CN105995722A - Canned sweet water cranberries and preparation method thereof - Google Patents
Canned sweet water cranberries and preparation method thereof Download PDFInfo
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- CN105995722A CN105995722A CN201610393681.1A CN201610393681A CN105995722A CN 105995722 A CN105995722 A CN 105995722A CN 201610393681 A CN201610393681 A CN 201610393681A CN 105995722 A CN105995722 A CN 105995722A
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- cranberry
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Abstract
The invention discloses canned sweet water cranberries. The canned sweet water cranberries are prepared from the following components in percentage by weight: 40-45% of cranberries, and 55-60% of sweet water, all of the components form 100%; the PH value of cooking liquor is 2.3-3.0; the sweet water comprises the following components in percentage by weight: 25%-30% of white granulated sugar. A preparation method of the canned sweet water cranberries provided by the invention comprises the process steps of selecting raw materials, treating the selected materials, performing pumping, preparing the sweet water, performing canning, performing sealing and performing sterilizing. Through reasonable proportioning of sweet liquor and appropriate cranberry processing treatment, the problem that cranberries which are sour are difficult to eat directly is solved. Fresh cranberries are used for making canned foods, so that the complete shapes of the cranberries can be maintained, and besides, the mouth feel and the flavor of flesh are reserved.
Description
Technical field
The present invention relates to a kind of tinned food and preparation method thereof, be especially a kind of sucrose solution cranberry canned food and preparation thereof
Method.
Background technology
Cranberry is a kind of red fruit mainly originating in the ground such as North America, rich in antioxidative polyphenols.There is research
Display, suitably feed cranberry have the effect strengthening immune effect, preventing urinary system infection.It is to prevent and treat the daily urinary system of women
The optimal natural dietetic food of the infection of various antibacterial, urethritis, cystitis, the chronic pyelonephritis of uniting.
Although cranberry is a kind of fruit, but because acid content own is the highest, mouthfeel is the most sour and astringent, is not appropriate for eating raw.
It is thus desirable to be processed cranberry eating, being currently cranberry canned food on market considerably less, more is cranberry
The fruit jam of processing, fruit juice etc., mainly due to according to current tinned fruit processing technology be the acid-base value according to every kind of fruit and
Soft durometer carrys out the consumption of proportioning pol and additive, and the cranberry canned food of processing or broken skin or fruit are flat, it is impossible to
Keeping cranberry intact form, nutrient component damages is more, simultaneously because sugar liquid proportioning is inaccurate, it is impossible to solve cranberry mouthfeel
Sour and astringent problem.
Summary of the invention
It is an object of the invention to provide a kind of sucrose solution cranberry canned food and preparation method thereof, to solve above-mentioned technical problem.
The technical solution adopted for the present invention to solve the technical problems is: a kind of sucrose solution cranberry canned food, in described canned food
Comprise by weight percentage, cranberry 40～45%, sucrose solution 55～60%, its each weight percentages of components 100%, decoction pH value
It is 2.0～3.0；Described sucrose solution comprises the white sugar of 25%～30% by weight percentage.
Wherein, described cranberry prepares through fast frozen, described quick freezing temperature 18 DEG C～20 DEG C.Cranberry passes through
Fast frozen, is because China and does not produce cranberry, and cranberry is import, remains cranberry fresh taste through fast frozen
And nutritional labeling.
