CN102396657A - Production process of low-sugar full-meat low-consistency pumpkin sauce cans - Google Patents
Production process of low-sugar full-meat low-consistency pumpkin sauce cans Download PDFInfo
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- CN102396657A CN102396657A CN2011103728110A CN201110372811A CN102396657A CN 102396657 A CN102396657 A CN 102396657A CN 2011103728110 A CN2011103728110 A CN 2011103728110A CN 201110372811 A CN201110372811 A CN 201110372811A CN 102396657 A CN102396657 A CN 102396657A
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Abstract
The invention discloses a production process of low-sugar full-meat low-consistency pumpkin sauce cans, which comprises the following steps: 1, cleaning; 2, peeling and cutting into halves; 3, removing pulp and seeds; 4, pulping and dewatering; 5, heating and concentrating; 6, filling; 7, sealing under vacuum; 8, sterilizing and cooling; and 9, transporting and drying. When the production discloses by the invention is used to produce the pumpkin sauce, the requirements on the original color and luster and viscosity of pumpkin are met, the safety of the pumpkin is ensured, and the pumpkin sauce has an advantage of low sugar content, full meat and high consistency.
Description
Technical field
The present invention relates to the production technology of the full meat high-consistency of a kind of low sugar pumpkin paste can.
Background technology
Pumpkin paste is a kind of nutritious food, is rich in starch protein, carrotene, Cobastab, vitamin C and compositions such as calcium, phosphorus.It constantly increases at the American market sales volume at present, and Development Prospect is fine, but domestic pumpkin paste can is according to containing candy sauce explained hereafter, and product sauce body sugar content at the bottom of the sauce body viscosity, influences this product sales volume in the international market up to 45-65%.
Summary of the invention
The present invention has researched and developed the production technology of the full meat high-consistency of a kind of low sugar pumpkin paste can according to above-mentioned deficiency, and purpose is: through the improvement of production technology, make the pumpkin paste can of producing have the advantage of the full meat high-consistency of low sugar.
Technical solution of the present invention:
The production technology of the full meat high-consistency of a kind of low sugar pumpkin paste can: specifically may further comprise the steps:
1, clean:
Selected pumpkin is put into the flushing of tank water, remove surperficial silt and dirt.
2, remove the peel, cut half:
Artificial skin with pumpkin is removed clean, with cutting half machine pumpkin is cut open from the centre.
3, go flesh, remove seed:
Flesh in the pumpkin and seed are removed totally, but can not be taken out of too much pulp.
4, making beating, dehydration:
Pumpkin fruit piece making beating with beater will be handled separates slurry with centrifuge then with moisture.
5, heating, concentrated:
Crushed pumpkin is handled through heater, evaporating surplus moisture content and with the slurry heating, and control air pressure 0.15MPa promptly accomplishes when temperature reaches 95 ℃ of these steps.
6, tinning:
Require tinnings and weigh according to different jars of types.
7, vacuum seal:
Add to cover on the jar that is installing and seal with tin seamer rapidly, seal tight ness rating >=60%, repeatedly connect rate, percentage of head rice >=50%, seal back visual inspection seal quality, reject and seal bad jar through the cover after the sterilization.
8, sterilization cooling:
The pumpkin paste can is the low acidity food can, adopts the high pressure sterilization of 0.08-0.11MPa, sterilizing time 15-90min; Temperature 110-121 ℃, high pressure sterilization 15min at first, temperature rises to 110 ℃ then; And at this temperature maintenance constant temperature 60min, continue afterwards to heat up, rise to 121 ℃; Keep constant temperature 30min in this temperature, end temperature is reduced to 35 ℃-40 ℃.
9, transportation, drying:
The cooled can of sterilization is delivered to the warehouse, the dry placement, wait is dispatched from the factory.
The heater of step 5 is a tube heater.
Must measure the initial temperature of cold can before step 8 sterilization of canned food, require to be not less than 60 ℃, cool off after the sterilization, go out pot temperature at 35 ℃-40 ℃, make the evaporation of can surface moisture, prevent to get rusty and secondary pollution, the final contents of residual chlorine of cooling water is not less than 0.5PPM.
Beneficial effect of the present invention:
The pumpkin paste of this explained hereafter had not only guaranteed the script color and luster of pumpkin paste and the security that viscosity required but also guaranteed pumpkin paste, made it have the advantage of the full meat high-consistency of low sugar.
The specific embodiment
Below in conjunction with embodiment the present invention is done and to further describe.
The production technology of the full meat high-consistency of low sugar pumpkin paste can is specially:
1, clean:
Selected pumpkin is put into the flushing of tank water, remove surperficial silt and dirt.
2, remove the peel, cut half:
Artificial skin with pumpkin is removed clean, with cutting half machine pumpkin is cut open from the centre.
3, go flesh, remove seed:
Flesh in the pumpkin and seed are removed totally, but can not be taken out of too much pulp.
4, making beating, dehydration:
Pumpkin fruit piece making beating with beater will be handled separates slurry with centrifuge then with moisture.
5, heating, concentrated:
Crushed pumpkin is handled through adding the hot device of tubular type, evaporating surplus moisture content and with the slurry heating, and control air pressure 0.15MPa promptly accomplishes when temperature reaches 95 ℃ of these steps.
6, tinning:
Require tinnings and weigh according to different jars of types.
7, vacuum seal:
Add to cover on the jar that is installing and seal with tin seamer rapidly, seal tight ness rating >=60%, repeatedly connect rate, percentage of head rice >=50%, seal back visual inspection seal quality, reject and seal bad jar through the cover after the sterilization.
