CN106035611B - The preparation method of low sugar health Yellow-peach can - Google Patents
The preparation method of low sugar health Yellow-peach can Download PDFInfo
- Publication number
- CN106035611B CN106035611B CN201610436662.2A CN201610436662A CN106035611B CN 106035611 B CN106035611 B CN 106035611B CN 201610436662 A CN201610436662 A CN 201610436662A CN 106035611 B CN106035611 B CN 106035611B
- Authority
- CN
- China
- Prior art keywords
- peach
- yellow
- acid
- piece
- solution
- 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.)
- Expired - Fee Related
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 52
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 46
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000002253 acid Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 240000005809 Prunus persica Species 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 52
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 21
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 13
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims description 13
- 239000000845 maltitol Substances 0.000 claims description 13
- 235000010449 maltitol Nutrition 0.000 claims description 13
- 229940035436 maltitol Drugs 0.000 claims description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 12
- 229940074391 gallic acid Drugs 0.000 claims description 12
- 235000004515 gallic acid Nutrition 0.000 claims description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 12
- 150000005846 sugar alcohols Chemical class 0.000 claims description 12
- 239000000811 xylitol Substances 0.000 claims description 12
- 235000010447 xylitol Nutrition 0.000 claims description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 12
- 229960002675 xylitol Drugs 0.000 claims description 12
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 claims description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 11
- 229930003268 Vitamin C Natural products 0.000 claims description 11
- 229940074360 caffeic acid Drugs 0.000 claims description 11
- 235000004883 caffeic acid Nutrition 0.000 claims description 11
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 claims description 11
- 150000007524 organic acids Chemical class 0.000 claims description 11
- 235000019154 vitamin C Nutrition 0.000 claims description 11
- 239000011718 vitamin C Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 5
- 229960004106 citric acid Drugs 0.000 claims description 5
- 229910000041 hydrogen chloride Inorganic materials 0.000 claims description 4
- IXCSERBJSXMMFS-UHFFFAOYSA-N hydrogen chloride Substances Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 208000035874 Excoriation Diseases 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000013461 design Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 description 8
- 238000009835 boiling Methods 0.000 description 7
- 238000007789 sealing Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229910000838 Al alloy Inorganic materials 0.000 description 1
- 235000011446 Amygdalus persica Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- IFTRFNLCKUZSNG-ZZAFTVETSA-N Lycoxanthin Natural products OC/C(=C\CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(\C)/C)\C)/C)\C)/C)\C)/C)/C IFTRFNLCKUZSNG-ZZAFTVETSA-N 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- NEAPKZHDYMQZCB-UHFFFAOYSA-N N-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]ethyl]-2-oxo-3H-1,3-benzoxazole-6-carboxamide Chemical compound C1CN(CCN1CCNC(=O)C2=CC3=C(C=C2)NC(=O)O3)C4=CN=C(N=C4)NC5CC6=CC=CC=C6C5 NEAPKZHDYMQZCB-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose 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@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- IFTRFNLCKUZSNG-UHFFFAOYSA-N lycoxanthin Chemical compound CC(C)=CCCC(C)=CC=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC=C(C)CCC=C(C)CO IFTRFNLCKUZSNG-UHFFFAOYSA-N 0.000 description 1
- 235000008699 lycoxanthin Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
-
- 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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Preparation (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of low sugar health Yellow-peach can, comprising the following steps: (1) selection surface is smooth, and 8-10 points of ripe yellow peaches clean up；(2) it removes the peel；(3) it will be cut in half without Beijing opera peach with knife along no Beijing opera peach bad mold joint, and cut out the red pulp at peach-pit and nearly core, and obtain peach piece；(4) hot soup is cooling；(5) desugar；(6) desugar peach piece is placed in fruit tank after sterilization, then acid solution is added into fruit tank, is vented, seals；(7) it sterilizes.The preparation method of low sugar health Yellow-peach can of the present invention, sugar is low, non-pigment preservative free, full of nutrition, it has been sufficiently reserved the original local flavor of yellow peach, has met very much popular taste, it is suitable for people of all ages, and also the storage time of can is long, processing technology is simple, and design rationally, is suitable for industrialized production.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of low sugar health Yellow-peach can.
Background technique
Yellow peach, Classification system: Amygdalus persica.The nutrition very abundant of yellow peach, its main nutrient composition have
Vitamin C, cellulose, carrotene, lycoxanthin, lycopene, malic acid, citric acid and various trace elements, wherein
Selenium, zinc content obviously higher than other common peaches.Yellow peach is not only full of nutrition, but also its medical care effect is also for generation
What people was spoken approvingly of, defaecation can be played, hypoglycemic, reducing blood lipid, promote appetite, free radical resisting, dispel by eating one to two yellow peaches daily
Except blackspot, anti-aging, the effects of immune function is improved, can be rated as the peach of health fruit, health.
The holding of the freshness of tinned fruit and nutritive value be it is advantageous, be only second to fresh fruit.It is adopted from raw material
Pick that the overall process processed is generally very short, Gao Wenre has halted all chemical reactions of fruit and vegetable food.Can not only stores
The nutritive value of fruit, also facilitates transport, and people can be made to taste from the whole nation even mouthfeel of whole world fruit, mentioned
The utility value of high fruit.
Yellow-peach can not only maintains the antioxidation of vitamin C and carrotene in yellow peach, also maintains yellow peach
Medical care effect, and it is easy to carry, and keeping quality is strong, is a kind of nutritious can of great market potential.
In China, can is all kinds of, is favored by people, but can is to extend storage life at present, and tinned food exists
Preservative to be added in manufacturing process, it is often edible to have damage to liver, kidney.Contain additive in can, also in order to make can
It is more delicious, the additives such as fragrance, pigment, artificial flavors can be added in process, often eat and be harmful to the human body.
The present invention provides a kind of preparation method of low sugar health Yellow-peach can, pigment and anti-corrosion are not added in preparation process
Agent.
Summary of the invention
Aiming at the above shortcomings existing in the prior art, technical problem to be solved by the invention is to provide a kind of low sugar to support
The preparation method of raw Yellow-peach can.
Object of the present invention is to what is be achieved through the following technical solutions:
A kind of preparation method of low sugar health Yellow-peach can, comprising the following steps:
(1) it is smooth to choose surface, 8-10 points of ripe yellow peaches clean up；
(2) yellow peach after cleaning is put into temperature is 90-95 DEG C, and mass concentration is in the sodium hydroxide solution of 3-5%
30-60s is managed, is then pulled out in the water for being put into 15-35 DEG C, and hand rubbing makes excoriation, is then pulled out and is put into mass concentration and is
It is impregnated 2-3 minutes in the hydrogen chloride solution of 0.1-0.5%, then pulls out to be put into the sodium chloride solution that mass concentration is 1-2% and protect
It color 5-15 minutes, is then cleaned with clear water, obtains no Beijing opera peach；
(3) it will be cut in half without Beijing opera peach with knife along no Beijing opera peach bad mold joint, and cut out the red fruit at peach-pit and nearly core
Meat obtains peach piece；
(4) peach piece is put into temperature is 95-100 DEG C, and mass concentration is 4-8 points in the citric acid solution of 0.05-0.15%
Then clock is pulled out and is cooled to 25-45 DEG C in the water for be put into 15-35 DEG C, blanching peach piece after cooling is obtained；
(5) blanching peach piece after cooling is put into the vitamin C aqueous solution that mass concentration is 1 ‰ -5 ‰, impregnates 10-12
A hour obtains desugar peach piece；
(6) desugar peach piece is placed in fruit tank after sterilization, then acid solution is added into fruit tank, is vented, covered close
Envelope；
(7) it sterilizes.
Preferably, in the step (6) acid solution additional amount be desugar peach sheet weight 45-65%.
Preferably, the acid solution in the step (6) is prepared by the raw material of following weight parts: 70-80 parts of water, sugar alcohol 1-
5 parts, 0.05-0.5 parts of organic acid.
Preferably, the sugar alcohol is hydroxyl isomaltulose, maltitol, mixture one or more in xylitol.