The method preparing sucrose solution cranberry canned food that the present invention provides, comprises the following steps that:
(1) the choosing and processing of raw material:
1. choosing the fresh cranberry prepared through fast frozen, the diameter of selected single cranberry is standby more than 8mm；
2. the warm water of above-mentioned quick-freezing cranberry normal-temperature water or not higher than 50 DEG C is thawed, thaw by weight percentage
More than 70%, standby；
3. above-mentioned defrosting cranberry carries out the base of a fruit's punching, and the punching degree of depth indulges the 50%～60% of footpath described cranberry；
(2) evacuating: the cranberry after step (1) being processed evacuates, the weight ratio evacuating liquid and cranberry is 1.2:1, takes out
The white sugar being formulated as in the water of every 100 weight portions addition 25～30 weight portions of empty liquid, evacuated time is 4～10 minutes,
After evacuation, vacuum is-0.04mpa～-0.08mpa, and evacuation temperature is less than 50 DEG C；
(3) sucrose solution is joined: containing white sugar 25～30 by weight in the sucrose solution of every 100 weight portions；
(4) tinning: cranberry after step (2) is evacuated and the sucrose solution prepared of step (3) by weight percentage: cranberry 40
～45%, sucrose solution 55～60%, mix tinning, after tinning, decoction is away from tank deck gap 3-5mm, decoction temperature 70～75 DEG C；
(5) sealing: carrying out Can Sealing with vial vacuum sealer, sealing vacuum is 0.01～0.05mpa；
(6) sterilization: use and roll sterilization, sterilization water temperature is 90 DEG C～100 DEG C, and coolant water temperature is 30～40 DEG C, sterilizing time 20
～25 minutes.
The preferred scheme of the method preparing sucrose solution cranberry canned food that the present invention provides is, in step (6) in sterilized water
Being passed through chlorine, in water, chlorine ion concentration is more than 0.5ppm.
The preferred scheme of the method preparing sucrose solution cranberry canned food that the present invention provides is, evacuates liquid in step (2)
Being formulated as in the water of every 100 weight portions adding the white sugar of 26～28 weight portions, evacuated time is 6～8 minutes.
The unit of weight portion of the present invention can be gram, kilogram, kilogram, jin, the common measurement units such as ton, but not
It is limited to these units.
Sucrose solution cranberry canned food that the present invention provides and preparation method thereof, has the advantage that
1, choose through fast frozen prepare cranberry as canner, remain cranberry fresh taste to greatest extent
And nutritional labeling；
2, by rational sugar liquid proportioning and suitably cranberry processed solve cranberry sour and astringent be difficult to the most edible
Problem, uses fresh cranberry to make canned food, i.e. keeps cranberry intact form, remain again the taste and flavor of sarcocarp；
3, owing to not having any additive, pure natural healthy food, consumer is not only the enjoyment of sense organ when edible, also to body
Body has good health-care effect, is suitable for each age group crowd and eats.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
A kind of sucrose solution cranberry canned food, comprises in canned food by weight percentage, cranberry 40～45%, sucrose solution 55～
60%, its each weight percentages of components 100%, decoction pH value is 2.0～3.0；Wherein, sucrose solution comprises by weight percentage
The white sugar of 25%～30%.
Embodiment 1
A kind of sucrose solution cranberry canned food, comprises by weight percentage, and cranberry 40%, sucrose solution 60%, decoction pH value is 3.0；Its
In, sucrose solution comprises the white sugar of 30% by weight percentage.
Embodiment 2
A kind of sucrose solution cranberry canned food, comprises by weight percentage, and cranberry 45%, sucrose solution 55%, decoction pH value is 2.0；Its
In, sucrose solution comprises the white sugar of 25% by weight percentage.
Embodiment 3
A kind of sucrose solution cranberry canned food, comprises by weight percentage, and cranberry 42%, sucrose solution 58%, decoction pH value is 2.6；Its
In, sucrose solution comprises the white sugar of 28% by weight percentage.
Embodiment 4
A kind of sucrose solution cranberry canned food, comprises by weight percentage, and cranberry 44%, sucrose solution 56%, decoction pH value is 2.4；Its
In, sucrose solution comprises the white sugar of 26% by weight percentage.
