CN103766685A - Production method for preparing whole red raspberry jam by adopting refrigeration technology - Google Patents
Production method for preparing whole red raspberry jam by adopting refrigeration technology Download PDFInfo
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- CN103766685A CN103766685A CN201410003794.7A CN201410003794A CN103766685A CN 103766685 A CN103766685 A CN 103766685A CN 201410003794 A CN201410003794 A CN 201410003794A CN 103766685 A CN103766685 A CN 103766685A
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- raspberry
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000005057 refrigeration Methods 0.000 title claims abstract description 10
- 244000235659 Rubus idaeus Species 0.000 title abstract description 46
- 235000015810 grayleaf red raspberry Nutrition 0.000 title abstract description 13
- 238000005516 engineering process Methods 0.000 title abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 52
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 46
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 45
- 235000021028 berry Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 238000005868 electrolysis reaction Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 2
- 238000001514 detection method Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims 13
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 235000021433 fructose syrup Nutrition 0.000 abstract 1
- 239000011521 glass Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 241000775789 Acacia acuminata Species 0.000 description 2
- 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 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
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
Abstract
The invention relates to a production method for preparing whole red raspberry jam by adopting a refrigeration technology. According to the technical scheme, the production method comprises the following steps: taking frozen red raspberries as raw materials, performing bacteria reducing treatment by electrolyzing vapor (for 3-5 seconds), manually putting the treated red raspberries into a 220g glass bottle (with 5-7 layers each with 100-120 red raspberries), filling medium-temperature juice according to the ratio of honey to white granulated sugar to high fructose syrup to red raspberry puree to water being (2-3) to (30-40) to (8-10) to (20-30) to (40-50), capping, sealing, sterilizing, and cooling to prepare the whole red raspberry jam. According to the production method, the advantages of a fruit and vegetable quick-freeze technology are fully utilized, whole red raspberry flesh is kept in the production process of the red raspberry jam, the juice is independently concentrated, namely the quality of the whole red raspberry jam is improved, the whole red raspberry flesh is guaranteed, and the mouth feel and the flavor are relatively good.
Description
Technical field
The present invention relates to Food Engineering Development field, relate in particular to a kind of production method that adopts technique of refrigeration to prepare the whole fruit jam of raspberry.
Background technology
Raspberry (
rubus idaeus L.) be rose family rubus, bush fruit, is commonly called as " raspberry ", " pallet ", " Malin ", " plum " etc.Raspberry branch is upright, and leaf green, blade back canescence, have spinule; Flower both sexes, petal white or pink, each 5 pieces of petal, sepal, deposit sepal place, and stamen majority is from life, and gynoecium majority on the holder of being born in projection.Fruit is aggregate fruit, when ripe, can be divided into redness, yellow, purple, black, white etc., and single fruit weight 5-10g, is up to 20g.The tender succulence of fruit of raspberry, color and luster is pleasant, and unique flavor is described as " gold berry " and " king of third generation fruit ", can eat raw, is more suitable for processing, adds man-hour because raspberry fresh fruit is difficult for storage, how freezing rear processing.
Fruit of raspberry nutritional labeling is very abundant, containing vitamin C (is 5 times of apple, 6 times of grape), protein, mineral matter element, 17 seed amino acids comprises 8 kinds of essential amino acids, and easily glucose and the fructose of absorption of human body, wherein amino acid content exceedes 1%, and common fruit is up to 0.85%.Organic acid content exceedes 2%, is mainly citric acid and malic acid, and wherein citric acid content accounts for total acid more than 90%.
In known technology, the mode that tree Berry jam is produced is raspberry fresh fruit or freezes fruit and rejects after mould decayed fruit and impurity, cleans broken, after acid adjustment, concentration allotment, under 0.06MPa-0.07 MPa, soluble solid reaches 57%-58%, filling and sealing, 92-97 ℃ of two sections of sterilization 8-9 minute.After sterilization, segmentation is cooled to 38 ℃ of left and right and can send thermostatic chamber insulation, is finished product through being up to the standards.The raspberry jam that this known technology is produced is to make after adopting raspberry fresh fruit or freezing fruit fragmentation, and the jam of gained does not have pasty state, there is no raspberry pulp shape.
