RU2524983C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 120°C air flow at a rate of 3.5 m/s during 35 minutes with subsequent maintenance during 20 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 25 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 0.3 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.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilization of compote from pears and quinces in cans SKO 1-82-3000.

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:

, $$\frac{\mathrm{thirty}-\mathrm{fifty}-\mathrm{thirty}}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

,

where 30 is the duration of heating the water in the autoclave to 100 ° C, min; 50 - the duration of their own sterilization, min; 30 — cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° С.

The disadvantages of this method are:

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

- uneven heat treatment of different product layers in the bank (the temperature difference between the central and peripheral layers reaches 12-15 ° C and, accordingly, the magnitude of the sterilizing effects is 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 electric 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, 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 3.5 m / s for 35 minutes, then the carrier with cans is transferred to a chamber with a temperature of 105 ° C for 20 minutes, followed by cooling in a stream of atmospheric air from tamper at a temperature of 20-22 ° C and a speed of 7-8 m / s for 25 minutes, and while in the process of heat treatment in a stream of heated air with a temperature of 120 ° C and cooling, the jar is subjected to intermittent 2 to 3 minutes rotation with bottom on the cover ”with a frequency of 0.3 s ^-1 and an interval of 2-3 minutes

An example 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 the heated air circulates _{in the} temperature t = 120 ° C and a speed of 3.5 m / s, and within 35 minutes the contents of the cans subjected to heating while the discontinuous 2-3 min banks rotation with "bottoms on the lid" frequency of 0.3 s ^-1 int in 2-3 minutes, then the carrier with the cans is transferred to the holding zone for 20 minutes at a temperature of heated air of 105 ° С min in the static state of the cans and then to the chamber for cooling in the stream of atmospheric air with a temperature of 20-22 ° С and a speed of 7 -8 m / s for 25 minutes, and the cans are subjected to intermittent 2 to 3 minutes rotation from the “bottom to the cover” with a frequency of 0.3 s ^-1 and 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, it reduces the duration of the process of mechanical wiping of the fruits among themselves, which helps to preserve their integrity and improve the structural and mechanical properties of the finished product, and reduce the duration of the process contributes to a more complete conservation of biologically active components contained in the feedstock.

In addition to the continuous rotation of the cans, it 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 a stream of air with a temperature of 120 ° C and a speed of 3.5 m / s for 35 minutes, followed by exposure in a chamber at a temperature of 105 ° C for 20 minutes with further cooling in a stream of atmospheric air with a temperature of 20-22 ° C at a speed of 7-8 m / s for 25 min and at the same time during the heat treatment in a stream of heated air with a temperature of 120 ° C and cooling, the jar is subjected to intermittent 2-3-min rotation "Bottom on the lid" with a frequency of 0.3 s ^-1 and an interval of 2-3 minutes.

The proposed method in comparison with the prototype provides significant savings in heat energy and water in the process of heat sterilization, improving the quality of the finished product by reducing the duration of heating and the duration of mechanical mixing of the product 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 for the production of compote from pears and quinces, characterized in that the fruits, after preliminary preparation and packaging in cans, are poured for 3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup with 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 3.5 m / s for 35 min, followed by exposure in a chamber at a temperature of 105 ° C for 20 min and cooling in a stream of air with a temperature of 20-22 ° C and at a speed of 7-8 m / s for 25 min, while in the process of heat treatment in a stream of heated air with a temperature of 120 ° C and cooling, the jar is subjected to intermittent 2-3-3 min rotation from "bottom to cover" with a frequency of 0, 3 s ^-1 and an interval of 2-3 minutes.