Cherry compote production method

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method characterisation is as follows: one performs preliminary heating of fruits in jars with 60°C hot water during 2-3 minutes, replacing the water with 85°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in an apparatus according to the preset mode.

EFFECT: invention promotes preservation of natural components of the raw material used, reduction of residual air quantity in the jar before sealing and air removal during the heat treatment process, boiled fruits quantity decrease, enhancement of nutritive value of the ready product, in particular, the invention promotes more complete preservation of biologically active components of the initial raw material and vitamin C, ensures the prime cost reduction and enhancement of the ready product competitiveness due to thermal and electric energy saving.

 

The proposed method according to the invention relates to the canning industry and can be used in the production of compote of cherries in banks 11-68-350.

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

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

12-15 - the duration of the period of self-sterilization at 100°C, min;

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

100°C - temperature sterilization°C;

98 - the pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create back pressure in the apparatus in the process of heat treatment, which requires additional energy consumption.

- the complexity of the technological equipment for thermal sterilization, due to the fact that it works under pressure.

The technical result of the invention is directed to a method of production of juice that contribute to: reducing the duration of the process; the preservation of biologically active components of raw materials; reducing the amount of boiled fruits and fruits with tresnuvshij skin; saving of heat is the power, as well as reducing the cost and increase the competitiveness of finished products.

This technical result is achieved due to the fact that Packed in cans fruit for 2-3 minutes pour hot water temperature 60°C, then replace the water in the syrup at a temperature of 85°C, forth banks roll someexception covers [2] and subjected to sterilization in open devices without back pressure mode

where 10 is the length of the period of heating the water to 100°C, min;

12-15 - the duration of the period of self-sterilization at 100°C, min;

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

100°C - temperature sterilization,°C.

An example of the method.

In cans stacked fruit before pouring the syrup for 2-3 minutes pour hot water temperature 60°C, then replace the water in the syrup at a temperature of 85°C, banks roll someexception caps, placed in a bath (capacity) hot water temperature of 70°C and subjected to heat for 10 minutes, increasing the temperature of the water in the bath (capacity) to 100°C. during the Next 12-15 min sterilized jars achieved when the water temperature is 100°C and then cooled with cold water for 20 minutes, reducing the temperature of the water in the bath (tank) during this time up to 40°C.

Pouring the syrup when the temperature 85°C allows for significant savings in thermal energy due to the fact, the syrup is boiled at a temperature of 100°C, and for the conservation of the proposed method syrup before pouring into the jars cooled to a temperature of 85°C, not to 60°C, as provided in instruction manual.

Use someexception caps removes air from the cans in the process of heating that, firstly, provides the possibility of sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from cans results in a better preservation of biologically active substances contained in the product, because the absence of air in banks significantly reduces the degradation due to the cessation of oxidative reactions.

Salient features of the proposed method are: preheating the fruit in jars before pouring the syrup hot water temperature 60°C, which allows you to pour in a jar of syrup temperature 85°C (according to the current processing instructions the temperature of the syrup when you fill 60°C) [1]; banks sealed someexception caps, and heat treatment is carried out without creating a back pressure in the device.

This mode provides energy savings due to the elimination create backpressure in the system which does not require complicated technological equipment for aloway sterilization of canned food, heat energy savings and improving the quality of the finished product by reducing the duration of heat treatment.

Literature

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

2. Flaumenbaum B.L., Ibragimova LR, Fleas GA Someexception glass packaging by closure type 1 breathable covers. Canning and vegetable drying industry, 1983, No. 1, P.29-32.

Method of production of a compote of cherries, characterized in that after filling in banks fruits for 2-3 minutes pour hot water temperature 60°C, followed by the replacement of water in the syrup at a temperature of 85°C, forth banks roll someexception lids and subjected to heat treatment without creating a back pressure in open devices on mode:.



 

Same patents:

FIELD: food industry.

SUBSTANCE: method involves jars putting into the carrier ensuring air-tightness and heating, maintenance and cooling processes. Compote heating is performed in an air flow at 130°C at a rate of 1.5 - 2 m/s during 32 minutes with simultaneous interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval with subsequent maintenance during 8-10 minutes in a chamber with heated air temperature equal to 100°C in a static state of the jars. Cooling is performed in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. Additionally, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes interval.

EFFECT: invention usage allows to manufacture a quality ready product.

FIELD: food industry.

SUBSTANCE: method involves jars sealing with self-exhaustible caps with subsequent heat treatment without creation of counter-pressure in the apparatus according to a mode 2525157010070, envisaging water cooling in the autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading and continuation of cooling in another vessel according to the mode 105040.

