Rheum compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to rheum compote sterilisation method. The method envisages pouring fruits packed into jars with 85°C hot water for 2-3 minutes, subsequent replacement of the water with 98°C syrup, jars sealing with self-exhaustible caps, heat treatment in the autoclave according to the mode: 15 20 15 70 100 70 and continuation of cooling in another vessel according to the mode 5 50 40 .

EFFECT: method ensures the ready product quality enhancement, reduction of duration of heat sterilisation process proper and of the technological cycle of manufacture of the product preserved thus to enhance heat sterilisation apparatus performance.

1 ex

 

The proposed method the invention relates to the canning industry and it can be used in the production of stewed rhubarb in banks 1-82-500.

The sources that were searched in this way showed that the prototype of the proposed method is a production method compote with sterilization in the autoclave [1] mode

where 20 is the length of the period of heating the water to 100°C, min;

20 - the duration of the period of self-sterilization at 100°C, min;

20 - the duration of the cooling-off period, min;

100°C - temperature sterilization °C;

118 - the pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create back pressure in the apparatus in the process of heat treatment, which requires additional power consumption;

- the complexity of the technological equipment for thermal sterilization, due to the fact that it works under pressure:

- long duration of the technological cycle, which reduces the performance of the sterilization equipment and degrades the quality of the finished product.

The technical result of the invention is to improve the quality of the finished product, reducing the duration of the implementation process heat erased the implementation and duration of the technological cycle of production of conserved products and thereby improve the performance of the apparatus for heat sterilization.

This technical result is achieved due to the fact that Packed in cans fruit for 2-3 minutes pour hot water temperature of 85°C, then replace the water in the syrup at a temperature of 98°C, banks roll someexception covers [2] and subjected to sterilization in open devices without back pressure on regimeproviding equality of the end temperature of the cooling water in an autoclave at its initial temperature required when loading the next batch of canned food, with continued cooling in

another capacity mode

where 15 is the length of the period of heating water from 70 to 100°C, min;

20 - the duration of the period of self-sterilization at 100°C, min;

15 - the duration of the cooling water in the autoclave from 100 to 70°C, min;

70 - initial water temperature in the autoclave before loading the next batch of canned goods;

100°C - temperature sterilization °C;

70 - the final temperature of the water in the autoclave at the end of the cooling process;

5 - the duration of the period of cooling of canned goods in another tank when the water temperature is from 50 to 40°C, min;

An example of the method

In cans stacked fruit before pouring the syrup for 2-3 minutes pour hot water temperature of 85°C, and then replace this water Cyr on the p temperature 98°C, banks roll someexception lids, placed in an autoclave with hot water temperature of 70°C and subjected to heat for 15 minutes, increasing the temperature of the water in the autoclave to 100°C. within 20 min sterilized jars achieved when the water temperature is 100°C with subsequent cooling of the water in the autoclave for 15 min to 70°C (initial temperature of the water when loading the next batch of canned goods to be sterilized) and continue cooling in another tank when the water temperature is from 50 to 40°C for 5 minutes

Pouring the syrup at a temperature of 98°C allows for significant savings in thermal energy due to the fact that the syrup is cooked at a temperature of 100°C and for the conservation of the proposed method syrup before pouring into the jars cooled to a temperature of 98°C instead of 85°C, as provided in instruction manual.

Use someexception caps removes air from the cans in the process of heating that ,firstly, provides the possibility of sterilization process without creating back pressure in the apparatus, and, secondly, the removal of air from cans results in a better preservation of biologically active substances contained in the product, because the absence of air in banks significantly reduces the degradation due to the cessation of oxidative reactions.

Cooling is onserved in the autoclave until the initial water temperature, required when loading the next batch of canned (70°C), provides the possibility of reducing the duration of the technological cycle of production of canned and thereby improving the performance of sterilization equipment, as excluded from the process cycle time (8-10 minutes) required to heat water from 35-40°C (final temperature cooling canned over existing methods) to 70°C (initial temperature of the water in the autoclave before loading the next batch of canned food). And, furthermore, the method provides heat energy savings (excludes consumption of heat for heating water from 35-40°C to 70°C, and cooling water (not the water consumption for the cooling water in the autoclave from 70°C to 40°C).

Salient features of the proposed method are: preheating the fruit in jars before pouring the syrup hot water temperature of 85°C pour in a jar of syrup temperature 98°C (according to the current processing instructions the temperature of the syrup when you fill 80-85°C) [1]; banks sealed someexception lids and heat treatment is carried out without creating a back pressure in the apparatus; cooling of canned food in the autoclave is carried out until the temperature of the water is equal to the initial temperature of the water when loading the next batch of canned food to the sterilization

This mode provides the reduction of the duration of the technological cycle, improving the performance of sterilization equipment, power savings due to the elimination create backpressure in the system which does not require complex equipment for thermal sterilization of canned food, heat energy savings and improved product quality by removing air from the cans and reducing the duration of heat treatment.

The reduction in the duration of heat treatment results in a better preservation of the biologically active components of the feedstock. Namely, the content of vitamin C (the most thermolabile vitamin), in the finished product produced by the proposed method is 25-30% higher than known.

Literature

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

2. Flaumenbaum B. L., Ibragimov, R. L., Bloch, A. Someexception glass packaging by closure type 1 breathable covers. Canning and vegetable drying industry, 1983, No. 1, S. 29-32.

Sterilization method compote of rhubarb, characterized in that after filling in banks fruits for 2-3 minutes pour hot water temperature of 85°C, with subsequent replacement of the water in the syrup at a temperature of 98°C, then BA is key roll someexception lids and subjected to heat treatment in an autoclave by mode: providing the cooling water in the autoclave to a temperature equal to the initial temperature of the water when loading the next batch of cans, and continued cooling in another capacity mode.



 

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