CN103584212B - Processing method for soft prickly pear cans - Google Patents

Abstract

The invention discloses a processing method of soft canned prickly pear fruit. Firstly, the thorns of prickly pear fruit are removed, and the pulp is obtained by peeling, and the pulp is put into a citric acid solution to protect the color; canned sugar water, boiled and sterilized, and cooled to normal temperature; put the pulp in a high-pressure composite bag, add canned sugar water to the rest, and seal the pre-packaged soft can; put the pre-packaged soft can in an ultra-high pressure sterilizer, pressurize to 10-20MPa, keep it for 5-9 minutes, then pressurize twice to 200-500MPa at 65-85°C for ultra-high pressure sterilization; release the pressure, take out the can and cool it, and then get soft canned prickly pear fruit; the invention solves the heat sterilization process The resulting problem of soft and rotten pulp tissue provides a high-quality canned wild fruit product with good taste, unique flavor, multiple nutritional components and health benefits. The process is easy to achieve large-scale production and has obvious practicability and economy.

Description

A kind of processing method of cactus fruit soft can

technical field

The invention relates to a production method of canned fruit, in particular to a processing method of soft canned edible prickly pear fruit, belonging to the field of food industry.

Background technique

Since the 1990s, there has been an upsurge of eating wild flowers and fruits in the world, and the development of cactus food is one of them.

Cactus is a perennial evergreen succulent herbaceous drought-tolerant plant that mostly grows in the Gobi or desert. The leaves have become needle-shaped to adapt to the hot weather. Among the many cactus plants, except for a few, most of them are non-toxic cactus. It is not only an ornamental plant, but also a good vegetable and fruit. There are more than 2,000 species in the world, and Mexico's cacti account for about half of the world's cacti species, enjoying the reputation of "the world's cactus kingdom". In my country, wild cactus is distributed in Fujian, Guangdong, Yunnan, Sichuan, Guangxi, Guizhou and other places. In addition, the fruit of cactus has become a new favorite of people because of its rich nutrition and specific effects. The cactus fruit is oval or elongated berry, the color is white, green, yellow, red, brown, etc., and the weight ranges from 70g to 150g. The peel is thick and bristly, the flesh is soft and juicy, rich in polysaccharides and many seeds. Studies have found that cactus fruit contains 18 kinds of amino acids, including 8 kinds of essential amino acids for humans and 2 kinds of essential amino acids for children. The total amount of amino acids in the fruit is 180mg/100g. Among them, umami amino acids (Glu and Asp) accounted for 31.11%, and sweet amino acids (Ser, Gly and Ala) accounted for 20.00%. Glutamic acid has the highest content, accounting for 18.89% of the amino acid content, followed by aspartic acid, accounting for 12.22% of the amino acid content. Cactus fruits are rich in mineral elements—Ca, P, and Fe. Vitamins are widely involved in human metabolism, but most of them cannot be synthesized by themselves, which is very important for maintaining the health of the body. Experiments show that cactus fruits are rich in V _C , V _B1 , V _B2 , and β-carotene. Among them, the content of V _B2 is as high as 0.09mg/100g, and the content of V _C is as high as 12.62mg/100g.

With the continuous improvement of people's living standards, people's demand for healthy food is also increasing. Prickly pear fruit is a tropical wild fruit with multiple functions and is a typical healthy food. The coast of Leizhou Peninsula in Guangdong and the Jinsha River Valley in Yunnan are very rich in production, but it has not been developed and utilized for a long time due to the many burrs on the skin and inconvenient eating, and it is difficult to form an effective fresh-keeping sale because of the storage period and transportation of fresh fruits. The fruit of the cactus has not been eaten. But if it is processed into canned products, more people will be able to recognize prickly pear, a wild fruit that is edible and medicinal.

The production of canned prickly pear fruit from the conventional thermal sterilization process of canned fruit requires sterilization at 100°C for 15-20 minutes. The research results show that the canned prickly pear fruit produced under such conditions has turbid sugar water, soft and rotten pulp, poor flavor, and high temperature is easy to cause a large loss of vitamins rich in prickly pear fruit.

