RU2517740C2 - Method for production of fig and feijoa compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The fig and feijoa compote production method characterisation is as follows: after preliminarily preparation and packaging of fruits into jars one performs pouring with hot 85°C water for 2-3 minutes, replacing water with a 95°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness. One performs simultaneous staged heating of some preserves in baths filled with 75, 95 and 100°C water during 5, 5 and 15-20 minutes respectively and cooling of other preserves in the same bath filled with 95 and 75°C water during 5 and 5 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 8 minutes.

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

Description

The present invention relates to the canning industry, and in particular to methods for the production of compote from figs and feijoa in cans SKO 1-82-500.

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

$$\frac{\mathrm{twenty}-(\mathrm{fifteen}-\mathrm{twenty})-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }}\cdot 118\text{A.}\mathrm{to}P\mathrm{but}$$

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

15-20 - 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 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; 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 jars are poured for 85 minutes into hot water for 2-3 minutes, then this water is replaced with syrup with a temperature of 95 ° C, the cans are rolled up, installed in a carrier that provides mechanical tightness of the cans, and subjected to preheating in the first bath with water at a temperature of 75 ° C for 5 min, followed by transfer to the second and third baths with water at a temperature of 95 ° C for 5 min and 100 ° C for 15-20 min, s subsequent cooling drinking water in the second and first baths with temperatures of 95 and 75 ° C for 5 and 5 minutes, respectively, and continuing cooling in the 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 with a temperature of 95 ° C for 5 minutes, then to a bath of water with a temperature of 100 ° C for 15-20 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 95 ° C for 5 min and in the first bath for 5 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 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.

Significant distinguishing features of the proposed method are pre-heating of fruits in jars before pouring 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 a 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 5, 5 and 15-20 minutes, respectively, followed by two-stage cooling for 5 and 5 minutes in water and 8 minutes in the flow of atmospheric air and the processes of heating and cooling at temperatures 75, 95 ° С 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. 977

Claims (1)

A method for the production of compote from figs and feijoa, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured 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 banks are rolled up, set into the 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 5, 5 and 15-20 minutes, respectively, and cooling of others in the same baths with water at temperatures of 95 and 75 ° C for 5 and 5 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