RU2584480C1 - Method for producing compote from pitted peaches - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method comprises production of compote from pitted peaches, including preparation and packaging of fruit followed by treatment with a microwave field with frequency of 2,400 ± 50 MHz for 1.5-2.0 min, then flooding fruit with syrup at temperature 95°, re-treating with same microwave field and heating contents of jars to 90 °C and sealing. Cans are then put into a carrier ensuring prevention of blowout of caps, heated in solution of dimethyl sulphoxide at temperature 115 °C for 8 minutes with subsequent cooling in bath with water at temperature 85 °C for 6 minutes, 60 °C for 6 minutes and 40 °C for 6 minutes, wherein during heat treatment cans are turned upside down with frequency of 0.166 s^-1.

EFFECT: invention enables to reduce amount of sodden and cracked fruits and reduces duration of process, as well as preserve biologically active components of raw materials used.

1 cl, 1 ex

Description

The proposed method relates to the canning industry, and in particular to methods for the production of compote from cherry plum in cans SKO 1-82-500.

Sources from which the search was conducted showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of peaches without stones" in an autoclave [1] according to the mode

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

(20-25) - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

118 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

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

- uneven heat treatment of the product in banks;

- high consumption of thermal energy and water.

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; 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 prepackaged fruits are placed in a microwave chamber with a frequency of 2400 ± 50 MHz before pouring syrup for 1.5-2.0 minutes, after which syrup with a temperature of 95 ° C is poured , re-placed in a microwave chamber for 2.0 min and the contents of the cans are heated to 90 ° C, followed by sealing, then the can is installed in a carrier to prevent tearing of the lids during heat treatment, it is heated in a solution of dimethyl sulfoxide (DMSO) at a temperature of 115 ° From to for 8 minutes, followed by cooling in bathtubs with a temperature of 85 ° C for 6 min, 60 ° C for 6 min and 40 ° C for 6 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^{- 1} .

An example implementation of the method.

Prepared fruits are packed in jars and placed in a microwave chamber for 1.5-2.0 minutes, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited with a magnetron. After microwave processing, syrup is poured into the jars at a temperature of 95 ° C. Next, the banks are re-placed in the microwave chamber for 2.0 minutes and the contents are heated to 90 ° C. Subsequently, the cans are rolled up, installed in a carrier, which prevents the caps from being torn off, and heated in a solution of dimethyl sulfo oxide at a temperature of 115 ° C for 8 min. After this time, the cans are cooled in a bath with a water temperature of 85 ° C for 6 min, then in baths with a water temperature of 60 ° C for 6 min and 40 ° C for 6 min, while during the heat treatment, the cans are rotated with bottom on the cover with a frequency of 0.166 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 camera with a field frequency of 2400 ± 50 MHz, re-heating cans of the product after pouring the syrup at a temperature of 95 ° C The microwave chamber for 2.0 min to 90 ° C, followed by sealing, installation in a carrier to prevent tearing of the lids, and heating in a solution of dimethyl sulfoxide at a temperature of 115 ° C for 8 min with further cooling in a bath with a water temperature of 85 ° C for 6 min, then to baths with a water temperature of 60 ° C for 6 min and 40 ° C for 6 min, while in the process of heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .

Preliminary two-stage heating of the product in a microwave field with a frequency of 2400 ± 50 MHz provides the possibility of increasing the temperature of the coolant to 115 ° C without causing heat battle of the cans, and thereby reduces the duration of heat treatment and improves 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 the known ones.

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, as well as the possibility of sterilizing canned food in open-type apparatuses.

Literature

1. A 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 without stones, characterized in that the cans with packaged fruits 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 with a temperature of 95 ° C, after which is re-treated with the same microwave field for 2.0 min and the contents of the cans are heated to 90 ° C, then the cans are sealed, installed in a carrier that prevents the caps from breaking off during heating, and heating in a solution of dimethyl sulfoxide is carried out at a temperature of 115 ° C for 8 min s subsequent cooling in bathtubs with a water temperature of 85 ° C for 6 min, 60 ° C for 6 min and 40 ° C for 6 min, while during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .