CN105875810A - Preparation method of canned strawberry - Google Patents
Preparation method of canned strawberry Download PDFInfo
- Publication number
- CN105875810A CN105875810A CN201610291675.5A CN201610291675A CN105875810A CN 105875810 A CN105875810 A CN 105875810A CN 201610291675 A CN201610291675 A CN 201610291675A CN 105875810 A CN105875810 A CN 105875810A
- Authority
- CN
- China
- Prior art keywords
- fructus fragariae
- fragariae ananssae
- fruit
- soup
- strawberries
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- 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
-
- 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
- A23B7/005—Preserving by heating
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Abstract
The invention relates to the field of production of canned fruit, in particular to a preparation method of canned strawberry. The traditional canned strawberry has the disadvantage that the fruit texture of strawberries is fine and soft, so that the strawberries gradually become too soft and even collapse after being soaked in soup for a long time, and the eating mouth feel is seriously influenced by the too soft strawberries. The invention aims at providing the preparation method of the canned strawberry. According to the method, the strawberries and strawberry soup are packaged in a separated way, and are mixed again when in use. Therefore, the problem that the pulp tissues of the strawberries become soft due to the fact of long-term immersion of the strawberries in the soup is solved, the toughness of the pulp tissues of the strawberries can be maintained within a longer time, and the mouth feel of the canned strawberry is not reduced.
Description
Technical field
The present invention relates to production and the making field of tinned fruit, be specifically related to a kind of canned strawberry manufacture method.
Background technology
Fructus Fragariae Ananssae is a kind of fruit being loved by the people, have another name called raspberry, the ocean certain kind of berries, the certain kind of berries etc., outward appearance is heart, delicious red tender, containing special strong fruit aroma.Sarcocarp is red, meat is the most tough, core is seedless, taste is sour-sweet, Fructus Fragariae Ananssae is rich in aminoacid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carotene, vitamin B1, B2, nicotinic acid and mineral calcium, magnesium, phosphorus, potassium, ferrum etc., and these nutrients have good facilitation to growth promoter.Fructus Fragariae Ananssae moisture is big, juice is many, perishable, is unfavorable for preserving for a long time.People are generally by preparing the purpose that canned strawberry reaches to preserve for a long time.Traditional canned strawberry, typically mixes Fructus Fragariae Ananssae and decoction, puts into tank and seals preservation.Time edible, being pulled out by Fructus Fragariae Ananssae from decoction, additionally Fructus Fragariae Ananssae decoction is also the beverage of a kind of delicious food.
This decoction and the canned strawberry of Fructus Fragariae Ananssae fruit mixing, although fruit breath is strong, delicious flavour, and can preserve for a long time, but there is such a shortcoming: owing to Fructus Fragariae Ananssae fruit quality is soft, although at the initial stage of completing, Fructus Fragariae Ananssae fruit can keep certain tissue toughness, but because its long period of soaking is in decoction, Fructus Fragariae Ananssae fruit so can be caused gradually to become the softest, even can disintegrate.The Fructus Fragariae Ananssae the softest meeting of fruit has a strong impact on eating mouth feel, so keeping the tissue toughness of Fructus Fragariae Ananssae fruit is to make the difficult problem that tradition Fructus Fragariae Ananssae fruit canned food is faced.
Summary of the invention
Present invention aim at providing a kind of canned strawberry manufacture method, the canned strawberry produced according to this manufacture method, being avoided that the Fructus Fragariae Ananssae pulp organization caused because of decoction long period of soaking is soft, the tissue toughness of Fructus Fragariae Ananssae sarcocarp can be maintained in a long time, and the mouthfeel of canned strawberry will not decline.
In order to realize foregoing invention purpose, it is provided that the manufacture method of a kind of canned strawberry, this manufacture method following processing step of employing:
(1) raw material prepares, and chooses fresh Fructus Fragariae Ananssae and cleans, and surface is dried, it is desirable to Fructus Fragariae Ananssae 8 becomes to 9 maturations, it is to avoid being selected in more than 9 maturations；
(2) Fructus Fragariae Ananssae dried is impregnated 24～36 hours by the sugar liquid using mass concentration ratio to be 35%～40%, then pulls out stand-by by Fructus Fragariae Ananssae fruit；
(3) join sucrose solution: by the sugar liquid dilute in step (2), obtain the sucrose solution that mass concentration ratio is 15%～20%, then according to every 100 grams of sucrose solution add the ratio addition blackberry juice of blackberry juice 5～9 grams, and adjust pH value to 4～5 with citric acid；
(4) sterilization: Fructus Fragariae Ananssae through sugar liquid dipping in step (2) is put in the sucrose solution that step (3) is configured to, then, is then heated to 90～100 degrees Celsius in the environment of sealing, keeps this temperature 18～26 minutes；Cool the temperature to 35～43 degrees Celsius subsequently, keep this temperature 1～2 hours, keeping 8～10 hours the most at normal temperatures；
(5) final package: in the environment of aseptic, the mixture of the Fructus Fragariae Ananssae fruit in step (4) with soup is filtered and is separated into Fructus Fragariae Ananssae fruit and Fructus Fragariae Ananssae soup, then Fructus Fragariae Ananssae fruit and Fructus Fragariae Ananssae soup are encapsulated respectively, and really and Fructus Fragariae Ananssae soup is according to every tank portion Fructus Fragariae Ananssae fruit and the ratio tinning of a Fructus Fragariae Ananssae soup by packaged Fructus Fragariae Ananssae.
