CN103315241A - Preparation method of canned pear in syrup - Google Patents
Preparation method of canned pear in syrup Download PDFInfo
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- CN103315241A CN103315241A CN2013102272044A CN201310227204A CN103315241A CN 103315241 A CN103315241 A CN 103315241A CN 2013102272044 A CN2013102272044 A CN 2013102272044A CN 201310227204 A CN201310227204 A CN 201310227204A CN 103315241 A CN103315241 A CN 103315241A
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Abstract
The invention discloses a preparation method of canned pear in syrup. The method belongs to the technical field of food processing. The method comprises the steps that: (1) vacuuming liquid is injected into pear pieces according to a mass ratio of 1:1.5-3; when a vacuum degree is reduced to 0.07-0.09MPa, vacuuming is carried out for 5-10min, such that vacuumed pear pieces are obtained; and (2) the vacuumed pear pieces are canned, and soup liquid is added; the can is sealed, and is subjected to normal-temperature sterilization for 15-25min under a temperature of 98-100 DEG C; and the can is cooled, such that the canned pear in syrup is obtained. The vacuuming liquid comprises the following components, by mass, 0.05-0.1% of calcium lactate, 0.1-0.3% citric acid, 0.05-0.1% of D-sodium isoascorbate, and balance of water. With the preparation method provided by the invention, a production period is short, manpower and material resources are saved, energy consumption is low, and processing cost is reduced. The method is environment friendly, and is suitable for industrial large-scale productions.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of can, be specifically related to a kind of preparation method of canned pear in syrup.
Background technology
Fresh and sweet good to eat, the delicious and crisp succulence of pears is a kind of fruit that favored by the consumer for a long time, contains abundant protein, fat, sugar, crude fibre, the mineral matters such as calcium, phosphorus, iron, multivitamin etc., have reduce blood pressure, the effect of replenishing the vital essence and removing heat.Pear have the good reputation of " ancestors of all kinds of fruits ", because of fresh and tender succulence, sour and sweet palatability, so the laudatory title of " natural mineral water " is arranged again.
At present, the converted products of bright pears is mainly take can as main, and the traditional process complexity of canned pack, the time is long, consume more human and material resources, also make simultaneously the nutritional labeling loss large, destroyed in bright pears original local flavor, the especially process and precooked and steps of exhausting, the effect of high temperature makes the nutritional labeling of pears and flavor loss very large, hardness reduces, and product is tasted too soft, and mouthfeel is bad.
Summary of the invention
In order to overcome above-mentioned deficiency of the prior art, the object of the present invention is to provide a kind of preparation method of canned pear in syrup, the method is simple to operate, save time, energy consumption is low, avoided that high temperature has farthest kept the original local flavor of bright pears and nutritional labeling to the infringement of pulp in the process.
The present invention is achieved through the following technical solutions:
A kind of preparation method of canned pear in syrup may further comprise the steps:
1) press the mass ratio of 1:1.5～3, in the pears cube meat, add the liquid of finding time, make vacuum be down to 0.07～0.09MPa after, vacuumize 5～10min, the pears cube meat after obtaining vacuumizing; Wherein, the described liquid of finding time in mass fraction, comprises 0.05%～0.1% calcium lactate, 0.1%～0.3% citric acid, and 0.05%～0.1% D-sodium iso-vc, surplus is water;
2) then the pears cube meat tinning after will vacuumizing adds soup, after the sealing, and under 98～100 ℃, normal-pressure sterilization 15～25min, cooling obtains canned pear in syrup; Wherein, described soup in mass fraction, comprises 0.3%～0.5% citric acid, 25%～35% sugar, and surplus is water.
Described pears cube meat be by maturity more than eighty per cant, pulp organization is fine and close, lithocyte is few, without disease and pest, the mildew and rot bright pears processing that has no mechanical damage, do not feel like jelly obtains.
Described pears cube meat is that bright pears are cleaned up rear peeling, then places colour protecting liquid to protect look, obtains after valve cutting, stoning, integer again.
Described colour protecting liquid in mass fraction, comprises 0.3～0.5% edible salt, 0.1～0.5% citric acid, and surplus is water.
Described shaping is the pears cube meat that pears meat is cut into semicircle, bar shaped or fourth shape.
Step 2) described soup obtains after boiling, filtering.
Step 2) described sealing is to vacuumize to seal, and makes vacuum reach 0.03～0.05MPa.
Step 2) described cooling is canned pear in syrup to be cooled to the can central temperature be lower than 38 ℃.