Embodiment 5
A kind of method preparing sucrose solution cranberry canned food, preparation technology is as follows:
(1) the choosing and processing of raw material:
1. choosing the fresh cranberry prepared through fast frozen, the diameter of selected single cranberry is standby more than 8mm；
2. the warm water of above-mentioned quick-freezing cranberry normal-temperature water or not higher than 50 DEG C is thawed, thaw by weight percentage
More than 70%, standby；
3. above-mentioned defrosting cranberry carries out the base of a fruit's punching, and the punching degree of depth indulges the 50% of footpath described cranberry；
(2) evacuating: the cranberry after step (1) being processed evacuates, the weight ratio evacuating liquid and cranberry is 1.2:1, takes out
Empty liquid be formulated as adding the white sugar of 25 weight portions in the water of every 100 weight portions, evacuated time is 10 minutes, evacuation
After, vacuum is-0.04mpa～-0.08mpa, and evacuation temperature is less than 50 DEG C；
(3) sucrose solution is joined: containing white sugar 25 by weight in the sucrose solution of every 100 weight portions；
(4) tinning: cranberry after step (2) is evacuated and the sucrose solution prepared of step (3) by weight percentage: cranberry
45%, sucrose solution 55%, mixes tinning, and after tinning, decoction is away from tank deck gap 3-5mm, decoction temperature 70～75 DEG C；
(5) sealing: carrying out Can Sealing with vial vacuum sealer, sealing vacuum is 0.01～0.05mpa；
(6) sterilization: use and roll sterilization, sterilization water temperature is 90 DEG C～100 DEG C, and coolant water temperature is 30～40 DEG C, sterilizing time 20
～25 minutes.
A kind of prioritization scheme, is passed through chlorine in sterilized water in step (6), and in water, chlorine ion concentration is more than 0.5ppm.
Embodiment 6
A kind of method preparing sucrose solution cranberry canned food, preparation technology is as follows:
(1) the choosing and processing of raw material:
1. choosing the fresh cranberry prepared through fast frozen, the diameter of selected single cranberry is standby more than 8mm；
2. the warm water of above-mentioned quick-freezing cranberry normal-temperature water or not higher than 50 DEG C is thawed, thaw by weight percentage
More than 70%, standby；
3. above-mentioned defrosting cranberry carries out the base of a fruit's punching, and the punching degree of depth indulges the 60% of footpath described cranberry；
(2) evacuating: the cranberry after step (1) being processed evacuates, the weight ratio evacuating liquid and cranberry is 1.2:1, takes out
Empty liquid be formulated as adding the white sugar of 30 weight portions in the water of every 100 weight portions, evacuated time is 4 minutes, after evacuation,
Vacuum is-0.04mpa～-0.08mpa, and evacuation temperature is less than 50 DEG C；
(3) sucrose solution is joined: containing white sugar 30 by weight in the sucrose solution of every 100 weight portions；
(4) tinning: cranberry after step (2) is evacuated and the sucrose solution prepared of step (3) by weight percentage: cranberry
40%, sucrose solution 60%, mixes tinning, and after tinning, decoction is away from tank deck gap 3-5mm, decoction temperature 75 DEG C；
(5) sealing: carrying out Can Sealing with vial vacuum sealer, sealing vacuum is 0.01～0.05mpa；
(6) sterilization: use and roll sterilization, sterilization water temperature is 90 DEG C～100 DEG C, and coolant water temperature is 30～40 DEG C, sterilizing time 20
～25 minutes.
A kind of prioritization scheme, is passed through chlorine in sterilized water in step (6), and in water, chlorine ion concentration is more than 0.5ppm.