At present, many canned products on the market suffer a great loss of nutrients after conventional thermal processing, especially vitamins are almost lost after high-temperature sterilization. There are also some manufacturers who add nutritional supplements to their products. However, the investigation found that adding a large amount of vitamin supplements will have an adverse effect on the taste and taste of canned food or food. The addition of vitamin supplements will cause metallic taste, fishy smell, etc. Unpleasant taste. These are clearly not palatable and are undesirable in cans or food products.

Common fruits with high vitamin content are usually highly acidic. For example, citrus fruits often have high acidity. For those with an allergic GI tract, such acidity can cause gastrointestinal upset. Prickly pear fruit has a sweet taste and high vitamin content, so canned prickly pear fruit products can be the first choice for these consumers.

Contents of the invention

The purpose of the present invention is first to solve the problem of soft and rotten pulp tissue caused by the conventional sterilization process, and to keep the basic shape (ellipse) of cactus pulp stable; The processing method of the canned prickly pear fruit of efficacy.

Realize the technical scheme of the object of the present invention as follows:

Use a poultry depilator to polish and remove the thorns of cactus fruit, peel off the thick skin of the fruit to obtain oval pulp, put the pulp into a citric acid solution with a mass percentage concentration of 0.1%-0.2% to protect the color; prepare canned sugar water, wherein The sucrose content is 20wt%-30wt%, the calcium lactate is 0.03wt%-0.05wt%, the citric acid is 0.2wt%-0.4wt%, it is boiled and sterilized, cooled to normal temperature; the net content is 45wt%- 65 wt% of the pulp, the rest is canned sugar water, sealed to get pre-packaged soft cans; put the pre-packaged soft cans in an ultra-high pressure sterilizer, pressurize to 10-20MPa, and keep for 5-9 minutes (the principle of this step Under the premise that the pectin is not damaged by high temperature, the sugar water quickly penetrates into the fruit through the action of high pressure, and the calcium ions contained in the sugar water cross-link with the pectin to form calcium pectate, which makes the fruit texture hard), and the pressure release Then adjust the temperature to 65-85°C, pressurize twice to 200-500MPa, and carry out ultra-high pressure sterilization for 10-20 minutes at ultra-high pressure; release the pressure, take out the soft can and cool it in running water to obtain the soft can of prickly pear fruit.

The preparation method of the soft canned prickly pear fruit comprises the following specific process steps in sequence:

(1) Raw material processing: Put the cactus fruit into a poultry depilator and grind to remove the thorns, rinse with water, then peel off the thick skin of the fruit to get oval pulp, put the pulp into lemon with a mass percentage concentration of 0.1%-0.2% Soak in acid solution for color protection for 1-3 hours;

(2) Sugar water preparation: by weight fraction, prepare canned sugar water with 20%-30% sucrose content, 0.03%-0.05% calcium lactate, and 0.2%-0.4% citric acid, boil and sterilize for 3-5 minutes, and cool to room temperature;

(3) Canning and sealing: choose a high-pressure resistant composite bag, fill it with pulp with a net content of 45wt%-65wt%, and the rest is canned sugar water, and seal it to obtain pre-packaged soft cans;

(4) Ultra-high pressure sterilization: put pre-packaged soft cans in an ultra-high pressure sterilizer, add room temperature water, pressurize to 10-20MPa, keep for 5-9 minutes, and release the pressure; then adjust the temperature to 65-85°C, two Once pressurized to 200-500MPa, the ultra-high pressure treatment time is 10-20 minutes for ultra-high pressure sterilization; the pressure is released, and the soft can is taken out and cooled in running water to obtain the soft can of prickly pear fruit.

