CN105532850A - Preparation method of canned yellow peach in syrup - Google Patents
Preparation method of canned yellow peach in syrup Download PDFInfo
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- CN105532850A CN105532850A CN201510928948.8A CN201510928948A CN105532850A CN 105532850 A CN105532850 A CN 105532850A CN 201510928948 A CN201510928948 A CN 201510928948A CN 105532850 A CN105532850 A CN 105532850A
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- 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
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of canned yellow peach in syrup. The preparation method comprises the following steps: performing mixed-enzyme immersion, enzymolysis and covered moistening on the yellow peaches so as to soften the skin of the yellow peaches as well as prevent the yellow peaches from aging, oxidative de-colorization and browning. According to the preparation method, no peeling process is required in the processing cycle, so that the product yield is increased while the original nutrients, color and appearance of the yellow peaches are preserved to the maximum. Cane juice, tea polyphenols and the like are added in the immersion solution, so that the immersion solution is green and natural in ingredients, and has the effects of sterilization and antisepsis; thus, the special mellow fragrance of the yellow peach is preserved. The canned yellow peach in syrup prepared according to the preparation method solves the problem of difficult storage of the yellow peaches. The yellow-peach flesh of the canned yellow peach in syrup is firm in texture but not half-cooked, rough-edged or rotten-soft. The canned yellow peach in syrup is bright and golden in color and luster, elastic, low in fiber content, appropriate in hardness and good in taste.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of canned yellow peach in syrup.
Background technology
Huang Tao in North China, Central China, southwest one band cultivation more, nutrition is very abundant, containing cellulose, carrotene, lycoxanthin, red pigment and various trace elements that abundant vitamin C and a large amount of needed by human body are wanted, if selenium, zinc equal size are all apparently higher than other common peach, also containing the composition such as malic acid, citric acid.The Pi Yuguo of Huang Tao is all aobvious golden yellow, sweet polyacid is few, taste is unique, defaecation, hypoglycemic, blood fat can be played, Green Tea Extract, dispels blackspot, delays senility, improves the effects such as immunologic function, also can promote appetite, can be rated as the peach of health fruit, health, its nutrition and health care is worth and has obtained everybody generally acknowledging.
Because Huang Tao belongs to seasonal fruit, maturity period is shorter, not easily fresh-keeping and storage, and multi-processing becomes can, preserved fruit etc., Yellow-peach can because of its abundant nutrition and delicious taste well received, Yellow-peach can conventional production methods is process of yellow peach peeling, stoning, heating being precooked.Yellow peach peels is made up of string and glycoprotein, nutritious, and peeling can cause nutriment to destroy loss; Heating is precooked to process and peach body then can be caused soft rotten, and taste bad, causes the local flavor of Huang Tao to run off, and heats process of precooking consuming time longer simultaneously, reduces the production efficiency of Yellow-peach can.
Summary of the invention
The present invention is directed to the above-mentioned shortcoming existed in prior art, there is provided a kind of preparation method of canned yellow peach in syrup, the canned yellow peach in syrup prepared by the method, has long shelf-life, the advantages such as mouthfeel is good and bright is golden yellow, form is complete, and nutrient loss is few.
Technical solution of the present invention is as follows:
A preparation method for canned yellow peach in syrup, comprises the following steps:
1) pick out size evenly, bright and full new cadmium yellow peach, the aqueous sodium carbonate putting into mass fraction 1.5% soaks 3min, and after taking out, clear water rinses epidermis peach hair well, be immersed in the water, add mixed enzyme, in 38 ~ 46 DEG C, soak 3 ~ 5 days, after taking out, clear water washing, dries;
2) the yellow peach after step 1) process is immersed in the water again, add alkali protease, be warming up to 50 ~ 55 DEG C of insulation 8 ~ 10h, continue to be warming up to 100 ~ 105 DEG C of insulation 5 ~ 8min, be then cooled to 30 DEG C, add lipase, insulation 1 ~ 2h, again be warming up to 100 ~ 105 DEG C of insulation 5 ~ 8min, after taking out, clear water washing, dries;
3) in step 2) 5:1 sprays 80%V/V ethanol water in mass ratio on yellow peach after process, and mix thoroughly, vexed profit 3 ~ 5h, clear water washs, and dries, sprays the lemon juice of yellow peach quality 30% and dry yellow rice wine mixed liquor, vexed profit 20 ~ 24h;
4) sugar-cane juice and water are mixed 1:5 ~ 8 by volume, add Radix Glycyrrhizae, jujube nucleus and dried peppermint leaf, boil, filter, collect filtrate, then add Tea Polyphenols and caryophyllus oil, mix, obtain soak;
5) by the yellow peach stoning after step 3) process, then the water with quality such as Huang Tao is added, be warming up to 80 ~ 90 DEG C, heat 10 ~ 15min, drop removes moisture, tinning, then soak to the yellow peach adding step 4) is all submerged in soak, ultraviolet irradiation sterilization, exhaust packaging, obtains canned yellow peach in syrup.
In step 1), described yellow peach and the weight ratio of water are 1:1.5 ~ 2.
In step 1), described mixed enzyme addition is 4 ~ 6% of yellow peach quality.
In step 1), described mixed enzyme is neutral cellulase, hemicellulase, pectase and amylase; Described neutral cellulase, hemicellulase, pectase and diastatic mass ratio are 4:3:1.5:1.
Step 2) in, described yellow peach and the weight ratio of water are 1:1 ~ 1.5.
Step 2) in, described alkali protease addition is 2.5 ~ 3% of yellow peach quality; Described lipase addition is 0.5 ~ 1% of yellow peach quality.
In step 3), the weight ratio of described lemon juice and dry yellow rice wine is 1:7 ~ 9.
In step 4), described Radix Glycyrrhizae addition is 5 ~ 6% of water quality; Jujube nucleus addition is 1 ~ 3% of water quality; Dried peppermint leaf addition is 1 ~ 3% of water quality.
In step 4), described Tea Polyphenols and the total addition of caryophyllus oil are 0.5 ~ 0.8% of filtrate quality; Described Tea Polyphenols and caryophyllus oil mass ratio are 1:0.8 ~ 1.
The preparation method of canned yellow peach in syrup of the present invention, by mixed enzyme immersion, enzymolysis, vexed profit, can soften decompose yellow peach epidermis, prevent that Huang Tao is aging, oxidative decoloration, brown stain, do not need in process to carry out process of peeling, improve product yield, maintain the original nutrition of Huang Tao and color and luster, outward appearance to greatest extent.Soak adds sugar-cane juice, Tea Polyphenols etc., and composition green natural has sterilization and anticorrosion effect, maintains the distinctive strong fragrance of Huang Tao.Canned yellow peach in syrup prepared by the inventive method, solves the problem that cadmium yellow peach not easily stores, and peach meat is strong, not half-cooked, not burr, and not soft rotten, bright is golden yellow, flexible, and fiber is few, and hardness is moderate, and mouthfeel is good.
Detailed description of the invention
Further describe the present invention below in conjunction with specific embodiment, without departing from the idea case in the present invention described above, the various replacement made according to ordinary skill knowledge and customary means or change, include within the scope of the invention.
Embodiment 1
A preparation method for canned yellow peach in syrup, comprises the following steps:
1) pick out size evenly, bright and full new cadmium yellow peach, the aqueous sodium carbonate putting into mass fraction 1.5% soaks 3min, after taking out, clear water rinses epidermis peach hair well, and be immersed in the water, the weight ratio of Huang Tao and water is 1:1.8, add the mixed enzyme of yellow peach quality 5%, mix, in 42 ~ 45 DEG C, soak 4 days, after taking out, clear water washing, dries; Mixed enzyme is neutral cellulase, hemicellulase, pectase and amylase; Described neutral cellulase, hemicellulase, pectase and diastatic mass ratio are 4:3:1.5:1;
2) the yellow peach after step 1) process is immersed in the water again, the weight ratio of Huang Tao and water is 1:1.2, add the alkali protease of yellow peach quality 2.8%, be warming up to 52 DEG C of insulation 9h, continue to be warming up to 102 DEG C of insulation 6min, then 30 DEG C are cooled to, add the lipase of yellow peach quality 0.8%, insulation 2h, be again warming up to 103 DEG C of insulation 7min, after taking out, clear water washing, dries;
3) in step 2) 5:1 sprays 80%V/V ethanol water in mass ratio on yellow peach after process, mix thoroughly, vexed profit 4h, clear water washs, and dries, sprays the lemon juice of yellow peach quality 30% and dry yellow rice wine mixed liquor, the weight ratio of lemon juice and dry yellow rice wine is 1:8, vexed profit 22h;
4) by sugar-cane juice and water 1:6 mixing by volume, add Radix Glycyrrhizae, jujube nucleus and dried peppermint leaf, Radix Glycyrrhizae addition is 5% of water quality; Jujube nucleus addition is 2% of water quality; Dried peppermint leaf addition is 2% of water quality, boils, and filters, and collects filtrate, then adds Tea Polyphenols and caryophyllus oil, mix, obtain soak; Tea Polyphenols and the total addition of caryophyllus oil are 0.6% of filtrate quality; Tea Polyphenols and caryophyllus oil mass ratio are 1:0.9;
5) by the yellow peach stoning after step 3) process, then add the water with the quality such as Huang Tao, be warming up to 85 DEG C, heat 12min, drop removes moisture, tinning, and soak to the yellow peach then adding step 4) is all submerged in soak, ultraviolet irradiation sterilization, exhaust packaging, obtains canned yellow peach in syrup.
