RU2796517C2 - Method for production of apple compote - Google Patents

Abstract

FIELD: food and canning industries.

SUBSTANCE: method for production of compote from apples, the specifics of which are that the jars with fruits packaged in them are treated in a microwave field with a frequency of 2400±50 MHz for 1.5 minutes before pouring the syrup, then the syrup is poured at temperature of 98°C, after which it is re-treated in a microwave field for 1.5 minutes and the contents of the jars are heated to 92°C followed by covering the jars with lids, placing the jars with the product for 2 minutes in a chamber with infrared lamps, sealing and sterilizing according to the mode (8-20)/(110-(90-40)) where 8 is the duration of the heating period of the cans with the product in a solution of dimethyl sulfoxide at a temperature of 110°C, min; 20 - the duration of the cooling period of cans with the product in water with a variable temperature from 90 to 40°C, min, without creating counterpressure in an open-type device.

EFFECT: invention allows to reduce the duration of the heat treatment process and thereby improve the quality of the finished product.

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Description

The proposed method for the invention relates to the canning industry and can be used in the production of apple compote in jars 1-82-500.

The sources that were searched for this method showed that the prototype of the proposed method is the method of sterilizing canned "Apple Compote" in an autoclave [1] according to the regime

,

,

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

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

20 - duration of the cooling period, min;

100°C - sterilization temperature, °C;

118 - back pressure in the autoclave, kPa.

The main disadvantages of this method are: the long duration of the heat treatment of the product; uneven heat treatment of the product in banks; a relatively high consumption of thermal energy and water and the complexity of the technical implementation, which requires the creation of counter-pressure in the apparatus, which ensures the tightness of the cans (preventing the lids from being torn off 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; providing the possibility of thermal sterilization of canned food in open-type apparatuses, i.e., without creating counterpressure; more complete preservation of biologically active components contained in the feedstock, as well as saving thermal energy.

где 8 продолжительность периода нагрева банок с продуктом в растворе диметилсульфооксида температурой 110°C, мин; 20 - продолжительность периода охлаждения банок с продуктом в воде с переменной температурой от 90 до 40°C, мин.This technical result is achieved due to the fact that, according to the proposed method, jars with packaged fruits are placed in a microwave chamber for 1.5 minutes before pouring the syrup, after which the syrup is poured at a temperature of 98 ° C, re-placed in the microwave chamber for 1.5 minutes. 5 minutes and the contents of the jars are heated to 92°C, followed by covering with lids and placing for 2 minutes in a chamber with IR lamps to sterilize the lids, with further sealing and heat treatment according to the regime

where 8 is the duration of the heating period of the cans with the product in a solution of dimethyl sulfoxide at a temperature of 110°C, min; 20 - duration of the cooling period for cans with the product in water with a variable temperature from 90 to 40°C, min.

An example of the implementation of the method.

Prepared fruits are packaged in jars, then the jar with the product is placed in a microwave chamber for 1.5 minutes, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited using a magnetron. After microwave treatment, the jars are filled with syrup at a temperature of 98°C, re-placed in the microwave chamber for 1.5 min, and the contents of the jars are heated to 92°C. Later, the jars are covered with lids and placed for 2 minutes in a chamber with infrared lamps to sterilize the lids, then they are rolled up and heated in a dimethyl sulfoxide solution at a temperature of 110°C for 8 minutes. After this time, the jars are cooled for 20 minutes in water, reducing its temperature from 90 to 40°C.

The essential distinguishing features of the proposed method are: preheating fruits packaged in jars for 1.5 min in a microwave chamber with a frequency of 2400 ± 50, reheating jars with the product after pouring the syrup at a temperature of 98 ° C in a microwave chamber for 1 ,5 min to 92°C, followed by covering the jars with lids and placing the jars for 2 min in a chamber with infrared lamps, sealing and heating in a dimethyl sulfoxide solution at a temperature of 110°C for 8 min, followed by cooling for 20 min in water with a variable temperature 90 to 40°C.

Pre-heating fruits and fruits filled with syrup in a microwave field until sealing helps to remove most of the air from fruits and jars, and sealing at a temperature of 92 ° C reduces the excess pressure in the jar to a value that ensures sterilization of canned food in open-type apparatuses, without counterpressure and without special carriers providing mechanical tightness, and placing cans covered with lids in a chamber with infrared lamps provides both additional extraction and sterilization of the lids themselves.

In addition, the removal of air from the jar before sealing stops the oxidative processes and ensures a more complete preservation of the biologically active components contained in the fruits. The content of vitamin C 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 by 40 minutes compared to the traditional one and thereby improves the quality of the finished product, saves thermal 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. Collection of technological instructions for the production of canned food, Vol. 2, M. Food industry. 1977.

Claims (1)

A method for the production of compote from apples, characterized in that jars with fruits packaged in them are treated with a microwave field with a frequency of 2400 ± 50 MHz for 1.5 minutes before pouring the syrup, then the syrup is poured with a temperature of 98 ° C, after which the microwave is re-treated - field for 1.5 minutes and heat the contents of the jars to 92°C, followed by covering the jars with lids, placing the jars with the product for 2 minutes in a chamber with infrared lamps, sealing and sterilizing according to the regime

where 8 is the duration of the heating period of the cans with the product in a solution of dimethyl sulfoxide at a temperature of 110°C, min; 20 - the duration of the period of cooling of cans with the product in water with a variable temperature from 90 to 40°C, min, without creating counterpressure in the apparatus of an open type.