Sweet cherry compote sterilisation method

FIELD: food industry.

SUBSTANCE: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs jars heating in 150°C air flow at a rate of 8.5 m/s during 6 minutes. Then one proceeds with heating the jars with compote by way of showering with 100°C hot water during 17 minutes. The jar is in a static state. Then one performs staged cooling of the jars in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes and with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1.

EFFECT: invention promotes prevention of thermal breakage of jars, the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization compote of cherries in banks SKO 1-82-500.

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 make sure that rolled banks are placed in a sterilization apparatus (autoclave and subjected to heat treatment by mode:

where: 20 - duration of heating water in an autoclave to 100°C, min; (20-25) - duration self-sterilizing, min; 20 - duration of cooling, min; 118 - pressure autoclave, kPa; 100 - temperature sterilization °C. the Total duration of the mode is 60-65 minutes

The disadvantages of this method are:

- long duration of the heat treatment process, which degrades the quality of the finished product;

the non - uniformity of heat treatment of various layers of the product in the Bank (the temperature difference between the Central and peripheral layers up to 5-6°C, and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers receive excessive exposure to heat);

- high consumption of heat energy and water.

The technical result of the present invention is aimed at creating with the person producing compote, contribute: to prevent heat of the battle cans; to reduce 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.

This technical result is achieved due to the fact that the banks with the product after sealing is installed in the carrier, preventing the collapse of the caps in the heating process, and subjected to heating in an air stream temperature of 150°C and a speed of 8.5 m/C for 6 min, while the Bank is subject to intermittent 2-3 min rotation with the bottom on the cover with a frequency of 0.133-1with continued heating dushevnie hot water temperature of 100°C for 17 min, at which the Bank is in a static state with the subsequent step of cooling in a bath with water temperature of 80°C for 4 min, 60°C for 4 min and 40°C for 5 min, and the Bank is subject to intermittent 2-3 min rotation with the bottom on the cover with a frequency of 0.133-1.

An example of the method.

Prepared with sterilized product banks roll, set in the media, preventing the collapse of the caps in the heating process, and placed in a chamber, where it circulates the heated air temperature tin=150°C and a speed of 8.5 m/s, and for 6 min jars to what NOTAM subjected to heating with simultaneous intermittent 2-3 min rotation with the bottom on the cover with a frequency of 0.133 -1at intervals of 2-3 min, followed by the media with the banks is transferred into the heating zone by dushevnie hot water with a temperature of 100°C for 17 min, with cans of juice are in a static state with the subsequent step of cooling in a bath with water temperature of 80°C for 4 min, 60°C for 4 min and 40°C for 5 min, and the banks are also subject to intermittent 2-3 min rotation with the bottom on the cover of the frequency of 0.133-1at intervals of 2-3 minutes

Pre-heating cans of soup in the flow of heated air serves to prevent the heat of battle during subsequent sterilization by dushevnie water with a temperature of 100°C, and using the second stage of heating hot water temperature 100°C provides the intensification of the process of heat treatment, since the heat transfer coefficient of water is several times higher than air.

Intermittent 2-3 min rotation cans with an interval of 2-3 min provides: reduction of the duration of heat treatment; the uniformity of heat treatment with simultaneous reduction of 15-20% of the quantity of boiled fruits and fruits with tresnuvshij and slipped the skin by reducing the duration of the rotation, leading to mechanical abrasion of the fruit.

Salient features of the proposed method are: heating compote carried out is carried out in a stream of heated air temperature of 150°C and a speed of 8.5 m/s for 6 min with continued heating dushevnie water with a temperature of 100°C for 17 min with a subsequent step of cooling in a bath with water temperature 80°C for 4 min, 60°C for 4 min and 40°C for 5 min, and during the heating process air flow and cooling cans product is subjected to intermittent 2-3 min rotation with the bottom on the cover of the frequency of 0.133-1at intervals of 2-3 minutes

The proposed method is compared with the prototype improves the quality of the finished product by reducing the length as heat treatment, and the rotation of the cans of juice while ensuring the uniformity of heat treatment that prevents the violation of the integrity of the fruit and reduce fruit with cracked skin.

Literature

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

Sterilization method compote of cherries, including the installation of cans in the carrier, preventing the collapse of the caps in the heating process, and the processes by heating and cooling, characterized in that the heating cans of soup is carried out in an air stream temperature of 150°C and a speed of 8.5 m/C for 6 min and dushevnie hot water with a temperature of 100°C for 17 min, at which the Bank is kept in a static state, with the subsequent step of cooling in a bath with water temperature of 80°C for 4 min, 60°C for 4 min and 40°C for 5 min, and the Bank in point is acesso heating air flow and cooling is subjected to intermittent 2-3-x min rotation with the bottom on the cover with a frequency of 0.133 -1at intervals of 2-3 minutes



 

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