| 摘要 |
FIELD: food industry.SUBSTANCE: invention is related to preservation industry. The sweet cherry compote sterilisation method involves four-stage heating of sweet cherry compote in 60, 80 and 100°C water during 7, 7 and 7 minutes, respectively, and in a 120°C calcium chloride solution during 8 minutes. Then four-stage cooling is performed in 100, 80, 60 and 40°C water during 7, 7, 7 and 8 minutes, respectively. Heating and cooling are performed at a water temperature equal to 60, 80 and 100°C in the same baths.EFFECT: invention ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement. |