It is highly preferred that the sugar alcohol is mixed by hydroxyl isomaltulose, maltitol, xylitol, the isomaltose
Alcohol, maltitol, xylitol mass ratio be (1-3): (1-3): (1-3).
Preferably, the organic acid is citric acid, gallic acid, mixture one or more in caffeic acid.
It is highly preferred that the organic acid is mixed by citric acid, gallic acid, caffeic acid, the citric acid is not eaten
Sub- acid, caffeinic mass ratio are (1-3): (1-3): (1-3).
The fruit tank can be the industry general glass jar, can or aluminium alloy can.
Specifically, in the present invention:
Sodium hydroxide, No. CAS: 1310-73-2.
Sodium chloride, No. CAS: 7647-14-5.
Hydrogen chloride, No. CAS: 7647-01-0.
Vitamin C, No. CAS: 50-81-7.
Hydroxyl isomaltulose, No. CAS: 534-73-6.
Maltitol, No. CAS: 585-88-6.
Xylitol, No. CAS: 16277-71-7.
Citric acid, No. CAS: 77-92-9.
Gallic acid, No. CAS: 149-91-7.
Caffeic acid, No. CAS: 526-83-0.
The preparation method of low sugar health Yellow-peach can of the present invention, sugar is low, non-pigment preservative free, full of nutrition, sufficiently
The original local flavor for remaining yellow peach meets popular taste very much, suitable for people of all ages, and the storage time of can is long, processing technology
Simply, design rationally, is suitable for industrialized production.
Specific embodiment
The present invention will be further explained with reference to the examples below, as described below, is only to preferable implementation of the invention
Example, not limits the present invention, any person skilled in the art is possibly also with the disclosure above
Technology contents be changed to the equivalent embodiment changed on an equal basis.Without departing from the concept of the present invention, according to the present invention
Technical spirit any simple modification or equivalent variations that following embodiment is made, fall within the scope of protection of the present invention.
Yellow peach, the yellow peach produced using Anhui Dangshan.
Embodiment 1
The preparation method of low sugar health Yellow-peach can, comprising the following steps:
(1) selection is fresh, and surface is smooth, 8 points of ripe yellow peaches, washes with water clean；
(2) yellow peach after cleaning is put into temperature is 92 DEG C, handles 45s in the sodium hydroxide solution that mass concentration is 4%,
Then pull out in the water for being put into 25 DEG C, and hand rubbing makes excoriation, then pull out be put into mass concentration be 0.3% hydrogen chloride it is molten
It is impregnated 2.5 minutes in liquid, then pulls out and be put into the sodium chloride solution that mass concentration is 1.5% color protection 10 minutes, then use clear water
It cleans, obtains no Beijing opera peach；
(3) it will be cut in half without Beijing opera peach with knife along no Beijing opera peach bad mold joint, and cut out the red fruit at peach-pit and nearly core
Meat obtains peach piece；
(4) peach piece is put into temperature is 98 DEG C, 6 minutes in the citric acid solution that mass concentration is 0.1%, then pulls out and puts
Enter and be cooled to 35 DEG C in 25 DEG C of water, obtains blanching peach piece after cooling；
(5) blanching peach piece after cooling is put into the vitamin C aqueous solution that mass concentration is 3 ‰, impregnates 11 hours,
Obtain desugar peach piece；
(6) 310 grams of desugar peach pieces are placed on capacity is 500mL, and (fruit tank is in 100 DEG C of boiling water for the fruit tank after disinfection
In boil 5 minutes sterilize) in, then it is 85 DEG C that temperature, which is added, into fruit tank, and weight is 170 grams of acid solution, is not sealed can；
It will be heated under 85 DEG C of delivery temperature after not sealing can feeding fumer using fumer heating degassing method exhaust again,
Make not seal can central temperature and reach 85 DEG C, is vented 10 minutes, escapes the temperature of food product sufficiently；Do not seal can from
It to seal after being taken out in fumer, be sealed using sealed method while hot immediately, i.e., by the rolling of the idler wheel of fruit can seamer
Pressure effect, to reach sealing purpose, obtains sealing can by the edge crimped of tin plate cover under tank neck flange；
(7) sealing can is sterilized, method for disinfection is the sterilization of normal pressure boiling water, and equipment is vertical opening retort, first
Suitable quantity of water is injected in pot, then leads to steam heating again, when water boiling in pot, the sealing can for being preheating to 60 DEG C is put into pot
Interior, sealing can should be fully immersed in water, when water temperature is raised to boiling again in pot, start to calculate sterilizing time, and keep
Water boiling is boiled 20 minutes in boiling water bath, uses hot water spray sub-sectional cooling after sterilization immediately, and the temperature section of warm water is set as 65
DEG C, 43.5 DEG C, 30 DEG C, will sealing can temperature be down to 35 DEG C；It is stored 7 days for (37 DEG C) in insulation repository.Obtain embodiment 1
Low sugar health Yellow-peach can.
