Canned fruit in syrup are foods made with healthy fruit or peeled, cored and seeds, whole, cut into halves or pieces and packed in a syrup solution.
RAW MATERIAL AND SUPPLIES:
Fruits:
healthy fruits should be used to ripening fruit maturity, size and color. Fruit should be premium.
Sugar
refined white sugar is used.
Citric acid:
useful so that the syrup has the acidity.
CMC:
and is used as a stabilizer to give body to the syrup.
Potassium sorbate
Added syrup prevents the growth of microorganisms mainly fungi and yeasts.
EQUIPMENT AND MATERIALS:
- industrial kitchen
- Table
preparation - chopping boards
- stainless steel pots and aluminum
- stainless steel knives
- buckets and trays
- Spoons
-
jug- Glass jars with lids,
INSTRUMENTS
- Balance
-
Thermometer - Refractometers
- Clock or timer
- pH meters
FLOW DESCRIPTION OPERATIONS:
RECEIPT OF RAW MATERIAL:
The fruit sampling and inspection prior disappointed, weighed and stored until processing.
SELECTION
is convenient to use high-quality fruit, size, color and uniform maturity. Maturity should preferably be ripening fruit. In this operation are discarded fruits with physical, chemical and biological damage.
WASH:
with water, serves to remove foreign particles stuck to the fruit. After washing fruits were disinfected with a solution of water with 5 drops of bleach per liter. BARE
:
Depending on the type of fruit, the peel can be manual or mechanical using peeler knives. The chemical also can be stripped using caustic soda. Example
chemical peeling with caustic soda:
Species Concentration Temperature Dive time
Peach 60 ° C 10% 1 minute
Guava 90 ° C 1% 1.5 minutes
Papaya 90 ° C 8% 7 minutes
Pera 90 ° C 1% 2 minutes
discouraged and seeding:
The fruit for this product must be properly conditioned for ease of packaging. Depending on the nature of the fruit species, seed is extracted and cut into halves, quarters or slices. If the fruit is small you can pack it with seeds.
WHITE HEAT:
in boiling water for 2 minutes. Serve to inactivate enzymes, softening and removing the oxygen from the fruit and ultimately reduces the microbial load.
PACKAGING:
conditioned fruit were placed in clean glass containers and sterilized. It is filled with syrup at a temperature of 85 ° C and allowed a 1 cm. At the top of the jars. Each package must contain 60% fruit and 40% of the syrup or syrup.
Syrup preparation:
Inputs:
Sugar 1.4 kg Water 2 Liters
3.1 grams citric acid (pH = 3.7)
CMC 3.4 grams = 0.1% compared to the sugar mixture over water.
Preparation:citric acid is mixed with sugar, then incorporated in a pot with water, preferably demineralized water. Heated to boiling for 10 minutes. Check the pH = 3.7 and degrees Brix = 41
PREHEAT:
bottles are placed in a pot to a height suitable for not enter the water inside containers. Place the lids not fully adjust them. Heat the pan until the water temperature reaches 85 ° C for 5 minutes. The aim is to expel the air inside the fruit and syrup.
SEAL:
Immediately after the above operation, the lids fit tightly closed jars.
STERILIZATION:
Continue heating the pot with its respective lid to boiling for 30 minutes.
To avoid breakage of containers due to the boiling water vapor can be used in a pot properly equipped for that purpose. You can also place each container in a calico bag for protection, during this operation. COOL
:
bottles are removed from the pan and cooled to the temperature of the environment.
LABELLING:
labels are placed to identify the product and provide quality control of each batch produced.
STORAGE:
located is held in shelves in cool and dry, until the fruit has absorbed the sugar and scope balance with the syrup. This is recognized when the fruit falls to the bottom of the container.
QUALITY CONTROL:
to detect defects that could compromise product quality checks are needed to both container and content. To analyze the content is necessary to take samples, taken at random, to a laboratory in physical, chemical and bacteriological analysis. Samples should be taken within thirty days of storage. Should discard the packaging groups with the following defects:
- Deformation outside of the lid: Caused by increased pressure inside the container due to decomposition of food, producing swelling of the lid and the presence of gas bubbles caused by microorganisms.
- Bulging Physical: The physical swelling during sterilization leads to the following conditions:
- Excessive air in the bottle at closing
- Filling excessive packaging.
- sterilization temperature and pressure too high
(More than 150 lbs / inch), which causes excessive thermal expansion of the content. .
Income water into the container causes an increase in the volume of content.
- Bulging Chemical: The chemical reactions between components inside the container causes the development of gas and cause corrosion of caps. The chemical swelling is favored by: The acidity of the content, use of caps unvarnished, high temperature storage, low expulsion of air during the preheating and the presence of sulfur or phosphate compounds. These reactions can cause the following changes:
- Discoloration of fruit
- taste.
- Clouding the syrup
- Loss of nutritional value.
- Drilling container lids.
- Bulging biological:
is caused by the gas produced by microorganisms. Can be caused by the following factors: low temperature sterilization defective within containers caused by poor distribution of heat and not enough time for sterilization. . Overfilling of the containers. . Lack of hygiene and contamination during processing. . Product contamination by cooling water ingress through an improper shutdown the lid of the container.
0 comments:
Post a Comment