In step (5), the packaged type of Fructus Fragariae Ananssae fruit is evacuation encapsulation.
The method have technical effect that:
(1). in the manufacture method of the canned strawberry that the present invention provides, Fructus Fragariae Ananssae fruit and Fructus Fragariae Ananssae soup is used to seal the mode of tinning respectively, Fructus Fragariae Ananssae fruit will not long period of soaking in decoction, avoid because decoction soaks the problem that the sarcocarp toughness that causes declines, and then avoid the problem that eating mouth feel that sarcocarp toughness deficiency causes is the best.
(2). in the canned strawberry manufacture method that the present invention provides, take the mode being packaged again after concentrating sterilization；The first subpackage taked relative to current technology, the mode then individually sterilized each sub-packing pot, the sterilization method that the present invention takes is in hgher efficiency.
Preferably, in the canned strawberry manufacture method that the present invention provides, using the mode of evacuation to be packaged Fructus Fragariae Ananssae fruit, the mode of Vacuum Package can preferably protect Fructus Fragariae Ananssae fruit.
Accompanying drawing illustrates:
Fig. 1 is the process chart of Fructus Fragariae Ananssae method for making canned in the present invention.
Detailed description of the invention:
Hereinafter the detailed description of the invention of the present invention is described in detail.It should be appreciated that detailed description of the invention described herein is merely to illustrate and explains the present invention, it is not limited to the present invention.
The invention provides the manufacture method of a kind of canned strawberry, the processing step of this manufacture method is:
(1) raw material prepares: chooses fresh Fructus Fragariae Ananssae and cleans, dries surface, it is desirable to Fructus Fragariae Ananssae 8 becomes to 9 maturations, it is to avoid being selected in more than 9 maturations；The excessive Fructus Fragariae Ananssae quality of Maturity is the softest thus be not suitable for processed, and the Fructus Fragariae Ananssae fruit mouthfeel taste that Maturity is not enough is poor.
(2) sugar liquid dipping: the Fructus Fragariae Ananssae dried is impregnated 24～36 hours by the sugar liquid using mass concentration ratio to be 35%～40%, then pulls out stand-by by Fructus Fragariae Ananssae fruit；Owing in follow-up finished product, Fructus Fragariae Ananssae fruit is not to be immersed in soup, setting up of this link may insure that Fructus Fragariae Ananssae fully enters sugar, it is ensured that Fructus Fragariae Ananssae fruit sugariness.
(3) join sucrose solution: the sugar liquid dilute that will leach in step (2), obtain the sucrose solution that mass concentration ratio is 15%～20%, then according to every 100 grams of sucrose solution add the ratio addition blackberry juice of blackberry juice 5～9 grams, and adjust pH value to 4～5 with citric acid；The dilute sugar liquid soaking Fructus Fragariae Ananssae makes sucrose solution, can avoid waste, adds blackberry juice and adjusts color, and blackberry juice can make decoction more delicious simultaneously, with the sour-sweet degree of citric acid regulation decoction.
(4) sterilization and homogenization: Fructus Fragariae Ananssae through sugar liquid dipping in step (2) is put in the sucrose solution that step (3) is configured to, then, is then heated to 90～100 degrees Celsius in the environment of sealing, keeps this temperature 18～26 minutes；Cool the temperature to 35～43 degrees Celsius subsequently, keep this temperature 1～2 hours, keeping 8～10 hours the most at normal temperatures.90～100 degrees Celsius of holding a period of times can ensure that sterilization is thoroughly；Middle gentle soak at room temperature, can make the composition in decoction well in Fructus Fragariae Ananssae fruit, the unnecessary sugar within Fructus Fragariae Ananssae fruit the most also can be made to incorporate decoction, it is to avoid cause mouthfeel sweet greasy because Fructus Fragariae Ananssae fruit sugar content is too many.
(5) final package: in the environment of aseptic, the mixture of the Fructus Fragariae Ananssae fruit in step (4) with sugar liquid is filtered and is separated into Fructus Fragariae Ananssae fruit and Fructus Fragariae Ananssae soup, then Fructus Fragariae Ananssae fruit and Fructus Fragariae Ananssae soup are encapsulated respectively, and really and Fructus Fragariae Ananssae soup is according to every tank portion Fructus Fragariae Ananssae fruit and the ratio tinning of a Fructus Fragariae Ananssae soup by packaged Fructus Fragariae Ananssae.
