RU2520686C2 - Method for production of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for production of peach compote with kernels. The method is as follows: after packing into jars fruits are pored with 85°C hot water for 2-3 minutes with subsequent water replacement with 95°C syrup. Then the jars are sealed with self-exhaustible caps, placed into a vessel filled with 75°C hot water and thermally treated without creation of counter-pressure in open-type apparatus according to the mode $$\frac{20-55-30}{{100}^{o}C}.$$

EFFECT: method ensures heat energy and water saving as well as the process duration reduction and the ready product quality enhancement.

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Description

The invention relates to the canning industry and can be used in the production of peach compote with pits in cans 1-82-3000.

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

$$\frac{\mathrm{thirty}-55-\mathrm{thirty}}{{\mathrm{one\; hundred}}^{\circ }}\cdot 118\text{A.}\mathrm{to}P\mathrm{but}$$

where: 30 - the duration of the period of heating water to 100 ° C, min;

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

30 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

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

The technical result of the invention is aimed at creating a method for the production of compote, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; reducing the number of boiled fruits and fruits with cracked skin; saving thermal energy, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that the fruits packaged in jars are poured with hot water at a temperature of 85 ° C for 2-3 minutes, then they are replaced with syrup at a temperature of 95 ° C, then the jars are rolled up with self-extinguishing lids [2] and sterilized in open devices type without backpressure by mode

$$\frac{\mathrm{twenty}-55-\mathrm{thirty}}{{\mathrm{one\; hundred}}^{\circ }\mathrm{FROM}}$$

where: 20 - the duration of the period of heating water to 100 ° C, min;

55 - the length of the period of its own sterilization at 100 ° C,

30 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С.

An example of the method

Before the syrup is poured for 2-3 minutes, pour hot water at a temperature of 85 ° C into jars with laid fruits, then replace the water with syrup at a temperature of 95 ° C, roll the jars with self-extinguishing lids, and place them in a bath (container) with hot water at a temperature of 75 ° C and subjected to heating for 20 min, increasing the temperature of the water in the bath (container) to 100 ° C. Then, for 55 minutes, the cans are sterilized at the achieved water temperature of 100 ° C, followed by cooling with cold water for 30 minutes, reducing the temperature of the water in the bath (tank) during this time to 40 ° C.

Pouring the syrup at a temperature of 95 ° 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 cooled to 95 ° C before pouring into cans, and not to 85 ° C. as provided in the technology manual.

The use of self-extinguishing 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.

Salient features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 85 ° C, which allows pouring syrup at a temperature of 95 ° C into a jar (according to current technological instructions, the temperature of the syrup when pouring 85 ° C) [1]; the cans are sealed with self-extinguishing lids, and 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. A 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, S.29-32.

Claims (1)

A method for the production of peach compote with pits, characterized in that after filling into the jars the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 95 ° C, then the jars are rolled up with self-exhausting lids, placed in a container with hot water at a temperature of 75 ° C and subjected to heat treatment without creating backpressure in open-type apparatuses according to the regime:

.