Apple compote preservation method

FIELD: food industry.

SUBSTANCE: invention relates to apple compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110°C water steam into jars, the jars outer surface blowing with 130-140°C air at a rate of 5-6 m/sec during the whole process of steam supply, 95-97°C syrup pouring into the jars, sealing, putting into the carrier, the jars heating by way of sequential staged showering with 85°C water during 8 minutes and with 100°C water during 25 minutes with subsequent cooling by way of spraying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 8 minutes.

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

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of preserving Apple compote in banks SKO 1-82-350.

The sources that were searched in this way showed that the prototype of the proposed method is a method for the production of juice [1], the essence of which is that make sure that rolled banks are placed in a sterilization apparatus (autoclave and subjected to heatprocessing mode

20-18-20100118KPand

where 20 - duration of heating water in an autoclave to 100°C, min; 18 - duration of self-sterilization, min; 20 - duration of cooling, min. Common mode duration is 58 minutes

The disadvantages of this method are:

- largethe duration of the heat treatment process,what affectsthe quality of the finished product; the non-uniformity of heat treatment of the product in the Bank and a large consumption of heat energy and water.

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 com is onenew of raw materials; reducing the amount of boiled fruits and fruit with cracked skin and to prevent the heat of the battle cans.

This technical result is achieved due to the fact that the proposed method banks after laying the fruits are placed in the camera and the fruits are subjected to annealing for 80 through the circular filing saturated vapor temperature of 105-110°C in banks, duration cycles of steam and its shutter speed is 10 s and 10 s, respectively, during the entire process steam supply to the outer surface of the cans fanned the air with a speed of 5-6 m/s, at a temperature of 130-140°C, then pour into the jarsthe syrup temperature 95-97°C, seal, set in the media, providing mechanical integrity, then carry out the heating of the cans successively by dushevnie hot water temperature 85°C for 8 min, sterilized in a hot water temperature of 100°C for 20 min, with further cooling irrigation watertemperature 80°C for 6 min,60°C for 6 minand 40°C for 8 min.

An example of the method.

In banksput the prepared fruit inaccordance with the current technological instruction. Further, according to the current technological instruction in banks pour the syrup to a temperature of 80-85°C, most normal punctures and the Ute and sent to the autoclave for sterilization. We offer packaged in cans fruit for 80 with heat through a cyclic, interval 10 s, steam (10 with steam, then 10 with the shutter speed) for 80 s, the surface of the banks, to prevent the heat of the battle, during the whole process of injection of steam is blown heated to 130-l40°C air with a speed of 5-6 m/s then the banks pour the syrup temperature 95-97°C,roll, set in the media, providing mechanical integrity then carry out heating of the cans successively by dushevnie hot water temperature 85°C for 8 min and 100°C for 20 min with subsequent cooling irrigation water temperature of 80°C for 6 min, 60°C for 6 min and 40°C for 8 minutes

The average initial temperature of the product in the package after sealing is 72°C, and according to the current technological instructions 45°C, which will help reduce the temperature differential between the most and least heated points of the product in the sterilization process, as heating of the product will begin with the same center and the periphery temperature equal to 72, not 45°C.

Salient features of the proposed method are pre-prepared and placed in cans of fruit for 80 through a circular feeder feast upon the frame of the water vapor temperature of 105-110°C, during the entire process steam supply to the outer surface of the cans fanned air is heated to a temperature of 130-140°C, followed by filling the syrup temperature 95-97°C, sealing and two-stage heating with dushevnie water temperatures of 85 and 100°C for respectively 8 and 20 min, followed by a three-stage cooling water temperatures of 80, 60 and 40°C.

The reduction in the duration of thermal treatment and preheating of the fruit in the pot to seal contributing to the destruction of part of the air from the fruit and banks, provides an increase of 20-25% of the vitamin C content in the finished product.

Mode provides industrial sterility of canned food, reduces the duration of the process of thermal sterilization, simplifies the process of heating, conserves thermal energy and cooling water.

Literature

1. A collection of technological instructions for the production of canned food, volume 2. - M.: Food industry, 1990.

Method of preserving compote of apples, characterized by the fact that the fruit after packing in cans are subjected to annealing for 80 through cyclic submission to banks saturated vapor temperature of 105-110°C, duration cycles of steam and its shutter speed is 10 C and 10 c, respectively, during the entire process of steam on uinuu surface of cans fanned the air, heated to a temperature of 130-140°C, with a speed of 5-6 m/s, after which the banks pour the syrup temperature 95-97°C, seal, set in the media, ensuring tightness, then carry out the heating of the cans successively stepped dushevnie water temperature 85°C for 8 min and 100°C for 20 min and then cooled irrigation water temperature of 80°C for 6 min, 60°C for 6 min and 40°C for 8 minutes



 

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