CN103749648A - Production method of fruit can - Google Patents
Production method of fruit can Download PDFInfo
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- CN103749648A CN103749648A CN201110393464.XA CN201110393464A CN103749648A CN 103749648 A CN103749648 A CN 103749648A CN 201110393464 A CN201110393464 A CN 201110393464A CN 103749648 A CN103749648 A CN 103749648A
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- China
- Prior art keywords
- fruit
- grams
- soup juice
- soup
- agent
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a fruit can. The fruit can comprises a can body, vegetables and soup and the vegetables and soup are put into the can body. The soup comprises a part of water, 4-5 parts of a flavoring liquid, 0.1-0.3 parts of an acid, and 0.05-0.3 parts of a complex antiseptic comprising one or more of preservatives and bacteriostatic agents. The fruit can retains the brittleness and color of raw fruits and has a good taste, suitable acidity and a quality guarantee period above two years.
Description
The present invention relates to a kind of tinned fruit product and production technology thereof.
In the winter time, and supply very inconvenient area at fruit such as outlying district, islands, tinned fruit is a kind of tinned food of good assurance fruit supply, and it can be used as instant food as the fixing of instant noodles etc., also can be edible for tourism, be widely used.The key of the production stage of tinned fruit is sterilizing.Existing tinned fruit is generally to adopt high temperature high pressure sterilizing or acidifying etc. to guarantee the long term storage of can energy.High temperature high pressure sterilizing adopts 118 ℃, 45 minutes, this sterilization intensity often makes fruit deliquescing become rotten, and acceptance reduces, and adopts acidization processing, generally with glacial acetic acid, the pH value of fruit to be adjusted to below 4.5, with 100 ℃ of boiling water sterilizations, though this method for disinfection has kept the brittleness of fruit preferably, fruit caproic acid, lose original fresh taste, acceptance is also affected.
For the deficiencies in the prior art, the object of this invention is to provide and a kind ofly can keep fruit fragility and fresh tinned fruit, meanwhile, another object of the present invention is to provide the production technology of the crisp tinned fruit of a kind of above-mentioned guarantor.
The invention provides a kind of crisp tinned fruit of protecting, it is comprised of the fruit in tank body and tank, soup juice, be specially the fruit of 240-400 weight portion and the combination of the soup juice of 110-290 weight portion, described soup juice is comprised of 100 parts of water, 4-45 part baste, the acid of 0.1-0.3 part, 0.05-0.3 part Compositional antiseptic agent.
Above-mentioned Compositional antiseptic agent is comprised of one or more anticorrisive agents and bacteriostatic agent, and described anticorrisive agent is sorbic acid, and described bacteriostatic agent is antiseptics for natural food, is specially nisin.Above-mentioned acid is citric acid, glacial acetic acid, and described baste is salt, sugar, monosodium glutamate etc.
With various fruit, as raw material, tinned fruit has kept brittleness and the color and luster of original fruit, and mouthfeel is good, and acidity is suitable, and the shelf-life can reach more than 2 years.
In the production technology of the crisp tinned fruit of above-mentioned guarantor of while, by heat sterilization, acidifying, the adjusting of all factors such as anticorrisive agent, makes tinned fruit in product brittleness, mouthfeel, the aspects such as shelf-life improve a lot than existing product.
The present invention has the following advantages:
Because of the present invention using thermal sterilization, acidifying respectively as the measure of anti-corrosive fresh-keeping, in conjunction with the use of anticorrisive agent, its moderate level is only used in every kind of anti-corrosion measure, thereby not only reached requirement for anticorrosion, but also greatly reduce thermal sterilization intensity, the color and luster and the brittleness that have kept fruit reason, quality improves greatly.
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment mono-: finished product canned apple
Formula: soup juice is comprised of 1000 grams, 40 grams of salt, 2.3 grams of citric acids, 2 grams of sorbic acids, 0.73 gram of nisin and water: 290 grams of every canned apples, 110 grams, soup juice.
Step of preparation process: first by above-mentioned formula allotment soup juice: by 290 grams of clean segments of apple, by the hydro-thermal of 100 degree, scald 1 minute afterwards, after cooling, in tank filling, 110 grams, above-mentioned soup juice is injected to tank, then vacuum seal, sterilization 20 minutes under 100 degree, obtain after cooling this routine product canned apple.
Embodiment bis-, finished product canned pear
Formula: soup juice is comprised of 1000 grams, 55 grams of salt, 13 grams of sugar, 18.5 grams of monosodium glutamates, 1 gram of citric acid, 1.56 grams of sorbic acids, 0.50 gram of nisin and water: 240 grams of every canned pears, 140 grams, soup juice.
Step of preparation process: first by above-mentioned formula allotment soup juice: 240 grams of pears are cleaned, afterwards by boiling hot 8 minutes of the hydro-thermals of 85 degree, cooling after, in tank filling, 140 grams of above-mentioned soup meters are injected to tank, then vacuum seal, sterilization 10 minutes under 105 degree, obtaining this routine product after cooling is canned pear.
Claims (2)
1. a tinned fruit, by the fruit in tank body and tank, soup juice, formed, it is characterized in that: the soup juice combination of the fruit of 400 weight portions and 110-290 weight portion, described soup juice is comprised of 100 parts of water, 4-45 part baste, the acid of 0.1-0.3 part, 0.05-0.3 part Compositional antiseptic agent.
2. tinned fruit as claimed in claim 1, is characterized in that: described Compositional antiseptic agent is comprised of one or more anticorrisive agents and bacteriostatic agent, and described anticorrisive agent is sorbic acid, and described bacteriostatic agent is antiseptics for natural food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110393464.XA CN103749648A (en) | 2011-11-23 | 2011-11-23 | Production method of fruit can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110393464.XA CN103749648A (en) | 2011-11-23 | 2011-11-23 | Production method of fruit can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103749648A true CN103749648A (en) | 2014-04-30 |
Family
ID=50517104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110393464.XA Pending CN103749648A (en) | 2011-11-23 | 2011-11-23 | Production method of fruit can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103749648A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105314135A (en) * | 2014-06-16 | 2016-02-10 | 克罗内斯股份公司 | Method and device for filling a container with a filling product |
-
2011
- 2011-11-23 CN CN201110393464.XA patent/CN103749648A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105314135A (en) * | 2014-06-16 | 2016-02-10 | 克罗内斯股份公司 | Method and device for filling a container with a filling product |
| CN105314135B (en) * | 2014-06-16 | 2019-01-11 | 克罗内斯股份公司 | With the method and apparatus of filling product filling container |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140430 |