CN103584212B - Processing method for soft prickly pear cans - Google Patents
Processing method for soft prickly pear cans Download PDFInfo
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- CN103584212B CN103584212B CN201310591166.0A CN201310591166A CN103584212B CN 103584212 B CN103584212 B CN 103584212B CN 201310591166 A CN201310591166 A CN 201310591166A CN 103584212 B CN103584212 B CN 103584212B
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- prickly pear
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a processing method for soft prickly pear cans. Firstly, thorns of prickly pear are removed; the prickly pears are peeled to obtain pulps; the pulps are put in citric acid solution for color protecting; canned sugar water containing saccharose, calcium lactate and citric acid is prepared, boiled for disinfecting, and cooled to be at the normal temperature; the pulps are put in high-pressure-resistant compound bags; the rest parts are added to the canned sugar water, and sealed to obtain pre-packaged soft cans; the pre-packaged soft cans are put in a superhigh-pressure disinfector, are pressurized to be under 10-20 MPa; the state is kept for 5-9 minutes; the pre-packaged soft cans are pressurized to be under 200-500 MPa at 65-85 DEG C for the second time for superhigh-pressure disinfection; after the pressure is relieved, the soft cans are taken out for cooling to obtain the soft prickly pear cans. The processing method solves the problem of the pulp tissue is soft and pulpy duo to the thermal disinfection technique, and provides the high-quality wild fruit can product with a good taste, a unique flavor, various nutrients and a health-care effect; the achievement of large-scale production for the technique process is easy; obvious practicability and economy are achieved.
Description
Technical field
The present invention relates to a kind of production method of tinned fruit, relate in particular to a kind of processing method of edible prickly pear foods packed in carton containers, belong to field of food industry.
Background technology
Since the mankind enter the 90's of 20th century, risen the upsurge of edible wild flower wild fruit in the world, the exploitation of cactus food is exactly one of them.
Cactus is a kind of perennial evergreen meat draft drought-enduring plant, grows in Gobi desert or desert more, and leaf, in order to adapt to hot weather, becomes needle-like.In numerous cactus plants except only a few, the overwhelming majority is nontoxic cactus, and it is not only a kind of ornamental plant, is also a kind of well vegetables and fruits.About have more than 2000 kind in the world, Mexican cactus accounts for the half of world's cactus kind, enjoys the good reputation of " cactus kingdom of the world ".Be distributed in the ground such as Fujian, Guangdong, Yunnan, Sichuan, Guangxi, Guizhou at China's wild cactus, in addition, the fruit of cactus is also because its abundant nutrition and special effect become the new lover of people.Cactus fruit is oval or microscler berry, color adularescent, green, yellow, redness, brown etc., and weight is not at 70g ~ 150g etc.Pericarp thick and crinosity thorn, pulp soft and succulency, be rich in polysaccharide, seediness.Research finds, containing 18 seed amino acids in cactus fruit, comprise 8 kinds of essential amino acids and 2 kinds of children's essential amino acids, fruit total amino acid content is 180mg/100g.Wherein Fresh ear field (Glu and Asp) accounts for 31.1l%, and sweet taste amino acid (Ser, Gly and Ala) accounts for 20.00%.Content of glutamic acid is the highest, and account for 18.89% of amino acid content, aspartic acid takes second place, and accounts for 12.22% of amino acid content.Cactus fruit Mineral Elements-Ca, P, Fe rich content.Vitamin wide participation body metabolism, but the overwhelming majority can not self synthesize, very important to maintenance body health.Experiment draws, the V of cactus fruit
c, V
b1, V
b2, content beta-carotene enrich.Wherein, V
b2content is up to 0.09mg/100g, V
ccontent reaches 12.62mg/100g.
Along with improving constantly of living standards of the people, people are also increasing to the demand of healthy food.Prickly pear belongs to tropical wild fruit, has multi-efficiency, is typical healthy food.China Guangdong Lezhou Peninsula seashore and Yunnan Valley of Jinsha River output very abundant, because pericarp burr is many, inconvenient eating and not being exploited for a long time, and because the problem such as the storage period of fresh fruit and transport, be difficult to form effective fresh-keeping sale, thus many people did not eat the fruit of cactus.If but were processed into canned pack, more people just could be allowed to recognize prickly pear this not only edible but also pharmaceutically useful wild fruit.
Carry out production prickly pear can from the conventional thermal sterilization technique of tinned fruit, need through 100 DEG C of insulations sterilization intensity of 15-20 minute.Result of study shows, the prickly pear can that such condition is produced, and syrup is muddy, and pulp is soft rotten, and local flavor is poor, and high temperature easily makes the vitamin be rich in prickly pear lose in a large number.
At present, commercially available a lot of canned packs are after conventional heat processing technique processing, and nutriment loss is very large, and especially vitamins is after high-temperature sterilization, nearly all loses.Also have some producers can add nutritional supplement in product, but, investigation finds, a large amount of add vitamin fortification agent and can have a negative impact to the taste of can or food and taste, and the interpolation of vitamin fortification agent can cause the unhappy flavour such as metallic taste, fishlike smell.These are obviously not good to eat and are undesirable in can or food.
The normally highly acidic of the Common Fruits with homovitamin content.Such as, citrus fruit usually has very high acidity.Those are had to the people of hypersensitive gastro-intestinal tract, such acidity can cause digestive discomfort.Cactus fruit taste is fragrant and sweet and have homovitamin content, so prickly pear canned pack can be used as the preferred of these consumers.
Summary of the invention
First object of the present invention is to solve the soft rotten problem of pulp organization caused by conventional sterilization technique, keeps the grown form (ellipse) of prickly pear pulp to stablize; It is good that next is to provide a kind of mouthfeel, and unique flavor has the processing method of the prickly pear can of multiple nutritional components and health-care efficacy.
Realize the object of the invention technical scheme as follows:
Remove the fruit thorn of prickly pear with plucker polishing, the pachydermia of fruit of pruning obtains oval pulp, and pulp being put into mass percent concentration is that the citric acid solution of 0.1%-0.2% protects look; Preparation tinning syrup, wherein cane sugar content 20wt%-30wt%, calcium lactate 0.03wt%-0.05wt%, citric acid 0.2wt%-0.4wt%, is boiled sterilization, is cooled to normal temperature; In high pressure resistant complex pocket, load the pulp of net content 45wt%-65 wt%, remainder is tinning syrup, seals to obtain pre-packaged foods packed in carton containers; Pre-packaged foods packed in carton containers is placed in ultrahigh-pressure sterilization machine, be forced into 10-20MPa, (principle of this step is under pectin is not subject to the prerequisite of high temperature to keep 5-9 minute, make syrup rapid osmotic inner to fruit by the effect of high pressure, calcium ion contained in syrup and pectin are cross-linked to form Calcium Pectate and make fruit texture hardening), pressure release; Then adjust temperature to 65-85 DEG C, secondary pressurized is to 200-500MPa, and 10-20 minute ultra high pressure treatment time carried out ultrahigh-pressure sterilization; Pressure release, takes out foods packed in carton containers and cools in circulating water, obtain prickly pear foods packed in carton containers.
This prickly pear foods packed in carton containers preparation method comprises following concrete technology step successively:
(1) Feedstock treating: prickly pear actual load being entered in plucker polishing and removing fruit thorn, rinse with water, the pachydermia of fruit of then pruning obtains oval pulp, pulp being put into mass percent concentration is that the citric acid solution of 0.1%-0.2% protects look and soaks 1-3h;
(2) syrup preparation: in weight fraction, preparation cane sugar content 20%-30%, the tinning syrup of calcium lactate 0.03%-0.05%, citric acid 0.2%-0.4%, boils sterilization 3-5min, is cooled to normal temperature;
(3) tinning sealing: select high pressure resistant complex pocket, load the pulp of net content 45wt%-65wt%, remainder is tinning syrup, seals to obtain pre-packaged foods packed in carton containers;
(4) ultrahigh-pressure sterilization: pre-packaged foods packed in carton containers is placed in ultrahigh-pressure sterilization machine, adds normal-temperature water, be forced into 10-20MPa, keeps 5-9 minute, pressure release; Then adjusting temperature is 65-85 DEG C, and secondary pressurized is to 200-500MPa, and 10-20 minute ultra high pressure treatment time carried out ultrahigh-pressure sterilization; Pressure release, takes out foods packed in carton containers and cools in circulating water, obtain prickly pear foods packed in carton containers.
The present invention compared with prior art has following beneficial effect:
(1) the inventive method solves the soft rotten problem of pulp organization caused by conventional sterilization technique, is first forced into 10-20MPa at normal temperatures, keeps 5-9 minute, syrup can be made to enter into pulp inside fast, make pulp transparent, and hardness increases; Then adjusting temperature is 65-85 DEG C, secondary pressurized carries out ultrahigh-pressure sterilization to 200-500MPa, and Pasteur's temperature now plays effective bactericidal action in conjunction with super-pressure, provides mouthfeel good, unique flavor, has the wild fruit canned pack of the high-quality of multiple nutritional components and health-care efficacy;
(2) inventive process avoids the damage of high temperature to pulp nutritional labeling, especially decrease the loss of some heat-sensitive substances, child and old man can be aimed at the not only good to eat but also food consumption kept healthy is provided;
(3) by technological innovation, have found the science production technology of prickly pear can, the processing and utilization for cactus fruit has widened approach;
(4) production process is easy to control, and is easy to realize large-scale production, has obvious practicality and economy.
