CN103652687A - European pear can processing technology capable of preventing nutrient loss - Google Patents
European pear can processing technology capable of preventing nutrient loss Download PDFInfo
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- CN103652687A CN103652687A CN201210344205.2A CN201210344205A CN103652687A CN 103652687 A CN103652687 A CN 103652687A CN 201210344205 A CN201210344205 A CN 201210344205A CN 103652687 A CN103652687 A CN 103652687A
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 235000015097 nutrients Nutrition 0.000 title abstract 2
- 230000001954 sterilising effect Effects 0.000 claims abstract description 40
- 239000003513 alkali Substances 0.000 claims abstract description 27
- 235000016709 nutrition Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000002356 single layer Substances 0.000 claims abstract description 4
- 241000220324 Pyrus Species 0.000 claims description 81
- 235000021017 pears Nutrition 0.000 claims description 61
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 230000035764 nutrition Effects 0.000 claims description 9
- 239000003518 caustics Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000498 cooling water Substances 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
- 230000006378 damage Effects 0.000 claims description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 238000009412 basement excavation Methods 0.000 claims description 3
- 238000003287 bathing Methods 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 239000010410 layer Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract 1
- 240000006413 Prunus persica var. persica Species 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 240000009087 Crescentia cujete Species 0.000 description 1
- 235000005983 Crescentia cujete Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides an european pear can processing technology capable of preventing the nutrient loss. The processing technology is characterized by comprising the following steps of 1) sorting, namely, sorting out raw materials based on a first-in and first-out principle according to different procurement times, varieties and places of origins; 2) spraying alkali and peeling, namely, arranging white peach which is divided into two halves and released from kernel in a single layer on a conveyor belt, wherein the kernel cavity is kept downward; 3) pre-boiling, namely, pre-boiling with a spiral pre-cooking machine, wherein the pre-cooking time is determined according to the technology requirement; 4) filling soup and sealing, namely, adding white granulated sugar to a pot; heating until slightly boiling; maintaining for 5 minutes; and uniformly agitating; and 5) sterilizing and cooling, namely, sterilizing at the high temperature through a continuous sterilizer. The european pear can processing technology has the beneficial effects that the peeling efficiency can be obviously improved after the treatment by adopting the technology, the peeling efficiency and the appearance quality can also be improved; in addition, the loss of sugar, protein, mineral substances, vitamin and other nutritional ingredients of an european pear can are obviously decreased, and thus the nutritional quality of the european pear can is improved, and the market competitiveness of the european pear can is enhanced. The european pear can is convenient to carry, high in storage resistance, and is a nutritional can with the market potential.
Description
Technical field
The present invention relates to can technique, be specifically related to a kind of foreign canned pear processing technology that prevents nutrition leak.
Background technology
Ocean pears, have another name called (bar) pears, eggplant pears, cucurbit pears, positive pears, are to originate in European European pear in the variety of Rushan.Ocean pears nutritive value is high, is a kind of fruit that people commonly see and often eat, the effect such as have moistening lung, reduce phlegm.Except eating raw, can also make multiple processed goods, as pear syrup, preserved pears, canned pear, pear wine etc.Ocean the operatic circle shape is short calabash shaped, carpopodium tubbiness, 250 grams of single fruit weights, fruit shape index 1.2 left and right.Ripening fruits skin cadmium yellow, pulp white, quality is fine and smooth, and succulence is without slag, sweet good to eat, slightly micro-acid, the smell of fruits is very sweet, and soluble solid 16.5% is the good merchantable brand in pear.
In the processing technology of current foreign canned pear, owing to precooking, the heat treatment such as high temperature sterilization, the nutrition unit amount in raw material is run off, affect the nutritional quality of final products.This patent research adopts the steam of accurate temperature controlling to precook and the technique of high temperature sterilization, has kept the nutritional labelings such as foreign canned pear vitamin, protein, trace element, reaches not only high-temperature sterilization but also keeps the nutritional labeling of foreign pears not run off, reduces the object of destruction.
