CN104207043A - Multi-flavor fruit tin - Google Patents
Multi-flavor fruit tin Download PDFInfo
- Publication number
- CN104207043A CN104207043A CN201410319683.7A CN201410319683A CN104207043A CN 104207043 A CN104207043 A CN 104207043A CN 201410319683 A CN201410319683 A CN 201410319683A CN 104207043 A CN104207043 A CN 104207043A
- Authority
- CN
- China
- Prior art keywords
- parts
- pears
- citric acid
- sodium isoascorbate
- banana
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 18
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 18
- 241000220324 Pyrus Species 0.000 claims abstract description 18
- 235000021017 pears Nutrition 0.000 claims abstract description 18
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 18
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 241000234295 Musa Species 0.000 claims abstract 6
- 244000298715 Actinidia chinensis Species 0.000 claims description 16
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 16
- 235000021028 berry Nutrition 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000012467 final product Substances 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000271567 Struthioniformes Species 0.000 abstract 2
- 235000021015 bananas Nutrition 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 19
- 240000008790 Musa x paradisiaca Species 0.000 description 12
- 235000013305 food Nutrition 0.000 description 12
- 238000011161 development Methods 0.000 description 11
- 238000009835 boiling Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000001186 cumulative effect Effects 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000002245 particle Substances 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
- 230000000996 additive effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 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
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 230000007773 growth pattern Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a multi-flavor fruit tin which is composed of following raw materials, by weight: 10-20 parts of bananas, 10-20 parts of pears, 5-10 parts of kiwis, 0.02-0.05 parts of citric acid, 0.01-0.02 parts of sodium isoascorbate and 20-30 parts of water. The multi-flavor fruit tin is prepared from the bananas, the pears and the kiwis according to a special proportion, is unique in taste, is sour and sweet and delicious, is thick and mellow in fragrance, is free of sugar and preservatives, is healthy and sanitary and is often-prepared in household and travel. With addition of the citric acid and the sodium isoascorbate, the fruits are prevented from being oxidized and decolored.
Description
Technical field
The invention belongs to can processing field, be specifically related to a kind of multi-flavor tinned fruit.
Background technology
Investigation from China Food Industry Association shows, along with the raising of Living consumption, trip, tourism constantly increase, food consumption idea and mode quietly change, a lot of family attempts to free from kitchen, reduces fume pollution, alleviates housework.The feature of just convenient, healthy with it, the easy storage of tinned food, has adapted to the daily need of people, day by day welcomed by the people.In addition, China's can level of consumption is also very low, and with year consumption figure calculating per capita, the U.S. is 90 kilograms, and West Europe is 50 kilograms, and Japan is 23 kilograms, and China is only 1 kilogram.Visible, domestic market not yet really starts, and has a high potential.
The development priority of the five-year has been pointed to domestic market by the can industry of China.A responsible person of packing industry association of China, China's can industry has possessed the production capacity meeting domestic market and increase rapidly, national nearly 500 of can industry emphasis manufacturing enterprise, nearly 3,000,000 tons of yearly productive capacity, thousands of of kind; The raw material supplies such as agricultural byproducts are sufficient; Define a collection of old established firm and leading enterprise; The regional advantages on the ground such as Zhejiang, Shandong, Fujian, Shanxi are day by day obvious.
Simple substitute when tinned food is no longer food supply anxiety on taste, many enterprises make every effort to, for consumer provides " taste that family can not do ", make tinned food enter three meals in a day, comprise vegetable dish, fruit, meat, condiment etc.
In kind, Chinese tradition local flavor and the local characteristic local flavor can of developing compatriots' welcome are being puted forth effort by can enterprise, as chicken curry, noisette pig's let, Tung-Po meat, pork paste with mushroom, lotus root soup etc.; Exploitation be applicable to the elderly, teenager, child jar special head food and have all kinds of cans of health care; Develop the special kinds such as full-time formula, auxotype, disaster relief class, GT grand touring and pets.
On the packaging, past whole-colored tinplate, glass jar, replace by the plastic-coated sheet material punching can of the pop can of more convenient practicality, aluminium matter two drawn cans, aluminium foil composite flexible pouch and being heated by microwave oven.
