RU2532102C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used during pear and quince compote production in jars SKO 1-82-1000. The method is as follows: jars are sealed with self-exhaustible caps and thermally treated without creation of counter-pressure according to the mode $$\frac{25-(35-45)-18}{60-100-60}$$

envisaging water cooling in the autoclave till the temperature is equal to 60°C during 18 minutes with continuation of cooling in another vessel according to the mode $$\frac{7}{40}$$

.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and improve the ready product quality due to more complete preservation of biologically active substances.

1 ex

Description

The present invention relates to the canning industry and can be used in the production of compote from pears and quinces in banks 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing compote in an autoclave [1] according to the mode

$$\frac{25-(35-45)-25}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 118\mathrm{to}P\mathrm{but}$$

where 25 is the duration of the period of heating water to 100 ° C, min;

(35-45) - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption;

- the complexity of technological equipment for thermal sterilization, due to the fact that it works under excessive pressure:

- a long duration of the technological cycle, which reduces the performance of sterilization equipment and degrades the quality of the finished product.

The technical result of the proposed method is aimed at creating a method of sterilization of compote, providing increased productivity of sterilization equipment, reducing the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality and competitiveness of finished products.

, предусматривающему охлаждение воды в автоклаве до температуры равной 60ºС в течение 18 мин, с продолжением охлаждения в другой емкости по режиму $$\frac{7}{40}$$

,The specified technical result is achieved due to the fact that the cans after packaging are rolled up with self-extinguishing lids [2], placed in an autoclave and sterilized without creating backpressure according to the regime $$\frac{25-(35-45)-\mathrm{eighteen}}{60-\mathrm{one\; hundred}-60}$$

providing for the cooling of water in the autoclave to a temperature of 60 ° C for 18 minutes, with continued cooling in another tank according to the regime $$\frac{7}{40}$$

,

where 25 is the duration of the period of heating water from 60 to 100 ° C, min;

35-45 - the length of the period of its own sterilization at 100 ° C, min;

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

60 - the initial temperature of the water in the autoclave before loading the next batch of canned food;

100 - sterilization temperature, ° C;

60 - the final temperature of the water in the autoclave at the end of the cooling process;

7 - the duration of the cooling period of canned food in another container at a water temperature of 40 ° C, min.

An example implementation of the method.

After packaging the product, the jars are sealed with self-extinguishing lids, placed in an autoclave with hot water at a temperature of 60 ° C and subjected to heating for 25 min, raising the temperature of the water in the autoclave to 100 ° C. Next, for 35-45 minutes, the cans are sterilized at a water temperature of 100 ° C, followed by cooling the water in an autoclave for 18 minutes to 60 ° C (the initial temperature of the water when loading another batch of canned food for sterilization), then the cans are transferred to another container ( bath) and continue cooling at a water temperature of 40 ° C for 7 minutes.

The use of self-extinguishing lids ensures the removal of air from the cans during their heating, which, firstly, provides the possibility of carrying out the sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from the cans contributes to a more complete preservation of biologically active substances contained in the product because the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions. The content of vitamin C in a product manufactured by the claimed method is 25-30% higher than by the known method.

Cooling canned food in an autoclave to the initial water temperature required when loading another batch of canned food (60 ° C) provides the possibility of reducing the duration of the canned food production cycle and thereby increasing the productivity of sterilization equipment, since time is excluded from the technological cycle (8-10 min) required to heat water from 35-40 ° C (final canned cooling temperature according to the existing method) to 60 ° C (initial temperature of the autoclave water before loading the next steam ii canned). And, in addition, the method saves thermal energy (eliminates heat consumption for heating water from 35-40 ° C to 60 ° C) and cooling water (eliminates the consumption of water for cooling water in an autoclave from 60 ° C to 40 ° C).

The salient features of the proposed method are: the cans are sealed with self-exhausting lids, and the heat treatment is carried out without creating back pressure in the apparatus; the canned food is cooled in the autoclave to a water temperature equal to the initial water temperature when loading the next batch of canned food for sterilization, followed by cooling in another container or bath at 40 ° C for 7 minutes.

This mode provides a reduction in the duration of the technological cycle, an increase in the productivity of sterilization equipment, energy savings due to the unnecessary creation of back pressure in the apparatus, no complicated technological equipment is required for the thermal sterilization of canned food, saving thermal energy and improving the quality of finished products by removing air from the cans and reducing the duration of heat treatment.

Literature

1. A collection of technological instructions for the production of canned food, t.2, M .: Food industry. 1977.

2. Flaumenbaum B.L., Ibragimova L.R., Bloch G.A. Self-extinguishing glass packaging with type 1 closure with “breathable” lids. - Canning and vegetable drying industry, 1983, No. 1, S.29-32.

Claims (1)

A method of sterilizing compote from pears and quinces, characterized in that the cans are rolled up with self-exhausted lids and subjected to heat treatment without creating backpressure according to the regime

providing for the cooling of water in the autoclave to a temperature of 60 ° C for 18 minutes, with continued cooling in another tank according to the regime

.