RU2531331C1 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sweet cherry compote sterilisation method is proposed. Jars are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs heating of jars with compote in 100°C air flow at a rate of 1.5 m/s during 20 minutes. Then one performs showering with 100°C hot water during 8 minutes while the jars are in a static state. Then one performs cooling of the jars with compote in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s^-1 with a 2-3 minutes' interval.

EFFECT: heat treatment uniformity and boiled and cracked and peeled off fruits quantity reduction.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing compote from cherries in cans SKO 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is a method for 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:

where: 20 - the duration of heating the water in the autoclave to 100 ° C, min; (20-25) - duration of own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C. The total duration of the regime is 60-65 minutes.

The disadvantages of this method are:

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

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 5-6 ° C and, accordingly, the magnitude of the sterilizing effects are 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: prevention of thermal battle of cans; shortening the process time; preservation of biologically active components of the raw materials used; reduce the number of boiled fruits and fruits with cracked peels.

The specified technical result is achieved due to the fact that the cans of the product after sealing are installed in the carrier, which prevents the caps from breaking off during heating, and is heated in an air stream at a temperature of 100 ° C and a speed of 1.5 m / s for 20 min, at this can is subjected to intermittent 2-3-minute rotation from the bottom to the lid at a frequency of 0.133 s ^-1 with continued heating by hot water at a temperature of 100 ° C for 8 min, at which the can is in a static state, followed by step cooling by bathing with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and the jar undergoes intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.133 s ^-1 .

An example of the method

Prepared from the product sterilized cans roll is set in the carrier as to avoid disruption of the covers in the heating process, and placed in a chamber where the heated air circulates _{in the} temperature t = 100 ° C and a speed of 1.5 m / s, and within 20 min banks with compote is subjected to heating with intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, then the carrier with cans is transferred to the heating zone by hot showering with a temperature of 100 ° C for 8 minutes, at the same time cans with stewed fruit static in state with subsequent step cooling in baths with water temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, while the jars also undergo intermittent 2-3 minutes rotation from the bottom to the cover with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.

Preheating the cans with compote in a stream of heated air prevents the thermal battle during subsequent sterilization by showering with water at a temperature of 100 ° C, and the use of hot water at a temperature of 100 ° C at the second stage of heating provides an intensification of the heat treatment process, since the heat transfer coefficient of water is several times higher than air.

Intermittent 2-3-minute rotation of the cans with an interval of 2-3 minutes provides: reduction in the duration of the heat treatment; the uniformity of heat treatment while reducing by 15-20% the number of boiled fruits and fruits with cracked and sliding peels due to the reduction in the duration of rotation, leading to mechanical grinding of the fruits.

The salient features of the proposed method are: the compote is heated in a stream of heated air at a temperature of 100 ° C and a speed of 1.5 m / s for 20 minutes, followed by heating with water at a temperature of 100 ° C for 8 minutes, followed by step cooling in the baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and during the heating process in an air stream and cooling the product can, it is intermittently rotated for 2-3 minutes from the bottom to the frequency cover d 0.133 s ^-1 at intervals of 2-3 minutes.

The proposed method in comparison with the prototype provides improved quality of the finished product by reducing the duration of both heat treatment and rotation of the cans with compote while ensuring uniformity of heat treatment, which prevents violation of the integrity of the fruit and the reduction of the fruit with cracked skin.

Literature

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

Claims (1)

A method of sterilizing compote from cherries, including the installation of cans in a carrier, ensuring the caps are not torn off during heating, and processing by heating and cooling, characterized in that the cans with compote are heated in a stream of air at a temperature of 100 ° C and a speed of 1.5 m / s for 20 min and hot water at a temperature of 100 ° C for 8 min, at which the jar is kept in a static state, followed by step cooling in baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min 40 ° C for 5 min, and jar with a heating process in an air stream and subjected to a discontinuous cooling 2-3 minute rotation with the bottom lid at a frequency of 0.133 s ^-1 at intervals of 2-3 minutes.