CN105747155A - Canned fruit and preparation method thereof - Google Patents
Canned fruit and preparation method thereof Download PDFInfo
- Publication number
- CN105747155A CN105747155A CN201610224770.3A CN201610224770A CN105747155A CN 105747155 A CN105747155 A CN 105747155A CN 201610224770 A CN201610224770 A CN 201610224770A CN 105747155 A CN105747155 A CN 105747155A
- Authority
- CN
- China
- Prior art keywords
- fruit
- isomaltulose
- container
- preparation
- water
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013574 canned fruits Nutrition 0.000 title abstract 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 73
- 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 42
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- -1 isomaltulose compound Chemical class 0.000 claims abstract description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
- 239000011718 vitamin C Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 13
- 238000009928 pasteurization Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 208000007976 Ketosis Diseases 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000005202 decontamination Methods 0.000 claims description 2
- 230000003588 decontaminative effect Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 6
- 239000003086 colorant Substances 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 abstract 2
- 239000011259 mixed solution Substances 0.000 abstract 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 26
- 238000012856 packing Methods 0.000 description 25
- 210000000214 mouth Anatomy 0.000 description 17
- 229930006000 Sucrose Natural products 0.000 description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 13
- 239000005720 sucrose Substances 0.000 description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 230000008859 change Effects 0.000 description 7
- 230000008901 benefit Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 244000144730 Amygdalus persica Species 0.000 description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 235000013324 preserved food Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 108010013563 Lipoprotein Lipase Proteins 0.000 description 2
- 102000043296 Lipoprotein lipases Human genes 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 150000002584 ketoses Chemical class 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 208000002064 Dental Plaque Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- NBGXQZRRLOGAJF-UHFFFAOYSA-N Maltulose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)(CO)OCC1O NBGXQZRRLOGAJF-UHFFFAOYSA-N 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007159 enucleation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- JCQLYHFGKNRPGE-HFZVAGMNSA-N maltulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-HFZVAGMNSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 210000001819 pancreatic juice Anatomy 0.000 description 1
- 208000028169 periodontal disease Diseases 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- JSPLKZUTYZBBKA-UHFFFAOYSA-N trioxidane Chemical compound OOO JSPLKZUTYZBBKA-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a canned fruit and a preparation method thereof. The canned fruit is prepared from the following components in parts by weight: 40-60 parts of fruits, 10-35 parts of an isomaltulose compound (isomaltulose or isomaltitol), 0-0.5 part of citric acid, 0.02-0.5 part of vitamin C and 40-60 parts of water. The preparation method of the canned fruit comprises the following steps: (1) mixing water, the isomaltulose or the isomaltitol in a ratio, and then boiling; then adding the citric acid and the vitamin C, and stirring and uniformly mixing to obtain a mixed solution; (2) washing the fruits and removing impurities; (3) putting the fruits in the step (2) into a container and pouring the mixed solution into the container; sealing a container opening without exhausting; and (4) sterilizing. The canned fruit provided by the invention is suitable for diabetes mellitus patients and children to eat, can be used for preventing decayed teeth and maintaining microbiological balance of intestinal tracts, is sour, sweet and palatable, has long storage time, can keep self colors of the fruits, and as a crispy taste and the like.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of tinned fruit and preparation method thereof.
Background technology
At present, the general sugar content of tinned fruit on the market is higher, is not suitable for special population and diabetes
Crowd eats.And, if be eaten for a long time, easily cause the problems such as dental caries.
Tinned fruit, in the course of processing, there is also long-time placement, easily affects color and luster and the mouth of fruit
The problems such as sense.
Summary of the invention
In view of the problem existing for prior art, the present invention provides a kind of tinned fruit and preparation method thereof,
Have stable in properties, the most easy to change, mouthfeel is clear and melodious, is suitable for crowd wide, be particularly suited for diabetes patient and
Child eats.
The technical scheme is that
A kind of tinned fruit, including the component of following weight portion: fruit 40-60 part, isomaltulose class
Compound 10-35 part and water 40-60 part, described isomaltulose compounds is isomaltulose or different
Maltulose alcohol.
The invention has the beneficial effects as follows:
Hydroxyl isomaltulose or isomaltulose are a kind of excellent sucrose succedaneums, experiments prove that,
It has physicochemical property, physiological function and the edible safety of uniqueness.
