RU2592428C2 - Method for producing compote from tangerines - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is characterized by the following: jars with fruit inside and before pouring in the syrup are treated in microwave field with frequency of 2,400±50 MHz during 1.0 Min, syrup with temperature of 95 °C is poured, jars are treated in microwave field during 1.5 minutes and their contents are heated to 90 °C, jars are sealed, jars are put into a carrier ensuring prevention of caps stripping in the process of heating; jars are heated in the solution of dimethyl sulfoxide with temperature of 115 °C for 6 minutes with subsequent cooling in water baths with temperature of 85 °C for 4 minutes, then 60 °C for 4 minutes and 40 °C for 4 minutes; during the heat treatment the jars are turned from their bottom to top with frequency of 0.12 s^-1.

EFFECT: technical result is improved quality of products.

1 cl

Description

The invention relates to the canning industry, and in particular to methods for the production of compote from tangerines in banks SKO 1-82-350.

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

,

,

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

12-18 - 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 disadvantages of this method are:

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

- uneven heat treatment of the product in banks.

The technical result of the invention is aimed at creating a method for the production of compote, which helps to reduce the duration of the process, preserves the biologically active components of the raw materials used, reduces the number of boiled fruits and fruits with cracked skin, prevents the 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 pre-packaged fruits are placed in a microwave chamber for 1.0 min before pouring syrup, after which syrup with a temperature of 95 ° C is poured, re-placed in a microwave chamber for 1, 5 minutes and heat the contents of the cans to 90 ° C, followed by sealing, then the cans are installed in a carrier to prevent the caps from breaking off during the heat treatment, and they are heated in a solution of dimethyl sulfoxide (DMSO) at a temperature of 115 ° C for 6 minutes yuschim cooling baths with a temperature of 85 ° C for 4 min, 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 .

An example of the method

Prepared fruits are packaged in jars and placed for 1.0 min in a microwave chamber, 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 6 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 .

Salient features of the proposed method are pre-heating the fruits packaged in cans for 1.0 min in a microwave chamber with a frequency of 2400 ± 50 MHz, reheating cans of the product after pouring syrup with a temperature of 95 ° C in a 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 sulfo oxide at a temperature of 115 ° C for 6 min, followed by cooling in a bath with a water temperature of 85 ° C for 4 min, then van at a water temperature of 60 ° C for 4 min and 40 ° C for 4 min, during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.12 s ^-1 .

Preliminary two-stage heating of the product in the microwave field provides the possibility of increasing the temperature of the coolant to 115 ° C, without causing heat battle of the cans, and thereby reducing the duration of heat treatment and improving 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 tangerines, 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 min before pouring the syrup, then pour the syrup at a temperature of 95 ° C, after which it is re-treated with a microwave field for 1.5 min and the contents of the cans are heated to 90 ° C, sealed, installed in a carrier to prevent tearing of the lids during heating, then heating is carried out in a solution of dimethyl sulfoxide at a temperature of 115 ° C for 6 minutes, followed by cooling in bathtubs 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 .