CN106360462A - Making method of canned kiwi fruits - Google Patents
Making method of canned kiwi fruits Download PDFInfo
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- CN106360462A CN106360462A CN201610744941.5A CN201610744941A CN106360462A CN 106360462 A CN106360462 A CN 106360462A CN 201610744941 A CN201610744941 A CN 201610744941A CN 106360462 A CN106360462 A CN 106360462A
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- temperature
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- fructus actinidiae
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- actinidiae chinensiss
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 39
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 24
- 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 39
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 32
- 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 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 239000000243 solution Substances 0.000 claims description 38
- 229930006000 Sucrose Natural products 0.000 claims description 23
- 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 claims description 23
- 239000005720 sucrose Substances 0.000 claims description 23
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 22
- 239000003518 caustics Substances 0.000 claims description 22
- 235000013324 preserved food Nutrition 0.000 claims description 20
- 229960005070 ascorbic acid Drugs 0.000 claims description 13
- 235000021433 fructose syrup Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 206010033546 Pallor Diseases 0.000 abstract description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract 9
- 239000006188 syrup Substances 0.000 abstract 4
- 235000020357 syrup Nutrition 0.000 abstract 4
- 235000011121 sodium hydroxide Nutrition 0.000 abstract 3
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000447437 Gerreidae Species 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 9
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- 239000000047 product Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 206010049865 Achromotrichia acquired Diseases 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 2
- 241000282553 Macaca Species 0.000 description 2
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 2
- 206010033799 Paralysis Diseases 0.000 description 2
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- 239000002221 antipyretic Substances 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 208000019425 cirrhosis of liver Diseases 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- 235000010755 mineral Nutrition 0.000 description 2
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- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 2
- 229960002646 scopolamine Drugs 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000004666 bacterial spore Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014613 canned/preserved soup Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000012976 tarts Nutrition 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
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a making method of canned kiwi fruits. The making method comprises the following steps of (1) selecting fresh kiwi fruits; (2) peeling the selected kiwi fruits with caustic soda liquor, wherein the concentration of the caustic soda liquor is controlled to be 8-12%, the temperature of the caustic soda liquor is controlled to be 90-96 DEG C, and blanching time is controlled to be 60-120s; step (3) performing quick temperature reduction and cooling, rinsing the cooled kiwi fruits with cold water, and putting the rinsed kiwi fruits in a vitamin C solution for soaking; (4) putting the peeled kiwi fruits in a vacuum pot, performing vacuum pumping and exhausting, wherein the exhausting pressure is 0.08-0.09MPa, and the exhausting time is 15-25min, and after exhausting, performing rinsing with clean water; (5) cutting the treated kiwi fruits into kiwi fruit slices, loading the kiwi fruit slices into cans, and injecting syrup into the cans, wherein the syrup contains the following components in percentage by weight: 18-24% of high fructose corn syrup, 0.1-0.2% of citric acid, 75-82% of water and 0.1-0.5mg/Kg of vitamin C, and the temperature of the syrup is 90-100 DEG C when the syrup is injected into the cans; (6) performing sealing and sterilization, wherein the sterilization temperature is 93-95 DEG C, and the sterilization time is 17-20min; and (7) after sterilization, performing quick cooling to 38 DEG C or below. The canned kiwi fruits have the advantages of being good in color protection effects, compact in fruit flesh tissues and good in mouth feel, and through controlling a making technology, the preservation time can completely meet product requirements.
Description
Technical field
The present invention relates to a kind of food processing technology, especially relate to a kind of tinned fruit processing technique.
Background technology
Fructus actinidiae chinensiss are also called Fructus Averrhoae Carambolae, pears etc., are described as " treasure in fruit ", cover, unique flavor nutritious because of it.Macaque
Various nutrient elements, such as vitaminss, minerals, amino acidses etc. are contained, wherein Determination of Vitamin C is especially rich in Fructus Persicae
Rich.Supplement to the Herbal has been described: " Fructus actinidiae chinensiss salty in the mouth is nontoxic, can hyoscine, cure mainly joint wind, paralyse unsuccessful, middle aged poliosis.”
Modern pharmacological research shows, Fructus actinidiae chinensiss have functions that to nourish negative and positive, antipyretic quench the thirst, diuresis, fluid dryness and middle qi-regulating, to height
Blood pressure, coronary heart disease, arteriosclerosis, liver cirrhosis etc. play the role of prevention.Fructus actinidiae chinensiss eat as fresh fruit has certain seasonality,
It is difficult to equal edible throughout the year, and after being fabricated to canned food, can be convenient for people to eat, make local flavor and effect of Fructus actinidiae chinensiss
Enjoy for people at any time.
At present have Fructus actinidiae chinensiss tinned fruit open file, such as Chinese patent cn201410721627.6 and
Cn201410686798.x discloses canned Chinese gooseberry preparation method, wherein all removes kiwi fruit using the method for alkali liquor digestion
Skin, and do not take any protective measure after peeling immediately, easily there is browning reaction in Fructus actinidiae chinensiss, so that surface color is lost,
Reduce Fructus actinidiae chinensiss sensory effects；Chinese patent cn201410315399.2 discloses a kind of preparation method of canned Chinese gooseberry, its
To make canned food by the way of Fructus actinidiae chinensiss are pulled an oar, this will reduce the mouthfeel of Fructus actinidiae chinensiss, so that people is experienced less than trial test macaque
The similar impression of Fructus Persicae fresh fruit.
Content of the invention
For solving above-mentioned technical problem, the present invention provides a kind of canned Chinese gooseberry manufacture method.
A kind of canned Chinese gooseberry manufacture method of offer is provided, comprises the steps:
1) no wound no disease pest and intact fresh Fructus actinidiae chinensiss are selected；
2) fresh Fructus actinidiae chinensiss adopt caustic lye of soda to remove the peel, and described caustic lye of soda mass concentration is 8-12%, and temperature is 90-96 DEG C,
Blanching time is 60-120s；
3) the Fructus actinidiae chinensiss fast cooling cooling after caustic lye of soda blanch, and use cold water flush, remove crust, be then put in dimension life
Soak in plain c solution, prevent Fructus actinidiae chinensiss sarcocarp from browning reaction occurring, destroy nutritive value and affect kiwifruit flavor；Described dimension
Raw element c solution concentration is 0.3-1 ‰；
4) Fructus actinidiae chinensiss after peeling are put into vacuumizing and exhausting in vacuum kettle, pressure at expulsion is 0.08-0.09mpa, aerofluxuss
Time is 15-25min；Rinsed with clear water after aerofluxuss；
5) by the Kiwifruit Slice after above-mentioned process, tinning, inject sucrose solution, described sucrose solution contains following percentage by weight
Component, high fructose syrup 18-24%, citric acid 0.1-0.2%, vitamin c 0.0001-0.0005 ‰；Described sucrose solution temperature is in note
Fashionable for 90-100 DEG C；
6) seal, sterilization；Described sterilization temperature is 93-95 DEG C, and the time is 17-20min；
7) it is rapidly cooled to less than 38 DEG C after sterilizing.
Further, step 6) in sterilization when canned food central temperature be 89-90 DEG C, with ensure sterilization temperature-rise period in tank
Head content and external heat exchange in time, reach sterilization temperature, make sterilization thorough within the shortest time；
Further, step 7) in canned food central temperature be 38 DEG C, in order to avoid canned food contents temperature is too high, cause Fructus actinidiae chinensiss
Sarcocarp mouthfeel is lost and nutrient substance loss.
