CN102696751A - Processing method of canned loquat - Google Patents
Processing method of canned loquat Download PDFInfo
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- CN102696751A CN102696751A CN2012102117951A CN201210211795A CN102696751A CN 102696751 A CN102696751 A CN 102696751A CN 2012102117951 A CN2012102117951 A CN 2012102117951A CN 201210211795 A CN201210211795 A CN 201210211795A CN 102696751 A CN102696751 A CN 102696751A
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- loquat
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Abstract
The invention discloses a processing method of canned loquat. The processing method comprises the following steps of: making the canned loquat by adopting fresh loquat, to be specific, putting the canned loquat into a vacuum packaging bag for vacuum sealing package, then putting the vacuum packaging bag in an ultrahigh pressure container; under the conditions that the pressure is 300-600MPa, the temperature of medium is 20-30 DEG C and the pressure maintaining time is 5-30 minutes, carrying out pressurization for 1-3 times, and carrying out ultrahigh-pressure sterilization on the canned loquat in the cyclic process of pressure maintenance and pressure release. The processing method disclosed by the invention has the advantages that flexible-packaging canned loquat produced by adopting the method meets the commercial aseptic requirement, the original texture, flavor and nutritional ingredients of the loquat fruits can be maintained, and no odor is generated; the flexible-packaging canned loquat has the characteristics of nature, nutrition, safety, convenience and good taste; the defects that glass cans and metal cans are easily damaged and are easy to generate rusty spots and pollution and the like are avoided; and convenience is brought for production, package, storage, transportation and eating.
Description
Technical field
The invention belongs to food processing cold sterilization technology field, be specifically related to a kind of processing method of canned loquat.
Background technology
Loquat (
Eriobotrya japonicaLind1.), having another name called reed tangerine, golden ball, reed branch, is rose family loquat platymiscium, because of likeness in form Chinese lute is gained the name.Loquat meat soft and succulency, moderately sour and sweet, nutritious, contain a large amount of carbohydrate, vitamin and several mineral materials, effect such as have moistening lung, cough-relieving, heat-clearing, be good for the stomach is a kind of very popular health fruit.Picking time of loquat is short, for April in every year to June, it is vigorous to adopt the consequence reason activity of growing directly from seeds, and very easily rots, not storage tolerance, so loquat is processed into tinned food usually to prolong its storage period.
Traditional canned loquat method for disinfection is a heat sterilization, though the heat kill bacterium can guarantee food in safety in microorganism, but can destroy in the food heat sensitive nutritional labeling, influences matter structure, local flavor of product etc.Change through thermally-sterilized canned loquat nutritive loss, local flavor, quality is softening, has reduced its commodity value.Simultaneously, glass jar, the metal can that present canned loquat generally adopts is packaged in and conducts heat in the heat-sterilization process slowly, long sterilizing time, and energy consumption is big.Very easily damaged and generation rust staining pollution is transported, is carried and bring many inconvenience to people during products in circulation.
(ultra-high pressure processing UHP) belongs to food cold working method to superhigh pressure technique, is considered to a kind of very promising green processing method.It is meant the static pressure of utilizing 100MPa above, under lower temperature, acts on reasonable time; Cause the destruction or the formation of food composition non-covalent bond (hydrogen bond, ionic bond and hydrophobic bond etc.); Make enzyme deactivation in the food, protein denaturation, starch gelatinization etc., thereby reach the purpose of food sterilization, preservation and processing.Ultra high pressure treatment is a physical process, does not have obviously influence for the vitamin in the food, pigment and flavor substance etc.,, flavor improvement fresh-keeping in food storage even improve aspects such as food tissue structure, functional characteristic and have vast market prospect.
Ultra high pressure treatment has certain selectivity to packaging material.Superhigh pressure technique is that packaged food is placed on in the high-pressure bottle of liquid (usually with water as transmission medium) as transmission medium, and food is carried out ultra high pressure treatment.Liquid in the high-pressure bottle is along with the increase of pressure, and volume reduces, and after pressure discharges, returns to the volume before pressurizeing again.Therefore, the packaging material of ultra high pressure treatment food should be able to sustain the variation of volume.Metal can and glass jar are not suitable for the packing of super high pressure food owing to characteristics such as their irreversibility sex change and easy fragmentations.Plastic flexible packaging material has enough flexibilities and elasticity, is widely used in the packing of ultra high pressure treatment food.
