CN102415432A

CN102415432A - Production method of canned yellow peach

Info

Publication number: CN102415432A
Application number: CN201110411012XA
Authority: CN
Inventors: 温宏梅; 于楠楠
Original assignee: Dalian Chuangda Technology Trade Market Co Ltd
Current assignee: Dalian Chuangda Technology Trade Market Co Ltd
Priority date: 2011-12-12
Filing date: 2011-12-12
Publication date: 2012-04-18

Abstract

The invention relates to the field of processing of canned yellow peach, in particular to a production method of canned yellow peach. The production method has the advantages and effects that yellow peaches are peeled with enzyme liquid and a mechanical flow is adopted at the same time; therefore, water is saved, labor cost is reduced, the cost of canned yellow peach is further lowered, and the application scope of the canned yellow peach is widened correspondingly.

Description

The production method of Yellow-peach can

Technical field

This practicality invention relates to the Yellow-peach can manufacture field, relates to the production method of Yellow-peach can concretely.

Background technology

Huang Tao is more in NW China, southwest one band cultivation; Along with the development of canning processing cause, the cultivated area of present yellow peach also enlarges day by day, and is corresponding; Huang Tao is with performances such as its medicinal and concentrations of nutrient valency height, becomes to receive one of three big tinned fruits that the consumer likes deeply.At present, generally in the Yellow-peach can processing method of use, generally adopt the method peeling of drenching alkali, to the injury increasing of peach meat, and the residual a certain amount of chemicals of peach meat meeting itself, need to use a large amount of clear water to clean, cause the waste of water resource.

Summary of the invention

In view of the defective that prior art exists, this practicality invention is the production method that Yellow-peach can will be provided.

For realizing above-mentioned purpose, the technical solution that this practicality invention is adopted is the production method of Yellow-peach can, and its step is following:

A, select materials: Huang Tao wants ripe, fruit is solid, meat is fine and closely woven, the pericarp not damaged, do not have rot, no insect pest;

B, stoning: employing is split the peach machine yellow peach is split lobe, removes peach-pit;

C, peeling: turn over the fruit machine with peach lobe otch up through hairbrush, it is to carry out enzyme in 3 ~ 5 the enzyme liquid to handle that yellow peach peach lobe impregnated in 45 ~ 60 ℃ the pH value that contains pectase, and dipping 15 ~ 20min accomplishes peeling;

D, precook: yellow peach pulp is put into 60 ~ 70 ℃ warm water, boil 20 ~ 30min, make the maturity of yellow peach pulp reach 50 ~ 60%;

F, tinning: yellow peach pulp is packed in the in advance cleaned jar, add set yellow peach syrup, add salt and greening calcium again, the mark ratio of wherein yellow peach pulp, salt and calcium chloride is: 1000: 17: 1;

G, exhaust: with the jar bottle of tinning place with the heating territory in, water temperature is at 80 ~ 90 ℃, the gas in the drain tank, capping;

H, sterilization: Bottle & Can is put into boiling water heat 15 ~ 35min;

I, cooling: adopt 75 ~ 80 ℃ of waters cooling 20 ~ 35min, in 40 ~ 60 ℃ of waters, cool off 15 ~ 25min again;

J: finished product: dry body, labelled, process finished product.

The preferred plan of said peeling is: turn over the fruit machine with peach lobe otch up through hairbrush, it is to carry out enzyme in 4 the enzyme liquid to handle dipping 18min that yellow peach peach lobe impregnated in 50 ℃ the pH value that contains pectase.

Said preferred plan of precooking is: yellow peach pulp is put into 65 ℃ warm water, boil 15min, make the maturity of yellow peach pulp reach 55%.

The advantage and the effect of this practicality invention are: adopt enzyme liquid to bend peeling, adopt the mechanization flow process simultaneously, promptly the conserve water resource has reduced the manpower finished product again, has reduced the cost of Yellow-peach can, thereby has enlarged the range of application of Yellow-peach can.

The specific embodiment

Embodiment 1

The production method of Yellow-peach can, its step is following:

C, peeling: turn over the fruit machine with peach lobe otch up through hairbrush, it is to carry out enzyme in 3 the enzyme liquid to handle that yellow peach peach lobe impregnated in 45 ℃ the pH value that contains pectase, and dipping 10min accomplishes peeling;

D, precook: yellow peach pulp is put into 60 ℃ warm water, boil 20min, make the maturity of yellow peach pulp reach 50%;

G, exhaust: with the jar bottle of tinning place with the heating territory in, water temperature is at 80 ℃, the gas in the drain tank, capping;

H, sterilization: Bottle & Can is put into boiling water heat 15min;

I, cooling: adopt 75 ~ 80 ℃ of waters cooling 20min, in 40 ℃ of waters, cool off 15min again;

J: finished product: dry body, labelled, process finished product.

Embodiment 2

The production method of Yellow-peach can, its step is following:

C, peeling: turn over the fruit machine with peach lobe otch up through hairbrush, it is to carry out enzyme in 5 the enzyme liquid to handle that yellow peach peach lobe impregnated in 60 ℃ the pH value that contains pectase, and dipping 120min accomplishes peeling;

D, precook: yellow peach pulp is put into 70 ℃ warm water, boil 30min, make the maturity of yellow peach pulp reach 60%;

G, exhaust: with the jar bottle of tinning place with the heating territory in, water temperature is at 90 ℃, the gas in the drain tank, capping;

H, sterilization: Bottle & Can is put into boiling water heat 35min;

I, cooling: adopt 80 ℃ of waters cooling 35min, in 60 ℃ of waters, cool off 25min again;

J: finished product: dry body, labelled, process finished product.

Embodiment 3

The production method of Yellow-peach can, its step is following:

C, peeling: turn over the fruit machine with peach lobe otch up through hairbrush, it is to carry out enzyme in 4 the enzyme liquid to handle that yellow peach peach lobe impregnated in 50 ℃ the pH value that contains pectase, and dipping 18min accomplishes peeling;

D, precook: yellow peach pulp is put into 65 ℃ warm water, boil 25min, make the maturity of yellow peach pulp reach 55%;

G, exhaust: with the jar bottle of tinning place with the heating territory in, water temperature is at 85 ℃, the gas in the drain tank, capping;

H, sterilization: Bottle & Can is put into boiling water heat 25min;

I, cooling: adopt 77 ℃ of waters cooling 27min, in 450 ℃ of waters, cool off 20min again;

J, finished product: dry body, labelled, process finished product.

Claims

1. the production method of Yellow-peach can, its step is following:

H, sterilization: Bottle & Can is put into boiling water heat 15 ~ 35min;

J: finished product: dry body, labelled, process finished product.

2. the production method of Yellow-peach can according to claim 1; It is characterized in that: the scheme of said peeling is: turn over the fruit machine with peach lobe otch up through hairbrush; It is to carry out enzyme in 4 the enzyme liquid to handle dipping 18min that yellow peach peach lobe impregnated in 50 ℃ the pH value that contains pectase.

3. the production method of Yellow-peach can according to claim 1, it is characterized in that: said scheme of precooking is: yellow peach pulp is put into 65 ℃ warm water, boil 15min, make the maturity of yellow peach pulp reach 55%.