RU2642108C2 - Method of producing compote from grapes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of producing compote from grapes includes preparation and packaging of grapes in jars followed by treatment in a microwave field with a frequency of 2400 ± 50 MHz for 2.0 minutes. Grapes are then filled with syrup at 98 °C, re-treated with a microwave field, and the contents of the jars are heated to 90 °C and sealed. Jars are then sterilised in water at 95 °C for 20 minutes, without creating back pressure in the apparatus, while the jars are in an "upside down" position. Further, the jars are cooled for 22 minutes in water, reducing their temperature from 95 to 40 °C.

EFFECT: method reduces duration of heat treatment, thereby improving the quality of the finished product.

1 cl, 1 ex

Description

The proposed method for the invention relates to the canning industry and can be used in the production of compote from grapes in cans 1-82-1000.

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

where 25 is the duration of the period of heating water to 100 ° C, min;

25 - the length of the period of its own sterilization at 100 ° C, min;

25 - 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; 22 - 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 2.0 minutes before pouring the syrup, after which the syrup is poured at a temperature of 98 ° C, re-placed in the microwave chamber for 2.5 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 (upside down) 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; 22 - the duration of the period of cooling water in an autoclave from 95 to 40 ° C, min.

An example implementation of the method.

Prepared fruits are put in jars, then the jar with the product is placed in a microwave chamber for 2.0 min, 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 2.5 minutes 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 22 minutes in water, reducing its temperature from 95 to 40 ° C.

The salient features of the proposed method are: preheating the fruits packaged in cans for 2.0 minutes in a microwave chamber with a frequency of 2400 ± 50, reheating cans of the product after pouring syrup at a temperature of 98 ° C in a microwave chamber for 2, 5 minutes to 90 ° C, followed by sealing and heating in water with a temperature of 95 ° C in the position of the cans "upside down" for 20 minutes, followed by cooling for 22 minutes, reducing the temperature of the water 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 the jar and sealing at a temperature of 90 ° C reduces the overpressure in the jar to a value that ensures sterilization of canned food in open-type devices, without backpressure and without special carriers providing mechanical tightness.

The heat treatment of the cans with the product in the “upside down” position provides sterilization of the lids, which to a certain extent 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 33 min and thereby improving the quality of the finished product, saving heat energy and water, as well as the ability to sterilize 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)

A method of producing compote from grapes, characterized in that the cans with berries packaged in them are treated with a microwave field at a frequency of 2400 ± 50 MHz for 2.0 minutes before pouring the syrup, then pour the syrup with a temperature of 98 ° C, after which the microwave is processed again -field for 2.5 minutes and heat the contents of the cans to 90 ° C, followed by sealing and sterilization according to the regime

, without creating backpressure in the apparatus, while the banks are in an inverted position “upside down”.