RU2633785C1 - Pear compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: pear compote production method includes preparing fruits and packaging them in jars, with their subsequent treatment by the microwave field with the frequency of 2400+50 MHz for 1.5 minutes. Then the fruits are poured with syrup with the temperature of 98°C, repeatedly treated in the microwave field for 1.0 min, the content of the jars is heated up to 90°C and sealed. The jars are sterilized in water with the temperature of 95°C for 20 minutes without creating back pressure in the apparatus, the jars being in the "upside down" position. Thereinafter, they are subjected to cooling for 18 minutes in water, reducing its temperature from 95 to 40°C.

EFFECT: shortening the heat treatment process duration and thereby improving the quality of the finished product.

1 cl

Description

The invention relates to the canning industry and can be used in the production of pear compote for baby food in banks 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 "Compote of pears" in an autoclave [1] according to the mode

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

(15-20) - 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;

- a relatively large consumption of thermal energy and water;

- the complexity of the technical implementation, which requires the creation of a backpressure apparatus, ensuring the tightness of the cans (preventing the caps from breaking during the heat treatment).

The technical result of the proposed method is aimed at creating a method for the production of compotes, providing: reducing the duration of the process; enabling heat sterilization of canned food in open-type apparatuses, i.e. without creating back pressure; more complete conservation of biologically active components contained in the feedstock, as well as saving thermal energy.

, где 20 - продолжительность периода нагрева банок с продуктом в воде температурой 95°С, мин; 18 - продолжительность периода охлаждения воды в автоклаве от 95 до 40°С, мин.The specified technical result is achieved due to the fact that according to the proposed method, cans with pre-packaged fruits are placed in the microwave chamber for 1.5 minutes before pouring the syrup, after which the syrup with a temperature of 98 ° C is poured, re-placed in the microwave chamber for 1, 0 min and heat the contents of the cans to 90 ° C, followed by sealing, then the banks are subjected to heat sterilization in an inverted position according to the regime

where 20 is the duration of the heating period of the cans with the product in water at a temperature of 95 ° C, min; 18 - the duration of the period of cooling water in an autoclave from 95 to 40 ° C, min.

An example of the method

Prepared fruits are put in jars, then the jar with the product is placed for 1.5 minutes in a microwave chamber, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited with a magnetron. After microwave processing, syrup with a temperature of 98 ° C is poured into the cans, re-placed in the microwave chamber for 1.0 min and the contents of the cans are heated to 90 ° C. Subsequently, the cans are rolled up and heated in water at a temperature of 95 ° C for 20 minutes. After this time, the banks are cooled for 18 minutes in water, reducing its temperature from 95 to 40 ° C.

The salient features of the proposed method are: preheating fruits packaged in cans for 1.5 minutes in a microwave chamber with a frequency of 2400 ± 50, reheating cans of product after pouring syrup with a temperature of 98 ° C in a microwave chamber for 1 , 0 min to 90 ° C, followed by sealing, and heating in water at a temperature of 95 ° C in the position of the cans "upside down" for 20 min, followed by cooling for 18 min, reducing the water temperature from 95 to 40 ° C.

Preheating the fruits and fruits, filled with syrup in the microwave field before sealing, helps to remove most of the air from the fruits and banks, and sealing at a temperature of 90 ° C reduces the overpressure in the bank to the value that ensures sterilization of canned food in open-type devices, without backpressure and without special media providing mechanical tightness.

The heat treatment of the cans with the product in the “upside down” position provides sterilization of the lids, which also have a certain microbiological contamination.

In addition, the removal of air from the jar before sealing stops the oxidation processes and provides a more complete preservation of biologically active components contained in the fruit. The vitamin C content in the finished product sterilized by this method is 20% higher than in the compote sterilized by traditional technology.

This mode provides a reduction in the duration of the process compared to the traditional one by 22 min and thereby an increase in the quality of the finished product, saving heat energy and water, as well as the possibility of sterilizing canned food in open-type apparatuses without creating back pressure, which does not require bulky apparatus designs.

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 pear compote, 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 1.5 minutes before pouring the syrup, then the syrup with a temperature of 98 ° C is poured, after which the microwave is processed again -field for 1.0 min and heat the contents of the cans to 90 ° C, followed by sealing and sterilization according to the regime

, without creating back pressure in the apparatus, while the banks in the process of heat treatment are in an inverted position “upside down”.