CN107373509A - 一种黄桃罐头的制备方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- 235000012907 honey Nutrition 0.000 claims abstract description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000003755 preservative agent Substances 0.000 claims abstract description 17
- 230000002335 preservative effect Effects 0.000 claims abstract description 17
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000243 solution Substances 0.000 claims abstract description 16
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 14
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 14
- 230000018044 dehydration Effects 0.000 claims abstract description 10
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 10
- 238000002347 injection Methods 0.000 claims abstract description 5
- 239000007924 injection Substances 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 239000010408 film Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 238000005253 cladding Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
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- 238000013467 fragmentation Methods 0.000 description 2
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- 238000007654 immersion Methods 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- 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
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
本发明涉及一种黄桃罐头的制备方法，主要包括以下步骤：S1、原料准备：黄桃鲜果、蜂蜜、可食用保鲜膜、蒸馏水、盐酸溶液和氢氧化钠溶液；S2、将黄桃鲜果清洗、切瓣、挖核，并先后用盐酸溶液、氢氧化钠溶液浸泡溶解去皮，最后用清水洗净形成块状果；S3、将块状果进行修整、分级后常温干燥、直至部分失水；S4、在块状果表面涂制蜂蜜、并包覆可食用保鲜膜；S5、装罐、注入蒸馏水，最后排气密封。本发明的黄桃罐头制备时无需高温加热、生产能耗低，同时，黄桃营养价值流失少、口感爽脆鲜甜、保质期长。
Description
技术领域
本发明涉及黄桃的深加工技术，尤其涉及一种黄桃罐头的制备方法。
背景技术
目前，在生产黄桃罐头的过程中，为防止桃肉的氧化褐变，传统方法是采用高温灭活法，一方面能耗较高、另一方面会造成黄桃营养成分的流失以及口感的降低；另外，传统的黄桃罐头将糖水与果肉直接混合，这种方法制备的黄桃罐头保质期并不长、且食用时常发生糖水剩余的现象，造成浪费。
发明内容
为了解决上述技术问题，提供一种生产能耗低、罐头保质期长、风味好的黄桃罐头制备方法，本发明提供以下技术方案：
一种黄桃罐头的制备方法，包括以下步骤：
S1、原料准备：黄桃鲜果、蜂蜜、可食用保鲜膜、蒸馏水、盐酸溶液和氢氧化钠溶液；选取八、九分熟的黄桃鲜果进行加工，涩度低、硬度适中；
S2、将黄桃鲜果清洗、切瓣、挖核，并先后用盐酸溶液、氢氧化钠溶液浸泡溶解去皮，最后用清水洗净形成块状果，采用酸碱去皮法更卫生、效率更高；
S3、将块状果进行修整、分级后常温干燥、直至部分失水，干燥温度采用常温能够避免高温对营养物质的不利影响，而令块状果部分失水有利于步骤S4 中蜂蜜的涂制，防止表面水分过多导致蜂蜜不易粘附；
S4、分别在块状果表面涂制蜂蜜、并包覆可食用保鲜膜，可食用保鲜膜具有三重作用：一是用于隔离果肉和氧气、防止氧化褐变、延长保质期；二是用于将蜂蜜保持于保鲜膜内部、防止蜂蜜溶于蒸馏水中；三是起到保持块状果形状的作用，避免生产和运输过程中的碰撞带来的块状果碎裂的问题。
S5、装罐、注入蒸馏水，最后排气密封。
