RU2576150C1 - Method of sterilizing peach compote with pits - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the canning industry, in particular to methods of sterilization of the compote with peach pits. Method comprises the preparation and packaging of the fruit followed by treatment in a microwave field with a frequency of 2,400±50 MHz for 1.5-2.0 min. then pouring of the fruit syrup at a temperature of 95 °C, re-treated with the microwave field and the jars contents heated to 90°C and sealed. Further jars are set into the carrier to provide mechanical integrity, and subjected to heating at a temperature of 115 °C in the solution of dimethylsulphuroxide for 12 minutes followed by cooling in a bath with a water temperature of 85 °C for 5 min, 60 °C for 5 min and 40 °C for 5 min. In the process of heat treatment banks rotated bottoms on the lid with a frequency of 0.16^-1.

EFFECT: invention makes it possible to reduce the duration of the process, preserve the biologically active components of the raw materials used, reduce the amount of fruits and boiled fruit with cracked skin.

1 cl, 1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing peach compote with pits in cans SKO 1-82-1000.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of peaches with pits" in an autoclave [1] according to the mode

where 25 is the duration of the period of heating water to 100 ° C, min;

(25-30) - the length of the period of its own sterilization at 100 ° C, min;

25 - 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:

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

- uneven heat treatment of the product in 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; reducing the number of boiled fruits and fruits with cracked skin; prevention of thermal battle of cans during heat treatment using high-temperature coolants.

The specified technical result is achieved due to the fact that according to the proposed method, cans with pre-packaged fruits are placed in a microwave chamber for pouring syrup for 1.5-2.0 min, after which syrup with a temperature of 95 ° C is poured, re-placed in a microwave the chamber for 2.0 minutes and heat the contents of the cans to 90 ° C, followed by sealing, then the can is installed in a carrier to prevent tearing of the lids during heat treatment, and it is heated in a solution of dimethyl sulfoxide (DMSO) at a temperature of 115 ° C for 12 minutes with after by cooling in a bath with a temperature of 85 ° C for 5 min, 60 ° C for 5 min, and 40 ° C for 5 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .

An example of the method

Prepared fruits are packed in jars and placed in a microwave chamber for 1.5-2.0 min, 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. Then the cans are re-placed in the microwave chamber for 2.0 min and the contents of the cans are heated to 90 ° C. Subsequently, the cans are rolled up, installed in a carrier providing mechanical tightness of the cans (prevention of tearing of the lids), and subjected to heating in a solution of dimethyl sulfoxide at a temperature of 115 ° C for 12 minutes. After this time, the cans are cooled in a bath with a water temperature of 85 ° C for 5 min, then in baths with a water temperature of 60 ° C for 5 min and 40 ° C for 5 min, while during the heat treatment, the cans are rotated with bottom on the cover with a frequency of 0.16 s ^-1 .

Salient features of the proposed method are: pre-heating the fruits packaged in cans for 1.5-2.0 minutes in a microwave chamber with a frequency of 2400 ± 50, reheating cans of the product after pouring the syrup at 95 ° C in microwave chamber for 2.0 min to 90 ° C, followed by sealing, installation in a carrier that provides mechanical tightness of the cans, and heating in a solution of dimethyl sulfoxide at a temperature of 115 ° C for 12 min with further cooling in a bath with a water temperature of 85 ° C for 5 min, then to the van ah water temperature of 60 ° C for 5 min and 40 ° C for 5 min, and during heat processing of cans is rotated with the bottom cover at a frequency of 0.16 sec ^-1.

Preliminary two-stage heating of the product in the microwave field provides the possibility of increasing the temperature of the coolant to 115 ° C, without causing heat battle of the cans, and thereby reducing the duration of heat treatment and improving the quality of the finished product.

In addition, the removal of air from the can before sealing stops the oxidation processes and ensures a more complete preservation of biologically active components contained in the fruits: the vitamin C content in the finished product by the proposed method is 35-40% higher than by known methods.

This mode provides a reduction in the duration of the process and thereby improving the quality of the finished product, saving heat energy and water.

Literature

1. Collection of technological instructions for the production of canned food, T.2, M. Food industry. 1977.

Claims (1)

A method of sterilizing compote from peaches with pits, characterized in that the cans with the fruits packaged in them are treated with a microwave field at a frequency of 2400 ± 50 MHz for 1.5-2.0 minutes before pouring the syrup, then pour the syrup at a temperature of 95 ° C and then re-treated with a microwave field for 2.0 min and heated the contents of the cans to 90 ° C, sealed, installed in a carrier to prevent the caps from breaking off during heating, then heated in a solution of dimethyl sulfoxide at 115 ° C for 12 min followed by cooling by bathing with baths with a water temperature of 85 ° C for 5 min, then 60 ° C for 5 min and 40 ° C for 5 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.16 s ^{- 1} .