Pear and quince compote production method

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85°C hot water for 3 minutes, water replacement with 98°C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 130°C heated air flow at a rate of 1.5 m/sec during 22 minutes with subsequent maintenance in a chamber at a temperature of 105°C during 20-25 minutes and subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 130°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

 

The present invention relates to the canning industry, and in particular to methods of production compote of pears and quince in banks SKO 1-82-1000.

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:

25-(35-45)-25100118KPand

where 25 - duration of heating water in an autoclave to 100°C, min; (35-45) - duration self-sterilizing, min; 25 - 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 of the product in the Bank (the temperature difference between the Central and peripheral layers reaches 8-10°C and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers get too thermal effect);

- high consumption of heat energy and water.

The technical result of the invention is to improve the quality of the finished product, reducing the duration of the process of thermal sterilization and duration of the technological cycle of production of canned products and thereby improving the performance of the apparatus for heat sterilization. The reduction in the duration of heat treatment results in a better preservation of the biologically active components of the feedstock, namely the content of vitamin C (the most thermolabile vitamin) in the finished product produced by the proposed method is 25-30% higher than known.

This technical result is achieved due to the fact that the proposed method is Packed in cans fruit for 3 minutes pour hot water temperature of 85°C, then replace the water in the syrup at a temperature of 98°C, installed in a special carrier that provides mechanical integrity of cans, and subjected to heating in a stream of heated air temperature of 130°C and a speed of 1.5 m/C for 22 min, further, the media, the banks transferred into a chamber temperature of 105°C for 20-25 min and then cooled in a stream of atmospheric air temperature of 20-22°C and a speed of 7-8 m/s for 15 min, and in the process heat is the processing flow of heated air temperature of 130°C and cooling the Bank is subjected to intermittent 2-3 min rotation with the bottom on the cover with a frequency 0,166 with -1and an interval of 2-3 minutes

An example of the method

In a jar with the laid fruits, before pouring the syrup for 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, 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=130°C and a speed of 1.5 m/s, and for 22 min contents of the cans are heated with simultaneous intermittent 2-3 min rotation of the cans from the bottom on the cover with a frequency 0,166 with-1with an interval of 2-3 min, followed by the media with the banks transferred to the soaking zone for 20-25 minutes at a temperature of heated air 105°C min static cans and forth in the chamber for cooling the flow of the atmospheric air temperature of 20-22°C and a speed of 7-8 m/s for 15 min and the banks are subjected to intermittent 2-3 min rotation with the bottom on the cover with a frequency 0,166 with-1and an interval 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 combination with exposure cans in a static condition reduces the duration of mechanical wiping of the fruit between them, what with osobiste to preserve their integrity and improvement of the structural-mechanical properties of the finished product, while the reduction in the duration of the process contributes to a more complete preservation of biologically active components contained in the feedstock.

In addition, 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 85°C for 3 min, allowing 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), heating of the compote is in flow air temperature of 130°C and a speed of 1.5 m/C for 22 min, followed by exposure in the chamber at 105°C for 20-25 min with subsequent cooling in a stream of atmospheric air temperature 20-22°C with a speed of 7-8 m/s for 15 min and in the process of heat treatment in a stream of heated air temperature of 130°C and cooling the Bank is subjected to intermittent 2-3 min rotation with the bottom on the cover with a frequency 0,166 with-1and an interval of 2-3 minutes

The proposed method is compared with the prototype provides significant savings in thermal energy and water in the process heat is terilization, improving the quality of the finished product by reducing the duration of heating and the duration of mechanical mixing of the product and ensure the uniformity of heat treatment.

Literature

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

Method for the production of juice from pears and quinces, characterized in that the fruits after preparation and packaging in cans for 3 minutes pour hot water temperature of 85°C, after which the water is replaced by syrup at a temperature of 98°C, then banks roll, set in the media, preventing the collapse of the caps in the heating process, carry out heating of the compote in a stream of heated air temperature of 130°C and a speed of 1.5 m/C for 22 min, followed by exposure in the chamber at 105°C for 20-25 min, with subsequent cooling in air stream temperatures of 20-22°C and a speed of 7-8 m/s for 15 min, while in the process of heat treatment in a stream of heated air temperature of 130°C and cooling banks are subjected to intermittent 2-3 min rotation with the bottom on the cover with a frequency 0,166 with-1and an interval of 2-3 minutes



 

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1 ex

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1 ex

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1 ex

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1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote sterilisation method. The method envisages putting jars with compote (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 3.5-4 m/sec during 19 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1, subsequent maintenance at heated air temperature equal to 95-100°C during 12-15 minutes while the jars are in a static state, subsequent cooling in 25-28°C air flow at a rate of 7-8 m/sec during 16 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

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