进一步的，所述可食用保鲜膜为液态，采用喷涂的方式包覆于块状果表面，操作简单，但需注意要将块状果包覆完全。
进一步的，步骤S3中所述块状果的失水率为10-12％，失水过多会导致果形变化、影响美观度，失水过少则无法确保蜂蜜的有效粘附。
进一步的，所述蜂蜜为天然蜂蜜，天然的蜂蜜具有较高的抗菌性以及高渗透作用，能够向块状果内部快速渗透，使块状果整体的甜度均匀性更好。
本发明的有益效果在于：
(1)、省去了传统罐头生产工艺中的高温蒸煮步骤，大大降低了生产能耗、缩短了生产周期、提升了产品口感和营养价值；
(2)、采用可食用保鲜膜的包覆能够大大延长罐头的保质期；
(3)、块状果完整度高、美观度好。
具体实施方式
一种黄桃罐头的制备方法，包括以下步骤：
S1、原料准备：黄桃鲜果、蜂蜜、可食用保鲜膜、蒸馏水、盐酸溶液和氢氧化钠溶液；选取八、九分熟的黄桃鲜果进行加工，涩度低、硬度适中；
S2、将黄桃鲜果清洗、切瓣、挖核，并先后用盐酸溶液、氢氧化钠溶液浸泡溶解去皮，最后用清水洗净形成块状果，采用酸碱去皮法更卫生、效率更高；
S3、将块状果进行修整、分级后常温干燥、直至部分失水，干燥温度采用常温能够避免高温对营养物质的不利影响，而令块状果部分失水有利于步骤S4 中蜂蜜的涂制，防止表面水分过多导致蜂蜜不易粘附；失水率为10-12％，失水过多会导致果形变化、影响美观度，失水过少则无法确保蜂蜜的有效粘附。
S4、分别在块状果表面涂制蜂蜜、并包覆可食用保鲜膜，可食用保鲜膜具有三重作用：一是用于隔离果肉和氧气、防止氧化褐变、延长保质期；二是用于将蜂蜜保持于保鲜膜内部、防止蜂蜜溶于蒸馏水中；三是起到保持块状果形状的作用，避免生产和运输过程中的碰撞带来的块状果碎裂的问题。本实施例中所述可食用保鲜膜为液态，采用喷涂的方式包覆于块状果表面，操作简单，但需注意要将块状果包覆完全。所述蜂蜜为天然蜂蜜，天然的蜂蜜具有较高的抗菌性以及高渗透作用，能够向块状果内部快速渗透，使块状果整体的甜度均匀性更好。
S5、装罐、注入蒸馏水，最后排气密封，装罐时动作需缓和、注水压力保持在较低的水平，以防止可食用保鲜膜的破裂。
以上述依据本发明理想实施例为启示，通过上述的说明内容，相关工作人员完全可以在不偏离本项发明技术思想的范围内，进行多样的变更以及修改。本项发明的技术性范围并不局限于说明书上的内容，必须要根据权利要求范围来确定其技术性范围。
Claims (4)
1.一种黄桃罐头的制备方法，其特征在于，包括以下步骤：
S1、原料准备：黄桃鲜果、蜂蜜、可食用保鲜膜、蒸馏水、盐酸溶液和氢氧化钠溶液；
S2、将黄桃鲜果清洗、切瓣、挖核，并先后用盐酸溶液、氢氧化钠溶液浸泡溶解去皮，最后用清水洗净形成块状果；
S3、将块状果进行修整、分级后常温干燥、直至部分失水；
S4、分别在块状果表面涂制蜂蜜、并包覆可食用保鲜膜；
S5、装罐、注入蒸馏水，最后排气密封。
2.如权利要求1所述的一种黄桃罐头的制备方法，其特征在于：所述可食用保鲜膜为液态，采用喷涂的方式包覆于块状果表面。
3.如权利要求1所述的一种黄桃罐头的制备方法，其特征在于：步骤S3中所述块状果的失水率为10-12％。
4.如权利要求1所述的一种黄桃罐头的制备方法，其特征在于：所述蜂蜜为天然蜂蜜。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457650A (zh) * | 2003-02-15 | 2003-11-26 | 申建军 | 罐头加工技术及产品 |
| CN102422878A (zh) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | 一种黄桃罐头的生产工艺 |
| CN102823895A (zh) * | 2012-08-21 | 2012-12-19 | 福建农林大学 | 一种常温即食海参软罐头的制作方法 |
| JP2014008012A (ja) * | 2012-06-29 | 2014-01-20 | Meiji Co Ltd | 果実または野菜を含むソースの製造方法 |
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- 2017-09-06 CN CN201710795649.0A patent/CN107373509A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457650A (zh) * | 2003-02-15 | 2003-11-26 | 申建军 | 罐头加工技术及产品 |
| CN102422878A (zh) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | 一种黄桃罐头的生产工艺 |
| JP2014008012A (ja) * | 2012-06-29 | 2014-01-20 | Meiji Co Ltd | 果実または野菜を含むソースの製造方法 |
| CN102823895A (zh) * | 2012-08-21 | 2012-12-19 | 福建农林大学 | 一种常温即食海参软罐头的制作方法 |
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Application publication date: 20171124 |