RU2577603C1 - Apple compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is characterised by that fruits after being packed in jars are heated within 100 s by means of cyclic supply of saturated steam with temperature of 105-110 °C into jars, duration of cycles of steam supply and maintenance is equal to 10 s and 10 s respectively, during whole process jars outer surface is blown with steam supply air heated to temperature of 120 °C, and rate of 4-5 m/s. Thereafter, jars filled in with syrup at 95-97 °C, sealed, put into carrier ensuring prevention of caps stripping in process of heat treatment, and heated in air flow at 140 °C and rate of 6 m/s for 8 minutes with subsequent maintenance at temperature of 100 °C for 5 minutes and further cooling in atmospheric air with temperature of 20 °C and speed of 8-9 m/s for 12 minutes in process of heating and cooling jar is subjected to interrupted 2-3-minutes turning upside down with frequency of 0.133 s^-1 every 2-3 minutes.

EFFECT: technical result is sterilisation duration reduction, higher quality.

1 cl

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for preserving apple compote in cans SKO 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is the method of compote production [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

where 20 is the duration of heating the water in the autoclave to 100 ° C, min;

25 - the duration of their own sterilization, min;

20 - cooling time, min.

The total duration of the regime is 65 minutes

The disadvantages of this method are: the long duration of the heat treatment process and the unevenness of the heat treatment of the product, 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; reducing the number of boiled fruits and fruits with cracked peels and preventing heat battle of cans during heat treatment in a stream of heated air.

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 100 s by cyclic supply of saturated water vapor to the banks at a temperature of 105-110 ° C, the duration of the steam supply and exposure cycles is 10 s and 10 s respectively, while during the entire steam supply process, the outer surface of the cans is blown with an air flow at a speed of 4-5 m / s, heated to a temperature of 120 ° C, after which syrup with a temperature of 95 -97 ° C, pressurized, installed in a carrier that prevents the caps from breaking off during heat treatment and are heated in a stream of air at a temperature of 140 ° C and a speed of 6 m / s for 8 min, followed by exposure in a chamber at a temperature of 100 ° C for 5 minutes and further cooling in a stream of atmospheric air at a temperature of 20 ° C and a speed of 8-9 m / s for 12 minutes, while in the processes of heating and cooling the banks are subjected to intermittent 2-3-min rotation from bottom to bottom with with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.

An example implementation of the method.

Prepared fruits are laid in jars in accordance with the current technological instructions. Then, the fruits packaged in the jars are heated for 100 s by means of cyclic, with an interval of 10 s, steam supply (10 s, steam supply is further 10 s exposure) and so on for 120 s, while the surface of the jar, to prevent thermal battle, during the whole process of blowing steam is blown with air heated to 120 ° C at a speed of 4-5 m / s. After that, syrup with a temperature of 95-97 ° C is poured into the cans, rolled up, installed in a carrier, which prevents the caps from breaking off during the heat treatment and are heated in a stream of air at a temperature of 140 ° C and a speed of 6 m / s for 8 minutes, followed by exposure in a chamber at a temperature of 100 ° C for 5 min and further cooling in a stream of atmospheric air with a temperature of 20 ° C and a speed of 8-9 m / s for 12 minutes, while in the processes of heating and cooling the banks are subjected to intermittent 2-x-3 -min rotation from bottom to cover with h a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.

The average initial temperature of the product in the jar after sealing is 75 ° C, and according to the applicable technological instructions 40 ° C, which will help prevent thermal damage to the jars during further sterilization in a heated air stream at a temperature of 140 ° C (the glass jar can withstand a temperature drop of up to 100 ° C).

Significant distinguishing features of the proposed method are preheating of fruits prepared and placed in jars for 120 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C, while during the entire steam supply process, the outer surface of the jars is blown with air heated to a temperature of 120 ° C, followed by filling with syrup with a temperature of 95-97 ° C, sealing and high-temperature heating in a stream of heated air with a temperature of 140 ° C.

The mode ensures the industrial sterility of canned food, reduces the duration of the thermal sterilization process, simplifies the heating process, and saves thermal energy and cooling water.

Literature

1. A collection of technological instructions for the production of canned food, t.2, - M .: Food industry, 1990.

Claims (1)

A method of preserving apple compote, characterized in that the fruits after packaging in jars are heated for 100 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C in jars, the duration of the steam supply and soaking cycles is 10 s and 10 s, respectively , during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 120 ° C and a speed of 4-5 m / s, after which syrup with a temperature of 95-97 ° C is poured into the cans, sealed, installed in a carrier, both sintering to prevent tearing of covers during the heat treatment, and subjected to heating in a stream of air at a temperature of 140 ° C and a speed of 6 m / s for 8 min, followed by exposure in a chamber at a temperature of 100 ° C for 5 min and further cooling in a stream of atmospheric air at a temperature of 20 ° C and a speed of 8-9 m / s for 12 min, while in the heating and cooling processes, the cans are subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes .