APPLE COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: invention relates to preservation industry and may be used for compote sterilisation. Proposed apple compote sterilisation method is as follows: jars filled with the compote are put into the carrier ensuring air-tightness; the compote is heated up to a temperature equal to 95-96°C in an 120-122°C air flow at a rate of 1.5-2 m/s during 40 minutes. One performs maintenance during 5-10 minutes in a bath with 96°C water with subsequent sequential cooling in baths with 70°C water during 4 minutes, in baths with 50°C water during 5 minutes and in baths with 30°C water during 6 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s.EFFECT: method ensures significant saving of thermal energy and water, the heat treatment process duration reduction and the ready product quality enhancement as well as preservation of biologically active natural components contained in the raw material used, improvement of organoleptic and structural-and-mechanical indices of the ready product and ensuring more complete preservation of vitamin C.