RU2560565C1 - Method for preservation of quince compote in jars sko 1-82-350 - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves fruits preparation and packing with subsequent treatment in microwave field with 2400+50 MHz frequency during 0.8-1.0 min. Then the fruits are poured with syrup, sealed and sterilised by way of two-stage heating in 80 and 100°C water for 5 and 10 minutes respectively. Then one performs three-stage cooling in 80, 60 and 40°C water. During the whole heat treatment process the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec^-1 with a 2-3 minutes' interval.

EFFECT: process duration reduction and the ready product quality enhancement.

Description

The present invention relates to the canning industry, and in particular to methods for preserving compotes.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that prepared cans of the product after packaging, pouring syrup and seaming are subjected to heat sterilization in an autoclave according to the mode:

where 20 is the duration of the period of heating the water in the autoclave to 100 ° C, min; (15-20) - the duration of the period of own sterilization, min; 20 - the duration of the cooling period, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks;

- a relatively large consumption of thermal energy and water.

The technical result of the invention is aimed at creating a method for the production of canned food, helping to reduce 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; simplifying the process of implementing the method and design of the apparatus for its implementation, saving heat energy and water, as well as improving the structural and mechanical characteristics of the finished product.

The specified technical result is achieved due to the fact that the cans with pre-packaged fruits are poured into the microwave chamber for 0.8 to 1.0 minutes before pouring the syrup, after which the syrup is poured at a temperature of 95 ° C, rolled up, installed in a carrier that provides mechanical tightness cans (preventing caps from breaking off during heat treatment), and they are heated in water at a temperature of 80 and 100 ° C for 5 and 10 minutes, respectively, followed by cooling in baths with water at a temperature of 80, 60 and 40 ° C for 4, 4, respectively and 4 min, and at the same time in each process of heating and cooling in water, the jar is subjected to intermittent 2-3 minutes rotation from the bottom to the lid with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes.

An example of the method

Prepared fruits (quinces, pears) are packaged in jars and they are placed in a microwave chamber for 0.8-1.0 minutes, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited with a magnetron. After microwave processing, syrups with a temperature of 95 ° C are poured into cans and rolled up. After seaming, the jars are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during the heat treatment), and placed in a hot water bath at 80 ° C for 5 minutes while intermittently rotating 2-3 minutes from the bottom to the cover with a frequency of 0 , 1 s ^-1 with an interval of 2-3 minutes. After 5 minutes, the carrier with the cans is transferred to a water bath at a temperature of 100 ° C for 10 minutes, where the cans are also subjected to intermittent 2-3 minutes rotation from the bottom to the lid with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes. After this time, the cans are cooled in baths with water at a temperature of 80, 60 and 40 ° C for 4, 4 and 4 minutes, respectively, and the can is also subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes.

Salient features of the proposed method are: preheating fruits in banks in a microwave field with a frequency of 2400 ± 50 for 0.8-1.0 minutes; two-stage heating of compote in water at a temperature of 80 and 100 ° C for 5 and 10 minutes, respectively, followed by three-stage cooling in water at a temperature of 80, 60 and 40 ° C for 4, 4, and 4 minutes, respectively, and the jar is also subjected to intermittent 2-3- minute rotation from bottom to cover with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes

The intermittent rotation of the cans halves the duration of the mechanical grinding of the product in the can, which helps to improve the structural and mechanical characteristics of the finished product.

This mode provides a reduction in the duration of the process and thereby improving the quality of the finished product (the vitamin C content of the finished product is 30-35% higher than that made by known methods), as well as the continuity of the process.

Literature

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

Claims (1)

A method of preserving quince compote, characterized in that the prepared fruits after packaging in cans are processed in a microwave field with a frequency of 2400 ± 50 MHz for 0.8-1.0 minutes, followed by pouring with syrup at a temperature of 95 ° C, then the cans are rolled up, set into the carrier, which prevents the caps from breaking off during the heat treatment, and is heated in water at a temperature of 80 and 100 ° C for 5 and 10 minutes, respectively, followed by cooling in baths with water at a temperature of 80, 60 and 40 ° C for 4 , 4 and 4 min, and at this, in each process of heat treatment in water, the jar is subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.1 s ^-1 and an interval of 2-3 minutes.