RU2524263C2 - Plum compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. One performs preliminary heating of fruits in jars with 60 and 95°C hot water during 2-3 minutes, respectively, the water replacing with 98°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in the apparatus according to the preset mode.

EFFECT: invention promotes preservation of biologically active components of the raw material used, reduction of residual air quantity in the jar before sealing and air removal during the heat treatment process and boiled and cracked fruits quantity decrease; the invention ensures the prime cost reduction and enhancement of the ready product competitiveness due to thermal and electric energy saving.

1 ex

Description

The present invention relates to the canning industry and it can be used in the production of compote from plums in cans 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 "Compote from plums" in an autoclave [1] according to the mode

$$\frac{\mathrm{twenty}-(\mathrm{twenty}-25)-\mathrm{twenty}}{{85}^{o}C}\cdot 88\mathrm{to}P\mathrm{but}$$

where 20 is the duration of the period of heating water to 85 ° C, min;

20-25 - the length of the period of its own sterilization at 85 ° C, min;

20 - the duration of the cooling period, min;

85 ° С - sterilization temperature, ° С;

88 - 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 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: 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; 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 according to the proposed method, the fruits after preliminary preparation are packaged in jars and filled with water at a temperature of 60 ° C for 2-3 minutes, re-filled for 2-3 minutes with water at a temperature of 95 ° C, followed by the replacement of this water on syrup with a temperature of 98 ° C, then the cans are rolled up with self-exhausted lids and subjected to heat treatment according to the regime:

$$\frac{(\mathrm{twenty}-25)-\mathrm{twenty}}{85-{40}^{o}C}$$

where - 20-25 - the duration of the pasteurization period at 85 ° C, min;

20 - the duration of the water cooling period from 85 to 40 ° C, min;

An example of the method

Before filling the syrup for 2-3 minutes, pour hot water at a temperature of 60 ° C into jars with laid fruits and then replace this water for 2-3 min with water at a temperature of 95 ° C, followed by replacing this water with a syrup at a temperature of 98 ° C. Next, the jars are rolled up with self-extinguishing lids, placed in an autoclave (container) with hot water at a temperature of 85 ° C and subjected to heating for 20-25 minutes, followed by cooling with cold water for 20 minutes, lowering the temperature of the water in the autoclave (container) during this time up to 40 ° C.

Pouring the syrup at a temperature of 98 ° C allows you to significantly save thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned according to the proposed method, the syrup is cooled to 98 ° C before pouring into cans, and not to 80 ° C. as provided in the technology manual.

Preheating the fruit twice with hot water ensures uniform heat treatment of canned food in banks and reduces the duration of the heat treatment process, which helps to improve the quality of the finished product. The use of self-ejectable lids ensures the removal of air from the cans during their heating, which makes it possible to carry out the sterilization process without creating back pressure in the apparatus and by removing air from the cans contributes to a more complete preservation of biologically active substances contained in the product.

Salient features of the proposed method are: preliminary double heating of fruits in jars before pouring syrup with hot water at a temperature of 60 and 95 ° C, which allows pouring syrup into a jar at a temperature of 98 ° C; the cans are sealed with self-extinguishing lids and the heat treatment is carried out without creating back pressure in the apparatus.

This mode saves heat and electricity and improves the quality of finished products by reducing the duration of heat treatment.

Literature

1. 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, S.29-32.

Claims (1)

A method of producing stewed compote from plums, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, re-filled for 2-3 minutes with hot water at a temperature of 95 ° C, followed by the replacement of water with syrup at a temperature of 98 ° C, then the banks are rolled up with self-exhausting lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the regime: $$\frac{(\mathrm{twenty}-25)-\mathrm{twenty}}{85-{40}^{o}C}$$

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