RU2776788C1 - Method for production of sweet cherry compote - Google Patents

Abstract

FIELD: canning industry.

SUBSTANCE: invention relates to the canning industry and can be used in canning compotes. A method for the production of sweet cherry compote is proposed, in which the fruits, after being packaged in jars, are heated for 72 seconds by means of cyclic supply of saturated water vapor with an increasing temperature to the jars, the duration of the steam supply cycles and its exposure is 6 s and 6 s, respectively, and the steam temperature from 100°C increases by 10°C with each cycle, at the same time, in each steam supply cycle, the outer surface of the cans is blown with air, the temperature of which increases by 10°C from 120°C with each cycle, after which hot water is poured into the cans at a temperature of 98-100°C, next, water is replaced with syrup with a temperature of 100°C, the cans are sealed, installed in an autoclave basket with mechanical sealing of glass jars and sterilized in an autoclave according to a given mode, followed by continued cooling in another autoclave or container.

EFFECT: invention makes it possible to reduce the duration of sterilization, reduce the unevenness of heat treatment, and also provides thermal energy saving and improved quality of finished products.

1 cl, 1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of cherry compote in jars SKO 1-58-200.

The sources that were used to search for this method showed that the prototype of the proposed method is a method for the production of compote [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

where: 20 - duration of water heating in the autoclave to 100°C, min; 18 - duration of own sterilization, min; 20 - duration of cooling, min. The total duration of the mode is 58 minutes.

The disadvantages of this method are:

- a long duration of the heat treatment process, which degrades the quality of the finished product; uneven heat treatment of the product in the bank and high consumption of thermal energy and water.

The technical result of the method is aimed at reducing the duration of the heat treatment process, saving thermal energy and water, and improving the quality of the finished product.

с последующим продолжением охлаждения в другом автоклаве или емкости по режиму

The specified technical result is achieved due to the fact that according to the proposed method, the jars after laying the fruits are placed in the chamber and the fruits are heated for 72 s by cyclic supply of saturated water vapor with increasing temperature to the jars, the duration of the steam supply and holding cycles is 6 s and 6 s, respectively, and the steam temperature from 100°С, increases by 10°С with each cycle, and at the same time, in each cycle of steam supply, the outer surface of the cans is blown with air, the temperature of which from 120°С increases by 10°С with each cycle C, after which the syrup is poured with hot water at a temperature of 98-100°C, the water is replaced with syrup at a temperature of 100°C, sealed, placed in an autoclave basket with mechanical sealing glass jars [2] and sterilized in an autoclave according to the regime:

with subsequent continuation of cooling in another autoclave or container according to the regime

An example of the implementation of the method.

Prepared fruits are placed in jars in accordance with the current technological instructions. Next, the fruits in the jar are heated for 72 s by means of a cyclic, with an interval of 6 s, steam supply (6 s steam supply, then 6 s exposure) with a temperature increasing from cycle to cycle by 10 ° C: in the first cycle (the first 6 s) steam at a temperature of 100°C, in the second cycle (the second 6 s) steam with a temperature of 110°C is supplied to the jars, in the third cycle for 6 s steam with a temperature of 120°C is supplied to the jars, and so on for 72 s (on the last cycle steam temperature 150°C), while the surface of the jar, to prevent thermal breakdown during the cycles of steam blowing into the jar, is blown with air heated from 120°C with each cycle increasing by 10°C. After that, hot water with a temperature of 98-100°C is poured into the jars, the water is replaced with syrup with a temperature of 100°C, rolled up and sent for sterilization in an autoclave according to a new regime. The average initial temperature of the product in the can after sealing is 90°C, and according to the current technological instruction, 40°C.

The use of pulsed heating of fruits with steam with a cyclically increasing temperature makes it possible to intensify the process of heating fruits in jars by increasing the temperature difference, as well as increasing the temperature of the fruits, and thereby reducing the duration of sterilization modes. Filling with hot water further increases the initial temperature of the fruit and at the same time removes the condensate formed during condensation, which eliminates the dilution of the syrup by mixing the condensate with the syrup, and thereby ensures that the finished product meets the required physical and chemical parameters of the finished product.