Compared with the prior art, the present invention has the following beneficial effects:

(1) The method of the present invention solves the problem of soft and rotten pulp tissue caused by conventional sterilization processes. First, pressurize to 10-20MPa at room temperature and keep it for 5-9 minutes, so that the sugar water can quickly enter the inside of the pulp, making the pulp transparent and firm Increase; then adjust the temperature to 65-85°C, and pressurize twice to 200-500MPa for ultra-high pressure sterilization. At this time, the pasteurized temperature combined with ultra-high pressure can effectively sterilize, providing good taste, unique flavor, and multiple flavors. A high-quality canned wild fruit product with nutritional ingredients and health benefits;

(2) The method of the present invention avoids the damage of high temperature to the nutritional components of the pulp, especially reduces the loss of some heat-sensitive substances, and can provide delicious and healthy food consumption for children and the elderly;

(3) Through technological innovation, the scientific production process of canned prickly pear fruit was found, which broadened the way for the processing and utilization of prickly pear fruit;

(4) The production process is easy to control, easy to realize large-scale production, and has obvious practicability and economy.

Detailed ways

The present invention will be described in further detail below through examples, but the scope of protection of the present invention is not limited to the content.

Example 1

Put the cactus fruit into a poultry depilator, grind it to remove the thorns, wash it with water, then peel off the thick skin of the fruit to obtain an oval pulp, put the pulp into a citric acid solution with a concentration of 0.1% by mass and soak for 1 hour to protect the color; By weight fraction, prepare canned sugar water with 20% sucrose content, 0.03% calcium lactate, and 0.2% citric acid, boil and sterilize for 3 minutes, and cool to room temperature; choose a high-pressure resistant composite bag and fill it with pulp with a net content (weight fraction) of 45% , the rest is canned sugar water, sealed to obtain prepackaged soft cans; put the prepackaged soft cans in an ultra-high pressure sterilizer, add room temperature water, pressurize to 10MPa, keep for 5 minutes, and release the pressure; then adjust the temperature to 65°C , secondary pressurization to 200MPa, ultra-high pressure treatment time of 10 minutes for ultra-high pressure sterilization; pressure relief, take out the soft can and cool it in running water to obtain the soft can of prickly pear fruit. The sugar water of the product is clear, the taste is sweet and soft, and the pulp is compact and translucent.

Example 2

Put the cactus fruit into a poultry depilator and grind it to remove the thorns, rinse it with water, then peel off the thick skin of the fruit to obtain an oval-shaped pulp, put the pulp into a citric acid solution with a mass percentage concentration of 0.15% to protect the color and soak for 2 hours; By weight fraction, prepare canned sugar water with 25% sucrose content, 0.04% calcium lactate, and 0.3% citric acid, boil and sterilize for 4 minutes, and cool to room temperature; choose a high-pressure resistant composite bag and fill it with pulp with a net content (weight fraction) of 55% , the rest is canned sugar water, sealed to obtain prepackaged soft cans; put the prepackaged soft cans in an ultra-high pressure sterilizer, add room temperature water, pressurize to 15MPa, keep for 7 minutes, and release the pressure; then adjust the temperature to 75°C , secondary pressurization to 350MPa, ultra-high pressure treatment time of 15 minutes for ultra-high pressure sterilization; pressure relief, take out the soft can and cool it in running water to obtain the soft can of prickly pear fruit. The sugar water of the product is clear, the pulp is compact and translucent, and the taste is sweet and sour.

Example 3

Put the cactus fruit into a poultry depilator and grind it to remove the thorns, rinse it with water, then peel off the thick skin of the fruit to obtain an oval-shaped pulp, put the pulp into a citric acid solution with a concentration of 0.2% by mass and soak for 3 hours to protect the color; By weight fraction, prepare canned sugar water with 30% sucrose content, 0.05% calcium lactate, and 0.4% citric acid, boil and sterilize for 5 minutes, and cool to room temperature; choose a high-pressure resistant composite bag and fill it with pulp with a net content (weight fraction) of 65% , the rest is canned sugar water, sealed to obtain prepackaged soft cans; put the prepackaged soft cans in an ultra-high pressure sterilizer, add room temperature water, pressurize to 20MPa, keep for 9 minutes, and release the pressure; then adjust the temperature to 85°C , secondary pressurization to 500MPa, ultra-high pressure treatment time of 20 minutes for ultra-high pressure sterilization; pressure release, take out the soft can and cool it in running water to obtain the soft can of prickly pear fruit. The product has transparent sugar water, tight pulp, high transparency, strong sweetness and outstanding fruity aroma.