Raw material used in the present invention:
Various nutrient elements, such as vitaminss, minerals, amino acidses etc., wherein vitamin c are contained in Fructus actinidiae chinensiss
Content is especially abundant.Supplement to the Herbal has been described: " Fructus actinidiae chinensiss salty in the mouth is nontoxic, can hyoscine, cure mainly joint wind, paralysis unsuccessful,
Middle aged poliosis." modern pharmacological research shows, Fructus actinidiae chinensiss have nourishing negative and positive, antipyretic quench the thirst, diuresis, fluid dryness and middle qi-regulating
Effect, plays the role of prevention to hypertension, coronary heart disease, arteriosclerosis, liver cirrhosis etc.；
High fructose syrup is also referred to as high fructose syrup, good fluidity under room temperature, easy to use, and its sugariness is high, has fruit delicate fragrance, protects
Moist preferable, osmotic pressure is big, and the fruit juice being prevented from after being therefore added in canned food soup in Fructus actinidiae chinensiss sarcocarp oozes out into decoction
In, keep the distinctive local flavor of Fructus actinidiae chinensiss；High fructose syrup heat is low, meets concept of modern health；
Citric acid is a kind of edible acids, from fermentable, has gently frank tart flavour, makes an addition to canned soup
Both the acid environment of canned food soup, the growth of suppression microorganism as flavoring agent, can be adjusted after in liquid simultaneously, play preservative
Effect；Citric acid can improve product sensory character, strengthens internal homergy, and appetite strengthening simultaneously promotes internal calcium, phosphorus substance
Digest and assimilate；
Vitamin c has antioxidative effect, after adding to canned food soup, can capture oxygen in head space and molten
The oxygen of solution, prevents from being catalyzed browning reaction, in case canned food variable color in storage；Still prevent the Oxidation in water fruits and vegetables,
Contribute to preserving fragrance and the local flavor of fruit and vegerable；Vitamin c is used cooperatively with citric acid, and the latter can reduce the work of ph value, inhibitory enzyme
Property, and the effect of chelating agen can be played, promote citric acid to play a role.
Advantages and advantages of the invention are:
(1) utilize caustic lye of soda mode that Fructus actinidiae chinensiss are removed the peel, conveniently operate and control, so that Fructus actinidiae chinensiss is removed the peel complete, sarcocarp light
Cunning is intact, and material loss is few；Now heating can also tentatively exclude partial air in pulp organization, makes will not occur during sterilization to jump lid
Or Decrepitation Phenomena, softens Fructus actinidiae chinensiss quality so as to not broken, reduces volume, be easy to tinning simultaneously；And destroy fruits and vegetables tissue
Interior enzyme, prevents rotten variable color, increases cell permeability of the membrane, so that sucrose solution is easily penetrated inside sarcocarp；
(2) cool down rapidly after caustic lye of soda blanch and put into Fructus actinidiae chinensiss in vitamin c aqueous solution, prevent Fructus actinidiae chinensiss to be excessively subject to
Heat, makes pulp organization excessively soft, and removes remaining alkali to avoid damage to sarcocarp increase loss, also avoids Fructus actinidiae chinensiss to send out with air contact
Raw oxidizing brown stain reaction, the color and luster of protection Fructus actinidiae chinensiss and local flavor；
(3) citric acid in sucrose solution reduces ph to weaken the heat resistance of bacterial spore, makes sterilization temperature and time suitable
Reduce and reduce, saving heat energy；Select 93-95 DEG C of sterilization temperature, it can be avoided that temperature too high make Fructus actinidiae chinensiss mouthfeel lose with
And too low can not thoroughly sterilization of temperature leads to product to go bad；
(4) process through vacuum exhaust, remove the air in kiwi fruit meat tissue further, make tissue consolidation, it is to avoid
The soft mouthfeel of blanch consequence dried meat floss and " false fat tank " phenomenon occur.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1
The present invention provides a kind of canned Chinese gooseberry manufacture method, comprises the steps:
1) no wound no disease pest and intact fresh Fructus actinidiae chinensiss are selected；
