CN107373496A - A kind of Physalis alkekengi can production technology - Google Patents
A kind of Physalis alkekengi can production technology Download PDFInfo
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- CN107373496A CN107373496A CN201710654004.5A CN201710654004A CN107373496A CN 107373496 A CN107373496 A CN 107373496A CN 201710654004 A CN201710654004 A CN 201710654004A CN 107373496 A CN107373496 A CN 107373496A
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- degrees celsius
- groundcherry
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- 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
-
- 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
- A23B7/08—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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
- A61L2/04—Heat
- A61L2/06—Hot gas
- A61L2/07—Steam
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Physalis alkekengi can preparation method, dispensing includes 5 10 parts of 10 20 parts of groundcherry, 20 40 parts of pure water and rock sugar, boiling groundcherry fruit 3 minutes at 50 DEG C, in subzero 10 degrees Celsius coolings, 5 10 minutes obtained hot soups are boiled in advance in 100 degrees Celsius of jacketed pans；Fumer temperature is 82 96 degrees Celsius, is vented 7 20 minutes；5 25 minutes are sterilized in 100 degrees Celsius of sterilization box, then 65 degrees Celsius, 45 degrees Celsius, 30 degrees Celsius of sub-sectional coolings to 37 degrees Celsius of tank temperature.The Physalis alkekengi can preparation method of the present invention, using 50 DEG C of temperature boiling groundcherry, and cooled down at subzero 10 degrees Celsius, it is vented 7 20 minutes with 82 96 degrees Celsius in fumer, finally in the sterilization 5 25 minutes of 100 degrees Celsius of sterilization box, so that boiling, cooling, heating soup, exhaust sealing and sterilizing cooling links temperature-time control are strict, this special production technology is used for groundcherry, reach the shelf-life in the case where not adding any additive, eat Physalis alkekengi can safer.
Description
Technical field
The present invention relates to technology of canned field, specially a kind of Physalis alkekengi can production technology.
Background technology
Mushroom ma, also known as dagger-axe power, Mushroom ma, straw berry tomato, golden Miss, Manchuria breast fruit, belong to annual plant of Solanaceae.The slurry of mushroom ma
Fruit is a kind of edible and medicinal advanced novel nourishing health care " herbaceous fruit " being integrated, and mushroom ma's berry contains the more of needed by human body
Vitamin is planted, the complex containing vitamin B is higher than tomato 3 times in fresh berry；Sugar content exceedes grape, left containing fructose 30%
The right side, and contain 18 kinds of amino acid and appropriate trace element (zinc, boron, selenium, silicon etc.).In addition, mushroom ma's fresh fruit also has certain guarantor
Strong medical value.It contains substantial amounts of rubber acid iron ammonium, has the effect of certain to alpastic anemia.Ripe berry, eat raw
Taste sweet and sour palatability, flavor are splendid, also can preserved fruit processed, jam etc. at present, can also is made in groundcherry now, in the market occurs
Physalis alkekengi can in production technology temperature-time control it is bad, want to ensure that longer shelf-life adds it is necessary to add some
The shelf-life for adding agent to extend, the health that some additives added multipair human body are unfavorable.
The content of the invention
It is an object of the invention to provide a kind of Physalis alkekengi can production technology, and temperature-time, which is controlled, when having processing keeps away
Exempt to add the advantages of additive makes can safer, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of Physalis alkekengi can preparation method, dispensing include groundcherry 10-20 parts, pure water 20-40 parts and rock sugar 5-10
Part, its production technology includes following three parts：
S1：The working process of raw material；
S2：The working process of bottle；
S3：The working process of rock sugar soup；
S4：Can bottling working process.
Preferably, S1 procedure of processing includes：
S1-1：Raw material despecking, peel off groundcherry crust and obtain groundcherry fruit, choose groundcherry of the fruit surface smooth without indenture
Fruit, go the removal of impurity and rot groundcherry fruit；
S1-2：High-quality groundcherry fruit clean water will be chosen and soak 1-2 hours, then washed off with circulating water red
Mushroom ma's fruit surface dust；
S1-3：Clean groundcherry fruit is carried out disinfection processing again；
S1-4：Groundcherry fruit after above-mentioned steps are handled is using 50 DEG C of temperature boiling 5 minutes；
S1-5：Groundcherry fruit after boiling is carried out at subzero 10 degrees Celsius cool down standby.
