Apple compote production method

FIELD: food industry.

SUBSTANCE: after packaging into jars, fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars; duration of vapour delivery cycles and vapour maintenance is equal to 10 s and 10 s respectively. Then 98°C syrup is poured into jars that are sealed, put into the carrier ensuring the jars air-tightness in the process of heat treatment and heated in 140°C air flow at a rate of 5 m/s during 10 minutes. The jars are turned upside down with a frequency equal to 0.2 s-1 with subsequent maintenance in the chamber at a temperature of 100°C during 4 minutes. The jars in a static state are subjected to the further cooling during 6 minutes in 20-25°C atmospheric air flow at a rate of 7-8 m/sec with application of a water film on the jar surface and the jar turning upside down with a frequency equal to 0.2 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials and boiled and cracked fruits quantity reduction.

 

The proposed method the invention relates to the canning industry, and in particular to methods of production compote of apples in a tin No. 13.

The sources that were searched in this way showed that the prototype of the proposed method is a method of sterilization of compotes [1], the essence of which is that rolled banks set in the media, ensuring tightness, and perform heating in an air stream temperature of 140°C and a speed of 1.5-2 m/C for 24 min, while the Bank rotate with the bottom on the cover with a frequency of 0.2 s-1followed by aging in an air stream temperature of 105°C for 15 min in a static state jars and then cooled for 6 min in a stream of atmospheric air temperature of 25-28°C and a speed of 7-8 m/s with coating the surface of the banks of a water film and the rotation of the cans with the bottom on the cover with a frequency of 0.2 s-1.

The disadvantage of this method is the long duration of the heat treatment process, which degrades the quality of the finished product.

The technical result of the invention aims to provide a method of manufacturing compote contribute to: reducing the duration of the process; the preservation of biologically active components of these raw materials; reducing the number of razvarennogo and fruits with tresnuvshij skin.

Said technical result is achieved due to the fact that the proposed method banks after laying the fruits are placed in the chamber and the fruits are subjected to annealing for 120 s by a cyclic flow in banks saturated vapor temperature of 105-110°C, the duration of cycles of steam and its exposure is 10 C and 10 C, respectively. Then in banks pour the syrup temperature 98°C, sealed, set in the media, ensuring tightness of the jars in the process of thermal treatment and subjected to heating in an air stream temperature of 140°C and a speed of 5 m/s for 10 min, the banks rotate with the bottom on the cover with a frequency of 0.2 s-1followed by exposure in the chamber at a temperature of 100°C for 4 min, the banks are in a static state and subsequent cooling for 6 min in a stream of atmospheric air temperature of 20-25°C and a speed of 7-8 m/s with coating the surface of the banks of a water film and the rotation of the cans with the bottom on the cover with a frequency of 0.2 s-1.

An example implementation of the method.

Banks put the prepared fruit in accordance with the current technological instruction. Then Packed in cans fruit for 120 seconds is subjected to heating by means of cyclic, with an interval of 10 s, the steam supply (10 with steam, then 10 with the shutter speed) and the� within 120 C. Then in banks pour the syrup temperature 98°C, roll up, set in the media, ensuring tightness of the jars in the process of thermal treatment and subjected to heating in an air stream temperature of 140°C and a speed of 5 m/s for 10 min, the banks rotate with the bottom on the cover with a frequency of 0.2 s-1. Further cans of product to ensure the required sterility is maintained in the chamber at a temperature of 100°C for 4 min in a static state jars and subsequent cooling for 6 min in a stream of atmospheric air temperature of 20-25°C and a speed of 7-8 m/s with coating the surface of the banks of a water film and the rotation of the cans with the bottom on the cover with a frequency of 0.2 s-1.

The average initial temperature of the product in the Bank after sealing is 75°C, providing a significant reduction in the duration of the heating process of the product and thereby improve the quality of the finished product. The content of vitamin C (the most heat-labile vitamin) in the compote, made on the proposed technology, 35% higher than in manufactured by a known method. In addition, exposure of cans in the chamber in a static state reduces the duration of mechanical agitation and thereby achieving improved structural-mechanical characteristics of the finished product.

Significant distinguishable�ranked features of the proposed method are preheating prepared and Packed in cans fruit for 120 seconds by means of a circular flow of saturated steam temperature of 105-110°C, followed the filling of syrup temperature 98°C, sealing and high-temperature heating in a stream of heated air temperature of 140°C while rotating the cans, followed by exposure in the chamber in a static state jars and cooled by a stream of atmospheric air with the coating on the surface of cans of water film and the rotation of the cans.

Mode provides industrial sterility of canned food, reduces the duration of thermal sterilization process, simplifies the process of heating and produces a higher quality finished product.

Literature

1. Sterilization method compote of pears, apples and quince. M. E. Akhmedov, A. F. Demireva, M. Rakhmanov, M. M. Akhmedov. RF patent №2448479, Bulletin No. 12 dated 27.04.2012.

The method of producing compote of apples, characterized by the fact that the fruit after packing in cans are subjected to annealing for 120 s by a cyclic flow of saturated steam temperature of 105-110°C in banks, the duration of cycles of steam and its exposure is 10 C and 10 C, respectively, then in banks pour the syrup temperature 98°C, sealed, set in the media, ensuring tightness cans in the process of heat treatment, and subjected to heating in an air stream temperature of 140°C and a speed of 5 m/s for 10 min, the banks rotate with the bottom on the cover with a frequency of 0.2 s-1/sup> followed by exposure in the chamber at a temperature of 100°C for 4 min, the banks are in a static condition, and further cooled for 6 min in a stream of atmospheric air temperature of 20-25°C and a speed of 7-8 m/s with coating the surface of the banks of a water film and the rotation of the cans with the bottom on the cover with a frequency of 0.2 s-1.



 

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