CN107668593A - A kind of processing method of low sugar Yellow-peach can - Google Patents
A kind of processing method of low sugar Yellow-peach can Download PDFInfo
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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
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of processing method of low sugar Yellow-peach can, it is characterised in that including following aspect：（1）Peeling, yellow peach is immersed in treatment fluid and carries out decortication processing, is then immersed in mixed enzyme solution and impregnates；（2）Boiling color protection, decortication yellow peach are put into closed container, colour protecting liquid steam are passed through in closed container and carries out color retention；（3）Tinning is sealed, and the 300g of color protection yellow peach 280 is added into 500g tanks, adds liquid glucose and the preheating that heats up at twice, is subsequently placed in fumer heating exhaust；（4）Sterilization, preheated to by sealing Yellow-peach can under the conditions of 68 70 DEG C, carry out the of short duration sterilization of high temperature, and sterilize using ultraviolet light；（5）Storage, Yellow-peach can is placed in 7 10 DEG C of shady and cool places of drying and preserved.
Description
Technical field
The invention belongs to yellow peach deep process technology field, and in particular to a kind of processing method of low sugar Yellow-peach can.
Background technology
Yellow peach, also known as yellow meat peach, belonging to rose family peach category, yellow peach has reached three, 4,000 years history in Chinese cultivated history, its
Yellowish pink is golden yellow, the soft middle band of meat is hard, sweet tea is sour adapts to, gives off a strong fragrance, and deep to be liked by people, the main yellow peach place of production in China has：
Jiashan yellow peach, military platform yellow peach, Anhui Dangshan yellow peach, Guidong yellow peach, Yanling County's yellow peach, Tongnan yellow peach, Dalian yellow peach, Rongcheng yellow peach
Deng its planting area is mainly distributed on North China, Central China and southwest.In yellow peach containing abundant antioxidant, dietary fiber,
The nutritional ingredients such as various trace elements, have defaecation, reducing blood sugar and blood lipid, Green Tea Extract, dispel blackspot, anti-aging, raising are exempted from
Epidemic disease power and other effects, there is higher healthy nutritive value.Yellow peach multi-processing is made tin product and eaten, and it is removed the peel using heat
Alkali spray process, peeling efficiency can be improved, but nutritional ingredient in yellow peach can be caused to lose and alkali residual；And sugarcane in the soup used
Sugared content is up to 20%-30%, and long-term consumption can trigger diabetes and hyperglycaemia risk, and edible crowd and the market sales volume are limited
System；And use high temperature for a long time in can processing, can damage nutritional ingredient in yellow peach, be changed colour using yellow peach
Reaction, reduce the mouthfeel and exterior quality of institute's processed can.
The content of the invention
The present invention is directed to the problem of existing：Yellow peach multi-processing is made tin product and eaten, and it is removed the peel is sprayed using thermokalite
Leaching method, peeling efficiency can be improved, but nutritional ingredient in yellow peach can be caused to lose and alkali residual；And sucrose contains in the soup used
Amount is up to 20%-30%, and long-term consumption can trigger diabetes and hyperglycaemia risk, and edible crowd and the market sales volume are restricted；
And use high temperature for a long time in can processing, can damage nutritional ingredient in yellow peach, it is anti-that discoloration occurs using yellow peach
Should, the mouthfeel and exterior quality of reduction institute processed can.To solve the above problems, the invention provides a kind of low sugar Yellow-peach can
Processing method.