1, will not be digested by saliva, gastric acid and pancreatic juice after isomaltulose or the picked-up of different Fructus Hordei Germinatus keto-alcohol, one
Until small intestinal is just hydrolyzed into glucose and fructose absorbs.Because isomaltulose structure is similar to sucrose, disappear
Resolve into glucose and the direct Absorption And Metabolism of fructose after change, therefore there is no any edible safety problem.It is suitable for
Diabetic eats, and blood glucose and insulin will not be caused to rise.Isomaltulose or hydroxyl isomaltulose
Hydrolysis rate relatively sucrose slow, much slower than sucrose of infiltration rate, blood sugar level and blood plasma pancreas will not be caused
The fluctuation of island element level, therefore isomaltulose or hydroxyl isomaltulose tinned fruit are suitable for diabetes patient's food
With.
2, suppression Fat Accumulation effect
Because the secretion of insulin will not be caused after the digested absorption of isomaltulose, people also would not be caused
The activation of LPL (Lipoproteinlipase) activity in body adipose tissue.So isomaltulose
Existence make oils and fats be not easy to be absorbed in fatty tissue.
3, decayed tooth will not be caused
Isomaltulose or hydroxyl isomaltulose tinned fruit can not be caused the microorganism of decayed tooth by oral cavity
Utilize, the most also would not produce insoluble polydextrose.So dental plaque will not be formed.Cause decayed tooth
With cause periodontal disease problem.So decayed tooth will not be formed.Therefore isomaltulose or hydroxyl isomaltulose are not
Only itself will not cause decayed tooth, more have the decayed tooth effect that suppression is caused by sucrose.Therefore, of the present invention
Tinned fruit be particularly suitable for child eat.
3, the hydroxyl isomaltulose in hydroxyl isomaltulose or isomaltulose tinned fruit or different Fructus Hordei Germinatus ketone
Sugar is a kind of excellent bacillus bifidus multiplicaiton factor, although hydroxyl isomaltulose or isomaltulose can not be by
The enzyme system of human body and most microorganism is utilized, but can be by the bacillus bifidus institute in human body intestinal canal
Decompose and utilize, promote the growth and breeding of bacillus bifidus, maintain the microecological balance of intestinal, beneficially human body
Health.
4, inventor is found surprisingly that under study for action, by adding isomaltulose or different wheat in formula
Bud ketose alcohol is conducive to keeping the color of fruit, mouthfeel clear and melodious.
Further, the component of following weight portion is also included: citric acid 0-0.5 part.
Having the beneficial effect that of technique scheme is used to be conducive to making by the citric acid of interpolation proper ratio
Prepare tinned fruit sweet and sour taste, strengthen mouthfeel, promote appetite.
Further, the component of following weight portion is also included: vitamin C 0.02-0.5 part.
Use technique scheme has the beneficial effect that the vitamin C adding proper ratio has antioxidation
Effect, be conducive to keeping color, it is also possible to as nutrition enhancer.
The present invention provides the preparation method of a kind of above-mentioned tinned fruit, comprises the following steps:
1) boil after water, the mixing of isomaltulose compounds by said ratio, stirring and evenly mixing, obtain
Mixed liquor；Described isomaltulose compounds is isomaltulose or hydroxyl isomaltulose；
2) by fruit pretreatment；
3) by step 2) in put into container through the fruit of pretreatment, mixed liquor is poured in container, no
Aerofluxus, seals vessel port；
4) container sterilization after sealing.
The beneficial effect of technical scheme of the present invention:
Preparation method of the present invention is simple to operate, by the selection of raw material and arrange suitably interpolation
Ratio, in production process, fruit is washed through drift soup and is added isomalt (isomaltulose and isomaltulose again
Alcohol), the tinned fruit prepared has that applicable diabetes patient and child be edible, suppression Fat Accumulation effect,
Prevent decayed tooth, maintain the advantages such as the microecological balance of intestinal, sweet and sour taste.Meanwhile, by adding different wheat
Bud ketose or hydroxyl isomaltulose and in step 3) in the technique of not aerofluxus arrange so that the fruit prepared
The canned food resting period is long, and the color keeping fruit self and mouthfeel that can be permanent be clear and melodious.
