CN104366321A - Production method of xylitol-containing yellow peach cans - Google Patents
Production method of xylitol-containing yellow peach cans Download PDFInfo
- Publication number
- CN104366321A CN104366321A CN201410576619.7A CN201410576619A CN104366321A CN 104366321 A CN104366321 A CN 104366321A CN 201410576619 A CN201410576619 A CN 201410576619A CN 104366321 A CN104366321 A CN 104366321A
- Authority
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- Prior art keywords
- yellow
- peach
- xylitol
- cans
- production method
- 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
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 59
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 38
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 38
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 38
- 229960002675 xylitol Drugs 0.000 title claims abstract description 38
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 38
- 239000000811 xylitol Substances 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 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 18
- 239000003513 alkali Substances 0.000 claims abstract description 17
- 240000005809 Prunus persica Species 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 5
- 239000003518 caustics Substances 0.000 claims description 5
- 238000005304 joining Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000005520 cutting process Methods 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 2
- 239000008213 purified water Substances 0.000 abstract 2
- 238000005507 spraying Methods 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 description 9
- 206010012601 diabetes mellitus Diseases 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
- A23B7/085—Preserving with sugars in a solution of sugar
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a production method of xylitol-containing yellow peach cans. The production method comprises the following steps: 1, selecting mature yellow peaches which are heavier than or equal to 125g, cutting the yellow peaches into two pieces by a peach cutting machine, and removing peach pits; 2, sending the yellow peaches without the peach pits into an alkali spraying machine, spraying alkali onto the yellow peaches, removing peel, cleaning, and feeding 1% citric acid to adjust the pH value to be 3.2-3.6; 3, precooking the yellow peaches for 3-5 minutes at the temperature of 50+/-10 DEG C, and cooling the yellow peaches to room temperature with cold water; 4, evenly mixing purified water with xylitol according to the standard that 0.1kg of xylitol is fed into every 99.9kg of purified water to obtain a xylitol solution for later use; 5, cutting the yellow peaches processed in the step 3 into small pieces needed by the technology, respectively putting the small yellow peach pieces into cans, pouring the xylitol solution for later use obtained in the step 4 into the yellow peach cans, and sealing the cans; and 6, putting the cans into hot water with the temperature of 92 DEG C for sterilization, and rapidly cooling to room temperature to obtain the finished cans. The yellow peach cans prepared by the invention are very suitable for diabetics, and better market development of the cans can be promoted.
Description
Technical field
The present invention relates to a kind of production method of yellow peach tinned fruit, specifically a kind of production method of xylitol Yellow-peach can.
Background technology
Huang Tao is the fruit that a kind of nutritious and mouthfeel is fabulous, but contains sugared part due to Huang Taozhong, and diabetic cannot eat.A lot of manufacturer was in order to become long-term market product by seasonal fruit in recent years, the mode being processed as tinned fruit is generally adopted to produce, but these tinned fruit food are the sweet can being added with sugar, diabetic cannot be met at all and buy edible requirement.
Summary of the invention
The object of the invention is to the needs solving current patients with diabetes mellitus tinned fruit, a kind of production method of xylitol Yellow-peach can be provided, produce sugar-free fruit can be very applicable to patients with diabetes mellitus.
By as follows for the production method that yellow peach is processed as xylitol can:
Step 1, selecting >=125 grams of ripe yellow peaches, with cuing open peach machine, yellow peach being cutd open as two halves stoning;
Step 2, the yellow peach after above-mentioned stoning sent into and drenches after alkali machine drenches caustic peeling cleaning, add 1% citric acid and regulate acidity-basicity ph value 3.2 ~ 3.6;
Step 3, precook 3-5 minute at the temperature of 50 DEG C ± 10 DEG C, is then down to normal temperature with cold water stand-by;
Both mixing and stirring are that xylitol liquid is stand-by by step 4, the standard of joining 0.1Kg xylitol by every 99.9Kg pure water;
Step 5, by step 3 process the Huang Taofen little block be cut to needed for technique and be distributed into tank body, more stand-by for step 4 xylitol liquid is injected yellow peach tank body closed container mouth;
Step 6, the Yellow-peach can of above-mentioned sealing is put into 92 DEG C of hot water sterilizations, be cooled to rapidly normal temperature and be finished product can.
In technique scheme: drenching the alkali machine pouring alkali food-grade naoh concentration cleaned in its water liquid in step 2 is 9 ~ 12BE, and water is common clear water.
The charge weight that in step 5, xylitol liquid injects yellow peach tank body is as the criterion to be flooded by in-built yellow peach.
92 DEG C of hot-water sterilization functions in step 6, the time is 19 minutes.
Advantageous effect of the present invention is as follows: by above-mentioned technical method, produce nutrition and the mouthfeel that yellow peach tinned fruit had both remained Huang Tao, remove sugar again, very be applicable to patients with diabetes mellitus, solving current diabetic thus cannot the problem of edible fruits can, have processing method simple, the feature such as better to be developed in favourable market.