Acid solution in the step (6) is prepared by the raw material of following weight parts: 75 parts of water, 2.1 parts of sugar alcohol, organic acid
0.15 part.
Acid solution preparation: being cooled to 25 DEG C after boiling is boiled, organic acid then is added, sugar alcohol is uniformly mixed to obtain the final product.
The sugar alcohol is that 1:1:1 is uniformly mixed by hydroxyl isomaltulose, maltitol, xylitol in mass ratio
It arrives.
The organic acid is that 1:1:1 is uniformly mixed to obtain by citric acid, gallic acid, caffeic acid in mass ratio.
Embodiment 2
Substantially the same manner as Example 1, difference is only in that: the sugar alcohol is in mass ratio by maltitol, xylitol
1:1 is uniformly mixed to obtain.Obtain the low sugar health Yellow-peach can of embodiment 2.
Embodiment 3
Substantially the same manner as Example 1, difference is only in that: the sugar alcohol by hydroxyl isomaltulose, xylitol in mass ratio
It is uniformly mixed to obtain for 1:1.Obtain the low sugar health Yellow-peach can of embodiment 3.
Embodiment 4
Substantially the same manner as Example 1, difference is only in that: the sugar alcohol is by hydroxyl isomaltulose, maltitol by quality
Than being uniformly mixed to obtain for 1:1.Obtain the low sugar health Yellow-peach can of embodiment 4.
Embodiment 5
Substantially the same manner as Example 1, difference is only in that: the organic acid by gallic acid, caffeic acid in mass ratio
It is uniformly mixed to obtain for 1:1.Obtain the low sugar health Yellow-peach can of embodiment 5.
Embodiment 6
Substantially the same manner as Example 1, difference is only in that: the organic acid is in mass ratio by citric acid, caffeic acid
1:1 is uniformly mixed to obtain.Obtain the low sugar health Yellow-peach can of embodiment 6.
Embodiment 7
Substantially the same manner as Example 1, difference is only in that: the organic acid by citric acid, gallic acid in mass ratio
It is uniformly mixed to obtain for 1:1.Obtain the low sugar health Yellow-peach can of embodiment 7.
Test case 1
To the low sugar health Yellow-peach can of embodiment 1-7 preparation, 25 DEG C are placed in, preservation half under 85% environment of relative humidity
Year, total plate count test is carried out using " measurement of GB/T 4789.2-2010 microbiological test of food hygiene total plate count ".Tool
Body test result is shown in Table 1.
Table 1: total plate count tests table cfu/g
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (hydroxyl isomaltulose, maltitol, xylitol compounding) biocidal property
Embodiment 2-4 (hydroxyl isomaltulose, maltitol, any two kinds of compoundings in xylitol) can be apparently higher than.Comparing embodiment 1 and reality
Apply a 5-7, embodiment 1 (citric acid, gallic acid, caffeic acid compounding) bacteriostasis property be apparently higher than embodiment 5-7 (citric acid,
Any two kinds of compoundings in gallic acid, caffeic acid).