Further, step 3) in, the temperature of mixed liquor controls at 85-95 DEG C.
Above-mentioned further scheme is used to provide the benefit that: temperature controls to be conducive to protecting more than 85-95 DEG C
Holding fruit quality, if the too low bacterial reproduction that causes of temperature, canned food is perishable.
Fruit of the present invention can be yellow peach, Fructus Fragariae Ananssae can also be for Fructus Citri tangerinae etc..
When concrete operations, the method that can suitably select described pretreatment according to the kind of fruit, such as:
Cleaning, decontamination, peeling, enucleation and cutting fruit (such as: stripping and slicing, cutting etc.).
Such as: when described fruit is yellow peach, step 2) concrete operations be: yellow peach clean go the removal of impurity after
It is cut into Ramulus Persicae standby.
Further, step 4) method that sterilizes is to seal the container of mouth to put into and use temperature in pasteurization machine
The water steaming and decocting of 90-99 DEG C cools down after 10-30 minute and stands.
Above-mentioned further scheme is used to provide the benefit that: to ensure that the thorough of sterilization also avoids affecting water simultaneously
The quality of fruit.
The present invention provides the preparation method of a kind of above-mentioned tinned fruit, comprises the following steps:
1) by above-mentioned formula by water, isomaltulose compounds mixing after boil, be subsequently adding except water,
Component beyond isomaltulose compounds and fruit, stirring and evenly mixing, obtain mixed liquor；Described different wheat
Bud ketose compounds is isomaltulose or hydroxyl isomaltulose；
2) by fruit pretreatment；
3) by step 2) in fruit put into container, mixed liquor is poured in container, not aerofluxus, will hold
Device mouth seals mouth；
4) container sterilization after mouth will be sealed.
The citric acid having the beneficial effect that interpolation proper ratio using such scheme is conducive to the water making to prepare
Really canned food sweet and sour taste, enhancing mouthfeel, promotion appetite.The vitamin C adding proper ratio has antioxygen
The effect changed, is conducive to keeping color, it is also possible to as nutrition enhancer.
Further, step 3) in, the temperature of mixed liquor controls at 85-95 DEG C.
Above-mentioned further scheme is used to provide the benefit that: temperature controls to be conducive to protecting more than 85-95 DEG C
Holding fruit quality, if the too low bacterial reproduction that causes of temperature, canned food is perishable.
Further, step 4) method that sterilizes is to seal the container of mouth to put into and use temperature in pasteurization machine
The water steaming and decocting of 90-99 DEG C cools down after 10-30 minute and stands.
Above-mentioned further scheme is used to provide the benefit that: to ensure that the thorough of sterilization also avoids affecting water simultaneously
The quality of fruit.
On the basis of formula of the present invention, the conventional former of some field of food can be properly added
Material, such as: meet the food additive etc. that GB 2760-2014 national food safety standard specifies.
Detailed description of the invention
Principle and feature to the present invention are described below, and example is served only for explaining the present invention, and
Non-for limiting the scope of the present invention.
A kind of tinned fruit, including the component of following weight portion: fruit 40-60 part, isomaltulose class
Compound (isomaltulose or hydroxyl isomaltulose) 10-35 part, citric acid 0-0.5 part, vitamin
C 0.02-0.5 part, water 40-60 part.
Manufacture method comprises the following steps:
1) by formula, water and isomaltulose compounds (isomaltulose or hydroxyl isomaltulose) are boiled
Boiling, is subsequently adding citric acid and vitamin C, standby after stirring, and obtains mixed liquor.
2) fruit cleaning go removal of impurity rear cutout become fruit strips standby.
3) by step 2) in fruit strips weigh put into packing container (packing container be vial, iron flask,
Or plastic cup), be subsequently poured into step 1) in the mixed liquor that mixes up (temperature of mixed liquor controls
85-95 DEG C), not aerofluxus, allow packing container entirety be heated rapidly, packing container mouth is sealed.
4) packing container sealing mouth is put in pasteurization machine with the water steaming and decocting of temperature 90-99 DEG C
After 10-30 minute, cooling stands.
Embodiment 1
A kind of tinned fruit, including: fruit 40g, isomaltulose 10g, citric acid 0.1g, dimension are raw
Element C 0.3g and pure water 60g.