Embodiment 7
A kind of method preparing sucrose solution cranberry canned food, preparation technology is as follows:
(1) the choosing and processing of raw material:
1. choosing the fresh cranberry prepared through fast frozen, the diameter of selected single cranberry is standby more than 8mm；
2. the warm water of above-mentioned quick-freezing cranberry normal-temperature water or not higher than 50 DEG C is thawed, thaw by weight percentage
More than 70%, standby；
3. above-mentioned defrosting cranberry carries out the base of a fruit's punching, and the punching degree of depth indulges the 60% of footpath described cranberry；
(2) evacuating: the cranberry after step (1) being processed evacuates, the weight ratio evacuating liquid and cranberry is 1.2:1, takes out
Empty liquid be formulated as adding the white sugar of 28 weight portions in the water of every 100 weight portions, evacuated time is 7 minutes, after evacuation,
Vacuum is-0.04mpa～-0.08mpa, and evacuation temperature is less than 50 DEG C；
(3) sucrose solution is joined: containing white sugar 28 by weight in the sucrose solution of every 100 weight portions；
(4) tinning: cranberry after step (2) is evacuated and the sucrose solution prepared of step (3) by weight percentage: cranberry
42%, sucrose solution 58%, mixes tinning, and after tinning, decoction is away from tank deck gap 3-5mm, decoction temperature 75 DEG C；
(5) sealing: carrying out Can Sealing with vial vacuum sealer, sealing vacuum is 0.01～0.05mpa；
(6) sterilization: use and roll sterilization, sterilization water temperature is 90 DEG C～100 DEG C, and coolant water temperature is 30～40 DEG C, sterilizing time 20
～25 minutes.
A kind of prioritization scheme, is passed through chlorine in sterilized water in step (6), and in water, chlorine ion concentration is more than 0.5ppm.
Embodiment 8
A kind of method preparing sucrose solution cranberry canned food, a kind of prioritization scheme, through described in embodiment 5, embodiment 6, embodiment 7
Processing step (1), (2), (3), (4), (5), (6) sterilize: use and roll sterilization, and sterilization water temperature is 94～96 DEG C, coolant water temperature
Being 36～38 DEG C, be passed through chlorine in sterilizing time 20 minutes, and step (6) in sterilized water, in water, chlorine ion concentration is more than
0.5ppm。
Embodiment 9
A kind of method preparing sucrose solution cranberry canned food, a kind of prioritization scheme, through described in embodiment 5, embodiment 6, embodiment 7
Processing step (1), (2), (3), (4), (5), (6) sterilize: use and roll sterilization, and sterilization water temperature is 95 DEG C, and coolant water temperature is 35
DEG C, sterilizing time 18 minutes, and step (6) are passed through chlorine in sterilized water, in water, chlorine ion concentration is more than 0.5ppm.
It is new that the sucrose solution cranberry canned food that the method provided according to above example makes remains cranberry to greatest extent
Fresh mouthfeel and nutritional labeling, solve the sour and astringent problem being difficult to directly eat of cranberry, i.e. keep cranberry intact form, protect again
Stay the taste and flavor of sarcocarp.Owing to not having any additive, pure natural healthy food, consumer is not only sense when edible
The enjoyment of official, also has good health-care effect to health, is suitable for each age group crowd and eats.
Claims (5)
1. a sucrose solution cranberry canned food, it is characterised in that comprise in described canned food by weight percentage, cranberry 40～
45%, sucrose solution 55～60%, its each weight percentages of components 100%, decoction pH value is 2.0～3.0；In described sucrose solution by weight hundred
Proportion by subtraction meter comprises the white sugar of 25%～30%.
A kind of sucrose solution cranberry canned food the most according to claim 1, it is characterised in that described cranberry is at quick-freezing
Reason prepares, described quick freezing temperature 18 DEG C～20 DEG C.