Detailed description of the invention
Embodiment 1:
By as follows for the production method that yellow peach is processed as xylitol can:
Step 1, selecting >=125 grams of ripe yellow peaches, with cuing open peach machine, yellow peach being cutd open as two halves stoning;
Step 2, the yellow peach after above-mentioned stoning sent into and drenches after alkali machine drenches caustic peeling cleaning, add 1% citric acid and regulate acidity-basicity ph value 3.2;
Step 3, to precook at the temperature of 40 DEG C 3 minutes, be then down to normal temperature with cold water stand-by;
Both mixing and stirring are that xylitol liquid is stand-by by step 4, the standard of joining 0.1Kg xylitol by every 99.9Kg pure water;
Step 5, by step 3 process the Huang Taofen little block be cut to needed for technique and be distributed into tank body, more stand-by for step 4 xylitol liquid is injected yellow peach tank body closed container mouth;
Step 6, the Yellow-peach can of above-mentioned sealing is put into 92 DEG C of hot water sterilizations 19 minutes, be cooled to rapidly normal temperature and be finished product can.
Drenching the alkali machine pouring alkali food-grade naoh concentration cleaned in its water liquid in step 2 is 9BE, and water is common clear water.
The charge weight that in step 5, xylitol liquid injects yellow peach tank body is as the criterion to be flooded by in-built yellow peach.
92 DEG C of hot-water sterilization functions in step 6, the time is 19 minutes.
Embodiment 2
By as follows for the production method that yellow peach is processed as xylitol can:
Step 1, selecting >=125 grams of ripe yellow peaches, with cuing open peach machine, yellow peach being cutd open as two halves stoning;
Step 2, the yellow peach after above-mentioned stoning sent into and drenches after alkali machine drenches caustic peeling cleaning, add 1% citric acid and regulate acidity-basicity ph value 3.5;
Step 3, to precook at the temperature of 50 DEG C 4 minutes, be then down to normal temperature with cold water stand-by;
Both mixing and stirring are that xylitol liquid is stand-by by step 4, the standard of joining 0.1Kg xylitol by every 99.9Kg pure water;
Step 5, by step 3 process the Huang Taofen little block be cut to needed for technique and be distributed into tank body, more stand-by for step 4 xylitol liquid is injected yellow peach tank body closed container mouth;
Step 6, the Yellow-peach can of above-mentioned sealing is put into 92 DEG C of hot water sterilizations 19 minutes, be cooled to rapidly normal temperature and be finished product can.
Drenching the alkali machine pouring alkali food-grade naoh concentration cleaned in its water liquid in step 2 is 11BE, and water is common clear water.
The charge weight that in step 5, xylitol liquid injects yellow peach tank body is as the criterion to be flooded by in-built yellow peach.
92 DEG C of hot-water sterilization functions in step 6, the time is 19 minutes.
Embodiment 3:
By as follows for the production method that yellow peach is processed as xylitol can:
Step 1, selecting >=125 grams of ripe yellow peaches, with cuing open peach machine, yellow peach being cutd open as two halves stoning;
Step 2, the yellow peach after above-mentioned stoning sent into and drenches after alkali machine drenches caustic peeling cleaning, add 1% citric acid and regulate acidity-basicity ph value 3.6;
Step 3, to precook at the temperature of 60 DEG C 5 minutes, be then down to normal temperature with cold water stand-by;
Both mixing and stirring are that xylitol liquid is stand-by by step 4, the standard of joining 0.1Kg xylitol by every 99.9Kg pure water;
Step 5, by step 3 process the Huang Taofen little block be cut to needed for technique and be distributed into tank body, more stand-by for step 4 xylitol liquid is injected yellow peach tank body closed container mouth;
Step 6, the Yellow-peach can of above-mentioned sealing is put into 92 DEG C of hot water sterilizations 19 minutes, be cooled to rapidly normal temperature and be finished product can.
Drenching the alkali machine pouring alkali food-grade naoh concentration cleaned in its water liquid in step 2 is 12BE, and water is common clear water.
The charge weight that in step 5, xylitol liquid injects yellow peach tank body is as the criterion to be flooded by in-built yellow peach.
92 DEG C of hot-water sterilization functions in step 6, the time is 19 minutes.
Claims (4)
1. a production method for xylitol Yellow-peach can, comprises and cuing open yellow peach into two halves stoning with cuing open peach machine, it is characterized in that: by as follows for the production method that yellow peach is processed as xylitol can:
Step 1, selecting >=125 grams of ripe yellow peaches, with cuing open peach machine, yellow peach being cutd open as two halves stoning;
Step 2, the yellow peach after above-mentioned stoning sent into and drenches after alkali machine drenches caustic peeling cleaning, add 1% citric acid and regulate acidity-basicity ph value 3.2 ~ 3.6;
Step 3, to precook at the temperature of 50 DEG C ± 10 DEG C 3 ~ 5 minutes, be then down to normal temperature with cold water stand-by;
Both mixing and stirring are that xylitol liquid is stand-by by step 4, the standard of joining 0.1Kg xylitol by every 99.9Kg pure water;
Step 5, by step 3 process the Huang Taofen little block be cut to needed for technique and be distributed into tank body, more stand-by for step 4 xylitol liquid is injected yellow peach tank body closed container mouth;
Step 6, the Yellow-peach can of above-mentioned sealing is put into 92 DEG C of hot water sterilizations, be cooled to rapidly normal temperature and be finished product can.
