Method for sterilisation of pear compote with xylitol

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to the methods for sterilisation of dietary fruit preserves "Pear compote with xylitol" in jars SKO 1-82-1000. The method involves three-stage heating of preserves in 60, 80 and 100°C water during 5, 5 and 20-25 minutes, respectively, with subsequent three-stage cooling in water during 5, 5 and 7 minutes; heating and cooling at water temperature equal to 60 and 80°C are performed in the same baths. During the whole heat treatment process the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

EFFECT: method ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization of fruit diet of canned food "pear Compote with xylitol" in banks 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 canned food in the autoclave [1] mode

where 25 - duration of heating water to 100°C, min;

(35-45) - the duration of the period of self-sterilization at 100°C, min;

25 - duration of cooling, min;

100°C - temperature sterilization, °C;

118 - pressure autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in the banks;

- high consumption of thermal energy and water.

The technical result of the invention is directed to a method of production of canned food that contribute to: 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; the simplification of the implementation process of the method and construction of apparatus for its implementation, conserve heat�usage of energy and water, as well as reducing the cost and improving the competitiveness of finished products.

Said technical result is achieved due to the fact that banks after the seaming are installed in a special carrier that provides mechanical integrity of cans and subjected to preliminary heating in the first water bath temperature of 60°C, for 5 min with subsequent transfer to the second and third baths with water temperature respectively 80°C for 5 min and 100°C for 20-25 min with subsequent cooling in the second and first baths with water temperatures of 80 and 60°C for respectively 5 and 5 min and continued cooling in the fourth bath at a water temperature of 40°C for 7 min, and wherein each processing Bank is subjected to intermittent 2-3 minute rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min.

An example of a method

Cans cans after sealing is installed in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment) and placed in a hot water bath of 60°C for 5 min with simultaneous intermittent 2-3 minute rotation banks "bottom cover" frequency 0,166 with-1with an interval of 2-3 min. after 5 min media with banks is transferred to the water bath temperature of 80°C for 5 min, Yes�it in the water bath temperature 100°C for 20-25 min, in which the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min. after this time banks are cooled in the same baths: in the second at a water temperature of 80°C for 5 min in the first bath at a water temperature of 60°C for 5 min, which occurs simultaneously heat the next batch of cans, with further continued cooling in the fourth bath at a water temperature of 40°C for 7 min, in which the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover with frequency 0,166 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 the jar, which helps to preserve their integrity.

The essential features of the proposed method are: three-stage heating of preserves in water temperatures of 60, 80 and 100°C respectively for 5, 5 and 20-25 minutes with subsequent three-stage cooling for 5, 5 and 7 min and the processes of heating and cooling cans, except for the last stages of heating and cooling are carried out simultaneously in the same bath and throughout the process of heat treatment of banks subjected�Ute intermittent 2-3 minute rotation with the bottom on the cover with frequency 0,166 with -1with an interval of 2-3 min.

This mode provides substantial savings of thermal energy, water, reducing the length of the process and improving the quality of the finished product.

Literature

1. The collection of technological instructions for the production of canned food, t-2. M., 1977

Sterilization method compote of pear with xylitol, including the installation of cans in the media, providing mechanical integrity, and processing by heating and cooling, characterized in that the heating of some jars with compote is carried out in baths with water temperatures of 60, 80, 100°C for respectively 5, 5 and 20-25 min and cooling other in the same bath with water temperatures of 80 and 60°C for 5 and 5 minutes with continuation of cooling in another bath at water temperature of 40°C for 7 min, in each process of heat treatment of banks are subjected to intermittent 2-3 min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min.



 

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