CN106562285A - 一种保健黄桃罐头的加工方法 - Google Patents
一种保健黄桃罐头的加工方法 Download PDFInfo
- Publication number
- CN106562285A CN106562285A CN201610956656.XA CN201610956656A CN106562285A CN 106562285 A CN106562285 A CN 106562285A CN 201610956656 A CN201610956656 A CN 201610956656A CN 106562285 A CN106562285 A CN 106562285A
- Authority
- CN
- China
- Prior art keywords
- peach
- yellow
- yellow peach
- sugar liquid
- health care
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 50
- 230000036541 health Effects 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title abstract description 6
- 238000012545 processing Methods 0.000 title abstract description 5
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 47
- 235000000346 sugar Nutrition 0.000 claims abstract description 39
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000003672 processing method Methods 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 8
- 239000004283 Sodium sorbate Substances 0.000 claims description 6
- 230000007159 enucleation Effects 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims description 6
- 235000019250 sodium sorbate Nutrition 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 230000006870 function Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 206010030113 Oedema Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 210000000232 gallbladder Anatomy 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 240000005809 Prunus persica Species 0.000 abstract 2
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000012994 industrial processing Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 7
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 241000245240 Lonicera Species 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- IFTRFNLCKUZSNG-ZZAFTVETSA-N Lycoxanthin Natural products OC/C(=C\CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(\C)/C)\C)/C)\C)/C)\C)/C)/C IFTRFNLCKUZSNG-ZZAFTVETSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- IFTRFNLCKUZSNG-UHFFFAOYSA-N lycoxanthin Chemical compound CC(C)=CCCC(C)=CC=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC=C(C)CCC=C(C)CO IFTRFNLCKUZSNG-UHFFFAOYSA-N 0.000 description 1
