RU2517739C2 - Method for production of grape compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to production of grape compote in jars 1-82-1000. The method involves preliminary heating of fruits in jars with 40°C hot water during 2-3 minutes, replacement of water with 60°C syrup. One performs sealing of the jars using self-exhaustible caps, their placement into a bath filled with hot water and heating during 15 minutes increasing the temperature in the bath up to 100°C. Then the jars are sterilised without counter-pressure in open-type apparatus during 18-25 minutes at water temperature equal to 100°C with subsequent cooling with cold water during 25 minutes.

EFFECT: invention promotes preservation of natural components of the raw material used, reduction of residual air quantity in the jar before sealing and air removal during the heat treatment process, boiled fruits quantity decrease and enhancement of nutritive value of the ready product, in particular, the invention promotes more complete preservation of biologically active components of the initial raw material and vitamin C.

Description

The present invention relates to the canning industry and can be used in the production of compote from grapes in banks 1-82-1000.

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

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

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

18-25 - 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 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 a reduction in 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 peels; saving thermal energy, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that the fruits packaged in jars are filled with hot water at a temperature of 40 ° C for 2-3 minutes, then the water is replaced with syrup at a temperature of 60 ° C, then the jars are rolled up with self-extinguishing lids [2] and sterilized in open devices type without backpressure by mode

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

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

18-25 - 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 pouring syrup for 2-3 minutes, pour hot water at a temperature of 40 ° C into jars with laid fruits, then replace the water with syrup at a temperature of 60 ° C, roll the jars with self-exhausted lids, and place them in a bath (container) with hot water at a temperature of 65 ° C and subjected to heating for 15 min, increasing the temperature of the water in the bath (container) to 100 ° C. Then, for 18-25 minutes, the cans are sterilized at a reached water temperature of 100 ° C, followed by cooling with cold water for 20 minutes, reducing the temperature of the water in the bath (container) during this time to 40 ° C.

Pouring syrup at a temperature of 60 ° C allows you to provide significant savings in thermal energy due to the fact that since the syrup is boiled at a temperature of 100 ° C and during canning according to the proposed method, the syrup is cooled to 60 ° C before pouring into cans, and not to 40 ° C, as provided in the technological instructions.

The use of self-extinguishing 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.

Significant distinguishing features of the proposed method are pre-heating the fruits in jars before pouring syrup with hot water at a temperature of 40 ° C, which allows pouring syrup at a temperature of 60 ° C into the jar (according to the current technological instructions, the temperature of the syrup when pouring 40 ° 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, p.29-32.

Claims (1)

A method of producing compote from grapes, characterized in that after filling the jars with fruits for 2-3 minutes, pour hot water at a temperature of 40 ° C, followed by replacing the water with syrup at a temperature of 60 ° C, then the banks are rolled up with self-exhausting lids and subjected to heat treatment without creating back pressure in open devices by mode: