CN104054806A - Production process of citrus can - Google Patents
Production process of citrus can Download PDFInfo
- Publication number
- CN104054806A CN104054806A CN201410246086.6A CN201410246086A CN104054806A CN 104054806 A CN104054806 A CN 104054806A CN 201410246086 A CN201410246086 A CN 201410246086A CN 104054806 A CN104054806 A CN 104054806A
- Authority
- CN
- China
- Prior art keywords
- production technology
- sterilization
- mandarin orange
- soak
- filling liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
In order to solve the problem of VC (Vitamin V) loss in the production process of a citrus can, the invention provides a production process of the citrus can. The process comprises the following steps: A: pre-treatment: selecting high quality citruses, thoroughly cleaning, blanching to remove peels, removing collaterals and sectioning; B: acid and alkali treatment: immersing for 20-50 minutes by adopting a HCl solution with the volume fraction being 0.4% till hydrochloride turns milk white; then, rinsing with clean water, and immersing with a NaOH solution till 80% of capsule dressing falls off, wherein the capsule dressing is not dispersed, not fluffy and not rotten, and then rinsing with water again; C: canning: settling, sorting pulp which is not fluffy and not rotten, canning, filling a filling liquid, exhausting and sealing; D, sterilizing: sterilizing, cooling, skimming the can and putting into a storage. The production process provided by the invention is of parameter optimization, so that the VC loss is reduced to the maximum extent.
Description
Technical field
The invention belongs to can processing technical field, be specifically related to a kind of production technology of mandarin orange can.
Background technology
Oranges and tangerines are southern large fruit, and the at present utilization of oranges and tangerines mainly contains 3 approach: eat raw, keeping-freshness storage, processing, and oranges and tangerines processed goods mainly contains orange blossom, oranges and tangerines can, marmalade class etc.In oranges and tangerines keeping-freshness storage and process, its nutrient has loss in various degree, wherein comparatively remarkable with VC, indicative material that also therefore can be using VC as a nutrient loss.VC is also ascorbic acid, have anti-oxidant, remove free radical, improve the effects such as immunity of organisms, prevention of arterial is atherosis, anti-cancer.Oranges and tangerines are rich in VC, but its character is extremely unstable, are easy to decompose with various forms, heat, are exposed in air, alkaline solution and metal ion etc. can accelerate its oxidation.
200410018532.4, name is called the patent of invention of " citrus foods packed in carton containers and production technology thereof ", discloses a kind of citrus foods packed in carton containers and production technology thereof, and its production process is: a. selects citrus; B. clean, peeling after scalding with hot water, distinguish, removes muscle clothing; C. through acid, alkali, clear water, successively wash; D. hierarchical verification; E. pack container into; F. fill soup stock; G. fill nitrogen replace oxygen; H. sealing; I. sterilization; J. cooling rapidly; K. air-dry; L. finished product.This production technology can cause a large amount of losses of nutrient.
Summary of the invention
The present invention, in order to solve the problem of VC loss in mandarin orange can production process, provides a kind of production technology of mandarin orange can.Processing parameter optimization, has farthest reduced the loss of VC.
For achieving the above object, the present invention adopts following technical scheme:
A production technology for mandarin orange can, is characterized in that: comprise following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish.
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 20-50 min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing.
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
In described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 15-30min at the temperature of 50 ℃, VC storage rate is the highest.
The filling liquid of described C step is that mass fraction is the sucrose solution of 15-25%, and pH value is 4-5.
Described filling liquid and solid quality ratio are 45: 55.
The cooling water that is successively placed in respectively 65 ℃, 45 ℃, 35 ℃ that refers to of described D step, is cooled to 35-40 ℃.
Described sterilization refers to that the can after sealing carries out sterilization within 30-60 min, and during sterilization, the initial temperature of can is more than 35 ℃.
The sealing vacuum of described C step requires more than 0.053 MPa.
The mandarin orange can of technique gained of the present invention stores and does not find the anomalies such as swell, tank skin burn into flat cover become sour a week in 37 ℃ of insulations.It is orange-yellow or golden yellow that oranges and tangerines sheet is, and color and luster is consistent; Liquid glucose is limpid and more transparent, has a small amount of pulp chip, sour and sweet palatability, and free from extraneous odour, capsule clothing removes; Organize soft or hard appropriateness, tangerine sheet size is complete, uniformity.During can opening, sugar concentration is 15%, the requirement of the top grade product that are up to state standards.
