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Sterilization of fruits and berries at home ...
Sterilization in the canning industry is the heat treatment of a hermetically sealed product in which all microorganisms that cause spoilage die. But, as a rule, at home, the closure process should be preceded by a sterilization process, since the lids of hermetically sealed cans will be torn off during sterilization as a result of high air vapor pressure. Lids torn from cans cannot be reused for spinning.
At home, the fruits are usually sterilized in boiling water, since the bacteria found on them die at 80 - 100 s. Fruits such as apricot, cherry, gooseberry contain a significant amount (from 1.5 to 2%) of acids, and they can be sterilized at 80-90 s. However, sterilization should not be excessively long, since vegetables and fruits can boil before your eyes and lose both their attractive appearance and, soon, their pleasant taste.
Glass jars do not withstand sudden temperature fluctuations, so they should be heated and cooled gradually. A wooden grate or coating must be placed on the bottom of the pot or other sterilizing utensils so that the jars do not burst. The hot product is poured into heated jars, not reaching the top edge of 1.5-2 cm in order to avoid overflowing during sterilization. During sterilization, the jars are covered with boiled lids, but not screwed on, so that air and vapors can escape from the jars.
After sterilization and capping, canned food is cooled in air, avoiding drafts. When air-cooled, hot cans and cylinders should not be placed on a metal surface or cement floor. Let's break the sterilization process into a series of successive operations: a) pour cold water into the dishes and heat it to 45-50 ° C, after which we lower the filled jars into the water, covered with already boiled lids. the water level should be 25-30 mm below the edge of the cans; b) The water must be heated to a boil for 20-25 minutes; c) for fruits (apricot, cherry), we consider the beginning of sterilization the moment when the water heats up to 85 ° C, for vegetables - the beginning of boiling; d) after the end of the sterilization time, the sterilizer is removed from the stove; e) jars are taken out of the sterilizer one by one and clogged; e) corked jars are placed neck down on the lid; g) before a new batch, part of the water from the sterilizer is replaced cold water to lower the temperature to 45-50 C.
Compotes and marinades from cherries and plums, cucumbers and tomatoes can be sterilized without boiling. However, this requires particularly careful preparation when washing and scalding jars and lids. Well-washed fruits and vegetables are placed in jars, poured with boiling water, covered with a lid, and after 10 minutes the water is drained and, without allowing the fruits to cool, they are poured with boiling water again and left for 5 minutes. Once again, the water is drained and poured with boiling syrup or marinade and immediately corked.
Closing with tin lids. The vast majority of housewives use tin lids and seamers. This the best way hermetic seaming of cans and cylinders.
In this chapter, we will consider only those instructions that were not discussed in the previous part of this book.
Fruit intended for canning must be healthy, undamaged by pests, correspond to technological maturity, which is different for different fruits and purposes of processing. For compotes, fruits must have the appropriate color and taste, dense pulp that does not boil soft. For the production of fruit juices and condensed products, fruits with visible defects and deformations, ripe or overripe, can also be used. The degree of maturity is assessed, on the one hand, subjectively by the organic properties of fruits (taste, smell, color, texture), on the other hand, objectively - by laboratory tests. As the basic and simplest analysis, it is required to carry out a direct measurement with a refractometer of the amount of dry matter in the juice of the fruit (% Rf), which gives the content of dissolved substances in water, mainly sugar, and determines the titers of some acids in terms of citric acid. In normal home canning practice, recipes usually give the amount of sugar and acid in the compote. Fruit is usually processed fresh, as soon as possible after harvest. If they need to be stored for some time, then they should be removed in a dry, preferably cool and shady place, preferably in a refrigerator.
From a technological point of view, if the fruits are sufficiently acidic, as well as when they are preserved by pasteurization, i.e. heated to 100 g C, they do not require acidification.
Vegetables intended for canning should be healthy, as fresh as possible, mostly well ripened. Only peas, beans and cucumbers are harvested immature, at optimal technological maturity.
From a technological point of view, vegetables are usually not acidic, and when canned, they must be cooked in acidified filling and then heated to a temperature of 100 ° C. Non-acidified vegetables, i.e. in salty filling, it is necessary to preserve by sterilization, i.e. heating over 100 g C, which is difficult to carry out at home.
Raw materials before harvesting should not be watered or treated with protective chemicals, fertilizing or fertilizers should not be applied. This prevents infection by pathogenic microbes and harmful substances. Recently, there has been a concern about high lead content in fruits harvested from trees in close proximity to highways with heavy vehicular traffic. Recent studies have shown that the lead content drops rapidly after a few meters from the road.
The first phase of processing fruits and vegetables is washing, which removes dust, clay, sand and other impurities from fruits. This greatly reduces the number of microorganisms. When washing, it is necessary to finally remove, first of all, dried tissues in which spores of microorganisms could remain and, after sterilization, further contribute to the spoilage of finished canned food. If a small degree of contamination of the fruit, then they can be slightly wet and rinsed or washed in the shower with clean drinking water. The washing of raw materials is completed by sorting by quality, mainly by size.
Sorting can be combined with stemming or further operations such as pitting, cleaning and cutting. Peeling off the stalks is carried out manually, only gooseberries intended for processing into compotes, if they are hard enough, can be cleaned with a carborundum cleaner, which is included in some types of food processors. At the same time, if it is beneficial, you can remove the leathery shell so that the fruits in the syrup do not wrinkle. The cleaning of the fruit is carried out mainly by hand, and this operation can be associated with the removal of the kernel, the removal of stones or the cutting of the fruit. For cleaning, you can profitably use profile knives, mainly manual peeling machines (for pears, apples). Cleaning devices greatly deform the fruit. The device must have a sharp and properly adjusted cleaning blade so that there is not too much waste. And then the fruits should be manually cleaned. Some varieties of peach can be well peeled by a brief immersion in boiling water, the peel from the fruit is rejected by the steam that forms under it, and after being removed from the water, it is easily removed by hand. Under the hot skin, the fruit remains almost cold. Chemical cleaning is usually used for vegetables and some fruits. Cleaning takes place in a hot solution (50-100 g C) of sodium or potassium alkali at a concentration of 1-20% for 1-20 minutes. As a result of cleaning, the peel is broken and released, which is immediately removed with a strong jet of cold water. The excess alkali is neutralized with a solution of citric acid. Hot lye is highly caustic and practically cannot be used without sufficient professional training. For mechanical processing of vegetables, use potato scrapers, which are equipped with some types of food processors.
Peeled, pitted or cut fruits are quickly filled with prepared jars and poured with syrup. If necessary, the pace of operations can be accelerated, especially for light-colored fruits, to prevent rotting, especially the oxidation of vitamin C in the air. To prevent this, the fruits are immersed in the following solutions: 0.2 - 0.5% citric acid solution, 2% sodium chloride solution, sugar solutions of various concentrations up to 30%, possibly acidified with citric acid up to 0.5%. If there is none of the solutions, it is enough to soak in cold water.
Some fruits and, above all, vegetables must be cooked before further use - blanched. Short-term cooking or scalding (blanching) achieves, on the one hand, partial removal of air from the raw materials, and, on the other hand, the activity of the enzymes present is suppressed, and thus undesirable biochemical reactions leading to a decrease in the quality of products are suppressed. The suppression of enzyme activity is important for those products that can be preserved with heat. Blanching preserves the consistency and volume of the fruit, which is used for peppers and root vegetables, eliminates the smell of some root vegetables and leads to the suppression of microbial activity. The disadvantage of blanching is the loss of water-soluble nutrients. Losses can be reduced by blanching in steam and immediately placing hot raw materials in a jar. By using hot filling, on the contrary, the pasteurization time can be significantly reduced.
Rubbing is carried out both cold (for example, raspberries, blueberries, strawberries, currants) and warm, pre-boiled fruits and vegetables. On sale there are a number of wiping devices, both manual and attachments to home harvesters. It is also worth paying attention to the purity of these rubbings, which are often contaminated with microbes from processed raw materials. Rubbing, due to the inevitable interaction of raw materials with air, leads to inevitable oxidation, which requires accelerated work, and, if necessary, stabilization with the addition of sugar or acid.
Cooking must be carried out quickly at the highest temperatures so that the quality of raw materials does not decrease. The most sensitive varieties must be cooled after boiling. It is most advantageous to cook with steam, which leads to a dilution of the substance with water by 10%. On the market were sold aluminum brewing kits from the GDR with a device for draining the liberated juice.
Fruit purees are thickened at home in an open container at normal pressure at a temperature close to boiling. Higher heating is not beneficial because it leads to a change in organoleptic properties. In industrial conditions, this occurs at low temperatures and under reduced pressure - in autoclaves. When thickening the puree, it is necessary to constantly stir so that it does not burn. The added substances, such as sugar and gelling agents, are mixed in while thickening the puree sufficiently so that they are not destroyed in vain by long heating. After a short boil, the puree is filled with clean jars. Glass jars must first be heated so that they do not crack due to the high temperature difference. For practice, it is worth remembering that the human hand endures heat up to 60 - 70 g C. Glass jars of various types should not crack at a temperature difference of 30 - 50 g C (jars must withstand sterilization). Glass jars, when filled with hot puree, should be so warm that they can be held in the hand.
Pressing is obtained, first of all, fruit juices. Pressed or whole fruit, or most often pre-crushed. Grinding can be done at home on a manual grater, or on a food processor. For crushing grapes, a simple crush is enough. Pressing is carried out on pressing hand mills or on attachments to a food processor or on small home presses. The yield of juice during pressing reaches about 70%. In some cases, it is advantageous to increase the yield in other ways. Raw materials are aged for 2-12 hours, raw materials are fermented for 1-6 days, or raw materials are pectolyzed. The simplest is loosening and moderate moistening of the pressed raw material and a new pressing. The yield in some cases exceeds 10%. This method is mainly used in the production of fruit wines. Further work with the squeezed juice, until it has fermented, must be very fast due to the high activity of microbiological and biochemical processes.
Filling for compote and vegetables is prepared according to existing recipes. by the most in a simple way is the dissolution of all components in clean drinking water in cold or warm. Before filling the container, the filling should be mixed. It is also necessary to remember that at most about 60% of sugar dissolves in cold water, in hot water 90 gr With about 80% sugar. When cooled, the excess sugar crystallizes again. Therefore, with a small amount of products, the filling should be prepared separately, poured into jars filled with products, sprinkled with the necessary amount of weighed sugar and other additives, and topped up with water. Putting sugar on the bottom of empty jars before filling with fruit is less suitable, because it can cause it to caking during a quick pasteurization.
Preservation of sour products or in sour filling by heat pasteurization is sometimes recommended for certain simple types of products and is carried out according to the generally accepted rules for inactivation of microbes by sterilization given in the first chapter. Closed filled cans can be installed in both cold and warm water. The temperature difference between the jars and water should not exceed 30 - 50 degrees C. Placing the jars in warm water reduces the total sterilization time. Properly done closure creates a valve which in Omnia cans allows air to flow out of the cans, but prevents air and water from entering from outside to inside. If suction occurs, there will be no vacuum in the jar after pasteurization and the lid on the jar will not hold. The reason for this may be a defective can, lid or seal. Then you can - it's profitable - load well closed banks completely under water and thus it is possible to boil two layers of cans one above the other. If the pan in which pasteurization is carried out is heated directly through the bottom, then it is necessary to place an iron or wooden grate, a layer of cloth or paper (crumpled newspapers) under the layer of cans. After heating and cooling, the jars can be cool down as follows: completely immersed jars in hot water, first sprinkle cold water on top, after the water has completely cooled in a saucepan, they can be cooled intensively with running water. Alternatively, you can take the hot jars out of the water and let them cool down. Cooling directly in the pan is too slow, which reduces nutritional value and organoleptic properties of products (loss of vitamins, excessively soft consistency).
Pasteurization can also be carried out with dry heat, such as heating in an oven. In this case, it is necessary to place non-combustible material (for example, asbestos) under the cans.
Twist-off cans and cans cannot release excess air after closing, therefore they must be filled as much as possible - especially glass ones - with warm or hot product.
GOST 32742-2014
INTERSTATE STANDARD
Semi-finished products
FRUIT AND VEGETABLE PURE ASEPTIC CANNED
Specifications
semi-finished products. Aseptically canned fruit and vegetable puree. Specifications
MKS 67.080.10
67.080.20
Introduction date 2016-01-01
Foreword
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, renewal and cancellation
About the standard
1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of the Canning and Vegetable-Drying Industry of the Russian Academy of Agricultural Sciences (GNU VNIIKOP of the Russian Agricultural Academy)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of June 25, 2014 N 45-2014)
Voted for adoption:
Short name of the country according to MK (ISO 3166) 004-97 | Abbreviated name of the national standards body |
|
Ministry of Economy of the Republic of Armenia |
||
Kyrgyzstan | Kyrgyzstandart |
|
Rosstandart |
4 By order of the Federal Agency for Technical Regulation and Metrology dated July 9, 2014 N 775-st, the interstate standard GOST 32742-2014 was put into effect as the national standard of the Russian Federation from January 01, 2016.
5 INTRODUCED FOR THE FIRST TIME
Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet
1 area of use
1 area of use
This standard applies to fruit and vegetable purees made from fresh or kept fresh or quick-frozen whole or peeled fruits or vegetables by grinding and/or mashing their edible parts, without subsequent separation of the juice or pulp, sterilized and packaged by aseptic preservation (hereinafter referred to as puree).
Aseptically preserved purees are semi-finished products and are intended for use in the production of juice products, food products for baby food, as well as in various branches of the food industry.
