RU2524247C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preliminary heating of fruits with a 85°C hot water during 3 minutes, water replacement with 98°C syrup, subsequent sterilisation in a 120°C air flow at a rate of 8.5 m/s during 15 minutes with subsequent maintenance during 25-30 minutes in the 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 120°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec^-1 with a 2-3 minutes' interval.

EFFECT: reduced processing time, improved the ready products quality and significant saving of thermal energy and water.

Description

The invention relates to the canning industry, and in particular to methods for the production of compote from pears and quinces 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 compotes [1], the essence of which is that the rolled cans are placed in a sterilization apparatus (autoclave) and subjected to heat treatment according to the regime:

$$\frac{25-(35-45)-25}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where: 25 - the duration of heating the water in the autoclave to 100 ° C, min; (35-45) - duration of own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 8-10 ° C, and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- 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; improving the structural and mechanical characteristics of the finished product; reducing the number of boiled fruits and fruits with cracked skin; saving heat and electricity 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, fruits packaged in jars for 3 minutes are poured with hot water at a temperature of 85 ° C, then this water is replaced with syrup with a temperature of 98 ° C, installed in a special carrier that provides mechanical tightness of the cans, and subjected to heating in a stream of heated air with a temperature of 120 ° C and a speed of 8.5 m / s for 15 minutes, then the carrier with cans is transferred to a chamber with a temperature of 105 ° C for 25-30 minutes, followed by cooling in a stream of atmospheric air at a pace with a temperature of 20-22 ° C and a speed of 7-8 m / s for 15 minutes, and in this case, during heat treatment in a stream of heated air with a temperature of 120 ° C and cooling, the jar is subjected to intermittent 2-3 minutes rotation from “bottom to cover ”with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

An example implementation of the method.

Before pouring syrup, pour hot water at a temperature of 85 ° С for 3 min into a jar with laid fruits, then replace this water with syrup at a temperature of 98 ° С, roll the jars, install them in a carrier that provides mechanical tightness (to prevent the lid from breaking during heating), and placed in a chamber where heated air circulates at a temperature of t _B = 120 ° C and a speed of 8.5 m / s, and for 15 minutes the contents of the cans are subjected to heating with simultaneous intermittent 2-3 minutes rotation of the can with bottom on the cover ”with a frequency of 0.166 s ^-1 s inter in 2-3 minutes, then the carrier with the cans is transferred to the holding zone for 25-30 minutes at a temperature of heated air of 105 ° C min in the static state of the cans and then to the chamber for cooling in the stream of atmospheric air at a temperature of 20-22 ° C and at a speed of 7-8 m / s for 15 minutes, while the banks are subjected to intermittent 2-3 minutes rotation from “bottom to cover” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

The use of intermittent rotation of the cans during the heat treatment contributes to the intensification of the internal heat transfer process in the can and in combination with holding the cans in a static state, reduces the duration of the process of mechanical wiping of fruits among themselves, which helps to preserve their integrity and improve the structural and mechanical properties of the finished product, and reduce the duration the process contributes to a more complete conservation of biologically active components contained in the feedstock.

In addition, the intermittent rotation of the cans saves the energy spent on the rotation of the cans, while ensuring the uniformity of the heat treatment process and its intensification.

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 85 ° C for 3 min, which allows pouring syrup at a temperature of 98 ° C into a jar (according to the current technological instructions, the temperature of the syrup when pouring is 80-85 ° C ), the compote is heated in an air stream with a temperature of 120 ° C and a speed of 8.5 m / s for 15 minutes, followed by exposure in a chamber at a temperature of 105 ° C for 25-30 minutes with further cooling in an atmospheric air stream an ear with a temperature of 20-22 ° C at a speed of 7-8 m / s for 15 minutes and at the same time, during heat treatment in a stream of heated air with a temperature of 120 ° C and cooling, the jar is subjected to intermittent 2-3 minutes rotation from the “bottom” on the cover ”with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

In addition, the proposed method in comparison with the prototype provides significant savings of thermal energy and water in the process of heat sterilization and provides improved quality of the finished product by reducing the duration of heating and ensuring uniformity of heat treatment.

Literature

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

Claims (1)

A method of producing compote from pears and quinces, characterized in that the fruits, after preliminary preparation and packaging in jars, are poured for 3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup at a temperature of 98 ° C, then the cans are rolled up, installed in a carrier ensuring tightness, the compote is heated in a stream of heated air with a temperature of 120 ° C and a speed of 8.5 m / s for 15 minutes, followed by exposure in a chamber at a temperature of 105 ° C for 25-30 minutes and cooling in a stream of air with a temperature of 20 -22 ° C and s orostyu 7-8 m / s for 15 min, and during heat treatment in a heated air stream at 120 ° C and cooling the jar is subjected to intermittent 2-3 minutes with rotation at the bottom of a cover with a frequency of 0.166 s ^-1 and the interval in 2-3 minutes