RU2587585C1 - Method for producing compote from unpitted peaches - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to canned foods industry, namely to method for production of peach compote with kernels. Method is characterised by that jars with fruits packed in them are treated with UHF field with frequency of 2,400 + 50 MHz during 1.0 -1.5 min before pouring syrup into them. Then syrup with temperature 95 °C is poured in, treatment with UHF field during 1.5 minutes is repeated and jars contents is heated up to 90 °C, sealed, put into the carrier ensuring prevention of caps stripping during heating. Then heating up in dimethyl sulfoxide solution temperature of 115 °C for 4 minutes is performed with subsequent cooling in baths with water temperature of 85 °C for 4 minutes, then 60 °C for 4 minutes and 40 °C for 4 minutes, at that during heat treatment jars are turned upside down with frequency equal to 0.12 s^-1.

EFFECT: invention usage allows to reduce process duration, preserve biologically active components of used raw materials, reduce boiled fruits quantity, prevent thermal breakage of jars during heat treatment.

1 cl, 1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for producing stewed peaches with pits in cans SKO 11-68-350.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of peaches with pits" in an autoclave [1] according to the mode

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

(10-25) - the length of the period of its own sterilization at 100 ° C, min;

20 - 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 skin; prevention of heat 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 pre-packaged fruits are placed in a microwave chamber for pouring syrup for 1.0-1.5 min, after which syrup with a temperature of 95 ° C is poured, re-placed in a microwave -camera for 1.5 minutes and heat the contents of the cans 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 ° C for 4 minutes with after by cooling in a bath with a temperature of 85 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 4 min, while during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.12 s ^-1 .

An example implementation of the method.

Prepared fruits are packaged in jars and placed in a microwave chamber for 1.0-1.5 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. Then the cans are re-placed in the microwave chamber for 1.5 minutes and the contents of the cans are heated to 90 ° C. Subsequently, the cans are rolled up, installed in a carrier providing mechanical tightness of the cans (preventing the caps from breaking), and they are heated in a solution of dimethyl sulfoxide at a temperature of 115 ° C for 4 minutes. After this time, the banks are cooled in a bath with a water temperature of 85 ° C for 4 minutes, then in baths with a water temperature of 60 ° C for 4 minutes and 40 ° C for 4 minutes, while during the heat treatment, the cans are rotated with bottom on the cover with a frequency of 0.12 s ^-1 .

The salient features of the proposed method are: pre-heating the fruits packaged in cans for 1.0-1.5 minutes in a microwave chamber with a frequency of 2400 ± 50, re-heating cans of the product after pouring the syrup with a temperature of 95 ° C in microwave chamber for 1.5 min to 90 ° C, followed by sealing, installation in a carrier that provides mechanical tightness of the cans, and heating a solution of dimethyl sulfoxide at a temperature of 115 ° C for 4 min with further cooling in a bath with a water temperature of 85 ° C for 4 min, then to the bath x with a water temperature of 60 ° C for 4 minutes and 40 ° C for 4 min, and during heat treatment jars is rotated with the bottom cover at a frequency of 0.12 sec ^-1.

Preliminary two-stage heating of the product in the microwave field provides the opportunity to increase the temperature of the coolant to 115 ° C, without causing heat battle of the cans, and thereby reduce the duration of heat treatment and improve the quality of the finished product.

In addition, the removal of air from the can before sealing suspends 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 known methods.

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.

Literature

1. A collection of technological instructions for the production of canned food. T. 2. - M.: Food industry. 1977.

Claims (1)

A method of producing compote from peaches with pits, characterized in that the cans with the fruits packaged in them are treated with a microwave field at a frequency of 2400 ± 50 MHz for 1.0-1.5 minutes before pouring the syrup, then pour the syrup at a temperature of 95 ° C and then re-treated with a microwave field for 1.5 min and heated the contents of the cans to 90 ° C, sealed, installed in a carrier to prevent caps during heating, then heated in a solution of dimethyl sulfoxide at a temperature of 115 ° C for 4 min followed by by cooling in baths with a water temperature of 85 ° C for 4 min, then 60 ° C for 4 min and 40 ° C for 4 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.12 s ^{- 1} .