CN103621617A - Processing process of canned plum in syrup - Google Patents

Abstract

The invention provides a processing process of canned plum in syrup, belonging to the technical field of food processing. The processing process is characterized by comprising the following steps: processing selected raw materials, pre-boiling, canning, venting and sealing, sterilizing, and cooling to obtain the canned plum in syrup. The canned plug in syrup prepared by using the process is rich in nutrition and good in flavor and mouth feel, has the effects of promoting the excretion of gastric acid and gastric digestive enzymes and improving gastrointestinal motility after being eaten, also has nutritional and health-care functions and is deeply welcomed by consumers. The processing process is easy to operate and convenient to implement.

Description

A kind of plum in syrup can processing technique

technical field:

The present invention relates to a kind of tinned fruit processing technology, particularly relate to a kind of plum in syrup can processing technique.

project background:

Plum, latin name Prunus, is the fruit of rosaceous plant Japanese plum.China all produces most areas, and ripe between 7～August, full mellow and full, exquisitely carved, form is pretty and dazzling, and taste is sweet, is one of traditional fruit of liking of people.It both can be eaten raw, can make can, preserved fruit again, annual edible;

The effect yin asthenia generating intrinsic heat of plum, hectic fever due to yin consumptive disease heat, quenches one's thirst and draws drink, liver and gallbladder damp-heat, ascites; difficult urination, < < Compendium of Materia Medica > > records, Lee spends and in face fat; have good beautification function; can ' " go powder dregs black dim ", " making us face pool ", has good effect to sweat stain, the raw blackspot of face etc.;

Plum can promote the secretion of hydrochloric acid in gastric juice and peptic digest enzyme, has the effect that increases enterogastric peristalsis, thereby food Lee can promote digestion, increases appetite, is dietotherapy non-defective unit glutted after gastric anacidity, food, constipation person; In fresh Lee's meat, contain several amino acids, as glutamine, serine, glycine, proline etc., that eats raw benefits for treatment cirrhotic ascites;

Plum is storage tolerance not, is used for eating raw, and deep processed product is less, and plum raw material is carried out to deep processing, and various food numerous in variety, instant can be provided, and has improved added value of product.

[0003] summary of the invention

The object of this invention is to provide local flavor, all good plum in syrup canned packs of mouthfeel, solve the problem that fresh plum raw material is difficult for storage.

The present invention solves the technical scheme that its technical problem takes:

A plum in syrup can processing technique, is characterized in that: adopt raw material to select, raw material is processed, precook, the processing technology of tinning, exhaust sealing, sterilization, cooling, finished product, concrete technology step is:

A, raw material are selected fruit transverse diameter 30 ~ 40mm, and fresh full, individual pork is thick, without rotten, undamaged fruit, are raw material;

B, raw material are processed and are pressed plum size, color and luster and maturity classification, with clear water, clean up, the sodium hydroxide solution of compound concentration 8-10% is heated to 95 ~ 100 ℃, and clean plum is poured into again, soak 1.5 ~ 2.0min and scald skin, pull rear rapid peeling out, remove the peel available skinning machine or manual washing by rubbing with the hands, with flowing water, repeatedly rinse simultaneously, eliminate residual alkali lye, the plum of peeling protects look with 1-2% saline solution, and cuts out base of a fruit handle, the residual skin of pruning;

C, precook fruit poured in boiling water and boiled 10-12min, take boil soft not rotten be degree;

D, tinning by plum by size, color and luster tinning respectively, the syrup that is first 25-30% with boiling water compound concentration, add 0.03% vitamin C to protect look, the syrup of tinning must flood pulp, otherwise the easy variable color of the pulp that exposes liquid level, 425 gram of 7114 canned pulp 200-250 gram of net weight, syrup 160-180 gram;

E, exhaust sealing require hot type sealing, 90 ℃ of temperature, and 10-15min, during sealed cans, central temperature, more than 70 ℃, finds time to seal, and its vacuum requires to reach 5.5 ~ 6.5MPa;

F, sterilization, cooling bactericidal formula are 5 '-20 '/100 ℃, and after sterilization, segmentation is cooled to 30-35 ℃, is finished product.

