Pear and quince compote production method

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring with 85°C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95°C water for 3-4 minutes, subsequent water replacement with 95-97°C syrup. The jars are sealed, sterilised in an autoclave with subsequent continuation of cooling in another vessel.

EFFECT: method ensures heat treatment process duration reduction, decrease of air quantity in jars, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction, decrease of the value of excess pressure in the process of heat treatment and reduction of non-uniformity of the product heat treatment.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of production compote of pears and quince in banks 1-82-3000.

The sources, which described the search in this way showed that the prototype is the way /1/, the essence of which is that the prepared fruit after packing in jars and pour syrup, rolled and sterilized by mode

30-50-30100118KPandin the autoclave

where 30 - duration of heating water in an autoclave to 100°C, min;

50 - duration self-sterilizing, min;

30 - duration cooling, min;

118 - the pressure in the autoclave, kPa.

The main disadvantages of this method are:

- large length and irregularity of heat treatment of various layers of the product in the Bank (the temperature difference between the Central and peripheral layers reaches 10-12°C), respectively, and the peripheral layers of the product receive excessive heat, which significantly reduces the nutritional value of the finished product due to the cleavage of biologically active components contained in the feedstock;

the presence of big if is esta air (oxygen) in the Bank at the time of sealing, which, first of all, being a strong oxidant significantly impairs the quality of the finished product due to oxidation of biologically active components contained in the raw materials and, secondly, it promotes the creation of high excess pressure in the Bank in the process of heat treatment;

- violation of the integrity of the fruit due to the receipt of excessive heat exposure and digestion of certain fruits that are located in peripheral areas, banks;

- high consumption of thermal energy and water, as after each completion of the heating process, the water in the autoclave is cooled to 40°C, although the initial temperature of the water before sterilization process must be equal to 60-65°f (10-15°C greater than the temperature of the product in the banks before sterilization).

The technical result of the invention is directed to a method of production of juice that contribute to: reducing the duration of the heat treatment process; reducing the amount of air in the Bank; the preservation of biologically active components of raw materials; reducing the amount of boiled fruits and fruits with tresnuvshij skin; decrease excess pressure in the Bank in the process of heat treatment; and reducing non-uniformity of heat treatment of the product.

This technical result is achieved is odd, that the proposed method the fruit after pre packaged in cans and on 3-4 mines filled with water temperature of 85°C, re-fill for 3-4 min with water at 95°C, followed by the replacement of this water to the syrup temperature 95-97°C, then the banks are covered and sterilized in the autoclave for mode15-50-2590-100-6098KPandwith subsequent continuation of cooling in the second autoclave or vessel on the treatment of540while cooling in the second autoclave or vessel is in an inverted (upside down) state jars,

where 15 is the duration of the heating water in the autoclave from 90 to 100°C, min;

50 - duration own sterilization at 100°C, min;

25 - duration of the cooling water in the autoclave from 100 to 60°C, min;

90 - initial water temperature in the autoclave;

60 - the final temperature of the water in the autoclave °C;

98 - the pressure in the autoclave, kPa;

5 - duration of cooling in the second autoclave (capacity) at 40°C, min;

40 - so the temperature value of the water in the second autoclave (capacity), °C;

An example of the method

In cans Packed prepared in accordance with technological instruction fruits. Forth fruit in jars pour 3-4 min water with a temperature of 85°C, re-fill for 3-4 min with water at 95°C, followed by the replacement of this water syrup temperature 95-97°C. Banks rolled and sent in the autoclave for sterilization at the initial temperature of the water in the autoclave at 90°C for 15 min water temperature in the autoclave was raised to 100°C, followed by exposure at this temperature for 50 min and further cooling of the water in the autoclave for 25 min to 60°C, followed by continued cooling in another autoclave or capacity for 5 min at a water temperature of 40°C, which is in an inverted (upside down) cans.

Salient features of the proposed method are pre-heated fruit in banks consistently hot water temperature of 85°C and 95°C for 3-4 min then replace the water in the syrup temperature 95-97°C and sterilized in an autoclave under the new regime15-50-2590-100-6098KPandwith subsequent food is available cooling in another autoclave or vessel on the treatment of 540upside down cans.

Preheating of the fruit in the jars with hot water helps to reduce the duration of the process and to ensure uniformity of heat treatment, and partially remove air from the fruit, which results in a better preservation of the natural components of raw materials and reduction in the number of cracked and cooked fruits, and also to reduce the internal overpressure in the Bank in the process sterilization /2/that provides the ability to decrease the amount of back pressure in the apparatus to 98 kPa and the ability to conduct cooling in two stages with continued cooling in the second stage without back pressure.

Cooling of the compote in the first autoclave until the water temperature is 60°C enables the saving of thermal energy for heating total amount of water in the autoclave (about 0.6-0.7 m3) at 20°C, which is about 50000 kJ and reduce water consumption for cooling up to 1.0 m3for one cycle of operation of the autoclave. Continued cooling in the second autoclave or vessel upside down cans (upside down), provides an opportunity to intensify the process of cooling of canned and reduce the non-uniformity of heat treatment due to changes in the ogene least warmed (cooled) point banks /3/ in the course of thermal processing.

By reducing the duration and ensure uniform heat treatment, and partial removal of the air from the fruit and banks in the preheating process of the fruit in the jars before sealing in the finished product, developed by technology proposed by 20-25% higher content of vitamin C, as it is the most thermolabile biologically active component and prone to oxidation in the presence of oxygen.

The proposed method provides a more complete preservation of the biologically active components of raw materials, as well as reducing the cost and improving the competitiveness of finished products.

Literature

1. A collection of technological instructions for the production of canned food, so 2, PM, 1977

2. Mseminov, Mshmurthv, Ahmaninova. Technological equipment canning and vegetable drying plants, M., 1996

3. Rogachev VI, Babarin VP Location least warmed points in the Bank with the product//of Canning and vegetable drying industry. 1973. No. 9. P.10-11.

Method for the production of juice from pears and quinces, characterized in that the fruits after cleaning, cutting and packaging in cans pour 3-4 min water with a temperature of 85°C, re-fill for 3-4 min with water at 95°C, then replace the water syrup with temperature 95-97°C, roll up and sterilized by mode is c followed by continued cooling in another capacity modeupside down cans.



 

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