CN108029746A - A kind of preparation method of honey peach can - Google Patents
A kind of preparation method of honey peach can Download PDFInfo
- Publication number
- CN108029746A CN108029746A CN201711327862.5A CN201711327862A CN108029746A CN 108029746 A CN108029746 A CN 108029746A CN 201711327862 A CN201711327862 A CN 201711327862A CN 108029746 A CN108029746 A CN 108029746A
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- CN
- China
- Prior art keywords
- honey peach
- parts
- preparation
- juice
- additive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 50
- 235000012907 honey Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 239000000654 additive Substances 0.000 claims abstract description 16
- 230000000996 additive effect Effects 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 12
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000001630 malic acid Substances 0.000 claims abstract description 9
- 235000011090 malic acid Nutrition 0.000 claims abstract description 9
- 230000035800 maturation Effects 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to can production field, is related to a kind of preparation method of honey peach can.Comprise the following steps：The honey peach of maturation is selected, peeled and cored processing is carried out after cleaning, is then cut into fritter；Precook 58 minutes at 40 50 DEG C of temperature；By the can high temperature sterilization for the honey peach that is filled with water and cool down, then add the honey peach block for completion of precooking；Lemon juice is added, catsup, malic acid, salt, can juice and additive, then seal；High-temperature sterilization postcooling is then labelled to room temperature, completes finished product.Honey peach can of the present invention has the advantages of in good taste, quality guarantee period is long, suitable for people of all ages, is eaten for a long time beneficial to health.
Description
Technical field
The invention belongs to can production field, is related to a kind of preparation method of honey peach can.
Background technology
With the continuous development of Chinese society's economy, the raising year by year of people's life class, convenient and safe tinned food
Just increasingly approved be subject to consumer, can industry has wide development space.Honey peach belongs to spherical edible fruit
Class, its protein content doubles than apple, grape, more seven times higher than pear, and the content of iron is more than pear three times more than apple
Five times, rich in multivitamin, wherein vitamin C highest.The honey peach resting period now gathered is too short, it is impossible to meets people
Demand, more and more honey peach are processed into tin product, but, poor taste short there are the shelf-life, and additive is more etc.
Problem.
The content of the invention
The present invention for traditional honey peach there are the problem of propose a kind of preparation method of new honey peach can.
In order to achieve the above object, the present invention is realized using following technical solutions：
A kind of preparation method of honey peach can, comprises the following steps：
（1）The honey peach of maturation is selected, peeled and cored processing is carried out after cleaning, is then cut into fritter；
（2）Precook 5-8 minutes at 40-50 DEG C of temperature；
（3）By the can high temperature sterilization for the honey peach that is filled with water and cool down, then add the honey peach block for completion of precooking；
（4）Lemon juice is added, catsup, malic acid, salt, can juice and additive, then seal；
（5）High-temperature sterilization postcooling is then labelled to room temperature, completes finished product.
Preferably, the step（1）In peeling processing method be that mass concentration is put into after honey peach is cleaned is 20%
Sodium hydroxide solution in soak 15-20 minutes.
Preferably, the step（3）The temperature of high temperature sterilization is 300-500 DEG C, time 5-10min.
Preferably, the step（4）In the parts by weight of each material be：30-50 parts of honey peach, 5-10 parts of lemon juice,
1-2 parts of 3-8 parts of catsup, 5-10 parts of malic acid, 2-5 parts of salt, 30-50 parts of can juice and additive.
Preferably, the can juice is：White granulated sugar containing mass concentration 30% and the rock sugar of mass concentration 20% are water-soluble
Liquid.
Preferably, the additive is ascorbic acid and citric acid.
Compared with prior art, the advantages and positive effects of the present invention are：
Honey peach can of the present invention has the advantages of in good taste, quality guarantee period is long, and suitable for people of all ages, being eaten for a long time has health
Benefit.
Embodiment
To better understand the objects, features and advantages of the present invention, with reference to specific embodiment pair
The present invention is described further.It should be noted that in the case where there is no conflict, the spy in embodiments herein and embodiment
Sign can be mutually combined.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still, the present invention may be used also
With using implementing different from other modes described here, therefore, the present invention is not limited to the specific of specification is described below
The limitation of embodiment.
