RU2520690C2 - Bilberry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The bilberry compote sterilisation method envisages jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. Then one performs preliminary heating in the first bath filled with 60°C water during 5 minutes with subsequent transfer into the second and the third baths filled with 80°C water for 5 minutes and with 100°C water for 6 minutes with subsequent cooling in the second and the first baths filled with 80°C water during 5 minutes and with 60°C water during 5 minutes, respectively, where the next batch of jars is simultaneously heated, with continuation of cooling in the fourth bath at water temperature equal to 40°C during 5 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures the process duration reduction, the ready products quality improvement and thermal energy and water saving.

1 ex

Description

The invention relates to the canning industry, and in particular to methods for sterilizing blueberry compote in cans SKO 1-82-500.

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

$$\frac{\mathrm{twenty}-8-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 118\mathrm{to}P\mathrm{but}$$

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

8 - 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 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; ensuring the 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 in heat and water.

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 with a temperature of 80 ° C, respectively, for 5 minutes and 100 ° C for 6 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 bath at a water temperature of 40 ° C for 5 min and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .

An example of the method

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during the 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 6 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 5 min and while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.133 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. 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 6 minutes, followed by three-stage cooling for 5, 5 and 5 minutes, while the processes of heating and cooling cans, except for 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 a blueberry compote, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and pre-heated in a first bath with water at a temperature of 60 ° C for 5 min, followed by transfer to a second and third bath with water at a temperature 80 ° C for 5 min and 100 ° C for 6 min followed by cooling in the second and first baths with water, respectively, 80 ° C for 5 min and 60 ° C for 5 min, in which the next batch of baths is simultaneously heated k, and extension in the fourth cooling temperature water bath at 40 ° C for 5 minutes, and wherein during heat treatment jar is rotated with the bottom cover at a frequency of 0.133 s ^-1.