CN102396597A - Canned fruit sterilization process - Google Patents
Canned fruit sterilization process Download PDFInfo
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- 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
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- sterilization
- cans
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- canned
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a canned fruit sterilization process, is particularly suitable for canned fruits packaged in large packaging bottles and belongs to the field of food processing techniques. Empty cans are put into a microwave tunnel for disinfection. When the empty cans move forwards, under the effect of external force, the empty cans rotate continuously. After the empty cans are disinfected, fruit pulp is contained in the empty cans, warm sugar water at temperature above 70 DEG C is filled and then the cans are transferred to a sterilization tank for low-temperature sterilization. After the cans are sterilized, fruit cans are rapidly cooled and are stirred during cooling. Compared with the similar technique, the canned fruit sterilization process has the advantages that the sterilization temperature is low, the fruit cans can be stirred to accelerate heat transfer in the cans, the sterilization effect is uniform with respect to large packaging cans, the nutrient losses of fruits are fewer and the sterilization efficiency is ensured to be higher.
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 | Canned fruit sterilization process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103605515A CN102396597A (en) | 2011-11-15 | 2011-11-15 | Canned fruit 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 | Canned fruit 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 | Microwave fluid sterilization method for whole fruits and application thereof |
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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 |