RU2553581C1 - Apple compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after packaging into jars, fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars; the duration of vapour delivery cycles and vapour maintenance is equal to 10 s and 10 s respectively, during the whole vapour delivery process, the external surface of the jars is blown over with air heated up to 120°C at a rate of 4-5 m/s; then the jars are poured with 95-97°C syrup, sealed, put into the carrier ensuring caps stripping in the process of heat treatment and heated in 140°C air flow at a rate of 3 m/sec during 15 minutes with subsequent maintenance in the chamber at a temperature of 100°C during 5 minutes and further cooling in 20°C atmospheric air flow at a rate of 8-9 m/sec during 15 minutes, in the process of heating and cooling, the jars are subjected to interrupted 2-3 minutes' turning upside down with a frequency equal to 0.16 s^-1 with a 2-3 minutes' interval.

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

Description

The invention relates to the canning industry, and in particular to methods of preserving apple compote in cans SKO 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is the method of compote production [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

$$\frac{25-35-25}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but},$$

where: 25 - the duration of heating the water in the autoclave to 100 ° C, min; 35 - the duration of their own sterilization, min; 25 - cooling time, min. The total duration of the regimen is 85 minutes.

The disadvantages of this method are: the long duration of the heat treatment process and the unevenness of the heat treatment of the product, which affects the quality of the finished product.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; reducing the number of boiled fruits and fruits with cracked peels and preventing heat battle of cans during heat treatment in a stream of heated air.

The specified technical result is achieved due to the fact that according to the proposed method, the cans are placed in the chamber after the fruits are laid and the fruits are heated for 120 s by cyclic supply of saturated water vapor to the banks with a temperature of 105-110 ° C, the duration of the steam supply and its exposure cycles is 10 s and 10 s respectively, while during the entire steam supply process, the outer surface of the cans is blown with an air flow at a speed of 4-5 m / s, heated to a temperature of 120 ° C, after which syrup is poured into the cans with a temperature 95-97 ° C, sealed, installed in a carrier to prevent the caps from breaking off during the heat treatment, and subjected to heating in an air stream at a temperature of 140 ° C and a speed of 3 m / s for 15 min, followed by exposure in a chamber at a temperature of 100 ° C for 5 min and further cooling in a stream of atmospheric air at a temperature of 20 ° C and a speed of 8-9 m / s for 15 minutes, while in the processes of heating and cooling the cans are subjected to intermittent 2-3-minute rotation from bottom to bottom with with a frequency of 0.16 s ^-1 with an interval of 2-3 minutes.

An example implementation of the method.

Prepared fruits are laid in jars in accordance with the current technological instructions. Then, the fruits packaged in jars are heated for 120 s by means of cyclic, with an interval of 10 s, steam supply (10 s of steam supply, then 10 s exposure) and so on for 120 s, while the surface of the jar, to prevent thermal battle, is during the entire process of blowing steam is blown air heated to 120 ° C at a speed of 4-5 m / s. After that, syrup with a temperature of 95-97 ° C is poured into the cans, rolled up, installed in a carrier to prevent the caps from breaking off during the heat treatment, and subjected to heating in a stream of air at a temperature of 140 ° C and a speed of 3 m / s for 15 min followed by holding in the chamber at a temperature of 100 ° C for 5 minutes and further cooling in a stream of atmospheric air at a temperature of 20 ° C and a speed of 8-9 m / s for 15 minutes, while in the processes of heating and cooling the banks are subjected to intermittent 2-3- minute rotation from the bottom to the roof Ku with a frequency of 0.16 s ^-1 at intervals of 2-3 minutes.

The average initial temperature of the product in the jar after sealing is 73 ° C, and according to the current technological instructions 42 ° C, which will help to prevent thermal battle of the jars during further sterilization in the heated air stream at a temperature of 140 ° C (the glass jar can withstand a temperature drop of up to 100 ° C).

Significant distinguishing features of the proposed method are preheating of fruits prepared and placed in jars for 120 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C, while during the entire steam supply process, the outer surface of the jars is blown with air heated to a temperature of 120 ° C, followed by filling with syrup with a temperature of 95-97 ° C, sealing and high-temperature heating in a stream of heated air with a temperature of 140 ° C.

The mode ensures the industrial sterility of canned food, reduces the duration of the thermal sterilization process, simplifies the heating process, and saves thermal energy and cooling water.

Literature

1. A collection of technological instructions for the production of canned food, t. 2, - M .: Food industry, 1990.

Claims (1)

A method of preserving apple compote, characterized in that the fruits after packaging in cans are heated for 120 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C in cans, the duration of the steam supply and soaking cycles is 10 s and 10 s, respectively , during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 120 ° C at a speed of 4-5 m / s, after which syrup with a temperature of 95-97 ° C is poured into the cans, sealed, installed in a carrier, about which prevents the caps from breaking off during the heat treatment, and is heated in a stream of air with a temperature of 140 ° C and a speed of 3 m / s for 15 min, followed by exposure in a chamber at a temperature of 100 ° C for 5 min and further cooling in a stream of atmospheric air at a temperature of 20 ° C and a speed of 8-9 m / s for 15 minutes, while in the processes of heating and cooling the banks are subjected to intermittent 2-3-minute rotation from the bottom to the cover with a frequency of 0.16 s ^-1 with an interval of 2-3 min