The present invention is achieved by the following technical solutions：
A kind of processing method of low sugar Yellow-peach can, comprises the following steps：
（1）Peeling：Yellow peach is immersed in treatment fluid and carries out decortication processing, containing extract component such as organic acids in treatment fluid, can be promoted
Enter pulp and pericarp separation, first high temperature soaks 8-10min at a temperature of 57-60 DEG C, then low temperature soaks 6- at a temperature of 0-3 DEG C
8min, high and low temperature is repeated and soaks 5-6 times, pericarp is separated with pulp, improves exfoliant effect, is then immersed in mixed enzyme solution
Middle dipping 12-15min, decortication yellow peach is made through removing the peel, after point half；
（2）Boiling color protection：Decortication yellow peach is put into closed container, and colour protecting liquid steam is passed through in closed container and carried out at color protection
Reason, 72-75 DEG C of temperature, 40- is handled under the conditions of being first 13%-15% in pressure 0.4-0.6Mpa, carbon dioxide volumetric concentration
45min, then 20-23min is handled under the conditions of being 20%-25% in 0.7-0.9Mpa, carbon dioxide volumetric concentration, it is yellow that color protection is made
Peach；Cryogenic high pressure boiling method can improve osmosis of the colour protecting liquid steam to yellow peach, and be passed through carbon dioxide and can promote color protection
Liquid composition permeates to yellow peach meat, improves effect of color protection；
（3）Tinning seals：Color protection yellow peach 280-300g is added into 500g tanks, the liquid glucose for first adding 1/2 mass is warming up to 63-66
DEG C 4-6min is kept, the liquid glucose using plant polyose as main component, the mouthfeel and feature of can be improved, and lower edible
To the tolerance of sugar, the liquid glucose for adding remaining 1/2 mass is warming up to 75-80 DEG C of holding 12-14min, is subsequently placed in body afterwards
75-80 DEG C of fumer heating exhaust 15-17min, is made sealing Yellow-peach can；
（4）Sterilization：6-8min is preheated under the conditions of 68-70 DEG C to by sealing Yellow-peach can, then is warming up to 120-123 DEG C of holding
15-20S, microorganism in can effectively be killed, and avoid long-time high temperature sterilization from breaking nutritional ingredient in yellow peach
It is bad, 35-40 DEG C is cooled to according to 3 DEG C/min of cooling rate, prevents destruction of the excessive temperature differentials to yellow peach nutritional ingredient and mouthfeel, and
The use of intensity of illumination is 270-300lux ultraviolet light 24-27min, physical sterilization method improves bactericidal effect, and yellow peach is made
Can；
（5）Storage：Yellow-peach can is placed in into the 7-10 DEG C of shady and cool place of drying to preserve.
Step（1）Described treatment fluid, its compound method are：
Lemon 13-16 parts, orange peel 11-14 parts, mangrove bark 7-10 parts, grape juice 4-6 parts are weighed according to quality meter part, it is former by preparing
Material adds the water of 4-6 times of gross mass after milling, boiling water boiling 105-110min, the 1/4 of original volume is concentrated into after filtering, and place is made
Manage liquid.
Step（1）Described mixed enzyme solution, wherein pectase：Protease：Cellulase quality proportioning is 2-3:0.4-
0.6:1, its mass concentration is 3%-5%.
Step（2）Described colour protecting liquid, it is respectively configured to sub-prime gauge part and is：Sterilized water 100-120 parts, citric acid 4-6
Part, vitamin C 3-5 parts, folic acid 2-4 parts, tannin 1-3 parts, asparagus juice 4-7 parts.
Step（3）Described liquid glucose, it is respectively configured to sub-prime gauge part and is：
Sterilized water 100-120 parts, plant polyose 23-27 parts, xylitol 7-10 parts, citric acid 1-3 parts, sucrose 2-4 parts；Described
Plant polyose, using polysaccharide in water extraction extraction fig, Hericium erinaceus, Kiwi berry, white fungus and matrimony vine, to be added into extract solution
40%-50% absolute ethyl alcohol forms precipitation, is dried after filtering and plant polyose is made.
The present invention has advantages below compared with prior art：Barking method, contain boiling extract component in treatment fluid, can make
Separated with yellow peach pericarp with meat, and color-protecting function can be played；And by high and low temperature immersion treatment repeatedly, make pericarp and fruit
Meat separates, and improves exfoliant effect, and have the characteristics of safety, noresidue；Soaked using mixed enzyme, it contains pectase, egg
White enzyme and cellulase, adhesion after pericarp and pulp separation can be used, improve yellow peach peeling rear peeling quality.Boiling color protection,
Colour protecting liquid steam is passed through in closed container boiling is carried out to decortication yellow peach, by cryogenic high pressure boiling method, color protection can be improved
Liquid steam avoids destruction of the high temperature to yellow peach nutritional ingredient to the osmosis of yellow peach, and being passed through carbon dioxide can promote to protect
Color liquid composition permeates to yellow peach meat, improves effect of color protection.Tinning encapsulating method, liquid glucose is using plant polyose as main component, i.e.,
The mouthfeel of liquid glucose can be increased, improve the healthcare function of can again, carrying out preheating before boiling can avoid excessive temperature differentials from causing glass
Bottle breakage, and discharge dissolved air in liquid glucose；Expansion is heated by gas and reduces gas content in container, improves can sealing
Energy.Method for disinfection, the of short duration sterilization of high temperature is used after being preheated to can, microorganism in can effectively be killed, and avoid
Destruction of the long-time high temperature sterilization to nutritional ingredient in yellow peach, avoid difference variation is excessive from causing yellow peach by limiting cooling rate
Nutritional ingredient and mouthfeel reduce；It is irradiated using ultraviolet, is inactivated by physical method to remaining pathogenic bacteria in can,
Improve bactericidal effect.
Embodiment
Embodiment 1：
A kind of processing method of low sugar Yellow-peach can, comprises the following steps：
（1）Peeling：Yellow peach is immersed in treatment fluid and carries out decortication processing, containing extract component such as organic acids in treatment fluid, can be promoted
Enter pulp and pericarp separation, first high temperature soaks 9min at a temperature of 58 DEG C, then low temperature soaks 7min at a temperature of 1.5 DEG C, repeatedly
Carry out high and low temperature to soak 5 times, pericarp is separated with pulp, improve exfoliant effect, be then immersed in mixed enzyme solution and impregnate 13min,
Decortication yellow peach is made through removing the peel, after point half；
（2）Boiling color protection：Decortication yellow peach is put into closed container, and colour protecting liquid steam is passed through in closed container and carried out at color protection
Reason, 73 DEG C of temperature, 41min is handled under the conditions of being first 13.4% in pressure 0.43Mpa, carbon dioxide volumetric concentration, then
0.75Mpa, carbon dioxide volumetric concentration handle 21min under the conditions of being 21%, and color protection yellow peach is made；Cryogenic high pressure boiling method can
Osmosis of the colour protecting liquid steam to yellow peach is improved, and being passed through carbon dioxide can promote colour protecting liquid composition to be permeated to yellow peach meat,
Improve effect of color protection；
（3）Tinning seals：Color protection yellow peach 285g is added into 500g tanks, the liquid glucose for first adding 1/2 mass is warming up to 64 DEG C of holdings
5min, the liquid glucose using plant polyose as main component can improve the mouthfeel and feature of can, and lower edible rear body pair
The tolerance of sugar, the liquid glucose for adding remaining 1/2 mass are warming up to 76 DEG C of holding 13min, are subsequently placed in 76 DEG C of fumer heating
16min is vented, sealing Yellow-peach can is made；
（4）Sterilization：7min is preheated under the conditions of 69 DEG C to by sealing Yellow-peach can, then is warming up to 121 DEG C of holding 16S, can be to tank
Microorganism is effectively killed in head, and avoids destruction of the long-time high temperature sterilization to nutritional ingredient in yellow peach, according to cooling speed
3 DEG C/min of degree is cooled to 36 DEG C, prevents destruction of the excessive temperature differentials to yellow peach nutritional ingredient and mouthfeel, and be using intensity of illumination
280lux ultraviolet light 25min, physical sterilization method improve bactericidal effect, and Yellow-peach can is made；
（5）Storage：Yellow-peach can is placed in into 8 DEG C of shady and cool places of drying to preserve.
Step（1）Described treatment fluid, its compound method are：
14 parts of lemon, 12 parts of orange peel, 8 parts of mangrove bark, 4.3 parts of grape juice are weighed according to quality meter part, after preparation raw material is milled
The water of 4.5 times of gross mass is added, boiling water boiling 106min, the 1/4 of original volume is concentrated into after filtering, treatment fluid is made.
Step（1）Described mixed enzyme solution, wherein pectase：Protease：Cellulase quality proportioning is 2:0.42:1, its
Mass concentration is 3.4%.
Step（2）Described colour protecting liquid, it is respectively configured to sub-prime gauge part and is：107 parts of sterilized water, 4.3 parts of citric acid, dimension
Raw plain 3.6 parts of C, 2.2 parts of folic acid, 1.4 parts of tannin, 5 parts of asparagus juice.
Step（3）Described liquid glucose, it is respectively configured to sub-prime gauge part and is：
105 parts of sterilized water, 24 parts of plant polyose, 8 parts of xylitol, 1.4 parts of citric acid, 2.2 parts of sucrose；Described plant polyose,
For using polysaccharide in water extraction extraction fig, Hericium erinaceus, Kiwi berry, white fungus and matrimony vine, into extract solution, addition 43% is anhydrous
Ethanol forms precipitation, is dried after filtering and plant polyose is made.
