RU2576153C1 - Method for production of pear and quince compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is characterised by that the fruits packed in jars are subjected to heating during 120 sec by cyclic supply of saturated steam with temperature of 105-110 °C in jars, duration of cycles of steam supply and maintenance is equal to 10 sec and 10 sec respectively, then the jars is poured with syrup with temperature of 98 °C, sealed, put into the carrier ensuring air-tightness during the heat treatment, and heated in the air flow at 130 °C and speed of 5 m/s during 12 minutes, the jars are turned upside down with frequency of 0.2 s^-1 with subsequent maintenance in chamber at a temperature of 100 °C for 6 minutes, the jars are in static state, and further cooling during 6 minutes in an atmospheric air flow with temperature of 20-25 °C and rate of 7-8 m/s with application water film of the jar surface and rotation of the jars upside down with frequency of 0.2 s^-1.

EFFECT: reduction of sterilisation duration, higher product quality.

1 cl

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of compote from pears and quinces in can No. 13.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing compote [1], the essence of which is that the rolled cans are installed in a carrier that provides tightness, and they are heated in an air stream with a temperature of 140 ° C and a speed of 1.5-2 m / s for 24 minutes, while the can rotates from the bottom to the lid with a frequency of 0.2 s ^-1 , followed by exposure to 105 ° C of air flow for 15 minutes in a stationary state cans followed by cooling Niemi for 6 minutes in air stream temperature of 25-28 ° C and a speed of 7-8 m / s with applying to the surface of the can and the water film by rotating jars with bottoms on the lid at a frequency of 0.2 s ^-1.

The disadvantages of this method are:

- the long duration of the heat treatment process, 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; reduce the number of boiled fruits and fruits with cracked peels.

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. After that, syrup with a temperature of 98 ° C is poured into the cans, sealed, installed in a carrier that ensures the tightness of the cans during the heat treatment and is heated in a stream of air at a temperature of 130 ° C and a speed of 5 m / s for 12 minutes, while the cans rotate with the bottom on the lid with a frequency of 0.2 s ^-1 , followed by exposure in the chamber at a temperature of 100 ° C for 6 minutes, while the banks are in a static state and further cooled for 6 minutes in a stream of atmospheric air with a temperature of 25-25 ° C and a speed of 7-8 m / s with by applying water film to the surface of the jar and rotating the jar from the bottom to the lid with a frequency of 0.2 s ^-1 .

An example implementation of the method.

Prepared fruits are laid in jars in accordance with the current technological instructions. Further, the fruits packaged in jars are heated for 120 s by means of a cyclic, with an interval of 10 s, steam supply (10 s steam supply followed by 10 s exposure) and so on for 120 s. After that, syrup with a temperature of 98 ° C is poured into the cans, rolled up, installed in a carrier that ensures the tightness of the cans during the heat treatment and is heated in a stream of air at a temperature of 130 ° C and a speed of 5 m / s for 12 min, while the cans rotate with bottom on the cover with a frequency of 0.2 s ^-1 . Further, the cans with the product to maintain the required sterility are kept in the chamber at a temperature of 100 ° C for 6 minutes in a static state of the cans and further cooled for 6 minutes in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s applying a water film to the surface of the can and rotating the can from the bottom to the lid with a frequency of 0.2 s ^-1 .

The average initial temperature of the product in the bank after sealing is 75 ° C, which provides a significant reduction in the duration of the heating process of the product and thereby improving the quality of the finished product. The content of vitamin C (the most thermolabile vitamin) in the compote made according to the proposed technology is 35% higher than that made according to the known method. In addition, the exposure of the cans in the chamber in a static state reduces the duration of mechanical mixing and thereby improve the structural and mechanical characteristics of the finished product.

Significant distinguishing features of the proposed method are preheating of fruits prepared and packed in jars for 120 s by means of cyclic supply of saturated water vapor with a temperature of 105-110 ° С followed by filling with syrup with a temperature of 98 ° С, sealing and high-temperature heating in a stream of heated air with a temperature of 130 ° C during rotation of the cans, followed by holding the cans in a chamber in a static state and cooling with a stream of atmospheric air with application of water cans to the surface film and rotating cans.

The mode ensures the industrial sterility of canned food, reduces the duration of the heat sterilization process, simplifies the heating process and ensures the improvement of the quality of finished products.

Literature

1. A method of sterilizing compote from pears, apples and quinces. M.E. Akhmedov, A.F. Demirova, M.M. Rakhmanova, M.M. Akhmedova. RF patent No. 2448479, Bull No. 12 of April 27, 2012.

Claims (1)

A method for the production of compote from pears and quinces, 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 into cans, the duration of the steam supply and soaking cycles is 10 s and 10 s, respectively, after which syrup with a temperature of 98 ° C is poured into the cans, sealed, installed in a carrier ensuring the tightness of the cans during the heat treatment, and subjected to heating in a stream of air with a temperature of 130 ° C and a speed of 5 m / s echenie 12 min, and the cans are rotated with the bottom cover at a frequency of 0.2 s ^-1, followed by exposure in a chamber at a temperature of 100 ° C for 6 min, and the banks are in the static state, and further cooled for 6 minutes in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s with the application of a water film on the surface of the can and rotation of the can from the bottom to the lid with a frequency of 0.2 s ^-1 .