RU2520139C2 - Method for production of grape compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to grape compote production method. The method is as follows: after packing into jars fruits are pored with 40°C hot water for 2-3 minutes with subsequent water replacement with 60°C syrup. Then the jars are sealed with self-exhaustible caps, placed into a vessel filled with 65°C hot water and thermally treated without creation of counter-pressure in open-type apparatus according to the mode

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

1 ex

Description

The invention relates to the canning industry and can be used in the production of compote from grapes in banks 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 grapes" in an autoclave [1] according to the mode

$$\frac{\mathrm{twenty}-(12-\mathrm{fifteen})-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 118\mathrm{to}P\mathrm{but}$$

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

12-15 - 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;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption,

- the complexity of the technological equipment for thermal sterilization, due to the fact that it operates under excessive pressure.

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; saving heat energy, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that the fruits packaged in jars are filled with hot water at a temperature of 40 ° C for 2-3 minutes, then the water is replaced with syrup at a temperature of 60 ° C, then the jars are rolled up with self-extinguishing lids [2] and sterilized in open devices type without backpressure by mode

$$\frac{10-(12-\mathrm{fifteen})-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }C}$$

where 10 is the duration of the period of heating water to 100 ° C, min;

12-15 - 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;

An example implementation of the method.

Before pouring the syrup for 2-3 minutes, pour hot water at a temperature of 40 ° C into jars with laid fruits, then replace the water with syrup at a temperature of 60 ° C, roll the jars with self-exhausted lids, and place them in a bath (container) with hot water at a temperature of 65 ° C and subjected to heating for 10 min, increasing the temperature of the water in the bath (container) to 100 ° C. Then, for 12-15 minutes, the cans are sterilized at a reached water temperature of 100 ° C, followed by cooling with cold water for 20 minutes, reducing the temperature of the water in the bath (tank) during this time to 40 ° C.

Pouring syrup at a temperature of 60 ° C allows you to provide significant savings in thermal energy due to the fact that since the syrup is boiled at a temperature of 100 ° C and when canning according to the proposed method, the syrup is cooled to 60 ° C before pouring into cans, and not to 40 ° C, as provided in the technological instructions.

The use of self-extinguishing lids ensures the removal of air from the cans during their heating, which, firstly, provides the possibility of carrying out the sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from the cans contributes to a more complete preservation of biologically active substances contained in the product because the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions.

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 40 ° C, which allows pouring syrup at a temperature of 60 ° C into a jar (according to current technological instructions, the temperature of the syrup when pouring 40 ° C) [1]; the cans are sealed with self-extinguishing lids, and heat treatment is carried out without creating back pressure in the apparatus.

This mode provides energy savings due to the unnecessary creation of backpressure in the apparatus, it does not require sophisticated technological equipment for the implementation of heat sterilization of canned food, saving heat energy and improving the quality of finished products by reducing the duration of heat treatment.

Literature

1. A collection of technological instructions for the production of canned food, t.2, M .: Food industry. 1977.

2. Flaumenbaum B.L., Ibragimova L.R., Bloch G.A. Self-extinguishing glass packaging with type 1 closure with “breathable” lids. - Canning and vegetable drying industry, 1983, No. 1, p.29-32.

Claims (1)

A method of producing compote from grapes, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 40 ° C, followed by replacing the water with syrup at a temperature of 60 ° C, then the cans are rolled up with self-extinguishing lids, placed in a container with hot water at a temperature of 65 ° C and is subjected to heat treatment without creating backpressure in open-type apparatuses according to the regime: