RU2585442C2 - Method for production of fig and feijoa compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is characterised by that after putting fruits into jars fruits, water is poured for 2-3 minutes at temperature of 85 °C, repeating pouring for 2-3 minutes with water at temperature 95 °C with subsequent replacement of water at 98 °C, then jars are sealed with self-exhaustible caps and subjected to heat treatment without creation of counter-pressure in open-type apparatus according to mode $$\frac{5-(15-20)-20}{90-100-{40}^{\circ }C},$$

where 5 - duration of heating water from 90 to 100 °C, min; 15-20 - period of sterilisation at 100 °C, min; 20 - duration of cooling water cooling from 100 to 40 °C, min.

EFFECT: technical result is reducing process duration.

1 cl

Description

The invention relates to the canning industry and can be used in the production of compote from figs and feijoa in banks 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of figs and feijoa" in an autoclave [1] according to the regime

, $$\frac{\mathrm{twenty}-(\mathrm{fifteen}-\mathrm{twenty})-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{\circ }C}\cdot 118\text{kPa}$$

,

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

15-20 - the duration of the sterilization period at 100 ° C, min;

20 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption.

- the complexity of technological equipment for thermal sterilization, due to the fact that it operates under excessive pressure.

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; saving thermal energy, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that according to the proposed method, the fruits after preliminary preparation are packaged in jars and filled with water at a temperature of 85 ° C for 2-3 minutes, re-filled for 2-3 minutes with water at a temperature of 95 ° C, followed by the replacement of this water on syrup with a temperature of 98 ° C, then the cans are rolled up with self-exhausted lids and subjected to heat treatment according to the regime

, $$\frac{5-(\mathrm{fifteen}-\mathrm{twenty})-\mathrm{twenty}}{90-\mathrm{one\; hundred}-{40}^{\circ }C}$$

,

where 5 is the duration of the heating period of water from 90 to 100 ° C, min;

15-20 - the duration of the sterilization period at 100 ° C, min;

20 - the duration of the water cooling period from 100 to 40 ° C, min.

An example implementation of the method.

Before filling the syrup for 2-3 minutes, pour hot water with a temperature of 85 ° C into jars with laid fruits and then replace this water for 2-3 minutes with water at a temperature of 95 ° C, followed by replacing this water with a syrup with a temperature of 98 ° C. Next, the cans are rolled up with self-extinguishing lids, placed in an autoclave (container) with hot water at a temperature of 90 ° C and subjected to heating for 5 min, raising the temperature of the water in the autoclave (container) to 100 ° C. Then, for 15-20 minutes, the cans are sterilized at a reached water temperature of 100 ° C, followed by cooling with cold water for 20 minutes, reducing the temperature of the water in the autoclave (tank) during this time to 40 ° C.

Pouring syrup at a temperature of 98 ° C allows you to significantly save thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned according to the proposed method, the syrup is cooled to 98 ° C before pouring into cans, and not to 80 ° C, as provided in the technology manual.

Preheating the fruit twice with hot water ensures uniform heat treatment of canned food in banks and reduces the duration of the heat treatment process, which helps to improve the quality of the finished product. The use of self-ejectable lids ensures the removal of air from the cans during their heating, which makes it possible to carry out the sterilization process without creating back pressure in the apparatus and by removing air from the cans contributes to a more complete preservation of biologically active substances contained in the product.

The salient features of the proposed method are: preliminary double heating of the fruits in the jars before pouring the syrup with hot water at a temperature of 85 and 95 ° C, which allows pouring syrup at a temperature of 98 ° C into the jar; the cans are sealed with self-exhausting lids and the heat treatment is carried out without creating back pressure in the apparatus.

This mode saves heat and electricity and improves the quality of finished products by reducing the duration of heat treatment.

Literature

1. Collection of technological instructions for the production of canned food, t.2. M., Food Industry. 1977.

2. Flaumenbaum B.L., Ibragimova L.R., Bloch G.A. Self-extinguishing glass containers with type 1 capping “breathing” lids // Canning and Vegetable Drying Industry, 1983, No. 1, S.29-32.

Claims (1)

A method for the production of compote from figs and feijoa, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, re-filled for 2-3 minutes with hot water at a temperature of 95 ° C, followed by the replacement of water with syrup at a temperature 98 ° C, then the cans are rolled up with self-exhausted lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the regime:

where 5 is the duration of the period of heating water from 90 to 100 ° C, min; 15-20 - the duration of the sterilization period at 100 ° C, min; 20 - the duration of the water cooling period from 100 to 40 ° C, min.