Tangerine compote production method

FIELD: food industry.

SUBSTANCE: invention relates to tangerine compote production method. The method envisages fruits pouring with 85°C hot water for 2-3 minutes, subsequent water replacement with 98°C syrup, jars sealing with self-exhaustible caps and thermal treatment without creation of counter-pressure according to the mode 20 ( 20 35 ) 18 70 100 70 , water cooling to 70°C and continuation of cooling in another vessel according to the mode 7 50 40 .

EFFECT: method ensures sterilisation equipment performance enhancement, the technological cycle duration reduction and the ready product quality enhancement.

1 ex

 

The invention relates to the canning industry and can be used in the production of juice from tangerines in banks 1-82-1000.

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

25-(20-35)-25100°C118KPand

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

20-35 - period own sterilization at 100°C, min;

25 - 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 to the quality of the finished product.

The technical result of the proposed method aims to create a production method compote, providing increased performance, sterilization equipment, shortening the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality of finished products.

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 autoclave sterilization without backpressure on the treatment of20-(20-35)-1870-100-70providing equality of the end temperature of the cooling water in the autoclave its initial temperature required when loading the next batch of canned food, with continued cooling in another capacity on the treatment of750-40,

where 20 is the length of the period of heating water from 70 to 100°C, min;

20-35 - period own sterile the emission at 100°C, min;

18 - 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;

7 - the duration of the period of cooling of canned fish 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 the water in the syrup at a temperature of 98°C, banks roll someexception lids, placed in an autoclave with hot water temperature of 70°C and subjected to heating for 20 min, increasing the water temperature in the autoclave to 100°C. Further for 20-35 min sterilized jars achieved when the water temperature is 100°C with subsequent cooling water in an autoclave for 18 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 7 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 feather is pouring into the jars cooled to a temperature of 98°C, not to 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 of canned food 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).

Existence is the result of the distinctive features of the proposed method are: preheating the fruit in jars before pouring the syrup hot water temperature of 85°C, that allows you to 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 goods to be sterilized.

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.

In particular, the proposed method provides higher levels of vitamin C in the finished product compared to the traditional way by more than 30%.

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 "dysh the relevant" caps // Canning and vegetable drying industry, 1983, No. 1, S. 29-32.

Method for the production of juice from tangerines, 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 banks roll someexception lids and subjected to heat treatment without creating a back pressure in the autoclave by mode20-(20-35)-1870-100-70providing cooling water to 70°C and with continued cooling in another capacity on the treatment of750-40.



 

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