The canned pear in syrup that makes, can opening pol reach 14～18 ° of BX, and the pH value is 3.4～4.3.
Compared with prior art, the present invention has following useful technique effect:
The preparation method of canned pear in syrup of the present invention, first the pears cube meat is vacuumized processing, carry out again tinning, with soup, sealing, the routine operations such as sterilization, the pears cube meat is vacuumized first the operation of regeneration dress, saved of the prior art precooking and steps of exhausting, only when sterilization, the pears cube meat is carried out high-temperature heating one time, both shortened process time, avoided again processing heat-sensitive ingredients and the destroyed decomposition of readily oxidizable substance in the in season pears, thereby reduced the infringement of multiple high temp heating to bright pears composition, farthest kept the original local flavor of bright pears and nutriment, the product color that makes is good, and shape is attractive in appearance, hardness is moderate, and mouthfeel is clear and melodious.
The preparation method of canned pear in syrup of the present invention, with short production cycle, saved human and material resources, energy consumption is low, has reduced processing cost, and environmental friendliness is fit to large-scale industrialization production.
The specific embodiment
The present invention is described in further detail below in conjunction with specific embodiment, and the explanation of the invention is not limited.
Embodiment 1
A kind of preparation method of canned pear in syrup may further comprise the steps:
1) select fresh and tender succulence, maturity more than eighty per cant, pulp organization is fine and close, lithocyte is few, local flavor normal fresh morning of crisp pears (pears that rejecting has disease and pest, mechanical damage, feels like jelly and goes rotten), remove the peel with skiving machine, pears after the peeling keep prototype substantially, without obvious corner angle, machinery-free wound etc., repair residual skin, the chloasma of clean fruit face, keep the fruit face round and smooth smooth, and cut out carpopodium and calyx, put into immediately colour protecting liquid after the peelings such as rejecting decayed fruit, small holes caused by worms and protect look, again through valve cutting, dig nuclear, shaping (semicircle, bar shaped, fourth shape etc.);
Wherein, described colour protecting liquid in mass fraction, comprises 0.3% edible salt, 0.1% citric acid, and surplus is water;
2) by with the mass ratio of pears cube meat 1:1.5, add the liquid of finding time in the pears cube meat after the shaping, put into vacuum tank, make vacuum be down to 0.07MPa after, vacuumize and process 10min, the pears cube meat after obtaining vacuumizing, the pears flesh fruit piece after vacuumizing is transparent shinny;
Wherein, the described liquid of finding time in mass fraction, comprises 0.05% calcium lactate, 0.1% citric acid, and 0.05% D-sodium iso-vc, surplus is water;
3) during the pears cube meat after will vacuumizing is packed the good slack tank of sterilization into, then add soup, described soup in mass fraction, comprises 0.3% citric acid, 25% sugar, and surplus is water;
4) will vacuumize and seal with the can after the soup, make the vacuum of can reach 0.03MPa, keep sealing good;
5) can of good seal is put into rapidly the sterilization of sterilization bed, under 100 ℃, sterilization 15min, in time cooling is cooled to the can central temperature and is lower than 38 ℃ after the sterilization, obtains canned pear in syrup, and its can opening pol reaches 14 ° of BX, and the pH value is 3.4; With cooled canned pear in syrup, dry the moisture on the jar, the stacking warehouse-in.
Embodiment 2
A kind of preparation method of canned pear in syrup may further comprise the steps:
1) select fresh and tender succulence, maturity more than eighty per cant, pulp organization is fine and close, lithocyte is few, local flavor normal fresh morning of crisp pears (pears that rejecting has disease and pest, mechanical damage, feels like jelly and goes rotten), remove the peel with skiving machine, pears after the peeling keep prototype substantially, without obvious corner angle, machinery-free wound etc.; Repair residual skin, the chloasma of clean fruit face, keep the fruit face round and smooth smooth, and cut out carpopodium and calyx, reject decayed fruit, small holes caused by worms etc., put into immediately colour protecting liquid after the peeling and protect look, again through valve cutting, dig nuclear, shaping (semicircle, bar shaped, fourth shape etc.);
Wherein, described colour protecting liquid in mass fraction, comprises 0.5% edible salt, 0.3% citric acid, and surplus is water;
2) by with the mass ratio of pears cube meat 1:2, with adding the liquid of finding time in the pears cube meat after the shaping, put into vacuum tank, make vacuum be down to 0.08MPa after, vacuumize and process 7min, the pears cube meat after obtaining vacuumizing, the pears flesh fruit piece after vacuumizing is transparent shinny;
Wherein, the described liquid of finding time in mass fraction, comprises 0.07% calcium lactate, 0.2% citric acid, and 0.08% D-sodium iso-vc, surplus is water;
3) during the pears cube meat after will vacuumizing is packed the good slack tank of sterilization into, then add soup, described soup in mass fraction, comprises 0.4% citric acid, 28% sugar, and surplus is water;
4) will vacuumize and seal with the can after the soup, make the vacuum of can reach 0.04MPa, keep sealing good;
5) can of good seal is put into rapidly the sterilization of sterilization bed, under 98 ℃, sterilization 20min, in time cooling is cooled to the can central temperature and is lower than 38 ℃ after the sterilization, obtains canned pear in syrup, and its can opening pol reaches 16 ° of BX, and the pH value is 4.0; With cooled canned pear in syrup, dry the moisture on the jar, the stacking warehouse-in.