Thus, the initial temperature of the product according to the proposed method before sterilization is 90°C, i.e. by 50°C more than with the canning method according to the current technological instructions, which will help reduce the temperature difference between the most and least heated points of the product during sterilization, since the heating of the product will start from the same temperature for the center and periphery, equal to 90, and not 40°C.

Since the syrup is boiled at 100°C, and the temperature when filling the cans is about 60°C, there is an inefficient loss of thermal energy for cooling the syrup from 100°C to 60°C, which is more than 25.1 mJ per 1 tube of products; in addition, according to the mode of the current technological instruction, cooling of canned food to a temperature of water in an autoclave equal to 40 ° C is provided, which is also associated with large losses of both thermal energy and water.

An increase in the initial temperature of the product in the jars before sterilization allows, firstly, to increase the initial temperature of the water in the autoclave before loading the jars to the sterilization temperature, i.e., up to 100°C, compared with the initial temperature of the water in the autoclave during sterilization according to the current technological regime. instructions (55-60 ° C), and the use of an autoclave basket with mechanical sealing of glass jars allows cooling of canned food to the final temperature in two stages, preventing the lids from breaking off the jars during the heat treatment.

In connection with the above, it is proposed to cool canned food during sterilization according to the proposed method in two stages: in the first autoclave, where the sterilization process is carried out, cool canned food to a water temperature in the autoclave equal to 60°C, i.e. 20°C more than according to the mode of the current technological instruction, followed by continuation of cooling in another autoclave or vessel without back pressure and a water temperature of 35°C.

This method of cooling allows, firstly, to reduce the duration of the cooling process due to a large temperature difference, and to reduce the time and significantly save thermal energy for heating water in the autoclave before loading the next batch of canned food, since in this case the water will be heated not from 40 °С, as is accepted according to the regime of the current technological instruction, and from 60°С, and, in addition, there is a saving of cooling water.

с последующим продолжением охлаждения в другом автоклаве или емкости по режиму

,The mode of sterilization of canned food in an autoclave according to the proposed method can be expressed as follows:

with subsequent continuation of cooling in another autoclave or container according to the regime

,

where: 12 - duration of the sterilization period at 100°C water, min;

12 - duration of the period of water cooling in the autoclave from 100°C to 60°C, min; 5 - duration of cooling in the second autoclave (tank) at 35°C min; 100 - water temperature in the autoclave before loading canned food, °C; 60 - final water temperature in the first autoclave, °С; 35 - water temperature in the second autoclave (tank) °C.

The essential distinguishing features of the proposed method are the preheating of fruits prepared and placed in jars for 72 s by cyclic supply of saturated water vapor with a temperature increasing from 100 to 150 ° C, while in steam supply cycles the outer surface of the jars is blown with air heated from 120 ° C. C in stages by 10°C, followed by filling the jars with hot water at a temperature of 98-100°C, replacing with syrup at a temperature of 100°C, sealing and sterilization in an autoclave according to a new mode without creating back pressure and with two-stage cooling.

The mode provides industrial sterility of canned food, reduces the duration of the heat sterilization process and improves the quality of the finished product.

Literature

1. Collection of technological instructions for the production of canned food, v. 2, - M .: Food Industry, 1990.

2. Akhmedov M.E., Dogeev G.D., Demirova A.F., Alibekova M.M., Rakhmanova R.A. Autoclave basket // Pat. RF for utility model No. 183292 A23L 3/00; A23L 3/10 No. 2018107626, App. 03/01/2018; publ. 09/17/2018, Bull. No. 26.

Claims (1)

A method for the production of compote from sweet cherries, characterized in that the fruits, after being packaged in jars, are heated for 72 s by cyclically supplying saturated water vapor to jars with increasing temperature, the duration of steam supply and holding cycles is 6 s and 6 s, respectively, and the temperature steam from 100°C with each cycle increases by 10°C, while in each cycle of steam supply the outer surface of the cans is blown with air, the temperature of which from 120°C increases by 10°C with each cycle, after which hot water with a temperature of 98-100°C, then replace the water with a syrup with a temperature of 100°C, the jars are sealed, installed in an autoclave basket with mechanical sealing of glass jars and sterilized in an autoclave according to the regime:

with subsequent continuation of cooling in another autoclave or container according to the regime