RU2461319C1 - Cherry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs preliminary heating of fruits in jars with 60°C hot water during 2-3 minutes, replacing the water with 85°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in the apparatus according to the preset mode.

EFFECT: invention promotes preservation of natural components of the raw material used, reduction of residual air quantity in the jar before sealing and air removal during the heat treatment process, boiled fruits quantity decrease, enhancement of nutritive value of the ready product, in particular, the invention promotes more complete preservation of biologically active components of the initial raw material and vitamin C, ensures the prime cost reduction and enhancement of the ready product competitiveness due to thermal and electric energy saving.

Description

The proposed method for the invention relates to the canning industry and can be used in the production of stewed cherries in cans 1-82-1000.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of cherry" in an autoclave [1] according to the mode

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

(15-20) - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption;

- the complexity of the technological equipment for thermal sterilization, due to the fact that it operates under excessive pressure.

The aim of the proposed method is to save electricity, simplifying the process of thermal sterilization and improving the quality of the finished product.

This goal is achieved due to the fact that the fruits packaged in jars are filled with hot water at a temperature of 60 ° C for 2-3 minutes, then they are replaced with syrup at a temperature of 85 ° C, then the jars are rolled up with self-extinguishing lids [2] and sterilized in open devices without backpressure on the mode

where 8 is the duration of the period of heating water to 100 ° C, min;

(15-20) - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

An example implementation of the method.

Before pouring syrup for 2-3 minutes, pour hot water at a temperature of 60 ° C into jars with laid fruits, then replace this water with syrup at a temperature of 85 ° C, roll the jars with self-ejecting lids, and place them in a bath (container) with hot water at a temperature of 70 ° C and subjected to heating for 8 min, increasing the temperature of the water in the bath (container) to 100 ° C. Then, for 15-25 minutes, the cans are sterilized at a reached water temperature of 100 ° C, followed by cooling with cold water for 25 minutes, reducing the temperature of the water in the bath (container) during this time to 40 ° C.

Pouring syrup at a temperature of 85 ° C can provide significant savings in 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 cooled to 85 ° C before pouring into cans, and not to 60 ° C, as provided in the technology manual.

The use of self-ejectable lids ensures the removal of air from the cans during their heating, which, firstly, provides the possibility of carrying out the sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from the cans contributes to a more complete preservation of biologically active substances contained in the product because the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions.

Significant distinguishing features of the proposed method are pre-heating of fruits in jars before pouring syrup with hot water at a temperature of 60 ° C, which allows pouring syrup into a jar at a temperature of 85 ° C (according to the current technological instructions, the temperature of the syrup when pouring 60 ° C) [1]; the cans are sealed with self-extinguishing lids and the heat treatment is carried out without creating back pressure in the apparatus.

This mode provides energy savings due to the unnecessary creation of backpressure in the apparatus, it does not require sophisticated technological equipment for the implementation of heat sterilization of canned food, saving heat energy and improving the quality of finished products by reducing the duration of heat treatment.

Literature

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

2. Flaumenbaum B.L., Ibragimova L.R., Bloch G.A. Self-extinguishing glass packaging with type 1 closure with “breathable” lids. - Canning and vegetable drying industry, 1983, No. 1, p.29-32.

Claims (1)

A method for the production of cherry compote, characterized in that after filling the cans with fruits for 2-3 minutes, pour hot water at a temperature of 60 ° C followed by replacing the water with syrup at a temperature of 85 ° C, then the cans are rolled up with self-exhausting lids and subjected to heat treatment without creating back pressure in open type devices by mode

.