Test case 2
To the low sugar health Yellow-peach can of embodiment 1-7 preparation, is placed 3 months at a temperature of being placed in 38 DEG C, measure each implementation
Example in March when vitamin C relative to the embodiment 0 month when residual content.Using rp-hplc determination,
DiamonsilTM C18 chromatographic column (4.6mm × 250mm, 5 μm), mobile phase are that -0.1% phosphoric acid of methanol (v/v=5:95) is stream
Dynamic phase, flow velocity 1mLmin-1, 25 DEG C of column temperature, Detection wavelength 242nm.Concrete outcome is shown in Table 2.
Table 2: vitamin C residual content test result table
| Vitamin C residual content, % | |
| Embodiment 1 | 99.6 |
| Embodiment 2 | 94.2 |
| Embodiment 3 | 95.1 |
| Embodiment 4 | 94.4 |
| Embodiment 5 | 93.7 |
| Embodiment 6 | 93.0 |
| Embodiment 7 | 92.9 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (hydroxyl isomaltulose, maltitol, xylitol compounding) vitamin C
Residual content is apparently higher than embodiment 2-4 (hydroxyl isomaltulose, maltitol, any two kinds of compoundings in xylitol).Compare implementation
Example 1 and embodiment 5-7, embodiment 1 (citric acid, gallic acid, caffeic acid compounding) vitamin C residual content are apparently higher than implementation
Example 5-7 (citric acid, gallic acid, any two kinds of compoundings in caffeic acid).
Claims (1)
1. a kind of preparation method of low sugar health Yellow-peach can, comprising the following steps:
(1) it is smooth to choose surface, 8-10 points of ripe yellow peaches clean up；
(2) yellow peach after cleaning is put into temperature is 90-95 DEG C, handles 30- in the sodium hydroxide solution that mass concentration is 3-5%
60s is then placed in 15-35 DEG C of water, and hand rubbing makes excoriation, is then placed in the hydrogen chloride that mass concentration is 0.1-0.5%
It is impregnated 2-3 minutes in solution, places into the sodium chloride solution that mass concentration is 1-2% color protection 5-15 minutes, then washed with clear water
Only, no Beijing opera peach is obtained；
(3) it will be cut in half without Beijing opera peach with knife along no Beijing opera peach bad mold joint, and cut out the red pulp at peach-pit and nearly core,
Obtain peach piece；
(4) peach piece is put into temperature is 95-100 DEG C, and mass concentration is 4-8 minutes in the citric acid solution of 0.05-0.15%, so
It is put into 15-35 DEG C of water afterwards and is cooled to 25-45 DEG C, obtain blanching peach piece after cooling；
(5) blanching peach piece after cooling is put into the vitamin C aqueous solution that mass concentration is 1 ‰ -5 ‰, impregnates 10-12
Hour, obtain desugar peach piece；
(6) desugar peach piece is placed in fruit tank after sterilization, then acid solution is added into fruit tank, is vented, seals；
The acid solution is prepared by the raw material of following weight parts: 70-80 parts of water, 1-5 parts of sugar alcohol, 0.05-0.5 parts of organic acid；
The sugar alcohol is mixed by hydroxyl isomaltulose, maltitol, xylitol, the hydroxyl isomaltulose, maltitol, wood
The mass ratio of sugar alcohol is (1-3): (1-3): (1-3)；
(7) it sterilizes；
The additional amount of acid solution is the 45-65% of desugar peach sheet weight in the step (6)；
The organic acid is mixed by citric acid, gallic acid, caffeic acid, the citric acid, gallic acid, caffeinic
Mass ratio is (1-3): (1-3): (1-3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610436662.2A CN106035611B (en) | 2016-06-17 | 2016-06-17 | The preparation method of low sugar health Yellow-peach can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610436662.2A CN106035611B (en) | 2016-06-17 | 2016-06-17 | The preparation method of low sugar health Yellow-peach can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106035611A CN106035611A (en) | 2016-10-26 |
| CN106035611B true CN106035611B (en) | 2019-03-22 |
Family
ID=57167627