Embodiment 3
A kind of preparation method of canned pear in syrup may further comprise the steps:
1) select fresh and tender succulence, maturity more than eighty per cant, pulp organization is fine and close, lithocyte is few, local flavor normal fresh morning of crisp pears (pears that rejecting has disease and pest, mechanical damage, feels like jelly and goes rotten), remove the peel with skiving machine, pears after the peeling keep prototype substantially, without obvious corner angle, machinery-free wound etc.; Repair residual skin, the chloasma of clean fruit face, keep the fruit face round and smooth smooth, and cut out carpopodium and calyx, reject decayed fruit, small holes caused by worms etc., put into immediately colour protecting liquid after the peeling and protect look, again through valve cutting, dig nuclear, shaping (semicircle, bar shaped, fourth shape etc.);
Wherein, described colour protecting liquid in mass fraction, comprises 0.4% edible salt, 0.5% citric acid, and surplus is water;
2) by with the mass ratio of pears cube meat 1:3, with adding the liquid of finding time in the pears cube meat after the shaping, put into vacuum tank, make vacuum be down to 0.09MPa after, vacuumize and process 5min, the pears cube meat after obtaining vacuumizing, the pears flesh fruit piece after vacuumizing is transparent shinny;
Wherein, the described liquid of finding time in mass fraction, comprises 0.1% calcium lactate, 0.3% citric acid, and 0.1% D-sodium iso-vc, surplus is water;
3) during the pears cube meat after will vacuumizing is packed the good slack tank of sterilization into, then add soup, described soup in mass fraction, comprises 0.5% citric acid, 35% sugar, and surplus is water;
4) will vacuumize and seal with the can after the soup, make vacuum reach 0.05MPa, keep sealing good;
5) jar of good seal is put into rapidly the sterilization of sterilization bed, under 98 ℃, sterilization 25min, in time cooling is cooled to the can central temperature and is lower than 38 ℃ after the sterilization, obtains canned pear in syrup, and its can opening pol reaches 18 ° of BX, and the pH value is 4.3; With cooled canned pear in syrup, dry the moisture on the jar, the stacking warehouse-in.
In sum, the present invention prepares the method for canned pear in syrup, shortened process time, saved manpower, material resources, reduced processing cost, heat-sensitive ingredients and the destroyed decomposition of readily oxidizable substance in the in season pears have been avoided processing, only pass through disinfecting action, the pears cube meat is carried out high-temperature heating one time, reduced the infringement of high temperature to bright pears composition, farthest kept the original local flavor of bright pears and nutriment, and according to the requirement of state food safety to canned pack, in the canned pack that can guarantee to produce, do not contain invasive organism, do not contain the state of the non-pathogenic microorganism that under typical temperature, can breed therein yet.Product color is better, and shape is attractive in appearance, and hardness is moderate, and mouthfeel is clear and melodious, and with short production cycle, and energy consumption is low, is applicable to suitability for industrialized production.
Claims (9)
1. the preparation method of a canned pear in syrup is characterized in that, may further comprise the steps:
1) press the mass ratio of 1:1.5～3, in the pears cube meat, add the liquid of finding time, make vacuum be down to 0.07～0.09MPa after, vacuumize 5～10min, the pears cube meat after obtaining vacuumizing; Wherein, the described liquid of finding time in mass fraction, comprises 0.05%～0.1% calcium lactate, 0.1%～0.3% citric acid, and 0.05%～0.1% D-sodium iso-vc, surplus is water;
2) then the pears cube meat tinning after will vacuumizing adds soup, after the sealing, and under 98～100 ℃, normal-pressure sterilization 15～25min, cooling obtains canned pear in syrup; Wherein, described soup in mass fraction, comprises 0.3%～0.5% citric acid, 25%～35% sugar, and surplus is water.