8, sterilization cooling:
The pumpkin paste can is the low acidity food can, and this step adopts the high pressure sterilization of 0.08-0.11MPa, sterilizing time 15-90min, temperature 110-121 ℃; High pressure sterilization 15min at first, temperature rises to 110 ℃ then, and keeps constant temperature 60min in this temperature, continues afterwards to heat up; Rise to 121 ℃, keep constant temperature 30min in this temperature, end temperature is reduced to 35 ℃-40 ℃; Make the evaporation of can surface moisture, prevent to get rusty and secondary pollution, the final contents of residual chlorine of cooling water is not less than 0.5PPM.。
9, transportation, drying:
The cooled can of sterilization is delivered to the warehouse, the dry placement, wait is dispatched from the factory.
The pumpkin paste of comparing existing prepared through the pumpkin paste can tool of above-mentioned prepared has the advantage of the full meat high-consistency of low sugar.
Claims (3)
1. the production technology of the full meat high-consistency of a low sugar pumpkin paste can: specifically may further comprise the steps:
(1) clean:
Selected pumpkin is put into the flushing of tank water, remove surperficial silt and dirt;
(2) remove the peel, cut half:
Artificial skin with pumpkin is removed clean, with cutting half machine pumpkin is cut open from the centre;
(3) go flesh, remove seed:
Flesh in the pumpkin and seed are removed totally, but can not be taken out of too much pulp;
(4) making beating, dehydration:
Pumpkin fruit piece making beating with beater will be handled separates slurry with centrifuge then with moisture;
(5) heating, concentrated:
Crushed pumpkin is handled through heater, evaporating surplus moisture content and with the slurry heating, and control air pressure 0.15MPa promptly accomplishes when temperature reaches 95 ℃ of these steps;
(6) tinning:
Require tinnings and weigh according to different jars of types;
(7) vacuum seal:
Add to cover on the jar that is installing and seal with tin seamer rapidly, seal tight ness rating >=60%, repeatedly connect rate, percentage of head rice >=50%, seal back visual inspection seal quality, reject and seal bad jar through the cover after the sterilization;
(8) sterilization cooling:
The pumpkin paste can is the low acidity food can, adopts the high pressure sterilization of 0.08-0.11MPa, sterilizing time 15-90min; Temperature 110-121 ℃, high pressure sterilization 15min at first, temperature rises to 110 ℃ then; And at this temperature maintenance constant temperature 60min, continue afterwards to heat up, rise to 121 ℃; Keep constant temperature 30min in this temperature, end temperature is reduced to 35 ℃-40 ℃;
(9) transportation, drying:
The cooled can of sterilization is delivered to the warehouse, the dry placement, wait is dispatched from the factory.
2. the production technology of the full meat high-consistency of a kind of low sugar as claimed in claim 1 pumpkin paste can, it is characterized in that: the heater of step (5) is a tube heater.
3. the production technology of the full meat high-consistency of a kind of low sugar as claimed in claim 1 pumpkin paste can; It is characterized in that: must measure the initial temperature of cold can before step (8) sterilization of canned food, require to be not less than 60 ℃, cool off after the sterilization; Go out pot temperature at 35 ℃-40 ℃; Make the evaporation of can surface moisture, prevent to get rusty and secondary pollution, the final contents of residual chlorine of cooling water is not less than 0.5PPM.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103728110A CN102396657A (en) | 2011-11-22 | 2011-11-22 | Production process of low-sugar full-meat low-consistency pumpkin sauce cans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103728110A CN102396657A (en) | 2011-11-22 | 2011-11-22 | Production process of low-sugar full-meat low-consistency pumpkin sauce cans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102396657A true CN102396657A (en) | 2012-04-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103728110A Pending CN102396657A (en) | 2011-11-22 | 2011-11-22 | Production process of low-sugar full-meat low-consistency pumpkin sauce cans |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431029A (en) * | 2013-08-16 | 2013-12-11 | 宿迁市罐头食品有限责任公司 | Raw filling process of yellow peach can |
| CN104222722A (en) * | 2013-10-04 | 2014-12-24 | 陶峰 | Preparation method of low-sugar pumpkin jam |
| CN104305149A (en) * | 2014-10-14 | 2015-01-28 | 李文霞 | Pumpkin soybean sauce and making method thereof |
| CN105410917A (en) * | 2015-12-07 | 2016-03-23 | 安徽科技学院 | Low-sugar okra and pumpkin can and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191691A (en) * | 1997-12-25 | 1998-09-02 | 张日成 | Spirulina fruit jam |
| CN101720881A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing pumpkin paste |
-
2011
- 2011-11-22 CN CN2011103728110A patent/CN102396657A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191691A (en) * | 1997-12-25 | 1998-09-02 | 张日成 | Spirulina fruit jam |
| CN101720881A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing pumpkin paste |
Non-Patent Citations (3)
| Title |
|---|
| 夏扬: "低糖南瓜果酱的研制", 《食品工业科技》 * |
| 白桂芬等: "低糖南瓜果酱", 《农家参谋》 * |
| 邓随胜等: "南瓜、胡萝卜、红枣复合低糖果酱的研制", 《运城学院学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431029A (en) * | 2013-08-16 | 2013-12-11 | 宿迁市罐头食品有限责任公司 | Raw filling process of yellow peach can |
| CN104222722A (en) * | 2013-10-04 | 2014-12-24 | 陶峰 | Preparation method of low-sugar pumpkin jam |
| CN104305149A (en) * | 2014-10-14 | 2015-01-28 | 李文霞 | Pumpkin soybean sauce and making method thereof |
| CN105410917A (en) * | 2015-12-07 | 2016-03-23 | 安徽科技学院 | Low-sugar okra and pumpkin can and making method thereof |
| CN105410917B (en) * | 2015-12-07 | 2018-10-02 | 安徽科技学院 | A kind of low sugar okra canned pumpkin and production method |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120404 |