CN103392784A - Making process of canned solid pack apple - Google Patents
Making process of canned solid pack apple Download PDFInfo
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- CN103392784A CN103392784A CN2013102880694A CN201310288069A CN103392784A CN 103392784 A CN103392784 A CN 103392784A CN 2013102880694 A CN2013102880694 A CN 2013102880694A CN 201310288069 A CN201310288069 A CN 201310288069A CN 103392784 A CN103392784 A CN 103392784A
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Abstract
The invention discloses a making process of canned solid pack apple. The making process comprises the following steps of: selecting apples with the growing period of 8-11 months, washing, peeling off and removing kernels of the apples, precooking the apples at the temperature of 94-100 DEG C for 3-15min, and then, carrying out color fixation by using a color fixative, wherein the color fixative comprises 28-32g/L of citric acid, 3.0-3.3g/L of CaCl2 and 3.3-3.8g/L of D-sodium erythorbate; placing the apples into vitamin C contained sugar liquid, and evacuating at the vacuum degree of 0.06-0.08MPa for 1-10min; dehydrating at the temperature of 94-96 DEG C for 5-7min; and then, weighting, canning, sealing, sterilizing, cooling, wiping water and putting the canned apple into storage. The canned solid pack apple prepared through the steps keeps the original nutrition and is delicious and convenient in carrying and eating; and meanwhile, the whole technical process is simple in operation and low in cost.
Description
Technical field
The present invention relates to a kind of manufacture craft of canned apple, specifically a kind of manufacture craft of solid pack apple can.
Background technology
As everyone knows, applied widely, nutritive value and the food therapy value of apple are all very high, not only have promote the production of body fluid to quench thirst, moistening lung relieving restlessness, invigorating spleen and reinforcing stomach, heart-nourishing and Qi-benefiting, ease constipation, antidiarrheal, relieving summer-heat and the effect of sobering up, also can be used for fat-reducing, enrich blood and beauty face-whitening-nourishing etc.Apple is gathered in the crops in autumn, and people generally store it by the mode of refrigeration, but the everyways such as nutritive value of storage apple have reduced, and the cost of depositing is also very high; And being deposited in the mode of canned apple, apple gradually obtained popular approval, therefore a kind of manufacture craft that can keep former nutritious, the delicious taste of apple, instant, solid pack apple can simple to operate is urgent problem.
Summary of the invention
For the problem that above-mentioned prior art exists, the invention provides a kind of manufacture craft of solid pack apple can, whole technological process is simple to operate, cost is low; The canned apple that makes has kept original nutrition, and delicious taste is easy for carrying and eating.
To achieve these goals, the concrete steps of the manufacture craft of a kind of solid pack apple can of the present invention are:
(1) cleaning of selecting materials: selecting growth period is the apple of the 8-11 month, and it is cleaned up;
(2) core is dug in peeling: the apple that cleans up is removed the peel, and the apple core in apple is cut out;
(3) precook and protect look: peeling is dug to apple piece after core and be placed on and comprise citric acid, CaCl
2In the curing color stabilizer of D-araboascorbic acid sodium, to its fixation of precooking, wherein citric acid is: 28-32g/L, CaCl
2For 3.0-3.3g/L, D-araboascorbic acid sodium are 3.3-3.8g/L, temperature is 94-100 ℃, and 3-15 minute precooks;
(4) dehydration of finding time: will precook and protect apple piece after look and be placed on and contain in ascorbic liquid glucose, under the condition of vacuum 0.06-0.08MPa, 1-10 minute finds time; Apple piece after finding time is dewatered, and dehydration temperaturre is 94-96 ℃, time 5-7 minute;
(5) tinning of weighing: the apple piece after finding time to dewater is weighed, is packed in tank after sterilization is cleaned;
(6) sealing: be placed under the condition that vacuum is 0.035-0.050MPa and seal;
(7) sterilization is cooling: the can after sealing carries out sterilization by following bactericidal formula:
7113#?5′-18′/94℃；
9116#?5′-22′/94℃；
15173#?5′-25′/94℃；
Can with the running water that flows after to sterilization carries out cooling, makes it be cooled to 38-40 ℃, guarantees cooling water chlorine residue >=0.6PPM;
(8) wipe the water warehouse-in: by the lip-deep moisture wiped clean of cooled can, deposit warehouse in.