Embodiment 2
A preparation method for canned yellow peach in syrup, comprises the following steps:
1) pick out size evenly, bright and full new cadmium yellow peach, the aqueous sodium carbonate putting into mass fraction 1.5% soaks 3min, after taking out, clear water rinses epidermis peach hair well, and be immersed in the water, the weight ratio of Huang Tao and water is 1:1.5, add the mixed enzyme of yellow peach quality 4%, mix, in 38 ~ 42 DEG C, soak 3 days, after taking out, clear water washing, dries; Mixed enzyme is neutral cellulase, hemicellulase, pectase and amylase; Described neutral cellulase, hemicellulase, pectase and diastatic mass ratio are 4:3:1.5:1;
2) the yellow peach after step 1) process is immersed in the water again, the weight ratio of Huang Tao and water is 1:1.5, add the alkali protease of yellow peach quality 2.5%, be warming up to 50 DEG C of insulation 8h, continue to be warming up to 100 DEG C of insulation 5min, then 30 DEG C are cooled to, add the lipase of yellow peach quality 0.5%, insulation 1h, be again warming up to 103 DEG C of insulation 7min, after taking out, clear water washing, dries;
3) in step 2) 5:1 sprays 80%V/V ethanol water in mass ratio on yellow peach after process, mix thoroughly, vexed profit 3h, clear water washs, and dries, sprays the lemon juice of yellow peach quality 30% and dry yellow rice wine mixed liquor, the weight ratio of lemon juice and dry yellow rice wine is 1:7, vexed profit 20h;
4) by sugar-cane juice and water 1:5 mixing by volume, add Radix Glycyrrhizae, jujube nucleus and dried peppermint leaf, Radix Glycyrrhizae addition is 5% of water quality; Jujube nucleus addition is 1% of water quality; Dried peppermint leaf addition is 1% of water quality, boils, and filters, and collects filtrate, then adds Tea Polyphenols and caryophyllus oil, mix, obtain soak; Tea Polyphenols and the total addition of caryophyllus oil are 0.5% of filtrate quality; Tea Polyphenols and caryophyllus oil mass ratio are 1:0.8;
5) by the yellow peach stoning after step 3) process, then add the water with the quality such as Huang Tao, be warming up to 80 DEG C, heat 10min, drop removes moisture, tinning, and soak to the yellow peach then adding step 4) is all submerged in soak, ultraviolet irradiation sterilization, exhaust packaging, obtains canned yellow peach in syrup.
Embodiment 3
A preparation method for canned yellow peach in syrup, comprises the following steps:
1) pick out size evenly, bright and full new cadmium yellow peach, the aqueous sodium carbonate putting into mass fraction 1.5% soaks 3min, after taking out, clear water rinses epidermis peach hair well, and be immersed in the water, the weight ratio of Huang Tao and water is 1:2, add the mixed enzyme of yellow peach quality 6%, mix, in 42 ~ 46 DEG C, soak 5 days, after taking out, clear water washing, dries; Mixed enzyme is neutral cellulase, hemicellulase, pectase and amylase; Described neutral cellulase, hemicellulase, pectase and diastatic mass ratio are 4:3:1.5:1;
2) the yellow peach after step 1) process is immersed in the water again, the weight ratio of Huang Tao and water is 1:1.5, add the alkali protease of yellow peach quality 3%, be warming up to 55 DEG C of insulation 10h, continue to be warming up to 105 DEG C of insulation 8min, then 30 DEG C are cooled to, add the lipase of yellow peach quality 1%, insulation 2h, be again warming up to 105 DEG C of insulation 8min, after taking out, clear water washing, dries;
3) in step 2) 5:1 sprays 80%V/V ethanol water in mass ratio on yellow peach after process, mix thoroughly, vexed profit 5h, clear water washs, and dries, sprays the lemon juice of yellow peach quality 30% and dry yellow rice wine mixed liquor, the weight ratio of lemon juice and dry yellow rice wine is 1:9, vexed profit 24h;
4) by sugar-cane juice and water 1:8 mixing by volume, add Radix Glycyrrhizae, jujube nucleus and dried peppermint leaf, Radix Glycyrrhizae addition is 6% of water quality; Jujube nucleus addition is 3% of water quality; Dried peppermint leaf addition is 3% of water quality, boils, and filters, and collects filtrate, then adds Tea Polyphenols and caryophyllus oil, mix, obtain soak; Tea Polyphenols and the total addition of caryophyllus oil are 0.8% of filtrate quality; Tea Polyphenols and caryophyllus oil mass ratio are 1:1;
5) by the yellow peach stoning after step 3) process, then add the water with the quality such as Huang Tao, be warming up to 90 DEG C, heat 15min, drop removes moisture, tinning, and soak to the yellow peach then adding step 4) is all submerged in soak, ultraviolet irradiation sterilization, exhaust packaging, obtains canned yellow peach in syrup.
Effect test
Sensory evaluation is carried out to canned yellow peach in syrup prepared by embodiment 1-3, is undertaken by 10 trained sensory evaluation persons, evaluation criterion following (the results are shown in Table 1).
Color and luster: total score 30 points; Bright, golden yellow, jade-like stone profit gloss 25-30 divides; Color and luster is vivider, and yellow, the poor 15-24.9 of gloss divides; Color and luster is dark and gloomy, faint yellow, and matt 1-14.9 divides.
Mouthfeel: total score 30 points; Have the original fruity of Huang Tao, sugariness is moderate, pulp soft or hard appropriateness, and flexible, fiber is few, and tissue has crisp sense 25-30 to divide; Have yellow peach fruity, sugariness is more agreeable to the taste, and pulp mouthfeel is more soft, and part is soft rotten, and the more 15-24.9 of fiber divides; Without yellow peach fruity, sugariness is disagreeable to the taste, and pulp mouthfeel is soft rotten, nonelastic, and fiber is many, organizes and divides without crisp sense 1-14.9.
Smell: total score 20 points; Have the peculiar strong fragrance of Huang Tao, free from extraneous odour 15-20 divides; The lighter 10-14.9 of yellow peach fragrance divides; ; Divide without the peculiar fragrance 1-9.9 of yellow peach.
Outward appearance: total score 20 points; Fruit type is complete, and the even 15-20 of size divides; Part fruit type is imperfect, and size is substantially even, 10-14.9; Fruit type is imperfect, and size is uneven, and 1-9.9 divides.