In addition, disclose less in the Patent Application Publication aspect raspberry or jam producing process, for example: the production method of number of patent application 201210473611.9 raspberry jam powder is white granulated sugar 40%-50%, glucose sugar 30%-40%, tree Berry powder 10%-20%, xanthans 1.6%-2.0%, konjac glucomannan 0.6%-0.8%, citric acid 1.2%-1.8%, natrium citricum 0.6%-1.0%, tree Berry essence 0.5%-0.7%, Monascus color 0.08%-0.1%, make through batching, microwave disinfection.
Number of patent application 200710158691.8 Limpid red raspberry type fruit juice, fruit vinegar beverage, related to a kind of fruit drink and proportioning thereof and be: in limpid raspberry fruit juice, realize pol: 10 ° of BX; Acidity (in malic acid) 0.6mg/100ml; In limpid type red raspberry fruit vinegar beverage, realize pol: 10 ° of BX; Acidity (with Acetometer) 0.8 mg/100ml.
Summary of the invention
In order to address the above problem, the invention provides a kind of production method that adopts technique of refrigeration to prepare the whole fruit jam of raspberry.
Goal of the invention of the present invention realizes by following technical measures: raw material raspberry is frozen fruit, electrolysis of water steam bacteria reducing processing (3-5s), manually be placed in interior (every layer 100-120 of 220g vial, 5-7 layer), filling middle lukewarm water juice (honey: white granulated sugar: HFCS: tree Berry slurry: water=: 2-3:30-40:8-10:20-30:40-50), spiral cover, sealing, sterilization, the cooling whole fruit jam of raspberry of making.
After-35 ℃ of quick-frozens of above-mentioned raw material employing, at again-18 ℃, the raspberry of storage is frozen fruit.
Above-mentioned manually put raspberry and freeze fruit and require tree Berry in good order, arrange compact.
In above-mentioned filling middle lukewarm water juice, honey, white granulated sugar, HFCS, tree Berry slurry, water mix heating-up temperature and reach 50-60 ℃ in digester, and concentration is 40%-50%.
The present invention compared with prior art, take full advantage of the advantage of fruits and vegetables Technique of Speed Freezing, make to have kept in the whole fruit jam of raspberry production process the whole fruit fruit of raspberry grain, and the concentrated of soup juice is the process of independent concentration, improved the quality of the whole fruit jam of raspberry, guaranteed again the whole fruit fruit of raspberry grain, taste flavor is better.
embodiment
Below in conjunction with embodiment, the present invention is further described.
Raw material raspberry is frozen fruit, electrolysis of water steam bacteria reducing processing (3-5s), manually be placed in interior (every layer 100-120 of 220g vial, 5-7 layer), filling middle lukewarm water juice (honey: white granulated sugar: HFCS: tree Berry slurry: water=: 2-3:30-40:8-10:20-30:40-50), spiral cover, sealing, sterilization, the cooling whole fruit jam of raspberry of making.
Concrete manufacturing process is as follows:
Select after-35 ℃ of quick-frozens the raspberry of storage at again-18 ℃ to freeze fruit for raw material;
Bacteria reducing processing: the steam treatment raspberry of being vaporized by brine electrolysis is frozen fruit 3-5s;
Bottling: manually raspberry is frozen to fruit pendulum in 220g vial, put 109,6 layers, require in good orderly, arrange compact;
Vacuum allotment: vacuum is risen to 0.05-0.08Mpa, by honey: white granulated sugar: HFCS: tree Berry slurry: water=: 2-3:30-40:8-10:20-30:40-50 suction supplementary material, stirring fully, temperature reaches 50-60 ℃, and concentration is 40%-50%;
Filling: to adjust in the soup juice of concentration temperature and be filled to and put raspberry and freeze in fruit vial;
Sealing: make to seal rear safety value >-1.5cm, the value of tightening <+1.6cm, in production, detection per hour is once;
Sterilization: Key Limit Value: one section >=92 ℃ of sterilization water temperatures; Two sections >=95 ℃.Frequency conversion value (sterilizing time) 250g 52Hz(8 minute); 400g 47Hz(9 minute 30 seconds);
Operation limit: one section >=93 ℃ of sterilization water temperatures; Two sections >=96 ℃.Frequency conversion value (sterilizing time) 250g 50Hz(8 divides 15 seconds); 400g 45Hz(9 divides 45 seconds);
Cooling: to control cooling central temperature≤40 ℃;
Coding: coding content is clear, correct, complete;
Packing: check, dry up moisture, vanning;
Finished product warehouse-in: clear by batch mark after packaging products in boxes, piling.Warehouse-in insulation 10 days, after passed examination, can dispatch from the factory.
The present invention compared with prior art, take full advantage of the advantage of fruits and vegetables Technique of Speed Freezing, make to have kept in the whole fruit jam of raspberry production process the whole fruit fruit of raspberry grain, and the concentrated of soup juice is the process of independent concentration, improved the quality of the whole fruit jam of raspberry, guaranteed again the whole fruit fruit of raspberry grain, taste flavor is better.
Claims (5)
1. a production method that adopts technique of refrigeration to prepare the whole fruit jam of raspberry, it is characterized in that raw material raspberry freeze fruit, electrolysis of water steam bacteria reducing processing (3-5s), manually be placed in (every layer 100-120,5-7 layer) in 220g vial, filling middle lukewarm water juice (honey: white granulated sugar: HFCS: tree Berry slurry: water=: 2-3:30-40:8-10:20-30:40-50), spiral cover, sealing, sterilization, the cooling whole fruit jam of raspberry of making.
2. a kind of production method that adopts technique of refrigeration to prepare the whole fruit jam of raspberry as claimed in claim 1, is characterized in that, after-35 ℃ of quick-frozens of raw material employing, at again-18 ℃, the raspberry of storage is frozen fruit.
3. a kind of production method that adopts technique of refrigeration to prepare the whole fruit jam of raspberry as claimed in claim 1, is characterized in that, manually puts raspberry and freezes fruit and require tree Berry in good order, arranges compact.
4. a kind of production method that adopts technique of refrigeration to prepare the whole fruit jam of raspberry as claimed in claim 1, it is characterized in that, in filling middle lukewarm water juice, honey, white granulated sugar, HFCS, tree Berry slurry, water mix heating-up temperature and reach 50-60 ℃ in digester, and concentration is 40%-50%.