Preferably, in above-mentioned steps (3), the formula of curing color stabilizer is: 30g/L citric acid, 3.2g/LCaCl
2, the 3.5g/LD-sodium isoascorbate.
The present invention is the apple of the 8-11 month by selecting growth period, and it is cleaned up, removes the peel and dig core, utilizes citric acid to be: 28-32g/L, CaCl
2For 3.0-3.3g/L, D-araboascorbic acid sodium, be the curing color stabilizer of 3.3-3.8g/L, at 94-100 ℃ of temperature, precook 3-15 minute to its fixation of precooking; Place it in and contain in ascorbic liquid glucose, under the condition of vacuum 0.06-0.08MPa, 1-10 minute finds time; And at the temperature of 94-96 ℃, dehydration 5-7 minute; Then to its tinning of weighing, sealing, sterilization is cooling and wipe the water warehouse-in, the solid pack apple can that finally makes has not only kept original nutrition, delicious taste, easy for carrying and eating, be suitable for beauty treatment, have and prevent the fat effect that occurs, be applicable to travelling at home, presenting friends; Whole technological process simultaneously is simple to operate, cost is low.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1:
(1) cleaning of selecting materials: selecting growth period is the apple of the 8-11 month, and it is cleaned up;
(2) core is dug in peeling: the apple that cleans up is removed the peel, and the apple core in apple is cut out;
(3) precook and protect look: peeling is dug to apple piece after core and be placed on and comprise citric acid, CaCl
2In the curing color stabilizer of D-araboascorbic acid sodium, to its fixation of precooking, wherein citric acid is: 28g/L, CaCl
2For 3.0g/L, D-araboascorbic acid sodium are 3.3g/L, temperature is 94-100 ℃, and 5-10 minute precooks;
(4) dehydration of finding time: will precook and protect apple piece after look and be placed on and contain in ascorbic liquid glucose, under the condition of vacuum 0.06-0.08MPa, 1-10 minute finds time; Apple piece after finding time is dewatered, and dehydration temperaturre is 94-96 ℃, time 5-7 minute;
(5) tinning of weighing: the apple piece after finding time to dewater is weighed, is packed in tank after sterilization is cleaned;
(6) sealing: be placed under the condition that vacuum is 0.035-0.050MPa and seal;
(7) sterilization is cooling: the can after sealing carries out sterilization by following bactericidal formula:
7113#?5′-18′/94℃；
9116#?5′-22′/94℃；
15173#?5′-25′/94℃；
Can with the running water that flows after to sterilization carries out cooling, makes it be cooled to 38-40 ℃, guarantees cooling water chlorine residue >=0.6PPM;
(8) wipe the water warehouse-in: by the lip-deep moisture wiped clean of cooled can, deposit warehouse in.
Embodiment 2:
(1) cleaning of selecting materials: selecting growth period is the apple of the 8-11 month, and it is cleaned up;
(2) core is dug in peeling: the apple that cleans up is removed the peel, and the apple core in apple is cut out;
(3) precook and protect look: peeling is dug to apple piece after core and be placed on and comprise citric acid, CaCl
2In the curing color stabilizer of D-araboascorbic acid sodium, to its fixation of precooking, wherein citric acid is: 32g/L, CaCl
2For 3.3g/L, D-araboascorbic acid sodium are 3.8g/L, temperature is 94-100 ℃, and 3-5 minute precooks;
(4) dehydration of finding time: will precook and protect apple piece after look and be placed on and contain in ascorbic liquid glucose, under the condition of vacuum 0.06-0.08MPa, 1-10 minute finds time; Apple piece after finding time is dewatered, and dehydration temperaturre is 94-96 ℃, time 5-7 minute;
(5) tinning of weighing: the apple piece after finding time to dewater is weighed, is packed in tank after sterilization is cleaned;
(6) sealing: be placed under the condition that vacuum is 0.035-0.050MPa and seal;
(7) sterilization is cooling: the can after sealing carries out sterilization by following bactericidal formula:
7113#?5′-18′/94℃；
9116#?5′-22′/94℃；
15173#?5′-25′/94℃；
Can with the running water that flows after to sterilization carries out cooling, makes it be cooled to 38-40 ℃, guarantees cooling water chlorine residue >=0.6PPM;
(8) wipe the water warehouse-in: by the lip-deep moisture wiped clean of cooled can, deposit warehouse in.