Summary of the invention
The object of the present invention is to provide a kind of flexible package that both can realize canned loquat, can guarantee the processing method of the canned loquat of original local flavor of loquat fruit and quality again.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
Fresh loquat through stoning, remove the peel, precook, pack, carry out vacuum packaging after irritating sugar; Place ultrahigh pressure vessel; Under pressure 300～600MPa, 20～30 ℃ of medium temperatures and 5～30 minutes dwell times condition; Carry out the cyclic process of 1～3 pressurization, pressurize and pressure release canned loquat is carried out ultra high pressure treatment, obtain canned loquat.
Said step of precooking is: the loquat fruit after stoning, the peeling is placed 85 ℃～90 ℃ the liquid of precooking, the 5～10min that precooks, and cool off rapidly with cold water the back of precooking; The said liquid of precooking is that mass concentration is 0.1%～0.5% citric acid solution.
Said step of irritating sugar is: by solid content >=40% perfusion syrup, syrup concentration is 24%～28%.
Said pack is that the loquat fruit after precooking is packed in the vacuum packaging bag, and said vacuum packaging bag is a flexible packing material, comprises polyethylene plastic bag, polypropylene plastics pocket, aluminium foil bag.
The present invention utilizes superhigh pressure technique that canned loquat is carried out cold sterilization; To overcome the deficiency of traditional hot sterilization technology, realize the sterilization of canned loquat normal temperature, keep the original quality of loquat fruit, nutrition and local flavor; Adopt the foods packed in carton containers packaged form simultaneously; Avoid glass canned food and metal can cracky, be prone to produce shortcomings such as rust staining pollution, production, packing, accumulating, instant.
Remarkable advantage of the present invention is:
(1) the present invention packs alternative metals with foods packed in carton containers and glass jar is packed, and little, the light weight of packaging material volume is saved the space, and production, packing, accumulating are convenient.
(2) flexible package canned loquat good airproof performance is easy to carry, open jar simply, safely, save time.
(3) the present invention substitutes the traditional hot sterilization technology with superhigh pressure technique, and ultra high pressure treatment is that liquid medium is equal to compression process in the short time, and sterilization is even, instantaneous, efficient, and bactericidal effect is good, can make canned loquat reach the commercial sterilization requirement.
(4) the ultrahigh-pressure sterilization technology belongs to the food cold sterilization technology, and with traditional hot sterilization processing compared with techniques, free from extraneous odour produces, and can keep the original quality of loquat fruit, local flavor, nutritional labeling etc.
(5) ultrahigh-pressure sterilization technology processing ease, it is low to consume energy, and safety non-pollution is a kind of high-quality and efficient sterilization technology.
The specific embodiment
A kind of processing method of canned loquat, concrete preparation process is following:
(1) material choice: select to have no mechanical damage, do not have disease and pest, complete form, meat is fine and close, sweet and sour palatability, fresh loquat mature eighty-to-ninety percent;
(2) stoning, peeling: loquat is plucked handle after 85 ℃～95 ℃ blanching 30s～60s, be prone to peel off with pericarp and be advisable.Cool off stoning, peeling after the blanching rapidly with cold water;
(3) precook: with the loquat fruit 5～10min that in the low concentration citric acid is precooked liquid, precooks, to reach the purpose of enzyme extremely, cool off rapidly with cold water the back of precooking;
(4) pack: in the vacuum packaging bag of packing into after loquat fruit is weighed;
(5) irritate liquid glucose: by solid content >=40% perfusion liquid glucose;
(6) vacuum packaging: pack with vacuum packing machine, pumpdown time and heat-sealing time decide according to feeding quantity, under the situation that prevents the liquid glucose ejection, select the optimum parameter;
(7) ultra high pressure treatment: the canned loquat that vacuum packet is installed places ultrahigh pressure vessel to carry out the ultrahigh-pressure sterilization processing;
(8) insulation is checked: check after seven days 37 ℃ of insulations to obtain finished product.
Said canned loquat is for adopting the flexible package canned loquat of vacuum packaging bag vacuum sealed package.
Said vacuum packaging bag is meant flexible packing materials such as polyethylene plastic bag, polypropylene plastics pocket, aluminium foil bag.
Ultra high pressure treatment described in the step (7) is that pressure 300～600MPa, 20～30 ℃ of medium temperatures, 5～30 minutes dwell times, pressurize mode are the cyclic process of 1～3 pressurization, pressurize and pressure release.
Below be several specific embodiment of the present invention, further specify the present invention, but the present invention is not limited only to this enforcement.