Quality requirement: pulp yellowly, syrup concentration during can opening is 15 ~ 18%, pulp is heavily not less than the 50-55% of net weight.

Beneficial effect: a kind of plum in syrup can processing of the present invention technique, the product of being processed into is nutritious, and local flavor, mouthfeel are all good, can promote the secretion of hydrochloric acid in gastric juice and peptic digest enzyme after eating, and have the effect that increases enterogastric peristalsis.There is Nutrition and health function, deep and broadly get consumer reception greatly.Simple to operate, be convenient to implement.

the specific embodiment:

Embodiment 1

A plum in syrup can processing technique, its concrete processing technology step is:

A, raw material are selected fruit transverse diameter 30 ~ 40mm, and fresh full, individual pork is thick, without rotten, undamaged fruit, are raw material;

B, raw material are processed and are pressed plum size, color and luster and maturity classification, with clear water, clean up, the sodium hydroxide solution of compound concentration 9% is heated to 95 ℃, and clean plum is poured into again, soak 1.5min and scald skin, pull rear rapid peeling out, remove the peel available skinning machine or manual washing by rubbing with the hands, with flowing water, repeatedly rinse simultaneously, eliminate residual alkali lye, the plum of peeling protects look with 1.5% saline solution, and cuts out base of a fruit handle, the residual skin of pruning;

C, precook fruit poured in boiling water and boiled 10min, take boil soft not rotten be degree;

D, tinning by plum by size, color and luster tinning respectively, the syrup that is first 25% with boiling water compound concentration, adds 0.03% vitamin C to protect look, the syrup of tinning must flood pulp, otherwise the easy variable color of the pulp that exposes liquid level, 245 grams of 425 gram of 7114 canned pulp of net weight, 150 grams, syrup;

E, exhaust sealing require hot type sealing, 92 ℃ of temperature, and 15min, during sealed cans, central temperature, more than 75 ℃, finds time to seal, and its vacuum requires to reach 6.0MPa;

F, sterilization, cooling bactericidal formula are 6 '-22 '/100 ℃, and after sterilization, segmentation is cooled to 30 ℃, is finished product.

The foregoing is only the preferred embodiments of the present invention, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

  

Claims (1)

1. a plum in syrup can processing technique, is characterized in that: adopt raw material to select, raw material is processed, precook, the processing technology of tinning, exhaust sealing, sterilization, cooling, finished product, concrete technology step is:

A, raw material are selected fruit transverse diameter 30 ~ 40mm, and fresh full, individual pork is thick, without rotten, undamaged fruit, are raw material;

B, raw material are processed and are pressed plum size, color and luster and maturity classification, with clear water, clean up again, the sodium hydroxide solution of compound concentration 8-10% is heated to 95 ~ 100 ℃, and clean plum is poured into, soaks 1.5 ~ 2.0min and scalds skin, pull rear rapid peeling out, remove the peel available skinning machine or manual washing by rubbing with the hands, repeatedly rinse simultaneously with flowing water, the plum of peeling protects look with 1-2% saline solution, and cut out base of a fruit handle, the residual skin of pruning;

C, precook fruit poured in boiling water and boiled 10-12min, take boil soft not rotten be degree;

D, tinning by plum by size, color and luster tinning respectively, the syrup that is first 25-30% with boiling water compound concentration, adds 0.03% vitamin C to protect look, the syrup of tinning must flood pulp, 425 gram of 7114 canned pulp 200-250 gram of net weight, syrup 160-180 gram;

E, exhaust sealing require hot type sealing, 90 ℃ of temperature, and 10-15min, during sealed cans, central temperature, more than 70 ℃, finds time to seal, and its vacuum requires to reach 5.5 ~ 6.5MPa;

F, sterilization, cooling bactericidal formula are 5 '-20 '/100 ℃, and after sterilization, segmentation is cooled to 30-35 ℃, is finished product.