Summary of the invention
The object of the invention is to overcome above weak point, a kind of foreign canned pear processing technology that prevents nutrition leak is provided.This technique is made foreign canned pear by foreign pears by operations such as drenching caustic peeling, steam and precook, sterilization is cooling.Current digesting technoloy is usually directly processed foreign pears with 85-95 degree hot water, and the present invention processed with the mode that the temperature of precooking adopts steam to precook by the control time of precooking, can significantly reduce the loss of foreign canned pear sugar, protein, mineral matter, vitamins and other nutritious components, improve the nutritional quality of foreign canned pear, strengthen the competitiveness of product in market.
The object of the invention is to be realized by following technical scheme, developed the foreign canned pear processing technology that prevents nutrition leak, the technical solution adopted in the present invention comprises the steps:
1) sorting: raw material, according to the difference in takeover time, kind, the place of production, carries out sorting by first in first out.Foreign pears after sorting are put into three frame of plastics, and plastic crate holds the foreign pears of ripe appropriateness, and one holds temporarily and can't drop into processing, foreign pears that also must after-ripening, and another holds the substandard products ocean pears that do not meet processing request.Wouldn't process the foreign pears that also need after-ripening, after 4-6 hour, then press above step in sorting;
2) drench alkali, peeling: by the downward monolayer alignment of foreign pears sheet core nest to after excavation core on conveyer belt, enter and drench alkali machine, the pouring alkali time is controlled at 25-45 seconds, depending on foreign pears maturity height, grasps flexibly concentration, the temperature of alkali lye and drenches the alkali time, does not damage pulp be as the criterion can remove foreign pears skin.The foreign pears that drench after caustic peeling need be used the rinsing of clear water shower, note removing Beancurd sheet and residual alkali, and it is large that discharge is wanted, and the foreign pears sheet after peeling will be cleaned residual alkali lye.Normally used pouring alkali lye hydrogen-oxygen sodium solution concentration is at 3.5-5%, and solution temperature maintains 85-95 degree;
3) precook: adopt spiral precooker to precook, the time of precooking is according to technological requirement, the potentiometer by clutch regulates, and determines that the rotating speed of motor is realized.Add foreign pears to precook, temperature 85-95 degree, time 6-8 minute, the foreign pears sheet of take is degree without half-cooked, foreign pears sheet slowly sinks to being advisable in cold water.The concentration of liquid citric acid of precooking is that 0.2%, pH is 3.5-4.0;
4) fill with soup sealing: white granulated sugar is poured into and in pot, is heated to micro-boiling and maintains 3 minutes, and stir, measure pol, measure after correct and add citric acid and VC, measure qualified after, after 4 layers of filtered through gauze, put into hot water bathing pool, Tang Wen is standby more than 85 degree.Liquid glucose proportioning: water 72.5%, white granulated sugar 27.2%, citric acid 0.2%, VC 0.1%.Vial after sterilization is filled with soup, adds a cover, sealed, and sealing vacuum must be more than 0.04Mpa;
5) sterilization is cooling: use continuous sterilizer to carry out high-temperature sterilization treatment, sterilization temperature and sterilizing time are determined according to different tank types, and the sterilizing time of 7113 tank types is 5 minutes, and sterilization temperature is 94 degree; The sterilizing time of 15173 tank types is 7 minutes, and sterilization temperature is 91 degree.After sterilization, use cooling water to be down to normal temperature, through wiping water, piling, warehouse-in.Cooling water residual chlorine amount is between 0.5-0.8mg/kg.
