RU2585356C2 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: heating; food industry.

SUBSTANCE: method involves putting jars into carrier ensuring air-tightness, heating compote in air flow at 120 °C and rate of 1.5-2 m/s for 25 minutes with subsequent maintenance at a temperature of 105 °C for 10 minutes and cooling in air flow temperature of 20-25 °C and rate of 7-8 m/s for 12 minutes, during each heat treatment jar is subjected to intermittent 2-3-minute turning upside down with frequency of 0.1 s^-1 every 2-3 minutes.

EFFECT: higher quality of product.

1 cl

Description

The invention relates to the canning industry, and in particular to methods for sterilizing compote from cherries in cans SKO 1-82-350.

Sources that were searched by this method showed that the prototype of the proposed method is a method for sterilizing compotes [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:

$$\frac{\mathrm{twenty}-\left(12-\mathrm{eighteen}\right)-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where: 20 - the duration of heating the water in the autoclave to 100 ° C, min; (12-18) - duration of own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 5-6 ° C, and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- high consumption of thermal energy and water.

The technical result of the invention is aimed at developing a method for the production of stewed fruit, which helps preserve the natural components of the raw materials used, reduce the number of cracked and boiled fruits, increase the nutritional and biological value of the product; improving the structural and mechanical characteristics of the finished product; saving heat and electric energy and water, as well as increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that according to the proposed method, cans with compote, after seaming, are installed in a carrier that provides mechanical tightness of the cans and are heated in a stream of air with a temperature of 120 ° C and a speed of 1.5-2 m / s for 25 min, followed by exposure for 10 min at a temperature of 105 ° C and cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and the jar is subjected to heat treatment in each process intermittent 2-3 min rotation from bottom to Ryshkov frequency of 0.1 s ^-1 at intervals of 2-3 minutes.

An example implementation of the method.

Banks with compote after sealing the lid are installed in a carrier that provides mechanical tightness (to prevent the lid from tearing off during heating) and placed in a chamber where heated air circulates at a temperature of t _B = 120 ° C and a speed of 1.5-2 m / s, and for 25 minutes the contents of the cans are subjected to heating with a simultaneous 2-3 minutes intermittent rotation of the can from the bottom to the lid with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes, then the carrier with the cans is transferred for 10 minutes to a chamber with a temperature t _B = 105 ° C with simultaneous 2-3 min intermittent rotation and cans from the bottom to the lid with a frequency of 0.1 s ^-1 . After that, the banks are cooled in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, while the can is also subjected to intermittent 2-3-3 min rotation from the bottom to the lid with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes.

The use of intermittent rotation of the cans during the heat treatment contributes to the intensification of the process of internal heat transfer in the can and in combination with the periodic holding of the cans in a static state reduces the duration of the process of mechanical wiping of the fruits between themselves and the walls of the cans while ensuring uniformity of the heat treatment, which helps to maintain their integrity that provides an improvement in the structural and mechanical properties of the finished product.

In addition, the intermittent rotation of the cans saves the energy spent on the rotation of the cans, while ensuring the uniformity of the heat treatment process and its intensification.

Salient features of the proposed method are: the compote is heated in a stream of air at a temperature of 120 ° C and a speed of 1.5-2 m / s for 25 minutes, followed by exposure in a chamber at a temperature of 105 ° C for 10 minutes and further cooling in a stream air with a temperature of 20-25 ° C at a speed of 7-8 m / s for 12 minutes and at the same time, the jar is subjected to intermittent 2-3 minutes rotation from the “bottom to the lid” with a frequency of 0.1 s ^-1 during heat treatment with an interval of 2-3 minutes.

The proposed method in comparison with the prototype provides significant energy savings, completely eliminates the use of water in the process of heat sterilization, provides improved quality of the finished product by reducing the duration of heating and intermittent rotation of the cans during the heat treatment.

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 cherries, including installing cans in a carrier that provides tightness, and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 120 ° C and a speed of 1.5-2 m / s for 25 min followed by exposure at a temperature of 105 ° C for 10 min and cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 min and the jar is subjected to intermittent 2-3 in each heat treatment process -minute rotation from the bottom to the cover with a frequency 0.1 s ^-1 with an interval of 2-3 minutes.