Tangerine compote preservation method

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary heating of fruits in jars with 80C hot water. Then the water is replaced with 95C syrup. Then one performs two-stage heating of tangerine compote in 80 and 100C water for 3 and 12-18 minutes respectively. Then one performs cooling in an atmospheric air flow at a rate of 2-3 m/s during 6 minutes with continuation of cooling in an air flow at a rate of 5-6 m/s with application of a 65-70C water film on the jar surface during 8 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.1 s-1.

EFFECT: invention allows to enhance quality of the ready products and reduce the process duration combined with simultaneous saving of thermal energy and water.

1 ex

 

The invention relates to the canning industry and can be used in the production of juice from tangerines in banks 1-82-350.

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 mandarins" in autoclave [1] mode

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

12-18 -- the duration of the period of self-sterilization at 100C, min;

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

100 - temperature sterilization C;

118 - the pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- uneven thermal processing of the product;

- high consumption of thermal energy and water;

the periodicity of the technological cycle.

The aim of the proposed method is to save thermal energy, water, shortening the duration of the process and the continuity of the process of thermal sterilization.

This goal is achieved due to the fact that Packed in cans fruit for 2-3 minutes pour hot water temperature 80C, then replace the water in the syrup at a temperature of 95C, roll up, set in a special carrier that provides mechanical integrity the cans (prevention of breakdown covers by heat treatment) and subjected to heating in water temperature, equal to 80C for 3 min, followed by transfer to water at a temperature of 100C for 12-18 minutes, then cooled in a stream of atmospheric air at the speed of 2-3 m/s for 6 min with continued cooling in the stream of atmospheric air at the speed of 5-6 m/s with application to the surface of the banks of a water film temperature of 65-70C for 8 min, while in the process of heat treatment of banks rotate with the bottom on the cover with a frequency of 0.1 s-1.

An example of the method.

In cans stacked fruit before pouring the syrup for 2-3 minutes pour hot water temperature 80C, then replace the water in the syrup at a temperature of 95C, banks roll, set in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment) and placed in a tub with hot water temperature 80C for 3 min After the expiration of 3 min media with banks is transferred to the water bath temperature 100C for 12-18 minutes after this time, the banks are cooled in a stream of atmospheric air at the speed of 2-3 m/s within 6 minutes with continued cooling in the stream of atmospheric air at the speed of 5-6 m/s with application to the surface of the banks of a water film temperature of 65-70C for 8 minutes in the course of thermal processing banks rotate with the bottom on the cover with a frequency of 0.1 s-1.

Pouring the syrup at a temperature of 95C allows for significant savings in thermal energy due to the fact that since the syrup is cooked at a temperature of 100C and for the conservation of the proposed method syrup before pouring into the jars cooled to a temperature of 95C instead of 80C, as provided in the instruction manual, and simultaneously to increase the initial temperature of the canned before sterilization.

Speed cooling cans, at the first stage slowly, the air flow rate of 2-3 m/s and with continued cooling in the second stage, more intensively, in the air flow rate of 5-6 m/s, and coating the surface of the banks of a water film for accelerating the cooling process at lower lethal temperature when the temperature of the product below 75-80C, when the case fatality rate has little value, provides an overall intensification of the cooling process, while enhancing the lethal effects.

Salient features of the proposed method are: preheating the fruit in jars before pouring the syrup hot water temperature 80C, which allows you to pour in a jar of syrup temperature 95C (according to the current processing instructions the temperature of the syrup when you fill 80-85C) /1/, a two-stage heating of juice in water temperatures of 80C and 100C, is respectively 3 and 12-18 min and then cooled in a stream of atmospheric air at the speed of 2-3 m/s for 6 min with continued cooling in the stream of atmospheric air at the speed of 5-6 m/with surface application banks water film temperature of 65-70C for 8 minutes in the course of thermal processing banks rotate with the bottom on the cover with a frequency of 0.1 s-1.

The total duration of the sterilization process on the proposed method is 29-32 min, 23 min compared with the prototype.

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

Literature

1. A collection of technological instructions for canning. Vol.2, M.: the Food industry. 1977.

Method of preserving the juice from tangerines, characterized in that after filling in banks fruits for 2-3 minutes pour hot water temperature 80C, followed by the replacement of water in the syrup at a temperature of 95C, then banks roll, set in the media, ensuring the mechanical integrity of cans and subjected to heating water temperature of 80C for 3 min, followed by transfer to water at a temperature of 100C for 12-18 minutes, then cooled in a stream of air at the speed of 2-3 m/s for 6 min with continued cooling in the flow of the atmospheric air at the speed of 5-6 m/s with application to the surface of the banks of a water film temperature of 65-70C for 8 min, is the process of heat treatment of banks rotate with the bottom on the cover with a frequency of 0.1 s -1.



 

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