RU2405394C1 - Plum compote preservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: fruits are prepared, packed with subsequent heating with 25% concentration sugar syrup at a temperature of 80-85°C. Then this syrup is replaced with syrup at a temperature of 85-90°C, the jar is vacuum-sealed and subjected to heating in a 120°C heated air flow during 28-30 minutes, then it is cooled in an atmospheric air flow. During thermal treatment the jar is continuously rotated "from bottom to cap" with a frequency of 0.166 s^-1.

EFFECT: improved end products quality, reduced processing time and saving thermal energy and water.

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Description

The proposed method for the invention relates to the canning industry and it can be used for canning stewed plums in cans SKO 1-82-1000.

Sources, which were searched by this method, showed that its prototype is the method [1], the essence of which is that the prepared fruits after laying in jars are poured with syrup at a temperature of 60 ° C, rolled up and subjected to heat sterilization in an autoclave according to the formula:

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

20-25 - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 - sterilization temperature, ° C;

118 - 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 prototype of the proposed method is a method of sterilizing canned food [2], the essence of which is that the fruits after packaging in cans are poured for 25 minutes with sugar syrup of 25% concentration with a temperature of 80-85 ° C, after which this syrup is replaced with syrup with temperature of 70-75 ° C, roll up and sterilize in an autoclave.

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.

This goal is achieved due to the fact that, according to the proposed method, cans with pre-packaged fruits are poured with sugar syrup of 25% concentration at a temperature of 80-85 ° C for 1-3 minutes, then this syrup is replaced with syrup with a temperature of 85-90 ° C, after whereupon the cans are rolled up and installed in a special carrier ensuring the mechanical tightness of the cans, and they are heated to 100 ° C in a stream of heated air at a temperature of 120 ° C and a speed of 3 m / s for 25-28 min, followed by cooling in a stream of air at a temperature of 20- 25 ° C and a speed of 5-6 m / s for 20 minutes and during the heat treatment, the cans rotate from the “bottom to the lid” with a frequency of 0.166 s ^-1 .

An example of the method

Fruits prepared in accordance with the technological instructions for the production of stewed fruit from plums inclusively before the packaging process are packaged in jars. Further, the fruits packaged in jars are poured with a syrup of 25% concentration with a temperature of 80-85 ° C for 3 minutes, followed by the replacement of this syrup with syrup with a temperature of 85-90 ° C. Then the cans are rolled up, installed in a carrier that provides mechanical tightness (preventing the caps from breaking off during the heat treatment), and they are heated to 100 ° C in a stream of heated air with a temperature of 120 ° C and a speed of 3 m / s for 28-30 minutes, followed by cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 20 minutes, and during the entire process of heat treatment, the cans rotate from “bottom to cover” with a frequency of 0.166 s ^-1 .

Salient features of the proposed method from the prototype are: preheating the fruits, packaged in jars, for 1-3 minutes with syrup at a temperature of 80-85 ° C, pouring syrup at a temperature of 85-90 ° C, heating in a stream of heated air with a temperature of 120 ° C and a speed of 3 m / s for 28-30 minutes, followed by cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 20 minutes, and during the heat treatment, the cans rotate from bottom to bottom cover ”with a frequency of 0.166 s ^-1 .

The proposed method allows to reduce the duration of the process of thermal sterilization, improves the quality of the finished product and provides savings in thermal energy and water.

Literature

1. Collection of technological instructions for the production of canned food, T.2, M .: Food industry, 1977.

2. A method of preserving apple compote. RF patent №2318390 / Akhmedov M.E., Ismailov T.A. Bull. No. 7, March 10, 2008.

Claims (1)

A method of preserving compote from plums, characterized in that the fruits after packaging in jars are poured for 1-3 minutes with sugar syrup of 25% concentration with a temperature of 80-85 ° C, after which this syrup is replaced with syrup with a temperature of 85-90 ° C, s subsequent sealing and installation in a carrier that provides tightness, then the compote is heated in a stream of heated air with a temperature of 120 ° C and a speed of 3 m / s for 28-30 minutes, followed by cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5 -6 m / s for 20 min, at e ohms throughout the cooking process jar is rotated to the "bottoms on the lid" with a frequency of 0.166 s ^-1.