RU2524250C2 - Tangerine compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 5, 5 and 6-10 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 5 and 5 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 6 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.12 s^-1. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths.

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

Description

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

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned food "Mandarin Compote" in an autoclave [1] according to the mode

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

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

20-35 - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

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 skin; providing 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 according to the proposed method, the fruits packaged in cans are poured for 85 minutes at hot temperatures for 2-3 minutes, then this water is replaced with syrup at a temperature of 95 ° C, cans are rolled up, installed in a carrier providing mechanical tightness of the cans and are pre-heated 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 10-18 min, respectively subsequent oh deposition 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, and during heat treatment, the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .

An example implementation of the method.

Jars with pre-packaged fruits are poured with hot water at a temperature of 85 ° C for 2-3 minutes, then this water is replaced with syrup with a temperature of 95 ° C, then the jars are rolled up, installed in a carrier that provides mechanical tightness of the jars, and placed in a hot water bath with a temperature 75 ° C for 6 min. After 6 minutes, the carrier with the jars is transferred to a bath of water with a temperature of 95 ° C for 6 minutes, then to a bath of water with a temperature of 100 ° C for 10-18 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 minutes at a water temperature of 75 ° C, in which the next batch of cans is heated simultaneously, and continue 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, and 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.

The salient features of the proposed method are three-stage heating of compote in water at temperatures of 75, 95 and 100 ° C for 6, 6 and 10-18 minutes, respectively, followed by three-stage cooling for 6, 6, and 8 minutes, and the cans heating and cooling processes, in addition to the last stages of heating and cooling, they are carried out simultaneously in the same bathtubs and at the same time 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. Collection of technological instructions for the production of canned food, t-2, M. 1977

Claims (1)

Method for the production of compote from tangerines, 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 85 ° C, after which the water is replaced with syrup at a temperature of 95 ° C, then the jars are rolled up, installed in a carrier providing mechanical tightness of the cans, and simultaneously carry out stepwise heating in bathtubs with water at temperatures of 75, 95 and 100 ° C for 6, 6 and 10-18 minutes, respectively, of some cans and cooling others in the same bathtubs with water at temperatures of 95 and 75 ° C for s 6 and 6 minutes with continued cooling in an ambient air stream temperature of 20-25 ° C and a speed of 7-8 m / s for 8 minutes, and thus the bank is rotated in the heat treatment process with the bottom lid at a frequency of 0.16 s ^-1 .