2) fresh Fructus actinidiae chinensiss adopt caustic lye of soda to remove the peel, and described caustic lye of soda mass concentration is 8%, and temperature is 96 DEG C, during blanch
Between be 90s；
3) the Fructus actinidiae chinensiss fast cooling cooling after caustic lye of soda blanch, and use cold water flush, remove crust, be then put in dimension life
Soak in plain c solution, prevent Fructus actinidiae chinensiss sarcocarp from browning reaction occurring, destroy nutritive value and affect kiwifruit flavor；Described dimension
Raw element c solution concentration is 0.3 ‰；
4) Fructus actinidiae chinensiss after peeling are put into vacuumizing and exhausting in vacuum kettle, pressure at expulsion is 0.08mpa, evacuation time is
25min；Rinsed with clear water after aerofluxuss；
5) by the Kiwifruit Slice after above-mentioned process, tinning, inject sucrose solution, described sucrose solution contains following percentage by weight joins
The composition of ratio, high fructose syrup 18%, citric acid 0.1%, vitamin c 0.001 ‰；Described sucrose solution temperature is 100 in injection
℃；
6) seal, sterilization；Described sterilization temperature is 93 DEG C, and the time is 20min；
7) it is rapidly cooled to less than 38 DEG C after sterilizing.
Further, step 6) in sterilization when canned food central temperature be 89 DEG C；
Further, step 7) in canned food central temperature be 38 DEG C.
Embodiment 2
The present invention provides a kind of canned Chinese gooseberry manufacture method, comprises the steps:
1) no wound no disease pest and intact fresh Fructus actinidiae chinensiss are selected；
2) fresh Fructus actinidiae chinensiss adopt caustic lye of soda to remove the peel, and described caustic lye of soda mass concentration is 12%, and temperature is 90 DEG C, during blanch
Between be 60s；
3) the Fructus actinidiae chinensiss fast cooling cooling after caustic lye of soda blanch, and use cold water flush, remove crust, be then put in dimension life
Soak in plain c solution, prevent Fructus actinidiae chinensiss sarcocarp from browning reaction occurring, destroy nutritive value and affect kiwifruit flavor；Described dimension
Raw element c solution concentration is 1 ‰；
4) Fructus actinidiae chinensiss after peeling are put into vacuumizing and exhausting in vacuum kettle, pressure at expulsion is 0.09mpa, evacuation time is
15min；Rinsed with clear water after aerofluxuss；
5) by the Kiwifruit Slice after above-mentioned process, tinning, inject sucrose solution, described sucrose solution contains following percentage by weight joins
The composition of ratio, high fructose syrup 24%, citric acid 0.2%, vitamin c 0.005 ‰；Described sucrose solution temperature is 90 DEG C in injection；
6) seal, sterilization；Described sterilization temperature is 95 DEG C, and the time is 17min；
7) it is rapidly cooled to less than 38 DEG C after sterilizing.
Further, step 6) in sterilization when canned food central temperature be 90 DEG C；
Further, step 7) in canned food central temperature be 36 DEG C.
Embodiment 3
The present invention provides a kind of canned Chinese gooseberry manufacture method, comprises the steps:
1) no wound no disease pest and intact fresh Fructus actinidiae chinensiss are selected；
2) fresh Fructus actinidiae chinensiss adopt caustic lye of soda to remove the peel, and described caustic lye of soda mass concentration is 9%, and temperature is 93 DEG C, during blanch
Between be 80s；
3) the Fructus actinidiae chinensiss fast cooling cooling after caustic lye of soda blanch, and use cold water flush, remove crust, be then put in dimension life
Soak in plain c solution, prevent Fructus actinidiae chinensiss sarcocarp from browning reaction occurring, destroy nutritive value and affect kiwifruit flavor；Described dimension
Raw element c solution concentration is 0.5 ‰；
4) Fructus actinidiae chinensiss after peeling are put into vacuumizing and exhausting in vacuum kettle, pressure at expulsion is 0.08mpa, evacuation time is
18min；Rinsed with clear water after aerofluxuss；
5) by the Kiwifruit Slice after above-mentioned process, tinning, inject sucrose solution, described sucrose solution contains following percentage by weight joins
The composition of ratio, high fructose syrup 20%, citric acid 0.14%, vitamin c 0.002 ‰；Described sucrose solution temperature is 95 in injection
℃；
6) seal, sterilization；Described sterilization temperature is 94 DEG C, and the time is 18min；
7) it is rapidly cooled to less than 38 DEG C after sterilizing.
