CN102475111A - Novel canned cherry with low sugar content and production process thereof - Google Patents
Novel canned cherry with low sugar content and production process thereof Download PDFInfo
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- CN102475111A CN102475111A CN2010105553883A CN201010555388A CN102475111A CN 102475111 A CN102475111 A CN 102475111A CN 2010105553883 A CN2010105553883 A CN 2010105553883A CN 201010555388 A CN201010555388 A CN 201010555388A CN 102475111 A CN102475111 A CN 102475111A
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Abstract
The invention relates to a novel canned cherry product with a low sugar content and production process of the canned cherry product. The purpose of this invention is to provide a low-sugar canned food of cherry for most people and with good taste, rich nutrition and high natural degree, and a production process of the canned cherry. The canned cherry of the invention contains 170-200 weight parts of cherry and 90-135 weight parts of juice with pH value of 3-3.8. Every 100 weight parts of juice contain xylitol 10-25 weight parts and blackberry juice 3-10 weight parts. A preparation method of the low-sugar canned cherry comprises the steps of selecting, treating and pre-cooking cherries, preparing juice, canning, sealing and sterilizing. The low-sugar canned cherry of the invention has the functions of preventing anemia, enhancing physical fitness, and beautifying consumers. The product employs xylitol as a sweetener, so that the sugar content is significantly lowered and the food is suitable for various consumer groups. Cherry fruits have high pulp contents and high performance/price ratio. Blackberry juice instead of artificial colors improves color of the cherry canned food, so that the product is nice in appearance and beneficial for health.
Description
Technical field
The present invention relates to a kind of tinned food and preparation method thereof, specifically the present invention relates to a kind of novel low-sugar canned cherry and production technology.
Background technology
In today that rhythm of life is accelerated day by day, tinned food more and more obtains people's favor with its various taste and quick, easy eating method.The tinned fruit of selling in the market is of a great variety, and major part all is to adopt fresh additive preparation such as fruit, sucrose and Ponceau 4R to form.Wherein, canned cherry is features good taste not only, and nutrition is also very abundant.
Application number is the production technology that 200710012320.9 application for a patent for invention file discloses a kind of low sugar tinned fruit; It adds the white sugar in HFCS and the sweet replacement traditional handicraft of knob; But because its sugar content is still higher, and it is edible with the elderly not exclusively to be fit to the diabetes patient; And food colorings such as Ponceau 4R all are that industry is synthetic, and long-term a large amount of eating has very big harm to health.
Summary of the invention
To the defective of existing market tinned food, the purpose of this invention is to provide and a kind ofly supply most people edible, mouthfeel is good, nutritious, natural fully low-sugar canned cherry and preparation method thereof.
A kind of novel low-sugar canned cherry provided by the invention and production technology, contain: cherry 170～200 by weight and pH value are 3～3.8 soup stock 90～135; Contain in the said soup stock of per 100 weight portions: by weight xylitol 10～25 and blackberry, blueberry juice 3～10.
A kind of preferred novel low-sugar canned cherry provided by the invention is the pH value of regulating said soup stock with citric acid.
A kind of preferred novel low-sugar canned cherry provided by the invention contains: cherry 178～195 by weight and the soup stock 95～127 of pH value for 3.l～3.6; Contain in the said soup stock of per 100 weight portions: by weight xylitol 12～22 and blackberry, blueberry juice 4～8.
The novel low-sugar canned cherry of a kind of optimum provided by the invention, contain: cherry 185～190 by weight and pH value are 3.2～3.5 soup stock 100～120; Contain in the said soup stock of per 100 weight portions: by weight xylitol 15～20 and blackberry, blueberry juice 5～7.
The production technology of a kind of novel low-sugar canned cherry provided by the invention comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 75～90 ℃, and the time of precooking is l～4 minute, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain by weight xylitol 10～25 and blackberry, blueberry juice 3～10 in the soup stock of per 100 weight portions, with lemon acid for adjusting pH value 3～3.8:
(5) tinning: soup stock 90～135 weight portion mixing tinnings that cherry 170～200 weight portions after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.04～0. 09Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 90～100 ℃, and sterilizing time is 12～24 minutes, then is cooled to 36～44 ℃.
The preferred version of the production technology of a kind of novel low-sugar canned cherry provided by the invention does, the temperature of precooking in the said method step (3) is 80～85 ℃, and the time of precooking is 2～3 minutes, is cooled to room temperature after precooking immediately.
A kind of preferred version for preparing the method for low-sugar canned cherry provided by the invention does, the sterilization water temperature is 95～98 ℃ in the said method step (7), and sterilizing time is 15～20 minutes, then is cooled to 38～40 ℃.
Beneficial effect of the present invention: the iron-holder of cherry is high especially, is positioned at first of the various fruit.But to the demand of ferro element, promote hemoglobin regeneration in the normal food cherry added body, both can prevent and treat hypoferric anemia, can build up health brain tonic and intelligence development again.Cherry is nutritious, has beneficial gas in the accent, strengthening the spleen and stomach, and it is wet to dispel the wind, and to poor appetite, indigestion, rheumatism bodily pain etc. are all helpful.Beauty treatments such as often edible cherry are stayed and are held, and make skin ruddy tender white, remove the ecchymose removing that wrinkles.
Xylitol is a kind of sweet substance with nutritive value, is diabetes patient's sweetener, nutritious supplementary pharmaceutical and auxiliary therapeutical agent, and xylitol also is the normal intermediate of human body carbohydate metabolism; Lacking insulin in vivo influences under the glycometabolism situation; Need not insulin and promote, xylitol also can permeate through cell membranes, by the tissue absorption utilization; Supply cell with nutrition and energy; And can not cause that blood glucose value raises, eliminate the symptom more than three (many foods, many drinks, diuresis) behind the diabetic to take, be best suited for the sugar substitute of the trophism of patients with diabetes mellitus.Because what add is xylitol, so diabetes patient and the elderly can eat.And substitute the pigment of the industrial processes of in the past using such as Ponceau 4R among the present invention with natural food coloring blackberry, blueberry juice, made tinned food pure natural more, healthy more.
The advantage that the present invention has:
1. low-sugar canned cherry of the present invention has anti-anaemia, builds up health, the function of beautifying face and moistering lotion, adopts xylitol to do sweetener simultaneously, and sugar content is significantly reduced, and is fit to each consumer group;
2. the cherry flesh-content is high, and cost performance is high;
3. blackberry, blueberry juice has beautified the color and luster of canned cherry, has substituted artificial color simultaneously, and is not only attractive in appearance but also healthy.
The unit of weight portion of the present invention can be gram, kilogram, and kilogram, jin, a traditional unit of weight, measurement units commonly used such as ton, but be not limited to these units.
The specific embodiment
EXAMPLE l
A kind of low-sugar canned cherry, contain: cherry 170g and pH value are 3 soup stock 135g; Wherein, contain in every 100g soup stock: xylitol l0g and blackberry, blueberry juice 10g.
Embodiment 2
A kind of low-sugar canned cherry, contain: cherry 200g and pH value are 3.8 soup stock 90g; Wherein, contain in every 100g soup stock: xylitol 25g and blackberry, blueberry juice 3g.
Embodiment 3
A kind of low-sugar canned cherry contains: cherry 175g and soup stock 120g; Wherein, contain in every 100g soup stock: xylitol llg and blackberry, blueberry juice 9g, the pH value 3.7 of regulating soup stock with citric acid.
Embodiment 4
A kind of low-sugar canned cherry contains: cherry 178g and soup stock 127g; Wherein, contain in every 100g soup stock: xylitol 12g and blackberry, blueberry juice 8g, the pH value 3.1 of regulating soup stock with citric acid.
Embodiment 5
A kind of low-sugar canned cherry contains: cherry 195g and soup stock 95g; Wherein, contain in every 100g soup stock: xylitol 22g and blackberry, blueberry juice 4g, the pH value 3.6 of regulating soup stock with citric acid.
Embodiment 6
A kind of low-sugar canned cherry contains: cherry 182g and soup stock 121g; Wherein, contain in every 100g soup stock: xylitol 14g and blackberry, blueberry juice 7.5g, the pH value 3.3 of regulating soup stock with citric acid.
Embodiment 7
A kind of low-sugar canned cherry contains: cherry 185g and soup stock 120g; Wherein, contain in every 100g soup stock: xylitol 15g and blackberry, blueberry juice 7g, the pH value 3.2 of regulating soup stock with citric acid.
Embodiment 8
A kind of low-sugar canned cherry contains: cherry 190g and soup stock 100g; Wherein, contain in every 100g soup stock: xylitol 20g and blackberry, blueberry juice 5g, the pH value 3.5 of regulating soup stock with citric acid.
Embodiment 9
A kind of low-sugar canned cherry, contain: cherry 188g and soup stock 112g, wherein, contain in every 100g soup stock: xylitol 18g and blackberry, blueberry juice 6g, the pH value 3.4 of regulating soup stock with citric acid.
Embodiment 10
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 75 ℃, and the time of precooking is 4 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 10g and blackberry, blueberry juice 10g in the soup stock of every 100g, regulate pH value 3 with citric acid;
(5) tinning: the soup stock 135g mixing tinning that cherry 170g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.04Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 90 ℃, and sterilizing time is 24 minutes, then is cooled to 36 ℃.
Embodiment 11
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 90 ℃, and the time of precooking is 1 minute, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 25g and blackberry, blueberry juice 3g in the soup stock of every 100g, regulate pH value 3.8 with citric acid;
(5) tinning: the soup stock 90g mixing tinning that cherry 200g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.09Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 100 ℃, and sterilizing time is 12 minutes, then is cooled to 44 ℃.
Embodiment 12
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 87 ℃, and the time of precooking is 1.5 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 16g and blackberry, blueberry juice 6g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.1;
(5) tinning: the soup stock 112g mixing tinning that cherry 186g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.08Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 94 ℃, and sterilizing time is 22 minutes, then is cooled to 37 ℃.