Table 1 Analyses Methods for Sensory Evaluation Results
Claims (9)
1. a preparation method for canned yellow peach in syrup, is characterized in that, comprises the following steps:
1) pick out size evenly, bright and full new cadmium yellow peach, the aqueous sodium carbonate putting into mass fraction 1.5% soaks 3min, and after taking out, clear water rinses epidermis peach hair well, be immersed in the water, add mixed enzyme, in 38 ~ 46 DEG C, soak 3 ~ 5 days, after taking out, clear water washing, dries;
2) the yellow peach after step 1) process is immersed in the water again, add alkali protease, be warming up to 50 ~ 55 DEG C of insulation 8 ~ 10h, continue to be warming up to 100 ~ 105 DEG C of insulation 5 ~ 8min, be then cooled to 30 DEG C, add lipase, insulation 1 ~ 2h, again be warming up to 100 ~ 105 DEG C of insulation 5 ~ 8min, after taking out, clear water washing, dries;
3) in step 2) 5:1 sprays 80%V/V ethanol water in mass ratio on yellow peach after process, and mix thoroughly, vexed profit 3 ~ 5h, clear water washs, and dries, sprays the lemon juice of yellow peach quality 30% and dry yellow rice wine mixed liquor, vexed profit 20 ~ 24h;
4) sugar-cane juice and water are mixed 1:5 ~ 8 by volume, add Radix Glycyrrhizae, jujube nucleus and dried peppermint leaf, boil, filter, collect filtrate, then add Tea Polyphenols and caryophyllus oil, mix, obtain soak;
5) by the yellow peach stoning after step 3) process, then the water with quality such as Huang Tao is added, be warming up to 80 ~ 90 DEG C, heat 10 ~ 15min, drop removes moisture, tinning, then soak to the yellow peach adding step 4) is all submerged in soak, ultraviolet irradiation sterilization, exhaust packaging, obtains canned yellow peach in syrup.
2. preparation method according to claim 1, is characterized in that: in step 1), and described yellow peach and the weight ratio of water are 1:1.5 ~ 2.
3. preparation method according to claim 1, is characterized in that: in step 1), and described mixed enzyme addition is 4 ~ 6% of yellow peach quality.
4. preparation method according to claim 1, is characterized in that: in step 1), and described mixed enzyme is neutral cellulase, hemicellulase, pectase and amylase; Described neutral cellulase, hemicellulase, pectase and diastatic mass ratio are 4:3:1.5:1.
5. preparation method according to claim 1, is characterized in that: step 2) in, described yellow peach and the weight ratio of water are 1:1 ~ 1.5.
6. preparation method according to claim 1, is characterized in that: step 2) in, described alkali protease addition is 2.5 ~ 3% of yellow peach quality; Described lipase addition is 0.5 ~ 1% of yellow peach quality.
7. preparation method according to claim 1, is characterized in that: in step 3), and the weight ratio of described lemon juice and dry yellow rice wine is 1:7 ~ 9.
8. preparation method according to claim 1, is characterized in that: in step 4), and described Radix Glycyrrhizae addition is 5 ~ 6% of water quality; Jujube nucleus addition is 1 ~ 3% of water quality; Dried peppermint leaf addition is 1 ~ 3% of water quality.
9. preparation method according to claim 1, is characterized in that: in step 4), and described Tea Polyphenols and the total addition of caryophyllus oil are 0.5 ~ 0.8% of filtrate quality; Described Tea Polyphenols and caryophyllus oil mass ratio are 1:0.8 ~ 1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072094A (en) * | 2016-05-31 | 2016-11-09 | 马鞍山市国华农业发展有限公司 | A kind of canned grape |
| CN106690164A (en) * | 2016-12-28 | 2017-05-24 | 熙可食品(安徽)有限公司 | Preparation method of canned yellow peaches |
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| CN102415432A (en) * | 2011-12-12 | 2012-04-18 | 大连创达技术交易市场有限公司 | Production method 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 |
| 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 |
| CN103504233A (en) * | 2012-06-26 | 2014-01-15 | 庄河汤家水果加工厂 | Yellow peach can production process |
| CN105053159A (en) * | 2015-08-17 | 2015-11-18 | 芜湖嘉禾食品有限公司 | Canned green plums and preparation method thereof |
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2015
- 2015-12-15 CN CN201510928948.8A patent/CN105532850A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102415432A (en) * | 2011-12-12 | 2012-04-18 | 大连创达技术交易市场有限公司 | Production method of canned yellow peach |
| 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 |
| CN103504233A (en) * | 2012-06-26 | 2014-01-15 | 庄河汤家水果加工厂 | Yellow peach can production process |
| CN105053159A (en) * | 2015-08-17 | 2015-11-18 | 芜湖嘉禾食品有限公司 | Canned green plums and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072094A (en) * | 2016-05-31 | 2016-11-09 | 马鞍山市国华农业发展有限公司 | A kind of canned grape |
| CN106690164A (en) * | 2016-12-28 | 2017-05-24 | 熙可食品(安徽)有限公司 | Preparation method of canned yellow peaches |
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Application publication date: 20160504 |
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