CN101856106B - Multi-taste fruit juice sweet potato can - Google Patents
Multi-taste fruit juice sweet potato can Download PDFInfo
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- CN101856106B CN101856106B CN2010101979798A CN201010197979A CN101856106B CN 101856106 B CN101856106 B CN 101856106B CN 2010101979798 A CN2010101979798 A CN 2010101979798A CN 201010197979 A CN201010197979 A CN 201010197979A CN 101856106 B CN101856106 B CN 101856106B
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- sweet potato
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a multi-taste fruit juice sweet potato can and a processing technology thereof, belonging to the technical field of can processing. The can is produced by 150-170 parts of sweet potato and 200-220 parts of soup by weight part, wherein 100 parts of soup by weight part contain 15-20 parts of xylitol, 22-25 parts of fruit juice and 55-63 parts of sweet potato blanching liquid. Kinds of fruit juices such as grape juice, blackberry juice, orange juice and the like are added in the can, the blanching liquid is fully utilized, the sweet potato can which has rich nutrition and is multi-taste is produced, the sugar content of the produced product is low, no edible pigment is added, bioactivity substances in fruit juices, natural pigments and other nutrients are added, the can has the double nutrients and tastes of the can and the fruit juice, the taste is sweet and delicious, the fragrance is rich, the can is suitable for all kinds of people, the can is an optimum dinner food for people on a journey and on a picnic, and the can is used by restaurant cooks as a raw material for dish preparation.
Description
Technical field
The invention belongs to the can processing technique field, particularly relate to a kind of multi-taste fruit juice sweet potato can and processing technology thereof.
Background technology
Sweet potato is claimed Ipomoea batatas, sweet potato, pachyrhizus again, is described as " the most balanced food of nutrition ".Nutrient sweet potato is abundant, and sweet delicious, sweet soft good to eat, sweet potato also contains abundant lysine, vitamin A, Cobastab except that containing starch, protein and fat
2, mineral matter such as beta carotene, vitamin C and calcium, phosphorus, iron, and certain cellulose; Sweet potato also is rich in dehydrobenzene, mucus protein, accurate female sex hormone, can keep the lubrication and the elasticity of painstaking effort tube wall in the articular cavity, and raising human body immunocompetence, reducing blood lipid, protection skin, important health care such as delay senility; Also contain abundant polyphenoils in the sweet potato, can eliminate free radical in the human body effectively, effectively suppress the generation of colon cancer and breast cancer.Simultaneously, sweet potato is a kind of basic food, can neutralize with acid foods such as meat, eggs, plays and regulates the human acid-base balance, keeps healthy.
In recent years, the quickening of Along with people's rhythm of life and the adjustment of dietary structure, tinned food with its have a sweet taste, efficient and convenient and receive pursuing of consumer.The can of selling in the market is of a great variety, a feast for the eyes, is to be made with additives such as fresh fruit of vegetables, sweetener and food colorings mostly; Its sugar content is high; Be of low nutritive value, consumer groups' scope is little, unsuitable the elderly and patients with diabetes mellitus; And it is synthetic that the food coloring of interpolation is industry, and long-term edible meeting harm is healthy.
The sweet potato can product lacks in the market; Only there is Chinese patent CN101057607A to announce a kind of sweet potato steaming and boiling processing method, will puts in order potato cleaning, boiling, dehydration, immersion liquid, draining, packing and baking sterilization, utilize whole potato processing; Technology is novel; But this product has added anticorrisive agent and has prolonged its shelf-life, and to putting in order potato proterties and size requirements than higher, causes the sweet potato utilization rate lower.The present invention is a raw material with fresh sweet potato, adds multiple fruit juice such as grape juice, blackberry, blueberry juice and orange juice, processes sweet potato can nutritious, various tastes; Resulting canned pack ingredient requirement is low, and sugar content is low, need not add any food coloring; Increased nutrients such as bioactivator and natural colouring matter in the fruit juice, had can, fruit juice double nutrition and taste concurrently, it has a sweet taste; Give off a strong fragrance; It is edible to be suitable for various crowds, is the best meal food that people travel, picnic, and becomes hotel cook's garnishes raw material.
Summary of the invention
Technical problem
The objective of the invention is to be to provide a kind of multi-taste fruit juice sweet potato can and processing technology thereof.
Technical scheme
A kind of multi-taste fruit juice sweet potato can is characterized in that: choosing fresh drinamyl or gold zone sweet potato is raw material, adds fruit juice, makes full use of blanching liquid, through preliminary treatment, blanching, tinning, seal with sterilization and be made.
10mm * 10mm * 10mm sweet potato fourth 150-170 and the soup juice 200-220 of said can after by blanching by weight forms; Contain xylitol 15-20, fruit juice 22-25 and sweet potato blanching liquid 55-63 in the soup juice of wherein said 100 weight portions, use citric acid to transfer to the pH value and be 3.5-4.5.
(1) selects materials: select fresh, no disease and pest, do not have the drinamyl or the gold zone sweet potato that go mouldy;
(2) preliminary treatment: the sweet potato after will cleaning prune potato skin and potato eye, drop into immediately in the clear water, prevent that the sweet potato epidermis from producing brown stain; Sweet potato after the peeling carries out cutting immediately, is cut into the fourth shape of 10mm * 10mm * 10mm;
(3) blanching: the sweet potato fourth is used vapour cooking 3-5min, and taking-up drops into immediately and is cooled to 50-60 ℃ in the cold water, collects the liquid that is left after the steam blanched and is the sweet potato blanching liquid;
(4) join soup juice: contain by weight xylitol 15-20, fruit juice 22-25 and sweet potato blanching liquid 55-63 in the soup juice of per 100 weight portions, and use citric acid to transfer to the pH value to be 3.5-4.5;
(5) tinning: the soup juice 200-220 weight portion that sweet potato 150-170 weight portion after step (3) blanching and step (4) are joined mixes the dress cup;
(6) seal and sterilization: seal with jelly cup sealing machine, adopt pasteurization methods, sterilization temperature is 95-100 ℃, and sterilizing time is 15-25min, cools after the sterilization to below 40 ℃.
The used fruit juice of said purple sweet potato can is grape juice or blackberry, blueberry juice, and the used fruit juice of gold zone sweet potato can is orange juice or pineapple juice.Beneficial effect
With the multi-taste fruit juice sweet potato can that said method is processed, not only sugar content is low, does not add any food coloring; And have a sweet taste, give off a strong fragrance, have can, fruit juice double nutrition and taste concurrently; And increased in the nutrients, particularly sweet potato such as bioactivator and natural colouring matter in the fruit juice and contain natural colouring matters such as abundant anthocyanidin or beta carotene, anthocyanidin has prevention and therapeutic action to more than 100 kinds of diseases; The ability of removing free radical is ascorbic 20 times; 50 times of vitamin E can effectively be removed the free radical in the human body, the effect of anti-oxidant and cancer-resisting; Can be converted into vitamin A after beta carotene is absorbed by the body, vitamin A can be kept normal vision, vision protection, and have functions such as beauty treatment, promotion upgrowth and development of children.
Resulting grape juice sweet potato can normal temperature placement after 3 months, is carried out its Analysis of Nutritional and subjective appreciation, and the result sees table 3 and table 4.The sweet potato that can be found out the grape juice sweet potato can by table 3 and table 4 really and in the soup juice contains higher anthocyanidin, and content is respectively 80.73mg/100g and 28.64mg/100g, explains that the sweet potato can that makes has higher oxidation resistance; Direct-connected starch and amylopectin in the soup juice have a certain amount of stripping; Increased the denseness and the soapy feeling of soup juice, the DPPH in sweet potato fruit and the soup juice removes ability and all reaches more than 90%, and its clearance rate is high; Has good radical scavenging activity; Its color and luster is vivid simultaneously, and is sweet soft, has strong sweet potato, grape fragrance and flavour.
Below in conjunction with embodiment the present invention is done further elaboration, but therefore do not limit the present invention.
Embodiment 1
Choose fresh, no disease and pest, do not have the purple sweet potato 200g go mouldy, clean the earth on potato surface, with stainless steel knife prune potato skin and potato eye; Drop into immediately in the clear water, prevent potato epidermis generation brown stain, the purple sweet potato after the peeling carries out cutting immediately; Be cut into the fourth shape of 10mm * 10mm * 10mm; The sweet potato fourth is used vapour cooking 3min, and taking-up drops into immediately and is cooled to 50-60 ℃ in the cold water, collects the liquid that is left after the steam blanched and is the sweet potato blanching liquid; During preparation soup juice, contain 120g blanching liquid, 50g blackberry, blueberry juice (Nanjing Xindeli Food Co., Ltd.), 30g xylitol (juice garden, Shanghai Food Co., Ltd) in the soup juice of 200g, using citric acid to transfer to the pH value is 3.5, is heated to little boiling; The sweet potato fourth of 150g cooling is put into the can cup, add the soup juice that boils in a subtle way, adopt jelly cup sealing machine to seal; Rapidly the can cup being put into temperature is 95 ℃ water bath with thermostatic control; Insulation 25min is cooled to after the sterilization below 40 ℃, can make blackberry, blueberry juice sweet potato can.
Table 1 blackberry, blueberry juice sweet potato can Analysis of Nutritional
The sensory evaluation of table 2 blackberry, blueberry juice sweet potato can
Resulting blackberry, blueberry juice sweet potato can normal temperature placement after 3 months, is carried out its Analysis of Nutritional and subjective appreciation, and the result sees table 1 and table 2.The sweet potato that can be found out blackberry, blueberry juice sweet potato can by table 1 and table 2 really and in the soup juice contains higher anthocyanidin, and content is respectively 78.61mg/100g and 26.56mg/100g, explains that the sweet potato can that makes has higher oxidation resistance; Direct-connected starch and amylopectin in the soup juice have a certain amount of stripping; Increased the denseness and the soapy feeling of soup juice, the DPPH in sweet potato fruit and the soup juice removes ability and all reaches more than 90%, and its removing ability is strong; Has good removing free radical ability; Its color and luster is vivid simultaneously, and is sweet soft, has strong sweet potato, blackberry, blueberry fragrance and flavour.
Embodiment 2
Choose fresh, no disease and pest, do not have the purple sweet potato 200g go mouldy, clean the earth on potato surface, with stainless steel knife prune potato skin and potato eye; Drop in the clear water immediately; Prevent potato epidermis generation brown stain, the purple sweet potato after the peeling carries out cutting immediately, is cut into the fourth shape of 10mm * 10mm * 10mm; With sweet potato fourth boiling 4min, taking-up drops into immediately and is cooled to 50-60 ℃ in the cold water; During preparation soup juice, contain 110g blanching liquid, 60 grape juices (Enterprise Foods Co., Ltd. Kunshan), 30g xylitol in the soup juice of 200g, using citric acid to transfer to the pH value is 4, is heated to little boiling; The sweet potato fourth of 160g cooling is put into the can cup, add the soup juice that boils in a subtle way, adopt jelly cup sealing machine to seal; Rapidly the can cup being put into temperature is 95 ℃ water bath with thermostatic control; Insulation 25min is cooled to after the sterilization below 40 ℃, can make the grape juice sweet potato can.
Table 3 grape juice sweet potato can Analysis of Nutritional
The sensory evaluation of table 4 grape juice sweet potato can
Resulting grape juice sweet potato can normal temperature placement after 3 months, is carried out its Analysis of Nutritional and subjective appreciation, and the result sees table 3 and table 4.The sweet potato that can be found out the grape juice sweet potato can by table 3 and table 4 really and in the soup juice contains higher anthocyanidin, and content is respectively 80.73mg/100g and 28.64mg/100g, explains that the sweet potato can that makes has higher oxidation resistance; Direct-connected starch and amylopectin in the soup juice have a certain amount of stripping; Increased the denseness and the soapy feeling of soup juice, the DPPH in sweet potato fruit and the soup juice removes ability and all reaches more than 90%, and its clearance rate is high; Has good radical scavenging activity; Its color and luster is vivid simultaneously, and is sweet soft, has strong sweet potato, grape fragrance and flavour.
Claims (1)
1. multi-taste fruit juice sweet potato can; It is characterized in that: choosing fresh drinamyl or gold zone sweet potato is raw material; Sweet potato fourth 150-170 and soup juice 200-220 by the 10mm * 10mm after the blanching by weight * 10mm form; Wherein contain xylitol 15-20, fruit juice 22-25 and sweet potato blanching liquid 55-63 in the soup juice of 100 weight portions, use citric acid to transfer to the pH value and be 3.5-4.5; The used fruit juice of said purple sweet potato can is grape juice or blackberry, blueberry juice, and the used fruit juice of gold zone sweet potato can is orange juice or pineapple juice; Its preparation method comprises:
(1) selects materials: select fresh, no disease and pest, do not have the drinamyl or the gold zone sweet potato that go mouldy;
(2) preliminary treatment: the sweet potato after will cleaning prune potato skin and potato eye, drop in the clear water immediately, and carry out cutting immediately, be cut into the fourth shape of 10mm * 10mm * 10mm;
(3) blanching: the sweet potato fourth is used vapour cooking 3-5min, and taking-up drops into immediately and is cooled to 50-60 ℃ in the cold water, collects the liquid that is left after the steam blanched and is the sweet potato blanching liquid;
(4) join soup juice: contain by weight xylitol 15-20, fruit juice 22-25 and sweet potato blanching liquid 55-63 in the soup juice of per 100 weight portions, and use citric acid to transfer to the pH value to be 3.5-4.5;
(5) tinning: the soup juice 200-220 weight portion that sweet potato 150-170 weight portion after step (3) blanching and step (4) are joined mixes the dress cup;
(6) seal and sterilization: seal with jelly cup sealing machine, adopt the normal temperature method for disinfection, sterilization temperature is 95 ℃, and sterilizing time is 25min, cools after the sterilization to below 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101979798A CN101856106B (en) | 2010-06-11 | 2010-06-11 | Multi-taste fruit juice sweet potato can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101979798A CN101856106B (en) | 2010-06-11 | 2010-06-11 | Multi-taste fruit juice sweet potato can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101856106A CN101856106A (en) | 2010-10-13 |
| CN101856106B true CN101856106B (en) | 2012-11-07 |
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| CN103190474A (en) * | 2012-01-06 | 2013-07-10 | 连云港爱康食品有限公司 | Preparation method of fruit juice-containing fruit cans |
| CN103300329A (en) * | 2013-05-16 | 2013-09-18 | 孙学舟 | Anti-cancer sweet potato can and preparation method thereof |
| CN104719437A (en) * | 2015-03-05 | 2015-06-24 | 陈妍 | Bergamot fruit-containing can with function of health maintenance |
| CN105077074A (en) * | 2015-07-17 | 2015-11-25 | 江苏徐淮地区徐州农业科学研究所 | Making method of canned sweet potatoes |
| CN107997058A (en) * | 2017-12-25 | 2018-05-08 | 湖南宇山玉月农业科技有限公司 | A kind of fruity sweet potato can |
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| CN1718094A (en) * | 2005-07-26 | 2006-01-11 | 李锐忠 | Canned Huai-Chinese yam, and its prodn. method |
| CN101548751A (en) * | 2009-02-20 | 2009-10-07 | 刘新才 | Low-sugar canned cherry and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718094A (en) * | 2005-07-26 | 2006-01-11 | 李锐忠 | Canned Huai-Chinese yam, and its prodn. method |
| CN101548751A (en) * | 2009-02-20 | 2009-10-07 | 刘新才 | Low-sugar canned cherry and preparation method thereof |
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| 贾生平等.红薯的综合加工.《山西食品工业》.1998,(第3期),28-29. * |
| 邸凤兰.糖水红薯罐头加工工艺的研究.《河北林学院学报》.1992,第7卷(第1期),第1.1节、第4节. * |
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