Detailed description of the invention
Below by embodiment, the present invention is described in further detail, but scope is not limited to described content.
Embodiment 1
Prickly pear actual load being entered in plucker polishing and removing fruit thorn, rinse with water, the pachydermia of fruit of then pruning obtains oval pulp, pulp is put into mass percent concentration be 0.1% citric acid solution protect look and soak 1h; In weight fraction, preparation cane sugar content 20%, calcium lactate 0.03%, the tinning syrup of citric acid 0.2%, boils sterilization 3min, is cooled to normal temperature; Select high pressure resistant complex pocket, load the pulp of net content (weight fraction) 45%, remainder is tinning syrup, seals to obtain pre-packaged foods packed in carton containers; Pre-packaged foods packed in carton containers is placed in ultrahigh-pressure sterilization machine, adds normal-temperature water, be forced into 10MPa, keep 5 minutes, pressure release; Then adjusting temperature is 65 DEG C, and secondary pressurized is to 200MPa, and 10 minutes ultra high pressure treatment time carried out ultrahigh-pressure sterilization; Pressure release, takes out foods packed in carton containers and cools in circulating water, obtain prickly pear foods packed in carton containers.Product syrup is limpid, and flavour sweetness is soft, and pulp is closely translucent.
Embodiment 2
Prickly pear actual load being entered in plucker polishing and removing fruit thorn, rinse with water, the pachydermia of fruit of then pruning obtains oval pulp, pulp is put into mass percent concentration be 0.15% citric acid solution protect look and soak 2h; In weight fraction, preparation cane sugar content 25%, calcium lactate 0.04%, the tinning syrup of citric acid 0.3%, boils sterilization 4min, is cooled to normal temperature; Select high pressure resistant complex pocket, load the pulp of net content (weight fraction) 55%, remainder is tinning syrup, seals to obtain pre-packaged foods packed in carton containers; Pre-packaged foods packed in carton containers is placed in ultrahigh-pressure sterilization machine, adds normal-temperature water, be forced into 15MPa, keep 7 minutes, pressure release; Then adjusting temperature is 75 DEG C, and secondary pressurized is to 350MPa, and 15 minutes ultra high pressure treatment time carried out ultrahigh-pressure sterilization; Pressure release, takes out foods packed in carton containers and cools in circulating water, obtain prickly pear foods packed in carton containers.Product syrup is limpid, and pulp is closely translucent, sour and sweet palatability.
Embodiment 3
Prickly pear actual load being entered in plucker polishing and removing fruit thorn, rinse with water, the pachydermia of fruit of then pruning obtains oval pulp, pulp is put into mass percent concentration be 0.2% citric acid solution protect look and soak 3h; In weight fraction, preparation cane sugar content 30%, calcium lactate 0.05%, the tinning syrup of citric acid 0.4%, boils sterilization 5min, is cooled to normal temperature; Select high pressure resistant complex pocket, load the pulp of net content (weight fraction) 65%, remainder is tinning syrup, seals to obtain pre-packaged foods packed in carton containers; Pre-packaged foods packed in carton containers is placed in ultrahigh-pressure sterilization machine, adds normal-temperature water, be forced into 20MPa, keep 9 minutes, pressure release; Then adjusting temperature is 85 DEG C, and secondary pressurized is to 500MPa, and 20 minutes ultra high pressure treatment time carried out ultrahigh-pressure sterilization; Pressure release, takes out foods packed in carton containers and cools in circulating water, obtain prickly pear foods packed in carton containers.Product syrup is transparent, and pulp is tight, and transparency is high, and sweet taste is dense, and fruital is given prominence to.
Embodiment 4
Prickly pear actual load being entered in plucker polishing and removing fruit thorn, rinse with water, the pachydermia of fruit of then pruning obtains oval pulp, pulp is put into mass percent concentration be 0.2% citric acid solution protect look and soak 1h; In weight fraction, preparation cane sugar content 30%, calcium lactate 0.04%, the tinning syrup of citric acid 0.2%, boils sterilization 4.5min, is cooled to normal temperature; Select high pressure resistant complex pocket, load the pulp of net content (weight fraction) 50%, remainder is tinning syrup, seals to obtain pre-packaged foods packed in carton containers; Pre-packaged foods packed in carton containers is placed in ultrahigh-pressure sterilization machine, adds normal-temperature water, be forced into 13MPa, keep 7 minutes, pressure release; Then adjusting temperature is 70 DEG C, and secondary pressurized is to 300MPa, and 18 minutes ultra high pressure treatment time carried out ultrahigh-pressure sterilization; Pressure release, takes out foods packed in carton containers and cools in circulating water, obtain prickly pear foods packed in carton containers.Product syrup is transparent, and pulp is tight, and transparency is high, and sweet taste is dense, and fruital is given prominence to.
