CN103844216A

CN103844216A - Rhizoma dioscoreae-yellow peach can processing technology

Info

Publication number: CN103844216A
Application number: CN201210522695.0A
Authority: CN
Inventors: 田敬华; 其他发明人请求不公开姓名
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-12-08
Filing date: 2012-12-08
Publication date: 2014-06-11

Abstract

The invention provides a rhizoma dioscoreae-yellow peach can processing technology which is characterized by comprising the following steps: cleaning rhizoma dioscoreae with the transverse diameter of 2-2.5cm successfully developed by a designer, peeling and boiling in boiling water containing 0.2% citric acid for 10 minutes; cooling and adding 30% sugar liquid; removing the core of yellow peach and dicing, soaking in 1.5% salt water for color-protection cleaning, and pouring 25% hot sugar liquid at 85 DEG C; mixingthe rhizoma dioscoreae with the sugar liquid and the yellow peach with the sugar liquid, stirring and putting into a container; and exhausting, sealing with a cover. and sterilizing, wherein the rhizoma dioscoreae accounts for 67%, and the yellow peach accounts for 33%. The technology is applied to the production process of the rhizoma dioscoreae-yellow peach can processing technology; the technology provided by the invention certainly brings great economic and social benefits after the wide application.

Description

Chinese yam Yellow-peach can process technology

Technical field:

The present invention is the production technology of a kind of Chinese yam and the yellow peach processed can of fruit.

Background technology:

Chinese yam as grain and traditional Chinese medicine in China processing and eating for many years, China's production now and edible Chinese yam processed food are all taking Chinese yam as whole raw materials, cause Chinese yam converted products palatability very poor not by consumers in general are accepted, it can be the generally accepted Chinese yam product of consumers in general and production technology appearance thereof that people expect to have a novel good palatability always, this is for a long time always without the problem solving, Chinese yam Yellow-peach can provided by the invention and process technology have overcome traditional for many years Chinese yam processing in can kind and have met the deficiency of the aspects such as people's mouthfeel, for people provide a kind of novel Chinese yam Yellow-peach can process technology of science, thereby change the yam food single backward situation that processes raw material, for people provide a whole set of Chinese yam Yellow-peach can process technology and product.

Summary of the invention:

The present invention is that the Chinese yam of 2-2.5 centimetre of designer's selection transverse diameter that oneself is succeeded in developing is cleaned peeling and puts into containing 0.2% citric acid boiling water and boil 10 minutes, after cooling, add concentration and be 30% liquid glucose 1, it is that 25% temperature is the hot liquid glucose 2 of 85 DEG C that yellow peach stoning stripping and slicing is protected to the rear implantation concentration of look cleaning with 1.5% saline solution immersion, after Chinese yam with liquid glucose and the yellow peach mix and blend with liquid glucose, pack the sterilization of container vented closure into, Chinese yam accounts for 67% yellow peach and accounts for 33%.The technology such as 3 are applied among the production technology of Chinese yam Yellow-peach can process technology, and the present invention will produce very large economic benefit and social benefit as being used widely.

Brief description of the drawings:

Accompanying drawing is Chinese yam Yellow-peach can process technology production operation schematic flow sheet.In figure, 1 cleans peeling for the Chinese yam of transverse diameter 2-2.5 centimetre and puts into containing 0.2% citric acid boiling water and boil 10 minutes, adds concentration after cooling and be 30% liquid glucose.2 is that 25% temperature is the hot liquid glucose of 85 DEG C for yellow peach stoning stripping and slicing is protected to the rear implantation concentration of look cleaning with 1.5% saline solution immersion.3 for packing the sterilization of container vented closure into after the Chinese yam with liquid glucose and the yellow peach mix and blend with liquid glucose, and Chinese yam accounts for 67% yellow peach and accounts for 33%.

Detailed description of the invention:

Chinese yam Yellow-peach can process technology provided by the invention is implemented as shown in drawings, the Chinese yam that selection transverse diameter is 2-2.5 centimetre is cleaned to remove the peel to put into containing 0.2% citric acid boiling water and boils 10 minutes, after cooling, add concentration and be 30% liquid glucose 1, it is that 25% temperature is the hot liquid glucose 2 of 85 DEG C that yellow peach stoning stripping and slicing is protected to the rear implantation concentration of look cleaning with 1.5% saline solution immersion, after Chinese yam with liquid glucose and yellow peach mix and blend with liquid glucose, pack the sterilization of container vented closure into, Chinese yam accounts for 67% yellow peach and accounts for 33% 3.

Claims

1. the Chinese yam of transverse diameter 2-2.5 centimetre is cleaned peeling and puts into and boil 10 minutes containing 0.2% citric acid boiling water, adds concentration after cooling and be 30% liquid glucose.

2. yellow peach stoning stripping and slicing being protected to the rear implantation concentration of look cleaning with 1.5% saline solution immersion is that 25% temperature is the hot liquid glucose of 85 DEG C.

3. after the Chinese yam with liquid glucose and the yellow peach mix and blend with liquid glucose, pack the sterilization of container vented closure into, Chinese yam accounts for 67% yellow peach and accounts for 33%.