CN105875809A - Production technology of canned low-sugar-content fruits - Google Patents

Abstract

The invention relates to a production technology of canned low-sugar-content fruits. Taking a can containing 590 grams of the low-sugar-content fruits as an example, each can of the canned low-sugar-content fruits is prepared from the following raw materials in parts by weight: 360 grams of fruits, 158 grams of water, 69 grams of high fructose corn syrup, 1.5 grams of citric acid, 1 gram of neotame and 0.5 gram of vitamin C. A preparation method of the canned low-sugar-content fruits orderly comprises the following steps: carrying out selecting, pre-treating, pre-cooking or exhausting, canning, syrup-preparing, syrup-infusing, code-printing, sealing, sterilizing, can-wiping, constant temperature-maintaining, checking, packaging, warehousing and so on. The canned low-sugar-content fruits are deep-processed fruit products which are rich in nutrition and suitable for diabetics to eat. Moreover, the canned low-sugar-content fruits are beneficial to athletes and manual workers for nutritional supplies; for athletes with large energy consumptions, the canned low-sugar-content fruits are capable of improving stamina and endurance, so that the canned low-sugar-content fruits are conducive to the athletes to maintain physical strengths, rapidly eliminate fatigue and so on.

Description

A kind of production technology of low-sugar canned fruits

Technical field

The present invention is the processing method of a kind of food, relates to the production technology of a kind of low-sugar canned fruits.

Background technology

The tinned fruit sold in the market is of a great variety, is all to use fresh various fruit sugarings to make 's.Although these product features good taste, nutritious, it is the food liked of people, but owing to its sugar content is high, Be not suitable for diabetes patient and designed for old people.

Summary of the invention

Instant invention overcomes the defect of above-mentioned existence, it is therefore an objective to provide one to be suitable to diabetics and various crowd Edible, and in good taste, nutritious low-sugar canned fruits and production technology.

The production technology content Description of low-sugar canned fruits of the present invention:

The production technology of low-sugar canned fruits of the present invention, it is characterised in that: low-sugar canned fruits is by following weight The raw material of composition is made:

With the raw material of one bottle of low-sugar canned fruits weight 590g, wherein:

Fruit 360 grams, 158 grams of water, high fructose syrup 69 grams, citric acid 1.5 grams, neotame 1 gram, dimension are raw Element C0.5 gram；

Prepare low-sugar canned fruits to have followed these steps to:

(1), select: select pure color, appropriateness fresh, ripe, complete various fruits to make raw material；

(2), pretreatment: make early stage according to the characteristic of fruit and process, take peeling, remove carpopodium, removal core etc. Processing, fruit is divided into two-stage by size and processes respectively；

(3), precook or evacuate: by fruit fine and close for sarcocarp such as: Fructus Persicae, Fructus Pruni, Fructus Crataegi, process of precooking must be carried out, Control the water temperature 90 DEG C～100 DEG C of jacketed pan, add the citric acid of 0.2%, pour the fruit chunk that pretreatment is good into, Time 4～10 minutes, cool down with circulating water immediately after pulling out with well-done for degree, cold for degree control jacketed pan Water temperature 90 DEG C～100 DEG C, add the citric acid of 0.2%, pour the fruit chunk that pretreatment is good into, the time 4～ 10 minutes, cool down with circulating water immediately after pulling out with well-done for degree, cold for spending, get rid of between pulp organization Air, soften sarcocarp simultaneously；The fruit that sarcocarp is loose, air is more between pulp organization is such as: Fructus Fragariae Ananssae, Fructus Mali pumilae, Pears, are immersed in evacuation liquid and evacuate, poured in vacuum barrel by the evacuation liquid containing 30% high fructose syrup, then fall Entering the fruit block after processing, be pressed into gently in evacuation liquid by fruit with stainless steel cover, start to evacuate, vacuum is More than 0.08Mpa, the time, at 20～40 minutes, makes sarcocarp have hardness, and gets rid of the air between pulp organization；

(4), tinning: after weighing, pure water cleans tinning；

(5), prepared by sucrose solution: first boiled in jacketed pan by softening water, then by 15.5 kilograms of high fructose syrups, 514 grams of neotame, 750 grams of citric acids, the ratio of 250 grams of vitamin add stirring in boiling water, keep 100 DEG C, 15 minutes time, filter standby after boiling, syrup concentration regarding fruit ground Maturity and other factors depending on, scope 18%～26%, it is 10%～14% during can opening；

(6), note syrup: the dosage of syrup to be as the criterion away from bottleneck 8mm～10mm, the temperature of syrup at 40 DEG C～ Between 60；

(7), coding: require that writing is clear, location-appropriate；

(8), seal: using vacuum seal, vacuum is between 0.04～0.07Mpa；

(9), sterilization: taking room temperature water dip sterilization, sterilizing time was at 20～40 minutes, and canned food enters in pot pot Water temperature should be at 40 DEG C to 50 DEG C, after constant temperature terminates, progressively cool in tank central temperature 35 DEG C～40 with cold water ℃；

(10), tank is wiped: clean water and other dirt of bottle cap and bottle wall；

(11), constant temperature: room temperature processes 5～7 round the clock, the 3rd day collapse of setting, plays inspection, and rejecting is leaked gas vacuum error Tank, the 7th day packaging；

(12), inspection: sense organ, physical and chemical index answer conformance with standard requirement；Microorganism should meet tinned food business Sterility requirements；

(13), packaging warehouse-in: trade mark rectifies, it is smooth to case, joint sealing is tight, it is neat to put.

Low-sugar canned fruits of the present invention is the nutritious fruit deep processing of a kind of applicable patients with diabetes mellitus Product, favourable to diabetics, pharmaceutically, fructopyranose can accelerate the metabolism of ethanol, available In treatment ethylism.High fructose syrup can also suppress vivo protein matter consumption, beneficially athlete and physical labourer Make nutrient, there is the effect protected the liver, strong with the strong binding ability of cell in vivo, can play stably by The effect that step releases energy, therefore the athlete big to energy expenditure, can increase device endurance, beneficially athlete Keep physical and rapid allaying tiredness etc..

Detailed description of the invention

Low-sugar canned fruits of the present invention is in the raw material by one bottle of low-sugar canned fruits weight 590g: fruit 360 Gram, 158 grams of water, high fructose syrup 69 grams, citric acid 1.5 grams, neotame 1 gram, the ratio of vitamin 0.5 gram Example takes raw material.

Neotame of the present invention (neotame) is sweeting agent and the food ingredient of Niu Te company of U.S. production. High fructose syrup be Haicheng city Jin Cheng fructose factory produce with the saccharified liquid of enzyme process starch saccharification gained, through Fructus Vitis viniferae The isomerization of sugar isomerase, becomes fructose by a part of glucose isomerase therein, is made up of glucose and fructose Mixing molasses, also referred to as high fructose syrup or isomery syrup.

Prepare low-sugar canned fruits of the present invention to have followed these steps to:

(1), select: select pure color, appropriateness fresh, ripe, complete various fruits to make raw material, Reject Maturity height, disease pest fruit, fruit of rotting；

(2), pretreatment: according to different characteristics of fruit make corresponding early stage process, take peeling, go carpopodium, Removal cores etc. process, and fruit is divided into two-stage by size and processes respectively；

(3), precook or evacuate: by fruit fine and close for sarcocarp such as: Fructus Persicae, Fructus Pruni, Fructus Crataegi, process of precooking must be carried out, Control the water temperature 90 DEG C～100 DEG C of jacketed pan, add the citric acid of 0.2%, pour the fruit chunk that pretreatment is good into, Time 4～10 minutes, cool down with circulating water immediately after pulling out with well-done for degree, cold for degree control jacketed pan Water temperature 90 DEG C～100 DEG C, add the citric acid of 0.2%, pour the fruit chunk that pretreatment is good into, the time 4～ 10 minutes, cool down with circulating water immediately after pulling out with well-done for degree, cold for spending, get rid of between pulp organization Air, soften sarcocarp simultaneously；The fruit that sarcocarp is loose, air is more between pulp organization is such as: Fructus Fragariae Ananssae, Fructus Mali pumilae, Pears, are immersed in evacuation liquid and evacuate, poured in vacuum barrel by the evacuation liquid containing 30% high fructose syrup, then fall Entering the fruit block after processing, be pressed into gently in evacuation liquid by fruit with stainless steel cover, start to evacuate, vacuum is More than 0.08Mpa, the time, at 20～40 minutes, makes sarcocarp have hardness, and gets rid of the air between pulp organization；

(4), tinning: after weighing, pure water cleans tinning, and fruit requires to put, to reduce the space between fruit；

(5), prepared by sucrose solution: first boiled in jacketed pan by softening water, then by 15.5 kilograms of high fructose syrups, 514 grams of neotame, 750 grams of citric acids, the ratio of 250 grams of vitamin add stirring in boiling water, keep 100 DEG C, 15 minutes time, filter standby after boiling, syrup concentration regarding fruit Maturity and other factors depending on, scope 18%%～26%, it is 10%～14% during can opening；

(6), note syrup: the dosage of syrup to be as the criterion away from bottleneck 8mm～10mm, the temperature of syrup at 40 DEG C～ Between 60 DEG C；

(7), coding: require that writing is clear, location-appropriate, coding content be for producing year, month, day, cover Before using, application pure water cleans；

(8), seal: using vacuum seal, vacuum is between 0.04～0.07Mpa；

(9), sterilization: regarding the difference of pot, taking room temperature water dip sterilization, sterilizing time was at 20～40 minutes. Canned food enters the water temperature in pot pot should be at 40 DEG C to 50 DEG C, after constant temperature terminates, progressively cool in tank with cold water Heart temperature 35 DEG C～40 DEG C；

(10) tank, is wiped: clean water and other dirt of bottle cap and bottle wall, reject vacuum error and other tank；

(11), constant temperature: room temperature processes 5～7 round the clock, the 3rd day collapse of setting, plays inspection, and rejecting is leaked gas vacuum error Tank, the 7th day packaging；

(12), inspection: sense organ, physical and chemical index answer conformance with standard requirement；Microorganism should meet tinned food business Sterility requirements；

(13), packaging warehouse-in: trade mark rectifies, it is smooth to case, joint sealing is tight, it is neat to put.

Low-sugar canned fruits of the present invention is the nutritious fruit deep processing of a kind of applicable patients with diabetes mellitus Product, high fructose syrup is colourless odorless, and good fluidity under room temperature is easy to use, can part in food processing Or whole substituting saccharoses, and, have more mellow local flavor compared with it, the former fruital taste of fruit juice can be kept.Really The advantage of glucose slurry, mostlys come from it and becomes the fructose in being grouped into, and become apparent from the increase of fructose content. After fructose is taken, in human small intestine, infiltration rate is slow, and in liver, metabolism is fast, to insulin in metabolism Relying on little, therefore blood glucose will not be caused to raise, this is favourable to diabetics.Pharmaceutically, fructopyranose is permissible Accelerate the metabolism of ethanol, can be used for treating ethylism.High fructose syrup can also suppress vivo protein matter consumption, It is beneficial to athlete and physical labourer makees nutrient.Assist as fructose metabolism process is not required to insulin, therefore glycosuria Patient, picked-up fructose still can carry out normal energy metabolism.The glycogen growing amount of metabolic conversion is Fructus Vitis viniferae in vivo 3 times of sugar, have the effect protected the liver.Strong with the strong binding ability of cell in vivo, can play the most progressively The effect released energy, therefore the athlete big to energy expenditure, take fructose beverage, can increase device endurance, Athlete is conducive to keep physical and rapid allaying tiredness etc..