2. the preparation method of a kind of canned pear in syrup according to claim 1, it is characterized in that, described pears cube meat be by maturity more than eighty per cant, pulp organization is fine and close, lithocyte is few, without disease and pest, the mildew and rot bright pears processing that has no mechanical damage, do not feel like jelly obtains.
3. the preparation method of a kind of canned pear in syrup according to claim 2 is characterized in that, described pears cube meat is that bright pears are cleaned up rear peeling, then places colour protecting liquid to protect look, obtains after valve cutting, stoning, integer again.
4. the preparation method of a kind of canned pear in syrup according to claim 3 is characterized in that, described colour protecting liquid in mass fraction, comprises 0.3～0.5% edible salt, 0.1～0.5% citric acid, and surplus is water.
5. the preparation method of a kind of canned pear in syrup according to claim 3 is characterized in that, described shaping is the pears cube meat that pears meat is cut into semicircle, bar shaped or fourth shape.
6. the preparation method of a kind of canned pear in syrup according to claim 1 is characterized in that step 2) described soup obtains after boiling, filtering.
7. the preparation method of a kind of canned pear in syrup according to claim 1 is characterized in that step 2) described sealing is to vacuumize to seal, and makes vacuum reach 0.03～0.05MPa.
8. the preparation method of a kind of canned pear in syrup according to claim 1 is characterized in that step 2) described cooling is canned pear in syrup to be cooled to the can central temperature be lower than 38 ℃.
9. the preparation method of the described a kind of canned pear in syrup of any one is characterized in that according to claim 1～8, the canned pear in syrup that makes, and the can opening pol reaches 14～18 ° of BX, and the pH value is 3.4～4.3.
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| CN2013102272044A CN103315241A (en) | 2013-06-07 | 2013-06-07 | Preparation method of canned pear in syrup |
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| CN2013102272044A CN103315241A (en) | 2013-06-07 | 2013-06-07 | Preparation method of canned pear in syrup |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190473A (en) * | 2013-03-25 | 2013-07-10 | 安徽省砀山兴达罐业食品有限公司 | Technical formula and production process for preparing canned bartlett pear in syrup |
| CN104719925A (en) * | 2013-12-18 | 2015-06-24 | 王世华 | Canned meat with pear flavor and preparation method thereof |
| CN106561797A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Processing method of health-care canned arillus longan |
| CN107242486A (en) * | 2017-07-03 | 2017-10-13 | 唐山妙果郎食品有限公司 | A kind of tinned fruit and its production technology |
| CN107751360A (en) * | 2017-09-19 | 2018-03-06 | 蚌埠市众星蔬果科技专业合作社联合社 | A kind of processing technology of selenium-rich canned pear |
| CN110463943A (en) * | 2019-09-11 | 2019-11-19 | 合肥工业大学 | A kind of production method of the canned pear rich in dietary fiber |
-
2013
- 2013-06-07 CN CN2013102272044A patent/CN103315241A/en active Pending
Non-Patent Citations (3)
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| 张中义: "《果蔬加工实用技术》", 30 September 1997, 天津科学技术出版社 * |
| 赵晨霞: "《果蔬贮藏与加工》", 30 November 2005, 高等教育出版社 * |
| 陈中伦等: "梨罐头的生产实践", 《食品与发酵工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190473A (en) * | 2013-03-25 | 2013-07-10 | 安徽省砀山兴达罐业食品有限公司 | Technical formula and production process for preparing canned bartlett pear in syrup |
| CN104719925A (en) * | 2013-12-18 | 2015-06-24 | 王世华 | Canned meat with pear flavor and preparation method thereof |
| CN106561797A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Processing method of health-care canned arillus longan |
| CN107242486A (en) * | 2017-07-03 | 2017-10-13 | 唐山妙果郎食品有限公司 | A kind of tinned fruit and its production technology |
| CN107751360A (en) * | 2017-09-19 | 2018-03-06 | 蚌埠市众星蔬果科技专业合作社联合社 | A kind of processing technology of selenium-rich canned pear |
| CN110463943A (en) * | 2019-09-11 | 2019-11-19 | 合肥工业大学 | A kind of production method of the canned pear rich in dietary fiber |
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Application publication date: 20130925 |