Pear and quince compote preservation method

FIELD: food industry.

SUBSTANCE: method is as follows: before pouring in syrup the jars with fruits packed into them are treated in the UHF field with a frequency equal to 2450 MHz during 1.5-2.0 minutes, poured with 97-98°C syrup, repeatedly treated with the UHF field during 2.0-2.5 minutes; the jar contents is heated to 98-100°C with subsequent sealing, maintained in an air flow heated to 100-105°C during 10 minutes in a position turned upside down and cooled with 20-25°C air at a rate of 8-9 m/sec during 12 minutes; the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.13 sec-1 with a 2-3 minutes' interval.

EFFECT: boiled and cracked fruits quantity reduction and improvement of structural-and-mechanic indices of the ready product.

 

The proposed method the invention relates to the canning industry, and in particular to methods of preserving compote of quince and pears in jars SKO 1-82-500.

The sources that were searched in this way showed that the prototype of the proposed method is a method of preservation [1], the essence of which is that banks put up with them in the fruit before pouring the syrup is treated with the microwave field with a frequency of 2450 MHz for 1.0-1.5 min, then pour the syrup, heated to a temperature of 95-97°C, then re-process the microwave field for 1.5 min and heated the jars up to 95-96°C, followed by sealing, then stand in the stream is heated to 100-105°C air for 12-15 min and cooled air temperature of 20-35°C and a speed of 5-6 m/C for 10-15 min while rotating the container with a frequency of 0.12-0,133 with-1.

The disadvantages of this method are:

- the possibility of microbial spoilage of the finished product due to insufficient heat treatment of the cover;

- deterioration of the organoleptic and structural-mechanical characteristics of the finished product during rotation of the jars during cooling.

The technical result of the invention aims to provide a method of manufacturing compote contribute to: improving the quality of finished products, reduce the number �otvarennyh fruits and fruit with cracked skin and to improve the structural-mechanical properties of finished products.

Said technical result is achieved due to the fact that the proposed method banks put up with them in the fruit before pouring the syrup for 1.5-2 min, placed in a microwave chamber, then pour the syrup temperature 98°C, re-placed in the microwave chamber at 2.0-2.5 minutes and heat the jars up to 98-100°C with subsequent sealing, exposure in a stream of heated air temperature of 100-105°C for 10 min in an inverted position and rotational cooling of atmospheric air temperature of 20-25°C and a speed of 8-9 m/C for 12 min, while the Bank during the cooling process, is subjected to intermittent 2-3 min rotation with the bottom on the cover frequency of 0.13 with-1with an interval of 2-3 min.

An example implementation of the method.

In the banks are Packed up prepared fruit (quince, pear) and 1.5-2 min, placed in a microwave chamber where the magnetron is excited by the electromagnetic field frequency 2400+50 MHz. After microwave processing in banks pour the sugar syrup temperature 98°C. Further, banks are again placed in a microwave chamber in the range of 2.0 to 2.5 min and heated the jars to 100°C. In the future, banks roll, stand in the stream of heated air temperature of 100-105°C for 10 minutes upside down (lid down) with subsequent rotational cooling in a stream of atmospheric air temperature of 20-25°C and a speed of 8-9 m/sin those�Linux 12 min, while the Bank is subjected to intermittent 2-3 min rotation with the bottom on the cover frequency of 0.13 with-1with an interval of 2-3 min.

The use of intermittent rotation of the cans in the process of thermal treatment contributes to the intensification of the process of internal heat transfer in the Bank and significantly reduces the mechanical process of rubbing the fruit in a Bank that helps preserve the integrity of, and reducing the length of the process contributes to more complete preservation of biologically active components contained in the feedstock.

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

Extract cans in the flow of heated air in an inverted position ensures sterilization of the cover and thereby prevent possible microbiological spoilage of the finished product.

The essential features of the proposed method are: preheating the fruit, put up in jars for 1.5-2 minutes in the microwave chamber, pouring the syrup temperature 97-98°C; re-heating cans of product after pouring the syrup in the microwave for up to 2.0-2.5 minutes to 98-100°C with subsequent sealing, exposure for 10 min in a stream of heated�of air temperature 100-105°C in an inverted state, with the subsequent cooling in a stream of atmospheric air temperature of 20-25°C and a speed of 8-9 m/C for 12 min, and wherein in the cooling process, banks are subjected to intermittent 2-3 min rotation with the bottom on the cover frequency of 0.13 with-1with an interval of 2-3 min.

This mode provides industrial sterility of canned food, significant savings of thermal energy and water, as well as improving the quality of the finished product and increase competitiveness.

Literature

1. RF patent №2340257. Method of preserving compote of quince and pears in jars SKO 1-82-500, bull. No. 34, 10.12.2008

Method of preserving compote of quince and pear, characterized by the fact that banks put up with them in the fruit before pouring the syrup is treated with the microwave field with a frequency of 2450 MHz for 1.5-2.0 minutes, then pour the syrup, heated to a temperature 97-98°C, then re-process the microwave field within the 2.0-2.5 minutes and heat the jars up to 98-100°C with subsequent sealing, stand in the stream of heated air temperature of 100-105°C for 10 min in an inverted position, and the cooled air temperature of 20-25°C and a speed of 8-9 m/C for 12 min, while the Bank during the cooling process, is subjected to intermittent 2-3 minute rotation with the bottom on the cover frequency of 0.13 with-1with an interval of 2-3 min.



 

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