Claims (1)

1. the production technology of a low-sugar canned fruits, it is characterised in that: low-sugar canned fruits is by following weight The raw material of composition is made:

With the raw material of one bottle of low-sugar canned fruits weight 590g, wherein:

Fruit 360 grams, 158 grams of water, high fructose syrup 69 grams, citric acid 1.5 grams, neotame 1 gram, dimension are raw Element C 0.5 gram；

Prepare low-sugar canned fruits to have followed these steps to:

(1), select: select pure color, appropriateness fresh, ripe, complete various fruits to make raw material；

(2), pretreatment: make early stage according to the characteristic of fruit and process, take peeling, remove carpopodium, removal core etc. Processing, fruit is divided into two-stage by size and processes respectively；

(3), precook or evacuate: by fruit fine and close for sarcocarp such as: Fructus Persicae, Fructus Pruni, Fructus Crataegi, process of precooking must be carried out, Control the water temperature 90 DEG C～100 DEG C of jacketed pan, add the citric acid of 0.2%, pour the fruit chunk that pretreatment is good into, Time 4～10 minutes, cool down with circulating water immediately after pulling out with well-done for degree, cold for degree control jacketed pan Water temperature 90 DEG C～100 DEG C, add the citric acid of 0.2%, pour the fruit chunk that pretreatment is good into, the time 4～ 10 minutes, cool down with circulating water immediately after pulling out with well-done for degree, cold for spending, get rid of between pulp organization Air, soften sarcocarp simultaneously；The fruit that sarcocarp is loose, air is more between pulp organization is such as: Fructus Fragariae Ananssae, Fructus Mali pumilae, Pears, are immersed in evacuation liquid and evacuate, poured in vacuum barrel by the evacuation liquid containing 30% high fructose syrup, then fall Entering the fruit block after processing, be pressed into gently in evacuation liquid by fruit with stainless steel cover, start to evacuate, vacuum is More than 0.08Mpa, the time, at 20～40 minutes, makes sarcocarp have hardness, and gets rid of the air between pulp organization；

(4), tinning: after weighing, pure water cleans tinning；

(5), prepared by sucrose solution: first boiled in jacketed pan by softening water, then by 15.5 kilograms of high fructose syrups, 514 grams of neotame, 750 grams of citric acids, 250 grams of ascorbic ratios add stirring in boiling water, keep 100 DEG C, 15 minutes time, filter standby after boiling, syrup concentration regarding fruit Maturity and other factors depending on, Scope, 18%～26%, is 10%～14% during can opening；

(6), note syrup: the dosage of syrup to be as the criterion away from bottleneck 8mm～10mm, the temperature of syrup at 40 DEG C～ Between 60 DEG C；

(7), coding: require that writing is clear, location-appropriate；

(8), seal: using vacuum seal, vacuum is between 0.04～0.07Mpa；

(9), sterilization: taking room temperature water dip sterilization, sterilizing time was at 20～40 minutes, in tank liquid, start into Water temperature in pot pot should be at 40 DEG C to 50 DEG C, after constant temperature terminates, progressively cool to central temperature in tank with cold water 35 DEG C～40 DEG C；

(10), tank is wiped: clean water and other dirt of bottle cap and bottle wall；

(11), constant temperature: room temperature processes 5～7 round the clock, the 3rd day collapse of setting, plays inspection, and rejecting is leaked gas vacuum error Tank, the 7th day packaging；

(12), inspection: sense organ, physical and chemical index answer conformance with standard requirement；Microorganism should meet tinned food business Sterility requirements；

(13), packaging warehouse-in: trade mark rectifies, it is smooth to case, joint sealing is tight, it is neat to put.