Manufacture method comprises the following steps:
1) by formula, pure water and isomaltulose are boiled, be subsequently adding citric acid and vitamin C, stir
Mix rear standby, obtain mixed liquor.
2) removal of impurity rear cutout is gone to become yellow peach bar standby yellow peach cleaning.
3) by step 2) in fruit strips weigh put into packing container (packing container be vial, iron flask,
Or plastic cup), be subsequently poured into step 1) in the mixed liquor that mixes up, the temperature of mixed liquor controls
85 DEG C, not aerofluxus, allow packing container entirety be heated rapidly, packing container mouth is sealed.
4) packing container sealing mouth is put into the water steaming and decocting of use temperature 99 DEG C 10 minutes in pasteurization machine
Rear cooling stands.
Embodiment 2
A kind of tinned fruit, including: fruit 60g, hydroxyl isomaltulose 35g, citric acid 0.2g, dimension
Raw element C 0.02g and pure water 40g.
Manufacture method comprises the following steps:
1) by formula, pure water and hydroxyl isomaltulose are boiled, are subsequently adding citric acid and vitamin C,
After stirring standby, obtain mixed liquor.
2) by Fructus Fragariae Ananssae clean go the removal of impurity after standby.
3) by step 2) in fruit strips weigh put into packing container (packing container be vial, iron flask,
Or plastic cup), be subsequently poured into step 1) in the mixed liquor that mixes up (temperature of mixed liquor controls
87 DEG C), not aerofluxus, allow packing container entirety be heated rapidly, packing container mouth is sealed.
4) packing container sealing mouth is put into the water steaming and decocting of use temperature 90 DEG C 30 minutes in pasteurization machine
Rear cooling stands.
Embodiment 3
A kind of tinned fruit, including: fruit 50g, isomaltulose 25g, citric acid 0.5g, dimension are raw
Element C 0.5g and pure water 50g.
Manufacture method comprises the following steps:
1) by formula, pure water and isomaltulose are boiled, be subsequently adding citric acid and vitamin C, stir
Mix rear standby, obtain mixed liquor.
2) Fructus Citri tangerinae is cleaned after capsule clothing is removed in peeling standby.
3) by step 2) in fruit strips weigh put into packing container (packing container be vial, iron flask,
Or plastic cup), be subsequently poured into step 1) in the mixed liquor that mixes up (temperature of mixed liquor controls
95 DEG C), not aerofluxus, allow packing container entirety be heated rapidly, packing container mouth is sealed.
4) packing container sealing mouth is put into the water steaming and decocting of use temperature 95 DEG C 20 minutes in pasteurization machine
Rear cooling stands.
Embodiment 4
A kind of tinned fruit, including: fruit 60g, hydroxyl isomaltulose 35g, vitamin C 0.02g,
Pure water 40g.
Manufacture method comprises the following steps:
1) by formula, pure water and hydroxyl isomaltulose are boiled, be subsequently adding vitamin C, stir
The most standby, obtain mixed liquor.
2) by Fructus Fragariae Ananssae clean go the removal of impurity after standby.
3) by step 2) in fruit strips weigh put into packing container (packing container be vial, iron flask,
Or plastic cup), be subsequently poured into step 1) in the mixed liquor that mixes up (temperature of mixed liquor controls
87 DEG C), not aerofluxus, allow packing container entirety be heated rapidly, packing container mouth is sealed.
4) packing container sealing mouth is put into the water steaming and decocting of use temperature 90 DEG C 30 minutes in pasteurization machine
Rear cooling stands.
Comparative example 1
Isomaltulose in dispensing in embodiment 1 replaces with the sucrose of equivalent, and remaining is the most constant.
Comparative example 2
Hydroxyl isomaltulose in dispensing in embodiment 2 replaces with the sucrose of equivalent, and remaining is the most constant.
Comparative example 3
Isomaltulose in dispensing in embodiment 3 replaces with the sucrose of equivalent, and remaining is the most constant.
Comparative example 4
Hydroxyl isomaltulose in dispensing in embodiment 4 replaces with the sucrose of equivalent, and remaining is the most constant.
