CN103169028A - Technical formula and production technology for preparing canned apple sauce - Google Patents
Technical formula and production technology for preparing canned apple sauce Download PDFInfo
- Publication number
- CN103169028A CN103169028A CN2013100971699A CN201310097169A CN103169028A CN 103169028 A CN103169028 A CN 103169028A CN 2013100971699 A CN2013100971699 A CN 2013100971699A CN 201310097169 A CN201310097169 A CN 201310097169A CN 103169028 A CN103169028 A CN 103169028A
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- apple
- citric acid
- production technology
- sauce
- preparing
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Abstract
The invention relates to a technical formula and a production technology for preparing canned apple sauce. The canned apple sauce is prepared from the components of 50kg of apples, 100-200g of citric acid and 20-30g of vitamin C. The canned apple sauce has the advantages of being good in mouthfeel, healthy and safe, is suitable for all ages, and especially suitable for eating by crows such as the old and children who have insufficiency of vital energy and blood and malnutrition,.
Description
Technical field
The present invention relates to the food production processing technique field, specifically a kind of technical formula and production technology for preparing the apple sauce can.
Background technology
Raw apple pulp is (to become again apple sauce after seasoning, English APPLE SAUCE) take fresh, ripe high quality apple as raw material, check and accept-cleaning-peeling stoning-softening-making beating-allotment-degassed concentrating-tinning-operations such as sealing-sterilization through apple, final products are that soluble solid is by the apple sauce can of refractometer greater than 9.0BX, product does not add any additive and water in process, therefore the original various nutritional labelings of fresh apple have been kept, be rich in various vitamins, amino acid, vegetative fiber element etc., long-term edible favourable to health.
This product is faint yellow, yellow-white, and color and luster is more consistent, and evenly fine and smooth, gluing appropriateness is separated out without juice, has the due local flavor of fresh apple, and sweet taste is agreeable to the taste, without other peculiar smell, therefore, is subjected to very much consumers in general's favor, has very large market prospects.
Summary of the invention
The object of the present invention is to provide a kind of technical formula and production technology for preparing the apple sauce can.
The present invention adopts following technical scheme to achieve these goals:
A kind of technical formula for preparing the apple sauce can is comprised of apple, citric acid and vitamin C, and the content of each component is: apple 50kg, citric acid 100-200g, Catergen 0-30g.
A kind of production technology for preparing the apple sauce can, production technology is as follows:
1) will purchase fresh, without rotting, putting into constant heat storage without disease and pest apple raw material and deposit, to apple be cleaned up with circulating water during production;
2) apple that cleans up is removed the peel stoning and process, pericarp and fruit stone will be removed totally;
3) pericarp, fruit stone are removed clean semi-finished product apple raw material and cleaned;
4) put into the stainless steel jacketed pan after the apple piece cleans up, add appropriate water to precook, softening 20 minutes;
5) softening good apple takes out in jacketed pan, puts into colloid mill after draining and grinds making beating;
6) after weighing, the apple pulp that flows out from colloid mill puts into again the stainless steel jacketed pan with agitating device, heating, concentrated, stir, according to apple 50kg, citric acid 100-150g, Catergen 0-25g calculate and add citric acid and vitamin C, the rear temperature that stirs reaches 90 degree, measures with refractometer to take the dish out of the pot when pol reaches 10 diopter;
7) apple sauce after taking the dish out of the pot carries out tinning immediately, and slack tank uses 3000 gram tinplate slack tanks, every canned 3000 grams, and weigh by tank;
8) seal after weighing;
9) carry out sterilization, 100 ℃ of temperature, constant temperature 20 minutes after the sealing;
10) carry out coolingly after sterilization constant temperature finishes, be cooled to 38 and wipe the tank warehouse-in when spending and deposit.
The invention has the beneficial effects as follows: mouthfeel is good, food health safety, and be applicable to the each age group crowd, especially be fit to insufficiency of vital energy and blood, underfed old man and children edible.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, the below further sets forth the present invention.
Embodiment 1
A kind of technical formula for preparing the apple sauce can is comprised of apple, citric acid and vitamin C, and the content of each component is:
Apple 50kg
Citric acid 100g
Vitamin C 20g.
