RU2527887C2 - Apple compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to apple compote production method. The method envisages fruits pouring with 85°C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95°C water for 3-4 minutes, water replacement with 95-97°C syrup. The jars are sealed, sterilised in an autoclave with subsequent continuation of cooling in another vessel in an overturned condition of the jars.

EFFECT: method ensures heat treatment process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the ready product heat treatment non-uniformity reduction.

Description

The invention relates to the canning industry, and in particular to methods for producing apple compote in cans SKO 1-82-350.

Sources that were searched by this method showed that the prototype is the method / 1 /, the essence of which is that the prepared fruits after packaging in jars are poured with syrup, rolled up and sterilized according to the regime:

в автоклаве $$\frac{\mathrm{twenty}-\mathrm{eighteen}-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

in an autoclave

where 20 is the duration of heating the water in the autoclave to 100 ° C, min;

18 - the duration of their own sterilization, min;

20 - cooling time, min;

118 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

- the long duration and unevenness of the heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 4-5 ° C), and accordingly the peripheral layers of the product receive excessive heat exposure, which significantly reduces the nutritional value of the finished product, due to biodegradation active components contained in the feedstock;

- the presence of a large amount of air (oxygen) in the bank at the time of sealing, which, firstly, being a strong oxidizing agent, significantly affects the quality of the finished product due to the oxidation of biologically active components contained in the feedstock, and, secondly, contributes to the creation of high excess pressure in the bank during heat treatment;

- violation of the integrity of the fruit due to excessive heat and digestion of individual fruits located in the peripheral areas of the banks;

- a large consumption of thermal energy and water, since after each completion of the heating process, the water in the autoclave is cooled to 40 ° C, although the initial water temperature before the start of the sterilization process should be 60-65 ° C (10-15 ° C more than the temperature of the product in jars before sterilization).

The technical result of the invention is aimed at creating a method for the production of compote, contributing to: reducing the duration of the heat treatment process; reducing the amount of air in the bank; preservation of biologically active components of the raw materials used; reducing the number of boiled fruits and fruits with cracked peels; reducing the excess pressure in the bank during the heat treatment, as well as reducing the unevenness of heat treatment of the finished product.

 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 85 ° C for 3-4 minutes, re-filled for 3-4 minutes with water at a temperature of 95 ° C, followed by replacement of this water to syrup with a temperature of 95-97 ° C, then the cans are rolled up and sterilized in an autoclave according to the regime:

$$\frac{5-\mathrm{fifteen}-\mathrm{fifteen}}{90-\mathrm{one\; hundred}-60}\cdot 98\mathrm{to}P\mathrm{but}$$

, при этом охлаждение во втором автоклаве или емкости осуществляется в перевернутом (вверх дном) состоянии банок,followed by continued cooling in the second autoclave or tank mode $$\frac{5}{40}$$

, while cooling in the second autoclave or container is carried out in an inverted (upside down) state of the cans,

where 5 is the duration of heating the water in the autoclave from 90 to 100 ° C, min;

15 - the duration of their own sterilization at 100 ° C, min;

15 - the duration of cooling water in an autoclave from 100 to 60 ° C, min;

90 - initial temperature of the water in the autoclave;

60 - the final temperature of the water in the autoclave, ° C;

98 - back pressure in the autoclave, kPa;

5 - the duration of cooling in the second autoclave (capacity) at 40 ° C min;

40 - water temperature in the second autoclave (capacity), ° C.

An example implementation of the method.

Fruits prepared in accordance with the technological instruction are packaged in jars. Next, the fruits in banks are poured for 3-4 minutes with water with a temperature of 85 ° C, re-filled for 3-4 minutes with water with a temperature of 95 ° C, followed by the replacement of this water with syrup with a temperature of 95-97 ° C. The cans are rolled up and sent to the autoclave for sterilization at an initial temperature of water in the autoclave equal to 90 ° C and for 5 minutes the temperature of the water in the autoclave is raised to 100 ° C, followed by exposure at this temperature for 15 minutes and further cooling of the water in the autoclave for 15 minutes to 60 ° C, followed by continued cooling in another autoclave or container for 5 minutes at a water temperature of 40 ° C, which is carried out in an inverted (upside down) state of the cans.

Significant distinguishing features of the proposed method are pre-heating the fruits in jars sequentially with hot water at a temperature of 85 ° C and 95 ° C for 3-4 minutes, followed by replacing the water with syrup at a temperature of 95-97 ° C and sterilizing in an autoclave according to the new regime

$$\frac{5-\mathrm{fifteen}-\mathrm{fifteen}}{90-\mathrm{one\; hundred}-60}\cdot 98\mathrm{to}P\mathrm{but}$$

в перевернутом состоянии банок.followed by continued cooling in another autoclave or tank mode $$\frac{5}{40}$$

upside down cans.

Pre-heating the fruits in jars with hot water helps to reduce the duration of the process and ensure uniform heat treatment, as well as partially remove air from the fruits, which helps to more fully preserve the natural components of the raw materials used and reduce the number of cracked and boiled fruits, as well as reduce internal overpressure the bank during sterilization / 2 /, which provides the opportunity to reduce the back pressure in the apparatus to 98 kPa and the ability to conduct about cool the two stages with continued cooling in the second stage without pressure.

Cooling the compote in the first autoclave to a water temperature of 60 ° C makes it possible to save thermal energy by heating the total amount of water in the autoclave (about 0.6-0.7 m ³ ) by 20 ° C, which is about 50,000 kJ and reduction water consumption for cooling to 1.0 m ³ for one autoclave cycle. Continued cooling in the second autoclave or container in the inverted state of the cans (upside down) makes it possible to intensify the cooling process of canned food and reduce the unevenness of heat treatment by changing the position of the least warmed (cooled) point of the can / 3 / during the heat treatment.

Due to the reduction of the duration and ensuring the uniformity of heat treatment, as well as the partial removal of air from the fruit and the can during the pre-heating of the fruit in the cans before seaming, the finished product developed according to the proposed technology has a 20-25% higher vitamin C content, since it is the most thermolabile biologically active component and is prone to oxidation in the presence of oxygen.

The proposed method provides a more complete conservation of biologically active components of the used raw materials, provides the possibility of carrying out the sterilization process at low values of the back pressure in the apparatus, as well as reducing costs and increasing the competitiveness of finished products.

Literature

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

2. Aminov M.S., Muradov M.S., Aminova E.M. Technological equipment of canneries and vegetable drying plants. M., 1996

3. Rogachev V.I., Babarin V.P. The location of the least warmed point in the product can. // Canning and vegetable drying industry. 1973. No. 9. S.10, 11.

Claims (1)

A method of producing apple compote, characterized in that the fruits, after peeling, cutting and packaging in jars, are poured for 3-4 minutes with water at a temperature of 85 ° C, re-poured for 3-4 minutes with water at a temperature of 95 ° C, after which the water is replaced syrup with a temperature of 95-97 ° C, roll up and sterilize according to the regime
$$\frac{5-\mathrm{fifteen}-\mathrm{fifteen}}{90-\mathrm{one\; hundred}-60}\cdot 98\mathrm{to}P\mathrm{but}$$

with the subsequent continuation of cooling in another tank according to the mode $$\frac{5}{40}$$

upside down cans.