Canned food embodiment 1 to embodiment 4 and comparative example 1 to comparative example 4 made is in 25 DEG C of conditions
Lower standing 1 year, observes and records the change of fruit color.This experiment in triplicate, and carries out statistics
Analyzing, result is as shown in table 1.
The statistical result of table 1 Coloring Time
| Title | Time |
| Embodiment 1 | Invariant color |
| Embodiment 2 | Invariant color |
| Embodiment 3 | Invariant color |
| Embodiment 4 | Invariant color |
| Comparative example 1 | After 1 year, to chisel gradual change dark for color |
| Comparative example 2 | After 1 year, to chisel gradual change dark for color |
| Comparative example 3 | After 1 year, to chisel gradual change dark for color |
| Comparative example 4 | After 1 year, to chisel gradual change dark for color |
What embodiment 1 was added is isomaltulose, and what comparative example 1 was added is sucrose, and remaining operation is homogeneous
With, according to the data of table 1 it can be seen that compared with comparative example 1, embodiment 1 place 1 year time
Interior all invariant colors.
What embodiment 2 was added is hydroxyl isomaltulose, and what comparative example 2 was added is sucrose, and remaining operation is all
Identical, according to the data of table 2 it can be seen that compared with comparative example 2, embodiment 2 is placing 1 year
Equal invariant color in time.
What embodiment 3 was added is isomaltulose, and what comparative example 3 was added is sucrose, and remaining operation is homogeneous
With, according to the data of table 3 it can be seen that compared with comparative example 3, embodiment 3 place 1 year time
Interior all invariant colors.
What embodiment 4 was added is hydroxyl isomaltulose, and what comparative example 4 was added is sucrose, and remaining operation is all
Identical, according to the data of table 4 it can be seen that compared with comparative example 4, embodiment 4 is placing 1 year
Equal invariant color in time.
The experiment of subjective appreciation
Randomly choose 200 people and carry out subjective appreciation experiment.Respectively from often organize sample select think that mouthfeel is clear
Crisp one group.
First group of sample: embodiment 1 and comparative example 1；
Second group of sample: embodiment 2 and comparative example 2；
3rd group of sample: embodiment 3 and comparative example 3；
4th group of sample: embodiment 4 and comparative example 4.
Experimental result is as shown in table 2.
Table 2 organoleptic test statistical result
| First group | Embodiment 1 | Comparative example 1 |
| Selection number (people) | 190 | 10 |
| Second group | Embodiment 2 | Comparative example 2 |
| Selection number (people) | 185 | 15 |
| 3rd group | Embodiment 3 | Comparative example 3 |
| Selection number (people) | 191 | 9 |
| 4th group | Embodiment 4 | Comparative example 4 |
| Selection number (people) | 182 | 18 |
By the data of table 2 it can be seen that the tinned fruit that the present embodiment 1 to embodiment 4 makes more is subject to
To the welcome of people, there is the advantages such as mouthfeel is clear and melodious.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all in the present invention
Spirit and principle within, any modification, equivalent substitution and improvement etc. made, should be included in this
Within bright protection domain.
Claims (10)
1. a tinned fruit, it is characterised in that include the component of following weight portion: fruit 40-60
Part, isomaltulose compounds 10-35 part and water 40-60 part, described isomaltulose compounds
For isomaltulose or hydroxyl isomaltulose.
A kind of tinned fruit, it is characterised in that also include following weight
The component of part: citric acid 0-0.5 part.
A kind of tinned fruit the most according to claim 1 or claim 2, it is characterised in that also include following
The component of weight portion: vitamin C 0.02-0.5 part.
4. the preparation method of a tinned fruit as claimed in claim 1, it is characterised in that include with
Lower step:
1) boil after water and isomaltulose compounds being mixed by formula, stirring and evenly mixing, mixed
Liquid；
2) by fruit pretreatment；
3) by step 2) fruit of pretreatment puts into container, by step 1) mixed liquor that obtains pours appearance into
In device, not aerofluxus, vessel port is sealed；
4) container sterilization of mouth will be sealed.
The preparation method of tinned fruit the most according to claim 4, it is characterised in that step 3) in,
Temperature when container poured into by mixed liquor controls at 85-95 DEG C.