A kind of production technology for preparing the apple sauce can, production technology is as follows:
1) will purchase fresh, without rotting, putting into constant heat storage without disease and pest apple raw material and deposit, to apple be cleaned up with circulating water during production;
2) apple that cleans up is removed the peel stoning and process, pericarp and fruit stone will be removed totally;
3) pericarp, fruit stone are removed clean semi-finished product apple raw material and cleaned;
4) put into the stainless steel jacketed pan after the apple piece cleans up, add appropriate water to precook, softening 20 minutes;
5) softening good apple takes out in jacketed pan, puts into colloid mill after draining and grinds making beating;
6) after weighing, the apple pulp that flows out from colloid mill puts into again the stainless steel jacketed pan with agitating device, heating, concentrated, stir, according to apple 50kg, citric acid 100-150g, Catergen 0-25g calculate and add citric acid and vitamin C, the rear temperature that stirs reaches 90 degree, measures with refractometer to take the dish out of the pot when pol reaches 10 diopter;
7) apple sauce after taking the dish out of the pot carries out tinning immediately, and slack tank uses 3000 gram tinplate slack tanks, every canned 3000 grams, and weigh by tank;
8) seal after weighing;
9) carry out sterilization, 100 ℃ of temperature, constant temperature 20 minutes after the sealing;
10) carry out coolingly after sterilization constant temperature finishes, be cooled to 38 and wipe the tank warehouse-in when spending and deposit.
Embodiment 2
A kind of technical formula for preparing the apple sauce can is comprised of apple, citric acid and vitamin C, and the content of each component is:
Apple 50kg
Citric acid 200g
Vitamin C 30g.
A kind of production technology for preparing the apple sauce can, production technology is as follows:
1) will purchase fresh, without rotting, putting into constant heat storage without disease and pest apple raw material and deposit, to apple be cleaned up with circulating water during production;
2) apple that cleans up is removed the peel stoning and process, pericarp and fruit stone will be removed totally;
3) pericarp, fruit stone are removed clean semi-finished product apple raw material and cleaned;
4) put into the stainless steel jacketed pan after the apple piece cleans up, add appropriate water to precook, softening 20 minutes;
5) softening good apple takes out in jacketed pan, puts into colloid mill after draining and grinds making beating;
6) after weighing, the apple pulp that flows out from colloid mill puts into again the stainless steel jacketed pan with agitating device, heating, concentrated, stir, according to apple 50kg, citric acid 100-150g, Catergen 0-25g calculate and add citric acid and vitamin C, the rear temperature that stirs reaches 90 degree, measures with refractometer to take the dish out of the pot when pol reaches 10 diopter;
7) apple sauce after taking the dish out of the pot carries out tinning immediately, and slack tank uses 3000 gram tinplate slack tanks, every canned 3000 grams, and weigh by tank;
8) seal after weighing;
9) carry out sterilization, 100 ℃ of temperature, constant temperature 20 minutes after the sealing;
10) carry out coolingly after sterilization constant temperature finishes, be cooled to 38 and wipe the tank warehouse-in when spending and deposit.
Embodiment 3
A kind of technical formula for preparing the apple sauce can is comprised of apple, citric acid and vitamin C, and the content of each component is:
Apple 50kg
Citric acid 150g
Vitamin C 25g.
A kind of production technology for preparing the apple sauce can, production technology is as follows:
1) will purchase fresh, without rotting, putting into constant heat storage without disease and pest apple raw material and deposit, to apple be cleaned up with circulating water during production;
2) apple that cleans up is removed the peel stoning and process, pericarp and fruit stone will be removed totally;
3) pericarp, fruit stone are removed clean semi-finished product apple raw material and cleaned;
4) put into the stainless steel jacketed pan after the apple piece cleans up, add appropriate water to precook, softening 20 minutes;
5) softening good apple takes out in jacketed pan, puts into colloid mill after draining and grinds making beating;
6) after weighing, the apple pulp that flows out from colloid mill puts into again the stainless steel jacketed pan with agitating device, heating, concentrated, stir, according to apple 50kg, citric acid 100-150g, Catergen 0-25g calculate and add citric acid and vitamin C, the rear temperature that stirs reaches 90 degree, measures with refractometer to take the dish out of the pot when pol reaches 10 diopter;
7) apple sauce after taking the dish out of the pot carries out tinning immediately, and slack tank uses 3000 gram tinplate slack tanks, every canned 3000 grams, and weigh by tank;
8) seal after weighing;
9) carry out sterilization, 100 ℃ of temperature, constant temperature 20 minutes after the sealing;
10) carry out coolingly after sterilization constant temperature finishes, be cooled to 38 and wipe the tank warehouse-in when spending and deposit.
