Cherry compote preservation method

FIELD: food industry.

SUBSTANCE: jars with fruits packed into them are treated in a UHF field with a frequency equal to 2400±50 MHz during 1.5-2.0 minutes, poured with 85°C syrup, repeatedly treated with the UHF field during 2.0 minutes; the jars contents are heated to 90°C; the jars are sealed, put into the carrier ensuring mechanical air-tightness, heated in 115°C dimethylsulfoxide solution during 10 minutes with subsequent cooling in a bath filled with 85°C water during 6 minutes, then - with 60°C water during 6 minutes and with 40°C water during 6 minutes; during the heat treatment process, the jar is turned upside down with a frequency equal to 0.166 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction, simplification of the method and the design of the device for such method implementation.

 

The invention relates to the canning industry, and in particular to methods of sterilization compote of cherries in banks SKO 1-82-1000.

The sources that were searched in this way showed that the prototype of the proposed method is a method of sterilization of canned food Compote of cherries in the autoclave [1] mode

25(1520)25100C118KPa

where 25 - duration of heating water to 100°C, min;

(15-20) - the duration of the period of self-sterilization at 100°C, min;

25 - duration of cooling, min;

100°C - temperature sterilization, °C;

118 - pressure autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in the banks;

- high consumption of thermal energy and water.

The technical result of the invention is directed to a method of production of juice, reducing the duration of the process; the preservation of biologically active components used for si�article; reducing the amount of boiled fruits and fruit with cracked skin; facilitation of the implementation process of the method and construction of apparatus for its implementation.

Said technical result is achieved due to the fact that the proposed method banks put up with the fruit before pouring the syrup for 1.5-2.0 minutes is placed in a microwave chamber, then pour the syrup with a temperature of 85°C, re-placed in the microwave chamber at 2.0 min and heated the jars up to 90°C with subsequent sealing, further cans are subjected to annealing in a solution of dimethylsulfoxide (DMSO) temperature 115°C for 10 min followed by cooling in a bath with a temperature of 85°C for 6 min, 60°C for 6 min and 40°C for 6 min, while in the process of heat treatment of banks rotate with the bottom on the cover with a frequency 0,166 with-1.

An example implementation of the method.

In the banks are Packed up prepared fruits and for 1.5-2 min, placed in a microwave chamber where using magnetron is excited by an electromagnetic field with frequency 2400±50 MHz. After microwave processing in banks pour the syrup temperature 85°C. Further, the banks again placed in the microwave chamber at 2.0 min and heated the jars to 90°C. In the future, banks roll, set in the media, ensuring the mechanical integrity of cans and subjected to heating in a solution of dimetilan�of oxide a temperature of 115°C for 10 min. After this time banks are cooled in a bath with water temperature of 85°C for 6 min, then bath with a water temperature of 60°C for 6 min and 40°C for 6 min, while in the process of heat treatment of banks rotate with the bottom on the cover with a frequency 0,166 with-1.

The essential features of the proposed method are: preheating the fruit, put up in cans, for 1.5-2.0 minutes in the microwave chamber frequency 2400±50, re-heating cans of product after pouring the syrup with a temperature of 85°C in the microwave for 2.0 minutes to 90°C with subsequent sealing, installation in the media, providing mechanical integrity jars, and heating in a solution of dimethylsulfoxide a temperature of 115°C for 10 min with subsequent cooling in a bath with water temperature of 85°C for 6 min, later in the tubs with water temperature of 60°C for 6 min and 40°C for 6 min, while in the process of heat treatment of banks rotate with the bottom on the cover with a frequency 0,166 with-1.

Preliminary two-stage heating of the product in a microwave field provides the possibility of increasing the temperature to 115°C and thereby reducing the duration of heat treatment and improving the quality of the finished product.

In addition, the removal of air from the jar before sealing suspends oxidative % �ssy and provides a more complete preservation of biologically active components, contained in the fruit.

This mode provides the reduction of the duration of the process and thereby improving the quality of the finished product, saving thermal energy and water, as well as the opportunity

Literature

1. The collection of technological instructions for the production of canned food, volume 2. M.: Food industry, 1977.

Method of preserving compote of cherries, characterized by the fact that banks put up with them in the fruit before pouring the syrup is treated with the microwave field with frequency 2400±50 MHz for 1.5-2.0 minutes, then pour the syrup with a temperature of 85°C, then re-process the microwave field within 2.0 minutes and heat the jars up to 90°C, then banks seal, installed in the carrier to ensure mechanical integrity, is subjected to heating in a solution of dimethylsulfoxide a temperature of 115°C for 10 min followed by cooling in a bath with water temperature of 85°C for 6 min, then 60°C for 6 min and 40°C for 6 min, while in the process of heat treatment of banks rotate with the bottom on the cover with a frequency 0,166 with-1.



 

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