CN106819975A - Yellow-peach can and yellow peach vacuum-pumping method - Google Patents
Yellow-peach can and yellow peach vacuum-pumping method Download PDFInfo
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- CN106819975A CN106819975A CN201611242809.0A CN201611242809A CN106819975A CN 106819975 A CN106819975 A CN 106819975A CN 201611242809 A CN201611242809 A CN 201611242809A CN 106819975 A CN106819975 A CN 106819975A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 93
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000005086 pumping Methods 0.000 title claims abstract description 19
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 86
- 239000007788 liquid Substances 0.000 claims abstract description 73
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 9
- 229920001277 pectin Polymers 0.000 claims abstract description 9
- 235000010987 pectin Nutrition 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 11
- 229910052708 sodium Inorganic materials 0.000 claims description 11
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 10
- 235000010350 erythorbic acid Nutrition 0.000 claims description 10
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 240000005809 Prunus persica Species 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000007654 immersion Methods 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 108010029182 Pectin lyase Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 210000001724 microfibril Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108010070456 protopectinase Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- COEZWFYORILMOM-UHFFFAOYSA-N sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonic acid Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S(O)(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-N 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
-
- 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Mechanical Engineering (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of Yellow-peach can and yellow peach vacuum-pumping method, the method comprises the following steps：(1) it is the evacuation liquid of 0.01 0.5% (by weight) to prepare pectin enzyme concentration；(2) yellow peach is immersed in evacuation liquid, and evacuated under condition of negative pressure of the gauge pressure less than or equal to 0.06Mpa.After being processed through the vacuum-pumping method, yellow peach can keep preferable hardness in longer time.
Description
Technical field
The present invention relates to a kind of Yellow-peach can and its yellow peach vacuum-pumping method for being used.
Background technology
Contain large quantity of air and oxidizing ferment in fresh yellow peach pulp tissue, in the past, in the manufacture craft of Yellow-peach can
Generally precooked treatment using high temperature, to be de-gassed to peach meat and kill enzyme, so as to avoid peach meat from producing brown stain in process,
And cause that Yellow-peach can has shelf life more long.Cause many nutrient loss of peach meat or incident however, precooking and can exist
To the problem of destruction.Additionally, peach meat be organized in precook during can also sustain damage and cause peach meat soften, easily occur out
Split or flash, such technique does not only result in the Yellow-peach can produced, and often mouthfeel is partially soft, or even place the several months with latter
Shake just rotten, and also cause processing loss to raise more than soft decayed fruit in preparation process.
For the drawbacks described above that pre-cooking step is brought, some manufacturers eliminate in the preparation technology of yellow peach precooks
Step.For example, Chinese patent literature CN201110372796.X discloses a kind of production technology of Yellow-peach can, including following step
Suddenly：1st, clean；2nd, valve cutting；3rd, core is dug；4th, caustic peeling is drenched；5th, clean；6th, repair, be classified；7th, weigh, 8, the preparation of liquid glucose；9、
Tinning, vacuum seal；10th, sterilized cooling；11st, transport, dry.
Clearly as containing large quantity of air and oxidizing ferment in eliminating pre-cooking step, thus this Yellow-peach can, not only exist
Brown stain is relatively also easy to produce in process, and shelf life is extremely short.
In addition, also there is patent document to disclose using evacuation step come instead of the Yellow-peach can preparation method of pre-cooking step.
For example, Chinese patent literature CN201410693146.9 discloses a kind of vanilla Yellow-peach can, the preparation method bag of the can
Include following steps：Sorting is enucleated, and peeling is neutralized, and selects finishing, is evacuated, tinning, and with soup, sealing is sterilized, wipes tank.Wherein, evacuate
Step is carried out as follows：Yellow peach raw material after finishing presses 1 with liquid is evacuated：1 mass ratio is evacuated 8-10 minutes at 35-45 DEG C,
The evacuation liquid is formulated by adding 0.7 part of calcium chloride in every 100 parts of water.The step of evacuation, it is to avoid caused by precooking
Heat-sensitive substance loss, remain the nutritional ingredient of yellow peach.
However, the research of present inventor shows, and even if employing above-mentioned vacuum-pumping method, prepared Yellow-peach can
Yellow peach hardness retention time shorter problem is still present.
The content of the invention
For above-mentioned the deficiencies in the prior art, the first aspect of the present invention is related to a kind of yellow peach vacuum-pumping method, and it can make
Yellow peach after must evacuating keeps preferable hardness in a long time.
The yellow peach vacuum-pumping method of first aspect present invention comprises the following steps：
(1) it is the evacuation liquid of 0.01-0.5% (by weight) to prepare pectin enzyme concentration；
(2) yellow peach is immersed in evacuation liquid, and evacuated under condition of negative pressure of the gauge pressure less than or equal to -0.06Mpa.
Pectase is the general name for decomposing pectin enzyme, mainly including protopectinase, pectinesterase, polygalacturonase magnesium
With pectin lyase etc..In above-mentioned technical proposal, negative pressure is evacuated and causes that the air in yellow peach pulp tissue is discharged and taken out
Empty liquid filling, thus, evacuates primary cell wall and cell interbed that the pectase in liquid is deposited on yellow peach, in primary wall and not
It is cross-linked with each other with the cellulose of content, hemicellulose, the microfibril of lignin and some extensins, makes yellow peach cell tissue
Structure is hard, to keep preferable hardness in a long time.
Generally, it is desirable to which yellow peach hardness during can opening is maintained at 2.0kg/cm2.Therefore, kept with yellow peach hardness in the present invention
More than or equal to 2.0kg/cm2Time limit be the yellow peach hardness retention time.Experiment shows, compared with existing vacuum-pumping method, uses
Evacuation technique of the invention causes that the yellow peach hardness retention time extends at least 1 times.
In addition, being evacuated by under condition of negative pressure of the gauge pressure less than or equal to -0.06Mpa, Huang can be preferably discharged
Air in peach pulp organization, to reduce the browning degree and speed of yellow peach pulp.
In above-mentioned technical proposal, the concentration for evacuating pectase in liquid is preferably formulated as 0.01-0.1%, is more preferably formulated as
0.03-0.05%.
A kind of specific embodiment of the invention, by weight, evacuate liquid also including 0.1-0.5% citric acid,
And the D-araboascorbic acid sodium and/or ascorbic acid of 0.05-0.25%.
Preferably, by weight, the D- for evacuating citric acid and 0.05-0.15% of the liquid also including 0.1-0.3% is different anti-
Bad hematic acid sodium and/or ascorbic acid.
Preferably, citric acid and the weight ratio of D-araboascorbic acid sodium and/or ascorbic acid are 1.5-2.5:1.
In above-mentioned technical proposal, the addition of citric acid and D-araboascorbic acid sodium causes that evacuating liquid is maintained at appropriate acidity,
To suppress the activity of oxidizing ferment in yellow peach pulp.In evacuation process, acidity evacuates liquid and enters inside yellow peach pulp, and then by interior
Suppress the brown stain of yellow peach pulp (inside i.e. including yellow peach surface and yellow peach) on the whole to other places, and cause that Yellow-peach can has
Shelf life more long.Preferably, the pH for evacuating liquid can be controlled between 3-4.
On the other hand, if only carry out after evacuation color retention (such as in the syrup of Yellow-peach can add
Color stabilizer), then it is easier to produce the problem of yellow peach inside brown stain.
Another specific embodiment of the invention, step (2) in gauge pressure less than or equal to -0.08Mpa condition of negative pressure
Under evacuated, more preferably evacuate effect to reach.
Yet another embodiment of the invention, step (2) it is middle keep yellow peach evacuate liquid in submergence be to
It is few 3 centimetres, preferably at least 5 centimetres.
Above-mentioned depth is immersed in by by yellow peach, so that the air in yellow peach pulp tissue is discharged with appropriate speed,
And liquid energy space enough in time occupied by filling air is evacuated, more preferably evacuate effect to reach.
In the present invention, step (2) in the preferred temperature for keeping evacuating liquid be 35-65 degree, evacuated time is 5-10 minutes.
It should be readily apparent to one skilled in the art that according to the difference of the factors such as yellow peach kind, fruit block size and maturity, it will usually corresponding
Ground is controlled and adjusts to the actual temp and evacuated time that evacuate liquid.
Another aspect provides a kind of Yellow-peach can, yellow peach therein is using any one above-mentioned method
Evacuated.
In order to more clearly illustrate the objects, technical solutions and advantages of the present invention, with reference to specific embodiment to this
Invention is described in further detail.
Specific embodiment
Yellow peach evacuates embodiment 1
Embodiment 1 uses eight or three yellow peaches, and it comprises the following steps：
Liquid is evacuated to prepare：By in appropriate pectase addition clean water, preparation obtains pectin enzyme concentration for 0.04% (with weight
Meter) evacuation liquid；
Negative pressure is evacuated：To be evacuated after liquid is heated to predetermined temperature with steam, during yellow peach immersion evacuated into liquid；Wherein, control
Yellow peach is of about 1 ﹕ 1 with the weight ratio of evacuation liquid, and keeps submergence about 5 centimetre of the yellow peach in liquid is evacuated；
Then, vacuum valve is opened to maximum, starts to calculate evacuated time when vacuum list index reaches -0.06Mpa；Its
In, control evacuated time is of about 6 minutes, and the temperature for maintaining to evacuate liquid in evacuation process is of about 40 degree.