2 Normative references
This standard uses normative references to the following interstate standards:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST ISO 750-2013 Fruit and vegetable processing products. Determination of titratable acidity
GOST ISO 762-2013 Fruit and vegetable processing products. Determination of the content of mineral impurities
GOST 1721-85 Fresh table carrots harvested and supplied. Specifications
GOST 1722-85 Fresh table beet harvested and supplied. Specifications
GOST 1726-85 Fresh cucumbers. Specifications
GOST ISO 2173-2013 Fruit and vegetable processing products. Refractometric method for the determination of soluble solids
GOST ISO 2448-2013 Fruit and vegetable processing products. Determination of ethanol content
GOST 4428-82 Tangerines. Specifications
GOST 4429-82 Lemons. Specifications
GOST 6828-89 Fresh strawberries. Requirements for procurement, supply and sale
GOST 6829-89 Fresh blackcurrant. Requirements for procurement, supply and sale
GOST 6830-89 Fresh gooseberries. Requirements for procurement, supply and sale
GOST 7968-89 Fresh cauliflower. Requirements for procurement, supply and sale
GOST 7975-2013 Food fresh pumpkin. Specifications
GOST 8756.1-79 Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of constituents
GOST 8756.18-70 Canned food products. Methods of determination appearance, tightness of the container and the state of the inner surface of the metal container
GOST 13908-68 Fresh sweet pepper. Specifications
GOST 14192-96 Marking of goods
GOST 16270-70 Fresh apples early dates maturation. Specifications
GOST 16524-70 Fresh dogwood
GOST 19215-73 Fresh cranberries. Requirements for procurement, supply and sale
GOST 20450-75 Fresh lingonberries. Requirements for procurement, supply and sale
GOST 21405-75 Fresh small-fruited cherry plum. Specifications
GOST 21450-75 Black currant fruits
GOST 21713-76 Fresh pears of late ripening. Specifications
GOST 21714-76 Fresh early ripening pears. Specifications
GOST 21715-2013 Fresh quince. Specifications
GOST 21832-76 Fresh apricots. Specifications
GOST 21833-76 Fresh peaches. Specifications
GOST 21920-76 Large fresh plum and cherry plum. Specifications
GOST 21921-76 Fresh cherry. Specifications
GOST 21922-76 Fresh cherries. Specifications
GOST 26313-84 Processed products of fruits and vegetables. Acceptance rules, sampling methods
GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26671-85 Processed fruits and vegetables, canned meat and meat and vegetables. Sample preparation for laboratory analysis
GOST 26927-86 Food raw materials and products. Methods for the determination of mercury
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26932-86 Food raw materials and products. Lead determination methods
GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
GOST 26935-86 Canned food products. Tin determination method
GOST 27572-87 Fresh apples for industrial processing. Specifications
GOST 28038-2013 Fruit and vegetable processing products. Methods for the determination of mycotoxin patulin
GOST 29270-95 Fruit and vegetable processing products. Methods for the determination of nitrates
GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides
GOST 30425-97 Canned food. Method for determining industrial sterility
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides
GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic
GOST 31904-2012 Food products. Sampling methods for microbiological testing
GOST 32161-2013 Food products. Method for determining the content of cesium Cs-137
GOST 32163-2013 Food products. Method for determining the content of strontium Sr-90
GOST 32164-2013 Food products. Sampling method for the determination of strontium Sr-90 and cesium Cs-137
GOST 32249-2013 Juice products. Determination of ethyl alcohol by enzymatic method
Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.
3 Terms and definitions
In this standard, the terms according to are used, as well as the following term with the appropriate definition:
3.1 fruit (vegetable) puree, aseptically preserved: Puree-like fruit (vegetable) food product subjected to heat treatment and cooling in the flow, packaged in a package that has undergone sterilization, sealed under sterile conditions, providing long-term storage fruit (vegetable) puree under specified conditions.
4 Classification
Puree is made of the following types:
- fruit puree;
- vegetable puree;
- concentrated fruit puree;
- concentrated vegetable puree.
5 Technical requirements
5.1 Purees are made in accordance with the requirements of this standard according to technological instructions and recipes in compliance with the requirements, or regulatory legal acts in force in the territory of the state that adopted the standard.
