CN102599234A

CN102599234A - Guava can and processing technique

Info

Publication number: CN102599234A
Application number: CN201210085862XA
Authority: CN
Inventors: 陆国初
Original assignee: YUSHAN FOOD CO Ltd CHANGSHU
Current assignee: YUSHAN FOOD CO Ltd CHANGSHU
Priority date: 2012-03-28
Filing date: 2012-03-28
Publication date: 2012-07-25
Anticipated expiration: 2032-03-28
Also published as: CN102599234B

Abstract

The invention relates to a guava can, which is prepared by the following raw materials in parts by weight: 450 to 600 parts of guava, 80 to 100 parts of sherry, 0.05 to 0.8 parts of malic acid, 0.05 to 0.5 parts of calcium chloride, 50 to 100 parts of crystal sugar, 40 to 60 parts of honey, 1 to 5 parts of vitamin C and 300 to 800 parts of water. The guava and sherry are combined to prepare a guava can, so that the single flavor of a traditional can in syrup can be improved, because sherry is contained in the syrup of the can, the sterilization temperature and the sterilization time can be reduced, and the loss of thermosensitive substances in the can is reduced. The guava can is rose red, has strong sweetly aromatic flavor of guava and sherry and has moderate sweet and sour taste as well as abundant nutrients.

Description

Guava can and processing technology

Technical field

The present invention relates to a kind of tinned fruit, particularly relate to a kind of guava can and processing technology.

Background technology

Guava Guava (Psidium guajava) guava is commonly called as that fragrant plant is happy, that pulls out the son or pull out son.The Taiwan fragrant plant is happy to be Myrtaceae Psidium fruit tree, and meat is very soft, and gravy is abundant, has a sweet taste, and does not almost have seed, and local flavor approaches between pears and the Taiwan smalt jujube.Its fruit ellipse, color breast is blue or green to milky white, and is extremely beautiful, more than mean fruit weight 380 grams, maximum 550 grams that reach, sugar content is 11.45%, contains a large amount of potassium, iron, carrotene etc., nutrition is extremely abundant.Mainly contain: protein, fat, carbohydrate, Alphalin, Vitamin C, iron, calcium, phosphorus etc.With Vitamin C, Duo 8 times than citrus, than most ten times of banana, pawpaw, tomato (tomato), watermelon, pineapple etc., iron, calcium, phosphorus content are also abundant, and the content of iron more is better than other fruit in the seed

Sherry is the Ying Yihua by Spanish Jerez, and in Spain, its name should be " He Leisi " wine.And the same with the rule of gaining the name of a lot of European famous brand of wine, it is also gained the name with the place of production." He Leisi " is a small town that is positioned at Spain's south seashore; Be rich in calcareous soil near the small town; Grape variety Ba Luo minot (Palomine) is suitable for growing; This white grape is the raw material of sherry, is praised in his poem by Shakespear to be " being contained in the Spain's sunlight in the bottle ".The sherry taste is sweet partially, can increase the sweet taste in the can, can also bring unique aroma to can simultaneously.

The happy juice of fragrant plant that adopts at present guava to make on the market is more common, but guava is used for the can manufacturing any record is not arranged also.Because guava mainly produces in the torrid zone, the guava taste of being introduced on the northern market and the taste in the tropical place of production are far apart, have influenced everybody cognition to guava.Therefore adopt the can form to carry it into northern market, it can be preserved for a long time is a kind of good selection.Guava and the sherry form with can is combined, the nutrition of can is further strengthened, also enriched the kind of can simultaneously.

Summary of the invention

The object of the present invention is to provide a kind of vinosity harmony, moderate, nutritious guava can and the processing technology thereof of sweet acid.

For realizing above-mentioned purpose, the present invention realizes through following technical scheme.

A kind of guava can, it is that following raw material is prepared from by said parts by weight, guava 450-600 part, sherry 80-100 part; Malic acid 0.05-0.8 part, calcium chloride 0.05-0.5 part; Rock sugar 50-100 part, honey 40-60 part, vitamin C 1-5 part, water 300-800 part.

The processing technology of said guava can; Maturation, the meat of getting said parts by weight is fine and closely woven, not damaged is rotten and the guava of disease and pest is cleaned; Fruit is soaked 15-30 second in boiling water, place cold water peeling, cutting, require to be cut into the square fritter about length of side 2cm; Use the clear water rinsing, the surface moisture of leaving away places 1% salt solution to handle; Through clear water rinsing 3-5 time of flowing, that the guava piece that obtains is subsequent use again, getting and processing concentration in the rock sugar adding part water of said parts by weight 75% is 25% syrup; Syrup is warmed up to 90 ℃, protects guava piece behind the look and put into syrup and soak sugared 6-15min, be cooled to room temperature then and soak sugared 10-14h; To soak guava piece after the sugar and take out subsequent usely, sherry, malic acid, honey, the calcium chloride of remaining water, rock sugar and said parts by weight will be mixed and made into soup juice, add the vitamin C dissolving; To soak sugared guava piece and soup juice and be warmed to 90 ℃ respectively, then the guava piece will be placed in the vial, pour soup juice again into; Sealing; Sterilization then, cooling are finished product, and described sterilization and cooling are in 4 minutes, to be warmed up to 90 ℃ and under this temperature, kept 30 minutes rapidly, in 5 minutes, are cooled to room temperature then.

Advantage of the present invention and effect are following:

1. the present invention becomes the guava can with guava with the sherry combined preparation; Owing to contain sherry in the can soup juice; Improve the single local flavor of traditional sweet can, can reduce sterilization temperature and shorten sterilizing time, reduced the loss of heat-sensitive substance in the can.The can color and luster is pale red, have the fragrant and sweet flavor of strong guava and sherry, and sweet acid is moderate, nutritious.

2. because guava is a tropical fruit (tree); There is certain strange sense in its taste for a northern person sponging on an aristocrat; The food ingredient ratio that adds, stripping and slicing size; Dip time and dipping temperature all have bigger influence to final taste, and the present invention has finally obtained being fit to be used as the charge ratio and the technological process of guava can through multinomial different contrast test.

The specific embodiment

Below in conjunction with the specific embodiment, the present invention is explained further details.But protection scope of the present invention is not limited by embodiment.

Embodiment 1

Take off the raw material of stating parts by weight, guava 450g, sherry 80g, malic acid 0.05g, calcium chloride 0.05g, rock sugar 50g, honey 40g, vitamin C 1g, water 600g.

The processing technology of said guava can; Maturation, the meat of getting said parts by weight is fine and closely woven, not damaged is rotten and the guava of disease and pest is cleaned; Fruit was soaked in boiling water 15 seconds, place cold water peeling, cutting, require to be cut into the square fritter about length of side 2cm; Use the clear water rinsing, the surface moisture of leaving away places 1% salt solution to handle; Through the clear water rinsing 3 times of flowing, that the guava piece that obtains is subsequent use again, the rock sugar of getting said parts by weight 75% adds that to process concentration in the part water be 25% syrup; Syrup is warmed up to 90 ℃, protects guava piece behind the look and put into syrup and soak sugared 6min, be cooled to room temperature then and soak sugared 10h; To soak guava piece after the sugar and take out subsequent usely, sherry, malic acid, honey, the calcium chloride of remaining water, rock sugar and said parts by weight will be mixed and made into soup juice, add the vitamin C dissolving; To soak sugared guava piece and soup juice and be warmed to 90 ℃ respectively, then the guava piece will be placed in the vial, pour soup juice again into; Sealing; Sterilization then, cooling are finished product, and described sterilization and cooling are in 4 minutes, to be warmed up to 90 ℃ and under this temperature, kept 30 minutes rapidly, in 5 minutes, are cooled to room temperature then.

Embodiment 2

Take off the raw material of stating parts by weight, guava 600g, sherry 100g, malic acid 0.8g, calcium chloride 0.5g, rock sugar 100g, honey 60g, vitamin C 5g, water 800g.

The processing technology of said guava can; Maturation, the meat of getting said parts by weight is fine and closely woven, not damaged is rotten and the guava of disease and pest is cleaned; Fruit was soaked in boiling water 30 seconds, place cold water peeling, cutting, require to be cut into the square fritter about length of side 2cm; Use the clear water rinsing, the surface moisture of leaving away places 1% salt solution to handle; Through clear water rinsing 3-5 time of flowing, that the guava piece that obtains is subsequent use again, getting and processing concentration in the rock sugar adding part water of said parts by weight 75% is 25% syrup; Syrup is warmed up to 90 ℃, protects guava piece behind the look and put into syrup and soak sugared 15min, be cooled to room temperature then and soak sugared 14h; To soak guava piece after the sugar and take out subsequent usely, sherry, malic acid, honey, the calcium chloride of remaining water, rock sugar and said parts by weight will be mixed and made into soup juice, add the vitamin C dissolving; To soak sugared guava piece and soup juice and be warmed to 90 ℃ respectively, then the guava piece will be placed in the vial, pour soup juice again into; Sealing; Sterilization then, cooling are finished product, and described sterilization and cooling are in 4 minutes, to be warmed up to 90 ℃ and under this temperature, kept 30 minutes rapidly, in 5 minutes, are cooled to room temperature then.

Claims

1. a guava can is characterized in that it is to be prepared from by said parts by weight following raw material, guava 450-600 part, sherry 80-100 part; Malic acid 0.05-0.8 part, calcium chloride 0.05-0.5 part; Rock sugar 50-100 part, honey 40-60 part, vitamin C 1-5 part, water 300-800 part; Its processing technology is following: maturation, the meat of getting said parts by weight is fine and closely woven, not damaged is rotten and the guava of disease and pest is cleaned; Fruit is soaked 15-30 second in boiling water, place cold water peeling, cutting, require to be cut into the square fritter about length of side 2cm; Use the clear water rinsing, the surface moisture of leaving away places 1% salt solution to handle; Through clear water rinsing 3-5 time of flowing, that the guava piece that obtains is subsequent use again, getting and processing concentration in the rock sugar adding part water of said parts by weight 75% is 25% syrup; Syrup is warmed up to 90 ℃, protects guava piece behind the look and put into syrup and soak sugared 6-15min, be cooled to room temperature then and soak sugared 10-14h; To soak guava piece after the sugar and take out subsequent usely, sherry, malic acid, honey, the calcium chloride of remaining water, rock sugar and said parts by weight will be mixed and made into soup juice, add the vitamin C dissolving; To soak sugared guava piece and soup juice and be warmed to 90 ℃ respectively, then the guava piece will be placed in the vial, pour soup juice again into; Sealing; Sterilization then, cooling are finished product, and described sterilization and cooling are in 4 minutes, to be warmed up to 90 ℃ and under this temperature, kept 30 minutes rapidly, in 5 minutes, are cooled to room temperature then.