The preparation method of tinned fruit the most according to claim 4, it is characterised in that step 1) in,
Described pretreatment includes cleaning, decontamination, peeling and cutting fruit.
7. according to the preparation method of tinned fruit described in any one of claim 4-6, it is characterised in that
Step 4) method that sterilizes is: the container sealing mouth put in pasteurization machine, by temperature 90-99 DEG C
Water steaming and decocting 10-30 minute after cooling stand.
8. the preparation method of a tinned fruit as described in Claims 2 or 3, it is characterised in that bag
Include following steps:
1) boil after water and isomaltulose compounds being mixed by formula, be subsequently adding except water, different wheat
Component beyond bud ketose compounds and fruit, stirring and evenly mixing, obtain mixed liquor；
2) by fruit pretreatment；
3) by step 2) pretreated fruit puts into container, by step 1) mixed liquor that obtains pours into
In container, not aerofluxus, vessel port is sealed；
4) container sterilization of mouth will be sealed.
The preparation method of tinned fruit the most according to claim 8, it is characterised in that step 3) in,
Temperature when container poured into by mixed liquor controls at 85-95 DEG C.
The preparation method of tinned fruit the most according to claim 8 or claim 9, it is characterised in that step
4) method sterilized is: put in pasteurization machine by the container sealing mouth, with the water of temperature 90-99 DEG C
Steaming and decocting cools down after 10-30 minute and stands.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610224770.3A CN105747155A (en) | 2016-04-12 | 2016-04-12 | Canned fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610224770.3A CN105747155A (en) | 2016-04-12 | 2016-04-12 | Canned fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747155A true CN105747155A (en) | 2016-07-13 |
Family
ID=56334829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610224770.3A Pending CN105747155A (en) | 2016-04-12 | 2016-04-12 | Canned fruit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747155A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652704A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Sugar-free fruit can and preparation method thereof |
| CN105248612A (en) * | 2015-08-27 | 2016-01-20 | 明光市健源生态农业有限公司 | Fruit can and making method thereof |
-
2016
- 2016-04-12 CN CN201610224770.3A patent/CN105747155A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652704A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Sugar-free fruit can and preparation method thereof |
| CN105248612A (en) * | 2015-08-27 | 2016-01-20 | 明光市健源生态农业有限公司 | Fruit can and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102127500B (en) | Preparation method of synsepalum duleificum wine | |
| CN104996970A (en) | Compound crystalline sweetener and preparation method thereof | |
| CN101099546B (en) | Method for preparing shaddock jam | |
| CN103053740A (en) | Honey grapefruit tea and preparation method thereof | |
| CN101164421A (en) | Balsam tea beverage and preparation method thereof | |
| CN104432340A (en) | Method for manufacturing celery juice beverage through multi-strain mixed fermentation | |
| CN102326625B (en) | Frozen juice containing passion fruits, papayas and milk mixed pulp and preparation method thereof | |
| CN104206943B (en) | A kind of production method of lemon jam | |
| CN106721731A (en) | A kind of loquat fruit drink formula | |
| KR20170108289A (en) | Manufacturing method of vinegar using tricuspidata fruits | |
| CN102048216A (en) | Method for processing healthy corn beverage | |
| CN106615056A (en) | Preparation method of orange cans | |
| CN110419655A (en) | A kind of Hawthorn Juice Beverages and its production technology | |
| CN105747155A (en) | Canned fruit and preparation method thereof | |
| CN106107750A (en) | A kind of Resina persicae lactic acid fruit jelly | |
| KR102059345B1 (en) | Manufacturing method for ginseng drink | |
| JP3811712B2 (en) | Mild healthy vinegar and method for producing the same | |
| CN103468478A (en) | Loquat wine | |
| CN104855761A (en) | Strawberry jam with healthcare functions | |
| CN113647585A (en) | Canned orange and preparation method thereof | |
| KR100242497B1 (en) | Method of preparing lycium vinegar | |
| KR101265560B1 (en) | Manufacture method of consist of rice wine with artichoke | |
| CN106819978A (en) | Fructose tinned fruit and preparation method thereof | |
| CN105918981A (en) | Red jujube jam capable of replenishing blood and invigorating brain | |
| CN105962303A (en) | Fermented blood-pressure-lowering celery-hypsizygus tessellates sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160713 |