RU2517912C2 - Bilberry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of bilberries in jars with 85°C hot water, replacing water with a 95°C syrup. Then the jars are sealed and put into the carrier ensuring the jars mechanical air-tightness and subjected to staged heating in baths filled with 80 and 100°C water during 6 and 10 minutes respectively. Then one performs cooling in the same bath filled with 80°C water during 6 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 12 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.166 s^-1.

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

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of blueberry compote 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 "Blueberry Compote" in an autoclave [1] according to the mode

$$\frac{25-\mathrm{fifteen}-25}{{\mathrm{one\; hundred}}^{\circ }\mathrm{FROM}}\cdot 118\mathrm{to}P\mathrm{but}$$

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

15 - 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 and 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 of 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 80 ° C for 6 min, followed by transfer to a second bath with water at a temperature of 100 ° C for 10 min, followed by cooling in the first bath with water with a temperature of 80 ° C for 6 min 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 12 min, and during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .

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 with 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 80 ° C for 6 minutes After 6 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 100 ° C for 10 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 continued cooling in the stream of atmospheric air at a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and during the heat treatment, the jar is rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .

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.

Significant distinguishing features of the proposed method are: two-stage heating of compote in water at temperatures of 80 and 100 ° C for 6 and 10 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. A collection of technological instructions for the production of canned food, t. 2, M., 1977

Claims (1)

A method of producing blueberry compote, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 2–3 min 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 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 10 minutes, respectively, followed by cooling in the same bath with water at 80 ° C for 6 min with continued cooling Nia in ambient air stream temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and thus in the process of heat treatment jar is rotated with the bottom cover at a frequency of 0.166 s ^-1.