CN105166024A - Preparation method of canned oranges - Google Patents
Preparation method of canned oranges Download PDFInfo
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- CN105166024A CN105166024A CN201510684634.8A CN201510684634A CN105166024A CN 105166024 A CN105166024 A CN 105166024A CN 201510684634 A CN201510684634 A CN 201510684634A CN 105166024 A CN105166024 A CN 105166024A
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Abstract
The invention discloses a preparation method of canned oranges, and belongs to the technical field of canned food processing. The preparation method comprises the following steps: A. pretreatment, namely cleaning 50-60 parts by weight of fresh oranges, and peeling and sectioning the oranges; B. preparation of a honeysuckle extracting solution, namely adding 10 times of deionized water into 10-25 parts by weight of dried honeysuckle flowers, boiling and continuously stewing for 40-60 minutes, filtering, and taking a filtrate; C. precooking, namely putting the pretreated oranges into water with the temperature of 90-100 DEG C for precooking for 1-3 minutes, adding 0.5-1 part of a color protecting agent, continuously cooking for 0.5-1 minute, taking out orange pulps, and cooling the pulps; D. preparation of sweet water; E. canning; and F. sealing and sterilization. Compared with the prior art, the preparation method has the advantages that the nutrition is enriched, people has less possibility of getting dry-heat, and the canned oranges are bright in color.
Description
Technical field
The present invention relates to a kind of processing technique field of tinned food, particularly relate to a kind of preparation method of orange can.
Background technology
The maintenance of the freshness of tinned fruit and nutritive value are advantageous, are only second to fresh fruit.Pluck from raw material the overall process that processes general very short, high-temperature hot has halted all chemical reactions of fruit and vegetable food.Can not only stores the nutritive value of fruit, also facilitates transport, and people can be made to taste from the whole nation even mouthfeel of whole world fruit, improves the value of fruit.
Tinned fruit of the prior art is of a great variety, comprise Huang Tao, apple, lichee, hawthorn, orange etc., if publication number is CN101112232, name is called the patent of invention of " a kind of production technology of low-sugar canned fruits ", the raw material that disclosed in this patent, low-sugar canned fruits is made up of following weight is made: with the raw material of one bottle of low-sugar canned fruits weight 590g, wherein: fruit 360 grams, 158 grams, water, HFCS: 69 grams, citric acid 1.5 grams, sweet 1 gram of knob, vitamin C 0.5 gram; Prepare low-sugar canned fruits be by: select, pretreatment, precook or find time, tinning, syrup preparation, step such as note syrup, coding, sealing, sterilization, wiping tank, constant temperature, inspection, packaging warehouse-in etc. complete.
And for example publication number is CN104247757A, the patent of invention that name is called " a kind of tinned fruit of sugar-free ", and disclosed in this patent, can is by strawberry, honey dew melon block, water, colouring agent, vitamin, xylitol and sticky dose of composition, wherein fruit accounts for 48-62 ℅, and sticky dose accounts for 3 ℅, colouring agent accounts for 5-7 ℅, vitamin accounts for 0.1-0.3 ℅, and xylitol accounts for 12-15 ℅, and all the other are water.
Orange is the fruit of rutaceae, and China is also one of main cradle of tangerine.China ancients eat orange, and wild tangerine is carried out artificial cultivation, with a long history.Orange has several kind, and its fruit rinds is plump, is made up of juice bubble and seed.Orange belongs to tropical crops, mainly plants in southern china, and orange is bright in luster but also sweet and sour taste not only, is common delicious food.Orange is rich in abundant vitamin c, has very large benefit to human body.In the traditional Chinese medical science, think that orange is easily got angry, so can not eat more.
Summary of the invention
The present invention aims to provide a kind of preparation method of new orange can, by the interpolation Flos Lonicerae extractive solution of certain concentration, solve orange can and eat many problems of easily getting angry, and the better nutrition enriching orange can, make its exclusive special fragrance, improve the appetite of eater.