- 235000008699 lycoxanthin Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开一种保健黄桃罐头的加工方法,将新鲜黄桃去皮、去核、切块后,用盐水煮制2‑4分钟,待冷却后放入罐中,加注糖液,进行排气、封罐、杀菌,即得。本发明提供的保健黄桃罐头果肉香味清醇,甜酸度适宜,且黄桃果肉的果块完整,软硬适中;本发明的保健黄桃罐头采用的糖液由玉米须、金银花和甘草煎煮后加入糖类制备而成,令本发明的保健黄桃罐头不仅保持了黄桃本身的祛除黑斑、延缓衰老、提高免疫功能等作用,更具有清热解毒、利尿消肿、平肝利胆等作用,提高了黄桃罐头的保健作用,适合广大人群食用;且加工方法简单,便于长期保存和运输,有利于大规模工业化生产加工,具有广阔的市场前景。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种保健黄桃罐头的加工方法。
背景技术
称黄桃,属于桃类的一种。在中国西北、西南一带栽培较多,随着罐藏加工事业的发展,现华北、华东、东北等地栽培面积也日益扩大。果皮、果肉均呈金黄色至橙黄色,肉质较紧致蜜而韧,粘核者多。
黄桃的营养十分丰富,根据市农科院专家检测:它的主要营养成份有:丰富的维生素C和大量的人体所需要的纤维素、胡萝卜素、番茄黄素、红素及多种微量元素。如硒、锌等含量均明显高于其它普通桃子,还含有苹果酸、柠檬酸等成分。常吃黄桃不仅能提供维持大脑功能的热量,还可以调节身体中的脂肪代谢,每天吃二只可以起到通便、降血糖、血脂,抗自由基,祛除黑斑、延缓衰老、提高免疫功能等作用,也能促进食欲,堪称保健水果、养生之桃。容易疲倦的人,在污染环境工作的人、嗜好抽烟的人、从事剧烈运动和高强度劳动的人、长期服药的人都很适合常吃黄桃。
但黄桃果实采摘后极易***腐烂,耐藏性较差,多限于产地食用,若将鲜果及时加工成黄桃制品,使其具有良好的耐贮性。在国内市场上,黄桃制品品种尚少,开发黄桃制品具有广阔的市场前景。因此研究黄桃的加工技术,对开发利用我国的黄桃资源,提高农产品经济价值有重要的现实意义。
发明内容
本发明旨在发明一种保健黄桃罐头的加工方法。
为实现上述发明目的,本发明的技术方案如下:
本发明的保健黄桃罐头的加工方法,具体步骤如下:
(1)将新鲜黄桃去皮、去核、洗净,切成5-10mm厚的黄桃片;
(2)将黄桃片放入含有2-5%氯化钠的沸水中煮制2-4min,然后将其放入10-20℃的清水中浸泡冷却;
(3)称取玉米须5-10份、金银花5-10份、甘草5-10份,加入50-100份水煎煮20-40min,过滤,取滤液;
(4)在所述步骤(3)的滤液中加入木糖醇、冰糖、葡萄糖、蜂蜜中的一种多种,混合均匀,得到糖液;
(5)取50-100份冷却的黄桃片,放入已消毒的空罐中,将所述步骤(4)的糖液均匀加注到罐体中,保持糖液的温度在80-90℃,加注完毕后罐体内液面至罐盖之间留有4-8mm间隙;
(6)将所述步骤(5)的保健黄桃罐头覆上罐盖后,放入蒸汽排气箱内进行排气,当罐体中心温度搭90-95℃时进行封罐;
(7)将完成封罐的保健黄桃罐头放入杀菌釜中进行杀菌10-25min,冷却至室温,即得。
所述糖液的含糖量为30-60%:
所述的糖液中还含有0.1-0.5%的山梨酸钠。
本发明的有益效果为:
(1)本发明提供的保健黄桃罐头加工方法,加工得到的黄桃罐头中黄桃果肉无粗粕感,香味清醇,黄桃回味较长,甜酸度适宜;且黄桃果肉的果块完整,软硬适中,口感稍脆;
(2)本发明的保健黄桃罐头采用的糖液由玉米须、金银花和甘草煎煮后加入糖类制备而成,玉米须可利尿消肿,平肝利胆;金银花可清热解毒、增强免疫***功能;甘草性平味甘,药性和缓,能调和诸药,以上药材共同煎煮后加入糖份制成糖液,令本发明的保健黄桃罐头不仅保持了黄桃本身的通便、降血糖、血脂,抗自由基,祛除黑斑、延缓衰老、提高免疫功能等作用,更具有清热解毒、利尿消肿、平肝利胆等作用,提高了黄桃罐头的保健作用,适合广大人群食用;
(3)本发明的保健黄桃罐头便于长期保存和运输,加工方法简单,有利于大规模工业化生产加工,具有广阔的市场前景。
具体实施方式
下面通过实施例进一步说明本发明。应该理解的是,本发明的实施例是用于说明本发明而不是对本发明的限制。根据本发明的实质对本发明进行的简单改进都属于本发明要求保护的范围。
实施例1
本发明的保健黄桃罐头的加工方法,具体步骤如下:
(1)称取50kg新鲜黄桃,去皮、去核、洗净,切成5mm厚的黄桃片;
(2)将黄桃片放入含有2%氯化钠的沸水中煮制2min,然后将其放入20℃的清水中浸泡冷却;
(3)称取5kg玉米须、5kg金银花、5kg甘草,加入50kg水煎煮20min,过滤,取滤液;
(4)在所述步骤(3)的滤液中加入木糖醇和冰糖,混合均匀,得到糖的浓度为30%的糖液;
(5)将冷却的黄桃片放入已消毒的空罐中,将所述步骤(4)的糖液均匀加注到罐体中,保持糖液的温度在80℃,加注完毕后罐体内液面至罐盖之间留有4mm间隙;
(6)将所述步骤(5)的保健黄桃罐头覆上罐盖后,放入蒸汽排气箱内进行排气,当罐体中心温度搭90℃时进行封罐;
(7)将完成封罐的保健黄桃罐头放入杀菌釜中进行杀菌10min,冷却至室温,即得。
所述的糖液中还含有0.1%的山梨酸钠。
实施例2
本发明的保健黄桃罐头的加工方法,具体步骤如下:
(1)称取68kg新鲜黄桃,去皮、去核、洗净,切成7mm厚的黄桃片;
(2)将黄桃片放入含有3%氯化钠的沸水中煮制3min,然后将其放入17℃的清水中浸泡冷却;
(3)称取7kg玉米须、6kg金银花、7kg甘草,加入70kg水煎煮27min,过滤,取滤液;
(4)在所述步骤(3)的滤液中加入葡萄糖和蜂蜜,混合均匀,得到糖的浓度为45%的糖液;
(5)将冷却的黄桃片放入已消毒的空罐中,将所述步骤(4)的糖液均匀加注到罐体中,保持糖液的温度在84℃,加注完毕后罐体内液面至罐盖之间留有6mm间隙;