In order to improve sanitary standard, some enterprises have achieved process one continuous line and automation, introduced advanced sealing device, meat cuts mixing equipment and disinfection equipment, established modern closed low temperature workshop.Some special raw material sites, as high-quality tomato, orange, green soya bean base etc. are also cultivated.
The status of can big producing country of China strengthens day by day, presents domestic situation fond of food that is not salty of reppearing, and from the first quarter in 2013 can output area distribution, eastern region cumulative production accounts for 56.33% of national proportion, increases by 6.98% on a year-on-year basis; Middle part cumulative production accounts for 28.67%, increases by 9.57% on a year-on-year basis; West area cumulative production accounts for 11.14%, reduces 2.08% on year-on-year basis; Northeast region cumulative production accounts for 3.87%, reduces 42.85% on year-on-year basis.
China has become the world main one of can production and exported country, and industry keeps the situation increased fast.The first quarter in 2013, Fujian Province of China can output is maximum, accounts for 29.1% of national can total output share; Next is Hubei Province, Shandong Province, Hunan Province, Zhejiang Province also occupy respectively 14%, 7.78%, 7.48% and 7.19% proportion.
Tinned food is that Chinese numerous food squeezes into the international market at first, a kind of commodity that product quality is comparatively early in line with international standards.Can industry also remains development speed faster always.
2006, national can industry kept the situation increased, and the above can manufacturing enterprise of scale is accumulative realizes total industrial output value 35,527,753,000 yuan, increases 22.60% than same period last year; Add up to realize product sales revenue 33,578,917,000 yuan, increase 19.59% than same period last year; Add up to generate profit total value 1,144,170,000 yuan, increase 45.51% than same period last year.
The 1-12 month in 2007, the above can manufacturing enterprise of scale is accumulative realizes total industrial output value 46,735,576,000 yuan, increases 34.47% than same period last year; The 1-10 month in 2008, the above can manufacturing enterprise of scale is accumulative realizes total industrial output value 47,958,300,000 yuan, increases 33.09% than same period last year.
It is 5952925.26 tons that 1-12 month China can in 2008 adds up output, increases 17.44% than same period last year, and wherein the output in single month May is minimum only has 411630.97 tons, increases 2.86% over the same month last year.Maximum 496202.48 tons of the output in single month November, increases 18.12% over the same month last year.
In April, 2009, can industry maintained very fast development, completed total industrial output value 5,100,000,000 yuan, increased by 16.6% on a year-on-year basis; Can output 47.9 ten thousand tons, increases by 4.2%; Outlet delivery is worth 16.7 hundred million yuan, increases by 2.3%; Rate of production and marketing 97.9%, declines 1.4 percentage points.1-4 month can industry completes total industrial output value 177.6 hundred million yuan, increases by 15% on a year-on-year basis; Can output 173.9 ten thousand tons, increases by 7.5%; Outlet delivery is worth 56.8 hundred million yuan, increases by 2.1%; Rate of production and marketing 99.8%, increases by 1.1 percentage points.The accumulative output of 1-4 month China can industry in 2009 is 1738778.68 tons, increases 7.52%, so far than same period last year.Wherein the output in single month February is minimum only has 389420.7 tons, increases 30.69% over the same month last year.
Be not difficult to find out that Chinese can industry development is very rapidly thus.From its development trend, Chinese can industry is the export-production of Chinese tradition, is also the most important exported product of current food industry.China has become the world main one of can production and exported country.In recent years, at home and abroad the market demand pulled down, and can industry presents the situation of sustained, stable growth.
While can industry development, also there are some problems in industry.Can export-production added value is not high, and the large valency of export management dependence amount is merely low; Some enterprises arbitrarily reduce quality standard; Misuse additive; Product homogeneity situation is more serious; Cost parameter is comparatively large, and canner and slack tank price obviously go up etc., put into effect some measures comprise change growth pattern for these problem industries; Strengthen raw materials control; Adhere to brand strategy etc., achieve good effect.
Along with the development of Chinese society's economy, the raising year by year of people's life class, the tinned food of convenience, health, nutrition, safety is just more and more subject to the accreditation of consumer, and can industry has wide development space.
Global financial tsunami in 2008, also feeds through to domestic can industry.The growth of domestic can outlet in 2008 has fallen nearly 20 percentage points after rise.How can you seek iImmune in global financial crisis? country puts into effect and provides good opportunity to develop about the policy of expanding domestic demand to can industry, domestic can industry will be allowed iImmune in the financial crisis that this is global by outlet turning is domestic.
China's can industry development is rapid, becomes fresh combatants international market being rich in competitiveness gradually.But, depend on the development model of external dealer for many years unduly, make can industry progressively present heavily export trade gently domestic " lame phenomenon ".After financial crisis outburst in 2008, the drawback of this development model progressively displays.Appreciation of the RMB and raw material, labour appreciate, and make the advantage of can enterprise product cheapness all gone, cause export volume to decline, capital chain is nervous, and enterprise gets into a difficult position eventually.Can returning domestic market allow " lame " can win the race financial crisis?
Involve by global financial tsunami, can export volume 277.2 ten thousand tons in 2008, falls 0.04% on a year-on-year basis.2007, national can exported 2,780,000 tons, increases by a year-on-year basis more than 20%.The growth of domestic can outlet in 2008 is compared 2007 and has been fallen nearly 20 percentage points after rise.With fall in export just contrary, can industry production total amount 5,950,000 tons in 2008, increases by 17% on a year-on-year basis, gross sales amount 58,900,000,000 RMB, increases by 31 percentage points, the 1-2 month in 2009, and can production increases by 13.8%, totally presents growing trend.Export volume declines to a great extent, production increases, sales volume increases is current domestic can Industry.
There is following problem in existing can:
1. containing anticorrisive agent.For extending storage life, tinned food will add anticorrisive agent in manufacturing process, and often edible all have infringement to liver, kidney.
2. containing additive.In order to make can more delicious, the additives such as spices, pigment, artificial flavors can be added in process, often eating harmful.
3. lose vitamin.Vitamin C nearly 10% ~ 60% is lost, Cobastab loss 20% ~ 80%, citrin loss nearly 10%, vitamin A loss 15% ~ 20% after can processing.
Existing tinned fruit is substantially all the can of single variety, if will eat several fruit, must buy separately multiple can.Also do not find now the can of various fruits compound, be therefore necessary to develop a kind of can with various fruits.
Summary of the invention
The object of the invention is to provide a kind of multi-flavor tinned fruit, solves the problem that existing tinned fruit is single.
Technical scheme of the present invention is: a kind of multi-flavor tinned fruit, and it is made up of the raw material of following weight portion, banana 10-20 part, pears 10-20 part, Kiwi berry 5-10 part, citric acid 0.02-0.05 part, sodium isoascorbate 0.01-0.02 part, water 20-30 part.
Further, it is made up of the raw material of following weight portion, banana 12-15 part, pears 12-15 part, Kiwi berry 8-9 part, citric acid 0.02-0.04 part, sodium isoascorbate 0.01-0.02 part.
Its preparation method is: banana, pears, Kiwi berry peeling stripping and slicing, drop into immediately in the water containing sodium isoascorbate, then tinning, adds citric acid, sterilization, sealed cans and get final product.
The present invention compared with prior art tool has the following advantages:
The present invention selects banana, pears and Kiwi berry to prepare tinned fruit according to special ratios, special taste, sweet and sour taste, gives off a strong fragrance, and does not add sugar and anticorrisive agent, health, is standing can of travelling at home.Add citric acid and sodium isoascorbate, the oxidized variable color of fruit can be prevented.
Detailed description of the invention
A kind of multi-flavor tinned fruit, it is made up of the raw material of following weight portion, banana 10-20 part, pears 10-20 part, Kiwi berry 5-10 part, citric acid 0.02-0.05 part, sodium isoascorbate 0.01-0.02 part, water 20-30 part.Its preparation method is: banana, pears, Kiwi berry peeling stripping and slicing, drop into immediately in the water containing sodium isoascorbate, then tinning, adds citric acid, sterilization, sealed cans and get final product.