The specific embodiment
Below in conjunction with the specific embodiment, essentiality content of the present invention is described in further detail.
Embodiment 1
A production technology for mandarin orange can, comprises following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 20min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
Embodiment 2
A production technology for mandarin orange can, comprises following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 50 min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
In described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 15min at the temperature of 50 ℃.
Embodiment 3
A production technology for mandarin orange can, comprises following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 30min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
In described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 30min at the temperature of 50 ℃.
The filling liquid of described C step is that mass fraction is 15% sucrose solution, and pH value is 5.
Embodiment 4
A production technology for mandarin orange can, comprises following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 40min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
In described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 20min at the temperature of 50 ℃.
The filling liquid of described C step is that mass fraction is 25% sucrose solution, and pH value is 4.
Described filling liquid and solid quality ratio are 45: 55.
Embodiment 5
A production technology for mandarin orange can, comprises following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 35min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
In described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 25min at the temperature of 50 ℃.
The filling liquid of described C step is that mass fraction is 20% sucrose solution, and pH value is 4.5.
Described filling liquid and solid quality ratio are 45: 55.
The cooling water that is successively placed in respectively 65 ℃, 45 ℃, 35 ℃ that refers to of described D step, is cooled to 35 ℃.
Embodiment 6
A production technology for mandarin orange can, comprises following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 45min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
In described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 25min at the temperature of 50 ℃.
The filling liquid of described C step is that mass fraction is 22% sucrose solution, and pH value is 4.6.
Described filling liquid and solid quality ratio are 45: 55.
The cooling water that is successively placed in respectively 65 ℃, 45 ℃, 35 ℃ that refers to of described D step, is cooled to 40 ℃.
Described sterilization refers to that the can after sealing carries out sterilization within 30min, and during sterilization, the initial temperature of can is more than 35 ℃.
Embodiment 7
A production technology for mandarin orange can, comprises following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 30min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
In described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 26min at the temperature of 50 ℃.
The filling liquid of described C step is that mass fraction is 18% sucrose solution, and pH value is 4.
Described filling liquid and solid quality ratio are 45: 55.
The cooling water that is successively placed in respectively 65 ℃, 45 ℃, 35 ℃ that refers to of described D step, is cooled to 36 ℃.
Described sterilization refers to that the can after sealing carries out sterilization within 60min, and during sterilization, the initial temperature of can is more than 35 ℃.
The sealing vacuum of described C step requires more than 0.053 MPa.
Embodiment 8
A production technology for mandarin orange can, comprises following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 35min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrange, sorting is phozy, not soft rotten pulp, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
In described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 26min at the temperature of 50 ℃.
The filling liquid of described C step is that mass fraction is 23% sucrose solution, and pH value is 5.
Described filling liquid and solid quality ratio are 45: 55.
The cooling water that is successively placed in respectively 65 ℃, 45 ℃, 35 ℃ that refers to of described D step, is cooled to 36 ℃.
Described sterilization refers to that the can after sealing carries out sterilization within 40min, and during sterilization, the initial temperature of can is more than 35 ℃.
The sealing vacuum of described C step requires more than 0.053 MPa.
Claims (7)
1. a production technology for mandarin orange can, is characterized in that: comprise following processing step:
A pre-treatment
Select high-quality citrus, clean up, blanching peeling, removes network, distinguish;
B soda acid is processed
Adopt the HCl solution of volume fraction 0.4% to soak 20-50 min, until hydrochloric acid water becomes milky; Again after clear water rinsing, with NaOH solution, soak, until 80% capsule clothing comes off, gizzard do not disperse, phozy, not soft rotten, clear water rinsing again;
C tinning
Arrangement, phozy, the not soft rotten pulp of sorting, tinning, is filled with filling liquid, exhaust sealing;
D sterilization
Sterilization, cooling, wiping tank warehouse-in.
2. the production technology of a kind of mandarin orange can according to claim 1, is characterized in that: in described B step, adopt the NaOH solution that mass fraction is 0.5% to soak 15-30min at the temperature of 50 ℃.
3. the production technology of a kind of mandarin orange can according to claim 1, is characterized in that: the filling liquid of described C step is that mass fraction is the sucrose solution of 15-25%, and pH value is 4-5.
