Apple compote production method

FIELD: food industry.

SUBSTANCE: method involves prepared fruits packing into jars. Then jars with fruits are poured with 85°C hot water for 2-3 minutes. Then water in jars with packed fruits is replaced with 97-98°C syrup; then jars with fruits poured with syrup are sealed and put into the carrier ensuring mechanical air-tightness to prevent caps stripping in the process of heating. Then sealed jars filled with fruits poured with syrup are sequentially heated in a 150°C air flow at a rate of 5-6 m/s during 3 minutes, showered with a 100°C water during 15 minutes with subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes. During processes of heating in air flow and cooling, jars with fruits are subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

EFFECT: enhancement of the ready product quality due to preservation of biologically active components of raw materials used, boiled and cracked fruits quantity reduction with simultaneous decrease of the technological process duration.

 

The proposed method the invention relates to the canning industry, and in particular to methods of production of the Apple compote 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; 25 - duration of self-sterilization, 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 process and uniformity of heat treatment of various layers of the product in the Bank (the temperature difference between the Central and peripheral layers reaches 6-8°C) and, accordingly, various sizes sterilizing effects, while peripheral layers of the product receive excessive heat, which significantly reduces the nutritional value of the finished product, due to cleavage of biologically active components contained in the feedstock;

- violation of the integrity of the dps is Dov due to the receipt of excessive heat exposure and digestion of certain fruits, in peripheral areas, banks;

- high consumption of heat and electricity and water.

The technical result of the invention is directed to a method of manufacturing compote 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 and improving the finished product.

This technical result is achieved due to the fact that Packed in cans fruit for 2-3 minutes pour hot water temperature of 85°C, then replace the water in the syrup temperature 97-98°C, banks roll, set in the media, ensuring the mechanical integrity of cans and subjected to heating in a stream of heated air temperature of 150°C and a speed of 5-6 m/s for 3 min with simultaneous intermittent 2-3 minute rotation banks "bottom cover" frequency of 0.133-1with an interval of 2-3 min, followed by continued heating dushevnie hot water temperature of 100°C for 15 min in a static condition of the cans and 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 also subjected to intermittent 2--3-minute rotation "bottom cover" frequency 133 -1at intervals of 2-3 minutes

An example of the method.

In cans stacked fruit before pouring the syrup for 2-3 minutes pour hot water temperature of 85°C, and then replace the water in the syrup temperature 97-98°C, banks roll, set in the media, providing mechanical integrity (to prevent breakdown cover in the heating process), and placed in a chamber, where it circulates the heated air temperature tin=150°C and a speed of 5-6 m/s, and within 3 minutes the contents of the cans are heated with simultaneous intermittent 2-3 minute rotation banks "bottom cover" frequency of 0.133-1with an interval 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 15 min in a static state of cans 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 also subjected to intermittent 2-3 minute rotation with the bottom on the cover of" frequency of 0.133-1at intervals of 2-3 minutes

Pouring the syrup at a temperature of 97-98°C allows for significant savings in thermal energy due to the fact that the syrup is cooked 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 97-98°C instead of 85°C, the AK provided in the instruction manual.

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.

The use of intermittent rotation of the cans in the processes of heating with hot air and cooling contributes to the intensification of the process of internal heat transfer in the Bank and in combination with exposure cans in a static state when dushevnii hot water process prevents mechanical wiping of the fruit between them, which helps to preserve their integrity, and reducing the duration of the process contributes to a more complete preservation of biologically active components contained in the feedstock.

In addition to the intermittent rotation of the cans saves energy required for rotation of the cans, while ensuring the uniformity of the heat treatment process and its intensification.

Salient features of the proposed method are: preheating the fruit in jars before pouring the syrup hot water temperature of 85°C C is the placed in a jar of syrup temperature 97-98°C (according to the current processing instructions the temperature of the syrup when you fill 85°C) [1]; heating of the juice is carried out in a stream of heated air temperature of 150°C and a speed of 5-6 m/s for 3 min with simultaneous intermittent 2-3 minute rotation banks "bottom cover" frequency of 0.133-1with an interval of 2-3 min with continued heating dushevnie water with a temperature of 100°C for 15 min in a static state of cans 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 also subjected to intermittent 2-3 minute rotation with the bottom on the cover of" frequency of 0.133-1at intervals of 2-3 minutes

To confirm the technical result banks containing products obtained by the described and closest analogue was opened and conducted physical, chemical and organoleptic studies. It was found that the experimental product characterized by improved structural and mechanical properties, syrup more transparent, and the fruit is not cooked and have a more dense texture.

And it is the use of intermittent rotation of the cans in the heat treatment process contributes to the intensification of the process of internal heat transfer in the Bank and in complex with periodic exposure of cans in a static condition reduces the duration of mechanical wiping PLO is s between itself and the walls of the cans while ensuring the uniformity of heat treatment, preserving their integrity and provides improved structural and mechanical properties of finished products.

Literature

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

Method for the production of Apple compote characterized in that after filling in banks fruits for 2-3 minutes pour hot water temperature of 85°C with subsequent replacement of the water in the syrup temperature 97-98°C, then banks roll, set in the media, providing mechanical integrity to prevent collapse of the caps in the heating process, carry out heating of the compote sequentially in the flow of air temperature of 150°C and a speed of 5-6 m/s for 3 min and dushevnie hot water with a temperature of 100°C for 15 min with subsequent stepwise cooled in a bath with water temperature 80°C for 4 min, 60°C for 4 min and 40°C for 5 min, and the Bank in the process of heating in air flow and cooling is subjected to intermittent 2-3 minute rotation with the bottom on the cover of" frequency of 0.133-1with an interval of 2-3 minutes



 

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