CN107125666A - A kind of preparation method of canned strawberry - Google Patents
A kind of preparation method of canned strawberry Download PDFInfo
- Publication number
- CN107125666A CN107125666A CN201710490953.4A CN201710490953A CN107125666A CN 107125666 A CN107125666 A CN 107125666A CN 201710490953 A CN201710490953 A CN 201710490953A CN 107125666 A CN107125666 A CN 107125666A
- Authority
- CN
- China
- Prior art keywords
- strawberry
- parts
- preparation
- canned
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 50
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 10
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 201000010099 disease Diseases 0.000 claims description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000256844 Apis mellifera Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 229920003266 Leaf® Polymers 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of canned strawberry, include the raw material of following mass fractions：50 60 parts of strawberry, 10 20 parts of honey, 25 parts of salt, 5 10 parts of sugar-cane juice, 5 10 parts of glucose.The present invention is advantageous in that：Not only sugar content is low for the canned strawberry of the present invention, nutrient health, and without artificial color, pure natural healthy food is adapted to household and present friend, excellent taste, the need for meeting people.
Description
Technical field
The invention belongs to the production of tinned fruit and making field, and in particular to a kind of preparation method of canned strawberry.
Background technology
Strawberry nutrition value is abundant, is described as being " fruit queen ", contains abundant vitamin C, vitamin A, vitamin
E, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, leaf
The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin.Strawberry moisture is big, juice is more, perishable, is unfavorable for long-term preservation, people
The purpose preserved for a long time is generally reached by preparing canned strawberry, existing canned strawberry taste is single, and manufacture is complicated,
Manufacturing process is stale, it is impossible to meet the growing living needs of people.
The content of the invention
It is an object of the invention to provide a kind of preparation method of canned strawberry, it is characterised in that including following mass fractions
Raw material：50-60 parts of strawberry, 10-20 parts of honey, 2-5 parts of salt, 5-10 parts of sugar-cane juice, 5-10 parts of glucose.
2. the preparation method of a kind of canned strawberry according to claim 1, it is characterised in that comprise the following steps：
1) hard, ripe appropriateness are chosen, without disease pest, disease-free strawberry；
2) strawberry is cleaned with clear water, is cleaned again after wiping out the strawberry base of a fruit；
3) strawberry after cleaning is dried；
4) by sugar-cane juice and glucose according to the proportions syrup；
5) strawberry after drying, which is put into syrup, to be soaked 24 hours；
6) honey, salt and syrup are mixed into temperature to boil 20-40 minutes；
7) by soaked strawberry and step 6) in mixed liquor tinning；
8) sealing, sterilization are vacuumized.
The present invention is advantageous in that：Not only sugar content is low for the canned strawberry of the present invention, nutrient health, and without people
Work pigment, pure natural healthy food is adapted to household and present friend, excellent taste, the need for meeting people.
Embodiment
In order to deepen the understanding of the present invention and understanding, the present invention is made further with reference to embodiment
Illustrate and introduce.
Embodiment 1
It is an object of the invention to provide a kind of preparation method of canned strawberry, include the raw material of following mass fractions：Strawberry
50 parts, 10 parts of honey, 2 parts of salt, 5 parts of sugar-cane juice, 5 parts of glucose.
2. the preparation method of a kind of canned strawberry according to claim 1, it is characterised in that comprise the following steps：
1) hard, ripe appropriateness are chosen, without disease pest, disease-free strawberry；
2) strawberry is cleaned with clear water, is cleaned again after wiping out the strawberry base of a fruit；
3) strawberry after cleaning is dried；
4) by sugar-cane juice and glucose according to the proportions syrup；
5) strawberry after drying, which is put into syrup, to be soaked 24 hours；
6) honey, salt and syrup are mixed into temperature to boil 20 minutes；
7) by soaked strawberry and step 6) in mixed liquor tinning；
8) sealing, sterilization are vacuumized.
Embodiment 2
It is an object of the invention to provide a kind of preparation method of canned strawberry, include the raw material of following mass fractions：Strawberry
50-60 parts, 20 parts of honey, 5 parts of salt, 10 parts of sugar-cane juice, 10 parts of glucose.
2. the preparation method of a kind of canned strawberry according to claim 1, it is characterised in that comprise the following steps：
1) hard, ripe appropriateness are chosen, without disease pest, disease-free strawberry；
2) strawberry is cleaned with clear water, is cleaned again after wiping out the strawberry base of a fruit；
3) strawberry after cleaning is dried；
4) by sugar-cane juice and glucose according to the proportions syrup；
5) strawberry after drying, which is put into syrup, to be soaked 24 hours；
6) honey, salt and syrup are mixed into temperature to boil 40 minutes；
7) by soaked strawberry and step 6) in mixed liquor tinning；
8) sealing, sterilization are vacuumized.
Embodiments of the invention are described in detail above, but the content is only presently preferred embodiments of the present invention,
It is not to be regarded as the practical range for limiting the present invention.Any changes and modifications in accordance with the scope of the present application,
Within the patent covering scope that the present invention all should still be belonged to.
Claims (3)
1. a kind of preparation method of canned strawberry, it is characterised in that include the raw material of following mass fractions：50-60 parts of strawberry, honeybee
Sweet 10-20 parts, 2-5 parts of salt, 5-10 parts of sugar-cane juice, 5-10 parts of glucose.
2. the preparation method of a kind of canned strawberry according to claim 1, it is characterised in that comprise the following steps：
1) hard, ripe appropriateness are chosen, without disease pest, disease-free strawberry；
2) strawberry is cleaned with clear water, is cleaned again after wiping out the strawberry base of a fruit；
3) strawberry after cleaning is dried；
4) by sugar-cane juice and glucose according to the proportions syrup；
5) strawberry after drying, which is put into syrup, to be soaked 24 hours；
6) honey, salt and syrup are mixed into temperature to boil 20-40 minutes；
7) by soaked strawberry and step 6) in mixed liquor tinning；
8) sealing, sterilization are vacuumized.
3. the preparation method of a kind of canned strawberry according to claim 1, it is characterised in that including following mass fractions
Raw material：50 parts of strawberry, 10 parts of honey, 2 parts of salt, 5 parts of sugar-cane juice, 5 parts of glucose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710490953.4A CN107125666A (en) | 2017-06-23 | 2017-06-23 | A kind of preparation method of canned strawberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710490953.4A CN107125666A (en) | 2017-06-23 | 2017-06-23 | A kind of preparation method of canned strawberry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125666A true CN107125666A (en) | 2017-09-05 |
Family
ID=59735463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710490953.4A Pending CN107125666A (en) | 2017-06-23 | 2017-06-23 | A kind of preparation method of canned strawberry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125666A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549734A (en) * | 2017-10-19 | 2018-01-09 | 广西民族大学 | A kind of canned strawberry jam |
-
2017
- 2017-06-23 CN CN201710490953.4A patent/CN107125666A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549734A (en) * | 2017-10-19 | 2018-01-09 | 广西民族大学 | A kind of canned strawberry jam |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170905 |