Embodiment 2：
（1）Peeling：Yellow peach is immersed in treatment fluid and carries out decortication processing, containing extract component such as organic acids in treatment fluid, can be promoted
Enter pulp and pericarp separation, first high temperature soaks 10min at a temperature of 59 DEG C, then low temperature soaks 8min at a temperature of 2.5 DEG C, repeatedly
Carry out high and low temperature to soak 6 times, pericarp is separated with pulp, improve exfoliant effect, be then immersed in mixed enzyme solution and impregnate 14min,
Decortication yellow peach is made through removing the peel, after point half；
（2）Boiling color protection：Decortication yellow peach is put into closed container, and colour protecting liquid steam is passed through in closed container and carried out at color protection
Reason, 74 DEG C of temperature, 44min is handled under the conditions of being first 14.7% in pressure 0.58Mpa, carbon dioxide volumetric concentration, then
0.85Mpa, carbon dioxide volumetric concentration handle 22min under the conditions of being 24%, and color protection yellow peach is made；Cryogenic high pressure boiling method can
Osmosis of the colour protecting liquid steam to yellow peach is improved, and being passed through carbon dioxide can promote colour protecting liquid composition to be permeated to yellow peach meat,
Improve effect of color protection；
（3）Tinning seals：Color protection yellow peach 295g is added into 500g tanks, the liquid glucose for first adding 1/2 mass is warming up to 65 DEG C of holdings
6min, the liquid glucose using plant polyose as main component can improve the mouthfeel and feature of can, and lower edible rear body pair
The tolerance of sugar, the liquid glucose for adding remaining 1/2 mass are warming up to 79 DEG C of holding 14min, are subsequently placed in 78 DEG C of fumer heating
17min is vented, sealing Yellow-peach can is made；
（4）Sterilization：8min is preheated under the conditions of 70 DEG C to by sealing Yellow-peach can, then is warming up to 122 DEG C of holding 19S, can be to tank
Microorganism is effectively killed in head, and avoids destruction of the long-time high temperature sterilization to nutritional ingredient in yellow peach, according to cooling speed
3 DEG C/min of degree is cooled to 39 DEG C, prevents destruction of the excessive temperature differentials to yellow peach nutritional ingredient and mouthfeel, and be using intensity of illumination
290lux ultraviolet light 26min, physical sterilization method improve bactericidal effect, and Yellow-peach can is made；
（5）Storage：Yellow-peach can is placed in into 9 DEG C of shady and cool places of drying to preserve.
Step（1）Described treatment fluid, its compound method are：
15 parts of lemon, 13 parts of orange peel, 9 parts of mangrove bark, 5.7 parts of grape juice are weighed according to quality meter part, after preparation raw material is milled
The water of 5.5 times of gross mass is added, boiling water boiling 109min, the 1/4 of original volume is concentrated into after filtering, treatment fluid is made.
Step（1）Described mixed enzyme solution, wherein pectase：Protease：Cellulase quality proportioning is 3:0.54:1, its
Mass concentration is 4.8%.
Step（2）Described colour protecting liquid, it is respectively configured to sub-prime gauge part and is：117 parts of sterilized water, 5.2 parts of citric acid, dimension
Raw plain 4.6 parts of C, 3.5 parts of folic acid, 2.7 parts of tannin, 6 parts of asparagus juice.
Step（3）Described liquid glucose, it is respectively configured to sub-prime gauge part and is：
114 parts of sterilized water, 26 parts of plant polyose, 9 parts of xylitol, 2.5 parts of citric acid, 3.6 parts of sucrose；Described plant polyose,
For using polysaccharide in water extraction extraction fig, Hericium erinaceus, Kiwi berry, white fungus and matrimony vine, into extract solution, addition 47% is anhydrous
Ethanol forms precipitation, is dried after filtering and plant polyose is made.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Middle decortication processing, other steps are same as Example 1.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（2）Middle color retention, other steps are same as Example 1.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 1（2）Middle carbon dioxide is passed through, and other steps are same as Example 1.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（3）Plant polyose, other steps and embodiment 2 are used in middle liquid glucose
It is identical.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（4）Middle method for disinfection, other steps are same as Example 2.
Control group：
Control group Yellow-peach can is peeled using leaching alkali, boils heating, sucrose liquid is processed, and decortication processing, color protection, two are not used
Carbonoxide, plant polyose and method for disinfection.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group experimental program, statistics
Yellow-peach can peeling rate, blood glucose target（1h measure after edible）It is compared with carotene carotene content.
