RU2577008C1 - Method of producing compote from apples - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is characterized in that the fruit after packaging in jars is then heated for 120 seconds by cyclic supplying superheated steam temperature of 110-120°C banks having cycle steam and soaking time of 10 s and 10 s, respectively, and then poured into jars syrup temperature 98°C, sealed, set in a device ensuring the tightness of cans during heat processing, and subjected to heating in air stream at 140°C. and a speed of 5 m/s for 10 min, and the cans are rotated at the bottom of the cover with a frequency of 0.2 c-¹, Followed by exposure in a chamber at a temperature of 100°C for 4 min, and the banks are in a static state, and further cooled for 6 minutes in a stream of ambient air temperature 20-25°C and a speed of 7-8 m/s with applying to the surface of the water film and cans rotating jars with bottoms on the lid at a frequency of 0.2 c-¹.

EFFECT: technical result of the invention is to reduce the duration of the process, the preservation of biologically active components of raw materials, reducing the amount of boiled fruit and fruit with cracked skin.

1 cl

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for producing apple compote in a 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 rolled cans are installed in a carrier that provides tightness and carry out heating 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 15-18 minutes in a motionless condition of cans followed by cooling HAND 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 the superheated steam to the cans at a temperature of 110-120 ° 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 140 ° C and a speed of 5 m / s for 10 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 4 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 20-25 ° 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. Then, the fruits packaged in jars are heated for 120 s by means of cyclic, with an interval of 10 s, supply of superheated steam (10 s of 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 they are heated in a stream of air at a temperature of 140 ° C and a speed of 5 m / s for 10 min, while the cans rotate from the bottom to the cover with a frequency of 0.2 s- ¹ . Further, the cans with the product, in order to ensure the required sterility, are kept in the chamber at a temperature of 100 ° C for 4 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 by the proposed technology is 35% higher than that made by the known method. In addition, holding the cans in the chamber in a static state reduces the duration of mechanical mixing and thereby improves the structural and mechanical characteristics of the finished product.

Significant distinguishing features of the proposed method are preheating of fruits prepared and placed in jars for 120 s by cyclic supply of superheated water vapor at a temperature of 110-120 ° С followed by filling with syrup at a temperature of 98 ° С, sealing and high-temperature heating in a stream of heated air with a temperature of 140 ° C during rotation of the cans, followed by holding the cans in the chamber in a static state and cooling with a stream of atmospheric air with the 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 of producing apple compote, characterized in that the fruits after packaging in cans are heated for 120 s by cyclic supply of superheated steam at a temperature of 110-120 ° C in 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 at a temperature of 140 ° C and a speed of 5 m / s for 10 min, while the cans rotate from the bottom to the lid with a frequency of 0.2 s- ¹ , followed by exposure in the chamber at a temperature of 100 ° C for 4 minutes, while the cans are in a static state, and then cooled for 6 min 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 .