CN101623077A - Preparation method of syrup waxberry can - Google Patents
Preparation method of syrup waxberry can Download PDFInfo
- Publication number
- CN101623077A CN101623077A CN200910100988A CN200910100988A CN101623077A CN 101623077 A CN101623077 A CN 101623077A CN 200910100988 A CN200910100988 A CN 200910100988A CN 200910100988 A CN200910100988 A CN 200910100988A CN 101623077 A CN101623077 A CN 101623077A
- Authority
- CN
- China
- Prior art keywords
- juice
- water
- red bayberry
- waxberry
- preparation
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of a syrup waxberry can. The syrup waxberry can is prepared by adding waxberry juice to ingredient juice prepared by a general preparation method of the syrup waxberry can. The preparation process of the ingredient juice with the added waxberry juice comprises the following steps: cleaning waxberries which are selected from raw materials; removing impurities; adding small waxberries which are separated and unsatisfied with the canning requirement; adding waxberries and water in a weight ratio of (10-11):8 to a container; then, boiling up the waxberries and the water and keeping temperature for 10-15 minutes; then, extracting juice liquid from the container and removing slag by centrifugalization; filtering by a 120-mesh screen to obtain waxberry juice; preparing water and waxberry juice according to a volume ratio of (2-3):1; uniformly mixing, boiling up and adding white sugar in an amount so that the solution mixing the water and the waxberry juice has a volume of 240-300 g/L; and uniformly stirring to obtain the ingredient juice containing the waxberry juice. The invention is prepared by adding the waxberry juice to the ingredient juice so as to prolong the decoloring time of the can, fully utilize the raw materials and save the manufacture cost.
Description
Technical field
The present invention relates to a kind of preparation method of canned arbutu in syrup.
Background technology
Red bayberry is nutritious, and delicious flavour contains the vitamin of multiple human body needs, but red bayberry belongs to seasonal very strong fruit, and fruit is difficult for storing and transportation, and general the employing is processed into canned arbutu in syrup and is beneficial to long term storage, prolongs the edible phase.
But the canned arbutu in syrup of prior art for preparing, because red bayberry is rich in anthocyani pigment, and the anthocyani pigment normal temperature condition reaches instability down, canned arbutu in syrup the phenomenon of obviously fading will occur in half a year or shorter time, the local flavor and the color and luster of can had both been influenced, influenced the outward appearance of canned arbutu again, can only make a price reduction or handle, thereby caused the waste of the short and resource of canned arbutu product shelf life as expired food.
And, the canned arbutu in syrup of prior art for preparing, the red bayberry under in the process that the red bayberry raw material is selected, rejecting, and in the classification process, granule, fruit little red bayberry not too full, that do not satisfy the tinning requirement generally directly abandons, and has caused a large amount of raw-material wastes.
In order to prolong fading the phase of canned arbutu in syrup, the manufacturing enterprise of canned arbutu adopts the method for adding artificial color mostly, but in the reinforcement of present health of people consciousness and international to food green, health, natural requirement, the food that adds artificial color has been difficult in domestic or expand market access in the international market.
Summary of the invention
The technical problem to be solved in the present invention is the above-mentioned deficiency at prior art, and a kind of fading time that both can prolong canned arbutu in syrup is provided, and can save cost again, make full use of raw material, and need not to add the preparation method of the canned arbutu in syrup of artificial color.
Canned arbutu in syrup of the present invention adopts the processing step processing of conventional canned arbutu in syrup after the selecting and handle of red bayberry raw material, but in the process for preparation of joining soup (being syrup), except that the adding white sugar of routine, also must add cranberry juice.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of preparation method of canned arbutu in syrup, preparation process comprises: raw material is selected, and------------------the red bayberry tinning---adds and joins soup and---seal---sterilization---cooling draining in check in classification in the clear water rinsing to soak salt solution, it is characterized in that: added joining contained cranberry juice in the soup, the described soup process for preparation of joining that contains cranberry juice is: the red bayberry of selecting the back to reject raw material cleans up, remove impurity, add that classification gets off not satisfy the little red bayberry of tinning requirement, according to the weight ratio of red bayberry and water is to pack in container at 10～11: 8, then with red bayberry in the container and water boil and kept 10～15 minutes, take out juice then from container, remove slag through centrifugation, filter through 120 eye mesh screens again and obtain cranberry juice, volume ratio according to water and cranberry juice is 2～3: 1 preparation then, boil after mixing, add white sugar again, addition is counted 250～300g/L with water and the mixed solution of cranberry juice, stir, promptly obtain containing the soup of joining of cranberry juice.
The weight ratio of red bayberry and water is preferably 10: 8 in the said vesse.
The volume ratio of above-mentioned water and cranberry juice is preferably 2: 1.
Advantage of the present invention: (1) the present invention adopts in the soup juice of the canned arbutu of making and adds cranberry juice, therefore, has both prolonged the fading time (fading time can extend to a year and a half approximately) of can, has increased the color and luster and the local flavor of canned arbutu again.
(2) the present invention adopts from the little red bayberry of telling after raw material is selected red bayberry that the back rejects and classification that tinning requires that do not meet, extraction source as cranberry juice, the preparation canned arbutu join soup the time, cranberry juice is added, both made full use of raw material, and saved production cost again, reduced raw-material waste.
(3) the present invention adopts the cranberry juice that extracts from red bayberry itself to substitute artificial color, join in the canned arbutu, therefore, the canned arbutu of preparation is healthy, natural, green more, more can meet the health requirements of modern people, also be beneficial to product and expand market access at home or on the international market for food.
The specific embodiment
The invention is further illustrated by the following examples, but the present invention not only is confined to following examples.
Embodiment 1
The canned arbutu in syrup preparation process is as follows:
(1) raw material is selected:
A, by grain carpopodium and red bayberry are plucked with finger is careful;
B, when taking carpopodium and red bayberry, the quality by raw material is divided into respectively, export trade (satisfactory be used to sell to external charcoal plum, red plum) and leftover bits and pieces, rubbish;
Export trade charcoal plum: to dark red black, fruit is fresh full by dark purple black for color and luster, do not have to go rotten, disease and pest, deformity, machinery hinder, and obvious variegated fruit, single weight is more than 6g;
The red plum of export trade: as the red plum that picks out in from Xiangshan, Ningbo macrospecies red bayberry and charcoal plum.
Leftover bits and pieces: refer to the not enough fruit of maturity, machinery is hindered (being used to prepare cranberry juice) such as fruits.
(2) soak salt solution: the red bayberry of choosing is dipped in 10% the salt solution soak time 12～15 minutes;
Soak salt solution purpose: A. and remove the small worm that is attached on the fruit;
B. make the fruit partial dehydration, increase hardness, reduce the generation of finished product dehiscent fruit phenomenon, the salt solution after each the immersion drags for polypide and impurity in anhydrating with screen cloth;
(3) clear water rinsing: the red bayberry of soaking behind the salt solution must be through the secondary flow water rinse, removing surperficial small worm and impurity, and salt is cleaned, and does not have saline taste with mouthfeel and is as the criterion;
(4) classification: the YLF grader that adopts Ningbo Xiangshan Shuangyu Light Industry Machinery Co., Ltd. to produce carries out classification, when grader is transferred machine, need by the specification adjustment, gap in per two cylinders from big to small, according to following requirement, make the isolated red bayberry of each grade satisfy every jar in the grain number of red bayberry, with jar type 8113#, content quality is that the jar type meter of 567g is respectively: in 30 of article one; 31～35 of seconds; Article three, 36～40; Article four, 41～45; And five grades of the 5th fruit more than 45 are carried out classification and (are generally made the jar type 8113# and the 15173# of canned arbutu, corresponding content quality is respectively 567g and 3000g, classification herein refers to according to jar type 8113#, and content quality is that the jar type of 567g carries out classification).
(a grain number of general every jar is 40 and is fruit less than normal when above, does not satisfy the tinning requirement, therefore, is used to extract cranberry juice and uses.)
Also can adopt manual classification, still, red bayberry must be rolled through chute and be washed rear expert's work point level, is attached on the red bayberry fruit to prevent insect.
(5) draining: the red bayberry that the grader classification is got off connects red bayberry with plastic crate respectively by the grade of classification, requires every basket to hold evenly, must not exceed basket mouthful in order to avoid the damage red bayberry, 1 minute draining time.
(6) check: guarantee that red bayberry size, color and luster in same jar are even substantially, no carpopodium, red bayberry and foreign matter.
