 60 ° C for 6 and 6 minutes, with continued cooling in another bath at a water temperature of 40 ° C for 8 minutes.