Preferably, S2 procedure of processing includes：
S2-1：Bottle is washed away to the spot of bottle surfaces externally and internally in the clear water of flowing；
S2-2：Bottle after above-mentioned steps are cleaned carries out sterilization processing in steam box using 100 degrees Celsius of high temperature；
S2-3：The bottle collections of sterilization processing are put neat standby.
Preferably, S3 procedure of processing includes：
S3-1：Mixed after rock sugar is melted with pure water according to 1 to 2.5 proportioning, moment is killed using 300 degrees Celsius
Bacterium 50 seconds；
S3-2：Liquid glucose after above-mentioned steps are handled boils 5-10 minutes obtained hot soup in advance in 100 degrees Celsius of jacketed pan.
Preferably, S4 procedure of processing includes：
S4-1：After liquid glucose hot soup made from groundcherry made from S1-4 and S3-2 is loaded into S2-3 processing using bottle placer
In bottle；
S4-2：Sealing is exhausted after the completion of bottling, fumer temperature is 82-96 degrees Celsius, evacuation time 7-20 minutes,
Bottle central temperature is 72-75 degrees Celsius, and the vacuum of vacuum suction sealing is 400-450 millimetress of mercury；
S4-3：Air-tight bottle after above-mentioned steps are handled puts into row sterilizing cooling；
S4-4：Then by sterilize cool down after bottled further examine and wipe the water stain of bottle outer surface；
S4-5：Clean can is labelled, then cased；
S4-6：Be put in storage after the completion of vanning；
S4-7：Then cased greatly again, prepare to sell.
Preferably, S4-3 is in 100 degrees Celsius of sterilization box sterilization 5-25 minutes, then 65 degrees Celsius, 45 degrees Celsius, it is 30 Celsius
Sub-sectional cooling is spent to 37 degrees Celsius of tank temperature.
Preferably, whether good, unqualified timely processing need to be sealed by tank inspection during vacuum sealing in S4-2.
Compared with prior art, the beneficial effects of the invention are as follows：The Physalis alkekengi can preparation method of the present invention, groundcherry fruit
The proportioning of real, pure water and rock sugar is 2: 4: 1, using 50 DEG C of temperature boiling groundcherry fruit, and at subzero 10 degrees Celsius
Being cooled down, rock sugar and pure water mixing moment raise 300 degrees Celsius, carry out sterilization 50 seconds, then in 100 degrees Celsius of jacketed pan
Pre- to boil 5-10 minutes obtained hot soup, in exhaust sealing, fumer temperature is 82-96 degrees Celsius, evacuation time 7-20 minutes,
Bottle central temperature is 72-75 degrees Celsius, and the vacuum of vacuum suction sealing is 400-450 millimetress of mercury, finally in sterilization box 100
Degree Celsius sterilization 5-25 minutes, then 65 degrees Celsius, 45 degrees Celsius, 30 degrees Celsius of sub-sectional coolings to 37 degrees Celsius of tank temperature, obtain
The Physalis alkekengi can of safety so that boiling, cooling, heating soup, exhaust sealing and sterilizing cooling links temperature-time control
Strictly, this special production technology is used for groundcherry, reaches the shelf-life in the case where not adding any additive, make
Physalis alkekengi can is eaten safer.
Brief description of the drawings
Fig. 1 is the process chart of the present invention.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, belong to the scope of protection of the invention.
Embodiment 1
Refering to Fig. 1, the present invention provides a kind of technical scheme：A kind of Physalis alkekengi can preparation method, dispensing include groundcherry
7 parts of 15 parts, 30 parts of pure water and rock sugar, its production technology include following three parts：
S1：The working process of raw material, peel off groundcherry crust and obtain groundcherry fruit, choose fruit surface smooth without the red of indenture
Mushroom ma's fruit, go the removal of impurity and rot groundcherry fruit；The groundcherry fruit clean water immersion 1-2 for choosing high-quality is small
When, then wash off groundcherry fruit surface dust with circulating water；Clean groundcherry fruit is carried out disinfection processing again；Will
Groundcherry fruit after above-mentioned steps processing is using 50 DEG C of temperature boiling 5 minutes；By the groundcherry fruit after boiling subzero
10 degrees Celsius cool down it is standby；
S2：The working process of bottle, bottle is washed away to the spot of bottle surfaces externally and internally in the clear water of flowing；Will be upper
State the bottle after step cleaning and sterilization processing is carried out using 100 degrees Celsius of high temperature in steam box；The bottle of sterilization processing is received
Collection is put neat standby；
S3：The working process of rock sugar soup, mixed after rock sugar is melted with pure water according to 1 to 2.5 proportioning, wink
Between using 300 degrees Celsius sterilize 50 seconds；Liquid glucose after above-mentioned steps are handled boils 5-10 points in advance in 100 degrees Celsius of jacketed pan
Hot soup is made in clock；
S4：Can bottling working process, bottle placer is used by liquid glucose hot soup made from groundcherry made from S1-4 and S3-2
Load in the bottle after S2-3 processing；It is exhausted sealing after the completion of bottling, fumer temperature is 82-96 degrees Celsius, during exhaust
Between 7-20 minutes, bottle central temperature is 72-75 degrees Celsius, and the vacuum of vacuum suction sealing is 400-450 millimetress of mercury, vacuum
Whether good, unqualified timely processing need to be sealed during sealed cans by tank inspection；Air-tight bottle after above-mentioned steps are handled puts into row
Sterilizing cooling, in 100 degrees Celsius of sterilization 5-25 minutes of sterilization box, then 65 degrees Celsius, 45 degrees Celsius, 30 degrees Celsius of sub-sectional coolings
To 37 degrees Celsius of tank temperature；Then by sterilize cool down after bottled further examine and wipe the water stain of bottle outer surface；Will be clean
Can labeling, then case；Be put in storage after the completion of vanning；Then cased greatly again, prepare to sell.
Embodiment 2
Refering to Fig. 1, the present invention provides a kind of technical scheme：A kind of Physalis alkekengi can preparation method, dispensing include groundcherry
5 parts of 10 parts, 20 parts of pure water and rock sugar, its production technology include following three parts：
S1：The working process of raw material, peel off groundcherry crust and obtain groundcherry fruit, choose fruit surface smooth without the red of indenture
Mushroom ma's fruit, go the removal of impurity and rot groundcherry fruit；The groundcherry fruit clean water immersion 1-2 for choosing high-quality is small
When, then wash off groundcherry fruit surface dust with circulating water；Clean groundcherry fruit is carried out disinfection processing again；Will
Groundcherry fruit after above-mentioned steps processing is using 50 DEG C of temperature boiling 5 minutes；By the groundcherry fruit after boiling subzero
10 degrees Celsius cool down it is standby；
S2：The working process of bottle, bottle is washed away to the spot of bottle surfaces externally and internally in the clear water of flowing；Will be upper
State the bottle after step cleaning and sterilization processing is carried out using 100 degrees Celsius of high temperature in steam box；The bottle of sterilization processing is received
Collection is put neat standby；
S3：The working process of rock sugar soup, mixed after rock sugar is melted with pure water according to 1 to 2.5 proportioning, wink
Between using 300 degrees Celsius sterilize 50 seconds；Liquid glucose after above-mentioned steps are handled boils 5-10 points in advance in 100 degrees Celsius of jacketed pan
Hot soup is made in clock；
S4：Can bottling working process, bottle placer is used by liquid glucose hot soup made from groundcherry made from S1-4 and S3-2
Load in the bottle after S2-3 processing；It is exhausted sealing after the completion of bottling, fumer temperature is 82-96 degrees Celsius, during exhaust
Between 7-20 minutes, bottle central temperature is 72-75 degrees Celsius, and the vacuum of vacuum suction sealing is 400-450 millimetress of mercury, vacuum
Whether good, unqualified timely processing need to be sealed during sealed cans by tank inspection；Air-tight bottle after above-mentioned steps are handled puts into row
Sterilizing cooling, in 100 degrees Celsius of sterilization 5-25 minutes of sterilization box, then 65 degrees Celsius, 45 degrees Celsius, 30 degrees Celsius of sub-sectional coolings
To 37 degrees Celsius of tank temperature；Then by sterilize cool down after bottled further examine and wipe the water stain of bottle outer surface；Will be clean
Can labeling, then case；Be put in storage after the completion of vanning；Then cased greatly again, prepare to sell.
Embodiment 3
Refering to Fig. 1, the present invention provides a kind of technical scheme：A kind of Physalis alkekengi can preparation method, dispensing include groundcherry
10 parts of 20 parts, 40 parts of pure water and rock sugar, its production technology include following three parts：
S1：The working process of raw material, peel off groundcherry crust and obtain groundcherry fruit, choose fruit surface smooth without the red of indenture
Mushroom ma's fruit, go the removal of impurity and rot groundcherry fruit；The groundcherry fruit clean water immersion 1-2 for choosing high-quality is small
When, then wash off groundcherry fruit surface dust with circulating water；Clean groundcherry fruit is carried out disinfection processing again；Will
Groundcherry fruit after above-mentioned steps processing is using 50 DEG C of temperature boiling 5 minutes；By the groundcherry fruit after boiling subzero
10 degrees Celsius cool down it is standby；
S2：The working process of bottle, bottle is washed away to the spot of bottle surfaces externally and internally in the clear water of flowing；Will be upper
State the bottle after step cleaning and sterilization processing is carried out using 100 degrees Celsius of high temperature in steam box；The bottle of sterilization processing is received
Collection is put neat standby；
S3：The working process of rock sugar soup, mixed after rock sugar is melted with pure water according to 1 to 2.5 proportioning, wink
Between using 300 degrees Celsius sterilize 50 seconds；Liquid glucose after above-mentioned steps are handled boils 5-10 points in advance in 100 degrees Celsius of jacketed pan
Hot soup is made in clock；
S4：Can bottling working process, bottle placer is used by liquid glucose hot soup made from groundcherry made from S1-4 and S3-2
Load in the bottle after S2-3 processing；It is exhausted sealing after the completion of bottling, fumer temperature is 82-96 degrees Celsius, during exhaust
Between 7-20 minutes, bottle central temperature is 72-75 degrees Celsius, and the vacuum of vacuum suction sealing is 400-450 millimetress of mercury, vacuum
Whether good, unqualified timely processing need to be sealed during sealed cans by tank inspection；Air-tight bottle after above-mentioned steps are handled puts into row
Sterilizing cooling, in 100 degrees Celsius of sterilization 5-25 minutes of sterilization box, then 65 degrees Celsius, 45 degrees Celsius, 30 degrees Celsius of sub-sectional coolings
To 37 degrees Celsius of tank temperature；Then by sterilize cool down after bottled further examine and wipe the water stain of bottle outer surface；Will be clean
Can labeling, then case；Be put in storage after the completion of vanning；Then cased greatly again, prepare to sell.
Above-described embodiment 1-3 uses identical processing technology, and the proportioning of groundcherry fruit, pure water and rock sugar is 2: 4: 1,
During raw material working process, using 50 DEG C of temperature boiling groundcherry fruit, and cooled down at subzero 10 degrees Celsius, rock sugar
300 degrees Celsius are raised with pure water mixing moment, carries out sterilization 50 seconds, then 5-10 points are boiled in advance in 100 degrees Celsius of jacketed pan
Hot soup is made in clock, and in exhaust sealing, fumer temperature is 82-96 degrees Celsius, and evacuation time 7-20 minutes, bottle central temperature is
72-75 degrees Celsius, the vacuum of vacuum suction sealing is 400-450 millimetress of mercury, finally in 100 degrees Celsius of sterilization 5- of sterilization box
25 minutes, then 65 degrees Celsius, 45 degrees Celsius, 30 degrees Celsius of sub-sectional coolings to 37 degrees Celsius of tank temperature, obtain safe groundcherry
Can.
In summary：The Physalis alkekengi can preparation method of the present invention, the proportioning of groundcherry fruit, pure water and rock sugar is 2:
4: 1, during raw material working process, using 50 DEG C of temperature boiling groundcherry fruit, and cooled down at subzero 10 degrees Celsius,
Rock sugar and pure water mixing moment raise 300 degrees Celsius, carry out sterilization 50 seconds, then boil 5- in advance in 100 degrees Celsius of jacketed pan
10 minutes obtained hot soups, in exhaust sealing, fumer temperature is 82-96 degrees Celsius, evacuation time 7-20 minutes, bottle center temperature
Spend for 72-75 degrees Celsius, the vacuum of vacuum suction sealing is 400-450 millimetress of mercury, finally in sterilization box 100 degrees Celsius kill
Bacterium 5-25 minutes, then 65 degrees Celsius, 45 degrees Celsius, 30 degrees Celsius of sub-sectional coolings to 37 degrees Celsius of tank temperature, obtain safe red
Mushroom alkekengi can so that boiling, cooling, heating soup, exhaust sealing and sterilizing cooling links temperature-time control are strict, for
Groundcherry uses this special production technology, reaches the shelf-life in the case where not adding any additive, makes groundcherry tank
Head is eaten safer.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (7)
- A kind of 1. Physalis alkekengi can preparation method, it is characterised in that dispensing include groundcherry 10-20 parts, pure water 20-40 parts and Rock sugar 5-10 parts, its production technology include following three parts：S1：The working process of raw material；S2：The working process of bottle；S3：The working process of rock sugar soup；S4：Can bottling working process.
- 2. a kind of Physalis alkekengi can production technology according to claim 1, it is characterised in that S1 procedure of processing includes：S1-1：Raw material despecking, peel off groundcherry crust and obtain groundcherry fruit, choose groundcherry fruit of the fruit surface smooth without indenture It is real, go the removal of impurity and rot groundcherry fruit；S1-2：High-quality groundcherry fruit clean water will be chosen to soak 1 hour, then wash off groundcherry fruit with circulating water Real surface dirt；S1-3：Clean groundcherry fruit is carried out disinfection processing again；S1-4：Groundcherry fruit after above-mentioned steps are handled is using 50 DEG C of temperature boiling 5 minutes；S1-5：Groundcherry fruit after boiling is carried out at subzero 10 degrees Celsius cool down standby.
- 3. a kind of Physalis alkekengi can production technology according to claim 1, it is characterised in that S2 procedure of processing includes：S2-1：Bottle is washed away to the spot of bottle surfaces externally and internally in the clear water of flowing；S2-2：Bottle after above-mentioned steps are cleaned carries out sterilization processing in steam box using 100 degrees Celsius of high temperature；S2-3：The bottle collections of sterilization processing are put neat standby.
- 4. a kind of Physalis alkekengi can production technology according to claim 1, it is characterised in that S3 procedure of processing includes：S3-1：Mixed after rock sugar is melted with pure water according to 1 to 2.5 proportioning, moment is using 300 degrees Celsius of sterilizations 50 Second；S3-2：Liquid glucose after above-mentioned steps are handled boils 5-10 minutes obtained hot soup in advance in 100 degrees Celsius of jacketed pan.
- 5. a kind of Physalis alkekengi can production technology according to claim 1, it is characterised in that S4 procedure of processing includes：S4-1：The bottle that liquid glucose hot soup made from groundcherry made from S1-4 and S3-2 is loaded after S2-3 processing using bottle placer It is interior；S4-2：Sealing is exhausted after the completion of bottling, fumer temperature is 82-96 degrees Celsius, evacuation time 7-20 minutes, in bottle Heart temperature is 72-75 degrees Celsius, and the vacuum of vacuum suction sealing is 400-450 millimetress of mercury；S4-3：Air-tight bottle after above-mentioned steps are handled puts into row sterilizing cooling；S4-4：Then by sterilize cool down after bottled further examine and wipe the water stain of bottle outer surface；S4-5：Clean can is labelled, then cased；S4-6：Be put in storage after the completion of vanning；S4-7：Then cased greatly again, prepare to sell.
- 6. a kind of Physalis alkekengi can production technology according to claim 5, it is characterised in that S4-3 takes the photograph in sterilization box 100 Family name's degree is sterilized 5-25 minutes, then 65 degrees Celsius, 45 degrees Celsius, 30 degrees Celsius of sub-sectional coolings to 37 degrees Celsius of tank temperature.
- 7. a kind of Physalis alkekengi can production technology according to claim 5, it is characterised in that needed in S4-2 during vacuum sealing Whether good, unqualified timely processing is sealed by tank inspection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710654004.5A CN107373496A (en) | 2017-08-02 | 2017-08-02 | A kind of Physalis alkekengi can production technology |
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| CN201710654004.5A CN107373496A (en) | 2017-08-02 | 2017-08-02 | A kind of Physalis alkekengi can production technology |
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| CN107373496A true CN107373496A (en) | 2017-11-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115235191A (en) * | 2022-07-06 | 2022-10-25 | 北京中泰邦医药科技有限公司 | Method for improving drying effect of pressure steam damp-heat sterilization process |
-
2017
- 2017-08-02 CN CN201710654004.5A patent/CN107373496A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115235191A (en) * | 2022-07-06 | 2022-10-25 | 北京中泰邦医药科技有限公司 | Method for improving drying effect of pressure steam damp-heat sterilization process |
| CN115235191B (en) * | 2022-07-06 | 2023-09-26 | 北京中泰邦医药科技有限公司 | Method for improving drying effect of pressure steam wet heat sterilization process |
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Application publication date: 20171124 |