RU2565966C1 - Method for production of peach compote (without kernels) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits with 85°C hot water during 3 minutes with subsequent sterilisation in 140°C air flow at a rate of 1.5-2 and 8-8.5 m/s during 5 and 8 minutes, respectively, with subsequent maintenance at a temperature of 105°C during 3 minutes and cooling in 20-25°C air flow at a rate of 7-8 m/s during 15 minutes. 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: invention allows to reduce the process duration, preserve biologically active components of raw materials used and improve structural-and-mechanical characteristics of the ready product.

Description

The invention relates to the canning industry, and in particular to methods for the production of stewed peaches without stones in cans SKO 1-82-500.

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: $$\frac{20-20-20}{\mathrm{one}00}\cdot \mathrm{one}\mathrm{one}8\mathrm{to}P\mathrm{but}$$

where: 20 - the duration of heating the water in the autoclave to 100 ° C, min; 20 - the duration of their own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- the long duration of the process and the unevenness of the heat treatment of various layers of the product in the bank;

- violation of the integrity of the fruit due to excessive heat and digestion of individual fruits located in the peripheral areas of the banks.

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; improving 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 85 minutes with hot water at a temperature of 85 ° C, then this water is replaced with syrup with a temperature of 98 ° C, the cans are rolled up, installed in a carrier to prevent the caps from breaking during heat treatment, and subjected to heating in a stream of air with a temperature of 140 ° C and a speed of 1.5-2 m / s for 5 min, with continued heating in a stream of air with a temperature of 140 ° C and a speed of 8-8.5 m / s for 8 min followed by exposure to for 3 minutes in a chamber at a temperature of 105 ° C and cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 15 minutes, while during the entire process of heat treatment, banks are subjected to intermittent 2-3 x min rotation from bottom to cover with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.

An example of the method

Before pouring syrup, pour hot water at a temperature of 85 ° С for 3 min into a jar with laid fruits, then replace this water with syrup at a temperature of 98 ° С, 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 the heated air is circulated _{in the} temperature t = 140 ° C and a speed of 1.5-2 m / s, and within 5 min the contents of the cans subjected to heating, the bank is subjected to intermittent 2-3 min rotation from “bottom to cover” with a frequency of 0.133 s ^-1 at intervals of 2-3 minutes, transferred to a chamber where the temperature of the heated air is circulated further carrier t banks _in = 140 ° C and a speed of 8-8.5 m / s, and for 8 minutes, the contents of the cans subjected to heating followed by exposure to the chamber at a temperature of 105 ° C for 3 minutes to ensure the required sterilizing effect, while the jar is also subjected to intermittent 2-3 minutes rotation from “bottom to cover” with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes. 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 15 minutes while rotating intermittently for 2-3 minutes from bottom to cover at a frequency of 0.133 s ^-1 with an interval in 2-3 minutes

The step-by-step heating with hot air, with an increase in the speed of heated air in the second stage of heating, contributes to the intensification of heat transfer, which decreases somewhat as the compote heats up due to a decrease in the temperature difference between the coolant (heated air) and the product, and a reduction in the duration of heat treatment, which contributes to more full preservation of vitamin C, 30-35% more than known.

The use of intermittent rotation of the cans during the heat treatment contributes to the intensification of the process of internal heat transfer in the can, ensures uniform heating of the product and significantly reduces the process of mechanical wiping of fruits in the can, which helps to maintain their integrity and improve structural and mechanical properties.

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, the compote is heated in an air stream with a temperature of 140 ° C and speeds of 1 , 5-2 and 8-8.5 m / s, respectively, for 5 and 8 minutes, followed by exposure in the chamber for 3 minutes at a temperature of 105 ° C and subsequent cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7 -8 m / s for 15 min, and in t The entire process of heat treatment of the can is subjected to intermittent 2-3 minutes rotation from the bottom to the lid with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.

The method provides improved quality and competitiveness of the finished product.

Literature

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

Claims (1)

A method for the production of stewed peaches without stones, including pouring packaged fruits into jars for 3 minutes with hot water at a temperature of 85 ° C, followed by replacing water with syrup at a temperature of 98 ° C, sealing the jars, installing them in a carrier, which prevents the caps from breaking the process of heat treatment and heating, aging and cooling, characterized in that the compote is heated in an air stream with a temperature of 140 ° C and speeds of 1.5-2 and 8-8.5 m / s for 5 and 8 minutes, respectively, followed by exposure for 3 min in the chamber at a temperature of 105 ° C and cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 15 minutes, and in this case, in each heat treatment process, the jar is subjected to intermittent 2-3 minutes rotation with the bottom on the lid with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.