5. a kind of production method that adopts technique of refrigeration to prepare the whole fruit jam of raspberry as claimed in claim 1, is characterized in that, selects after-35 ℃ of quick-frozens the raspberry of storage at again-18 ℃ to freeze fruit for raw material;
Bacteria reducing processing: the steam treatment raspberry of being vaporized by brine electrolysis is frozen fruit 3-5s;
Bottling: manually raspberry is frozen to fruit pendulum in 220g vial, put 109,6 layers, require in good orderly, arrange compact;
Vacuum allotment: vacuum is risen to 0.05-0.08Mpa, by honey: white granulated sugar: HFCS: tree Berry slurry: water=: 2-3:30-40:8-10:20-30:40-50 suction supplementary material, stirring fully, temperature reaches 50-60 ℃, and concentration is 40%-50%;
Filling: to adjust in the soup juice of concentration temperature and be filled to and put raspberry and freeze in fruit vial;
Sealing: make to seal rear safety value >-1.5cm, the value of tightening <+1.6cm, in production, detection per hour is once;
Sterilization: Key Limit Value: one section >=92 ℃ of sterilization water temperatures; Two sections >=95 ℃;
Frequency conversion value (sterilizing time) 250g 52Hz(8 minute); 400g 47Hz(9 minute 30 seconds);
Operation limit: one section >=93 ℃ of sterilization water temperatures; Two sections >=96 ℃;
Frequency conversion value (sterilizing time) 250g 50Hz(8 divides 15 seconds); 400g 45Hz(9 divides 45 seconds);
Cooling: to control cooling central temperature≤40 ℃;
Coding: coding content is clear, correct, complete;
Packing: check, dry up moisture, vanning;
Finished product warehouse-in: clear by batch mark after packaging products in boxes, piling;
Warehouse-in insulation 10 days, after passed examination, can dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410003794.7A CN103766685A (en) | 2014-01-06 | 2014-01-06 | Production method for preparing whole red raspberry jam by adopting refrigeration technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410003794.7A CN103766685A (en) | 2014-01-06 | 2014-01-06 | Production method for preparing whole red raspberry jam by adopting refrigeration technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766685A true CN103766685A (en) | 2014-05-07 |
Family
ID=50559815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410003794.7A Pending CN103766685A (en) | 2014-01-06 | 2014-01-06 | Production method for preparing whole red raspberry jam by adopting refrigeration technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766685A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN104366171A (en) * | 2014-11-19 | 2015-02-25 | 宜昌海通食品有限公司 | Preparation method of diced apple sauce |
| CN106360455A (en) * | 2016-08-26 | 2017-02-01 | 宜昌海通食品有限公司 | Processing technology of apple granule product, and degassing device |
| CN112514981A (en) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
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| JP2003116471A (en) * | 2001-10-11 | 2003-04-22 | Miyasaka Jozo Kk | Processed food of fruit and method of production for the same and fruit sauce |
| RU2351142C1 (en) * | 2007-08-13 | 2009-04-10 | Государственное научное учреждение Северо-Кавказский зональный научно-исследовательский институт садоводства и виноградарства Россельхозакадемии | Method for producing tinned fruits |
| CN101889602A (en) * | 2010-07-02 | 2010-11-24 | 中国农业大学 | Non-thermal processing method for soft fruit and vegetable cans |
| CN102047942A (en) * | 2010-12-03 | 2011-05-11 | 丹东美比食品有限公司 | Berry can and processing method thereof |
| CN102283339A (en) * | 2011-08-26 | 2011-12-21 | 陈其钢 | Blackcurrant whole-fruit jam |
-
2014
- 2014-01-06 CN CN201410003794.7A patent/CN103766685A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003116471A (en) * | 2001-10-11 | 2003-04-22 | Miyasaka Jozo Kk | Processed food of fruit and method of production for the same and fruit sauce |
| RU2351142C1 (en) * | 2007-08-13 | 2009-04-10 | Государственное научное учреждение Северо-Кавказский зональный научно-исследовательский институт садоводства и виноградарства Россельхозакадемии | Method for producing tinned fruits |
| CN101889602A (en) * | 2010-07-02 | 2010-11-24 | 中国农业大学 | Non-thermal processing method for soft fruit and vegetable cans |
| CN102047942A (en) * | 2010-12-03 | 2011-05-11 | 丹东美比食品有限公司 | Berry can and processing method thereof |
| CN102283339A (en) * | 2011-08-26 | 2011-12-21 | 陈其钢 | Blackcurrant whole-fruit jam |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN104366171A (en) * | 2014-11-19 | 2015-02-25 | 宜昌海通食品有限公司 | Preparation method of diced apple sauce |
| CN106360455A (en) * | 2016-08-26 | 2017-02-01 | 宜昌海通食品有限公司 | Processing technology of apple granule product, and degassing device |
| CN112514981A (en) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
| CN112514981B (en) * | 2020-11-10 | 2023-08-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
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Application publication date: 20140507 |