RU2541625C2 - Gooseberry compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method characteristically involves preliminary fruits heating in jars with a hot 85°C water, the water replacement with a 95°C syrup and subsequent jars sealing using self-exhausting caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

1 ex

Description

The proposed method for the invention relates to the canning industry, and it can be used in the production of stewed gooseberries in cans 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing compote in an autoclave [1] according to the mode

$$\frac{25-\mathrm{twenty}-25}{{\mathrm{one\; hundred}}^0\mathrm{FROM}}\cdot 118\mathrm{to}P\mathrm{but}$$

where 25 is the duration of the period of heating water to 100 ° C, min;

20 - the length of the period of its own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption;

- the complexity of the technological equipment for thermal sterilization, due to the fact that it works under excess pressure:

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

The technical result of the proposed method is aimed at creating a method for the production of compote, providing increased productivity of sterilization equipment, reducing the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality and competitiveness of finished products.

, обеспечивающему равенство конечной температуры охлаждения воды в автоклаве ее начальной температуре, требуемой при загрузке очередной партии консервов, с продолжением охлаждения в другой емкости по режиму $$\frac{10}{55-40}$$

:The specified technical result is achieved due to the fact that the fruits packaged in jars for 2-3 minutes are poured with hot water at a temperature of 85 ° C, then water is replaced with syrup at a temperature of 95 ° C, the jars are rolled up with self-extinguishing lids [2] and sterilized in open devices without backpressure on the mode $$\frac{12-\mathrm{twenty}-12}{75-\mathrm{one\; hundred}-75}$$

ensuring the equality of the final temperature of water cooling in the autoclave to its initial temperature required when loading another batch of canned food, with continued cooling in another tank according to the regime $$\frac{10}{55-40}$$

:

where 12 is the duration of the period of heating water from 75 to 100 ° C, min;

20 - the length of the period of its own sterilization at 100 ° C, min;

12 - the duration of the period of cooling water in an autoclave from 100 to 75 ° C, min;

75 - the initial temperature of the water in the autoclave before loading the next batch of canned food;

100 ° C - sterilization temperature, ° C;

75 - the final temperature of the water in the autoclave at the end of the cooling process;

10 - the duration of the cooling period of canned food in another container at a water temperature of 55 to 40 ° C, min.

An example of the method

Before canning with syrup, pour hot water at a temperature of 85 ° C into the cans with laid fruits for 2-3 minutes, then replace this water with syrup at a temperature of 95 ° C, roll the cans with self-extinguishing lids, place in an autoclave with hot water at a temperature of 75 ° C and subjected to heating for 12 min, increasing the temperature of the water in the autoclave to 100 ° C. Then, for 20 minutes, the cans are sterilized at a water temperature of 100 ° C, followed by cooling of the water in an autoclave for 12 minutes to 75 ° C (the initial temperature of the water when loading another batch of canned food for sterilization) and cooling continues in another container at a water temperature of 55 up to 40 ° C in 10 min.

Pouring the syrup at a temperature of 95 ° C allows you to significantly save thermal energy due to the fact that the syrup is boiled at a temperature of 100 ° C and when canned according to the proposed method, the syrup is cooled to 95 ° C before pouring into cans, and not to 80 ° C, as provided in the technology manual.

The use of self-ejectable lids ensures the removal of air from the cans during their heating, which, firstly, provides the possibility of carrying out the sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from the cans contributes to a more complete preservation of biologically active substances contained in the product, t .to. the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions.

Cooling canned food in an autoclave to the initial water temperature required when loading another batch of canned food (75 ° C) provides the possibility of reducing the duration of the canned food production cycle and thereby increasing the performance of sterilization equipment, since time is excluded from the technological cycle (8-10 min) required for heating water from 35-40 ° C (final canned cooling temperature according to the existing method) to 75 ° C (initial temperature of the autoclave water before loading the next steam ii canned). And, in addition, the method saves heat energy (eliminates heat consumption for heating water from 35-40 ° C to 75 ° C and cooling water (excludes water consumption for cooling water in an autoclave from 75 ° C to 55 ° C.

Significant distinguishing features of the proposed method are: preheating fruits in jars before pouring syrup with hot water at a temperature of 85 ° C, which allows pouring syrup into a jar at a temperature of 95 ° C (according to the current technological instructions, the temperature of the syrup when pouring 80 ° C) [1]; the cans are sealed with self-extinguishing lids and the heat treatment is carried out without creating back pressure in the apparatus; the canned food in the autoclave is cooled to a water temperature equal to the initial water temperature when loading another batch of canned food for sterilization.

This mode provides a reduction in the duration of the technological cycle, an increase in the productivity of sterilization equipment, energy savings due to the unnecessary creation of back pressure in the apparatus, no complicated technological equipment is required for the thermal sterilization of canned food, saving thermal energy and improving the quality of finished products 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, t.2, M .: Food industry. 1977.

2. Flaumenbaum B.L., Ibragimova L.R., Bloch G.A. Self-extinguishing glass packaging with type 1 closure with “breathable” lids. - Canning and vegetable drying industry, 1983, No. 1, p.29-32.

Claims (1)

A method for the production of gooseberry compote, characterized in that after filling the cans, the fruits are filled with hot water at a temperature of 85 ° C for 2-3 minutes, followed by replacing the water with syrup at a temperature of 95 ° C, then the cans are wrapped with self-exhausting lids and subjected to heat treatment without creating back pressure in open devices by mode: $$\frac{12-\mathrm{twenty}-12}{75-\mathrm{one\; hundred}-75}$$

providing for the cooling of water in an autoclave to a temperature equal to the initial temperature of the water when loading another batch of canned food, and continued cooling in another container according to $$\frac{10}{55-40}$$

.