A preparation method for orange can, is characterized in that: comprise following processing step:
A. pretreatment
Be that the fresh oranges and tangerines of 50 ~ 60 parts clean up by weight portion, after peeling, distinguish;
B. Flos Lonicerae extractive solution preparation
Get dry honeysuckle 10 ~ 25 parts, add 10 times of deionized waters, after boiling, after continuing infusion 40 ~ 60min, filter, get filtrate;
C. precook
The oranges and tangerines that pretreatment is good being put into temperature is that the water of 90 ~ 100 DEG C carries out precooking after 1 ~ 3min, adds the color stabilizer of 0.5 ~ 1 part, continues to boil 0.5 ~ 1min, pull tangerine meat out, cooling;
D. syrup preparation
Get 2 ~ 6 parts, sugar mixture, 60 ~ 80 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done oranges and tangerines of step C are added, the Flos Lonicerae extractive solution 5 ~ 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
In order to realize the present invention better, in above-mentioned steps C, described color stabilizer is the mixture that citric acid and vitamin C obtain with the ratio of 3 ~ 5:1.
In above-mentioned steps D, described sugar mixture is xylitol and knob sugar.
In above-mentioned steps F, described vacuum-packed pressure is 0.05 ~ 0.08MPa.
In above-mentioned steps F, described sterilization adopts the mode of Steam by water bath, and the time of steaming is 30 ~ 60min.
Relative to prior art, beneficial effect of the present invention is as follows:
(1) by adding the Flos Lonicerae extractive solution of special ratios, enriching the nutrition of orange can, solving orange and to overeat the problem of easily getting angry; and in the process of precooking; add color stabilizer, the color of protection orange itself, prevent from precooking and the resting period of a specified duration after discoloration problem.
(2) sterilization method of the present invention is Steam by water bath, can effectively kill most of bacterium, sterilizing effective, and cost is low.
Detailed description of the invention
Embodiment 1
A preparation method for orange can, comprises following processing step:
A. pretreatment
Be 55 preparations by weight portion
Get dry honeysuckle 20 parts, add 10 times of deionized waters, after boiling, after continuing infusion 45min, filter, get filtrate;
C. precook
The oranges and tangerines that pretreatment is good being put into temperature is that the water of 95 DEG C carries out precooking after 2min, adds the color stabilizer of 0.8 part, continues to boil 0.8min, pull tangerine meat out, cooling;
D. syrup preparation
Get 4 parts, sugar mixture, 70 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done oranges and tangerines of step C are added, the Flos Lonicerae extractive solution 68 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
Embodiment 2
A preparation method for orange can, comprises following processing step:
A. pretreatment
Be that the fresh oranges and tangerines of 50 parts clean up by weight portion, after peeling, distinguish;
B. Flos Lonicerae extractive solution preparation
Get dry honeysuckle 10 parts, add 10 times of deionized waters, after boiling, after continuing infusion 40min, filter, get filtrate;
C. precook
The oranges and tangerines that pretreatment is good being put into temperature is that the water of 90 DEG C carries out precooking after 1min, adds the color stabilizer of 0.5 part, continues to boil 0.5min, pull tangerine meat out, cooling;
D. syrup preparation
Get 2 parts, sugar mixture, 60 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done oranges and tangerines of step C are added, the Flos Lonicerae extractive solution 5 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
Embodiment 3
A preparation method for orange can, comprises following processing step:
A. pretreatment
Be that the fresh oranges and tangerines of 60 parts clean up by weight portion, after peeling, distinguish;
B. Flos Lonicerae extractive solution preparation
Get dry honeysuckle 25 parts, add 10 times of deionized waters, after boiling, after continuing infusion 60min, filter, get filtrate;
C. precook
The oranges and tangerines that pretreatment is good being put into temperature is that the water of 100 DEG C carries out precooking after 3min, adds the color stabilizer of 1 part, continues to boil 1min, pull tangerine meat out, cooling;
D. syrup preparation
Get 6 parts, sugar mixture, 80 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done oranges and tangerines of step C are added, the Flos Lonicerae extractive solution 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
Embodiment 4
A preparation method for orange can, comprises following processing step:
A. pretreatment
Be that the fresh oranges and tangerines of 50 parts clean up by weight portion, after peeling, distinguish;
B. Flos Lonicerae extractive solution preparation
Get dry honeysuckle 15 parts, add 10 times of deionized waters, after boiling, after continuing infusion 55min, filter, get filtrate;
C. precook
The oranges and tangerines that pretreatment is good being put into temperature is that the water of 98 DEG C carries out precooking after 2.5min, adds the color stabilizer of 0.6 part, continues to boil 0.6min, pull tangerine meat out, cooling;
D. syrup preparation
Get 5 parts, sugar mixture, 65 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done oranges and tangerines of step C are added, the Flos Lonicerae extractive solution 7 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
In the present embodiment, color stabilizer is the mixture that citric acid and vitamin C obtain with the ratio of 3:1.
Embodiment 5
The present embodiment is on the basis of embodiment 4, and described sugar mixture is xylitol and knob sugar.
In step F, described vacuum-packed pressure is 0.05MPa.
In step F, sterilization adopts the mode of Steam by water bath, and the time of steaming is 30min.
Embodiment 6
A preparation method for orange can, comprises following processing step:
A. pretreatment
Be that the fresh oranges and tangerines of 52 parts clean up by weight portion, after peeling, distinguish;
B. Flos Lonicerae extractive solution preparation
Get dry honeysuckle 18 parts, add 10 times of deionized waters, after boiling, after continuing infusion 48min, filter, get filtrate;
C. precook
The oranges and tangerines that pretreatment is good being put into temperature is that the water of 98 DEG C carries out precooking after 1.5min, adds the color stabilizer of 0.8 part, continues to boil 0.7min, pull tangerine meat out, cooling;
D. syrup preparation
Get 4 parts, sugar mixture, 70 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done oranges and tangerines of step C are added, the Flos Lonicerae extractive solution 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
In the present embodiment, in step C, color stabilizer is the mixture that citric acid and vitamin C obtain with the ratio of 5:1.
In step D, described sugar mixture is xylitol and knob sugar.
In step F, vacuum-packed pressure is 0.08MPa.
In step F, described sterilization adopts the mode of Steam by water bath, and the time of steaming is 60min.
Claims (5)
1. a preparation method for orange can, is characterized in that: comprise following processing step:
A. pretreatment
Be that the fresh oranges and tangerines of 50 ~ 60 parts clean up by weight portion, after peeling, distinguish;
B. Flos Lonicerae extractive solution preparation
Get dry honeysuckle 10 ~ 25 parts, add 10 times of deionized waters, after boiling, after continuing infusion 40 ~ 60min, filter, get filtrate;
C. precook
The oranges and tangerines that pretreatment is good being put into temperature is that the water of 90 ~ 100 DEG C carries out precooking after 1 ~ 3min, adds the color stabilizer of 0.5 ~ 1 part, continues to boil 0.5 ~ 1min, pull tangerine meat out, cooling;
D. syrup preparation
Get 2 ~ 6 parts, sugar mixture, 60 ~ 80 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done oranges and tangerines of step C are added, the Flos Lonicerae extractive solution 5 ~ 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
2. the preparation method of orange can as claimed in claim 1, it is characterized in that: in step C, described color stabilizer is the mixture that citric acid and vitamin C obtain with the ratio of 3 ~ 5:1.
3. the preparation method of orange can as claimed in claim 1, is characterized in that: in step D, and described sugar mixture is xylitol and knob sugar.