Embodiment 3:
(1) cleaning of selecting materials: selecting growth period is the apple of the 8-11 month, and it is cleaned up;
(2) core is dug in peeling: the apple that cleans up is removed the peel, and the apple core in apple is cut out;
(3) precook and protect look: the apple piece that peeling is dug after core is placed in the curing color stabilizer that comprises citric acid, CaCl2 and D-araboascorbic acid sodium, to its fixation of precooking, wherein citric acid is: 30g/L, CaCl2 are that 3.2g/L, D-araboascorbic acid sodium are 3.5g/L, temperature is 94-100 ℃, and 10-15 minute precooks;
(4) dehydration of finding time: will precook and protect apple piece after look and be placed on and contain in ascorbic liquid glucose, under the condition of vacuum 0.06-0.08MPa, 1-10 minute finds time; Apple piece after finding time is dewatered, and dehydration temperaturre is 94-96 ℃, time 5-7 minute;
(5) tinning of weighing: the apple piece after finding time to dewater is weighed, is packed in tank after sterilization is cleaned;
(6) sealing: be placed under the condition that vacuum is 0.035-0.050MPa and seal;
(7) sterilization is cooling: the can after sealing carries out sterilization by following bactericidal formula:
7113#?5′-18′/94℃；
9116#?5′-22′/94℃；
15173#?5′-25′/94℃；
Can with the running water that flows after to sterilization carries out cooling, makes it be cooled to 38-40 ℃, guarantees cooling water chlorine residue >=0.6PPM;
(8) wipe the water warehouse-in: by the lip-deep moisture wiped clean of cooled can, deposit warehouse in.
Wherein, first the apple piece is precooked and protected look, and adopt citric acid to be: 28-32g/L, CaCl
2For the curing color stabilizer that 3.0-3.3g/L and D-araboascorbic acid sodium are 3.3-3.8g/L, realize protecting Semu, make the organoleptic quality of the solid pack apple that makes can and color and luster good, appetite is more arranged while impelling people edible.Simultaneously, citric acid is in adopting embodiment 3: 30g/L, CaCl
2While for 3.2g/L and D-araboascorbic acid sodium, being the curing color stabilizer of 3.5g/L, organoleptic quality and the color and luster of the canned apple of acquisition are best, more press close to the color and luster of original apple.
Compare to have now directly the apple piece is found time to dewater, the present invention first precooks and protects look the apple piece, precooks to protect recycling after look and contain ascorbic liquid glucose, under vacuum, find time, and it is dewatered, the can mouthfeel that makes is better, and taste is better to eat; Utilize simultaneously and contain ascorbic liquid glucose and finds time, compensated ascorbic loss in apple when precooking, thereby kept original nutritional labeling.
Comparing the existing sterilization of canned food generally all requires sterilization temperature more than 95 ℃, the can that makes according to the present invention only need adopt above-mentioned bactericidal formula to carry out sterilization to the can after sealing, as long as sterilization temperature is controlled at 94 ℃, to the can of different size, take different sterilizing times just can realize the sterilization purpose, saved the energy, also shortened accordingly whole preparation technology's time, operating efficiency has improved.
Finally, the solid pack apple can that makes by above-mentioned steps has not only kept original nutrition, and delicious taste is easy for carrying and eating, is suitable for beauty treatment, has and prevents the fat effect that occurs, and is applicable to travelling at home, presenting friends; Whole technological process simultaneously is simple to operate, cost is low.