Embodiment 1
(1) material choice: select to have no mechanical damage, do not have disease and pest, complete form, meat is fine and close, sweet and sour palatability, nine ripe and fresh loquats;
(2) stoning, peeling: handle is plucked in the loquat rotation, avoided injuring pulp.Blanching 30s～60s in 90 ℃ of hot water is prone to come off with pericarp and is advisable.Cool off rapidly with cold water after the blanching, stoning, peeling should be noted removing the loquat fruit inner layer film, avoid variable color and bitter taste to take place;
(3) precook: with the loquat fruit 8min that in 90 ℃, concentration 0.2% citric acid are precooked liquid, precooks, to reach the purpose of enzyme extremely, cool off rapidly with cold water the back of precooking;
(4) pack: in the vacuum packaging bag of packing into after loquat fruit is weighed;
(5) irritate liquid glucose: compound concentration is 28% liquid glucose, by solid content 50% perfusion liquid glucose;
(6) vacuum packaging: select proper parameter, adopt vacuum packing machine to pack;
(7) ultra high pressure treatment: place ultrahigh pressure vessel to carry out ultra high pressure treatment canned loquat, 25 ℃ of processing pressure 600MPa, medium temperatures, 1 pressurization continuously, the sterilization to product is accomplished in pressurize pressure release after 15 minutes;
(8) insulation is checked: check after seven days 37 ℃ of insulations to obtain finished product.
Embodiment 2
(1) material choice: select to have no mechanical damage, do not have disease and pest, complete form, meat is fine and close, sweet and sour palatability, medium well fresh loquat;
(2) stoning, peeling: handle is plucked in the loquat rotation, avoided injuring pulp.Blanching 30～60s in 85 ℃ of hot water is prone to come off with pericarp and is advisable.Cool off rapidly with cold water after the blanching, stoning, peeling note removing the loquat fruit inner layer film;
(3) precook: with the loquat fruit 10min that in 85 ℃, concentration 0.2% citric acid are precooked liquid, precooks, to reach the purpose of enzyme extremely, cool off rapidly with cold water the back of precooking;
(4) pack: in the vacuum packaging bag of packing into after loquat fruit is weighed;
(5) irritate liquid glucose: compound concentration is 25% liquid glucose, by solid content 40% perfusion liquid glucose;
(6) vacuum packaging: select proper parameter, adopt vacuum packing machine to pack;
(7) ultra high pressure treatment: place ultrahigh pressure vessel to carry out ultra high pressure treatment canned loquat, 30 ℃ of processing pressure 400MPa, medium temperatures, 1 pressurization continuously, the sterilization to product is accomplished in pressurize pressure release after 20 minutes.
(8) insulation is checked: check after seven days 37 ℃ of insulations to obtain finished product.
Embodiment 3
(1) material choice: select to have no mechanical damage, do not have disease and pest, complete form, meat is fine and close, sweet and sour palatability, medium well fresh loquat;
(2) stoning, peeling: handle is plucked in the loquat rotation, avoided injuring pulp.Blanching 30～60s in 90 ℃ of hot water is prone to come off with pericarp and is advisable.Cool off rapidly with cold water after the blanching, stoning, peeling note removing the loquat fruit inner layer film;
(3) precook: with the loquat fruit 8min that in 85 ℃, concentration 0.3% citric acid are precooked liquid, precooks, to reach the purpose of enzyme extremely, cool off rapidly with cold water the back of precooking;
(4) pack: in the vacuum packaging bag of packing into after loquat fruit is weighed;
(5) irritate liquid glucose: compound concentration is 27% liquid glucose, by solid content 45% perfusion liquid glucose;
(6) vacuum packaging: select proper parameter, adopt vacuum packing machine to pack;
(7) ultra high pressure treatment: place ultrahigh pressure vessel to carry out ultra high pressure treatment canned loquat, 30 ℃ of processing pressure 350MPa, medium temperatures are pressurized to for the first time pressure release behind 350MPa and the pressurize 5min, are pressurized to pressure release behind 350MPa and the pressurize 5min for the second time; Be pressurized to pressure release behind 350MPa and the pressurize 5min for the third time, accomplish sterilization product.
(8) insulation is checked: check after seven days 37 ℃ of insulations to obtain finished product.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. the processing method of a canned loquat; It is characterized in that: fresh loquat through stoning, remove the peel, precook, pack, carry out vacuum packaging after irritating sugar; Place ultrahigh pressure vessel; Under pressure 300～600MPa, 20～30 ℃ of medium temperatures and 5～30 minutes dwell times condition, carry out the cyclic process of 1～3 pressurization, pressurize and pressure release canned loquat is carried out ultra high pressure treatment, obtain canned loquat.
2. the processing method of rake can according to claim 1 is characterized in that: said step of precooking is: the loquat fruit after stoning, the peeling is placed 85 ℃～90 ℃ the liquid of precooking, the 5～10min that precooks, and cool off rapidly with cold water the back of precooking; The said liquid of precooking is that mass concentration is 0.1%～0.5% citric acid solution.