(6)将所述步骤(5)的保健黄桃罐头覆上罐盖后,放入蒸汽排气箱内进行排气,当罐体中心温度搭92℃时进行封罐;
(7)将完成封罐的保健黄桃罐头放入杀菌釜中进行杀菌15min,冷却至室温,即得。
所述的糖液中还含有0.3%的山梨酸钠。
实施例3
本发明的保健黄桃罐头的加工方法,具体步骤如下:
(1)称取86g新鲜黄桃,去皮、去核、洗净,切成8mm厚的黄桃片;
(2)将黄桃片放入含有4%氯化钠的沸水中煮制4min,然后将其放入12℃的清水中浸泡冷却;
(3)称取8kg玉米须、7kg金银花、7kg甘草,加入90kg份水煎煮35min,过滤,取滤液;
(4)在所述步骤(3)的滤液中加入木糖醇、冰糖、和蜂蜜,混合均匀,得到糖的浓度为50%的糖液;
(5)将冷却后的黄桃片放入已消毒的空罐中,将所述步骤(4)的糖液均匀加注到罐体中,保持糖液的温度在87℃,加注完毕后罐体内液面至罐盖之间留有7mm间隙;
(6)将所述步骤(5)的保健黄桃罐头覆上罐盖后,放入蒸汽排气箱内进行排气,当罐体中心温度搭93℃时进行封罐;
(7)将完成封罐的保健黄桃罐头放入杀菌釜中进行杀菌20min,冷却至室温,即得。
所述的糖液中还含有0.4%的山梨酸钠。
实施例4
本发明的保健黄桃罐头的加工方法,具体步骤如下:
(1)称取100kg新鲜黄桃,去皮、去核、洗净,切成10mm厚的黄桃片;
(2)将黄桃片放入含有5%氯化钠的沸水中煮制4min,然后将其放入20℃的清水中浸泡冷却;
(3)称取10kg玉米须、10kg金银花、10kg甘草,加入100kg水煎煮40min,过滤,取滤液;
(4)在所述步骤(3)的滤液中加入木糖醇和蜂蜜,混合均匀,得到糖的浓度为60%的糖液;
(5)将冷却后的黄桃片放入已消毒的空罐中,将所述步骤(4)的糖液均匀加注到罐体中,保持糖液的温度在90℃,加注完毕后罐体内液面至罐盖之间留有8mm间隙;
(6)将所述步骤(5)的保健黄桃罐头覆上罐盖后,放入蒸汽排气箱内进行排气,当罐体中心温度搭95℃时进行封罐;
(7)将完成封罐的保健黄桃罐头放入杀菌釜中进行杀菌25min,冷却至室温,即得。
所述的糖液中还含有0.5%的山梨酸钠。
Claims (3)
1.一种保健黄桃罐头的加工方法,其特征在于,所述加工方法的步骤如下:
(1)将新鲜黄桃去皮、去核、洗净,切成5-10mm厚的黄桃片;
(2)将黄桃片放入含有2-5%氯化钠的沸水中煮制2-4min,然后将其放入10-20℃的清水中浸泡冷却;
(3)称取玉米须5-10份、金银花5-10份、甘草5-10份,加入50-100份水煎煮20-40min,过滤,取滤液;
(4)在所述步骤(3)的滤液中加入木糖醇、冰糖、葡萄糖、蜂蜜中的一种多种,混合均匀,得到糖液;
(5)取50-100份冷却的黄桃片,放入已消毒的空罐中,将所述步骤(4)的糖液均匀加注到罐体中,保持糖液的温度在80-90℃,加注完毕后罐体内液面至罐盖之间留有4-8mm间隙;
(6)将所述步骤(5)的保健黄桃罐头覆上罐盖后,放入蒸汽排气箱内进行排气,当罐体中心温度搭90-95℃时进行封罐;
(7)将完成封罐的保健黄桃罐头放入杀菌釜中进行杀菌10-25min,冷却至室温,即得。
2.如权利要求1所述的一种保健黄桃罐头的加工方法,其特征在于,所述糖液的含糖量为30-60%。
3.如权利要求1所述的一种保健黄桃罐头的加工方法,其特征在于,所述的糖液中还含有0.1-0.5%的山梨酸钠。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610956656.XA CN106562285A (zh) | 2016-11-04 | 2016-11-04 | 一种保健黄桃罐头的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610956656.XA CN106562285A (zh) | 2016-11-04 | 2016-11-04 | 一种保健黄桃罐头的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106562285A true CN106562285A (zh) | 2017-04-19 |
Family
ID=58535508
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610956656.XA Withdrawn CN106562285A (zh) | 2016-11-04 | 2016-11-04 | 一种保健黄桃罐头的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106562285A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107334104A (zh) * | 2017-08-31 | 2017-11-10 | 徐州汇尔康食品有限公司 | 一种糖水黄桃罐头的制备方法 |
CN110613107A (zh) * | 2019-09-16 | 2019-12-27 | 江苏农爱田生物科技有限公司 | 一种黄桃罐头的制备方法 |
CN111000019A (zh) * | 2019-11-28 | 2020-04-14 | 大连民族大学 | 一种生姜红糖黄桃蜜饯的制备方法 |
