RU2536997C2 - Rheum compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to rheum compote sterilisation method. The method envisages pouring fruits packed into jars with 85°C hot water for 2-3 minutes, subsequent replacement of the water with 98°C syrup, jars sealing with self-exhaustible caps, heat treatment in the autoclave according to the mode: $$\frac{15-20-15}{70-100-70}$$

and continuation of cooling in another vessel according to the mode $$\frac{5}{50-40}$$

.

EFFECT: method ensures the ready product quality enhancement, reduction of duration of heat sterilisation process proper and of the technological cycle of manufacture of the product preserved thus to enhance heat sterilisation apparatus performance.

1 ex

Description

The proposed method for the invention relates to the canning industry and it can be used in the production of stewed rhubarb in cans 1-82-500.

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

where 20 is the duration of the period of heating water to 100 ° C, min;

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

20 - the duration of the cooling period, min;

100 ° C - 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 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 increasing the performance of devices for thermal sterilization.

, обеспечивающему равенство конечной температуры охлаждения воды в автоклаве при ее начальной температуре, требуемой при загрузке очередной партии консервов, с продолжением охлаждения вThe specified technical result is achieved due to the fact that the fruits packaged in jars are poured with hot water at a temperature of 85 ° C for 2-3 minutes, then they are replaced with syrup at a temperature of 98 ° C, the jars are sealed with self-extinguishing lids [2] and sterilized in open devices without backpressure on the mode

ensuring the equality of the final temperature for cooling water in the autoclave at its initial temperature, required when loading another batch of canned food, with continued cooling in

other capacity mode

where 15 is the duration of the period of heating water from 70 to 100 ° C, min;

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

15 - the duration of the period of cooling water in an autoclave from 100 to 70 ° C, min;

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

100 ° C - sterilization temperature, ° C;

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

5 - the duration of the cooling period of canned food in another container at a water temperature of 50 to 40 ° C, min;

An example of the method

Before canning with syrup, pour hot water at a temperature of 85 ° C into the jars with laid fruits for 2-3 minutes, then replace this water with syrup at a temperature of 98 ° C, roll the cans with self-extinguishing lids, and place in an autoclave with hot water at a temperature of 70 ° C and subjected to heating for 15 min, increasing the temperature of the water in the autoclave to 100 ° C. Then, for 20 minutes, the cans are sterilized at a water temperature of 100 ° C, followed by cooling the water in an autoclave for 15 minutes to 70 ° C (the initial temperature of the water when loading another batch of canned food for sterilization) and continue cooling in another container at a water temperature of 50 to 40 ° C for 5 min.

Pouring syrup at a temperature of 98 ° C allows you to significantly save thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned according to the proposed method, the syrup is cooled to 98 ° C before pouring into cans, and not to 85 ° C, as provided in the technology manual.

The use of self-ejectable 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 product, as the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions.

Cooling canned food in an autoclave to the initial water temperature required when loading another batch of canned food (70 ° C) provides the possibility of reducing the duration of the canned food production cycle and thereby increasing the performance of sterilization equipment, since time is excluded from the technological cycle (8-10 min) required for heating water from 35-40 ° C (the final cooling temperature of canned food by the existing method) to 70 ° C (the initial temperature of the water in the autoclave before loading the next steam ii canned). And, in addition, the method saves heat energy (eliminates the heat consumption for heating water from 35-40 ° C to 70 ° C, and cooling water (excludes the consumption of water for cooling water in an autoclave from 70 ° C to 40 ° C).

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 85 ° C, which allows pouring syrup into a jar at a temperature of 98 ° C (according to current technological instructions, the temperature of the syrup when pouring 80-85 ° C) [1] ; the cans are sealed with self-extinguishing lids and the heat treatment is carried out without creating back pressure in the apparatus; the canned food in the autoclave is cooled to a water temperature equal to the initial water temperature when loading another batch of canned food for sterilization.

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.

Reducing the duration of heat treatment contributes to a more complete conservation of biologically active components of the feedstock. Namely, the content of vitamin C (the most thermolabile vitamin) in the finished product produced by the proposed method is 25-30% higher than the known one.

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, p.29-32.

Claims (1)

A method of sterilizing compote from rhubarb, characterized in that after filling the cans with fruits for 2-3 minutes, fill them with hot water at a temperature of 85 ° C, followed by replacing the water with syrup at a temperature of 98 ° C, then the cans are rolled up with self-extinguishing lids and heat treated in an autoclave by mode:

providing for the cooling of water in the autoclave to a temperature equal to the initial temperature of the water when loading the next batch of cans, and the continuation of cooling in another tank according to the mode

.