RU2520699C2 - Sweet cherry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The sweet cherry compote production method is as follows: after preliminary preparation and packing into jars fruits are poured with 60°C hot water for 2-3 minutes; then water is replaced with 85°C syrup. Then the jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars and subjected to preliminary heating in the first bath filled with 75°C water during 6 minutes with subsequent transfer into the second and the third baths filled with 95°C and 100°C water, respectively, for 6 and 15-17 minutes, accordingly, with subsequent cooling in the second and the first baths filled with 95°C and 75°C water, respectively, during 6 and 6 minutes, accordingly, where the next batch of jars is simultaneously heated, with further continuation of cooling in 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.

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

1 ex

Description

The present invention relates to the canning industry, and in particular to methods for the production of sweet compote in cans SKO 1-82-1000.

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

$$\frac{25-\left(\mathrm{thirty}-35\right)-25}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 118\mathrm{to}P\mathrm{but}$$

where 25 is the duration of the period of heating water to 100 ° C, min;

 (30-35) - the length of the period of its own sterilization at 100 ° C, min;

25 - 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 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; simplification of the process and the design of the apparatus 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 6 minutes, followed by transfer to the second and third baths with water at a temperature of 95 ° C for 6 min and 100 ° C for 15-17 min, respectively followed by by cooling in the second and first baths with water at temperatures of 95 and 75 ° C for 6 and 6 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, while in the process 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 with a temperature of 85 ° 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 6 minutes After 6 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 95 ° C for 6 minutes, then to a bath of water at a temperature of 100 ° C for 15-17 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 95 ° C for 6 minutes and in the first bath for 6 min at a water temperature of 75 ° C, in which the next batch of cans is simultaneously heated 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, 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 75, 95 and 100 ° C, respectively, 6, 6 and 15-17 minutes, followed by three-stage cooling for 6, 6, and 8 minutes, while the processes of heating and cooling cans except for the last stages of heating and cooling, they are carried out simultaneously in the same bathtubs, while during the heat treatment the jar 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. A collection of technological instructions for the production of canned food. T. 2, ML 1977

Claims (1)

A method of producing compote from cherries, 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 jars are rolled up, installed in a carrier providing mechanical tightness of the cans, and is subjected to preliminary heating in the first bath with water at a temperature of 75 ° C for 6 min, followed by transfer to the second and third baths with water at a temperature of 95 ° C for 6 min and 100 ° C for 15-17 min, respectively since last by cooling in the second and first baths with water at a temperature of 95 ° C for 6 min and 75 ° C for 6 min, in which the next batch of cans is heated simultaneously, and continued cooling in a stream of atmospheric air at a temperature of 20-25 ° C and speed 7-8 m / s for 8 min, while during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .