RU2592809C2 - Method for producing compote from tangerines - 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, subsequently water is replaced with syrup with temperature of 95 °C, jar sealing, after sealing jars are put into carrier ensuring prevention of cap stripping in the process of heating, compote heating is performed in air flow at temperature of 120 °C and speed of 1.5-2 m/s during 20 minutes with subsequent maintenance at temperature of 105 °C during 3 minutes and cooling in air flow with temperature of 20-25 °C and speed at 7-8 m/s during 12 minutes, during each heat treatment jar is subjected to interrupted 2-3-minutes turning upside down with frequency of 0.1 s^-1 with 2-3 minutes interval.

EFFECT: technical result - improved quality of products.

1 cl

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of compote from tangerines 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:

$$\frac{\mathrm{twenty}-(12-\mathrm{eighteen})-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\text{Kpa}$$

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 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 for 2 min are poured with hot water at a temperature of 80 ° C, then this water is replaced with syrup at a temperature of 95 ° C, the jars are rolled up, installed in a carrier, which prevents tearing covers during heating, while the compote is heated in a stream of air with a temperature of 120 ° C and a speed of 1.5-2 m / s for 20 minutes, followed by exposure at a temperature of 105 ° C for 3 minutes and cooling in a stream of air with a temperature 20-25 ° C and SK at a speed of 7-8 m / s for 12 minutes, and in this case, the jar in each heat treatment process is subjected to intermittent 2-3-minute rotation from the bottom to the lid at a frequency of 0.1 s ^-1 with an interval of 2-3 minutes.

An example implementation of the method.

Before pouring the syrup, pour hot water at 80 ° C into the jar with the fruits for 2 min, then replace this water with the syrup at 95 ° C, roll the jars, install them in a carrier that provides mechanical tightness (to prevent the lid from breaking 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 20 minutes the contents of the cans are subjected to heating with a simultaneous 2-3-minute intermittent rotation of the can from the bottom to cover a frequency of 0.1 s ^-1 inte shaft 2-3 min, then transferred to media with the banks for 3 minutes in a chamber at a temperature t _B = 105 ° C, while a 2-3 minute intermittent rotation of cans with bottoms on the lid frequency of 0.1 s ^-1. After that, the cans 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-minute rotation from the bottom to the lid with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes.

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 80 ° C for 2 min, the compote is heated in an air stream at a temperature of 120 ° C and a speed of 1.5-2 m / s for 20 min followed by exposure in the chamber at a temperature of 105 ° C for 3 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 jar is subjected to intermittent during heat treatment 2 3 minutes rotation a "bedplate cover on" rate of 0.1 s ^-1 at intervals 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 according to the described and 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)

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 heating, while the compote is heated in a stream of air with a temperature of 120 ° C and a speed of 1.5-2 m / s for 20 minutes, followed by exposure at a temperature of 105 ° C for 3 minutes and cooling by blowing in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and in this case, the jar is subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.1 s in each heat treatment process ^-1 with an interval of 2-3 minutes.