CN103229825A - Longan can and preparation method thereof - Google Patents
Longan can and preparation method thereof Download PDFInfo
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- CN103229825A CN103229825A CN2013101835672A CN201310183567A CN103229825A CN 103229825 A CN103229825 A CN 103229825A CN 2013101835672 A CN2013101835672 A CN 2013101835672A CN 201310183567 A CN201310183567 A CN 201310183567A CN 103229825 A CN103229825 A CN 103229825A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a longan can and a preparation method of the longan can. A formula comprises the following ingredients: 200-500 parts of longan pulp, 50-100 parts of cane sugar, 30-60 parts of foreign wine, 4-10 parts of salt, 0.1-0.6 part of citric acid, 0.1-0.6 part of calcium chloride and the balance of water. The longan can is moderately sweet and sour, soft in taste and rich in nutrition, has slight aroma and has the effects of strengthening Yang and tonifying qi, tonifying heart and spleen, nourishing the blood and tranquilization and moistening the skin and beautifying.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of longan can and preparation method thereof.
Background technology
Longan belongs to seasonal fruit, is rich in nutritional labelings such as sugar, protein and multivitamin.Fresh longan fine and tender taste, look breast in vain is full of juice, distinguishes the flavor of sweet as honey, is the fresh fruits that people like.Color and luster was dun after pulp was done, and meat is pliable and tough, and sweet taste is denseer, both edible.Therefore, except directly eating the fruit, can also be processed into canned food, can not be subjected to the restriction in season like this, can have at any time.But traditional tinned fruit taste is single or contain too much sweetener, does not meet the modern and namely pursues the trend that natural food is pursued in high nutrition again.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of longan can and preparation method thereof, this longan can sour-sweet moderate, mouthfeel is soft, nutritious, have an effect of light aroma, establishing-Yang benefit gas, tonifying heart and spleen, nourishing blood and tranquilization, moistening skin beautifying.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of longan can is made by the raw material of following weight portion: 200～500 parts of longan pulp, 50～100 parts of sucrose, 30～60 parts of foreign wines, 4～10 parts of salt, 0.1～0.6 part of citric acid, 0.1～0.6 part in calcium chloride, 200～500 parts in water.
Preferred weight part of described raw material is: 300～400 parts of longan pulp, 70～80 parts of sucrose, 40～50 parts of foreign wines, 6～8 parts of salt, 0.2～0.5 part of citric acid, 0.2～0.5 part in calcium chloride, 300～400 parts in water.
Optimum weight part of described raw material is: 350 parts of longan pulp, 75 parts of sucrose, 45 parts of foreign wines, 7 parts of salt, 0.35 part of citric acid, 0.3 part in calcium chloride, 350 parts in water.
The preparation method of above-mentioned longan can the steps include:
1) 200～400 parts in 50～100 parts of sucrose and water being brewed into concentration under 60～70 ℃ temperature is 50%～60% syrup;
2) 200～500 parts of longan pulp are added 90～100 ℃ an amount of hot water and quick-boil boiling hot 10～20s;
3) get the syrup of 40%～60% weight that makes in the step 1), add step 2) the longan pulp handled, stir, in the suction vacuum tank, under the vacuum of 600～700mmHg, soften 10～30min, get softening pulp;
4) remaining syrup, remaining water and other described mixed raw material are become soup juice and be heated to 60～80 ℃;
5) the softening pulp that step 3) is made places jar, and the soup juice that then step 4) is made is poured into;
6) seal, place under 80～100 ℃ the temperature and keep 15～25min and carry out sterilization, be cooled to room temperature then, namely make the longan can.
In the step 4), soup juice the best is heated to 70 ℃.
In the step 6), should be under 90 ℃ temperature sterilization 20min, in 5～7min, be cooled to room temperature then.
Compared with prior art, the advantage that has of the present invention is:
1, contains foreign wine in the can soup juice, improved the single local flavor of traditional can, effectively reduced sterilization temperature and sterilizing time, reduced the loss of heat-sensitive substance in the can;
2, send strong aroma after longan and foreign wine soup juice mix, and sour-sweet moderate, mouthfeel is soft, nutritious;
3, nutrition arrangement balanced comprehensively, be easy to digestion and absorb.
The specific embodiment
Be described further with 4 preferred embodiments below, but the present invention is not limited to these embodiment.