2. the production method of a kind of xylitol Yellow-peach can according to claim 1, is characterized in that: drenching the alkali machine pouring alkali food-grade naoh concentration cleaned in its water liquid in step 2 is 9 ~ 12BE, and water is common clear water.
3. the production method of a kind of xylitol Yellow-peach can according to claim 1, is characterized in that: the charge weight that in step 5, xylitol liquid injects yellow peach tank body is as the criterion to be flooded by in-built yellow peach.
4. the production method of a kind of xylitol Yellow-peach can according to claim 1, is characterized in that: 92 DEG C of hot-water sterilization functions in step 6, the time is 19 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410576619.7A CN104366321A (en) | 2014-10-17 | 2014-10-17 | Production method of xylitol-containing yellow peach cans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410576619.7A CN104366321A (en) | 2014-10-17 | 2014-10-17 | Production method of xylitol-containing yellow peach cans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366321A true CN104366321A (en) | 2015-02-25 |
Family
ID=52545712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410576619.7A Pending CN104366321A (en) | 2014-10-17 | 2014-10-17 | Production method of xylitol-containing yellow peach cans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366321A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035611A (en) * | 2016-06-17 | 2016-10-26 | 果爷（上海）农业科技股份有限公司 | Preparation method of low sugar health-preserving canned yellow peaches |
| CN106072118A (en) * | 2016-06-17 | 2016-11-09 | 果爷（上海）农业科技股份有限公司 | The preparation method of looks improving and the skin nourishing health care Yellow-peach can |
| CN106071663A (en) * | 2016-06-17 | 2016-11-09 | 果爷（上海）农业科技股份有限公司 | The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can |
| CN108029746A (en) * | 2017-12-13 | 2018-05-15 | 菏泽海诺知识产权服务有限公司 | A kind of preparation method of honey peach can |
| CN109362871A (en) * | 2018-09-26 | 2019-02-22 | 孔东鹏 | A kind of preparation method of Yellow-peach can |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080254196A1 (en) * | 2007-04-10 | 2008-10-16 | Del Monte Foods | Fruit product containing sugar alcohol |
| CN101999739A (en) * | 2010-11-15 | 2011-04-06 | 山东众地众想食品有限公司 | Preheating alkali spraying peeling process of canned yellow peach |
| CN102422878A (en) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | Production process of yellow peach can |
| CN102550650A (en) * | 2010-12-16 | 2012-07-11 | 大连裕曼食品有限公司 | Preparation process of fruit can |
| CN102742799A (en) * | 2012-07-16 | 2012-10-24 | 徐州华元罐头食品有限公司 | Production method of canned yellow peach |
-
2014
- 2014-10-17 CN CN201410576619.7A patent/CN104366321A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080254196A1 (en) * | 2007-04-10 | 2008-10-16 | Del Monte Foods | Fruit product containing sugar alcohol |
| CN101999739A (en) * | 2010-11-15 | 2011-04-06 | 山东众地众想食品有限公司 | Preheating alkali spraying peeling process of canned yellow peach |
| CN102550650A (en) * | 2010-12-16 | 2012-07-11 | 大连裕曼食品有限公司 | Preparation process of fruit can |
| CN102422878A (en) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | Production process of yellow peach can |
| CN102742799A (en) * | 2012-07-16 | 2012-10-24 | 徐州华元罐头食品有限公司 | Production method of canned yellow peach |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035611A (en) * | 2016-06-17 | 2016-10-26 | 果爷（上海）农业科技股份有限公司 | Preparation method of low sugar health-preserving canned yellow peaches |
| CN106072118A (en) * | 2016-06-17 | 2016-11-09 | 果爷（上海）农业科技股份有限公司 | The preparation method of looks improving and the skin nourishing health care Yellow-peach can |
| CN106071663A (en) * | 2016-06-17 | 2016-11-09 | 果爷（上海）农业科技股份有限公司 | The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can |
| CN106072118B (en) * | 2016-06-17 | 2019-03-22 | 果爷（上海）农业科技股份有限公司 | The preparation method of beautifying face and moistering lotion health care Yellow-peach can |
| CN106071663B (en) * | 2016-06-17 | 2019-03-22 | 果爷（上海）农业科技股份有限公司 | The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can |
| CN106035611B (en) * | 2016-06-17 | 2019-03-22 | 果爷（上海）农业科技股份有限公司 | The preparation method of low sugar health Yellow-peach can |
| CN108029746A (en) * | 2017-12-13 | 2018-05-15 | 菏泽海诺知识产权服务有限公司 | A kind of preparation method of honey peach can |
| CN109362871A (en) * | 2018-09-26 | 2019-02-22 | 孔东鹏 | A kind of preparation method of Yellow-peach can |
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Application publication date: 20150225 |
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