RU2535128C2 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85°C hot water for 3 minutes, water replacement with 98°C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 120°C heated air flow at a rate of 3.5 m/sec during 20 minutes with subsequent maintenance in a chamber at a temperature of 105°C during 22-28 minutes and subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 120°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s^-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

Description

The invention relates to the canning industry, and in particular to methods for the production of compote from pears and quinces in cans SKO 1-82-1000.

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

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

where 25 is the duration of heating the water in the autoclave to 100 ° C, min; (35-45) - duration of own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

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 8-10 ° 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 to improve the quality of the finished product, reducing the duration of the process of thermal sterilization and the duration of the technological cycle of production of canned goods, and thereby to increase the performance of heat sterilization apparatuses. Reducing the duration of heat treatment contributes to a more complete preservation of biologically active components of the feedstock, namely the content of vitamin C (the most heat-sensitive vitamin) in the finished product produced by the proposed method is 25-30% higher than the known one.

The specified technical result is achieved due to the fact that, according to the proposed method, the fruits packaged in jars for 3 min are poured with hot water at a temperature of 85 ° C, then this water is replaced with syrup with a temperature of 98 ° C, installed in a special carrier that provides mechanical tightness of the jars and subjected heating in a stream of heated air with a temperature of 120 ° C and a speed of 3.5 m / s for 20 minutes, then the carrier with cans is transferred to a chamber with a temperature of 105 ° C for 22-28 minutes, followed by cooling in a stream of atmospheric air with a temperature Uroy 20-22 ° C and a speed of 7-8 m / s for 15 min, while in the process of heat treatment in a stream of heated air with a temperature of 120 ° C and cooling the jar is subjected to intermittent 2-3-3 min rotation from the “bottom” on the cover ”with a frequency of 0.166 s ^-1 and an interval of 2-3 minutes.

An example of the method

Before pouring the syrup, pour hot water at 85 ° C into the jar with the fruits for 3 minutes, then replace this water with the syrup at 98 ° C, roll the jars, install them in a carrier that provides mechanical tightness (to prevent the lid from breaking during heating), and placed in a chamber where heated air circulates at a temperature of t _B = 120 ° C and a speed of 3.5 m / s, and for 20 minutes the contents of the cans are subjected to heating while the cans are intermittently rotated for 2 to 3 minutes with "bottom on the cover" with a frequency of 0.166 s ^-1 s inter in 2-3 minutes, then the carrier with the cans is transferred to the holding zone for 22-28 min at a temperature of heated air of 105 ° C min in the static state of the cans and then to the chamber for cooling in the stream of atmospheric air at a temperature of 20-22 ° C and at a speed of 7-8 m / s for 15 minutes, while the cans are subjected to intermittent 2-to-3-minute rotation from bottom to cover with a frequency of 0.166 s ^-1 and an interval of 2-3 minutes.

The use of intermittent rotation of the cans during the heat treatment contributes to the intensification of the internal heat transfer process in the can and in combination with holding the cans in a static state, reduces the duration of the process of mechanical wiping of fruits among themselves, which helps to preserve their integrity and improve the structural and mechanical properties of the finished product, and reduce the duration the process contributes to a more complete conservation of biologically active components contained in the feedstock.

In addition, intermittent rotation of the cans saves the energy spent on the rotation of the cans, while ensuring the uniformity of the heat treatment process and its intensification.

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 85 ° C for 3 min, which allows pouring syrup into a jar at a temperature of 98 ° C (according to the current technological instructions, the temperature of the syrup when pouring 80-85 ° C ), the compote is heated in a stream of air with a temperature of 120 ° C and a speed of 3.5 m / s for 20 minutes, followed by exposure in a chamber at a temperature of 105 ° C for 22-28 minutes with further cooling in a stream of atmospheric air and with a temperature of 20-22 ° C at a speed of 7-8 m / s for 15 minutes, and during the heat treatment in a stream of heated air with a temperature of 120 ° C and cooling, the jar is subjected to intermittent 2-3-3 min rotation with "Bottom on the lid" with a frequency of 0.166 s ^-1 and an interval of 2-3 minutes.

The proposed method in comparison with the prototype provides significant savings in heat energy and water in the process of heat sterilization, improving the quality of the finished product by reducing the duration of heating and the duration of mechanical mixing of the product and ensuring uniformity of heat treatment.

Literature

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

Claims (1)

A method for the production of compote from pears and quinces, characterized in that the fruits, after preliminary preparation and packaging in cans, are poured for 3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup with a temperature of 98 ° C, then the cans are rolled up, installed in a carrier to prevent caps from breaking off during heating, the compote is heated in a stream of heated air at a temperature of 120 ° C and a speed of 3.5 m / s for 20 minutes, followed by exposure in a chamber at a temperature of 105 ° C for 22-28 minutes, followed by cool deposition in a stream of air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 15 minutes, while in the process of heat treatment in a stream of heated air with a temperature of 120 ° C and cooling, the cans are subjected to intermittent 2-3 minutes rotation from "bottom to cover" with a frequency of 0.166 s ^-1 and an interval of 2-3 minutes.