5.2 Characteristics
5.2.1 In terms of organoleptic characteristics, purees must meet the requirements specified in Table 1.
Table 1
Name of indicator | Characteristic |
Appearance | Homogeneous puree-like fluid mass without particles, fibers, skins, seeds, stalks and leaves. Allowed: The presence of single seeds in the puree of blueberries, raspberries, blackberries, wild strawberries (strawberries), lingonberries, blueberries, cranberries, red and black currants, mountain ash and chokeberry, gooseberries; Presence of hard gum particles in quince and pear puree |
Taste and smell | Well expressed, characteristic of fruits (vegetables) that have passed heat treatment from which the puree is made. Foreign taste and smell are not allowed |
Consistency | Puree-like, fluid mass. Allowed: Minor flaking of the liquid; For a concentrated puree, a thicker but fluid mass |
Uniform throughout the mass, characteristic of the color of used ripe fruits or vegetables that have undergone heat treatment |
5.2.2 Requirements for the physical and chemical parameters of puree are given in table 2.
table 2
Name of indicator | Indicator value |
Mass fraction of ethyl alcohol in puree, %, no more | |
Mass fraction of mineral impurities, %, not more than: | |
In strawberry (strawberry), raspberry and vegetable puree | |
Rest puree | Not allowed |
Foreign matter | Not allowed |
Puree name | Mass fraction, %, not less than: |
|
soluble solids | titratable acids |
|
Fruit purees: |
||
apricot | ||
quince | ||
cherry plum | ||
lingonberry | ||
cherry | ||
blueberry | ||
pear (from cultivars) | ||
blackberry | ||
from honeysuckle | ||
strawberry (strawberry) | ||
strawberry | ||
viburnum | ||
dogwood | ||
cranberry | ||
redcurrant | ||
gooseberry | ||
from kiwi | ||
lemon | ||
raspberry | ||
tangerine | ||
cloudberry | ||
sea buckthorn | ||
peach | ||
mountain ash | ||
plum | ||
thorny | ||
tkemal | ||
cherry | ||
bird cherry | ||
blueberry | ||
chokeberry | ||
prunes | ||
blackcurrant | ||
persimmon | ||
apple (from cultivars) | ||
Vegetable purees: |
||
squash | ||
carrot | ||
tomato | ||
pumpkin | ||
cucumber | ||
from broccoli | ||
from cauliflower | ||
from sweet pepper | ||
from beets | ||
Notes where is the mass fraction of soluble solids in the original puree. |
||
5.2.5 Microbiological indicators of puree must meet the requirements of industrial sterility (for canned food of group D - fruit puree, for canned food of group A - vegetable puree, for canned food of group B - tomato puree) and meet the requirements or regulatory legal acts in force on the territory of the state that adopted standard.
5.3 Requirements for raw materials
5.3.1 The following raw materials are used for the production of puree:
- fresh small-fruited cherry plum according to GOST 21405;
- cherry plum and fresh large-fruited plum according to GOST 21920;
- fresh quince according to GOST 21715;
- fresh apricots according to GOST 21832;
- fresh cranberries according to GOST 20450;
- fresh cherries according to GOST 21921;
- fresh pears of early ripening according to GOST 21714;
- fresh pears of late ripening according to GOST 21713;
- fresh blackberries;
- fresh blueberries;
- fresh honeysuckle;
- fresh viburnum;
- fresh dogwood according to GOST 16524;
- fresh kiwi;
- fresh turn;
- fresh strawberries (strawberries) according to GOST 6828;
- fresh cranberries according to GOST 19215;
- fresh gooseberries according to GOST 6830;
- fresh lemons according to GOST 4429;
- fresh raspberries;
- tangerines according to GOST 4428;
- fresh cloudberries;
- fresh sea buckthorn;
- fresh peaches according to GOST 21833;
- fresh rowanberry;
- fresh chokeberry (chokeberry);
- fresh red currant;
- fresh black currant according to GOST 21450, GOST 6829;
- fresh cherries according to GOST 21922;
- fresh blueberries;
- fresh bird cherry;
- fresh persimmon;
- fresh apples according to GOST 27572;
- fresh apples of early ripening according to GOST 16270;
- fresh apples of late ripening;
- fresh zucchini;
- fresh cauliflower GOST 7968;
- fresh broccoli;
- table carrots according to GOST 1721;
- fresh cucumbers according to GOST 1726;
- fresh sweet pepper according to GOST 13908;
- fresh table beet according to GOST 1722;
- fresh tomatoes;
- fresh food pumpkin according to GOST 7975;
- frozen vegetables;
- quick-frozen fruits.
The raw materials used for the manufacture of puree, in terms of safety indicators, must comply with the requirements, or regulatory legal acts in force in the territory of the state that adopted the standard.
It is not allowed in the production of puree to use flavors, aromatic extracts and essences obtained from fruits or vegetables of the same name or other fruits or vegetables, dyes, coloring extracts, products of aqueous extraction of crushed raw materials, pulp, peel and other individual parts of fruits or vegetables, in including those obtained with the use of additional enzymatic processing for the purpose of thinning, concentrated juices, sweeteners, chemical preservatives (including sorbic and benzoic acids) and other food additives and processing aids.