Embodiment 1
A kind of preparation method of longan can, step is as follows:
1) 280 parts in 75 parts of sucrose and water being brewed into concentration under 65 ℃ temperature is 55% syrup;
2) 350 parts of longan pulp are added 95 ℃ an amount of hot water and quick-boil boiling hot 15s;
3) get the syrup of 50% weight that makes in the step 1), add step 2) the longan pulp handled, stir, in the suction vacuum tank, under the vacuum of 650mmHg, soften 20min, get softening pulp;
4) 0.3 part in 0.35 part of 7 parts of 45 parts of foreign wines, salt, citric acid, calcium chloride, the water with remaining syrup and described parts by weight is mixed and made into soup juice and is heated to 70 ℃ for 70 part;
5) the softening pulp that step 3) is made places jar, and the soup juice that then step 4) is made is poured into;
6) seal, place under 90 ℃ the temperature and keep 20min and carry out sterilization, be cooled to room temperature then, namely make the longan can.
Embodiment 2
A kind of preparation method of longan can, step is as follows:
1) 250 parts in 75 parts of sucrose and water being brewed into concentration under 60 ℃ temperature is 50% syrup;
2) 500 parts of longan pulp are added 100 ℃ an amount of hot water and quick-boil boiling hot 10s;
3) get the syrup of 60% weight that makes in the step 1), add step 2) the longan pulp handled, stir, in the suction vacuum tank, under the vacuum of 600mmHg, soften 30min, get softening pulp;
4) 0.1 part in 0.35 part of 10 parts of 30 parts of foreign wines, salt, citric acid, calcium chloride, the water 100 with remaining syrup and described parts by weight is mixed and made into soup juice and is heated to 60 ℃;
5) the softening pulp that step 3) is made places jar, and the soup juice that then step 4) is made is poured into;
6) seal, place under 100 ℃ the temperature and keep 15min and carry out sterilization, be cooled to room temperature then, namely make the longan can.
Embodiment 3
A kind of preparation method of longan pulp, step is as follows:
1) 400 parts in 50 parts of sucrose and water being brewed into concentration under 65 ℃ temperature is 55% syrup;
2) 350 parts of longan pulp are added 90 ℃ an amount of hot water and quick-boil boiling hot 20s;
3) get the syrup of 40% weight that makes in the step 1), add step 2) the longan pulp handled, stir, in the suction vacuum tank, under the vacuum of 700mmHg, soften 30min, get softening pulp;
4) 0.6 part in 0.1 part of 7 parts of 60 parts of foreign wines, salt, citric acid, calcium chloride, the water with remaining syrup and described parts by weight is mixed and made into soup juice and is heated to 80 ℃ for 50 part;
5) the softening pulp that step 3) is made places jar, and the soup juice that then step 4) is made is poured into;
6) seal, place under 80 ℃ the temperature and keep 25min and carry out sterilization, be cooled to room temperature then, namely make the longan can.
Embodiment 4
A kind of storage method of Ipomoea batatas potato kind, step is as follows:
1) 200 parts in 100 parts of sucrose and water being brewed into concentration under 70 ℃ temperature is 60% syrup;
2) 200 parts of longan pulp are added 95 ℃ an amount of hot water and quick-boil boiling hot 15s;
3) get the syrup of 55% weight that makes in the step 1), add step 2) the longan pulp handled, stir, in the suction vacuum tank, under the vacuum of 680mmHg, soften 10min, get softening pulp;
4) 0.3 part in 0.6 part of 4 parts of 45 parts of foreign wines, salt, citric acid, calcium chloride, the water with remaining syrup and described parts by weight is mixed and made into soup juice and is heated to 75 ℃ for 100 part;
5) the softening pulp that step 3) is made places jar, and the soup juice that then step 4) is made is poured into;
6) seal, place under 85 ℃ the temperature and keep 22min and carry out sterilization, be cooled to room temperature then, namely make the longan can.
Claims (6)
1. longan can, it is characterized in that, made by the raw material of following weight portion: 200～500 parts of longan pulp, 50～100 parts of sucrose, 30～60 parts of foreign wines, 4～10 parts of salt, 0.1～0.6 part of citric acid, 0.1～0.6 part in calcium chloride, 200～500 parts in water.