A kind of embodiment 1, preparation method of honey peach can, comprises the following steps：（1）The honey peach of maturation is selected, clearly
Peeled and cored processing is carried out after washing, is then cut into fritter；（2）Precook 5-8 minutes at 40-50 DEG C of temperature；（3）To be filled with water honey peach
Can high temperature sterilization and cool down, then add the honey peach block of completion of precooking；（4）Add lemon juice, catsup, apple
Acid, salt, can juice and additive, then seal；（5）High-temperature sterilization postcooling is then labelled to room temperature, completes into
Product.Wherein, step（1）In peeling processing method be that the sodium hydroxide that mass concentration is 20% is put into after honey peach is cleaned is molten
Soaked 15-20 minutes in liquid.Step（3）The temperature of high temperature sterilization is 300-500 DEG C, time 5-10min.Step（4）In
The parts by weight of each material are：30-50 parts of honey peach, 5-10 parts of lemon juice, 3-8 parts of catsup, 5-10 parts of malic acid, salt 2-
5 parts, 30-50 parts of can juice and 1-2 parts of additive, can juice are：White granulated sugar containing mass concentration 30% and mass concentration 20%
Rock sugar aqueous solution, additive is ascorbic acid and citric acid, and wherein the mass ratio of ascorbic acid and citric acid is 2:1.
A kind of embodiment 2, preparation method of honey peach can, comprises the following steps：（1）The honey peach of maturation is selected, clearly
Peeled and cored processing is carried out after washing, is then cut into fritter；（2）Precook 5-8 minutes at 40-50 DEG C of temperature；（3）To be filled with water honey peach
Can high temperature sterilization and cool down, then add the honey peach block of completion of precooking；（4）Add lemon juice, catsup, apple
Acid, salt, can juice and additive, then seal；（5）High-temperature sterilization postcooling is then labelled to room temperature, completes into
Product.Wherein, step（1）In peeling processing method be that the sodium hydroxide that mass concentration is 20% is put into after honey peach is cleaned is molten
Soaked 15-20 minutes in liquid.Step（3）The temperature of high temperature sterilization is 300-500 DEG C, time 5-10min.Step（4）In
The parts by weight of each material are：30 parts of honey peach, 5 parts of lemon juice, 3 parts of catsup, 5 parts of malic acid, 2 parts of salt, can juice 30
1 part of part and additive, can juice are：The rock sugar aqueous solution of white granulated sugar containing mass concentration 30% and mass concentration 20%, addition
Agent is ascorbic acid and citric acid, and the wherein mass ratio of ascorbic acid and citric acid is 1:1.
A kind of embodiment 3, preparation method of honey peach can, comprises the following steps：（1）The honey peach of maturation is selected, clearly
Peeled and cored processing is carried out after washing, is then cut into fritter；（2）Precook 5-8 minutes at 40-50 DEG C of temperature；（3）To be filled with water honey peach
Can high temperature sterilization and cool down, then add the honey peach block of completion of precooking；（4）Add lemon juice, catsup, apple
Acid, salt, can juice and additive, then seal；（5）High-temperature sterilization postcooling is then labelled to room temperature, completes into
Product.Wherein, step（1）In peeling processing method be that the sodium hydroxide that mass concentration is 20% is put into after honey peach is cleaned is molten
Soaked 15-20 minutes in liquid.Step（3）The temperature of high temperature sterilization is 300-500 DEG C, time 5-10min.Step（4）In
The parts by weight of each material are：30-50 parts of honey peach, 5-10 parts of lemon juice, 3-8 parts of catsup, 5-10 parts of malic acid, salt 2-
5 parts, 30-50 parts of can juice and 1-2 parts of additive, can juice are：White granulated sugar containing mass concentration 30% and mass concentration 20%
Rock sugar aqueous solution, additive is ascorbic acid and citric acid, and wherein the mass ratio of ascorbic acid and citric acid is 1:2.