5.4 Packaging
5.4.1 Puree is packaged in transport packaging.
5.4.2 Transport packaging and closures must be designed for use in the food industry and comply with the requirements or regulations in force in the territory of the state that adopted the standard.
Transport packaging and closures must ensure the safety of products and their compliance with the requirements of this standard throughout the entire shelf life, subject to the conditions of transportation and storage.
Recommended types of packaging for filling and packaging of puree are given in Appendix A.
5.4.3 The limit of permissible negative deviations of the net weight of the transport package from the nominal one must comply with GOST 8.579.
5.4.4 It is allowed to use other materials and types of packaging, subject to compliance with the regulatory legal acts in force in the territory of the state that adopted the standard for materials used in contact with puree, and ensuring that the integrity, quality and safety of products are maintained during transportation and storage.
5.5 Marking
5.5.1 Marking of transport packaging - in accordance with the requirements or regulatory legal acts in force in the territory of the state that adopted the standard, and GOST 14192 with the following addition:
On the package (label) indicate manipulation signs: "Temperature limit".
Name recording examples:
1 Semi-finished product. Apple puree, aseptically preserved.
2 Semi-finished product. Plum puree, concentrated, aseptically preserved.
6 Acceptance rules
6.1 Acceptance rules - in accordance with GOST 26313 and this standard.
Puree is taken in batches. A batch is considered a certain amount of puree of the same name, equally packaged, manufactured by one manufacturer according to one document in a certain period of time, accompanied by shipping documentation that ensures product traceability.
6.2 The quality of puree in terms of organoleptic and physico-chemical parameters, the net weight of the transport packaging unit, the quality of packaging and labeling are checked in each batch (except for mineral impurities).
6.3 The frequency of checking toxic elements, patulin mycotoxin, pesticides, nitrates, radionuclides, mineral impurities is set by the manufacturer in the production control program.
6.4 Control of safety indicators of puree is carried out in accordance with the requirements or regulatory legal acts in force in the territory of the state that adopted the standard.
6.5 Microbiological quality control of puree is carried out in accordance with the requirements in force in the territory of the state that adopted the standard.
GOST 32164 GOST ISO 2173 or regulatory documents in force in the territory of the state that adopted the standard; or regulatory documents in force on the territory of the state that adopted the standard; 7.9 Determination of radionuclides - according to GOST 32161, GOST 32163.
7.10 Determination of industrial sterility - according to GOST 30425.
8 Transport and storage
8.1 Transportation and storage - according to the regulatory documents in force on the territory of the state that adopted the standard.
8.2 The expiration date is set by the manufacturer. Recommended shelf life of puree is given in Appendix B.
Appendix A (recommended). Recommended transport packaging for filling and packaging of puree
A.1 Puree is packed:
- in aseptic stationary tanks with a capacity of up to 20 dm3, made of non-corrosive materials;
- bag-to-box ("Bag-in-Box")* packaging with a capacity of 10 to 50 dm3 with aseptic bags-liners made of combined polymeric materials;
________________
- metal and polymer barrels with a capacity of not more than 200 dm3 with aseptic bags-liners made of combined polymeric materials;
- metal aseptic containers with a capacity of not more than 1000 dm3, made of non-corrosive materials.
A.2 Packing in transport packaging - according to the regulatory documents in force in the territory of the state that adopted the standard.
It is allowed to pack mashed potatoes in other transport packaging approved for use in the food industry.
B.1 Recommended shelf life, during which the puree retains its quality at a relative humidity of not more than 75% and a temperature of 0°C to 20°C:
- in "bag-in-box" type packaging* - 12 months;
________________
* This information is recommended and is provided for the convenience of users of this standard.
- metal and polymer barrels with aseptic bags-liners made of combined polymer materials - 12 months;
- stationary aseptic tanks - 6 months;
- metal aseptic containers - 10 months.
Bibliography
UDC 664.859:006.354 MKS 67.080.10
67.080.20
Key words: semi-finished products, aseptically canned fruit and vegetable puree, fruit puree, vegetable puree, concentrated fruit puree, concentrated vegetable puree
____________________________________________________________________________
Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2014
fruit puree is a permeable mass fresh fruits and berries. Sterilized fruit puree can be used as a semi-finished product, from which, in winter, very nutritious and valuable third courses are prepared - jelly, jelly, mousse, as well as fillings for pies, pies, donuts, pastries, cakes, etc.
Fruit and berry puree is made from fresh healthy, ripe cherries, apricots, plums, apples, quince, black currants, strawberries, etc.