Experimental data：
| Project | Peeling rate % | Blood glucose target mmol/L | Carotene carotene content mg/100g |
| Embodiment 1 | 99.3 | 7.1 | 81.5 |
| Embodiment 2 | 99.1 | 7.3 | 80.9 |
| Contrast 1 | 92.1 | 7.3 | 81.2 |
| Contrast 2 | 99.4 | 7.5 | 73.3 |
| Contrast 3 | 99.2 | 6.4 | 74.9 |
| Contrast 4 | 99.5 | 3.0 | 80.7 |
| Contrast 5 | 99.0 | 6.9 | 76.4 |
| Control group | 91.7 | 12.5 | 62.3 |
Synthesis result：The inventive method processes Yellow-peach can, and compared with control group, yellow peach peeling rate improves 7.6%, and blood glucose refers to
Mark reduces 5.4mmol/L, and carotene carotene content improves 19.2mg/100g.Handled using decortication, peeling rate raising 7.2%, and color protection
It is respectively 8.2mg/100g, 6.6mg/100g that processing and carbon dioxide, which can improve carotene carotene content,；Plant polyose use can reduce
Blood glucose target is 4.3mmol/L, and method for disinfection improves sterilizing efficiency, while also lowers carrotene in yellow peach and lose, and reduces loss
Measure 4.5mg/100g.
Claims (5)
1. a kind of processing method of low sugar Yellow-peach can, it is characterised in that comprise the following steps：
（1）Peeling：Yellow peach is immersed in treatment fluid and carries out decortication processing, first high temperature soaks 8-10min at a temperature of 57-60 DEG C,
Low temperature soaks 6-8min at a temperature of 0-3 DEG C again, and high and low temperature is repeated and soaks 5-6 times, is then immersed in mixed enzyme solution and impregnates
12-15min, decortication yellow peach is made through removing the peel, after point half；
（2）Boiling color protection：Decortication yellow peach is put into closed container, and colour protecting liquid steam is passed through in closed container and carried out at color protection
Reason, 72-75 DEG C of temperature, 40- is handled under the conditions of being first 13%-15% in pressure 0.4-0.6Mpa, carbon dioxide volumetric concentration
45min, then 20-23min is handled under the conditions of being 20%-25% in 0.7-0.9Mpa, carbon dioxide volumetric concentration, it is yellow that color protection is made
Peach；
（3）Tinning seals：Color protection yellow peach 280-300g is added into 500g tanks, the liquid glucose for first adding 1/2 mass is warming up to 63-66
DEG C keep 4-6min, add remaining 1/2 mass liquid glucose be warming up to 75-80 DEG C holding 12-14min, be subsequently placed in 75-80 DEG C
Fumer heating exhaust 15-17min, is made sealing Yellow-peach can；
（4）Sterilization：Sealing Yellow-peach can is preheated into 6-8min under the conditions of 68-70 DEG C, then is warming up to 120-123 DEG C of holding 15-
20S, 35-40 DEG C is cooled to according to 3 DEG C/min of cooling rate, and the use of intensity of illumination is 270-300lux ultraviolet lights 24-
27min, Yellow-peach can is made；
（5）Storage：Yellow-peach can is placed in into the 7-10 DEG C of shady and cool place of drying to preserve.
2. the processing method of low sugar Yellow-peach can as claimed in claim 1, it is characterised in that step（1）Described treatment fluid,
Its compound method is：
Lemon 13-16 parts, orange peel 11-14 parts, mangrove bark 7-10 parts, grape juice 4-6 parts are weighed according to quality meter part, it is former by preparing
Material adds the water of 4-6 times of gross mass after milling, boiling water boiling 105-110min, the 1/4 of original volume is concentrated into after filtering, and place is made
Manage liquid.
3. the processing method of low sugar Yellow-peach can as claimed in claim 1, it is characterised in that step（1）Described mixed enzyme
Liquid, wherein pectase：Protease：Cellulase quality proportioning is 2-3:0.4-0.6:1, its mass concentration is 3%-5%.
4. the processing method of low sugar Yellow-peach can as claimed in claim 1, it is characterised in that step（2）Described colour protecting liquid,
It is respectively configured to sub-prime gauge part：Sterilized water 100-120 parts, citric acid 4-6 parts, vitamin C 3-5 parts, folic acid 2-4 parts, list
Peaceful 1-3 parts, asparagus juice 4-7 parts.
5. the processing method of low sugar Yellow-peach can as claimed in claim 1, it is characterised in that step（3）Described liquid glucose, its
Respectively being configured to sub-prime gauge part is：
Sterilized water 100-120 parts, plant polyose 23-27 parts, xylitol 7-10 parts, citric acid 1-3 parts, sucrose 2-4 parts；Described
Plant polyose, using polysaccharide in water extraction extraction fig, Hericium erinaceus, Kiwi berry, white fungus and matrimony vine, to be added into extract solution
40%-50% absolute ethyl alcohol forms precipitation, is dried after filtering and plant polyose is made.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613107A (en) * | 2019-09-16 | 2019-12-27 | 江苏农爱田生物科技有限公司 | Preparation method of canned yellow peaches |
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