2. longan can according to claim 1, it is characterized in that the weight portion of described raw material is: 300～400 parts of longan pulp, 70～80 parts of sucrose, 40～50 parts of foreign wines, 6～8 parts of salt, 0.2～0.5 part of citric acid, 0.2～0.5 part in calcium chloride, 300～400 parts in water.
3. longan can according to claim 1 is characterized in that, the weight portion of described raw material is: 350 parts of longan pulp, 75 parts of sucrose, 45 parts of foreign wines, 7 parts of salt, 0.35 part of citric acid, 0.3 part in calcium chloride, 350 parts in water.
4. the preparation method of longan can as claimed in claim 1 the steps include:
1) 200～400 parts in 50～100 parts of sucrose and water being brewed into concentration under 60～70 ℃ temperature is 50%～60% syrup;
2) quick-boil boiling hot 10～20s in the hot water with 90～100 ℃ of 200～500 parts of addings of longan pulp;
3) get the syrup of 40%～60% weight that makes in the step 1), add step 2) the longan pulp handled, stir, in the suction vacuum tank, under the vacuum of 600～700mmHg, soften 10～30min, get softening pulp;
4) remaining syrup, remaining water and other described mixed raw material are become soup juice and be heated to 60～80 ℃;
5) the softening pulp that step 3) is made places jar, and the soup juice that then step 4) is made is poured into;
6) seal, place under 80～100 ℃ the temperature and keep 15～25min and carry out sterilization, be cooled to room temperature then, namely make the longan can.
5. the preparation method of longan can according to claim 4 is characterized in that, described step 4) soup juice is heated to 70 ℃.
6. the preparation method of longan can according to claim 4 is characterized in that, described step 6) places sterilization 20min under 90 ℃ the temperature, is cooled to room temperature then in 5～7min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101835672A CN103229825A (en) | 2013-05-17 | 2013-05-17 | Longan can and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101835672A CN103229825A (en) | 2013-05-17 | 2013-05-17 | Longan can and preparation method thereof |
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| CN103229825A true CN103229825A (en) | 2013-08-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013101835672A Pending CN103229825A (en) | 2013-05-17 | 2013-05-17 | Longan can and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750194A (en) * | 2013-12-25 | 2014-04-30 | 张淑娟 | Canned bananas and processing method thereof |
| CN103798360A (en) * | 2014-02-28 | 2014-05-21 | 李伟杰 | Pawpaw pineapple can and preparation method thereof |
| CN103947969A (en) * | 2014-04-30 | 2014-07-30 | 江拥军 | Pineapple and mangosteen can and processing method thereof |
| CN104783085A (en) * | 2015-03-10 | 2015-07-22 | 刘瑞华 | Blood replenishing canned longan |
| CN104782744A (en) * | 2015-03-10 | 2015-07-22 | 刘瑞华 | Blood replenishing canned litchi |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135851A (en) * | 1995-12-22 | 1996-11-20 | 天津农学院 | Process of canned fruit |
| CN101579091A (en) * | 2009-06-16 | 2009-11-18 | 辽宁省果树科学研究所 | Red wine and apple can and processing technology |
| CN101731324A (en) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | Preparation method of special flavor pear can |
-
2013
- 2013-05-17 CN CN2013101835672A patent/CN103229825A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135851A (en) * | 1995-12-22 | 1996-11-20 | 天津农学院 | Process of canned fruit |
| CN101579091A (en) * | 2009-06-16 | 2009-11-18 | 辽宁省果树科学研究所 | Red wine and apple can and processing technology |
| CN101731324A (en) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | Preparation method of special flavor pear can |
Non-Patent Citations (1)
| Title |
|---|
| 李惠文等: "《罐头制品 上 271例》", 30 November 2002, 北京市：科学技术文献出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750194A (en) * | 2013-12-25 | 2014-04-30 | 张淑娟 | Canned bananas and processing method thereof |
| CN103798360A (en) * | 2014-02-28 | 2014-05-21 | 李伟杰 | Pawpaw pineapple can and preparation method thereof |
| CN103947969A (en) * | 2014-04-30 | 2014-07-30 | 江拥军 | Pineapple and mangosteen can and processing method thereof |
| CN104783085A (en) * | 2015-03-10 | 2015-07-22 | 刘瑞华 | Blood replenishing canned longan |
| CN104782744A (en) * | 2015-03-10 | 2015-07-22 | 刘瑞华 | Blood replenishing canned litchi |
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Application publication date: 20130807 |