The described foreign canned pear processing technology that prevents nutrition leak, it is characterized in that: the temperature of whole technique adopts central temperature tester to monitor, especially to keeping step 3 and the step 5 of nutritional labeling through repetition test, the temperature of precooking, two parameters of sterilization temperature accurately to be controlled.Whole process adopts domestic advanced person's can processing equipment, and whole process was controlled within 10 hours, has guaranteed the freshness of raw material, and nutritional labeling has also obtained maximum reservation.Wherein the sorting process of step 1, by raw material is carried out to sorting, has at utmost utilized the utilization rate of raw material, and the current raw material that can not process is placed after-ripening and still can be utilized for 4-6 hour; Step 2 adopts preheating to drench the method for caustic peeling, with the alkali lye of 3.5-5%, and temperature 85-95 ℃, the pears lobe surface, spray rain ocean of waterfall type, time 25-45 second.By this PROCESS FOR TREATMENT, can make the peeling of foreign pears back thinner, after peeling, pulp is smooth, and without obvious foreign pears fiber, the method for more common pouring caustic peeling, can significantly improve peeling efficiency, improves decortication effect and exterior quality.Current digesting technoloy is usually directly processed foreign pears with 85-95 degree hot water, and the present invention processed with the mode that the temperature of precooking adopts steam to precook by the control time of precooking, the temperature of precooking 85-95 degree, time 6-8 minute precooks, the concentration of liquid citric acid of precooking is that 0.2%, pH is 3.5-4.0; The result of precooking be take foreign pears sheet and is degree without half-cooked, and foreign pears sheet slowly sinks to being advisable in cold water.Precook and compare with water, by steam pre-cooking process, the nutritional labeling of raw material can not taken away by a large amount of liquid of precooking, and nutritional labeling has obtained retaining to greatest extent.Step 4,5 sealing sterilization, can guarantee that product safety is aseptic, extends the shelf-life of product, strengthens the competitiveness of product in market.
Beneficial effect of the present invention: by this PROCESS FOR TREATMENT, can significantly improve peeling efficiency, improve decortication effect and exterior quality, and significantly reduce the loss of foreign canned pear sugar, protein, mineral matter, vitamins and other nutritious components, improve the nutritional quality of foreign canned pear, strengthen the competitiveness of product in market.Ocean canned pear is easy to carry, and keeping quality is strong, is a kind of nutrition can with market potential.
Specific embodiment
The technical solution adopted in the present invention comprises the steps:
1) sorting: raw material, according to the difference in takeover time, kind, the place of production, carries out sorting by first in first out.Foreign pears after sorting are put into three frame of plastics, and plastic crate holds the foreign pears of ripe appropriateness, and one holds temporarily and can't drop into processing, foreign pears that also must after-ripening, and another holds the substandard products ocean pears that do not meet processing request.Wouldn't process the foreign pears that also need after-ripening, after 4-6 hour, then press above step in sorting;
2) drench alkali, peeling: by the downward monolayer alignment of foreign pears sheet core nest to after excavation core on conveyer belt, enter and drench alkali machine, the pouring alkali time is controlled at 25-45 seconds, depending on foreign pears maturity height, grasps flexibly concentration, the temperature of alkali lye and drenches the alkali time, does not damage pulp be as the criterion can remove foreign pears skin.The foreign pears that drench after caustic peeling need be used the rinsing of clear water shower, note removing Beancurd sheet and residual alkali, and it is large that discharge is wanted, and the foreign pears sheet after peeling will be cleaned residual alkali lye.Normally used pouring alkali lye hydrogen-oxygen sodium solution concentration is at 3.5-5%, and solution temperature maintains 85-95 degree;
3) precook: adopt spiral precooker to precook, the time of precooking is according to technological requirement, the potentiometer by clutch regulates, and determines that the rotating speed of motor is realized.Add foreign pears to precook, temperature 85-95 degree, time 6-8 minute, the foreign pears sheet of take is degree without half-cooked, foreign pears sheet slowly sinks to being advisable in cold water.The concentration of liquid citric acid of precooking is that 0.2%, pH is 3.5-4.0;
4) fill with soup sealing: white granulated sugar is poured into and in pot, is heated to micro-boiling and maintains 3 minutes, and stir, measure pol, measure after correct and add citric acid and VC, measure qualified after, after 4 layers of filtered through gauze, put into hot water bathing pool, Tang Wen is standby more than 85 degree.Liquid glucose proportioning: water 72.5%, white granulated sugar 27.2%, citric acid 0.2%, VC 0.1%.Vial after sterilization is filled with soup, adds a cover, sealed, and sealing vacuum must be more than 0.04Mpa;
5) sterilization is cooling: use continuous sterilizer to carry out high-temperature sterilization treatment, sterilization temperature and sterilizing time are determined according to different tank types, and the sterilizing time of 7113 tank types is 5 minutes, and sterilization temperature is 94 degree; The sterilizing time of 15173 tank types is 7 minutes, and sterilization temperature is 91 degree.After sterilization, use cooling water to be down to normal temperature, through wiping water, piling, warehouse-in.Cooling water residual chlorine amount is between 0.5-0.8mg/kg.