To obtain fruit puree, sorted fruits and berries are thoroughly washed in cold water, then heated until completely softened to facilitate the process of rubbing and forming a puree-like mass. The preparation of fruit puree directly from fresh (without preheating and softening) fruits and berries is not recommended, since when rubbing, the pulp cells are significantly crushed, which facilitates the action of oxidative enzymes. The mashed mass darkens, the quality of the puree deteriorates, vitamins are lost, especially vitamin C. When heated, in addition to the complete softening of the fruit tissue and the termination of the action of oxidizing enzymes, the color of the puree is preserved, and microorganisms are destroyed under the influence of high temperature, which contributes to better preservation of the finished puree.
1 way - boiling fruits. Finely cut or crushed fruits are placed in an enamel pan and put on a small fire. The mass is brought to a boil with constant stirring with a wooden spatula. So that at the beginning of heating the crushed mass of fruits does not burn, a little clean water is poured onto the bottom of the pan, with a layer of 2-3 cm. min., apricots, plums and peaches - 10 min. Strawberries and raspberries - 3-5 min. Blackcurrant is boiled with water for 5-8 minutes. Water should be 10-15% of the weight of the berries.
In the process of boiling, it is necessary to ensure that the crushed mass does not burn to the bottom of the pan and evenly softens.
As soon as the mass is brought to complete softening, the pan is removed from the heat, the mass is poured for rubbing into a colander or a special rubbing sieve with a mesh diameter of not more than 1.5 mm. The fruits are rubbed with a wooden spatula until the skin and undigested hard particles of the fruit remain on the sieve. To reduce the amount of waste and increase the yield of puree, unmashed fruit particles are squeezed out on a manual press. If, as a result of insufficient heating and softening, a significant amount of non-perfused particles remain on the sieve, these non-perforated particles must be subjected to secondary heating and more complete softening, followed by rubbing through the sieve.
After rubbing the fruit puree into enamel saucepan brought to a boil and in a hot state at a temperature of 95-97 ° is packaged in a glass container. filled fruit puree glass jars or cylinders are covered with lids and sterilized.
The recommended duration of sterilization of fruit and berry puree: for glass jars with a capacity of 0.5 l - 15 minutes, 1 l - 25 minutes, for cylinders with a capacity of 2 l - 35 minutes, 3 l - 45 minutes. After sterilization, the jars and cylinders are immediately hermetically sealed, turned upside down with a lid and subjected to cooling. Fruit puree packaged in two-three-liter cylinders can not be sterilized, provided that the puree is packaged in a boiling state, and the cylinders are thoroughly washed, well scalded before filling and, after hermetic sealing, are turned down with a lid for cooling.
2 way - warming the fruit with steam (scalding). To use this method, special utensils are required. You can use enameled or aluminum dishes with a capacity of 7-10 liters inside which a grid should be inserted in the shape of a pan, but 2-3 cm in diameter narrower and 10-12 cm lower in height. The grid should have metal legs on the bottom side or be installed on special metal stand. Instead of legs or a metal stand, it can have three or four metal hooks located at an equal distance from each other along its circumference, with which it is hung on the edges of the pan (Fig. 23).
The fruits, prepared as above, in whole form or cut into pieces, are placed in the net, the net is inserted into the pan. Water is poured into the bottom of the pan with a layer of 5-6 cm. The steam formed during boiling will warm the fruits until they are completely softened. The top of the pan should be tightly closed with a lid so that the steam escapes as little as possible. For this method, you can successfully use kaskan - aluminum utensils for steam cooking. Uzbek dumplings- manti. It is available for sale in the stores of the republic (Fig. 24).
fruit sauce is made from fruit and berry puree boiled with sugar. Differs in good palatability, very nutritious, has a fresh aroma characteristic of the fruits and berries from which it is produced. At home, fruit sauces are prepared from all kinds of fruits and berries - from apricots, plums, apples, quince, as long as they are hot. their qualities could give a finished product pleasant in taste and aroma.
For the manufacture of sauces, apples should be taken with light, juicy aromatic pulp; apricots should have juicy, intensely colored pulp, with a well-separating stone, plums - dark-colored varieties with a pleasant taste and aroma, quince - with good taste, a harmonious combination of sugars and acids, as well as a well-defined aroma.
Fruit sauces can be made at any time of the year from ready-made sterilized puree. For these purposes, sterile fruit puree, as a semi-finished product, is produced in a hermetically sealed glass container from fresh fruits and berries.
fruit paste are made by boiling fruit and berry puree without sugar, which is then packaged in glass jars or cylinders, sterilized and hermetically sealed. Fruit paste can be made from the puree of various fruits and berries. To prepare the paste, the puree is rubbed through a sieve with a mesh diameter of 0.75-1.0 mm.
