RU2619475C1 - Method for preservation of pear compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after packaging in jars, fruits are exposed to heat for 100 s by means of the cyclic feeding of superheated steam with the temperature of 105-110°C into the jars. The duration of the steam supply and the steam maintenance cycles is equal to 10 s and 10 s, respectively. Wherein during the entire steam supply process the outer surface of the jars is blown by air heated to the temperature of 110-120°C at the speed of 5-6 m/s. Then syrup with the temperature of 95-97°C is poured into the jars, the jars are subjected to pre-sealing and heating in the air stream with the temperature of 140°C and the speed of 6.5-7 m/s for 5 minutes to 90-92°C, with the subsequent final sealing and continued heating temperature in the water with the temperature of 100°C for 10 minutes to 98°C, with the subsequent stepwise cooling in water with the temperatures of 80, 60 and 40°C, respectively, for 5.5 and 5 minutes.

EFFECT: reducing the sterilization duration, reducing the number of boiled fruits and fruits with cracked skin, preventing the thermal breakage of jars.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of preserving stewed pears in cans SKO 1-82-500.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that prepared cans of the product after packaging, pouring syrup and seaming are subjected to heat sterilization in an autoclave according to the mode:

where: 20 - the duration of the period of heating the water in the autoclave to 100 ° C, min;

30 - the length of the period of own sterilization, min;

20 - the duration of the cooling period, min;

118 - back pressure in the autoclave, kPa;

100 - sterilization temperature, ° C.

The disadvantages of this method are:

- the long duration of the process and the unevenness of the heat treatment of the product in the jar, which worsens the quality of the finished product, the complexity of the sterilization process, which requires the process in a back-pressure apparatus, or the need to install the jars in special media to prevent the lids from breaking off the jars during the heat treatment.

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; prevention of heat battle of cans and provision of the possibility of heat treatment of canned food in open-type apparatuses without creating back pressure in the apparatus and without the use of carriers for mechanical sealing of cans in the course of heat treatment.

The specified technical result is achieved due to the fact that according to the proposed method, the cans are placed in the chamber after laying the fruits, and the fruits are heated for 100 s by cyclic supply of saturated water vapor to the cans with a temperature of 105-110 ° C, the duration of the steam supply cycles and its exposure is 10 s and 10 s, respectively, while during the entire steam supply process, the outer surface of the cans is blown with an air stream at a speed of 5-6 m / s, heated to a temperature of 110-120 ° C, after which temperature syrup is poured into the cans 95-97 ° C, pre-rolled with lids, placed in a chamber where heated air circulates at a temperature of 140 ° C and a speed of 6.5-7 m / s, and for 5 minutes the contents of the cans are heated to 90-92 ° C then the cans are finally rolled and placed in a hot water bath with a temperature of 100 ° C and for 10 minutes the contents of the cans are heated to 98 ° C, followed by cooling in baths with water at a temperature of 80 ° C for 5 minutes, then in water with a temperature of 60 ° C for 5 min and 40 ° C for 5 min.

An example of the method

Cans with pre-packaged fruits are placed in the chamber and the fruits are heated for 100 s by cyclic feeding of saturated water vapor into the cans at a temperature of 105-110 ° C, the duration of the steam supply and soaking cycles is 10 s and 10 s, respectively, during the whole the steam supply process, the outer surface of the cans is blown with an air stream at a speed of 5-6 m / s, heated to a temperature of 110-120 ° C. After that, syrup with a temperature of 95-97 ° C is poured into the cans, pre-rolled with lids, placed in a chamber where heated air circulates at a temperature of 140 ° C and a speed of 6.5-7 m / s, and the contents of the cans are heated for 5 minutes up to 90-92 ° C. Then the cans are finally rolled and placed in a hot water bath with a temperature of 100 ° C and for 10 minutes the contents of the cans are heated to 97-98 ° C, followed by cooling in 80 ° C water baths for 5 minutes, then water at 60 ° C for 5 minutes and 40 ° C for 5 minutes.

The salient features of the proposed method are: preheating the fruits prepared and packed in jars for 100 s by cyclic supply of saturated water vapor at a temperature of 105-110 ° C, while, during the entire steam supply process, the outer surface of the jars is blown with air heated to temperature 110-120 ° C, at a speed of 5-6 m / s, followed by filling the cans with syrup at a temperature of 95-97 ° C, pre-rolling the cans with lids, followed by heating the pre-rolled cans with food in a heated air stream with a temperature of 140 ° C and a speed of 6.5-7 m / s for 5 min, with further re-depositing and continued sterilization in hot water at a temperature of 100 ° C for 10 min and stepwise cooling in series in water baths with temperatures of 80 , 60 and 40 ° C, respectively 5.5 and 5 minutes.

Pre-heating the fruits in the jars with saturated steam, fruits filled with syrup in the jars with the lids rolled up to 90-92 ° C in a stream of heated air, removes air from the jars during heating and thereby reduces the pressure in the jars, which allows the sterilization process to continue carry out cans without backpressure after additional filling, which greatly simplifies the design of canned sterilizers. In addition, the removal of air from the cans helps to prevent oxidative processes and more fully preserve biologically active components (the vitamin C content in the compote made by the proposed method is 35% higher than with traditional technology, and the compote has a more pronounced aroma, taste etc., characteristic of the feedstock.

The duration of the canning process according to the proposed method is 32 minutes, i.e. compared with the prototype is reduced by 38 minutes

This mode provides industrial sterility of canned food, the possibility of heat sterilization without backpressure and special carriers for mechanical sealing of cans during the heat treatment, improving the quality of the finished product by reducing the duration, removing air from the cans before sealing them and evenness of heat treatment.

Literature

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

Claims (1)

A method of preserving pear compote, characterized in that the fruits after packaging in cans are heated for 100 s by cyclic supply of saturated water vapor with a temperature of 105-110 ° C in cans, the duration of the steam supply and soaking cycles is 10 s and 10 s, respectively , during the entire steam supply process, the outer surface of the cans is blown with air heated to a temperature of 110-120 ° C at a speed of 5-6 m / s, after which syrup with a temperature of 95-97 ° C is poured into the cans, subjected to preliminary sub-roll e and heating in a stream of air with a temperature of 140 ° C and a speed of 6.5-7 m / s for 5 min to 90-92 ° C, followed by additional charging and continued heating in water with a temperature of 100 ° C for 10 min to 98 ° C with further stepwise cooling in water with temperatures of 80, 60 and 40 ° C, respectively, for 5.5 and 5 minutes.