(7) red bayberry tinning: be after the slack tank of 8113# is sterilized in hot water more than 82 ℃ with the jar type, the red bayberry of check back gained is taken by weighing in the 285 gram tank fillings;
(8) add and join soup: the soup juice that at first contains cranberry juice: the red bayberry flush away sandstone of selecting the back to reject raw material according to following technology preparation, impurity such as leaf, clean up through circulating water again, the little red bayberry that gets off not satisfy the tinning requirement with classification, according to red bayberry 10kg in every jar, water 8kg, be encased in the jar of 18L, and then boil, and kept the state of boiling 10 minutes, from jar, take out soup juice again, remove slag with the centrifuge separation, filter through 120 eye mesh screens and obtain cranberry juice, the volume ratio according to water and cranberry juice is 2: 1 preparation soup juice then, boil after mixing, add white sugar again, addition is counted 300g/L with water and the mixed solution of cranberry juice, obtains containing the soup juice of cranberry juice; Then the above-mentioned soup juice boiling for preparing after 10 minutes, is taken by weighing 282 grams and joins in the red bayberry jar when temperature is more than 90 ℃.
(9) seal: the red bayberry jar is adopted the vacuum automatic sealing, and vacuum is at 0.04～0.05Mpa, and three rates of sealing all reach 60% or more (tight ness rating, repeatedly connect rate, seam rate), and whether seal by a jar inspection sealing back qualified;
(10) sterilization: the canned arbutu after step (9) sealed carries out the bus sterilization,
Bactericidal formula: specification 567g 90 ℃ ± 1 ℃/10 minutes
Vial 90 ℃ ± 1 ℃/12 minutes
82～84 ℃ of central temperatures
Above-mentioned 567g is meant the can content quality, and corresponding is the temperature and time of sterilization; After central temperature is the sterilization of canned food, with the temperature at thermometer measure can center.
(11) cooling: adopt twice cooling, the temperature that requires the cold water first time is about 50 ℃, and temperature can be used normal-temperature water for the second time, and the attention cooling is wanted thoroughly.Wipe after the cooling listen, warehouse-in gets final product.
Embodiment 2
(1) raw material is selected
A, by grain carpopodium and red bayberry are plucked with finger is careful;
B, when taking carpopodium and red bayberry, the quality by raw material is divided into respectively, export trade (charcoal plum, red plum) and leftover bits and pieces, rubbish;
Export trade charcoal plum: to dark red black, fruit is fresh full by dark purple black for color and luster, do not have to go rotten, disease and pest, deformity, machinery hinder, and obvious variegated fruit, single weight is more than 6g;
The red plum of export trade: as the red plum that picks out in from Xiangshan, Ningbo macrospecies red bayberry and charcoal plum.Preceding road only divides export trade and leftover bits and pieces, is regardless of color and luster;
Leftover bits and pieces: refer to the not enough fruit of maturity, machinery is hindered fruit etc.
(2) soak salt solution: the red bayberry of choosing is dipped in 10% the salt solution, soak time 12 minutes is measured brine strength before each the immersion, makes and satisfies above-mentioned concentration requirement;
Soak salt solution purpose: A. and remove the small worm that is attached on the fruit;
B. make the fruit partial dehydration, increase hardness, reduce the generation of finished product dehiscent fruit phenomenon, the salt solution after each the immersion drags for polypide and impurity in anhydrating with screen cloth;
(3) clear water rinsing: the red bayberry of soaking behind the salt solution must be through the secondary flow water rinse, removing surperficial small worm and impurity, and salt is cleaned, and does not have saline taste with mouthfeel and is as the criterion;
(4) grader classification: classification: the YLF grader that adopts Ningbo Xiangshan Shuangyu Light Industry Machinery Co., Ltd. to produce carries out classification, when grader is transferred machine, need by the specification adjustment, gap in per two cylinders from big to small, according to following requirement, make the isolated red bayberry of each grade satisfy every jar in the grain number of red bayberry, be respectively in 567g: in 30 of article one; 31～35 of seconds; Article three, 36～40; Article four, 41～45; And five grades of the 5th fruit more than 45 are carried out classification and (are generally made the jar type 8113# and the 15173# of canned arbutu, corresponding content quality is respectively 567g and 3000g, classification herein refers to according to jar type 8113#, and content quality is that the jar type of 567g carries out classification).
(a grain number of general every jar is 40 and is fruit less than normal when above, is not inconsistent to attach together requirement, is used to extract cranberry juice and uses.)
When classification had little time to want manual classification as grader, red bayberry must be rolled through chute and be washed rear expert's work point level, was attached on the red bayberry fruit to prevent insect.
(5) draining: the red bayberry that grader gets off connects red bayberry with plastic crate, requires every basket to hold evenly, must not exceed the basket mouth in order to avoid damage red bayberry, will be during tinning by the order of first in first out, and 1 minute draining time.
(6) check: guarantee that red bayberry size, color and luster in same jar are even substantially, no carpopodium, red bayberry and foreign matter.
(7) red bayberry tinning: be after the slack tank of 15173# is sterilized in hot water more than 82 ℃, will check back gained red bayberry to take by weighing in the 1510 gram tank fillings with the jar type;
(8) add and join soup: the soup juice that at first contains cranberry juice: the red bayberry flush away sandstone of selecting the back to reject raw material according to following technology preparation, impurity such as leaf, clean up through circulating water again, the little red bayberry that gets off not satisfy the tinning requirement with classification, according to red bayberry 11kg in every jar, water 8kg, be encased in the jar of 18L, and then boil, and kept the state of boiling 14 minutes, from jar, take out soup juice again, remove slag with the centrifuge separation, filter through 120 eye mesh screens and obtain cranberry juice, the volume ratio according to water and cranberry juice is 3: 1 preparation soup juice then, boil after mixing, add white sugar again, addition is counted 250g/L with water and the mixed solution of cranberry juice, obtains containing the soup juice of cranberry juice; Then the above-mentioned soup juice boiling for preparing after 10 minutes, is taken by weighing 1490 grams and joins in the red bayberry jar when temperature is more than 90 ℃.
(9) seal: the red bayberry jar is adopted the vacuum automatic sealing, and vacuum is at 0.04～0.05Mpa, and three rates of sealing all reach 60% or more (tight ness rating, repeatedly connect rate, seam rate), and whether seal by a jar inspection sealing back qualified;
(10) sterilization: the canned arbutu after step (9) sealed carries out the bus sterilization,
Bactericidal formula: specification 3000g 90 ℃ ± 1 ℃/20 minutes
Vial 90 ℃ ± 1 ℃/12 minutes
82～84 ℃ of central temperatures
Above-mentioned 3000g is meant the can content quality, and corresponding is the temperature and time of sterilization; After central temperature is the sterilization of canned food, with the temperature at thermometer measure can center.
(11) cooling: adopt twice cooling, the temperature that requires first cold water is about 50 ℃, and temperature can be used normal-temperature water for the second time, notices that cooling is saturating.Wipe after the cooling listen, warehouse-in gets final product.
Claims (3)
1. the preparation method of a canned arbutu in syrup, preparation process comprises: raw material is selected, and------------------the red bayberry tinning---adds and joins soup and---seal---sterilization---cooling draining in check in classification in the clear water rinsing to soak salt solution, it is characterized in that: added joining contained cranberry juice in the soup, the described soup process for preparation of joining that contains cranberry juice is: the red bayberry of selecting the back to reject raw material cleans up, remove impurity, add that classification gets off not satisfy the little red bayberry of tinning requirement, according to the weight ratio of red bayberry and water is to pack in container at 10～11: 8, then with red bayberry in the container and water boil and kept 10～15 minutes, take out juice more from container, remove slag through centrifugation, obtain cranberry juice through the filtration of 120 eye mesh screens, volume ratio according to water and cranberry juice is 2～3: 1 preparation then, boil after mixing, add white sugar again, addition is counted 240～300g/L with water and the mixed solution of cranberry juice, stirs, and promptly obtains containing the soup of joining of cranberry juice.
2. the preparation method of canned arbutu in syrup according to claim 1, it is characterized in that: the weight ratio of red bayberry and water is 10: 8 in the described container.
3. the preparation method of canned arbutu in syrup according to claim 1, it is characterized in that: the volume ratio of described water and cranberry juice is 2: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101009888A CN101623077B (en) | 2009-08-06 | 2009-08-06 | Preparation method of syrup waxberry can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101009888A CN101623077B (en) | 2009-08-06 | 2009-08-06 | Preparation method of syrup waxberry can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101623077A true CN101623077A (en) | 2010-01-13 |
| CN101623077B CN101623077B (en) | 2011-08-24 |
Family
ID=41519185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101009888A Expired - Fee Related CN101623077B (en) | 2009-08-06 | 2009-08-06 | Preparation method of syrup waxberry can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101623077B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103126022A (en) * | 2013-03-27 | 2013-06-05 | 苏州苏东庭生物科技有限公司 | Processing technique of bayberry juice with ginger flavor |
| CN103392789A (en) * | 2013-07-30 | 2013-11-20 | 苏州苏东庭生物科技有限公司 | Processing method of waxberry canned arbutu |
| CN105166022A (en) * | 2015-07-23 | 2015-12-23 | 高广军 | Sugar water canned myrica rubra fruit production method |
| CN106615078A (en) * | 2016-12-20 | 2017-05-10 | 陶胜 | Preparation method of bamboo fungus health-care can |
| CN110419699A (en) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | A kind of canned arbutu in syrup without additive |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1167589A (en) * | 1997-04-11 | 1997-12-17 | 王宇鹏 | Pure natural pulp type waxberry juice beverage and production process thereof |
| CN101095538A (en) * | 2006-06-30 | 2008-01-02 | 陈法华 | Waxberry beverage particles and preparing process thereof |
| CN101176541A (en) * | 2007-12-11 | 2008-05-14 | 浙江省农业科学院 | Processing method entirely using fruit juice and fruit embryo of waxberry |
-
2009
- 2009-08-06 CN CN2009101009888A patent/CN101623077B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103126022A (en) * | 2013-03-27 | 2013-06-05 | 苏州苏东庭生物科技有限公司 | Processing technique of bayberry juice with ginger flavor |
| CN103392789A (en) * | 2013-07-30 | 2013-11-20 | 苏州苏东庭生物科技有限公司 | Processing method of waxberry canned arbutu |
| CN105166022A (en) * | 2015-07-23 | 2015-12-23 | 高广军 | Sugar water canned myrica rubra fruit production method |
| CN106615078A (en) * | 2016-12-20 | 2017-05-10 | 陶胜 | Preparation method of bamboo fungus health-care can |
| CN110419699A (en) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | A kind of canned arbutu in syrup without additive |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101623077B (en) | 2011-08-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101623077B (en) | Preparation method of syrup waxberry can | |
| CN103704364B (en) | Leisure strong-smelling preserved bean curd | |
| CN102283411A (en) | Blueberry composite drink and processing method | |
| CN104522781A (en) | Ginseng-red date composite health drink and preparation method thereof | |
| CN101731691A (en) | Method for preparing sweet potato-pineapple compound drink | |
| CN104187995A (en) | Red raspberry and hawthorn fruit compound juice and preparation method thereof | |
| CN102356903A (en) | Purple sweet potato-blackberry composite pulp beverage and its preparation method | |
| CN104187932A (en) | Roxburgh rose and pyracantha compound juice and preparation method thereof | |
| CN105249443A (en) | Processing method of salted fresh pleurotus ostreatus | |
| CN108095041A (en) | A kind of paste flavor thick chilli sauce and preparation method thereof | |
| CN100391348C (en) | Technique for processing shell-on canned bamboo shoot | |
| CN106071432A (en) | A kind of watermelon, strawberry, the processing method of tomato compound fruit and vegetable juice | |
| CN105647760A (en) | Preparation method of blueberry fruit wine | |
| CN102342552B (en) | Small white almond fruit juice beverage and preparation method thereof | |
| CN101965869A (en) | Improved sweet corn canned food and preparation method thereof | |
| CN104856177B (en) | A kind of rhizoma Gastrodiae Normal juice and preparation method thereof and rhizoma Gastrodiae juice beverage | |
| CN102415588B (en) | Method for processing fresh live sea cucumbers | |
| CN1155392A (en) | Preserving and processing method for edible bamboo shoots | |
| CN109673876A (en) | The preparation method of Passion Fruit Juice beverage | |
| CN1618337A (en) | Method for producing beverage contg. aloes juice | |
| CN107484988A (en) | A kind of instant purple sweet potato soup electuary and its preparation technology | |
| KR100785712B1 (en) | Method of manufacturing ketchup in red, green or yellow color using liquid Kimchi | |
| CN113017024A (en) | Natural fruit and vegetable colorful fish paste and preparation method thereof | |
| CN108419968B (en) | Preparation method of prune extract paste | |
| CN105595255A (en) | Blueberry tart and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: NINGBO ORIENT JIUZHOU FOOD TRADE + INDUSTRY CO., L Free format text: FORMER OWNER: NINGBO FENGZHOU INTERNATIONAL TRADING CO., LTD. Effective date: 20110714 |
|
| C14 | Grant of patent or utility model | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| GR01 | Patent grant | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20110714 Address after: 315142 Yinzhou District, Ningbo Tong Tong Town Dongshan Village Applicant after: Ningbo Orient Jiuzhou Food Trade & Industry Co., Ltd. Address before: 315142 Yinzhou District, Ningbo Tong Tong Town Dongshan Village Applicant before: Ningbo Fengzhou International Trading Co., Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110824 Termination date: 20140806 |
|
| EXPY | Termination of patent right or utility model |