3. the processing method of rake can according to claim 1 is characterized in that: said step of irritating sugar is: by solid content >=40% perfusion syrup, syrup concentration is 24%～28%.
4. the processing method of a kind of canned loquat according to claim 1; It is characterized in that: said pack is that the loquat fruit after precooking is packed in the vacuum packaging bag; Said vacuum packaging bag is a flexible packing material, comprises polyethylene plastic bag, polypropylene plastics pocket, aluminium foil bag.
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| CN2012102117951A CN102696751A (en) | 2012-06-26 | 2012-06-26 | Processing method of canned loquat |
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| CN2012102117951A CN102696751A (en) | 2012-06-26 | 2012-06-26 | Processing method of canned loquat |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077042A (en) * | 2014-05-04 | 2015-11-25 | 保定市佳康食品有限公司 | Snow-pear loquat can and preparation method thereof |
| CN105410191A (en) * | 2015-12-24 | 2016-03-23 | 光明乳业股份有限公司 | Milk with loquat pulp and preparation method thereof |
| CN106070541A (en) * | 2016-06-17 | 2016-11-09 | 果爷（上海）农业科技股份有限公司 | The preparation method of non-pigment preservative free tinned fruit |
| CN106070580A (en) * | 2016-06-21 | 2016-11-09 | 安徽金鹰农业科技有限公司 | A kind of Folium Eriobotryae heat clearing away blue berry canned corn and preparation method thereof |
| CN107890045A (en) * | 2017-12-01 | 2018-04-10 | 梁颖明 | The preparation method of canned loquat |
| JP2021153577A (en) * | 2020-03-06 | 2021-10-07 | 中国農業大学China Agricultural University | Non-heating treatment method of fresh swift's nest and fresh swift's nest |
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| CN101077165A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Loquat can |
| CN101731310A (en) * | 2008-11-21 | 2010-06-16 | 李庆领 | Ultrahigh isostatic pressing sterilization and refreshment method of asparagus |
| CN101889602A (en) * | 2010-07-02 | 2010-11-24 | 中国农业大学 | Non-thermal processing method for soft fruit and vegetable cans |
| CN102077858A (en) * | 2010-11-22 | 2011-06-01 | 天津光辉食品有限公司 | Ultrahigh-pressure vegetable food processing method |
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2012
- 2012-06-26 CN CN2012102117951A patent/CN102696751A/en active Pending
Patent Citations (4)
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| CN101077165A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Loquat can |
| CN101731310A (en) * | 2008-11-21 | 2010-06-16 | 李庆领 | Ultrahigh isostatic pressing sterilization and refreshment method of asparagus |
| CN101889602A (en) * | 2010-07-02 | 2010-11-24 | 中国农业大学 | Non-thermal processing method for soft fruit and vegetable cans |
| CN102077858A (en) * | 2010-11-22 | 2011-06-01 | 天津光辉食品有限公司 | Ultrahigh-pressure vegetable food processing method |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077042A (en) * | 2014-05-04 | 2015-11-25 | 保定市佳康食品有限公司 | Snow-pear loquat can and preparation method thereof |
| CN105410191A (en) * | 2015-12-24 | 2016-03-23 | 光明乳业股份有限公司 | Milk with loquat pulp and preparation method thereof |
| CN105410191B (en) * | 2015-12-24 | 2020-03-13 | 光明乳业股份有限公司 | Loquat pulp milk and preparation method thereof |
| CN106070541A (en) * | 2016-06-17 | 2016-11-09 | 果爷（上海）农业科技股份有限公司 | The preparation method of non-pigment preservative free tinned fruit |
| CN106070541B (en) * | 2016-06-17 | 2019-03-22 | 果爷（上海）农业科技股份有限公司 | The preparation method of non-pigment preservative free tinned fruit |
| CN106070580A (en) * | 2016-06-21 | 2016-11-09 | 安徽金鹰农业科技有限公司 | A kind of Folium Eriobotryae heat clearing away blue berry canned corn and preparation method thereof |
| CN107890045A (en) * | 2017-12-01 | 2018-04-10 | 梁颖明 | The preparation method of canned loquat |
| JP2021153577A (en) * | 2020-03-06 | 2021-10-07 | 中国農業大学China Agricultural University | Non-heating treatment method of fresh swift's nest and fresh swift's nest |
| JP7144876B2 (en) | 2020-03-06 | 2022-09-30 | 中国農業大学 | Non-thermal processing method for fresh bird's nest and fresh bird's nest |
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Application publication date: 20121003 |