The described foreign canned pear processing technology that prevents nutrition leak, it is characterized in that: the temperature of whole technique adopts central temperature tester to monitor, especially to keeping step 3 and the step 5 of nutritional labeling through repetition test, the temperature of precooking, two parameters of sterilization temperature accurately to be controlled.Whole process adopts domestic advanced person's can processing equipment, and whole process was controlled within 10 hours, has guaranteed the freshness of raw material, and nutritional labeling has also obtained maximum reservation.Wherein the sorting process of step 1, by raw material is carried out to sorting, has at utmost utilized the utilization rate of raw material, and the current raw material that can not process is placed after-ripening and still can be utilized for 4-6 hour; Step 2 adopts preheating to drench the method for caustic peeling, with the alkali lye of 3.5-5%, and temperature 85-95 ℃, the pears lobe surface, spray rain ocean of waterfall type, time 25-45 second.By this PROCESS FOR TREATMENT, can make the peeling of foreign pears back thinner, after peeling, pulp is smooth, and without obvious foreign pears fiber, the method for more common pouring caustic peeling, can significantly improve peeling efficiency, improves decortication effect and exterior quality.Current digesting technoloy is usually directly processed foreign pears with 85-95 degree hot water, and the present invention processed with the mode that the temperature of precooking adopts steam to precook by the control time of precooking, the temperature of precooking 85-95 degree, time 6-8 minute precooks, the concentration of liquid citric acid of precooking is that 0.2%, pH is 3.5-4.0; The result of precooking be take foreign pears sheet and is degree without half-cooked, and foreign pears sheet slowly sinks to being advisable in cold water.Precook and compare with water, by steam pre-cooking process, the nutritional labeling of raw material can not taken away by a large amount of liquid of precooking, and nutritional labeling has obtained retaining to greatest extent.Step 4,5 sealing sterilization, can guarantee that product safety is aseptic, extends the shelf-life of product, strengthens the competitiveness of product in market.
Those of ordinary skill in the art can understand, and in protection scope of the present invention, for above-described embodiment, modifies, and it is all possible adding and replacing, and it does not all exceed protection scope of the present invention.
