Apple compote preservation method

FIELD: food industry.

SUBSTANCE: after packaging into jars, fruits are heated during 100 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars; duration of vapour delivery cycles and vapour maintenance is equal to 10 sec and 10 sec respectively; during the whole vapour delivery process, the external surface of the jars is blown over with air heated up to 130-140°C at a rate of 4-5 m/s; then jars are poured with 95-98°C syrup, sealed, put into the carrier ensuring mechanical air-tightness of the jars; one performs the jars heating by way of sequential staged showering with 90°C water during 8 minutes and with 110°C calcium chloride solution during 15 minutes with subsequent cooling by way of spraying with 90, 70, 50 and 35°C water during 6, 6, 6 and 5 minutes, respectively.

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

 

The present invention relates to the canning industry, and in particular to methods of canning of the Apple compote in banks SKO 1-82-500.

The sources that were searched in this way showed that the prototype of the proposed method is a method of production of compote [1], the essence of which is that banks that rolled is placed in a sterilization apparatus (autoclave) and subjected to heat treatment by mode

where 20 - duration of heating water in the autoclave to 100°C, min; 25 - duration of self-sterilization, min; 20 - duration of cooling, min. Common mode duration is 65 minutes.

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 the product in the Bank and high consumption of thermal energy.

The technical result of the invention is directed to a method of production of juice, reducing the duration of the process; the preservation of biologically active components of these raw materials; reducing the amount of boiled fruits and fruits with tresnuvshij skin; preventing heat of the battle cans, savings of thermal energy, and to reduce SEB�the cost and increase the competitiveness of finished products.

Said technical result is achieved due to the fact that the proposed method banks after laying the fruits are placed in the chamber and the fruits are subjected to annealing for 100 s by a cyclic flow in banks saturated vapor temperature of 105-110°C, the duration of cycles of steam and its exposure is 10 C and 10 C, respectively, throughout the process of steam the outer surface of the cans are blown by the air flow speeds of 4-5 m/s, heated to a temperature of 130-140°C, and then in banks pour the syrup at a temperature of 95-98°C, sealed, set in the media, ensuring mechanical air-tightness, and then carry out the heating of the cans successively with dushevnie hot water temperature of 90°C for 8 min and a solution of calcium chloride temperature of 110°C for 15 min with subsequent cooling irrigation water temperature of 90°C for 6 min, 70°C for 6 min, 50°C for 6 min and 35°C for 5 min.

An example implementation of the method.

Banks put the prepared fruit in accordance with the current technological instruction. Then Packed in cans fruit for 120 seconds is subjected to heating by means of cyclic, with an interval of 10 s, steam (10 with steam then 10 with the shutter speed), and so for 100, wherein the surface of the banks to prevent �termicheskogo battle during the entire process of injection steam is blown heated to 130-140°C air at a speed of 4-5 m/s. Then in banks pour the syrup at a temperature of 95-98°C, roll up, set in the carrier ensuring mechanical air-tightness, then carry out the heating of the cans successively with dushevnie hot water temperature of 90°C for 8 min and a solution of calcium chloride temperature of 110°C for 15 min with subsequent cooling irrigation water temperature of 90°C for 6 min, 70°C for 6 min, 50°C for 6 min and 35°C for 5 min.

The average initial temperature of the product in the Bank after sealing is 75°C, and according to the current technological instructions 48°C, which will help to reduce the temperature gradient between the most and least heated points of the product in the sterilization process, as heating of the product will start with the same for the center and the periphery temperature equal to 75, instead of 48°C.

The essential features of the proposed method are the preheating prepared and Packed in cans fruit for 100 s by a cyclic flow of saturated steam temperature of 105-110°C during the whole process steam outer surface of cans blown with air at a speed of 4-5 m/s, heated to a temperature of 130-140°C with subsequent filling of the syrup with a temperature of 95-98°C, sealing and two-stage heating ducheva�training water temperature of 90°C and a solution of calcium chloride temperature of 110°C for respectively 8 and 15 min with subsequent four-stage cooling irrigation water temperature of 90, 70, 50 and 35°C for respectively 6, 6, 6, and 5 min.

Mode provides industrial sterility of canned food, reduces the duration of thermal sterilization process, simplifies the process of heating, provides savings of thermal energy.

Literature

1. The 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 100 s by a cyclic flow of saturated steam temperature of 105-110°C in banks, the duration of cycles of steam and its exposure is 10 C and 10 C, respectively, throughout the process of steam the outer surface of the cans are blown with air heated to a temperature of 130-140°C and a speed of 4-5 m/s, after which banks pour the syrup with a temperature of 95-98°C, sealed, set in the media, ensuring tightness, then carry out the heating of the cans successively stepped dushevnie water temperature of 90°C for 8 min and a solution of calcium chloride temperature of 110°C for 15 min and then cooled irrigation water temperature of 90, 70, 50 and 35°C for respectively 6, 6, 6, and 5 min.



 

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