Example 4

Put the prickly pear fruit into a poultry depilator and grind it to remove the thorns, rinse it with water, then peel off the thick skin of the fruit to obtain an oval pulp, put the pulp into a citric acid solution with a concentration of 0.2% by mass and soak for 1 hour to protect the color; By weight fraction, prepare canned sugar water with 30% sucrose content, 0.04% calcium lactate, and 0.2% citric acid, boil and sterilize for 4.5 minutes, and cool to room temperature; choose a high-pressure resistant composite bag, and put it in a net content (weight fraction) of 50% The pulp and the rest are canned sugar water, sealed to obtain prepackaged soft cans; put the prepackaged soft cans in an ultra-high pressure sterilizer, add room temperature water, pressurize to 13MPa, keep for 7 minutes, and release the pressure; then adjust the temperature to 70 ℃, secondary pressurization to 300MPa, ultra-high pressure treatment time of 18 minutes for ultra-high pressure sterilization; pressure release, take out the soft can and cool it in running water to obtain the soft can of prickly pear fruit. The product has transparent sugar water, tight pulp, high transparency, strong sweetness and outstanding fruity aroma.

Claims (1)

1. a processing method of cactus fruit soft can, is characterized in that: remove the fruit thorn of cactus fruit, slash the thick skin of fruit, put pulp into the citric acid solution that mass percent concentration is 0.1%-0.2% to protect color Prepare canned sugar water, wherein sucrose content is 20wt%-30wt%, calcium lactate is 0.03wt%-0.05wt%, citric acid is 0.2wt%-0.4wt%, it is boiled and sterilized, cooled to normal temperature; Fill the pulp with a net content of 45wt%-65wt%, and the rest is canned sugar water, which is sealed to obtain a prepackaged soft can; the prepackaged soft can is placed in an ultra-high pressure sterilizer, pressurized to 10-20MPa, and kept at 5- 9 minutes, release the pressure; then adjust the temperature to 65-85°C, pressurize the second time to 200-500MPa, and perform ultra-high pressure sterilization for 10-20 minutes at ultra-high pressure; release the pressure, take out the soft can and cool it in running water, and you will get the cactus soft canned fruit; The specific operation steps of the above method are as follows: (1) Raw material processing: Put the cactus fruit into a poultry depilator and grind to remove the thorns, rinse with water, then peel off the thick skin of the fruit to get oval pulp, put the pulp into lemon with a mass percentage concentration of 0.1%-0.2% Soak in acid solution for color protection for 1-3 hours; (2) Sugar water preparation: by weight fraction, prepare canned sugar water with 20%-30% sucrose content, 0.03%-0.05% calcium lactate, and 0.2%-0.4% citric acid, boil and sterilize for 3-5 minutes, and cool to room temperature; (3) Canning and sealing: choose a high-pressure resistant composite bag, fill it with pulp with a net content of 45wt%-65wt%, and the rest is canned sugar water, and seal it to obtain pre-packaged soft cans; (4) Ultra-high pressure sterilization: put pre-packaged soft cans in an ultra-high pressure sterilizer, add room temperature water, pressurize to 10-20MPa, keep for 5-9 minutes, and release the pressure; then adjust the temperature to 65-85°C, two Once pressurized to 200-500MPa, the ultra-high pressure treatment time is 10-20 minutes for ultra-high pressure sterilization; the pressure is released, and the soft can is taken out and cooled in running water to obtain the soft can of prickly pear fruit.