RU2592450C2 - Method for producing compote from mandarin oranges - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed method comprises pouring hot water with temperature of 80 °C into jars with fruit inside for 2 minutes with subsequent replacement of water with syrup with temperature of 95 °C, sealing of jars; after sealing jars are put into a carrier, ensuring prevention of caps stripping in the process of heating, heating compote in air flow at 130 °C and rate of 3-4 m/s during 12 minutes; and subsequently keeping them at temperature of 105 °C during 8 minutes and cooling in air flow with temperature of 20-25 °C and rate of 7-8 m/s during 12 minutes, during each heat treatment the jars are turned upside down for 2-3 minutes with frequency of 0.1 s^-1 every 2-3 minutes.

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 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 is the duration of heating the water in the autoclave to 100 ° C, min;

12-18 - the duration of their 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 various layers;

- high consumption of thermal energy and water.

The technical result of the invention is aimed at developing a method for the production of compotes that helps to 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 and improve the structural and mechanical characteristics of the finished product.

The specified technical result is achieved due to the fact that according to the proposed method, the fruits packaged in jars are poured for 80 minutes at hot temperatures of 80 ° C, then this water is replaced with syrup at a temperature of 95 ° C, the cans are rolled up, installed in a carrier, which prevents the caps from breaking during heating, while the compote is heated in a stream of air with a temperature of 130 ° C and a speed of 3-4 m / s for 12 minutes, followed by exposure at a temperature of 105 ° C for 8 minutes and cooling in a stream of air with a temperature of 20-25 ° C and speed awn 7-8 m / s for 12 min, and wherein the banks in each process of heat treatment is subjected to a 2-3 minute intermittent rotation with the bottoms of the lid with a frequency of 0.1 s ^-1 at intervals of 2-3 minutes.

An example of the method

Before pouring the syrup, pour hot water at 80 ° C into the jars with the laid fruits for 2 min, then replace this water with the syrup at the temperature of 95 ° C, roll the jars, install them in a carrier that provides mechanical tightness (to prevent the lid from breaking in the process heating), and placed in a chamber where heated air circulates at a temperature of t _in = 130 ° C at a speed of 3-4 m / s, and for 12 minutes the contents of the cans are subjected to heating with a simultaneous 2-3-minute intermittent rotation of the can from bottom to bottom cover with a frequency of 0.1 s ^-1 s interval of 2-3 minutes, then the carrier with the cans is transferred for 8 minutes into the chamber with a temperature of t _in = 105 ° C with a simultaneous 2-3-minute intermittent rotation of the can 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 banks are also subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.1 s ^{- 1} with an interval of 2-3 minutes.

The salient features of the proposed method are: preheating the fruits in jars before pouring syrup with hot water at a temperature of 80 ° C for 2 min, the compote is heated in a stream of air at a temperature of 130 ° C and a speed of 3-4 m / s for 12 min followed by holding in the chamber at a temperature of 105 ° C for 8 min and further cooling in a stream of air at a temperature of 20-25 ° C at a speed of 7-8 m / s for 12 min, and the banks are subjected to intermittent 2- during heat treatment 3 minute rotation from the bottom to the cover 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 preserve them integrity and provides improved structural and mechanical properties of the finished product.

To confirm this technical result, banks containing products obtained by the described technology and the closest analogue were opened and physico-chemical and organoleptic studies were performed. It was found that the experimental product is characterized by more improved structural and mechanical properties, the syrup without turbidity, and the fruits are undigested and have a more dense consistency.

A product made by the proposed technology meets the requirements corresponding to the highest grade, while a product made by a close analogue corresponds to the first grade.

Literature

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

Claims (1)

A method for the production of compote from tangerines, including pouring packaged fruits into jars for 2 min with hot water at a temperature of 80 ° C, followed by replacing the water with syrup at a temperature of 95 ° C, rolling the cans, heating, aging and cooling processes, characterized in that the cans are installed after rolling in the carrier, which prevents the caps from breaking off during the heating process, while the compote is heated in a stream of air with a temperature of 130 ° C and a speed of 3-4 m / s for 12 minutes, followed by exposure at 105 ° C for 8 minutes and cooling the flow in the air stream at a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and in this case, the banks in each heat treatment process are subjected to intermittent 2-3 minutes from bottom to cover with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes.