CN107259431A - Organic manaca pulp can and its manufacture method - Google Patents
Organic manaca pulp can and its manufacture method Download PDFInfo
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- CN107259431A CN107259431A CN201710539107.7A CN201710539107A CN107259431A CN 107259431 A CN107259431 A CN 107259431A CN 201710539107 A CN201710539107 A CN 201710539107A CN 107259431 A CN107259431 A CN 107259431A
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- 241001133958 Calyptronoma plumeriana Species 0.000 title claims abstract description 92
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 238000000034 method Methods 0.000 title claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 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 34
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 17
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 17
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 239000000463 material Substances 0.000 claims description 24
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 235000015165 citric acid Nutrition 0.000 claims description 14
- 238000012545 processing Methods 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 241000238631 Hexapoda Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 235000021485 packed food Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 4
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 229940023476 agar Drugs 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 229940014259 gelatin Drugs 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 229940116298 l- malic acid Drugs 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000001369 metatartaric acid Substances 0.000 claims description 2
- 235000011042 metatartaric acid Nutrition 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 238000009434 installation Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000000746 purification Methods 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 238000003303 reheating Methods 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 3
- 241000570863 Brunfelsia uniflora Species 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004932 little finger Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 201000010153 skin papilloma Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of organic manaca pulp can, organic manaca pulp can is made by following raw material：Organic 80~100 parts of manaca pulp, 5~20 parts of sweetener, 0.6~4 part of acid, 0.01~0.05 part of thickener, 0.05~0.1 part of ascorbic acid, 30~50 parts of pure water；Organic manaca pulp can is soft vacuum package can.Organic manaca pulp can energy high degree of the present invention retains the distinctive taste and flavor of manaca, is conducive to expanding the selling market of manaca, has the advantages that to prepare simple, nutritious.
Description
Technical field
The present invention relates to the technical field of fruit process food, more particularly to a kind of organic manaca pulp can and its
Manufacture method.
Background technology
Manaca originates in american torrid zone land, is distributed widely in tropical and warmer subtropical zone, and incoming China there are about
The history of 400 years, has the squama of projection and the ditch of depression due to the sorosis appearance of manaca, with China outside original lichee
Skin-deep is seemingly external product again, therefore claims manaca, and because ripening fruits is in chlorine, appearance is by with the big wart of polygonal little finger of toe
Shape is raised, just like Buddhist head, therefore has " Fo Touguo ", the title of " Sakyamuni fruit ".Manaca fruit contains abundant carbohydrate, protein, ammonia
The smart ammonia of base acid, mineral matter, vitamin, flavones and crude fibre, market price is 40~60 yuan of per kilogram, with higher business
Product are worth.
However, because Anona breathes saltant type fruit, not storage tolerance, fresh fruit easily rots, finds a good sale in difficulty, restrict it
Industrialized development.At present, the overwhelming majority is only limitted to place of production self-marketing after domestic manaca fruit maturation, and the economic benefit of creation has
Limit.The leisure food such as the fruit juice being made up of manaca, fruit wine, Yoghourt are occurred in that currently on the market, although these leisure food
Convenient storage, can find a good sale in the non-markets of producing areas, but be often difficult to embody the distinctive taste and flavor of manaca pulp, consumer
Acceptance level it is not high, sales volume is not high, be unfavorable for expand manaca selling market, be also unfavorable for improve manaca processed food
Added value.
The content of the invention
Based on this, it is an object of the present invention to provide a kind of organic manaca pulp can, it has can high degree reservation
The distinctive taste and flavor of manaca, is conducive to expanding the selling market of manaca, simple, nutritious excellent with preparing
Point.
The technical solution adopted by the present invention is as follows：
A kind of organic manaca pulp can, is made by following raw material：Organic 80~100 parts of manaca pulp,
5~20 parts of sweetener, 0.6~4 part of acid, 0.01~0.05 part of thickener, 0.05~0.1 part of ascorbic acid, pure water 30
~50 parts；Organic manaca pulp can is soft vacuum package can.
Relative to prior art, manaca fruit is made foods packed in carton containers, can dramatically retain manaca by the present invention
Distinctive taste and flavor, enables a consumer to taste the genuineness of manaca, facilitates manaca to find a good sale in the non-markets of producing areas again,
Be conducive to improving the added value of manaca processed food, create higher economic benefit.Moreover, the canner letter of the present invention
Single, rationally, the long shelf-life, the cost that are made soft vacuum package can are low, lightweight, convenient transport for the proportion design of each raw material,
Selected manaca is organic fruits, and nutritional ingredient is high, taste and in good taste, does not have chemical residual problem, more natural health,
Consumer can trust edible.
Further, organic manaca pulp is that volume is 6.5cm3~8.5cm3Fourth block, should not be excessively broken, as far as possible
Retain the mouthfeel of manaca pulp.
Further, the sweetener is one or more mixed in honey, white granulated sugar, maltose, lactose, xylitol
Close.
Further, the acid is one kind or many in citric acid, lactic acid, tartaric acid, metatartaric acid, L MALIC ACID
The mixing planted.
Further, the thickener is one kind in LM, propylene glycol alginate, agar, gelatin, guar gum
Or a variety of mixing.
Further, it is made by following raw material：Organic 80~100 parts of manaca pulp, 5~20 parts of white granulated sugar,
0.6~4 part of citric acid, 0.01~0.05 part of LM, 0.05~0.1 part of ascorbic acid, 30~50 parts of pure water.
Further, it is made by following raw material：Organic 90 parts of manaca pulp, 8 parts of white granulated sugar, citric acid 1.4
Part, 0.03 part of LM, 0.08 part of ascorbic acid, 42 parts of pure water.
The present invention also provides the manufacture method of organic manaca pulp can described in any of the above-described, and the manufacture method includes
Following steps：
(1) pretreatment of raw material：Choose it is fresh, without insect pest, unabroken organic manaca fruit as raw material, by organic kind
After litchi fruits are cleaned with water, it is removed the peel, is enucleated, then is switched to fourth block of uniform size, be subsequently poured into blanching 10 in boiling water~
Drained after 30s, obtain organic manaca pulp fourth block standby；
(2) juice material is made：Sweetener, acid, thickener, ascorbic acid and pure water are poured into pot by proportioning and endured
System, obtains the juice material of can；
(3) raw material softens：Organic manaca pulp fourth block obtained by step (1) processing is poured into juice material obtained by step (2)
In, stir, soften in suction vacuum tank；
(4) filling, sealing, sterilization：Step (3) processing resulting material is poured into flexible package inner bag, then using full-automatic true
Empty package machine is vacuumized, heat sealing, and then packaged foods packed in carton containers is put into hot water and sterilized, places into cold water and cools down,
Finally drain and preserved into warehouse for finished product.
The manufacture method step of the present invention is simple, easily realizes and controls, and manufacturing cost is relatively low.
Further, in step (2), temperature is boiled for 65~75 DEG C；The temperature of hot water described in step (4) be 80~
100 DEG C, the temperature of cold water is 15~30 DEG C.
Further, in step (3), the vacuum of the vacuum tank is 600~700mmHg；It is described complete in step (4)
The vacuum that automatic vaccum packager is vacuumized vacuumizes gas residual quantity in rear soft bag and is no more than in more than 560mmHg
10ml。
By limiting each technological parameter in can manufacture, it is ensured that obtained organic manaca pulp can meets food
Sanitary standard.
Embodiment
Embodiment 1
Organic manaca pulp can of the present embodiment, is made by following raw material：Organic 90 parts of manaca pulp,
8 parts of white granulated sugar, 1.4 parts of citric acid, 0.03 part of LM, 0.08 part of ascorbic acid, 42 parts of pure water.
The manufacture method of organic manaca pulp can comprises the following steps：
(1) pretreatment of raw material：Organic manaca fruit fresh, without insect pest, without damaged and sugariness higher than 20 degree is chosen to make
For raw material, after organic manaca fruit is cleaned with water, it is removed the peel, is enucleated, then be switched to volume of uniform size for 6.5cm3
~8.5cm3Fourth block, is subsequently poured into boiling water and is drained after 10~30s of blanching, obtains organic manaca pulp fourth block standby；
(2) juice material is made：White granulated sugar, citric acid, LM, ascorbic acid and pure water are poured into pot by proportioning
In boil 5min with 70 DEG C, obtain the juice material of can；
(3) raw material softens：Organic manaca pulp fourth block obtained by step (1) processing is poured into juice material obtained by step (2)
In, stir, in suction vacuum tank, in softening 20min under 650mmHg vacuum；
(4) filling, sealing, sterilization：Step (3) processing resulting material is poured into flexible package inner bag, then using full-automatic true
Empty package machine is vacuumized in more than 560mmHg vacuum, is vacuumized gas residual quantity in rear soft bag and is no more than 10ml, reheating
Sealing is closed, then packaged foods packed in carton containers is put into 90 DEG C of hot water and sterilizes 12min, places into 25 DEG C of cold water and cools down 10min,
Finally drain and preserved into warehouse for finished product, the net weight of finished product can is 250g.
Embodiment 2
Organic manaca pulp can of the present embodiment, is made by following raw material：Organic manaca pulp 100
Part, 13 parts of honey, 1.5 parts of citric acid, 0.03 part of guar gum, 0.09 part of ascorbic acid, 36 parts of pure water.
The manufacture method of organic manaca pulp can comprises the following steps：
(1) pretreatment of raw material：Organic manaca fruit fresh, without insect pest, without damaged and sugariness higher than 20 degree is chosen to make
For raw material, after organic manaca fruit is cleaned with water, it is removed the peel, is enucleated, then be switched to volume of uniform size for 6.5cm3
~8.5cm3Fourth block, is subsequently poured into boiling water and is drained after 10~30s of blanching, obtains organic manaca pulp fourth block standby；
(2) juice material is made：Honey, citric acid, guar gum, ascorbic acid and pure water are poured into pot with 68 DEG C by proportioning
6min is boiled, the juice material of can is obtained；
(3) raw material softens：Organic manaca pulp fourth block obtained by step (1) processing is poured into juice material obtained by step (2)
In, stir, in suction vacuum tank, in softening 18min under 700mmHg vacuum；
(4) filling, sealing, sterilization：Step (3) processing resulting material is poured into flexible package inner bag, then using full-automatic true
Empty package machine is vacuumized in more than 560mmHg vacuum, is vacuumized gas residual quantity in rear soft bag and is no more than 10ml, reheating
Sealing is closed, then packaged foods packed in carton containers is put into 85 DEG C of hot water and sterilizes 15min, places into 20 DEG C of cold water and cools down 8min,
Finally drain and preserved into warehouse for finished product, the net weight of finished product can is 250g.
Embodiment 3
Organic manaca pulp can of the present embodiment, is made by following raw material：Organic 93 parts of manaca pulp,
7 parts of white granulated sugar, 2 parts of citric acid, 0.03 part of propylene glycol alginate, 0.05 part of ascorbic acid, 50 parts of pure water.
The manufacture method of organic manaca pulp can comprises the following steps：
(1) pretreatment of raw material：Organic manaca fruit fresh, without insect pest, without damaged and sugariness higher than 20 degree is chosen to make
For raw material, after organic manaca fruit is cleaned with water, it is removed the peel, is enucleated, then be switched to volume of uniform size for 6.5cm3
~8.5cm3Fourth block, is subsequently poured into boiling water and is drained after 10~30s of blanching, obtains organic manaca pulp fourth block standby；
(2) juice material is made：By proportioning by organic manaca pulp, white granulated sugar, citric acid, propylene glycol alginate, ascorbic acid
Poured into pure water in pot and boil 4min with 75 DEG C, obtain the juice material of can；
(3) raw material softens：Organic manaca pulp fourth block obtained by step (1) processing is poured into juice material obtained by step (2)
In, stir, in suction vacuum tank, in softening 20min under 650mmHg vacuum；
(4) filling, sealing, sterilization：Step (3) processing resulting material is poured into flexible package inner bag, then using full-automatic true
Empty package machine is vacuumized in more than 560mmHg vacuum, is vacuumized gas residual quantity in rear soft bag and is no more than 10ml, reheating
Sealing is closed, then packaged foods packed in carton containers is put into 100 DEG C of hot water and sterilizes 10min, places into 25 DEG C of cold water and cools down
10min, finally drains and is preserved into warehouse for finished product, and the net weight of finished product can is 250g.
Embodiment 4
Organic manaca pulp can of the present embodiment, is made by following raw material：Organic 80 parts of manaca pulp,
16 parts of maltose, 3 parts of citric acid, 0.02 part of LM, 0.06 part of ascorbic acid, 40 parts of pure water.
The manufacture method of organic manaca pulp can comprises the following steps：
(1) pretreatment of raw material：Organic manaca fruit fresh, without insect pest, without damaged and sugariness higher than 20 degree is chosen to make
For raw material, after organic manaca fruit is cleaned with water, it is removed the peel, is enucleated, then be switched to volume of uniform size for 6.5cm3
~8.5cm3Fourth block, is subsequently poured into boiling water and is drained after 10~30s of blanching, obtains organic manaca pulp fourth block standby；
(2) juice material is made：Maltose, citric acid, LM, ascorbic acid and pure water are poured into pot by proportioning
In boil 5min with 70 DEG C, obtain the juice material of can；
(3) raw material softens：Organic manaca pulp fourth block obtained by step (1) processing is poured into juice material obtained by step (2)
In, stir, in suction vacuum tank, in softening 25min under 620mmHg vacuum；
(4) filling, sealing, sterilization：Step (3) processing resulting material is poured into flexible package inner bag, then using full-automatic true
Empty package machine is vacuumized in more than 560mmHg vacuum, is vacuumized gas residual quantity in rear soft bag and is no more than 10ml, reheating
Sealing is closed, then packaged foods packed in carton containers is put into 90 DEG C of hot water and sterilizes 12min, places into 15 DEG C of cold water and cools down 6min,
Finally drain and preserved into warehouse for finished product, the net weight of finished product can is 250g.
Relative to prior art, manaca fruit is made foods packed in carton containers, can dramatically retain manaca by the present invention
Distinctive taste and flavor, enables a consumer to taste the genuineness of manaca, facilitates manaca to find a good sale in the non-markets of producing areas again,
Be conducive to improving the added value of manaca processed food, create higher economic benefit.Moreover, the canner letter of the present invention
Single, rationally, the long shelf-life, the cost that are made soft vacuum package can are low, lightweight, convenient transport for the proportion design of each raw material,
Selected manaca is organic fruits, and nutritional ingredient is high, taste and in good taste, does not have chemical residual problem, more natural health,
Consumer can trust edible.
Embodiment described above only expresses the several embodiments of the present invention, and it describes more specific and detailed, but simultaneously
Can not therefore it be construed as limiting the scope of the patent.It should be pointed out that coming for one of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Scope.
Claims (10)
1. a kind of organic manaca pulp can, it is characterised in that：It is made by following raw material：Organic manaca pulp 80
~100 parts, 5~20 parts of sweetener, 0.6~4 part of acid, 0.01~0.05 part of thickener, 0.05~0.1 part of ascorbic acid,
30~50 parts of pure water；Organic manaca pulp can is soft vacuum package can.
2. organic manaca pulp can according to claim 1, it is characterised in that：Organic manaca pulp is body
Product is 6.5cm3~8.5cm3Fourth block.
3. organic manaca pulp can according to claim 2, it is characterised in that：The sweetener is honey, white sand
One or more mixing in sugar, maltose, lactose, xylitol.
4. organic manaca pulp can according to claim 2, it is characterised in that：The acid is citric acid, breast
One or more mixing in acid, tartaric acid, metatartaric acid, L MALIC ACID.
5. organic manaca pulp can according to claim 2, it is characterised in that：The thickener is low-methoxy fruit
One or more mixing in glue, propylene glycol alginate, agar, gelatin, guar gum.
6. organic manaca pulp can according to claim 1, it is characterised in that：It is made by following raw material：
Organic 80~100 parts of manaca pulp, 5~20 parts of white granulated sugar, 0.6~4 part of citric acid, LM 0.01~0.05
Part, 0.05~0.1 part of ascorbic acid, 30~50 parts of pure water.
7. organic manaca pulp can according to claim 6, it is characterised in that：It is made by following raw material：
It is organic 90 parts of manaca pulp, 8 parts of white granulated sugar, 1.4 parts of citric acid, 0.03 part of LM, 0.08 part of ascorbic acid, pure
42 parts of water purification.
8. the manufacture method of organic manaca pulp can described in claim any one of 1-7, it is characterised in that：Including following
Step：
(1) pretreatment of raw material：Choose it is fresh, without insect pest, unabroken organic manaca fruit as raw material, by organic manaca
After fruit is cleaned with water, it is removed the peel, is enucleated, then is switched to fourth block of uniform size, is subsequently poured into boiling water after 10~30s of blanching
Drain, obtain organic manaca pulp fourth block standby；
(2) juice material is made：Sweetener, acid, thickener, ascorbic acid and pure water are poured into pot by proportioning and boiled, is obtained
To the juice material of can；
(3) raw material softens：Organic manaca pulp fourth block obtained by step (1) processing is poured into juice material obtained by step (2), stirred
Mix uniform, soften in suction vacuum tank；
(4) filling, sealing, sterilization：Step (3) processing resulting material is poured into flexible package inner bag, then using fully automatic vacuum bag
Installation is vacuumized, heat sealing, and then packaged foods packed in carton containers is put into hot water and sterilized, places into cold water and cools down, finally
Drain and preserved into warehouse for finished product.
9. the manufacture method of organic manaca pulp can according to claim 8, it is characterised in that：In step (2), endure
Temperature processed is 65~75 DEG C；The temperature of hot water described in step (4) is 80~100 DEG C, and the temperature of cold water is 15~30 DEG C.
10. the manufacture method of organic manaca pulp can according to claim 8, it is characterised in that：In step (3),
The vacuum of the vacuum tank is 600~700mmHg；In step (4), the vacuum that the full-automatic vacuum packaging machine is vacuumized
In more than 560mmHg, vacuumize gas residual quantity in rear soft bag and be no more than 10ml.
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| CN201710539107.7A CN107259431A (en) | 2017-07-04 | 2017-07-04 | Organic manaca pulp can and its manufacture method |
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| CN201710539107.7A CN107259431A (en) | 2017-07-04 | 2017-07-04 | Organic manaca pulp can and its manufacture method |
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|---|---|---|---|---|
| CN101884347A (en) * | 2010-07-05 | 2010-11-17 | 聊城大学 | Method for processing flexible packaged fresh canned fruit |
| CN103947969A (en) * | 2014-04-30 | 2014-07-30 | 江拥军 | Pineapple and mangosteen can and processing method thereof |
| CN106262542A (en) * | 2016-08-19 | 2017-01-04 | 金成龙 | A kind of Sakyamuni fruit wasp honey kernel of Semen Castaneae Mollissimae and preparation method thereof |
| CN106562279A (en) * | 2016-10-21 | 2017-04-19 | 安徽联喆玉竹有限公司 | Canned clove flavored annona squamosa fruits and production method thereof |
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2017
- 2017-07-04 CN CN201710539107.7A patent/CN107259431A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884347A (en) * | 2010-07-05 | 2010-11-17 | 聊城大学 | Method for processing flexible packaged fresh canned fruit |
| CN103947969A (en) * | 2014-04-30 | 2014-07-30 | 江拥军 | Pineapple and mangosteen can and processing method thereof |
| CN106262542A (en) * | 2016-08-19 | 2017-01-04 | 金成龙 | A kind of Sakyamuni fruit wasp honey kernel of Semen Castaneae Mollissimae and preparation method thereof |
| CN106562279A (en) * | 2016-10-21 | 2017-04-19 | 安徽联喆玉竹有限公司 | Canned clove flavored annona squamosa fruits and production method thereof |
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Application publication date: 20171020 |