3. the method preparing sucrose solution cranberry canned food as claimed in claim 1, it is characterised in that include that following technique walks
Rapid:
The choosing and processing of raw material:
Choosing the fresh cranberry prepared through fast frozen, the diameter of selected single cranberry is standby more than 8mm；
The warm water of above-mentioned quick-freezing cranberry normal-temperature water or not higher than 50 DEG C is thawed, thaws by weight percentage
More than 70%, standby；
Above-mentioned defrosting cranberry carries out the base of a fruit's punching, and the punching degree of depth indulges the 50%～60% of footpath described cranberry；
Evacuating: the cranberry after step (1) being processed evacuates, the weight ratio evacuating liquid and cranberry is 1.2:1, evacuates liquid
Be formulated as in the water of every 100 weight portions adding the white sugar of 25～30 weight portions, evacuated time is 4～10 minutes, takes out true
After sky, vacuum is-0.04mpa～-0.08mpa, and evacuation temperature is less than 50 DEG C；
Join sucrose solution: containing white sugar 25～30 by weight in the sucrose solution of every 100 weight portions；
Tinning: cranberry after step (2) is evacuated and the sucrose solution prepared of step (3) by weight percentage: cranberry 40～
45%, sucrose solution 55～60%, mix tinning, and after tinning, decoction is away from tank deck gap 3-5mm, decoction temperature 70～75 DEG C；
(5) sealing: carrying out Can Sealing with vial vacuum sealer, sealing vacuum is 0.01～0.05mpa；
(6) sterilization: use and roll sterilization, sterilization water temperature is 90 DEG C～100 DEG C, and coolant water temperature is 30～40 DEG C, sterilizing time 20
～25 minutes.
The method preparing sucrose solution cranberry canned food the most according to claim 3, it is characterised in that sterilized water in step (6)
In be passed through chlorine, in water chlorine ion concentration be more than 0.5ppm.
The method preparing sucrose solution cranberry canned food the most according to claim 3, it is characterised in that evacuate liquid in step (2)
Be formulated as in the water of every 100 weight portions add 26～28 weight portions white sugar, evacuated time is 6～8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610393681.1A CN105995722A (en) | 2016-06-06 | 2016-06-06 | Canned sweet water cranberries and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610393681.1A CN105995722A (en) | 2016-06-06 | 2016-06-06 | Canned sweet water cranberries and preparation method thereof |
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| CN105995722A true CN105995722A (en) | 2016-10-12 |
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| CN201610393681.1A Pending CN105995722A (en) | 2016-06-06 | 2016-06-06 | Canned sweet water cranberries and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666531A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Cranberry can and preparation method thereof |
| CN106819974A (en) * | 2016-12-29 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Canned strawberry and strawberry vacuum-pumping method |
| CN108157696A (en) * | 2017-12-12 | 2018-06-15 | 仁华食品（上海）有限公司 | A kind of preparation method of Cranberry fruit juice |
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| US6387438B1 (en) * | 2000-07-13 | 2002-05-14 | Kato Bihoen-Honpo Co., Ltd. | Processed cranberry product and process for preparing the same |
| RU2258442C1 (en) * | 2004-02-16 | 2005-08-20 | Кубанский государственный аграрный университет | Method for producing of canned carrot-mountain cranberry juice |
| CN101112232A (en) * | 2007-07-31 | 2008-01-30 | 张军伟 | Production technology of low-sugar fruit can |
| CN102047942A (en) * | 2010-12-03 | 2011-05-11 | 丹东美比食品有限公司 | Berry can and processing method thereof |
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2016
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6387438B1 (en) * | 2000-07-13 | 2002-05-14 | Kato Bihoen-Honpo Co., Ltd. | Processed cranberry product and process for preparing the same |
| RU2258442C1 (en) * | 2004-02-16 | 2005-08-20 | Кубанский государственный аграрный университет | Method for producing of canned carrot-mountain cranberry juice |
| CN101112232A (en) * | 2007-07-31 | 2008-01-30 | 张军伟 | Production technology of low-sugar fruit can |
| CN102047942A (en) * | 2010-12-03 | 2011-05-11 | 丹东美比食品有限公司 | Berry can and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666531A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Cranberry can and preparation method thereof |
| CN106819974A (en) * | 2016-12-29 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Canned strawberry and strawberry vacuum-pumping method |
| CN108157696A (en) * | 2017-12-12 | 2018-06-15 | 仁华食品（上海）有限公司 | A kind of preparation method of Cranberry fruit juice |
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Application publication date: 20161012 |