RU2527889C2 - Pumpkin puree sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for pumpkin puree sterilisation. The method envisages putting jars with puree (after sealing) into the carrier and the jars heating in baths filled with 80 and 100°C water during 5 and 5 minutes, respectively, with subsequent transfer into the third bath filled with a 120°C calcium chloride solution for 25 minutes and subsequent cooling in the second and the first baths filled with 100 and 80°C water during 5 and 5 minutes, respectively, and continuation of cooling in the fourth bath at water temperature equal to 60-40°C during 10 minutes; the jars heating and cooling are simultaneously performed in the same baths; during the heat treatment process, the jars are turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: method ensures the heat treatment process duration reduction.

1 ex

Description

The invention relates to the canning industry, and in particular to methods of sterilizing canned food "Pumpkin puree" in banks 1-58-200.

Sources, which were used to search for this method, showed that its prototype is the method [1], the essence of which is that the cans of the product are sterilized in an autoclave according to the mode:

$$\frac{25-40-25}{1200}\cdot 176÷196\mathrm{to}P\mathrm{but}$$

where 25 is the duration of heating the water in the autoclave to 120 ° C, min;

40 - the duration of their own sterilization, min;

25 - cooling time, min.

176-196 - 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.

The technical result of the proposed method is aimed at reducing the duration of the heat treatment process, creating a method of sterilization of pumpkin puree, providing simultaneous heating and cooling of cans with canned food in the same bathtubs, which simplifies the process of heat treatment and the design of the apparatus for heat sterilization, by reducing its overall dimensions and metal consumption.

The specified technical result is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in the first bath with water at a temperature of 80 ° C for 5 minutes, followed by transfer to the second, respectively 100 ° C for 5 minutes, and a third bath with a solution of calcium chloride with a temperature of 120 ° C for 25 minutes, followed by cooling in the second and first baths with water at temperatures of 100 and 80 ° C for 5 and 5 minutes, respectively, and continued a fourth cooling temperature water bath at 60-40 ° C for 10 min, and wherein during the heat treating process, spinning cans with bottoms on the lid at a frequency of 0.1 s ^-1.

An example implementation of the method.

Cans with mashed potatoes after sealing are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during the heat treatment) and placed in a hot water bath at 80 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a bath with water at a temperature of 100 ° C for 5 minutes, then to a bath with a solution of calcium chloride at a temperature of 120 ° C for 25 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 100 ° C for 5 min and in the first bath for 5 min at a water temperature of 80 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 60-40 ° C for 10 minutes and at the same time, during the entire heat treatment process, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

The use of step-by-step cooling of mashed potatoes in the same baths where heating is also carried out, simplifies 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. And water for cooling is consumed only in the last bath.

The salient features of the proposed method are: three-stage heating of the cans with the product in water at temperatures of 80, 100 ° C and in a solution of calcium chloride at a temperature of 120 ° C for 5, 5 and 25 minutes, respectively, followed by three-stage cooling for 5, 5, and 10 minutes, and while the processes of heating and cooling cans, in addition to the last stages of heating and cooling, are carried out simultaneously in the same bathtubs.

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.: Food Industry, 1977.

Claims (1)

A method of sterilizing pumpkin puree, characterized in that after seaming, the jars are installed in a carrier, which prevents the caps from breaking off during heating and is heated in a first bath with water at a temperature of 80 ° C for 5 minutes, followed by transfer to a second bath with water at a temperature of 100 ° C for 5 min and a third bath with a solution of calcium chloride with a temperature of 120 ° C for 25 min, followed by cooling in the second and first baths with water at temperatures of 100 and 80 ° C for 5 and 5 min, respectively, and continued cooling in the fourth a bath at a water temperature of 60-40 ° C for 10 min, while the cans are heated and cooled simultaneously in the same bathtubs and during the entire heat treatment process, the cans are rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .