Apple compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages preliminarily fruits heating in jars by way of pouring with hot 85°C water, the water replacement with 98°C syrup and subsequent jars sealing using self-exhausting caps, sterilisation in an autoclave and cooling in a different vessel.

EFFECT: method ensures sterilisation equipment performance enhancement, thermal sterilisation process simplification, technological cycle duration reduction the ready product quality enhancement.

1 ex

 

The proposed method the invention relates to the canning industry and can be used in the production of Apple compote in banks 11-82-800.

The sources that were searched in this way showed that the prototype of the proposed method is a production method compote with sterilization in the autoclave [1] mode

20-(25-35)-20100°C98KPand

where 20 is the length of the period of heating the water to 100°C, min;

25-35 - duration of period own sterilization at 100°C, min;

20 - the duration of the cooling-off period, min;

100°C - temperature sterilization;

98 - the pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create back pressure in the apparatus in the process of heat treatment, which requires additional power consumption;

- the complexity of the technological equipment for thermal sterilization, due to the fact that it operates under positive pressure;

- long duration of the technological cycle, which reduces the performance of sterilization on the orogovenia and degrades the quality of the finished product.

The technical result of the proposed method aims to create a production method compote, providing increased performance, sterilization equipment, shortening the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality of finished products.

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 at a temperature of 98°C, banks roll someexception covers [2] and subjected to autoclave sterilization without backpressure on the treatment of15-(25-35)-1570-100-70,providing equality of the end temperature of the cooling water in the autoclave its initial temperature (70 º C)required when loading the next batch of canned food, with continued cooling in another capacity on the treatment of550-40

where 15 is the length of the period of heating water from 70 to 100°C, min;

25-35 - duration of visas the government sterilization at 100°C, min;

15 - the duration of the cooling water in the autoclave from 100 to 70°C, min;

70 - initial water temperature in the autoclave before loading the next batch of canned °C;

100 - temperature sterilization °C;

70 - the final temperature of the water in the autoclave at the end of the cooling process, °C;

5 - the duration of the period of cooling of canned goods in another tank when the water temperature is from 50 to 40°C, min

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 at a temperature of 98°C, banks roll someexception lids, placed in an autoclave with hot water temperature of 70°C and subjected to heat for 15 minutes, increasing the temperature of the water in the autoclave to 100°C. Further within 25-35 min sterilized jars achieved when the water temperature is 100°C With subsequent cooling of the water in the autoclave for 15 min to 70°C (initial temperature of the water when loading the next batch canned goods to be sterilized) and continue cooling in another tank when the water temperature is from 50 to 40°C for 5 minutes

Pouring the syrup at a temperature of 98°C allows for significant savings in thermal energy due to the fact that because the syrup is cooked at a temperature of 100°C and canning on the proposed methods is the syrup before pouring into the jars cooled to a temperature of 98°C, not to 85°C, as provided in instruction manual.

Use someexception caps removes air from the cans in the process of heating that, firstly, provides the possibility of sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from cans results in a better preservation of biologically active substances contained in the product, because the absence of air in banks significantly reduces the degradation due to the cessation of oxidative reactions.

In particular, the proposed method provides higher levels of vitamin C in the finished product compared to the traditional way of over 30 %.

Cooling of canned food in the autoclave until the initial water temperature required when loading the next batch of canned (70°C), provides the possibility of reducing the duration of the technological cycle of production of canned and thereby improving the performance of sterilization equipment, as excluded from the process cycle time (8-10 minutes)required to heat water from 35-40°C. the final temperature of the cooling canned over existing methods) to 70°C (initial temperature of the water in the autoclave before loading the next batch of canned food). And, furthermore, the method provides savings of heat energy is (excludes consumption of heat for heating water from 35-40°C to 70°C and cooling water (not the water consumption for the cooling water in the autoclave from 70°C to 40°C.

Salient features of the proposed method are: preheating the fruit in jars before pouring the syrup hot water temperature of 85°C, which allows you to pour in a jar of syrup temperature 98°C (according to the current processing instructions the temperature of the syrup when you fill 80-85°C) [1]; banks sealed someexception lids and heat treatment is carried out without creating a back pressure in the apparatus; cooling of canned food in the autoclave is carried out until the temperature of the water is equal to the initial temperature of the water when loading the next batch of canned goods to be sterilized.

This mode provides the reduction of the duration of the technological cycle, improving the performance of sterilization equipment, power savings due to the elimination create backpressure in the system which does not require complex equipment for thermal sterilization of canned food, heat energy savings and improved product quality by removing air from the cans and reducing the duration of heat treatment.

Literature

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

2. Flaumenbaum B. L., Ibragimov, R. L., Bloch, A. Someexception glass containers with the criminal code of the whipping type 1 breathable covers. Canning and vegetable drying industry, 1983, No. 1, S. 29-32.

Sterilization method compote of apples, 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 at a temperature of 98°C, then banks roll someexception lids and subjected to heat treatment in an autoclave by mode:15-(25-35)-1570-100-70,providing the cooling water in the autoclave to a temperature of 70°C and continued cooling in another capacity on the treatment of550-40.



 

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