RU2518422C2 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during compote sterilisation. The method envisages three-stage heating of peach compote (with kernels) in 60, 80 and 100°C water during 5, 5 and 20 minutes respectively with subsequent three-stage cooling during 5, 5 and 8 minutes; heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths with continuation of cooling in another bath at a water temperature equal to 40°C during 8 minutes.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled fruits quantity reduction, the method implementation process simplification and heat energy and water saving.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilization of peach compote with pits in cans SKO 11-68-650.

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

$$\frac{\mathrm{twenty}-(10-25)-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 98\mathrm{to}P\mathrm{but}$$

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

(10-25) - 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;

98 - 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; reduce the number of boiled fruits; 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 the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in the first bath with water at a temperature of 60 ° C for 5 minutes, followed by transfer to the second and third baths with water, respectively 80 ° C for 5 minutes and 100 ° C for 20 minutes, followed by cooling in the second and first baths with water at 80 and 60 ° C for 5 and 5 minutes, respectively, and continued cooling for a fourth water bath at 40 ° C for 8 min.

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing the caps from breaking during the heat treatment), and placed in a hot water bath at 60 ° C for 5 minutes. After 5 minutes, the carrier with the jars is transferred to a bath with water at a temperature of 80 ° C for 5 minutes, then to a bath with water at a temperature of 100 ° C for 20 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 80 ° C for 5 min and in the first bath for 5 min at a water temperature of 60 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 40 ° C for 8 minutes

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. And water for cooling is consumed only in the last bath.

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 20 minutes, followed by three-stage cooling for 5, 5 and 8 minutes, and the can heating and cooling processes, except The last stages of heating and cooling 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. 1977

Claims (1)

A method of sterilizing stewed peaches with pits, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and stepwise heating is carried out simultaneously in baths with water at temperatures of 60, 80 and 100 ° C for 5, 5 and 20 minutes, respectively some cans and cooling others in the same bathtubs with water at temperatures of 80 and 60 ° C for 5 and 5 minutes with continued cooling in another bath at a water temperature of 40 ° C for 8 min.