4. the production technology of a kind of mandarin orange can according to claim 1, is characterized in that: described filling liquid and solid quality ratio are 45: 55.
5. the production technology of a kind of mandarin orange can according to claim 1, is characterized in that: the cooling water that is successively placed in respectively 65 ℃, 45 ℃, 35 ℃ that refers to of described D step, is cooled to 35-40 ℃.
6. the production technology of a kind of mandarin orange can according to claim 1, is characterized in that: described sterilization refers to that the can after sealing carries out sterilization within 30-60 min, and during sterilization, the initial temperature of can is more than 35 ℃.
7. the production technology of a kind of mandarin orange can according to claim 1, is characterized in that: the sealing vacuum of described C step requires more than 0.053 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410246086.6A CN104054806A (en) | 2014-06-05 | 2014-06-05 | Production process of citrus can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410246086.6A CN104054806A (en) | 2014-06-05 | 2014-06-05 | Production process of citrus can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104054806A true CN104054806A (en) | 2014-09-24 |
Family
ID=51542965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410246086.6A Pending CN104054806A (en) | 2014-06-05 | 2014-06-05 | Production process of citrus can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104054806A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029270A (en) * | 2015-07-27 | 2015-11-11 | 泸溪县红山椪柑有限责任公司 | Ponkan sand bag extracting and manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1036499A (en) * | 1989-01-31 | 1989-10-25 | 西南农业大学 | Deep processing method of sweet orange and products thereof is used |
| CN102475113A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Orange soft can |
| CN102578218A (en) * | 2012-03-23 | 2012-07-18 | 西南大学柑桔研究所 | Production technology of tight-skin mandarin all-fruit can |
-
2014
- 2014-06-05 CN CN201410246086.6A patent/CN104054806A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1036499A (en) * | 1989-01-31 | 1989-10-25 | 西南农业大学 | Deep processing method of sweet orange and products thereof is used |
| CN102475113A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Orange soft can |
| CN102578218A (en) * | 2012-03-23 | 2012-07-18 | 西南大学柑桔研究所 | Production technology of tight-skin mandarin all-fruit can |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029270A (en) * | 2015-07-27 | 2015-11-11 | 泸溪县红山椪柑有限责任公司 | Ponkan sand bag extracting and manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101461477B (en) | Method for producing fresh fruit pure jelly | |
| CN103892225B (en) | Local flavor pickled vegetable fast method for preparing | |
| CN101589828B (en) | Method for manufacturing low bitter hu pomelo honey tea beverage | |
| CN103859510B (en) | lemon juice beverage and preparation method thereof | |
| CN107495209A (en) | A kind of preparation method of new canned yellow peach in syrup | |
| CN103610173B (en) | Roselle beverage and preparation method thereof | |
| CN104397804B (en) | Fruit and vegetable juice and non-thermal preparation method thereof | |
| CN103932336B (en) | A kind of pomegranate clear juice beverage and production method thereof | |
| CN113632895A (en) | Fresh pomegranate juice and preparation method thereof | |
| CN103564038A (en) | Processing method of canned cherries in syrup | |
| CN104336165A (en) | Canned litchi in syrup, and its making method | |
| CN103652687A (en) | European pear can processing technology capable of preventing nutrient loss | |
| CN104054806A (en) | Production process of citrus can | |
| CN103651758A (en) | Canned water chestnut processing method | |
| CN106035615A (en) | Manufacturing method of canned honey preserved fructus aristolochiae | |
| CN103230055A (en) | Preparation method of Wudalianchi mineral spring celery juice | |
| CN106497743A (en) | A kind of Fructus Rosae Normalis are steep in wine and preparation method | |
| CN106360464A (en) | Preparation method of canned cherry tomatoes | |
| CN101912024A (en) | Processing method of sulfur-free preserved apricots and apricot juice | |
| CN104997084A (en) | Making method of composite cumquat and Chinese flowering quince fruit juice | |
| CN103815492A (en) | Processing method of high-vitamin C fresh jujube juice | |
| CN103040055A (en) | Method for preparing green jujube beverage | |
| CN113632904A (en) | Pomegranate concentrated juice and preparation method thereof | |
| CN105029574A (en) | Non-hot processed juice beverage and processing method thereof | |
| CN102488068A (en) | Method for processing Chinese chestnut |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140924 |