Further, step 6) in sterilization when canned food central temperature be 89 DEG C；
Further, step 7) in canned food central temperature be 37 DEG C.
Embodiment 4
The present invention provides a kind of canned Chinese gooseberry manufacture method, comprises the steps:
1) no wound no disease pest and intact fresh Fructus actinidiae chinensiss are selected；
2) fresh Fructus actinidiae chinensiss adopt caustic lye of soda to remove the peel, and described caustic lye of soda mass concentration is 10%, and temperature is 92 DEG C, during blanch
Between be 120s；
3) the Fructus actinidiae chinensiss fast cooling cooling after caustic lye of soda blanch, and use cold water flush, remove crust, be then put in dimension life
Soak in plain c solution, prevent Fructus actinidiae chinensiss sarcocarp from browning reaction occurring, destroy nutritive value and affect kiwifruit flavor；Described dimension
Raw element c solution concentration is 0.8 ‰；
4) Fructus actinidiae chinensiss after peeling are put into vacuumizing and exhausting in vacuum kettle, pressure at expulsion is 0.08mpa, evacuation time is
20min；Rinsed with clear water after aerofluxuss；
5) by the Kiwifruit Slice after above-mentioned process, tinning, inject sucrose solution, described sucrose solution contains following percentage by weight joins
The composition of ratio, high fructose syrup 22%, citric acid 0.16%, vitamin c 0.003 ‰；Described sucrose solution temperature is 93 in injection
℃；
6) seal, sterilization；Described sterilization temperature is 94 DEG C, and the time is 19min；
7) it is rapidly cooled to less than 38 DEG C after sterilizing.
Further, step 6) in sterilization when canned food central temperature be 90 DEG C；
Further, step 7) in canned food central temperature be 38 DEG C.
Embodiment 5
1) no wound no disease pest and intact fresh Fructus actinidiae chinensiss are selected；
2) fresh Fructus actinidiae chinensiss adopt caustic lye of soda to remove the peel, and described caustic lye of soda mass concentration is 11%, and temperature is 94 DEG C, during blanch
Between be 100s；
3) the Fructus actinidiae chinensiss fast cooling cooling after caustic lye of soda blanch, and use cold water flush, remove crust, be then put in dimension life
Soak in plain c solution, prevent Fructus actinidiae chinensiss sarcocarp from browning reaction occurring, destroy nutritive value and affect kiwifruit flavor；Described dimension
Raw element c solution concentration is 0.9 ‰；
4) Fructus actinidiae chinensiss after peeling are put into vacuumizing and exhausting in vacuum kettle, pressure at expulsion is 0.09mpa, evacuation time is
22min；Rinsed with clear water after aerofluxuss；
5) by the Kiwifruit Slice after above-mentioned process, tinning, inject sucrose solution, described sucrose solution contains following percentage by weight joins
The composition of ratio, high fructose syrup 23%, citric acid 0.18%, vitamin c 0.004 ‰；Described sucrose solution temperature is 98 in injection
℃；
6) seal, sterilization；Described sterilization temperature is 95 DEG C, and the time is 20min；
7) it is rapidly cooled to less than 38 DEG C after sterilizing.
