RU2520028C2 - Method for sterilisation of preserves "plum-and-milk beverage with pulp" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves three-stage heating of the preserves in 60, 80 and 100°C water during 5, 5 and 30 minutes respectively with subsequent three-stage cooling in water during 4, 5 and 8 minutes; heating and cooling at water temperature equal to 60 and 80°C are performed in the same baths.

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

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilizing fruit canned food "Plum and milk drink with pulp" in cans 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 in an autoclave [1] according to the mode

$$\frac{\mathrm{twenty}-25-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{o}C}\cdot 117\mathrm{to}P\mathrm{but}$$

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

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;

117 - 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 canned food, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; 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 pre-heated 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 with a temperature of 80 ° C, respectively, for 5 minutes and 100 ° C for 30 minutes, followed by cooling in the second and first baths with water at temperatures of 80 and 60 ° C for 5 and 5 minutes, respectively, and continued cooling in the fourth anne at a water temperature of 40 ° C for 8 minutes

An example of the method

After sealing, the cans with canned goods are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and placed in a hot water bath at 60 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ° C for 5 minutes, then to a bath of water at a temperature of 100 ° C for 30 minutes. After this time, the cans are cooled in the same baths: in the second one at a water temperature of 80 ° C for 5 minutes and in the first bath at a water temperature of 60 ° C for 5 minutes, in which the next batch of cans is heated simultaneously, with further cooling in the fourth bath at a water temperature of 40 ° C for 8 minutes

The use of stepwise cooling of canned food in the same baths 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 of heat treatment, canned food is heated 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 canned food in water at temperatures of 60, 80 and 100 ° C, respectively, for 5, 5 and 30 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, they 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.

Claims (1)

A method of sterilizing a plum-milk drink with pulp, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and stepwise heating is carried out in bathtubs with water at temperatures of 60, 80 and 100 ° C for 5, 5 and 30, respectively min, followed by cooling in the second and first baths with water at temperatures of 80 and 60 ° C for 5 and 5 min, in which the next batch of cans is heated simultaneously, and cooling continues in another bath at a water temperature of 40 ° C for 8 min .