APPLE COMPOTE PRESERVATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention is related to preservation industry, in particular, to the sterilisation of apple compote in jar SKO 1-82-1000. The method envisages heating the compote in the said jars in a 130C air flow at a rate of 1.5-2 m/s during 32 minutes with subsequent maintenance during 5-10 minutes in bath with 97C water. Then the compote is sequentially cooled in baths with 70C water during 4 minutes, baths with 50C water during 5 minutes and baths with 30C water during 6 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s-1. ^ EFFECT: invention ensures more complete preservation of vitamin C as well as improves structural-and-mechanical characteristics and organoleptic indices of the ready product.