Above demonstration and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. technical formula for preparing the apple sauce can, it is characterized in that: be comprised of apple, citric acid and vitamin C, the content of each component is: apple 50kg, citric acid 100-200g, Catergen 0-30g.
2. production technology for preparing the apple sauce can, it is characterized in that: production technology is as follows:
1) will purchase fresh, without rotting, putting into constant heat storage without disease and pest apple raw material and deposit, to apple be cleaned up with circulating water during production;
2) apple that cleans up is removed the peel stoning and process, pericarp and fruit stone will be removed totally;
3) pericarp, fruit stone are removed clean semi-finished product apple raw material and cleaned;
4) put into the stainless steel jacketed pan after the apple piece cleans up, add appropriate water to precook, softening 20 minutes;
5) softening good apple takes out in jacketed pan, puts into colloid mill after draining and grinds making beating;
6) after weighing, the apple pulp that flows out from colloid mill puts into again the stainless steel jacketed pan with agitating device, heating, concentrated, stir, according to apple 50kg, citric acid 100-150g, Catergen 0-25g calculate and add citric acid and vitamin C, the rear temperature that stirs reaches 90 degree, measures with refractometer to take the dish out of the pot when pol reaches 10 diopter;
7) apple sauce after taking the dish out of the pot carries out tinning immediately, and slack tank uses 3000 gram tinplate slack tanks, every canned 3000 grams, and weigh by tank;
8) seal after weighing;
9) carry out sterilization, 100 ℃ of temperature, constant temperature 20 minutes after the sealing;
10) carry out coolingly after sterilization constant temperature finishes, be cooled to 38 and wipe the tank warehouse-in when spending and deposit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100971699A CN103169028A (en) | 2013-03-25 | 2013-03-25 | Technical formula and production technology for preparing canned apple sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100971699A CN103169028A (en) | 2013-03-25 | 2013-03-25 | Technical formula and production technology for preparing canned apple sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103169028A true CN103169028A (en) | 2013-06-26 |
Family
ID=48629572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100971699A Pending CN103169028A (en) | 2013-03-25 | 2013-03-25 | Technical formula and production technology for preparing canned apple sauce |
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| Country | Link |
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| CN (1) | CN103169028A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584015A (en) * | 2013-11-11 | 2014-02-19 | 河南景源果业有限责任公司 | Method for preparing apple smoothie |
| CN103584014A (en) * | 2013-11-11 | 2014-02-19 | 河南景源果业有限责任公司 | Method for preparing yellow peach smoothies |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102090553A (en) * | 2009-12-14 | 2011-06-15 | 陈绳良 | Processing technology for apple jam |
| CN102669511A (en) * | 2012-05-19 | 2012-09-19 | 王玉全 | Manufacturing process of applesauce |
-
2013
- 2013-03-25 CN CN2013100971699A patent/CN103169028A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090553A (en) * | 2009-12-14 | 2011-06-15 | 陈绳良 | Processing technology for apple jam |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102669511A (en) * | 2012-05-19 | 2012-09-19 | 王玉全 | Manufacturing process of applesauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584015A (en) * | 2013-11-11 | 2014-02-19 | 河南景源果业有限责任公司 | Method for preparing apple smoothie |
| CN103584014A (en) * | 2013-11-11 | 2014-02-19 | 河南景源果业有限责任公司 | Method for preparing yellow peach smoothies |
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Application publication date: 20130626 |