Method for sterilisation of apple compote with xylitol

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of dietary fruit preserves "Apple compote with xylitol" in jars SKO 1-82-1000. The method involves three-stage heating of the preserves in 60, 80 and 100°C water for 6, 6 and 12-20 minutes respectively with subsequent three-stage cooling during 6, 6 and 7 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths. During the whole heat treatment process the jars are 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 used and boiled and cracked fruits quantity reduction.

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization of the fruit diet of canned "Apple Compote with xylitol banks 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 in the autoclave [1] mode

25-(20-35)-25100oC118KPand

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 main disadvantages of this method are:

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

- uneven thermal processing of the product in banks;

- high consumption of heat energy and water.

The technical result of the invention is directed to a method of production of canned food, contribute to: reducing the duration of the process; the conservation of biological the key active components of raw materials; reducing the amount of boiled fruits and fruit with cracked skin; the simplification of the implementation of the method and construction of apparatus for its implementation, the savings of thermal energy and water, as well as reducing the cost and improving the competitiveness of finished products.

This technical result is achieved due to the fact that banks after the seaming are installed in a special carrier that provides mechanical integrity of cups, and are pre-heated in the first water bath temperature of 60°C for 6 min, followed by transfer to the second and third baths with water temperature respectively 80°C for 6 min and 100°C for 12-20 min with subsequent cooling in the first and second tubs with water temperatures of 80 and 60°C for 6 and 6 min and continued cooling in the fourth bath at a water temperature of 40°C for 7 min, during the whole process of heat treatment of banks rotate with the bottom on the cover with a frequency 0,166 with-1.

An example of the method.

Banks with compote after sealing is installed in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment), and placed in a tub of hot water temperature of 60°C for 6 min After 6 min media with banks transfer is carried out in a water bath temperature of 80°C for 6 min, later in the water bath temperature 100°C for 12-20 minutes after this time, the banks are cooled in the same baths: second at a water temperature of 80°C for 6 minutes in the first bath at a water temperature of 60°C for 6 min, which occurs simultaneously heat the next batch of cans, with a further continuation of the cooling in the fourth bath at a water temperature of 40°C for 7 min, during the whole process of heat treatment of banks rotate with the bottom on the cover with a frequency 0,166 with-1.

Using stepwise cooling of canned food in the same baths, where and heat, helps to simplify the process of heat treatment and the design of the device for sterilization, provides significant savings in thermal energy and water, as with the high performance of heat treatment for heating canned in the first and second heat bath is given cooled in the same baths banks, already pre-cooked. And the water for cooling is consumed only in the last tub.

Salient features of the proposed method are: three-stage heating canned in water temperatures of 60, 80 and 100°C respectively for 6, 6 and 12-20 min, followed by a three-stage cooling for 6, 6, and 7 min and the processes of heating and cooling BA is OK except for the last stages of heating and cooling are carried out simultaneously and in the same baths, and throughout the curing process, banks rotate with the bottom on the cover with a frequency 0,166 with-1.

This mode provides substantial savings of thermal energy, water, shortening the duration of the process and thereby improving the quality of finished products.

Literature

1. A collection of technological instructions for the production of canned Vol.2, M., 1977

The sterilization method of stewed Apple with xylitol, characterized in that after the seaming banks set in the media, ensuring the mechanical integrity of cans, and takes place simultaneously stepped heating in baths with water temperatures of 60, 80 and 100°C for respectively 6, 6, and 12-20 min some cans and cooling other in the same bath with water temperatures of 80 and 60°C for 6 and 6 minutes with continued cooling in another tub when the water temperature is 40°C for 7 min, during the whole process of heat treatment of banks rotate with the bottom on the cover with a frequency 0,166 with-1.



 

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