RU2531251C2 - Apple compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to apple compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110°C water steam into jars, the jars outer surface blowing with 130-140°C air at a rate of 5-6 m/sec during the whole process of steam supply, 95-97°C syrup pouring into the jars, sealing, putting into the carrier, the jars heating by way of sequential staged showering with 85°C water during 8 minutes and with 100°C water during 25 minutes with subsequent cooling by way of spraying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 8 minutes.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and prevention of thermal breakage of jars.

1 ex

Description

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

Sources that were searched by this method showed that the prototype of the proposed method is the method of compote production [1], the essence of which is that the rolled cans are placed in a sterilization apparatus (autoclave) and subjected to heat processing mode

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

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. The total duration of the regime is 58 minutes

The disadvantages of this method are:

- big duration of the heat treatment process,which worsens finished product quality; uneven heat treatment of the product in the bank and high consumption of heat energy and water.

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 peels and preventing thermal battle of cans.

The specified technical result is achieved due to the fact that according to the proposed method, the cans are placed in the chamber after the fruits are laid and the fruits are heated for 80 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C to the cans, the duration of the steam supply and its exposure cycles is 10 s and 10 s respectively, while during the entire steam supply process, the outer surface of the cans is blown with air at a speed of 5-6 m / s, heated to a temperature of 130-140 ° C, after which they are poured into the cans syrup with a temperature of 95-97 ° C, sealed, installed in a carrier that provides mechanical tightness, then the cans are heated successively by swirling with hot water at a temperature of 85 ° C for 8 min, sterilization in hot water at a temperature of 100 ° C for 20 min, with further water spray cooling temperature of 80 ° C for 6 min,60 ° C for 6 min and 40 ° C for 8 min.

An example implementation of the method.

To banks stack the prepared fruits in according to the current technological instruction. Further, according to the current technological instructions, syrup with a temperature of 80-85 ° C is poured into cans, sealed and sent to an autoclave for sterilization. We suggest that the fruits packaged in jars be heated for 80 s by means of a cyclic, with an interval of 10 s, steam supply (10 s steam supply, then 10 s exposure) and so on for 80 s, while the surface of the jar, to prevent thermal battle, is during the entire process of blowing steam is blown air heated to 130 -40 ° C at a speed of 5-6 m / s. After that, syrup with a temperature of 95-97 ° C is poured into cans,rolled up, installed in a carrier providing mechanical tightness, then the cans are heated sequentially by hot water tempering at a temperature of 85 ° C for 8 min and 100 ° C for 20 min, followed by cooling with water irrigation at a temperature of 80 ° C for 6 min, 60 ° C for 6 minutes and 40 ° C for 8 minutes.

The average initial temperature of the product in the jar after sealing is 72 ° C, and according to the current technological instruction 45 ° C, which will help to reduce the temperature difference between the most and least heated points of the product during sterilization, since the heating of the product will start from the same for the center and peripheral temperature equal to 72, not 45 ° C.

Salient features of the proposed method are the preheating of fruits prepared and placed in jars for 80 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C, while during the entire steam supply process, the outer surface of the jars is blown with air heated to a temperature of 130- 140 ° C, followed by filling with syrup at a temperature of 95-97 ° C, sealing and two-stage heating by water-showering at 85 and 100 ° C for 8 and 20 minutes, respectively, followed by three stepwise water cooling with temperatures of 80, 60 and 40 ° C.

Reducing the duration of the heat treatment process and pre-heating the fruits in the jar before sealing, which helps to remove part of the air from the fruits and the jar, provides a 20-25% increase in the content of vitamin C in the finished product.

The mode ensures the industrial sterility of canned food, reduces the duration of the thermal sterilization process, simplifies the heating process, and saves thermal energy and cooling water.

Literature

1. Collection of technological instructions for the production of canned food, t.2. - M .: Food industry, 1990.

Claims (1)

A method of preserving apple compote, characterized in that the fruits after packaging in cans are heated for 80 s by cyclic supply of saturated water vapor at a temperature of 105-110 ° C to the cans, the duration of the steam supply and soaking cycles is 10 s and 10 s, respectively , during the whole steam supply process, the outer surface of the cans is blown with air heated to a temperature of 130-140 ° C, at a speed of 5-6 m / s, after which syrup with a temperature of 95-97 ° C is poured into the cans, sealed, installed to carrier , which ensures tightness, then the cans are heated successively by stepwise staining with water at a temperature of 85 ° C for 8 min and 100 ° C for 20 min, followed by cooling by irrigation with water at a temperature of 80 ° C for 6 min, 60 ° C for 6 min, and 40 ° C for 8 minutes