EFFECT: sterilisation equipment performance enhancement, heat sterilisation process simplification and the ready product quality enhancement due to air removal from jars and heat treatment duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: method involves heating in an air flow at 130°C at a rate of 6-7 m/s during 20 minutes with subsequent maintenance during 15-20 minutes at heated air temperature equal to 100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s-1, maintenance is performed in a static state of the jars.

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

1 ex

FIELD: food industry.

SUBSTANCE: pear and quince compote sterilisation method involves compote heating in an air flow at 130°C at a rate of 3.5 - 4 m/s during 22 minutes with simultaneous interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval with subsequent maintenance during 15-20 minutes in a chamber with heated air temperature equal to 95°C in a static state of the jars. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 6-7 m/sec during 15 minutes. Additionally, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes interval.

EFFECT: significant saving of heat energy and water.

FIELD: food industry.

SUBSTANCE: method involves preliminary fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup and subsequent jars sealing using self-exhausting caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: method involves preliminarily fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup with subsequent jars sealing using self-exhaustible caps. One performs compote sterilisation without creation of counter-pressure in the apparatus according to a new mode.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: rheum compote production method is as follows: after packing into jars fruits are poured with 85°C hot water for 2-3 minutes with subsequent water replacement with 98°C syrup. Then the jars are sealed with self-exhaustible caps and thermally treated without creation of counter-pressure in open-type apparatus according to the mode 1520157010070 envisaging water cooling in an autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading. Then one proceeds with cooling in another vessel according to the mode 55040.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 150°C air flow at a rate of 8.5 m/s during 8 minutes with subsequent maintenance during 30-35 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 150°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

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

1 ex

FIELD: food industry.

SUBSTANCE: method envisages black currant packaging into jars and pouring with 85°C hot water during 2-3 minutes. Then one performs replacing the water with 98°C syrup and sealing the jars using self-exhaustible caps. Then one performs heat treatment without creation of counter-pressure according to a new mode and subsequent cooling. Water cooling is performed in an autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 120°C air flow at a rate of 3.5 m/s during 35 minutes with subsequent maintenance during 20 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 25 minutes. During the process of heat treatment in an air flow, heated up to 120°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.3 sec-1 with a 2-3 minutes' interval.

EFFECT: reduced processing time, improved the ready products quality and significant saving of thermal energy and water.

1 ex

FIELD: food-processing industry.

SUBSTANCE: method involves heating stewed cheery in hot air flow, followed by cooling in atmospheric air flow; continuing cooling process while alternatively applying water film having temperature of 65-70 C onto can surface. During the entire thermal processing, can is rotated from bottom onto cover.

EFFECT: simplified thermal sterilization process and reduced consumption of power and water.

FIELD: canned food industry.

SUBSTANCE: apparatus has spring-biased cylindrical chambers, bubblers, pouring media feeding branch pipes, and fruit dosing device. Fruit dosing device is made sectioned, and consists of three pairs of sections having volumes of 0.65 dm3, 1 dm3, 3 dm3 , respectively. Bubblers are positioned at an angle of 3-5 deg to walls of movable cylindrical sleeves positioned within cylindrical chambers. Bubblers and branch pipes for feeding of pouring media are extending through slots provided within walls of movable sleeves.

EFFECT: increased efficiency and uniform thermal treatment of food product.

2 dwg

FIELD: foodstuff; technological processes.

SUBSTANCE: method is carried out by compote heating in a stream of warmed up air with temperature of 145-150°C and speed of 5-6 m/s during 20 minutes with the subsequent cooling in a stream of atmospheric air with temperature of 25-30°C and speed of 5-6 m/s within 15 minutes. Thus the jar during all heat processing rotates "from a bottom on a cap" with frequency 0.133 c-1.

EFFECT: reduction of compote heat processing duration.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 140°C and speed 5-6 m/s during 13-15 min with following bearing in air flow with temperature 100-105°C during 5 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 2.5÷3 m/s during 5 min. At that, in process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.2 c-1.

EFFECT: proposed method significantly decreases the water usage and provides quality improvement of prepared product because of time decreasing of thermal treatment process.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 130°C and speed 8.5 m/s during 15 min with following bearing in air flow with temperature 100-105°C during 3 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 5-6 m/c during 15 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.133 c-1.

EFFECT: considerable saving of heat energy.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 92-95°, after that cans are sterilised in autoclave.

EFFECT: reduction of process time of preserves heat sterilisation and irregularity of product thermal treatment.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MNz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

Up!