Yellow peach evacuates embodiment 2
Embodiment 2 uses eight or three yellow peaches, and it comprises the following steps：
Liquid is evacuated to prepare：By in appropriate pectase addition clean water, preparation obtains pectin enzyme concentration for 0.01% (with weight
Meter) evacuation liquid；
Negative pressure is evacuated：To be evacuated after liquid is heated to predetermined temperature with steam, during yellow peach immersion evacuated into liquid；Wherein, control
Yellow peach is of about 1 ﹕ 1.2 with the weight ratio of evacuation liquid, and keeps submergence about 4 centimetre of the yellow peach in liquid is evacuated；
Then, vacuum valve is opened to maximum, starts to calculate evacuated time when vacuum list index reaches -0.08Mpa；Its
In, control evacuated time is of about 7 minutes, and the temperature for maintaining to evacuate liquid in evacuation process is 45 degree.
Yellow peach evacuates embodiment 3
Embodiment 3 uses eight or three yellow peaches, and it comprises the following steps：
Liquid is evacuated to prepare：By in appropriate pectase addition clean water, preparation obtains pectin enzyme concentration for 0.5% (with weight
Meter) evacuation liquid；
Negative pressure is evacuated：To be evacuated after liquid is heated to predetermined temperature with steam, during yellow peach immersion evacuated into liquid；Wherein, control
Yellow peach is of about 1 ﹕ 1 with the weight ratio of evacuation liquid, and keeps submergence about 5 centimetre of the yellow peach in liquid is evacuated；
Then, vacuum valve is opened to maximum, starts to calculate evacuated time when vacuum list index reaches -0.08Mpa；Its
In, control evacuated time is of about 5 minutes, and the temperature for maintaining to evacuate liquid in evacuation process is of about 43 degree.
Yellow peach evacuates embodiment 4
Embodiment 4 uses eight or three yellow peaches, and it comprises the following steps：
Liquid is evacuated to prepare：By in appropriate pectase and calcium chloride addition clean water, preparation obtains pectin enzyme concentration and is
0.04%th, calcium chloride concentration is the evacuation liquid of 0.2% (by weight)；
Negative pressure is evacuated：To be evacuated after liquid is heated to predetermined temperature with steam, during yellow peach immersion evacuated into liquid；Wherein, control
Yellow peach is of about 1 ﹕ 1 with the weight ratio of evacuation liquid, and keeps submergence about 5 centimetre of the yellow peach in liquid is evacuated；
Then, vacuum valve is opened to maximum, starts to calculate evacuated time when vacuum list index reaches -0.06Mpa；Its
In, control evacuated time is of about 6 minutes, and the temperature for maintaining to evacuate liquid in evacuation process is of about 40 degree.
Yellow peach evacuates embodiment 5
Embodiment 5 is differed only in embodiment 1：It is that golden child's yellow peach is evacuated in embodiment 5.
Yellow peach evacuates embodiment 6
Embodiment 6 is differed only in embodiment 1：It is that five yellow peaches of hat are evacuated in embodiment 6.
Yellow peach evacuates embodiment 7
Embodiment 7 uses sweet gold yellow peach, and it comprises the following steps：
Liquid is evacuated to prepare：By in appropriate pectase addition clean water, preparation obtains pectin enzyme concentration for 0.04% (with weight
Meter) evacuation liquid；
Negative pressure is evacuated：To be evacuated after liquid is heated to predetermined temperature with steam, during yellow peach immersion evacuated into liquid；Wherein, control
Yellow peach is of about 1 ﹕ 1 with the weight ratio of evacuation liquid, and keeps submergence about 5 centimetre of the yellow peach in liquid is evacuated；
Then, vacuum valve is opened to maximum, starts to calculate evacuated time when vacuum list index reaches -0.06Mpa；Its
In, control evacuated time is of about 9 minutes, and the temperature for maintaining to evacuate liquid in evacuation process is of about 63 degree.
Yellow peach evacuates comparative example
Comparative example uses eight or three yellow peaches, and it comprises the following steps：
Liquid is evacuated to prepare：To obtain evacuating liquid in the water of calcium chloride 99.3 weight portions of addition of 0.7 weight portion；
Negative pressure is evacuated：To be evacuated after liquid is heated to predetermined temperature with steam, during yellow peach immersion evacuated into liquid；Wherein, control
Yellow peach is of about 1 ﹕ 1 with the weight ratio of evacuation liquid, and keeps submergence about 5 centimetre of the yellow peach in liquid is evacuated；
Then, vacuum valve is opened to maximum, starts to calculate evacuated time when vacuum list index reaches -0.06Mpa；Its
In, control evacuated time is of about 6 minutes, and the temperature for maintaining to evacuate liquid in evacuation process is of about 40 degree.
The technological parameter and result of the test of various embodiments above and comparative example are listed in the table below in 1：
Table 1：The technological parameter and result of the test of each embodiment and comparative example
In the present invention, yellow peach hardness is measured by following device and method：
Test equipment：Fruit hardness meter (model GY-3)；
Method of testing：With hardometer is held, make hardometer perpendicular to tested fruit surface, pressure head is uniformly pressed into fruit,
Now drive pointer to start to drive instruction pointer rotation, stop when pressure head is pressed onto graduation mark (10 millimeters) place, indicate pointer to indicate
Reading be the hardness of fruit, take three average values.
Yellow-peach can embodiment
By by the yellow peach tinning obtained by any one vacuum-pumping method in previous embodiment 1 to 7, then through sweet water adding,
The step known in those skilled in the art such as sealing, sterilized, cooling and be made Yellow-peach can.
In specific embodiment of the invention, color retention can also be carried out to yellow peach while evacuating.Therefore, with weight
Gauge, evacuating liquid can also include the citric acid of 0.1-0.5% and the D-araboascorbic acid sodium of 0.05-0.25% and/or resist
Bad hematic acid.
Yellow peach evacuates embodiment 8
Embodiment 8 is differed only in embodiment 1：By weight, evacuate liquid also include 0.1% citric acid and
0.25% D-araboascorbic acid sodium.
Yellow peach evacuates embodiment 9
Embodiment 9 is differed only in embodiment 1：By weight, evacuate liquid also include 0.5% citric acid and
0.05% D-araboascorbic acid sodium.
Yellow peach evacuates embodiment 10
Embodiment 10 is differed only in embodiment 1：By weight, evacuate liquid also include 0.2% citric acid and
0.1% D-araboascorbic acid sodium.
Yellow peach evacuates embodiment 11
Embodiment 11 is differed only in embodiment 1：By weight, evacuate liquid also include 0.2% citric acid and
0.1% ascorbic acid.
Although depicting the present invention above by preferred embodiment, but it is to be understood that, those of ordinary skill in the art
Do not departing from invention scope of the invention, all equal improvement made according to the present invention should be invention scope institute of the invention
Cover.
Claims (10)
1. a kind of yellow peach vacuum-pumping method, comprises the following steps：
(1) it is the evacuation liquid of 0.01-0.5% (by weight) to prepare pectin enzyme concentration；
(2) yellow peach is immersed in the evacuation liquid, and evacuated under condition of negative pressure of the gauge pressure less than or equal to -0.06Mpa.
2. yellow peach vacuum-pumping method as claimed in claim 1, wherein, the concentration for evacuating pectase in liquid is formulated as 0.01-
0.1%.
3. yellow peach vacuum-pumping method as claimed in claim 1, wherein, the concentration for evacuating pectase in liquid is formulated as 0.03-
0.05%.
4. yellow peach vacuum-pumping method as claimed in claim 1, wherein, by weight, the liquid that evacuates is also including 0.1-0.5%
The D-araboascorbic acid sodium and/or ascorbic acid of citric acid and 0.05-0.25%.
5. yellow peach vacuum-pumping method as claimed in claim 4, wherein, by weight, the liquid that evacuates is also including 0.1-0.3%
The D-araboascorbic acid sodium and/or ascorbic acid of citric acid and 0.05-0.15%.
6. yellow peach vacuum-pumping method as claimed in claim 4, wherein, the citric acid and the D-araboascorbic acid sodium and/or
The weight ratio of ascorbic acid is 1.5-2.5:1.
7. yellow peach vacuum-pumping method as claimed in claim 1, wherein, step (2) in negative pressure of the gauge pressure less than or equal to -0.08Mpa
Under the conditions of evacuated.
8. yellow peach vacuum-pumping method as claimed in claim 1, wherein, the step (2) middle submergence for keeping yellow peach in the evacuation liquid
Depth is at least 3 centimetres, preferably at least 5 centimetres.
9. yellow peach vacuum-pumping method as claimed in claim 1, wherein, step is (2) middle, and to keep the temperature for evacuating liquid be 35-65
Degree, evacuated time is 5-10 minutes.
10. a kind of Yellow-peach can, wherein, described yellow peach is taken out using the method as described in any one of claim 1 to 9
Empty.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611242809.0A CN106819975A (en) | 2016-12-29 | 2016-12-29 | Yellow-peach can and yellow peach vacuum-pumping method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611242809.0A CN106819975A (en) | 2016-12-29 | 2016-12-29 | Yellow-peach can and yellow peach vacuum-pumping method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887625A (en) * | 2018-06-27 | 2018-11-27 | 临沂市大明食品有限公司 | Yellow-peach can processing technology |
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| CN110463939A (en) * | 2019-08-29 | 2019-11-19 | 河北考力森生物科技有限公司 | A kind of oligopeptide apple products |
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