RU2483658C1 - Pear and quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to production of pear and quince compote in jars SKO 1-82-1000. The method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 130°C air flow at a rate of 3.5 m/s during 16 minutes with subsequent maintenance during 25-30 minutes in 100°C chamber and cooling in a 25-28°C atmospheric air flow at a rate of 7-8 m/s during 18 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.16 s^-1, maintenance is performed in a static state of the jars.

EFFECT: invention ensures preservation of natural components of the raw materials being applied, reduction of cracked and peeled fruits quantity, enhancement of nutritive and biological value of the product, reduction of the ready product prime cost and significant saving of heat energy and water.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of compote from pears and quinces in cans SKO 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method for sterilizing compotes [1], the essence of which is that rolled cans are placed in a sterilization apparatus (autoclave) and

subjected to heat treatment according to the mode:

$$\frac{\text{25}-\left(\text{35}-\text{45}\right)-\text{25}}{\text{one hundred}}\cdot \text{118}\text{kPa}$$

where 25 is the duration of heating the water in the autoclave to 100 C, min; (35-45) - duration of own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 8-10 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- high consumption of thermal energy and water.

The technical result of the invention is aimed at developing a method for the production of stewed fruit, which helps preserve the natural components of the raw materials used, reduce the number of cracked and boiled fruits, increase the nutritional and biological value of the product and reduce the cost of the finished product.

The specified technical result is achieved due to the fact that, according to the proposed method, the fruits packaged in cans are poured for 3 minutes with hot water at a temperature of 85 ° C, then this water is replaced with syrup with a temperature of 98 ° C, installed in a special carrier that provides mechanical tightness of the cans, and subjected to heating in a stream of air with a temperature of 130 ° C and a speed of 3.5 m / s for 16 min while rotating the can from the bottom to the lid with a frequency of 0.16 s ^-1 , followed by exposure for 25-30 minutes in water at a temperature of 100 ° C in the article the condition of the cans and cooling in a stream of atmospheric air with a temperature of 25-28 ° С and a speed of 7-8 m / s for 18 minutes, while the can is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 .

An example of the method

Before pouring syrup, pour hot water with a temperature of 85 ° С into the jar with the fruits placed for 3 min, then replace this water with syrup with the temperature of 98 ° С, roll the jars, install them in a carrier providing mechanical tightness (to prevent the lid from breaking) during heating) and placed in a chamber where the heated air circulates _{in the} temperature t = 130 ° C and a speed of 3.5 m / s, and within 16 minutes the contents of the cans subjected to heating while rotating the cans with bottoms on the lid at a frequency 0 , 16 s ^-1 , then carrier from the bank mi transferred to a bath with water at a temperature of 100 ° C for 25-30 minutes, where the banks are kept in a static state, followed by transfer to a chamber for cooling in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 18 min and the rotation of the cans from the bottom to the lid with a frequency of 0.16 s ^-1

The salient features of the proposed method are: pre-heating the fruits in jars before pouring the syrup with hot water at a temperature of 85 ° C for 3 minutes, which allows pouring syrup at a temperature of 98 ° C into the jar (according to the current technological instructions, the temperature of the syrup when pouring 80-85 ° C), the compote is heated in a stream of air with a temperature of 130 ° C and a speed of 3.5 m / s for 16 minutes while simultaneously rotating the cans from the bottom to the lid with a frequency of 0.16 s ^-1 , followed by exposure to water at a temperature one 00 ° C for 25-30 minutes in a static state, with further cooling in a stream of atmospheric air at a temperature of 25-28 ° C at a speed of 7-8 m / s for 18 minutes and the cans are rotated from the bottom to the lid with a frequency of 0, 16 s ^-1 .

The stepwise rotation of the cans during the sterilization process ensures uniform heating of the product while maintaining quality indicators due to the fact that the cans are in a static state during the aging period.

In addition, the proposed method in comparison with the prototype provides significant savings in heat energy and water in the process of heat sterilization and improves the quality of the finished product by reducing the duration of heating and ensuring the uniformity 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 producing compote from pears and quinces, characterized in that the fruits, after preliminary preparation and packaging in cans, are poured for 3 minutes with hot water at a temperature of 85 ° C, after which the water is replaced with syrup with a temperature of 98 ° C, then the cans are rolled up, installed in a carrier ensuring tightness, the compote is heated in a stream of heated air with a temperature of 130 ° C and a speed of 3.5 m / s for 16 minutes, while the jar is rotated from the bottom to the lid with a frequency of 0.16 s ^-1 , followed by exposure to water at a temperature of 100 ° C for 25-30 minutes, while the can is in a static state, followed by cooling in a stream of air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 18 minutes, while the can is rotated from the bottom to the lid with a frequency of 0, 16 s ^-1 .