Claims (1)
1. a processing method for prickly pear foods packed in carton containers, is characterized in that: the fruit thorn removing prickly pear, the pachydermia of fruit of pruning, and pulp being put into mass percent concentration is that the citric acid solution of 0.1%-0.2% protects look; Preparation tinning syrup, wherein cane sugar content 20wt%-30wt%, calcium lactate 0.03wt%-0.05wt%, citric acid 0.2wt%-0.4wt%, is boiled sterilization, is cooled to normal temperature; In high pressure resistant complex pocket, load the pulp of net content 45wt%-65 wt%, remainder is tinning syrup, seals to obtain pre-packaged foods packed in carton containers; Pre-packaged foods packed in carton containers is placed in ultrahigh-pressure sterilization machine, is forced into 10-20MPa, keep 5-9 minute, pressure release; Then adjust temperature 65-85 DEG C, secondary pressurized is to 200-500MPa, and 10-20 minute ultra high pressure treatment time carried out ultrahigh-pressure sterilization; Pressure release, takes out foods packed in carton containers and cools in circulating water, obtain prickly pear foods packed in carton containers;
The concrete operation step of said method is as follows:
(1) Feedstock treating: prickly pear actual load being entered in plucker polishing and removing fruit thorn, rinse with water, the pachydermia of fruit of then pruning obtains oval pulp, pulp being put into mass percent concentration is that the citric acid solution of 0.1%-0.2% protects look and soaks 1-3h;
(2) syrup preparation: in weight fraction, preparation cane sugar content 20%-30%, the tinning syrup of calcium lactate 0.03%-0.05%, citric acid 0.2%-0.4%, boils sterilization 3-5min, is cooled to normal temperature;
(3) tinning sealing: select high pressure resistant complex pocket, load the pulp of net content 45wt%-65wt%, remainder is tinning syrup, seals to obtain pre-packaged foods packed in carton containers;
(4) ultrahigh-pressure sterilization: pre-packaged foods packed in carton containers is placed in ultrahigh-pressure sterilization machine, adds normal-temperature water, be forced into 10-20MPa, keeps 5-9 minute, pressure release; Then adjusting temperature is 65-85 DEG C, and secondary pressurized is to 200-500MPa, and 10-20 minute ultra high pressure treatment time carried out ultrahigh-pressure sterilization; Pressure release, takes out foods packed in carton containers and cools in circulating water, obtain prickly pear foods packed in carton containers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310591166.0A CN103584212B (en) | 2013-11-22 | 2013-11-22 | Processing method for soft prickly pear cans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310591166.0A CN103584212B (en) | 2013-11-22 | 2013-11-22 | Processing method for soft prickly pear cans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103584212A CN103584212A (en) | 2014-02-19 |
| CN103584212B true CN103584212B (en) | 2014-12-31 |
Family
ID=50074695
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310591166.0A Expired - Fee Related CN103584212B (en) | 2013-11-22 | 2013-11-22 | Processing method for soft prickly pear cans |
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| CN105410917B (en) * | 2015-12-07 | 2018-10-02 | 安徽科技学院 | A kind of low sugar okra canned pumpkin and production method |
| CN105533519A (en) * | 2016-01-26 | 2016-05-04 | 福建农林大学 | Processing method of instant antarctic ice microalgae |
| CN105851957A (en) * | 2016-04-29 | 2016-08-17 | 南宁市富久信息技术有限公司 | Prickly pear can and preparation method thereof |
| CN106562189A (en) * | 2016-10-29 | 2017-04-19 | 蚌埠市涂山绿园蔬菜科研专业合作社 | Sweet corn can and production method thereof |
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| CN101253992A (en) * | 2008-04-03 | 2008-09-03 | 刘华钢 | Cactus fruit health products |
| CN101966221B (en) * | 2008-09-09 | 2011-10-26 | 刘华钢 | Application of prickly pear in preparation of medicaments or health-care products |
| CN102726800A (en) * | 2012-06-07 | 2012-10-17 | 焦美俊 | Cactus fruit juice total nutrient solution and preparation method thereof |
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