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610436662.2A Expired - Fee Related CN106035611B (en) | 2016-06-17 | 2016-06-17 | The preparation method of low sugar health Yellow-peach can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106035611B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692110A (en) * | 2017-08-25 | 2018-02-16 | 安徽网加电子商务有限公司 | A kind of preparation method of low sugar Yellow-peach can |
| CN107495209A (en) * | 2017-08-25 | 2017-12-22 | 安徽网加电子商务有限公司 | A kind of preparation method of new canned yellow peach in syrup |
| CN109362871A (en) * | 2018-09-26 | 2019-02-22 | 孔东鹏 | A kind of preparation method of Yellow-peach can |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940030A (en) * | 2012-02-10 | 2013-02-27 | 李钊 | Production technology of low-sugar fruit can |
| CN104366321A (en) * | 2014-10-17 | 2015-02-25 | 湖北仙仙果品有限公司 | Production method of xylitol-containing yellow peach cans |
| CN105380160A (en) * | 2015-10-22 | 2016-03-09 | 四川省汇泉罐头食品有限公司 | Method for preparing yellow peach cans |
-
2016
- 2016-06-17 CN CN201610436662.2A patent/CN106035611B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940030A (en) * | 2012-02-10 | 2013-02-27 | 李钊 | Production technology of low-sugar fruit can |
| CN104366321A (en) * | 2014-10-17 | 2015-02-25 | 湖北仙仙果品有限公司 | Production method of xylitol-containing yellow peach cans |
| CN105380160A (en) * | 2015-10-22 | 2016-03-09 | 四川省汇泉罐头食品有限公司 | Method for preparing yellow peach cans |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106035611A (en) | 2016-10-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101661339B1 (en) | Fructooligosaccharide fruits syrup and manufacturing method thereof | |
| KR101166907B1 (en) | The extract of rhynchosia volubilis and its manufacturing method bearing the character of bioactivity such as blood sugar | |
| CN103535569B (en) | A kind of poultry livers debitterize takes off the method for raw meat | |
| CN106035611B (en) | The preparation method of low sugar health Yellow-peach can | |
| CN103564547A (en) | Water-boiled peanut and preparation method thereof | |
| CN101933583A (en) | Process for preparing smallanthus sonchifolius slices | |
| CN102160660A (en) | Can processing method for keeping integrity and elasticity of sea cucumber | |
| CN105076637A (en) | Preserved kiwi fruit processing method | |
| CN106070541B (en) | The preparation method of non-pigment preservative free tinned fruit | |
| CN103719241A (en) | Processing technology of hawthorn can | |
| CN106071663B (en) | The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can | |
| CN102813248A (en) | Instant lactarius deliciosus soup production method | |
| CN104544306A (en) | Chopped chilli-flavored small dried fish | |
| CN106070560A (en) | The preparation method of low sugar Yellow-peach can | |
| CN104431870A (en) | Process for preparing canned sweet potato | |
| CN106072118B (en) | The preparation method of beautifying face and moistering lotion health care Yellow-peach can | |
| CN106035625A (en) | Biological pickling and preserving method of green plums | |
| CN104430803B (en) | Mixed sea cucumber can and processing method thereof | |
| CN106072131A (en) | The preparation method of reducing blood sugar and blood lipid Yellow-peach can | |
| CN102119716B (en) | Preserving and producing methods of coconut | |
| CN105647758A (en) | Rose-containing sparkling wine and preparation method thereof | |
| CN106035613A (en) | Preparation method for beauty-maintaining and young-keeping canned yellow peaches | |
| CN110731489A (en) | Preparation method of low-sugar blueberry and rose compound health jam | |
| CN105248609A (en) | Manufacturing method for abalone can | |
| CN104366348A (en) | European pear and cinnamon can |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 201808 602-7, Lane 8, 1661, Jialuo Highway, Jiading District, Shanghai Patentee after: Guoye (Shanghai) Agricultural Technology Co., Ltd. Address before: 201808 602-7, Lane 8, 1661, Jialuo Highway, Jiading District, Shanghai Patentee before: Ye ye (Shanghai) agricultural Polytron Technologies Inc |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20190322 Termination date: 20210617 |