RU2456887C2 - Plum compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method characterisation is as follows: fruits are preliminary prepared and packed in jars, then it is poured with 60°C water for 2-3 minutes, repeatedly poured with 85°C water for 2-3 minutes, 98°C syrup is poured into the jar, the jar is sealed, put into the carrier and undergoes pasteurisation with 85°C water during 30 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 5, 5 and 6 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: method ensures the process duration reduction and the end product quality enhancement.

Description

The invention relates to the canning industry and can be used in the production of compote from plums 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 pasteurization of compote in an autoclave [1] according to the mode

where 25 is the duration of the period of heating water to 85 ° C, min;

35 - the length of the period of its own sterilization at 85 ° C, min;

25 - the duration of the cooling period, min;

85 - pasteurization temperature ° C;

88 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- uneven heat treatment of the product;

- high consumption of thermal energy and water;

- the frequency of the technological cycle.

The aim of the proposed method is to save thermal energy, water, reducing the duration of the process and ensuring the continuity of the process of thermal sterilization.

This goal is achieved due to the fact that the fruits packaged in jars are filled with water at a temperature of 60 ° C for 2-3 minutes, followed by the replacement of this water with water at a temperature of 85 ° C for 2-3 minutes, after which the water is replaced with syrup with a temperature of 98 ° C, then the cans are rolled up, installed in a special carrier that provides mechanical tightness of the cans (preventing the caps from breaking off during heat treatment) and is heated in water at a temperature of 85 ° C for 20-25, followed by cooling in water at a temperature of 80 ° C for 5 min, gave e in a water bath at 60 ° C for 5 min and 40 ° C for 6 min, and during heat treatment jars is rotated with the bottom cover at a frequency of 0.166 s ^-1.

An example of the method

The cans with laid fruits are poured with water at a temperature of 60 ° С for 3 min before pouring syrup for 3 min, followed by the replacement of this water with water at a temperature of 85 ° С for 3 min, after which water is replaced with a syrup with a temperature of 98 ° С, then the cans are rolled up, installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and is placed in a 85 ° C hot water bath for 30 minutes. After this time, the cans are cooled in a bath with water at a temperature of 80 ° C for 5 min, followed by continued cooling in baths with water at a temperature of 60 ° C for 5 min and 40 ° C for 6 min. In this case, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.166 s ^-1 .

The salient features of the proposed method are: two-stage preliminary heating of the fruits in jars with water at temperatures of 60 and 85 ° C for 2-3 minutes, respectively, followed by pasteurization in water at 85 ° C for 30 minutes, followed by three-stage cooling in water with temperatures of 80 , 60, and 40 ° C, respectively, 5, 5 and 6 minutes.

Pouring syrup at a temperature of 98 ° C allows you to significantly save thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned according to the proposed method, the syrup is practically not cooled before pouring into cans.

This mode provides a reduction in the duration of the process, saving heat energy and water, as well as the continuity of the process.

Literature

1. A collection of technological instructions for the production of canned food. V.2, M .: Food industry. 1977.

Claims (1)

A method of producing stewed compote from plums, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 60 ° C for 2-3 minutes, re-filled for 2-3 minutes with water at a temperature of 85 ° C, after which the water is replaced with syrup with a temperature of 98 ° C, the cans are rolled up, installed in a carrier providing mechanical tightness of the cans and heated in water at a temperature of 85 ° C for 30 min, followed by cooling in water at a temperature of 80 ° C for 5 min, then in bathtubs with a water temperature of 60 ° C for 5 min and 40 ° C for 6 minutes, while in the process of heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .