CN110915906A - Preparation process of canned apricots in syrup - Google Patents

Abstract

The invention provides a preparation process of a sweet water apricot can, which comprises the following steps: selecting qualified apricots; insolating and deactivating enzyme; cleaning; manually processing the apricot kernels; color protection treatment, wherein the soaking time is 10-12 min; pouring the apricot slices subjected to color protection treatment onto a conveying belt at the inlet of an alkali spraying machine prepared with alkali liquor; removing residual peels of the apricot slices subjected to alkali leaching in a peeling machine, and neutralizing; canning, and then injecting sugar water; sterilizing; labeling and boxing. Compared with the prior art, the invention has the following advantages: the sweet water apricot can obtained by the invention has good color, moderate taste and rich nutrition; the preparation method is simple, low in preparation process cost and environment-friendly.

Description

Preparation process of canned apricots in syrup

Technical Field

The invention relates to the field of fruit can preparation, in particular to a preparation process of a sweet water apricot can.

Background

The fruit cans are named after different materials, and the raw materials of the fruit cans are generally obtained from fruits.

The apricot is a plant of Prunus in Prunus, and has spherical apricot fruit, thin inverted egg shape, slight flat shape, peach-like shape, diameter of above 2.5cm, white color, yellow color to yellow red color, juicy pulp, and no crack when mature. The apricot is rich in nutrition, contains various vitamins and inorganic salts necessary for human body, and is a fruit with high nutritive value. The almonds are more nutritious, and can be divided into two types according to taste, one type is sweet, fat and tender, and the other type is bitter, bitter and greasy, and can be used as a good product for treating diseases, and can treat wind-cold lung diseases, clear heat and remove toxicity.

With the acceleration of life rhythm, people have higher and higher demand for canned fruits. The existing canned apricots have poor color and luster, too soft and glutinous taste and excessive nutrient loss.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a preparation process of a canned apricot in syrup to solve the problems of poor color, excessively soft and glutinous taste and excessive nutrient loss of the existing canned apricot.

The invention is realized by the following technical scheme:

the invention provides a preparation process of a sweet water apricot can, which comprises the following steps:

(1) selecting apricots with the maturity of seven to eight percent, normal flavor, no plant diseases and insect pests and no rot;

(2) spreading the apricots in the sun for insolation for 9-11h, then sub-packaging the apricots in a de-enzyming basket, and de-enzyming for 1-2h in hot water at the temperature of 90-95 ℃;

(3) picking up the green-removed apricot together with the green-removing basket, placing the apricot in a cold water tank for soaking for 2-4min, and continuously stirring the apricot during soaking to perform good cleaning;

(4) cutting the cleaned apricots into and splitting the fruit seams, removing damaged apricots and impurities, and manually breaking off apricot pits;

(5) then soaking the apricot with the processed apricot kernel in a Vc solution containing 0.1-0.3% for color protection treatment, wherein the soaking time is 10-12 min;

(6) pouring the apricot slices subjected to color protection treatment onto a conveying belt at the inlet of an alkali spraying machine prepared with alkali liquor, wherein the temperature of the alkali liquor is 90-95 ℃, and the concentration of the alkali liquor is 8-12 Baume degrees;

(7) removing residual peels of the apricot slices subjected to alkali leaching in a peeling machine, and adding citric acid into the peeled apricot slices in a water tank for neutralization;

(8) taking out the neutralized apricot slices, dripping water, filling into a tank, and then injecting sugar water;

(9) sterilizing the cans at the temperature of 100-120 ℃, and cooling to 35-38 ℃ within 1-3 h;

(10) the can is labeled and boxed after passing the appearance inspection, sensory identification, physical and chemical determination and microbiological test.

Preferably, the sugar water in the step (8) is prepared by dissolving 2000-2400g of white granulated sugar, 20-40g of EDTA-2Na and 6-10gVc in 8Kg of hot water.

Compared with the prior art, the invention has the following advantages: the sweet water apricot can obtained by the invention has good color, moderate taste and rich nutrition; the preparation method is simple, low in preparation process cost and environment-friendly.

Detailed Description

The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.

Example 1

A preparation process of a canned sweet water apricot comprises the following steps:

(1) selecting apricots with the maturity of seven to eight percent, normal flavor, no plant diseases and insect pests and no rot;

(2) flatly spreading the apricots in the sun for insolation for 9h, then sub-packaging the apricots in a water-removing basket, and removing water in hot water at 90 ℃ for 1 h;

(3) picking up the apricot subjected to water removing together with the water removing basket, placing the apricot in a cold water tank for soaking for 2min, and continuously stirring the apricot and the water removing basket during soaking to perform good cleaning;

(4) cutting the cleaned apricots into and splitting the fruit seams, removing damaged apricots and impurities, and manually breaking off apricot pits;

(5) then soaking the apricot with the processed apricot kernel in a Vc solution containing 0.1% for color protection treatment, wherein the soaking time is 10 min;

(6) pouring the apricot slices subjected to color protection treatment onto a conveying belt at the inlet of an alkali spraying machine prepared with alkali liquor, wherein the temperature of the alkali liquor is 90 ℃, and the concentration of the alkali liquor is 8 Baume degrees;

(7) removing residual peels of the apricot slices subjected to alkali leaching in a peeling machine, and adding citric acid into the peeled apricot slices in a water tank for neutralization;

(8) taking out the neutralized apricot slices, dripping water, filling into a tank, and then injecting sugar water;

(9) sterilizing the canned cans at 100 ℃, and cooling to 35 ℃ within 1 h;

(10) the can is labeled and boxed after passing the appearance inspection, sensory identification, physical and chemical determination and microbiological test.

Wherein the formula of the sugar water in the step (8) is obtained by dissolving 2000g of white granulated sugar, 20g of EDTA-2Na and 6gVc in 8Kg of hot water.

Example 2

A preparation process of a canned sweet water apricot comprises the following steps:

(1) selecting apricots with the maturity of seven to eight percent, normal flavor, no plant diseases and insect pests and no rot;

(2) flatly spreading the apricots in the sun for insolation for 11h, then sub-packaging the apricots in a de-enzyming basket, and de-enzyming for 2h in hot water at the temperature of 95 ℃;

(3) picking up the apricot subjected to water removing together with the water removing basket, placing the apricot in a cold water tank for soaking for 4min, and continuously stirring the apricot and the water removing basket during soaking to perform good cleaning;

(4) cutting the cleaned apricots into and splitting the fruit seams, removing damaged apricots and impurities, and manually breaking off apricot pits;

(5) then soaking the apricot with the processed apricot kernel in a Vc solution containing 0.3% for color protection treatment, wherein the soaking time is 12 min;

(6) pouring the apricot slices subjected to color protection treatment onto a conveying belt at the inlet of an alkali spraying machine prepared with alkali liquor, wherein the temperature of the alkali liquor is 95 ℃, and the concentration of the alkali liquor is 12 Baume degrees;

(7) removing residual peels of the apricot slices subjected to alkali leaching in a peeling machine, and adding citric acid into the peeled apricot slices in a water tank for neutralization;

(8) taking out the neutralized apricot slices, dripping water, filling into a tank, and then injecting sugar water;

(9) sterilizing the canned cans at 120 ℃, and cooling to 38 ℃ within 3 h;

(10) the can is labeled and boxed after passing the appearance inspection, sensory identification, physical and chemical determination and microbiological test.

Wherein, the formula of the sugar water in the step (8) is obtained by dissolving 2400g of white granulated sugar, 40g of EDTA-2Na and 10gVc in 8Kg of hot water.

Example 3

A preparation process of a canned sweet water apricot comprises the following steps:

(1) selecting apricots with the maturity of seven to eight percent, normal flavor, no plant diseases and insect pests and no rot;

(2) flatly spreading the apricots in the sun for insolation for 10h, then sub-packaging the apricots in a water-removing basket, and removing water in hot water at 93 ℃ for 1.5 h;

(3) picking up the apricot subjected to water removing together with the water removing basket, placing the apricot in a cold water tank for soaking for 3min, and continuously stirring the apricot and the water removing basket during soaking to perform good cleaning;

(4) cutting the cleaned apricots into and splitting the fruit seams, removing damaged apricots and impurities, and manually breaking off apricot pits;

(5) then soaking the apricot with the processed apricot kernel in a Vc solution containing 0.2% for color protection treatment, wherein the soaking time is 11 min;

(6) pouring the apricot slices subjected to color protection treatment onto a conveying belt at the inlet of an alkali spraying machine prepared with alkali liquor, wherein the temperature of the alkali liquor is 93 ℃, and the concentration of the alkali liquor is 10 Baume degrees;

(7) removing residual peels of the apricot slices subjected to alkali leaching in a peeling machine, and adding citric acid into the peeled apricot slices in a water tank for neutralization;

(8) taking out the neutralized apricot slices, dripping water, filling into a tank, and then injecting sugar water;

(9) sterilizing the canned cans at 110 ℃, and cooling to 36 ℃ within 2 h;

(10) the can is labeled and boxed after passing the appearance inspection, sensory identification, physical and chemical determination and microbiological test.

Wherein, the formula of the sugar water in the step (8) is obtained by dissolving 2200g of white granulated sugar, 30g of EDTA-2Na and 8gVc in 8Kg of hot water.

The sweet water apricot can obtained by the invention has good color, moderate taste and rich nutrition; the preparation method is simple, low in preparation process cost and environment-friendly.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (2)

1. A preparation process of a canned sweet water apricot is characterized by comprising the following steps:

(1) selecting apricots with the maturity of seven to eight percent, normal flavor, no plant diseases and insect pests and no rot;

(2) spreading the apricots in the sun for insolation for 9-11h, then sub-packaging the apricots in a de-enzyming basket, and de-enzyming for 1-2h in hot water at the temperature of 90-95 ℃;

(3) picking up the green-removed apricot together with the green-removing basket, placing the apricot in a cold water tank for soaking for 2-4min, and continuously stirring the apricot during soaking to perform good cleaning;

(4) cutting the cleaned apricots into and splitting the fruit seams, removing damaged apricots and impurities, and manually breaking off apricot pits;

(5) then soaking the apricot with the processed apricot kernel in a Vc solution containing 0.1-0.3% for color protection treatment, wherein the soaking time is 10-12 min;

(6) pouring the apricot slices subjected to color protection treatment onto a conveying belt at the inlet of an alkali spraying machine prepared with alkali liquor, wherein the temperature of the alkali liquor is 90-95 ℃, and the concentration of the alkali liquor is 8-12 Baume degrees;

(7) removing residual peels of the apricot slices subjected to alkali leaching in a peeling machine, and adding citric acid into the peeled apricot slices in a water tank for neutralization;

(8) taking out the neutralized apricot slices, dripping water, filling into a tank, and then injecting sugar water;

(9) sterilizing the cans at the temperature of 100-120 ℃, and cooling to 35-38 ℃ within 1-3 h;

(10) the can is labeled and boxed after passing the appearance inspection, sensory identification, physical and chemical determination and microbiological test.

2. A preparation process of a sugar-water apricot can as claimed in claim 1, characterized in that, the sugar water in step (8) is prepared by dissolving 2000-2400g white sugar, 20-40g EDTA-2Na and 6-10gVc in 8Kg hot water.