RU2531761C1 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs heating of jars with compote in 120°C air flow at a rate of 8.5 m/s during 13 minutes. Then one proceeds with heating the jars by way of showering with 100°C hot water during 15 minutes. The jar is in a static state. Then one performs staged cooling of the jars 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.

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

1 ex

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 is 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 with the product after sealing are installed in the carrier, which prevents the caps from breaking off during heating, and the cans are heated in a stream of air with a temperature of 120 ° C and a speed of 8.5 m / s for 13 minutes, wherein the bank is subjected to intermittent 2-3-minute rotation with the bottom lid at a frequency of 0.133 s ^-1 with continued heating dushevaniem hot water temperature of 100 ° C for 15 min, at which the bank is in a static state, followed by stepwise m cooling in baths 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 is subjected to intermittent 2-3-min rotation from bottom to cover with a frequency of 0.133 s ^-1 .

An example of the method

The cans prepared with the product to be sterilized are rolled up, installed in a carrier, which ensures that the lids are not torn off during heating, and placed in a chamber where heated air circulates at a temperature of t _in = 120 ° C and a speed of 8.5 m / s, and for 13 minutes with stewed fruit is subjected to heating with simultaneous intermittent 2-3-3 min 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 water showering at a temperature of 100 ° C for 15 min, while finding cans with compote in a static state, followed by stepwise cooling in baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, while the jars are also subjected to intermittent 2-x-3- x min rotation from bottom to cover with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes

Preheating cans with compote in a stream of heated air prevents thermal battle during subsequent sterilization with 100 ° C water-shower water, and the use of hot water at 100 ° C in 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-x-3 min rotation of the cans with an interval of 2-3 minutes provides: reduction in the duration of 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 with a temperature of 120 ° C and a speed of 8.5 m / s for 13 minutes, followed by continued heating with water at 100 ° C for 15 minutes followed by step cooling in 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 process of heating in a stream of air and cooling the jar with the product is subjected to intermittent 2-x-3 min rotation from bottom to cover with a frequency of 0 , 133 s ^-1 with an interval 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, which ensures that the lid is not broken 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 120 ° C and a speed of 8.5 m / s for 13 min and hot water temperature of 100 ° C for 15 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 and 40 ° C for 5 min, and in this case, the jar is subjected to intermittent 2-3-3 min rotation from the bottom to the lid during heating in a stream of air and cooling at a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.