RU2565958C1 - Tangerine compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits with hot 80°C water during 2 minutes with subsequent replacement of water with 95°C syrup, sealing and sterilisation in 130°C air flow at a rate of 1.5-2 m/sec during 18 minutes with subsequent maintenance during 3 minutes at a temperature of 105°C. Then one performs cooling in 20-25°C air flow at a rate of 7-8 m/sec during 12 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.1 sec^-1 with a 2-3 minutes' interval.

EFFECT: proposed method ensures prevention of the process of mechanic straining of fruits against each other and preservation of their integrity as well as economy of heat energy and water.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of compote from tangerines in cans SKO 1-82-350.

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:

$$\frac{\mathrm{twenty}-\left(12-\mathrm{eighteen}\right)-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where: 20 - the duration of heating the water in the autoclave to 100 ° C, min; (12-18) - duration of own sterilization, min; 20 - 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 various layers;

- high consumption of thermal energy and water.

The technical result of the invention is aimed at developing a method for the production of compotes that helps to preserve the natural components of the raw materials used, reduce the number of cracked and boiled fruits, increase the nutritional and biological value of the product and improve the structural and mechanical characteristics of the finished product.

The specified technical result is achieved due to the fact that according to the proposed method, the fruits packaged in cans are poured for 80 minutes at hot temperatures of 80 ° C, then this water is replaced with syrup at a temperature of 95 ° C, the cans are rolled up, installed in a carrier that prevents tearing covers during heating, while the compote is heated in a stream of air with a temperature of 130 ° C and a speed of 1.5-2 m / s for 18 minutes, followed by exposure at a temperature of 105 ° C for 3 minutes and cooling in a stream of air with a temperature 20-25 ° C and SK at a speed of 7-8 m / s for 12 minutes, and in this case, the jar in each heat treatment process is subjected to intermittent 2-3 minutes rotation from the bottom to the lid at a frequency of 0.1 s ^-1 with an interval of 2-3 minutes.

An example of the method

Before pouring the syrup, pour hot water at 80 ° C into the jar with the fruits for 2 min, then replace this water with the syrup at 95 ° 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 with a temperature of t _in = 130 ° C and a speed of 1.5-2 m / s, and for 18 minutes the contents of the cans are subjected to heating with a simultaneous 2-3-min intermittent rotation of the can with bedplate cover at a frequency of 0.1 s ^-1 interval m 2-3 min, then transferred to media with the banks for 3 minutes in a chamber at a temperature t _a = 105 ° C, while 2-3 min intermittent rotation of cans with bottoms on the lid frequency of 0.1 s ^-1. After that, the banks are cooled in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, while the can is 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.

Salient features of the proposed method are: pre-heating the fruits in jars before pouring syrup with hot water at a temperature of 80 ° C for 2 min, the compote is heated in a stream of air at a temperature of 130 ° C and a speed of 1.5-2 m / s for 18 min followed by exposure in the chamber at a temperature of 105 ° C for 3 min and further cooling in a stream of air at a temperature of 20-25 ° C at a speed of 7-8 m / s for 12 min, and the jar is subjected to intermittent during heat treatment 2-3 min rotation from "to a foot on the cover ”with a frequency of 0.1 s ^-1 with 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 bank and, in combination with the periodic exposure of the cans in a static state, reduces the duration of the process of mechanical wiping of the fruits between themselves and the walls of the cans while ensuring uniformity of the heat treatment, which helps to preserve them integrity and provides improved structural and mechanical properties of the finished product.

To confirm this technical result, banks containing products obtained according to the described and closest analogue were opened and physico-chemical and organoleptic studies were performed. It was revealed that the experimental product is characterized by more improved structural and mechanical properties, the syrup is without clouding, and the fruits are undigested and have a more dense consistency.

A product made by the proposed technology meets the requirements corresponding to the highest grade, while a product made by a close analogue corresponds to the first grade.

Literature

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

Claims (1)

Method for the production of compote from tangerines, including pouring packaged fruits into jars for 2 min with hot water at a temperature of 80 ° C, followed by replacing water with syrup at a temperature of 95 ° C, rolling the cans, heating, aging and cooling processes, characterized in that after the cans are sealed in a carrier, which ensures that caps are not torn off during heating, while the compote is heated in a stream of air with a temperature of 130 ° C and a speed of 1.5-2 m / s for 18 minutes, followed by exposure at a temperature of 105 ° C for 3 minutes and about cooling in an air stream at a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and in this case, the jar in each heat treatment process is 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.