RU2508889C2 - Cherry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to cherry compote production. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75 and 85°C water for 4 and 10-12 minutes respectively and subsequent two-stage cooling in 75°C water during 4 and minutes in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 6 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.1 s^-1. Heating and cooling are performed at a water temperature equal to 75°C in the same bath.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

1 ex

Description

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

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

$$\frac{\mathrm{twenty}-\left(\mathrm{twenty}-25\right)-\mathrm{twenty}}{{85}^{\circ }\mathrm{FROM}}\cdot 88\mathrm{to}P\mathrm{but}$$

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

(20-25) - the length of the period of its own sterilization at 85 ° C, min;

20 - the duration of the cooling period, min;

85 ° C - sterilization temperature, ° C;

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 according to the proposed method, the fruits packaged in cans are filled with hot water at a temperature of 60 ° C for 2-3 minutes, then this water is replaced with syrup with a temperature of 85 ° C, the cans are rolled up, installed in a special carrier, providing mechanical tightness of the cans, and is subjected to preheating in the first bath with water at a temperature of 75 ° C for 4 min, followed by transfer to a second bath with water at a temperature of 85 ° C for 10-12 min, followed by cooling in the first bath with water temperature of 75 ° C for 4 minutes, respectively, and continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 6 minutes, while during heat treatment the jar is rotated from the bottom to the lid with a frequency 0.1 s ^-1 .

An example implementation of the method.

Jars with pre-packaged fruits are poured with hot water at a temperature of 60 ° C for 2-3 minutes, then this water is replaced with syrup with a temperature of 85 ° C, then the cans are rolled up, installed in a carrier that provides mechanical tightness (preventing the caps from breaking off during heat treatment), and placed in a bath with hot water at a temperature of 75 ° C for 4 minutes After 4 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 85 ° C for 10-12 minutes. After this time, the cans are cooled in the same baths: in the first bath for 4 min at a water temperature of 75 ° C, in which the next batch of cans is heated simultaneously, with further continued cooling in the stream of atmospheric air at a temperature of 20-25 ° C and speed 7-8 m / s for 6 min, while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .

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.

Salient features of the proposed method are: two-stage heating of compote in water with temperatures of 75, 85, respectively 4, and 10-12 minutes, followed by two-stage cooling in water and atmospheric air at a temperature of 20-25 ° C and a speed of 7-8 m / s for 4 and 6 minutes, while the processes of heating and cooling cans, in addition to 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 producing compote from cherries, 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 60 ° C, after which the water is replaced with syrup at a temperature of 85 ° C, then the jars are rolled up, installed in a carrier providing mechanical tightness of the cans and is subjected to stepwise heating in baths with water at temperatures of 75 and 85 ° C for 4 and 10-12 minutes, respectively, followed by cooling in the same bath with water at 75 ° C for 4 minutes and continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 6 minutes, while during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .