Method of producing cherry compote

FIELD: food industry.

SUBSTANCE: way of production of sweet cherry compote includes the preparation and packaging of fruits in cans with their subsequent processing in a microwave field with a frequency of 2,400+50 MHz for 1.5 minutes. Then the fruits are poured into syrup with a temperature of 98 °C, re-treated with a microwave field for 2.0 min, the contents of the cans are heated to 90 °C and sealed. Cans are then sterilized in water at 95 °C for 30 minutes, without creating back pressure in the apparatus, while the cans are in the upside down position. After that they are cooled for 18 minutes in water, reducing its temperature from 95 to 40 °C.

EFFECT: method reduces duration of heat treatment, thereby improving the quality of the finished product.

1 cl

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: method is as follows: after packaging into jars, fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into the jars; duration of vapour delivery cycles and vapour maintenance is equal to 10 sec and 10 sec respectively; then 98°C syrup is poured into the 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 2 m/sec during 15 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 2 minutes while the jars are in a static state, subsequent cooling in 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 6 minutes with application of a water film on the jar surface and the jar turning upside down with a frequency equal to 0.2 sec-1.

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

FIELD: food industry.

SUBSTANCE: method characterisation is as follows: after preliminary preparation and packaging of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with a 85°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 75, 95 and 100°C water during 5, 5 and 10-12 minutes respectively and cooling of other jars in the same bath filled with 95 and 75°C water during 5 and 5 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 6 minutes; during the heat treatment process, the jar is turned upside down with a frequency equal to 0.13 s-1.

EFFECT: heat energy and water saving due to the fact that for preserves heating in the first and in the second baths one uses heat given up by the jars being cooled in the same baths and having passed thermal treatment.

FIELD: food industry.

SUBSTANCE: method characterisation is as follows: after preliminary preparation and packaging of fruits into jars one performs pouring with hot 85°C water for 2-3 minutes, replacing water with a 95°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 75, 95 and 100°C water during 6, 6 and 18-22 minutes respectively and cooling of other jars in the same baths filled with 95 and 75°C water during 6 and 6 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 10 minutes.

EFFECT: heat energy and water saving due to the fact that for preserves heating in the first and in the second baths one uses heat given up by the jars being cooled in the same baths and having passed thermal treatment.

FIELD: food industry.

SUBSTANCE: method characterisation is as follows: after preliminary preparation and packaging of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with a 85°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 75, 95 and 100°C water during 6, 6 and 10 minutes respectively and cooling of other jars in the same baths filled with 95 and 75°C water during 6 and 6 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 10 minutes.

EFFECT: heat energy and water saving due to the fact that for preserves heating in the first and in the second baths one uses heat given up by the jars being cooled in the same baths and having passed thermal treatment.

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.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of apple compote in jars SKO 1-82-1000. Compote is heated to 95-96°C in a 140°C air flow at a rate of 3.5-4 m/s during 20 minutes. One performs maintenance during 8-15 minutes in a bath with 96°C water with subsequent sequential cooling in baths with 70°C water during 4 minutes, in baths with 50°C water during 5 minutes and in baths with 30°C water during 6 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s-1.

EFFECT: invention allows to reduce thermal treatment duration, enhance the ready product quality and ensure saving of heat energy and water.

FIELD: power industry.

SUBSTANCE: heat exchanger contains an open chamber, a pipeline which is located in the chamber and contains the second composition, a level sensor for maintaining of pre-set quantity of the first composition in the chamber. The pre-set quantity of the first composition corresponds to the level of the first composition making approximately from 75% up to about 95% of the chamber height. The system of aseptic processing of foodstuff contains the heating device, the exposure device, the cooling device which has the chamber for storage of the first composition and some volume of air, the pipeline which is located in the chamber for storage of the second composition and the level sensor for maintaining of pre-set quantity of the first composition in the chamber. The method of manufacture of aseptic foodstuff includes the heating of food composition up to the pre-set temperature, keeping of composition during the pre-set time, cooling of the composition in the cooling device which has the chamber for storage of the first composition and some volume of air, the pipeline located in the chamber for storage of the second composition, the level sensor which is located in the chamber for maintaining of the pre-set quantity of the first composition in the chamber.

EFFECT: this group of inventions allows to exclude pollution of foodstuff subject to processing.

31 cl, 4 dwg

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(2035)187010070, water cooling to 70°C and continuation of cooling in another vessel according to the mode 75040.

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

1 ex

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: 1520157010070 and continuation of cooling in another vessel according to the mode 55040.

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

FIELD: food industry.

SUBSTANCE: invention relates to grape compote production method. The method envisages preliminarily fruits heating in jars by way of pouring with hot 40°C water, the water replacement with a 60°C syrup and subsequent jars sealing using self-exhaustible caps, sterilisation in an autoclave and cooling in a different vessel.

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

1 ex

FIELD: food industry.

SUBSTANCE: water quality improvement compound imparts antioxidant properties to water and is represented by a mixture of dihydroquercitin and glucose, taken at a ratio of 1:1 at a concentration of 1 mg/ml.

EFFECT: obtainment of water with enhanced antioxidant effect on the human organism.

1 tbl, 2 dwg

FIELD: food industry.

SUBSTANCE: protein beverage composition includes from more than nearly 0 wt % to less than nearly 100 wt % of juice as well as from nearly 0.1 wt % to nearly 15 wt % of protein; the said protein does not essentially contain fat, lactose or casein; the said protein is non-hydrolysed. The composition has pH from nearly 2.0 to nearly 3.4. The protein beverage production method is as follows: one mixes in water juice, until juice content is from more than nearly 0 wt % to less than nearly 100 wt %, protein, which does not essentially contain fat, lactose or casein and is non-hydrolysed, and an agent regulating pH from nearly 2 to nearly 3.4; thus one produces a mixture not containing fat, lactose or casein. The produced mixture is heated, cooled and packed. The composition of concentrated protein beverage powder includes juice in the form of a dry juice powder concentrate and protein which does not essentially contain fat, lactose or casein and is non-hydrolysed. The composition of protein beverage concentrated syrup includes from more than nearly 0 wt % to nearly 60 wt % of juice concentrate having Brix value from nearly 20°Bx to nearly 75°Bx. The protein beverage may contain juice and/or an additive which ensures energy generation improvement. The protein beverage may be treated for pathogenic microorganisms inactivation in presence or absence of carbonisation which may be applied for ensure the beverage taste and mouthfeel. Pathogenic microorganisms inactivation treatment may be implemented in an individual package applied for protein beverage storage and consumption. The protein beverage may be produced of the protein beverage concentrate.

EFFECT: invention ensures production of a beverage with high protein concentration and stable during long-term storage outside a refrigerator for at least one year after packing.

10 cl, 42 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of strawberry and syrup, sealing and thermal processing. Prepared girasol; is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming of girasol inside the bits till temperature 80-90°C during at least an hour, frying and mincing. Prepared rye grains are fried, girasol and rye grains are mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Obtained extract is separated and filtered. Syrup is prepared with dry substances content 66-70,5%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of plums and syrup, sealing and thermal processing. Prepared girasol and pomegranate rind is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90°C during at least an hour. Girasol is fried and minced, pomegranate rind are dried by convective method till residual humidity about 5% and milled. Girasol and pomegranate rind are mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Extract is separated and filtered. Syrup is prepared with dry substances content 28-49%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of plums and syrup, sealing and thermal processing. Prepared girasol; is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming of girasol inside the bits till temperature 80-90°C during at least an hour. After that girasol is fried, milled and extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Obtained extract is separated and filtered. Syrup is prepared with dry substances content 28-49%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method includes preparation of the recipe components, cutting, drying in microwave field till residual humidity about 20% at microwave field power providing warming girasol till the temperature of 80-90°C inside of the bits during at least an hour, frying, mincing and extracting with drinking water at the ratio of phases 1:(6-7) and periodical pressure drop in the extraction mixture till water boils, obtained extract filtering, preparation of syrup based on it containing 27-34% of dry substances, packing black cherry and syrup, sealing and steriling.

EFFECT: method allows for producing of compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for recipe components preparation, girasol cutting, drying in microwave field at preset process parametres, frying and milling, barley grain frying, mixing of girasol and barley grain in mass ratio 7:3, obtained mixture extraction by drinking water at the ratio of phases 1:(6-7) and periodical pressure drop in the extraction mixture till water boils, obtained extract filtering, preparation of syrup based on it containing 27-34% of dry substances, packing of black cherry and syrup, sealing and sterilisation.

EFFECT: method allows for producing of compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of recipe components, its cutting, drying in microwave oven till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90°C during at least an hour. Girasol is fried and milled, barley grains are fried, girasol and barley grains are mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Corresponding extract is separated and filtered, syrup is prepared with dry substances content 28-49%. After that plums and syrup are packed, sealing and thermal treatment till industrial sterility are performed.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

FIELD: food products.

SUBSTANCE: composition that is enriched with vitamins chosen from the group including vitamin A, vitamin D, vitamin B12 and their mixtures contains vitamin stabilisers which are C6-C3 phenylpropene carbonyl-containing compounds for preventing vitamin degradation. Method of preventing vitamin degradation in the compositions enriched with vitamins implies introduction of at least one vitamin stabilising compound into them. The compound includes C6-C3 phenylpropene carbonyl-containing structure. Stable vitamin-containing beverage contains vitamin chosen from the group including vitamin A, vitamin D, vitamin B12 and their mixtures and at least one stabilizer which is C6-C3 phenylpropene carbonyl-containing compounds.

EFFECT: preventing vitamins from destruction under exposure to light.

21 cl, 8 tbl, 4 ex

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing and heating tomatoes and separating juice therefrom; preparing, cutting, blanching and pulping squash; preparing, grinding, blanching and pulping celery; mixing pulped squash and celery with tomato juice, sugar and salt; additionally introducing beet pectin in an amount of about 1 wt%; providing homogenization of product while mixing mentioned components; packing, pressurizing and sterilizing product obtained after mixing thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing, heating cucumbers and separating juice therefrom; preparing, blanching and pulping red sweet pepper; mixing pulped red sweet pepper with cucumber juice, sugar, and salt and additionally introducing beet pectin in an amount of about 1.1 wt%; homogenizing resultant mixture; providing packaging, pressurization and sterilization thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

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