Claims (2)
1. the manufacture craft of a solid pack apple can, is characterized in that, the concrete steps of its manufacture craft are:
(1) cleaning of selecting materials: selecting growth period is the apple of the 8-11 month, and it is cleaned up;
(2) core is dug in peeling: the apple that cleans up is removed the peel, and the apple core in apple is cut out;
(3) precook and protect look: peeling is dug to apple piece after core and be placed on and comprise citric acid, CaCl
2In the curing color stabilizer of D-araboascorbic acid sodium, to its fixation of precooking, wherein citric acid is: 28-32g/L, CaCl
2For 3.0-3.3g/L, D-araboascorbic acid sodium are 3.3-3.8g/L, temperature is 94-100 ℃, and 3-15 minute precooks;
(4) dehydration of finding time: will precook and protect apple piece after look and be placed on and contain in ascorbic liquid glucose, under the condition of vacuum 0.06-0.08MPa, 1-10 minute finds time; Apple piece after finding time is dewatered, and dehydration temperaturre is 94-96 ℃, time 5-7 minute;
(5) tinning of weighing: the apple piece after finding time to dewater is weighed, is packed in tank after sterilization is cleaned;
(6) sealing: be placed under the condition that vacuum is 0.035-0.050MPa and seal;
(7) sterilization is cooling: the can after sealing carries out sterilization by following bactericidal formula:
7113#?5′-18′/94℃；
9116#?5′-22′/94℃；
15173#?5′-25′/94℃；
Can with the running water that flows after to sterilization carries out cooling, makes it be cooled to 38-40 ℃, guarantees cooling water chlorine residue >=0.6PPM;
(8) wipe the water warehouse-in: by the lip-deep moisture wiped clean of cooled can, deposit warehouse in.
2. the manufacture craft of a kind of solid pack apple can according to claim 1, is characterized in that, the formula that solidifies color stabilizer in described step (3) is: 30g/L citric acid, 3.2g/LCaCl
2, 3.5g/L D-araboascorbic acid sodium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102880694A CN103392784A (en) | 2013-07-09 | 2013-07-09 | Making process of canned solid pack apple |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102880694A CN103392784A (en) | 2013-07-09 | 2013-07-09 | Making process of canned solid pack apple |
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| CN103392784A true CN103392784A (en) | 2013-11-20 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054813A (en) * | 2014-06-04 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Composite color protecting agent and production process for canned solid pack apple |
| CN104054811A (en) * | 2014-06-04 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Solidified color retention agent for solid pack apple can and can production process |
| CN108783302A (en) * | 2018-06-27 | 2018-11-13 | 高强 | Crystal-sugar sea-buckthorn pyrus nivalis can processing technique |
| CN114468195A (en) * | 2022-03-03 | 2022-05-13 | 中国热带农业科学院香料饮料研究所 | Noni juice instant fruit powder electuary and preparation method thereof |
| CN114468193A (en) * | 2022-03-03 | 2022-05-13 | 中国热带农业科学院香料饮料研究所 | Noni juice and preparation method thereof |
-
2013
- 2013-07-09 CN CN2013102880694A patent/CN103392784A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054813A (en) * | 2014-06-04 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Composite color protecting agent and production process for canned solid pack apple |
| CN104054811A (en) * | 2014-06-04 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Solidified color retention agent for solid pack apple can and can production process |
| CN108783302A (en) * | 2018-06-27 | 2018-11-13 | 高强 | Crystal-sugar sea-buckthorn pyrus nivalis can processing technique |
| CN114468195A (en) * | 2022-03-03 | 2022-05-13 | 中国热带农业科学院香料饮料研究所 | Noni juice instant fruit powder electuary and preparation method thereof |
| CN114468193A (en) * | 2022-03-03 | 2022-05-13 | 中国热带农业科学院香料饮料研究所 | Noni juice and preparation method thereof |
| CN114468195B (en) * | 2022-03-03 | 2024-05-28 | 中国热带农业科学院香料饮料研究所 | Noni juice instant fruit powder electuary and preparation method thereof |
| CN114468193B (en) * | 2022-03-03 | 2024-06-07 | 中国热带农业科学院香料饮料研究所 | Noni juice and preparation method thereof |
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Application publication date: 20131120 |