Embodiment 13
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 80 ℃, and the time of precooking is 3 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 19g and blackberry, blueberry juice 5g in the soup stock of every lOOg, with lemon acid for adjusting pH value 3.2;
(5) tinning: the soup stock 104g mixing tinning that cherry 198g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.07Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 91 ℃, and sterilizing time is 23 minutes, then is cooled to 36 ℃.
Embodiment 14
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 85 ℃, and the time of precooking is 2 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 21g and blackberry, blueberry juice 4g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.5;
(5) tinning: the soup stock 114g mixing tinning that cherry 182g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.06Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 93 ℃, and sterilizing time is 22 minutes, then is cooled to 41 ℃.
Embodiment 15
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 83 ℃, and the time of precooking is 2.5 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 23g and blackberry, blueberry juice 7g in the soup stock of every lOOg, with lemon acid for adjusting pH value 3.7;
(5) tinning: the soup stock 118g mixing tinning that cherry 172g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.09Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 93 ℃, and sterilizing time is 21 minutes, then is cooled to 43 ℃.
Embodiment 16
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 84 ℃, and the time of precooking is 2.8 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 13g and blackberry, blueberry juice 8.5g in the soup stock of every lOOg, with lemon acid for adjusting pH value 3.6;
(5) tinning: the soup stock 112g mixing tinning that cherry 187g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.04Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 95 ℃, and sterilizing time is 20 minutes, then is cooled to 38 ℃.
Embodiment 17
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 81 ℃, and the time of precooking is 2.9 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 13. 8g and blackberry, blueberry juice 7.6g in the soup stock of every l00g, with lemon acid for adjusting pH value 3.4;
(5) tinning: the soup stock 108g mixing tinning that cherry 192g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.05Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 98 ℃, and sterilizing time is 15 minutes, then is cooled to 40 ℃.
Embodiment 18
A kind of method for preparing low-sugar canned cherry as claimed in claim 1 comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step, it is characterized in that:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 82 ℃, and the time of precooking is 2.6 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 20. 6g and blackberry, blueberry juice 3.2g in the soup stock of every l00g, regulate pH value 3.4 with citric acid;
(5) tinning: the soup stock 108g mixing tinning that cherry 197g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.07Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 97 ℃, and sterilizing time is 18 minutes, then is cooled to 39 ℃.
Claims (4)
1. novel low-sugar canned cherry and production technology is characterized in that: comprise selection, handle, precook, join soup stock, tinning, seal and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 75～90 ℃, and the time of precooking is l～4 minute, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain by weight xylitol 10～25 and blackberry, blueberry juice 3～10 in the soup stock of per 100 weight portions, with lemon acid for adjusting pH value 3～3.8:
(5) tinning: soup stock 90～135 weight portion mixing tinnings that cherry 170～200 weight portions after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.04～0. 09Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 90～100 ℃, and sterilizing time is 12～24 minutes, then is cooled to 36～44 ℃.
2. a kind of novel low-sugar canned cherry according to claim 1 and production technology, its characteristic comprises: the temperature of precooking in the said method step (3) is 80～85 ℃, and the time of precooking is 2～3 minutes, is cooled to room temperature after precooking immediately.
3. a kind of novel low-sugar canned cherry according to claim 1 and production technology, its characteristic comprises: the sterilization water temperature is 95～98 ℃ in the said method step (7), and sterilizing time is 15～20 minutes, then is cooled to 38～40 ℃.
4. novel low-sugar canned cherry and production technology, its characteristic comprises: cherry 170～200 by weight and pH value are 3～3.8 soup stock 90～135; Contain in the said soup stock of per 100 weight portions: by weight xylitol 10～25 and blackberry, blueberry juice 3～10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105553883A CN102475111A (en) | 2010-11-23 | 2010-11-23 | Novel canned cherry with low sugar content and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105553883A CN102475111A (en) | 2010-11-23 | 2010-11-23 | Novel canned cherry with low sugar content and production process thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN102475111A true CN102475111A (en) | 2012-05-30 |
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| CN2010105553883A Pending CN102475111A (en) | 2010-11-23 | 2010-11-23 | Novel canned cherry with low sugar content and production process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564038A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Processing method of canned cherries in syrup |
| CN103783151A (en) * | 2012-10-26 | 2014-05-14 | 张朝 | Syrup cherry can preparation method |
| CN104207041A (en) * | 2014-07-04 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Making method of sugar-free cherry can |
| CN108477564A (en) * | 2018-01-18 | 2018-09-04 | 山东农业大学 | A kind of preparation method of sour cherry jelly |
-
2010
- 2010-11-23 CN CN2010105553883A patent/CN102475111A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783151A (en) * | 2012-10-26 | 2014-05-14 | 张朝 | Syrup cherry can preparation method |
| CN103564038A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Processing method of canned cherries in syrup |
| CN104207041A (en) * | 2014-07-04 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Making method of sugar-free cherry can |
| CN108477564A (en) * | 2018-01-18 | 2018-09-04 | 山东农业大学 | A kind of preparation method of sour cherry jelly |
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Application publication date: 20120530 |