Sweet cherry compote production method

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used during production of sweet cherry compote in jars SKO 1-82-350. The method is as follows: fruits packed into jars are poured with 60°C hot water for 2 minutes with subsequent water replacement with 85°C syrup and jars sealing. Then the sealed jars are put into the carrier ensuring prevention of caps stripping in the process of heating; compote heating is performed in 130°C air flow at a rate of 3 - 4 m/s during 15 minutes with subsequent maintenance at a temperature of 100°C during 12 minutes and cooling in 20-25°C air flow at a rate of 7-8 m/s during 12 minutes; during each heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.1 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures more complete preservation of natural components of the used raw materials, decrease of boiled and cracked fruits quantity, enhancement of nutritive and biological value of the product, reduction of duration of the process of mechanical friction of fruits in jars, improvement of structural-and-mechanical characteristics of the ready product and prevention of syrup feculence.

1 ex

 

The present invention relates to the canning industry, and in particular to methods of production of compote of cherries 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 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:

20-(12-18)-20100118KPand

where: 20 - duration of heating water in an autoclave to 100°C, min; (12-18) - duration self-sterilizing, min; 20 - duration of cooling, min; 118 - pressure autoclave, kPa; 100 - temperature sterilization, °C.

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;

- high consumption of heat energy and water.

The technical result of the invention is directed to the development of the method of production of fruit drinks, contributing to the preservation of the natural is omponents of raw materials, to reduce the number of cracked and cooked fruits, improve nutritional and biological value of the product; to reduce the duration of the process of mechanical chafing fruits in banks; improving the structural-mechanical characteristics of the finished product and to prevent clouding of the syrup.

This technical result is achieved due to the fact that the proposed method is Packed in cans fruit for 2 minutes and pour hot water temperature 60°C, then replace the water in the syrup with a temperature of 85°C, banks roll, set in the media, preventing breakdown covers, and subjected to heating in a stream of air temperature 130°C and a speed of 3-4 m/s for 15 min, followed by exposure for 12 minutes at a temperature of 100°C and cooling in the air stream with a temperature of 20-25°C and a speed of 7-8 m/s within 12 minutes, and the Bank in each process, the heat treatment is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with a frequency of 0.1 s-1at intervals of 2-3 minutes

An example of the method

In a jar with the laid fruits, before pouring the syrup for 2 minutes and pour hot water temperature 60°C, then replace the water in the syrup at a temperature of 85°C, banks roll, set in the media, providing mechanical integrity (to prevent the Oia breakdown cover in the heating process), and placed in a chamber, where it circulates the heated air temperature tin=130°C and a speed of 3-4 m/s, and within 15 minutes the contents of the cans are heated with simultaneous 2-x-3-x min intermittent rotation of the cans from the bottom to the cover with a frequency of 0.1 s-1at intervals of 2-3 min, followed by the media with the banks transferred to 12 minutes in a chamber with a temperature of tin=100°C, With simultaneous 2-x-3-x min intermittent rotation of the cans from the bottom to the cover with a frequency of 0.1 s-1. After that, banks and cooled in an air stream with a temperature of 20-25°C and a speed of 7-8 m/C for 12 minutes, while the Bank also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with a frequency of 0.1 s-1at intervals of 2-3 minutes

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 of the fruit between them and the walls of the cans while ensuring the uniformity of heat treatment, which helps to preserve their integrity, which provides improved structural and mechanical properties of finished products.

In addition, the intermittent rotation of the cans saves energy required for rotation of the cans, etc the same time, 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 60°C for 2 min, heating the compote is in flow air temperature of 130°C. and a speed of 3-4 m/s for 15 min, followed by exposure in the chamber at a temperature of 100°C for 12 min and further cooled in a stream of air temperature 20-25ºC when the speed of 7-8 m/C for 12 min, and the Bank in the process of heat treatment is subjected to intermittent 2-3 min rotation with the bottom on the cover of" frequency of 0.1 s-1at intervals of 2-3 minutes

The proposed method is compared with the prototype provides significant energy savings, eliminates the use of water during heat sterilization, improves the quality of the finished product by reducing the duration of heating and intermittent rotation of the cans in the heat treatment process.

Literature

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

Method of production of a compote of cherries, including fill, Packed in cans of fruit for 2 min hot water with a temperature of 60°C, followed by the replacement of water in the syrup with a temperature of 85°C, sealing the cans, the processes of heating, soaking and cooling, trichosis fact, after closing banks set in the media, preventing the collapse of the caps in the heating process, the heating of the juice is carried out in an air stream temperature of 130°C. and a speed of 3-4 m/s for 15 min, followed by exposure at a temperature of 100°C for 12 min and cooled in a stream of air temperature 20-25°C and a speed of 7-8 m/C for 12 min, and the Bank in each process, the heat treatment is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with a frequency of 0.1 s-1at intervals of 2-3 minutes



 

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