The materials such as the lemon juice that the present invention adds, catsup, malic acid, salt cause honey peach can to have more preferable mouth
Sense, reduces the addition of the materials such as other food additives and food flavor；The addition of ascorbic acid and citric acid extends tank
The shelf-life of head, the can shelf-life of the present invention can reach more than 15 months, and its nutriment does not change substantially.
The above described is only a preferred embodiment of the present invention, being not the limitation for making other forms to the present invention, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Effect embodiment is applied to other fields, but every without departing from technical solution of the present invention content, the technical spirit according to the present invention
Any simple modification, equivalent variations and the remodeling made to above example, still fall within the protection domain of technical solution of the present invention.
Claims (6)
1. a kind of preparation method of honey peach can, it is characterised in that comprise the following steps：
（1）The honey peach of maturation is selected, peeled and cored processing is carried out after cleaning, is then cut into fritter；
（2）Precook 5-8 minutes at 40-50 DEG C of temperature；
（3）By the can high temperature sterilization for the honey peach that is filled with water and cool down, then add the honey peach block for completion of precooking；
（4）Lemon juice is added, catsup, malic acid, salt, can juice and additive, then seal；
（5）High-temperature sterilization postcooling is then labelled to room temperature, completes finished product.
2. the preparation method of honey peach can according to claim 1, it is characterised in that the step（1）In peeling at
Reason method is to be put into the sodium hydroxide solution that mass concentration is 20% to soak 15-20 minutes after honey peach is cleaned.
3. the preparation method of honey peach can according to claim 1, it is characterised in that the step（3）High temperature is sterilized
Temperature be 300-500 DEG C, time 5-10min.
4. the preparation method of honey peach can according to claim 1, it is characterised in that the step（4）In each material
Parts by weight are：30-50 parts of honey peach, 5-10 parts of lemon juice, 3-8 parts of catsup, 5-10 parts of malic acid, 2-5 parts of salt, can
1-2 parts of 30-50 parts of juice and additive.
5. the preparation method of honey peach can according to claim 4, it is characterised in that the can juice is：Contain quality
The white granulated sugar of concentration 30% and the rock sugar aqueous solution of mass concentration 20%.
6. the preparation method of honey peach can according to claim 4, it is characterised in that the additive for ascorbic acid and
Citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711327862.5A CN108029746A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of honey peach can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711327862.5A CN108029746A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of honey peach can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108029746A true CN108029746A (en) | 2018-05-15 |
Family
ID=62102546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711327862.5A Withdrawn CN108029746A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of honey peach can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108029746A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362871A (en) * | 2018-09-26 | 2019-02-22 | 孔东鹏 | A kind of preparation method of Yellow-peach can |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5037734B2 (en) * | 1972-04-03 | 1975-12-04 | ||
| CN102246932A (en) * | 2011-06-13 | 2011-11-23 | 大连康源食品有限公司 | Yellow peach can and preparation method thereof |
| CN104222257A (en) * | 2013-06-20 | 2014-12-24 | 许姗姗 | Processing method of peach can |
| CN104366321A (en) * | 2014-10-17 | 2015-02-25 | 湖北仙仙果品有限公司 | Production method of xylitol-containing yellow peach cans |
| CN106262065A (en) * | 2016-08-04 | 2017-01-04 | 汪锐 | A kind of honey peach canned food and preparation method thereof |
-
2017
- 2017-12-13 CN CN201711327862.5A patent/CN108029746A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5037734B2 (en) * | 1972-04-03 | 1975-12-04 | ||
| CN102246932A (en) * | 2011-06-13 | 2011-11-23 | 大连康源食品有限公司 | Yellow peach can and preparation method thereof |
| CN104222257A (en) * | 2013-06-20 | 2014-12-24 | 许姗姗 | Processing method of peach can |
| CN104366321A (en) * | 2014-10-17 | 2015-02-25 | 湖北仙仙果品有限公司 | Production method of xylitol-containing yellow peach cans |
| CN106262065A (en) * | 2016-08-04 | 2017-01-04 | 汪锐 | A kind of honey peach canned food and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362871A (en) * | 2018-09-26 | 2019-02-22 | 孔东鹏 | A kind of preparation method of Yellow-peach can |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180515 |