Further, step 6) in sterilization when canned food central temperature be 89 DEG C；
Further, step 7) in canned food central temperature be 37 DEG C.
Protect color effect test result as shown in the table:
The above results explanation technical solution of the present invention is respond well to guarantor's color of canned Chinese gooseberry, disclosure satisfy that product is being given birth to
Produce the requirement in circulation.
Above preferred embodiments of the present invention are described, but are not to be construed as limiting the scope of the invention.This
Bright be not only limited to above example, its particular content allows to change, institute in all protection domains in demand for independence of the present invention
The various change made is all within the scope of the present invention.
Claims (3)
1. a kind of canned Chinese gooseberry manufacture method is it is characterised in that comprise the steps:
1) no wound no disease pest and intact fresh Fructus actinidiae chinensiss are selected；
2) fresh Fructus actinidiae chinensiss adopt caustic lye of soda to remove the peel, and described caustic lye of soda mass concentration is 8-12%, and temperature is 90-95 DEG C, the time
For 60-100s；
3) the Fructus actinidiae chinensiss fast cooling cooling after above-mentioned process, and use cold water flush, remove crust, be put in vitamin c solution
Soak；Described vitamin c aqueous solution mass concentration is 0.3-1 ‰；
4) Fructus actinidiae chinensiss after peeling are put into vacuumizing and exhausting in vacuum kettle, pressure at expulsion is 0.08-0.09mpa, evacuation time
For 15-25min；Rinsed with clear water after aerofluxuss；
5) by the Kiwifruit Slice after above-mentioned process, tinning, inject sucrose solution, described sucrose solution contains the group of following percentage by weight
Point, high fructose syrup 18-24%, citric acid 0.1-0.2%, vitamin c 0.001-0.005 ‰；Described sucrose solution temperature is in injection
For 90-100 DEG C；
6) seal, sterilization；Described sterilization temperature is 93-95 DEG C, and the time is 17-20min；
7) it is rapidly cooled to less than 38 DEG C after sterilizing.
2. canned Chinese gooseberry manufacture method according to claim 1 is it is characterised in that step 6) in sterilization when canned food center
Temperature is 89-90 DEG C.
3. canned Chinese gooseberry manufacture method according to claim 1 is it is characterised in that step 7) in canned food central temperature be
38℃.
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| CN201610744941.5A CN106360462A (en) | 2016-08-29 | 2016-08-29 | Making method of canned kiwi fruits |
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| CN201610744941.5A CN106360462A (en) | 2016-08-29 | 2016-08-29 | Making method of canned kiwi fruits |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242486A (en) * | 2017-07-03 | 2017-10-13 | 唐山妙果郎食品有限公司 | A kind of tinned fruit and its production technology |
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| CN102028019A (en) * | 2010-02-12 | 2011-04-27 | 大连韩强水产食品有限公司 | Liquid fruit can and processing technique thereof |
| CN102038031A (en) * | 2009-10-21 | 2011-05-04 | 刘甜甜 | Canned kiwifruit |
| CN104187452A (en) * | 2014-07-04 | 2014-12-10 | 四川省汇泉罐头食品有限公司 | Preparation method for kiwi berry can |
| CN104207043A (en) * | 2014-07-07 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Multi-flavor fruit tin |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038031A (en) * | 2009-10-21 | 2011-05-04 | 刘甜甜 | Canned kiwifruit |
| CN102028019A (en) * | 2010-02-12 | 2011-04-27 | 大连韩强水产食品有限公司 | Liquid fruit can and processing technique thereof |
| CN104187452A (en) * | 2014-07-04 | 2014-12-10 | 四川省汇泉罐头食品有限公司 | Preparation method for kiwi berry can |
| CN104207043A (en) * | 2014-07-07 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Multi-flavor fruit tin |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107242486A (en) * | 2017-07-03 | 2017-10-13 | 唐山妙果郎食品有限公司 | A kind of tinned fruit and its production technology |
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