CN103704320B - Elaeagnus conferta roxb can and preparation method thereof - Google Patents
Elaeagnus conferta roxb can and preparation method thereof Download PDFInfo
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- CN103704320B CN103704320B CN201310715256.6A CN201310715256A CN103704320B CN 103704320 B CN103704320 B CN 103704320B CN 201310715256 A CN201310715256 A CN 201310715256A CN 103704320 B CN103704320 B CN 103704320B
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- 244000249585 Elaeagnus conferta Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 45
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 18
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000011975 tartaric acid Substances 0.000 claims description 6
- 235000002906 tartaric acid Nutrition 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 10
- 206010012735 Diarrhoea Diseases 0.000 abstract description 4
- 208000006673 asthma Diseases 0.000 abstract description 4
- 230000003213 activating effect Effects 0.000 abstract description 3
- 230000008961 swelling Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 208000031888 Mycoses Diseases 0.000 abstract 1
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract 1
- 201000007100 Pharyngitis Diseases 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 206010000269 abscess Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010042674 Swelling Diseases 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to an elaeagnus conferta roxb can and a preparation method thereof. The elaeagnus conferta roxb can comprises the following raw materials in parts by weight: 200-300 parts of elaeagnus conferta roxb, 20-30 parts of mycose, 100-150 parts of water and 50-100 parts of tomato sauce. The method for preparing the elaeagnus conferta roxb can, provided by the invention, comprises the steps of selecting materials, treating, preparing a soup, canning, sealing and sterilizing. The elaeagnus conferta roxb can provided by the invention does not contain an artificial pigment, is a pure natural health food, has a relatively long shelf life, and has the effects of reliving illnesses including sore throat, cold, asthma, diarrhea and the like and activating blood to reduce swelling.
Description
Technical field
The present invention relates to a kind of tinned food and preparation method thereof, is specifically a kind of elaeagnus conferta fruits can and preparation method thereof.
Background technology
Tinned food is that Chinese numerous food squeezes into the international market at first, a kind of product that product quality is comparatively early integrated with the world market.Along with the development of Chinese society's economy, the rhythm of life of people is accelerated day by day, the raising year by year of life class, and the tinned food card of convenience, health, nutrition, safety is more and more subject to the favor of consumer, and can industry has wide development space.Make a general survey of domestic can market, there is no the can that elaeagnus conferta fruits is made.
Elaeagnus conferta fruits be cerise to aubergine, fresh fruit is eaten raw, and edible portion accounts for 91 %, sweet acid, appropriateness is good to eat, and moisture is sufficient, bright-colored, sending in mouth as picked up one, one stinging gently, sour-sweet fruit juice is just gushed, but tart flavour is overweight, make us tooth shortcake, as with excellent U.S. of then taste of syrup leaching, past major part is wild, also to have now cultivation.The every hectogram fresh fruit of elaeagnus conferta fruits contains 2.45 grams, protein, moisture 90.6 grams, 2.3 grams, fat, 5.1 grams, carbohydrate, total acid content 1.45 milligrams, calcium 20.6 milligrams, 57.2 milligrams, phosphorus, carrotene 3.15 milligrams, vitamin B2 0.7 milligram, vitamin C 30 milligrams.Elaeagnus conferta fruits is not only nutritious, also has medical value, all powerful to diseases such as treatment abscess of throat, flu, activating blood circulation and reducing swelling, asthma, diarrhoea.
Summary of the invention
The object of the invention is just to provide one and can eats for most people, and mouthfeel is good, nutritious, the longer shelf-life, completely natural elaeagnus conferta fruits can and preparation method thereof.
The present invention is achieved through the following technical solutions:
A kind of elaeagnus conferta fruits can, comprises following raw material and parts by weight: elaeagnus conferta fruits 200 ~ 300 parts, trehalose 20 ~ 30 parts, 100 ~ 150 parts, water and catsup 50 ~ 100 parts.
Preferred elaeagnus conferta fruits can provided by the invention, comprises following raw material and parts by weight: elaeagnus conferta fruits 300 parts, trehalose 25 parts, 100 parts, water and catsup 75 parts.
The preparation method of a kind of elaeagnus conferta fruits can provided by the invention, comprises and selects materials, cleans, finds time, joins syrup, tinning, sealing and sterilisation step:
(1) select materials: choose fresh elaeagnus conferta fruits of uniform size;
(2) process: after clean water, remove fruit stone, then scald 10s ~ 20s with boiling water, be cooled to room temperature;
(3) soup is joined: in soup, each constituent content is, by weight: 100 ~ 150 parts, water, catsup 50 ~ 100 parts and trehalose 20 ~ 30 parts are 3 ~ 4 by regulating acid agent adjust ph;
(4) tinning: the soup mixing tinning that elaeagnus conferta fruits 200 ~ 300 parts of weight portions after step (2) being processed are joined with step (3);
(5) seal: seal with vial vacuum sealer, can opening vacuum is 0. 02 ~ 0.05MPa;
(6) sterilization: adopt rolling sterilization, sterilization water temperature is 98-100 DEG C, and sterilizing time is 25 minutes, is then cooled to room temperature.
Regulating acid agent of the present invention comprises
citric acid, tartaric acid, malic acid and
lactic acidin one or more.
Trehalose of the present invention is a kind of natural edible sweet substance with nutritive value, due to the stability of trehalose character, can not produce hydrolysis, product color is constant and keep original gloss, original local flavor of product can be kept, keep product shelf-life simultaneously.Research show trehalose under the severe environmental conditions such as high temperature, high and cold, hyperosmosis and dry dehydration
cellsurface energy forms unique diaphragm, protected protein matter molecule consistency inactivation effectively, thus the life process of the body that sustains life and biological characteristic.Therefore trehalose also can be used as the natural antiseptic agent preventing foodstuff deteriorate, keep food fresh flavor, promote food quality, has greatly expanded the function of trehalose as natural edible sweet taste sugar.
The invention has the advantages that:
Elaeagnus conferta fruits can of the present invention is not containing artificial color, and pure natural healthy food, has the longer shelf-life, and has the effect alleviating the diseases such as abscess of throat, flu, activating blood circulation and reducing swelling, asthma, diarrhoea.
Detailed description of the invention
Embodiment 1
Elaeagnus conferta fruits can, comprises elaeagnus conferta fruits 220 parts, trehalose 22 parts, 110 parts, water and catsup 60 parts, with citric acid adjust pH to 4.
Embodiment 2:
Elaeagnus conferta fruits can, comprises elaeagnus conferta fruits 240 parts, trehalose 24 parts, 120 parts, water and catsup 70 parts, with tartaric acid adjust pH to 3.8.
Embodiment 3:
Elaeagnus conferta fruits can, comprises elaeagnus conferta fruits 260 parts, trehalose 26 parts, 130 parts, water and catsup 80 parts, with tartaric acid adjust pH to 3.6.
Embodiment 4:
Elaeagnus conferta fruits can, comprises elaeagnus conferta fruits 280 parts, trehalose 28 parts, 140 parts, water and catsup 90 parts, with tartaric acid adjust pH to 3.4.
Embodiment 5:
Elaeagnus conferta fruits can, comprises elaeagnus conferta fruits 300 parts, trehalose 30 parts, 150 parts, water and catsup 100 parts, with tartaric acid adjust pH to 3.2.
Embodiment 6:
Prepare a kind of method of elaeagnus conferta fruits can, comprise and select materials, clean, find time, join syrup, tinning, sealing and sterilisation step: (1) selects materials: choose fresh elaeagnus conferta fruits of uniform size, and single weight is 5 ~ 15g;
(2) process: after clean water, remove fruit stone, then scald 15s with boiling water, be cooled to 26 DEG C;
(3) join soup: containing trehalose 27 parts and catsup 73 parts in the soup of every 100 parts, and adjust pH to be 3.6 with citric acid;
(4) tinning: the soup mixing tinning that the elaeagnus conferta fruits 240 parts of weight portions after step (2) being processed are joined with step (3);
(5) seal: seal with vial vacuum sealer, can opening vacuum is 0. 02 ~ 0.05MPa;
(6) sterilization: adopt rolling sterilization, sterilization water temperature is 98 ~ 100 DEG C, and sterilizing time is 25 minutes, is then cooled to room temperature.
Embodiment 7:
Prepare a kind of method of elaeagnus conferta fruits can, comprise and select materials, clean, find time, join syrup, tinning, sealing and sterilisation step:
(1) select materials: choose fresh elaeagnus conferta fruits of uniform size, single weight is 10 ~ 15g;
(2) process: after clean water, remove fruit stone, then scald 12s with boiling water, be cooled to 28 DEG C;
(3) join soup: containing trehalose 22 parts and catsup 78 parts in the soup of every 150 parts, and adjust pH to be 3.7 with citric acid;
(4) tinning: the soup mixing tinning that the elaeagnus conferta fruits 275 parts of weight portions after step (2) being processed are joined with step (3);
(5) seal: seal with vial vacuum sealer, can opening vacuum is 0. 02 ~ 0.05MPa;
(6) sterilization: adopt rolling sterilization, sterilization water temperature is 98-100 DEG C, and sterilizing time is 25 minutes, is then cooled to room temperature.
Embodiment 8
Elaeagnus conferta fruits can of the present invention is evaluated according to embodiment 1-5, choose the 100 people can obtained to embodiment 1-5 and carry out edible investigation, and its nutritive validity and taste are evaluated by difference, general, better, best four grades, use one respectively ● it is poor to represent; Represent general with ★ ★; Represent better with ★ ★ ★; Represent best with ★ ★ ★ ★.
According to above-mentioned investigation result, taster's positive rating 89%, positive rating 93.8% after abscess of throat, cold patients's positive rating 97%, asthma, diarrhea patient are edible, after patient is edible, illness is alleviated to some extent.So elaeagnus conferta fruits can of the present invention has certain dietary function, can be played completely nutritious, multiple tastes, the feature of long-time storage.
Claims (4)
1. an elaeagnus conferta fruits can, is characterized in that: the raw material comprising following parts by weight: elaeagnus conferta fruits 200 ~ 300 parts, trehalose 20 ~ 30 parts, 100 ~ 150 parts, water and catsup 50 ~ 100 parts.
2. according to a kind of elaeagnus conferta fruits can described in claim 1, it is characterized in that, comprise the raw material of following parts by weight: elaeagnus conferta fruits 300 parts, trehalose 25 parts, 100 parts, water and catsup 75 parts.
3., according to the preparation method of a kind of elaeagnus conferta fruits can described in claim 1, comprise and select materials, process, join syrup, tinning, sealing and sterilisation step, it is characterized in that:
(1) select materials: choose fresh elaeagnus conferta fruits of uniform size;
(2) process: after clean water, remove fruit stone, then scald 10s ~ 20s with boiling water, be cooled to room temperature;
(3) syrup is joined: in syrup, each constituent content is, by weight: 100 ~ 150 parts, water, catsup 50 ~ 100 parts and trehalose 20 ~ 30 parts are 3 ~ 4 by regulating acid agent adjust ph;
(4) tinning: the syrup mixing tinning that elaeagnus conferta fruits 200 ~ 300 parts of weight portions after step (2) being processed are joined with step (3);
(5) seal: seal with vial vacuum sealer, can opening vacuum is 0. 02 ~ 0.05MPa;
(6) sterilization: adopt rolling sterilization, sterilization water temperature is 98-100 DEG C, and sterilizing time is 25 minutes, is then cooled to room temperature.
4. elaeagnus conferta fruits can according to claim 3, is characterized in that: described regulating acid agent comprises one or more in citric acid, tartaric acid, malic acid and lactic acid.
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| CN201310715256.6A CN103704320B (en) | 2013-12-23 | 2013-12-23 | Elaeagnus conferta roxb can and preparation method thereof |
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| CN201310715256.6A CN103704320B (en) | 2013-12-23 | 2013-12-23 | Elaeagnus conferta roxb can and preparation method thereof |
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| CN103704320A CN103704320A (en) | 2014-04-09 |
| CN103704320B true CN103704320B (en) | 2015-06-24 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106070541B (en) * | 2016-06-17 | 2019-03-22 | 果爷（上海）农业科技股份有限公司 | The preparation method of non-pigment preservative free tinned fruit |
| CN108991434A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of chocolate flavoured olive can |
| CN109259212A (en) * | 2018-09-21 | 2019-01-25 | 泉州黄章智能科技有限公司 | A kind of goat milk milk technology of canned |
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| CN1919056A (en) * | 2006-09-26 | 2007-02-28 | 北京理工亘元医药技术开发中心有限公司 | Processing and use of foodstuff or health food comprising elaeagnus conferta fruits |
| CN101548751A (en) * | 2009-02-20 | 2009-10-07 | 刘新才 | Low-sugar canned cherry and preparation method thereof |
| CN102187983A (en) * | 2010-12-01 | 2011-09-21 | 李良 | Formula and preparation method of canned fruit and vegetable with function of reducing blood pressure |
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2013
- 2013-12-23 CN CN201310715256.6A patent/CN103704320B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919056A (en) * | 2006-09-26 | 2007-02-28 | 北京理工亘元医药技术开发中心有限公司 | Processing and use of foodstuff or health food comprising elaeagnus conferta fruits |
| CN101548751A (en) * | 2009-02-20 | 2009-10-07 | 刘新才 | Low-sugar canned cherry and preparation method thereof |
| CN102187983A (en) * | 2010-12-01 | 2011-09-21 | 李良 | Formula and preparation method of canned fruit and vegetable with function of reducing blood pressure |
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| Title |
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| 树中珍品-羊奶果;刘育梅 等;《厦门科技》;20030120;第60页右栏第3-7行 * |
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| 海藻糖对荔枝罐头非酶褐变特性的影响;陈云辉 等;《食品与机械》;20110131;第27卷(第1期);第15-18页 * |
| 海藻糖的研究与应用;肖丽蓉 等;《中国蚕业》;20090831(第3期);第8-11页 * |
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