By Fructus Fragariae Ananssae fruit and the separately encapsulation of Fructus Fragariae Ananssae soup, Fructus Fragariae Ananssae fruit can be avoided by soup long period of soaking, long period of soaking can cause Fructus Fragariae Ananssae fruit quality soft, and eating mouth feel can be greatly reduced.Packaged Fructus Fragariae Ananssae fruit and Fructus Fragariae Ananssae soup can be taken out in tank time edible, pour in-tank mixing after taking apart into, canned strawberry now is sarcocarp and decoction admixture, and sarcocarp keeps certain toughness, taste good.
As a preferred embodiment of the present invention, in processing step of the present invention (5), the packaged type of Fructus Fragariae Ananssae fruit is evacuation encapsulation.The mode of Vacuum Package can more preferably protect form and the soft durometer of Fructus Fragariae Ananssae fruit.
Claims (2)
1. the manufacture method of a canned strawberry, it is characterised in that described manufacture method comprises the following steps:
(1) raw material prepares, and chooses fresh Fructus Fragariae Ananssae and cleans, dries surface, it is desirable to Fructus Fragariae Ananssae 8 becomes to 9 maturations, it is to avoid being selected in more than 9 maturations；
(2) sugar liquid dipping: the Fructus Fragariae Ananssae dried is impregnated 24～36 hours by the sugar liquid using mass concentration ratio to be 35%～40%, then pulls out stand-by by Fructus Fragariae Ananssae fruit；
(3) join sucrose solution: the sugar liquid dilute that will leach in step (2), obtain the sucrose solution that mass concentration ratio is 15%～20%, then according to every 100 grams of sucrose solution add the ratio addition blackberry juice of blackberry juice 5～9 grams, and adjust pH value to 4～5 with citric acid；
(4) sterilization and homogenization: Fructus Fragariae Ananssae through sugar liquid dipping in step (2) is put in the sucrose solution that step (3) is configured to, then, is then heated to 90～100 degrees Celsius in the environment of sealing, keeps this temperature 18～26 minutes；Cool the temperature to 35～43 degrees Celsius subsequently, keep this temperature 1～2 hours, keeping 8～10 hours the most at normal temperatures；
(5) final package: in the environment of aseptic, the mixture of the Fructus Fragariae Ananssae fruit in step (4) with soup is filtered and is separated into Fructus Fragariae Ananssae fruit and Fructus Fragariae Ananssae soup, then Fructus Fragariae Ananssae fruit and Fructus Fragariae Ananssae soup are encapsulated respectively, and really and Fructus Fragariae Ananssae soup is according to every tank portion Fructus Fragariae Ananssae fruit and the ratio tinning of a Fructus Fragariae Ananssae soup by packaged Fructus Fragariae Ananssae.
The manufacture method of a kind of canned strawberry the most as claimed in claim 1, it is characterised in that: in described step (5), the packaged type of Fructus Fragariae Ananssae fruit is evacuation encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291675.5A CN105875810A (en) | 2016-05-05 | 2016-05-05 | Preparation method of canned strawberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291675.5A CN105875810A (en) | 2016-05-05 | 2016-05-05 | Preparation method of canned strawberry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875810A true CN105875810A (en) | 2016-08-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610291675.5A Pending CN105875810A (en) | 2016-05-05 | 2016-05-05 | Preparation method of canned strawberry |
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| Country | Link |
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| CN (1) | CN105875810A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077408A (en) * | 2017-12-08 | 2018-05-29 | 徐州汇尔康食品有限公司 | A kind of production method of canned strawberry |
| CN108450824A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | A kind of blueberry can and preparation method thereof |
Citations (5)
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| CN101884424A (en) * | 2009-05-11 | 2010-11-17 | 叶欢乐 | Separating, heat-preserving and freshness-retaining method of instant noodles with soup |
| CN102047942A (en) * | 2010-12-03 | 2011-05-11 | 丹东美比食品有限公司 | Berry can and processing method thereof |
| CN102475130A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Novel low-sugar strawberry can and production process |
| CN102986845A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Strawberry can |
| CN104996548A (en) * | 2015-08-13 | 2015-10-28 | 芜湖嘉禾食品有限公司 | Canned strawberries and preparation method thereof |
-
2016
- 2016-05-05 CN CN201610291675.5A patent/CN105875810A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884424A (en) * | 2009-05-11 | 2010-11-17 | 叶欢乐 | Separating, heat-preserving and freshness-retaining method of instant noodles with soup |
| CN102475130A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Novel low-sugar strawberry can and production process |
| CN102047942A (en) * | 2010-12-03 | 2011-05-11 | 丹东美比食品有限公司 | Berry can and processing method thereof |
| CN102986845A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Strawberry can |
| CN104996548A (en) * | 2015-08-13 | 2015-10-28 | 芜湖嘉禾食品有限公司 | Canned strawberries and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450824A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | A kind of blueberry can and preparation method thereof |
| CN108077408A (en) * | 2017-12-08 | 2018-05-29 | 徐州汇尔康食品有限公司 | A kind of production method of canned strawberry |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160824 |