CN116058479A (zh) * | 2023-03-06 | 2023-05-05 | 山东凯欣绿色农业发展股份有限公司 | 具有保健功效的梨罐头配方及其加工工艺 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102422878A (zh) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | 一种黄桃罐头的生产工艺 |
CN102986834A (zh) * | 2012-12-25 | 2013-03-27 | 徐州天禾食品有限公司 | 一种糖水黄桃罐头的制备方法 |
CN103300137A (zh) * | 2013-05-16 | 2013-09-18 | 孙学舟 | 一种适合于糖尿病人的黄桃罐头及其制备方法 |
CN105380160A (zh) * | 2015-10-22 | 2016-03-09 | 四川省汇泉罐头食品有限公司 | 一种黄桃罐头的制备方法 |
-
2016
- 2016-11-04 CN CN201610956656.XA patent/CN106562285A/zh not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102422878A (zh) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | 一种黄桃罐头的生产工艺 |
CN102986834A (zh) * | 2012-12-25 | 2013-03-27 | 徐州天禾食品有限公司 | 一种糖水黄桃罐头的制备方法 |
CN103300137A (zh) * | 2013-05-16 | 2013-09-18 | 孙学舟 | 一种适合于糖尿病人的黄桃罐头及其制备方法 |
CN105380160A (zh) * | 2015-10-22 | 2016-03-09 | 四川省汇泉罐头食品有限公司 | 一种黄桃罐头的制备方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107334104A (zh) * | 2017-08-31 | 2017-11-10 | 徐州汇尔康食品有限公司 | 一种糖水黄桃罐头的制备方法 |
CN110613107A (zh) * | 2019-09-16 | 2019-12-27 | 江苏农爱田生物科技有限公司 | 一种黄桃罐头的制备方法 |
CN111000019A (zh) * | 2019-11-28 | 2020-04-14 | 大连民族大学 | 一种生姜红糖黄桃蜜饯的制备方法 |
CN116058479A (zh) * | 2023-03-06 | 2023-05-05 | 山东凯欣绿色农业发展股份有限公司 | 具有保健功效的梨罐头配方及其加工工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104522559A (zh) | 一种南瓜干的制备方法 | |
CN103584188A (zh) | 一种碳烤鱿鱼片的制备方法 | |
CN103549470A (zh) | 一种泡椒凤爪 | |
CN103053972B (zh) | 一种无花果青果的腌渍方法 | |
CN106562285A (zh) | 一种保健黄桃罐头的加工方法 | |
CN101129181B (zh) | 低糖糯米藕生产方法 | |
CN103652717A (zh) | 一种蕨菜罐头的制作方法 | |
CN105018281A (zh) | 一种紫薯甜酒及其加工方法 | |
CN102860528A (zh) | 一种鹅肉制品的制备方法 | |
KR100837438B1 (ko) | 우렁 장조림의 제조방법 및 그에 의해 제조된 우렁 장조림 | |
CN103719241A (zh) | 一种山楂罐头的加工工艺 | |
CN103284054A (zh) | 一种甜玉米罐头的制备方法 | |
CN105380160A (zh) | 一种黄桃罐头的制备方法 | |
KR20210090889A (ko) | 간장게장을 만들기 위한 간장소스 | |
CN103005398A (zh) | 风味毛木耳罐头 | |
CN106820013A (zh) | 一种朝天椒的腌制方法 | |
CN106722537A (zh) | 一种莴笋开胃小菜 | |
CN105104967A (zh) | 一种鲜香腊肉咸八宝粥及其制备方法 | |
CN107259466A (zh) | 一种百香果椰子冻及其加工方法 | |
KR101672857B1 (ko) | 간장게장의 제조방법 | |
CN107692094A (zh) | 一种橄榄鱼的制备方法 | |
CN107006800A (zh) | 一种炫味田螺及其制备方法 | |
CN102793134A (zh) | 一种蕺菜根泡菜的制作方法 | |
KR100875081B1 (ko) | 심층수를 이용한 멍게 젓갈의 제조 방법 및 상기 방법에의해 제조된 멍게 젓갈 | |
KR20080103236A (ko) | 간장홍게장 및 그 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |
|
WW01 | Invention patent application withdrawn after publication |