Claims (1)
1. a foreign canned pear processing technology that prevents nutrition leak, is characterized in that, comprises the following steps:
1) sorting: raw material, according to the difference in takeover time, kind, the place of production, carries out sorting by first in first out.Foreign pears after sorting are put into three frame of plastics, and plastic crate holds the foreign pears of ripe appropriateness, and one holds temporarily and can't drop into processing, foreign pears that also must after-ripening, and another holds the substandard products ocean pears that do not meet processing request.Wouldn't process the foreign pears that also need after-ripening, after 4-6 hour, then press above step in sorting;
2) drench alkali, peeling: by the downward monolayer alignment of foreign pears sheet core nest to after excavation core on conveyer belt, enter and drench alkali machine, the pouring alkali time is controlled at 25-45 seconds, depending on foreign pears maturity height, grasps flexibly concentration, the temperature of alkali lye and drenches the alkali time, does not damage pulp be as the criterion can remove foreign pears skin.The foreign pears that drench after caustic peeling need be used the rinsing of clear water shower, note removing Beancurd sheet and residual alkali, and it is large that discharge is wanted, and the foreign pears sheet after peeling will be cleaned residual alkali lye.Normally used pouring alkali lye hydrogen-oxygen sodium solution concentration is at 3.5-5%, and solution temperature maintains 85-95 degree;
3) precook: adopt spiral precooker to precook, the time of precooking is according to technological requirement, the potentiometer by clutch regulates, and determines that the rotating speed of motor is realized.Add foreign pears to precook, temperature 85-95 degree, time 6-8 minute, the foreign pears sheet of take is degree without half-cooked, foreign pears sheet slowly sinks to being advisable in cold water.The concentration of liquid citric acid of precooking is that 0.2%, pH is 3.5-4.0;
4) fill with soup sealing: white granulated sugar is poured into and in pot, is heated to micro-boiling and maintains 3 minutes, and stir, measure pol, measure after correct and add citric acid and VC, measure qualified after, after 4 layers of filtered through gauze, put into hot water bathing pool, Tang Wen is standby more than 85 degree.Liquid glucose proportioning: water 72.5%, white granulated sugar 27.2%, citric acid 0.2%, VC 0.1%.Vial after sterilization is filled with soup, adds a cover, sealed, and sealing vacuum must be more than 0.04Mpa;
5) sterilization is cooling: use continuous sterilizer to carry out high-temperature sterilization treatment, sterilization temperature and sterilizing time are determined according to different tank types, and the sterilizing time of 7113 tank types is 5 minutes, and sterilization temperature is 94 degree; The sterilizing time of 15173 tank types is 7 minutes, and sterilization temperature is 91 degree.After sterilization, use cooling water to be down to normal temperature, through wiping water, piling, warehouse-in.Cooling water residual chlorine amount is between 0.5-0.8mg/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210344205.2A CN103652687A (en) | 2012-09-17 | 2012-09-17 | European pear can processing technology capable of preventing nutrient loss |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210344205.2A CN103652687A (en) | 2012-09-17 | 2012-09-17 | European pear can processing technology capable of preventing nutrient loss |
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| CN103652687A true CN103652687A (en) | 2014-03-26 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366348A (en) * | 2014-11-26 | 2015-02-25 | 刘新才 | European pear and cinnamon can |
| CN105876355A (en) * | 2014-09-28 | 2016-08-24 | 重庆市漫杰农业发展有限公司 | Cuiguan pear can processing technology |
| CN106666532A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Preparation method of canned European pears |
| CN108740861A (en) * | 2018-05-28 | 2018-11-06 | 周晓燕 | A kind of production technology improving tinned fruit quality |
| CN110250455A (en) * | 2019-07-09 | 2019-09-20 | 安徽铭凯食品有限公司 | A kind of production technology of the pear can of anti-pear softening |
-
2012
- 2012-09-17 CN CN201210344205.2A patent/CN103652687A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876355A (en) * | 2014-09-28 | 2016-08-24 | 重庆市漫杰农业发展有限公司 | Cuiguan pear can processing technology |
| CN104366348A (en) * | 2014-11-26 | 2015-02-25 | 刘新才 | European pear and cinnamon can |
| CN106666532A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Preparation method of canned European pears |
| CN108740861A (en) * | 2018-05-28 | 2018-11-06 | 周晓燕 | A kind of production technology improving tinned fruit quality |
| CN110250455A (en) * | 2019-07-09 | 2019-09-20 | 安徽铭凯食品有限公司 | A kind of production technology of the pear can of anti-pear softening |
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Application publication date: 20140326 |