RU2512356C1 - Plum compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to the food industry, namely - to preserved compotes production. After preliminarily preparation and packing of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with a 85°C syrup. Then the jars are sealed and put into the carrier ensuring the jars mechanical air-tightness. Then the jars are subjected to staged heating in baths filled with 80 and 100°C water during 6 and 12 minutes respectively with subsequent cooling in the same bath filled with 80°C water during 6 minutes. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 12 minutes.

EFFECT: method improvement.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing compote from plums in cans SKO 1-82-350.

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

, $$\frac{\mathrm{twenty}-10-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 118\mathrm{to}P\mathrm{but}$$

,

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

10 - 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; providing 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 cans are filled with hot water at a temperature of 60 ° C for 2-3 minutes, then this water is replaced with syrup at a temperature of 85 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness cans, and are pre-heated in the first bath with water at a temperature of 80 ° C for 6 min, followed by transfer to a second bath with water at a temperature of 100 ° C for 12 min, followed by cooling in the first bath with water perature of 80 ° C for 6 min and continued cooling in ambient air stream temperature of 20-25 ° C and a speed of 7-8 m / s for 12 min.

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 at a temperature of 85 ° 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 at a temperature of 80 ° C for 6 minutes After 6 minutes, the carrier with the cans is transferred to a water bath at a temperature of 100 ° C for 12 minutes. After this time, the cans are cooled in the first bath for 6 minutes at a water temperature of 80 ° C, in which the next batch of cans is heated simultaneously with further cooling in a stream of atmospheric air at a temperature of 20-25 ° C and a speed of 7-8 m / s within 12 min

The use of stepwise cooling of the compote in the same bath 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 heat treatment is used to heat canned food 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: two-stage heating of compote in water at temperatures of 80 and 100 ° C for 6 and 12 minutes, respectively, followed by two-stage cooling for 6 and 12 minutes, and the cans heating and cooling processes, except for the last stages of heating and cooling, 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 plums, characterized in that the fruits, after preliminary preparation and packaging in jars, are filled with hot water at a temperature of 60 ° C for 2-3 minutes, after which the water is replaced with syrup at a temperature of 85 ° C, then the cans 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 80 and 100 ° C for 6 and 12 minutes, respectively, followed by cooling in the same bath with water at 80 ° C for 6 min with continued cooling air stream temperature 20-25 ° C and a speed of 7-8 m / s for 12 min.