The mashed fruit puree is boiled in an enamel pan with constant stirring of the mass until the volume is reduced by 1.5-2 times. A high concentration can lead to significant browning, burning and a sharp deterioration in the taste of the pasta.
At the end of cooking, hot (boiling) paste is poured into heated glass jars or cylinders, covered with boiled tin lids and placed in a sterilization bath. Sterilization mode at a temperature of 100 °: for cans with a capacity of 0.5 l - 15 minutes, 1 l - 20 minutes. Two- and three-liter cylinders, after filling with boiling fruit paste, are hermetically sealed with boiled tin lids and are not subjected to additional sterilization.
After sterilization and capping, glass jars and cylinders are immediately turned upside down and left to cool completely.
Members:1. "Agusha"
2. "Winnie"
3. "Gerber"
4. Nutricia
5. "Theme"
6. "Frutonyanya"
Winner: "Frutonyanya"
Popular selection
The largest number of votes was given for apple puree for baby food under the brands Agusha, Vinny, Tema, Frutonyanya. According to the results of the popular vote, apple puree of the Agusha trademark was in the lead.
Selection of the winner of the "Test Purchase"
O. Faizimatova, expert of the testing center:"When making baby puree brand "Winnie" used a starch thickener, which can be poorly absorbed by the child's body. The mass fraction of solids in apple puree of the Tema trademark was only 13%. Best result- 15.4% - showed puree brand "Frutonyanya". This sample is the winner."
Out-of-competition expertise
E. Kozhevnikova, expert of the testing center:“Gerber and Nutricia branded applesauce has successfully passed the entire range of laboratory tests.”
Everything's under control
Fruit puree is sold as in glass jars, and in multilayer carton package. Glass is environmentally friendly, but if a glass jar of puree is left in the light for a long time, vitamin C is destroyed in the product, and the puree may slightly change color and taste. This will not happen with puree in a cardboard package. Some manufacturers specially cover the jar with a colored protective film from light and dust.
In fruity vegetable puree for baby food prepared by pasteurization, preservatives and nutritional supplements should be absent. The only preservative that can legally be in a jar of fruit puree is vitamin C, which is ascorbic acid. If you're just starting weaning foods, don't buy purees that contain sugar and starch.
The label must indicate at what age the child can be given this product. Also, the manufacturer must write how much you can store an open jar of puree. Puree should be of uniform consistency, light beige color and without foreign inclusions.
Tasty Tips
S. Sinitsyn, chef
Oatmeal with fruit filling
Oatmeal - 2 cups, milk - 300 ml, water - 300 ml, apple - 1 pc., wine vinegar - 2.5 ml, butter, salt, honey - to taste, Strawberry jam- for decoration.
Mix milk with water and bring to a boil. Add salt, sugar to boiling milk and add oat flakes. Mix thoroughly, bring to a boil, cover and cook over low heat until tender.
Pour sugar into a frying pan, pour in a little water and cook over high heat until light brown. Cut the peeled apple into slices, lightly sprinkle with wine vinegar, add to the caramel and fry for two minutes.
Put butter, honey and apples into the porridge, mix. When serving, decorate the porridge with strawberry jam.
Valuable information
Questions answered by I.Vokayeva, specialist in baby nutrition
I. Vokaeva:“Raw materials for baby food are subject to mandatory certification. The composition may contain vitamin C, which is the main factor for the formation of immunity in a child and protection against colds. The starch in the puree can slightly change the taste of the product. Russian manufacturers have learned to make high-quality children food especially for fruit and vegetable purees. Domestic baby food is not inferior to imported in terms of taste and benefits.
I decided to make my own and here is the recipe that worked for me :)
Proportions for applesauce
Apples (sour) -
Sugar - 1.5 cups;
Water - 3/4 cup
How to make applesauce with sugar
1.
good apples (without damage), rinse, peel, remove the core and cut into large cubes;
2.
in a saucepan (enamelled) combine sugar and water, mix well, add apple slices. Bring to a boil and simmer over low heat, stirring occasionally, for 20 minutes. soft apples crush with a crush (as mashed potatoes);
3.
transfer the puree to clean, sterilized jars, cover with sterilized lids. Place the jars in a saucepan with warm water (water reaches the shoulders of the jar) and sterilize for 10 minutes. Roll up.
4.
store in a cool, dark, ventilated place.
Features of cooking applesauce and taste
How to install jars in a sterilization pan
When sterilizing, it is necessary that the distance between the banks themselves and between the banks and the walls of the pan be at least
A napkin or cloth is usually placed at the bottom of the sterilization pan so that the adhesion between the jars and the bottom is maximum - the jars will stand more stable.