4. the preparation method of orange can as claimed in claim 1, it is characterized in that: in step F, described vacuum-packed pressure is 0.05 ~ 0.08MPa.
5. the preparation method of orange can as claimed in claim 1, is characterized in that: in step F, and described sterilization adopts the mode of Steam by water bath, and the time of steaming is 30 ~ 60min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510684634.8A CN105166024A (en) | 2015-10-22 | 2015-10-22 | Preparation method of canned oranges |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510684634.8A CN105166024A (en) | 2015-10-22 | 2015-10-22 | Preparation method of canned oranges |
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| CN105166024A true CN105166024A (en) | 2015-12-23 |
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| CN201510684634.8A Pending CN105166024A (en) | 2015-10-22 | 2015-10-22 | Preparation method of canned oranges |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724989A (en) * | 2016-02-24 | 2016-07-06 | 牟国友 | Drink containing citrus slices and preparing method thereof |
| CN106616619A (en) * | 2016-12-28 | 2017-05-10 | 熙可食品(安徽)有限公司 | Preparation method of canned orange |
| CN106615056A (en) * | 2017-01-11 | 2017-05-10 | 湖南双晟科技信息咨询有限公司 | Preparation method of orange cans |
| CN107212327A (en) * | 2017-07-06 | 2017-09-29 | 湖南海联食品有限责任公司 | A kind of orange can of delicate fragrance local flavor and preparation method thereof |
| CN108618031A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of apple, pears combination can and its manufacture craft |
| CN113749229A (en) * | 2021-06-28 | 2021-12-07 | 熙可食品(安徽)有限公司 | Production method of canned yellow peaches |
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| CN102047950A (en) * | 2010-12-07 | 2011-05-11 | 大连裕曼食品有限公司 | Color fixative for fruit can |
| CN102550650A (en) * | 2010-12-16 | 2012-07-11 | 大连裕曼食品有限公司 | Preparation process of fruit can |
| CN103222501A (en) * | 2013-04-19 | 2013-07-31 | 张丽香 | Health-care canned litchi, and preparation method thereof |
| CN103976012A (en) * | 2014-05-09 | 2014-08-13 | 李柳强 | Canned lychee with special flavor |
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2015
- 2015-10-22 CN CN201510684634.8A patent/CN105166024A/en active Pending
Patent Citations (4)
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| CN102047950A (en) * | 2010-12-07 | 2011-05-11 | 大连裕曼食品有限公司 | Color fixative for fruit can |
| CN102550650A (en) * | 2010-12-16 | 2012-07-11 | 大连裕曼食品有限公司 | Preparation process of fruit can |
| CN103222501A (en) * | 2013-04-19 | 2013-07-31 | 张丽香 | Health-care canned litchi, and preparation method thereof |
| CN103976012A (en) * | 2014-05-09 | 2014-08-13 | 李柳强 | Canned lychee with special flavor |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724989A (en) * | 2016-02-24 | 2016-07-06 | 牟国友 | Drink containing citrus slices and preparing method thereof |
| CN106616619A (en) * | 2016-12-28 | 2017-05-10 | 熙可食品(安徽)有限公司 | Preparation method of canned orange |
| CN106615056A (en) * | 2017-01-11 | 2017-05-10 | 湖南双晟科技信息咨询有限公司 | Preparation method of orange cans |
| CN107212327A (en) * | 2017-07-06 | 2017-09-29 | 湖南海联食品有限责任公司 | A kind of orange can of delicate fragrance local flavor and preparation method thereof |
| CN107212327B (en) * | 2017-07-06 | 2021-04-09 | 湖南海联食品有限责任公司 | Orange can with fragrant flavor and preparation method thereof |
| CN108618031A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of apple, pears combination can and its manufacture craft |
| CN113749229A (en) * | 2021-06-28 | 2021-12-07 | 熙可食品(安徽)有限公司 | Production method of canned yellow peaches |
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Application publication date: 20151223 |
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