Embodiment 1
A kind of multi-flavor tinned fruit, it is made up of the raw material of following weight portion, 10 parts, banana, pears 20 parts, Kiwi berry 5 parts, citric acid 0.05 part, sodium isoascorbate 0.01 part, 30 parts, water.Its preparation method is: banana, pears, Kiwi berry peeling stripping and slicing, and fruit block particle diameter 1-2cm, drops in the water containing sodium isoascorbate immediately, then load glass jar, add citric acid, sterilization, sterilization adopts normal pressure water dip sterilization, boiling water boiling 5 minutes, sealed cans and get final product.
Embodiment 2
A kind of multi-flavor tinned fruit, it is made up of the raw material of following weight portion, 20 parts, banana, pears 10 parts, Kiwi berry 10 parts, citric acid 0.02 part, sodium isoascorbate 0.02 part, 20 parts, water.Its preparation method is: banana, pears, Kiwi berry peeling stripping and slicing, and fruit block particle diameter 1-2cm, drops in the water containing sodium isoascorbate immediately, then load glass jar, add citric acid, sterilization, sterilization adopts normal pressure water dip sterilization, boiling water boiling 8 minutes, sealed cans and get final product.
Embodiment 3
A kind of multi-flavor tinned fruit, it is made up of the raw material of following weight portion, 15 parts, banana, pears 15 parts, Kiwi berry 8 parts, citric acid 0.03 part, sodium isoascorbate 0.02 part, 25 parts, water.Its preparation method is: banana, pears, Kiwi berry peeling stripping and slicing, and fruit block particle diameter 1-2cm, drops in the water containing sodium isoascorbate immediately, then load glass jar, add citric acid, sterilization, sterilization adopts normal pressure water dip sterilization, boiling water boiling 6 minutes, sealed cans and get final product.
The above embodiment only have expressed the detailed description of the invention of the application, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the application's protection domain.It should be pointed out that for the person of ordinary skill of the art, under the prerequisite not departing from technical scheme design, can also make some distortion and improvement, these all belong to the protection domain of the application.
Claims (3)
1. a multi-flavor tinned fruit, is characterized in that, it is made up of the raw material of following weight portion, banana 10-20 part, pears 10-20 part, Kiwi berry 5-10 part, citric acid 0.02-0.05 part, sodium isoascorbate 0.01-0.02 part, water 20-30 part; By banana, pears, Kiwi berry peeling stripping and slicing, drop into immediately in the water containing sodium isoascorbate, then tinning, adds citric acid, sterilization, sealed cans and get final product.
2. a kind of multi-flavor tinned fruit according to claim 1, it is characterized in that, it is made up of the raw material of following weight portion, banana 12-15 part, pears 12-15 part, Kiwi berry 8-9 part, citric acid 0.02-0.04 part, sodium isoascorbate 0.01-0.02 part.
3. a kind of multi-flavor tinned fruit according to claim 1, it is characterized in that, it is made up of the raw material of following weight portion, 15 parts, banana, pears 15 parts, Kiwi berry 8 parts, citric acid 0.03 part, sodium isoascorbate 0.02 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319683.7A CN104207043A (en) | 2014-07-07 | 2014-07-07 | Multi-flavor fruit tin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319683.7A CN104207043A (en) | 2014-07-07 | 2014-07-07 | Multi-flavor fruit tin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207043A true CN104207043A (en) | 2014-12-17 |
Family
ID=52089255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410319683.7A Pending CN104207043A (en) | 2014-07-07 | 2014-07-07 | Multi-flavor fruit tin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207043A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783090A (en) * | 2015-04-02 | 2015-07-22 | 广西大学 | Multi-flavor fruit can |
| CN106360462A (en) * | 2016-08-29 | 2017-02-01 | 宁波秀可食品有限公司 | Making method of canned kiwi fruits |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028019A (en) * | 2010-02-12 | 2011-04-27 | 大连韩强水产食品有限公司 | Liquid fruit can and processing technique thereof |
-
2014
- 2014-07-07 CN CN201410319683.7A patent/CN104207043A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028019A (en) * | 2010-02-12 | 2011-04-27 | 大连韩强水产食品有限公司 | Liquid fruit can and processing technique thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783090A (en) * | 2015-04-02 | 2015-07-22 | 广西大学 | Multi-flavor fruit can |
| CN106360462A (en) * | 2016-08-29 | 2017-02-01 | 宁波秀可食品有限公司 | Making method of canned kiwi fruits |
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Application publication date: 20141217 |