CN108887625A - Yellow-peach can processing technology - Google Patents
Yellow-peach can processing technology Download PDFInfo
- Publication number
- CN108887625A CN108887625A CN201810679764.6A CN201810679764A CN108887625A CN 108887625 A CN108887625 A CN 108887625A CN 201810679764 A CN201810679764 A CN 201810679764A CN 108887625 A CN108887625 A CN 108887625A
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- China
- Prior art keywords
- peach
- yellow
- liquid
- processing technology
- evacuated
- 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.)
- Pending
Links
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 39
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 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 claims abstract description 20
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 15
- 241000628997 Flos Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 235000014613 canned/preserved soup Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 11
- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 241000238631 Hexapoda Species 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 6
- 231100000241 scar Toxicity 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000010257 thawing Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims description 16
- 241000723353 Chrysanthemum Species 0.000 claims description 14
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of Yellow-peach can processing technologys, belong to can processing technical field.The Yellow-peach can processing technology, includes the following steps：7-8 is selected to divide ripe, strip is cut into after the peeling of surface without scar, the yellow peach raw material of no insect pest and machinery wound in surface；Liquid and yellow peach item will be evacuated according to 2-3:1 volume ratio, which is added, to be evacuated in tank, and control evacuation temperature is 30-45 DEG C, is evacuated to yellow peach item, and evacuated time was controlled at 3-8 minutes；Pure water is boiled, the white sugar of water quality 15-20% is then added into pure water, thawing is added citric acid and vitamin C after boiling cooling, obtains liquid glucose, Flos Lonicerae extractive solution and chrysanthemum extract liquid are then added into liquid glucose, it is spare to obtain canned soup；Yellow peach item is fitted into tank, vacuum seal after canned soup is then poured into, Yellow-peach can is obtained after sterilization.The method of the present invention can be used for producing Yellow-peach can.
Description
Technical field
The present invention relates to a kind of Yellow-peach can processing technologys, belong to can processing technical field.
Background technique
Tinned food refers to the food that sealing can save the long period at room temperature in a reservoir and through sterilization, can
Food substantially prolongs the shelf-life under conditions of not adding preservative agent, and loss of the nutritional ingredient in canning processing is micro- in food
Its is micro-.Tinned food is due to convenient, and can opening is instant whenever and wherever possible, and regardless of season, four seasons fruits and vegetables are enjoyed for the moment, because
This tinned food is loved by consumers.
Summary of the invention
The purpose of the present invention is to provide a kind of Yellow-peach can processing technologys, and processing technology is simple, the can mouthfeel of production
It is good.
The Yellow-peach can processing technology, includes the following steps：
(1) pretreatment of raw material：
7-8 is selected to divide ripe, strip is cut into after the peeling of surface without scar, the yellow peach raw material of no insect pest and machinery wound in surface；
(2) it evacuates：
Liquid and yellow peach item will be evacuated according to 2-3:1 volume ratio, which is added, to be evacuated in tank, and control evacuation temperature is 30-45 DEG C,
Yellow peach item is evacuated, evacuated time was controlled at 3-8 minutes；
(3) match soup：Pure water is boiled, the white sugar of water quality 15-20% is then added into pure water, thawing is boiled cold
But citric acid and vitamin C are added afterwards, obtains liquid glucose, Flos Lonicerae extractive solution and chrysanthemum extract liquid are then added into liquid glucose,
It is spare to obtain canned soup；
(4) filling and sealing：Yellow peach item is fitted into tank, vacuum seal after canned soup is then poured into, Huang is obtained after sterilization
Peach can.
It further says, the yellow peach ingredient requirement hardness is greater than 5 × 105P。
It further says, the evacuation liquid is made of pure water, citric acid and vitamin C, wherein pure water, citric acid
And ascorbic mass ratio is 8Kg：2-6g：2-6g.
It further says, pure water, citric acid and ascorbic mass ratio are 8Kg in the evacuation liquid：3g：4g.
It further says, the liquid glucose is 120 with the mass ratio of Flos Lonicerae extractive solution and chrysanthemum extract liquid:2-5:2-5.
It further says, the liquid glucose is 120 with the mass ratio of Flos Lonicerae extractive solution and chrysanthemum extract liquid:3:2.4.
It further says, the filling and sealing process, sealing safety value is 3-5mm.
It further says, the Yellow-peach can opening vacuum degree is 0.015-0.035Mpa, repeatedly connects rate greater than 55%, tightly
Density is greater than 60%.
It further says, the sterilization temperature is 38-42 DEG C.
It further says, the yellow peach raw material selection color rank is in the middle above yellow peach of Huang.
Compared with prior art the beneficial effects of the invention are as follows：
Yellow peach is using process is evacuated in the present invention, and the yellow peach shapeliness of production, edge notches is neat, does not have batting shape
Pulp, without white radioactivity striped on pulp, color is consistent, and filling liquid is transparent；The present invention does not use various additives, keeps
The original fragranced of yellow peach, edible safety.The present invention also adds Flos Lonicerae extractive solution and chrysanthemum extract liquid, and chrysanthemum, which has, to be dredged
The function of wind, calming the liver, honeysuckle have effects that clearing heat and detoxicating, anti-inflammatory, qi-restoratives treats wind.
Specific embodiment
The present invention will be further described combined with specific embodiments below.
Embodiment 1
The Yellow-peach can processing technology, includes the following steps：
(1) pretreatment of raw material：
7-8 is selected to divide ripe, hardness is greater than 5 × 105P, surface is without scar, the yellow peach raw material of no insect pest and machinery wound, surface
After peeling, it is cut into strip；
(2) it evacuates：
Liquid and yellow peach item will be evacuated according to 2:1 volume ratio, which is added, to be evacuated in tank, and control evacuation temperature is 30 DEG C, to yellow peach
Item is evacuated, and evacuated time was controlled at 3 minutes, and the evacuation liquid is made of pure water, citric acid and vitamin C, wherein
Pure water, citric acid and ascorbic mass ratio are 4Kg：1g：1g；
(3) match soup：Pure water is boiled, the white sugar of water quality 15-20% is then added into pure water, thawing is boiled cold
But citric acid and vitamin C are added afterwards, obtains liquid glucose, Flos Lonicerae extractive solution and chrysanthemum extract liquid are then added into liquid glucose,
Canned soup is spare, the mass ratio of the liquid glucose and Flos Lonicerae extractive solution and chrysanthemum extract liquid is 60:1:1；
(4) filling and sealing：Yellow peach item is fitted into tank, vacuum seal after canned soup is then poured into, is killed under the conditions of 38 DEG C
Yellow-peach can, the filling and sealing process are obtained after bacterium, sealing safety value is 3-5mm, the Yellow-peach can opening vacuum
Degree is 0.015-0.035Mpa, repeatedly connects rate 60%, tightness 62%.
Embodiment 2
The Yellow-peach can processing technology, includes the following steps：
(1) pretreatment of raw material：
7-8 is selected to divide ripe, hardness is greater than 5 × 105P, surface is without scar, the yellow peach raw material of no insect pest and machinery wound, surface
After peeling, it is cut into strip；
(2) it evacuates：
Liquid and yellow peach item will be evacuated according to 3:1 volume ratio, which is added, to be evacuated in tank, and control evacuation temperature is 45 DEG C, to yellow peach
Item is evacuated, and evacuated time was controlled at 8 minutes, and the evacuation liquid is made of pure water, citric acid and vitamin C, wherein
Pure water, citric acid and ascorbic mass ratio are 4Kg：3g：3g；
(3) match soup：Pure water is boiled, the white sugar of water quality 15-20% is then added into pure water, thawing is boiled cold
But citric acid and vitamin C are added afterwards, obtains liquid glucose, Flos Lonicerae extractive solution and chrysanthemum extract liquid are then added into liquid glucose,
Canned soup is spare, the mass ratio of the liquid glucose and Flos Lonicerae extractive solution and chrysanthemum extract liquid is 120:5:5；
(4) filling and sealing：Yellow peach item is fitted into tank, vacuum seal after canned soup is then poured into, is killed under the conditions of 42 DEG C
Yellow-peach can, the filling and sealing process are obtained after bacterium, sealing safety value is 3-5mm, the Yellow-peach can opening vacuum
Degree is 0.015-0.035Mpa, repeatedly connects rate 56%, tightness 61%.
Embodiment 3
The Yellow-peach can processing technology, includes the following steps：
(1) pretreatment of raw material：
7-8 is selected to divide ripe, hardness is greater than 5 × 105P, surface is without scar, the yellow peach raw material of no insect pest and machinery wound, surface
After peeling, it is cut into strip；
(2) it evacuates：
Liquid and yellow peach item will be evacuated according to 2.5:1 volume ratio, which is added, to be evacuated in tank, and control evacuation temperature is 40 DEG C, to Huang
Peach item is evacuated, and evacuated time was controlled at 5 minutes, and the evacuation liquid is made of pure water, citric acid and vitamin C,
Middle pure water, citric acid and ascorbic mass ratio are 8Kg：3g：4g；
(3) match soup：Pure water is boiled, the white sugar of water quality 18% is then added into pure water, cooling is boiled in thawing
Citric acid and vitamin C are added afterwards, obtains liquid glucose, Flos Lonicerae extractive solution and chrysanthemum extract liquid are then added into liquid glucose, obtains
Canned soup is spare, and the liquid glucose is 120 with the mass ratio of Flos Lonicerae extractive solution and chrysanthemum extract liquid:3:2.4；
(4) filling and sealing：Yellow peach item is fitted into tank, vacuum seal after canned soup is then poured into, is killed under the conditions of 40 DEG C
Yellow-peach can, the filling and sealing process are obtained after bacterium, sealing safety value is 3-5mm, the Yellow-peach can opening vacuum
Degree is 0.015-0.035Mpa, repeatedly connects rate 65%, tightness 68%.
Yellow peach of the present invention is free of pre-cooking process, whole low temperature process, on the one hand softening yellow peach mouthfeel guarantees yellow peach shape
Good, edge notches is neat, and without batting shape pulp, without white radioactivity striped on pulp, color is consistent, and filling liquid is transparent；
On the other hand it avoids high temperature by pulp softening, influences yellow peach hardness, yellow peach processing of the present invention is taken out using technique, strict control is evacuated
Air temperature degree, time and evacuation liquid raw material proportioning, are filled up completely evacuation liquid to yellow peach, prevent having air oxidation in yellow peach
It is overflowed with the later period, guarantees to make Yellow-peach can mouthfeel more preferably with liquid glucose osmotic pressure and ingredient balance inside yellow peach.
Claims (9)
1. a kind of Yellow-peach can processing technology, it is characterised in that include the following steps：
(1) pretreatment of raw material：
7-8 is selected to divide ripe, strip is cut into after the peeling of surface without scar, the yellow peach raw material of no insect pest and machinery wound in surface；
(2) it evacuates：
Liquid and yellow peach item will be evacuated according to 2-3:1 volume ratio, which is added, to be evacuated in tank, and control evacuation temperature is 30-45 DEG C, to Huang
Peach item is evacuated, and evacuated time was controlled at 3-8 minutes；
(3) match soup：Pure water is boiled, the white sugar of water quality 15-20% is then added into pure water, after cooling is boiled in thawing
Citric acid and vitamin C is added, obtains liquid glucose, Flos Lonicerae extractive solution and chrysanthemum extract liquid are then added into liquid glucose, obtains tank
Head soup is spare；
(4) filling and sealing：Yellow peach item is fitted into tank, vacuum seal after canned soup is then poured into, yellow peach tank is obtained after sterilization
Head.
2. Yellow-peach can processing technology according to claim 1, it is characterised in that：The yellow peach ingredient requirement hardness is greater than
5×105P。
3. Yellow-peach can processing technology according to claim 2, it is characterised in that：The evacuation liquid is by pure water, lemon
Acid and vitamin C composition, wherein pure water, citric acid and ascorbic mass ratio are 8Kg：2-6g：2-6g.
4. Yellow-peach can processing technology according to claim 3, it is characterised in that：Pure water, lemon in the evacuation liquid
Sour and ascorbic mass ratio is 8Kg：3g：4g.
5. Yellow-peach can processing technology according to claim 4, it is characterised in that：The liquid glucose and Flos Lonicerae extractive solution with
And the mass ratio of chrysanthemum extract liquid is 120:2-5:2-5.
6. Yellow-peach can processing technology according to claim 5, it is characterised in that：The liquid glucose and Flos Lonicerae extractive solution with
And the mass ratio of chrysanthemum extract liquid is 120:3:2.4.
7. Yellow-peach can processing technology according to claim 6, it is characterised in that：The filling and sealing process, sealing peace
Total head is 3-5mm.
8. Yellow-peach can processing technology according to claim 7, it is characterised in that：The Yellow-peach can opening vacuum degree
For 0.015-0.035Mpa, rate is repeatedly connect greater than 55%, tightness is greater than 60%.
9. Yellow-peach can processing technology according to claim 8, it is characterised in that：The sterilization temperature is 38-42 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810679764.6A CN108887625A (en) | 2018-06-27 | 2018-06-27 | Yellow-peach can processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810679764.6A CN108887625A (en) | 2018-06-27 | 2018-06-27 | Yellow-peach can processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108887625A true CN108887625A (en) | 2018-11-27 |
Family
ID=64346624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810679764.6A Pending CN108887625A (en) | 2018-06-27 | 2018-06-27 | Yellow-peach can processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108887625A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63237734A (en) * | 1987-03-24 | 1988-10-04 | House Food Ind Co Ltd | Production of fruit chips |
| CN104489061A (en) * | 2014-11-26 | 2015-04-08 | 刘新才 | Vanilla fragrans and yellow peach can |
| CN106819975A (en) * | 2016-12-29 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Yellow-peach can and yellow peach vacuum-pumping method |
| CN107950931A (en) * | 2017-08-28 | 2018-04-24 | 安徽贝宝食品有限公司 | A kind of preparation method of Yellow-peach can |
-
2018
- 2018-06-27 CN CN201810679764.6A patent/CN108887625A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63237734A (en) * | 1987-03-24 | 1988-10-04 | House Food Ind Co Ltd | Production of fruit chips |
| CN104489061A (en) * | 2014-11-26 | 2015-04-08 | 刘新才 | Vanilla fragrans and yellow peach can |
| CN106819975A (en) * | 2016-12-29 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Yellow-peach can and yellow peach vacuum-pumping method |
| CN107950931A (en) * | 2017-08-28 | 2018-04-24 | 安徽贝宝食品有限公司 | A kind of preparation method of Yellow-peach can |
Non-Patent Citations (2)
| Title |
|---|
| 段长青，等: "《园艺产品加工学》", 31 March 1997, 世界图书出版公司 * |
| ***: "《2012中国食品工业与科技发展报告》", 30 June 2012, 中国轻工业出版社 * |
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Application publication date: 20181127 |