RU2517914C2 - Sweet cherry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for production of sweet cherry compote in jars 11-82-800. The method involves preliminary preparation and packing of fruits into jars, pouring with 60°C hot water during 2-3 minutes, water replacement with 85°C syrup. The jars are sealed, put into the carrier ensuring the jars mechanical air-tightness of the jars. One performs three-stage heating in 75, 95 and 100°C water during 5, 5 and 12-15 minutes, respectively, with subsequent three-stage cooling in 75, 95°C water during 5 and 5 minutes in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 8 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.16 s^-1. Heating and cooling are performed at a water temperature equal to 75 and 95°C in the same baths.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

Description

The invention relates to the canning industry, and in particular to methods for the production of sweet compote in cans 11-82-800.

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

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

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

(25-30) - 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 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

creation of a method for the production of stewed fruit 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 peels; 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 carrier that provides mechanical tightness of the cans and subjected to preliminary heating 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 12-15 min, respectively subsequent oh by cooling in the second and first baths with water at temperatures of 95 and 75 ° C for 5 and 5 minutes, respectively, and continued cooling in a stream of atmospheric air at a temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes, and during heat treatment, the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .

An example 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 60 ° 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 75 ° C for 5 minutes After 5 minutes, the carrier with the jars 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 12-15 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 minutes 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 continuation cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes, and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.16 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: three-stage heating of compote in water at temperatures of 60, 80 and 100 ° C, respectively, 5, 5 and 12-15 minutes, followed by three-stage cooling for 5, 5, and 8 minutes, and 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, and in this process, the can is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .

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)

Method for the production of sweet compote, 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 60 ° C, 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 simultaneously carry out stepwise heating in baths with water at temperatures of 75, 95 and 100 ° C for 5, 5 and 12-15 minutes, respectively, of some cans and cooling others in the same baths with water at temperatures of 95 and 75 ° C during e 5 and 5 min with continued cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes, and during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .