CN102396597A - Fruit can sterilization process - Google Patents
Fruit can sterilization process Download PDFInfo
- Publication number
- CN102396597A CN102396597A CN2011103605515A CN201110360551A CN102396597A CN 102396597 A CN102396597 A CN 102396597A CN 2011103605515 A CN2011103605515 A CN 2011103605515A CN 201110360551 A CN201110360551 A CN 201110360551A CN 102396597 A CN102396597 A CN 102396597A
- Authority
- CN
- China
- Prior art keywords
- sterilization
- fruit
- sterilizing
- empty
- temperature
- 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
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 45
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 34
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a fruit sterilization process, which is particularly suitable for large-sized packaging bottles and cans, and belongs to the technical field of food processing. Sterilizing the empty can in a microwave tunnel, continuously rotating the empty can under the action of external force while the empty can is pushed forwards, immediately filling pulp after sterilizing, injecting warm sugar water with the temperature of more than 70 ℃, transferring the empty can into a sterilization tank for low-temperature sterilization, rapidly cooling the fruit can after sterilization, and turning over the fruit can in the cooling process. Compared with the similar technology, the fruit can is low in sterilization temperature, can be turned, enables heat conduction in the can to be accelerated, is uniform in sterilization effect for large packaging cans, is low in loss of nutrient components of fruits, and ensures higher sterilization efficiency.
Description
Technical fieldInvention relates to a kind of fruit process for sterilizing, is specially adapted to the heavy packages bottled tin, belongs to the food technology manufacture field.
Background technologyBefore can pack, need carry out sterilization processing usually, existing process for sterilizing is mostly for boiling sterilization or microwave disinfection.Boiling sterilization is that the can behind the envelope jar is immersed water towards carrying out high-temperature boiling then; Because temperature is too high, nutritional labeling such as vitamin C is damaged, and microwave disinfection adopt batch (-type) and continous way more; The former can rotate through rotating disk, and the latter can only be forward; Do not reach bactericidal effect; Simultaneously, existing traditional fruit process for sterilizing generally is fit to the inner wrapping can, even scorch near the fruit of irritating wall part, and does not receive sterilization processing at the filling core.
Summary of the inventionThe present invention is in order to remedy above-mentioned technological deficiency, provide a kind of low temperature, can irritate body tinned fruit process for sterilizing upset, that be applicable to big packing.
Technical scheme of the present invention is: a kind of tinned fruit process for sterilizing, and slack tank is placed in the microwave tunnel sterilizes, slack tank is when pushing ahead; Constantly rotation under the effect of external force; The pulp of packing into immediately after the sterilization, and inject the warm syrup more than 70 ℃, change over to then and carry out cold sterilization in the sterilization groove; Rapidly with the cooling of fruit jar, cooling procedure is stirred the fruit jar after the sterilization.
Described sterilization trough inner water temperature is 80-85 ℃, and per minute rotates 2-5 in the fruit jar sterilization water changes, and sterilizing time is 15-20min, and be below 40 ℃ cool time.
Beneficial effect of the present invention is: low, the turning fruit jar of sterilization temperature, and make and accelerate the heat conduction in the jar, bactericidal effect is even for big packing jar, and the loss of nutritional ingredients of fruit is few, guarantees to arrive higher germicidal efficiency.
The specific embodiment
According to specific embodiment the present invention is elaborated below.
Tangerine canned meat sterilization: slack tank is placed in the microwave tunnel sterilizes; Slack tank constantly rotates the tangerine meat of packing into immediately after the sterilization under the effect of external force when pushing ahead; And inject the warm syrup more than 70 ℃; Change over to then and carry out cold sterilization in the sterilization groove, rapidly with the cooling of tangerine jar, cooling procedure is stirred the tangerine jar after the sterilization.
Described sterilization trough inner water temperature is 83 ℃, and per minute rotates 3 in the tangerine jar sterilization water changes, and sterilizing time is 16min, and be below 40 ℃ cool time.
Claims (2)
1. tinned fruit process for sterilizing, it is characterized in that: slack tank is placed in the microwave tunnel sterilizes, slack tank is when pushing ahead; Constantly rotation under the effect of external force; The pulp of packing into immediately after the sterilization, and inject the warm syrup more than 70 ℃, change over to then and carry out cold sterilization in the sterilization groove; Rapidly with the cooling of fruit jar, cooling procedure is stirred the fruit jar after the sterilization.
2. a kind of tinned fruit process for sterilizing according to claim 1 is characterized in that: described sterilization trough inner water temperature is 80-85 ℃, and per minute rotates 2-5 in the fruit jar sterilization water changes, and sterilizing time is 15-20min, and be below 40 ℃ cool time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103605515A CN102396597A (en) | 2011-11-15 | 2011-11-15 | Fruit can sterilization process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103605515A CN102396597A (en) | 2011-11-15 | 2011-11-15 | Fruit can sterilization process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102396597A true CN102396597A (en) | 2012-04-04 |
Family
ID=45879527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103605515A Pending CN102396597A (en) | 2011-11-15 | 2011-11-15 | Fruit can sterilization process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102396597A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919784A (en) * | 2012-11-21 | 2013-02-13 | 江苏小康食品有限公司 | Process for producing bottled chopped hot chili |
| CN106172708A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of method for disinfection in tinned fruit production process |
| CN112514981A (en) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
-
2011
- 2011-11-15 CN CN2011103605515A patent/CN102396597A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919784A (en) * | 2012-11-21 | 2013-02-13 | 江苏小康食品有限公司 | Process for producing bottled chopped hot chili |
| CN106172708A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of method for disinfection in tinned fruit production process |
| CN112514981A (en) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
| CN112514981B (en) * | 2020-11-10 | 2023-08-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | A microwave fluid sterilization method for whole fruit and its application |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120404 |