CN108740875A - A kind of canned loquat and preparation method thereof - Google Patents
A kind of canned loquat and preparation method thereof Download PDFInfo
- Publication number
- CN108740875A CN108740875A CN201810661536.6A CN201810661536A CN108740875A CN 108740875 A CN108740875 A CN 108740875A CN 201810661536 A CN201810661536 A CN 201810661536A CN 108740875 A CN108740875 A CN 108740875A
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- parts
- loquat
- honey
- fruit
- canned
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- 241001092070 Eriobotrya Species 0.000 title claims abstract description 66
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 235000012907 honey Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011521 glass Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 150000001299 aldehydes Chemical class 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000006059 cover glass Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- WOAHJDHKFWSLKE-UHFFFAOYSA-N 1,2-benzoquinone Chemical compound O=C1C=CC=CC1=O WOAHJDHKFWSLKE-UHFFFAOYSA-N 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229910001431 copper ion Inorganic materials 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 210000001519 tissue Anatomy 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
- A23B7/08—Preserving with sugars
-
- 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
-
- 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
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of canned loquats and preparation method thereof, belong to food processing field.It includes mainly the raw material composition of following parts by weight：25-30 parts of loquat fruit, 12-15 parts of white granulated sugar, 3-5 parts of honeysuckle, 2-3 parts of maltodextrin, 15-20 parts of loquat juice, honey 15-20g, 120-180 parts of water.The present invention is using loquat as primary raw material, and cooperation loquat juice, honey, nutritive value is high, has the function of moistening lung, cough-relieving.Present invention is mainly used for can process.
Description
Technical field
The invention belongs to food processing fields, specifically, more particularly to a kind of canned loquat and preparation method thereof.
Background technology
Can is after food to be carried out to certain processing, to be sealed against and be exhausted, sterilize, and can be protected for a long time
It deposits, a kind of instant product easy to carry.Tinned fruit keeps very good in terms of freshness and nutritional ingredient, is only second to existing
It picks fruit, since the picking from raw material is time-consuming very short to the process for being processed into finished product, and high-temperature process can make fruit and vegetable food
Whole chemical reactions all stop, the freshness and nutritional ingredient to ensure that can are basically unchanged.The nutrition of loquat
Composition includes albumen, fat, carbohydrate, calcium, iron, vitamin C, carotenoid etc., wherein calcium, phosphorus and carrotene
It is significantly higher than other Common Fruits, and is a kind of public very favorite fruit, tool containing 8 kinds of amino acid necessary to human body
There are moistening lung, heat clearing function.
Canned loquat processing difficult point be loquat fruit substrate in the presence of polyphenol oxidase with the oxygen in air
Contact, that is, generate enzymatic browning.3 conditions of generation of enzymatic browning are：1. aldehydes matter：Aldehydes matter is to cause enzymatic browning with after
Muddy principal element；2. polyphenol oxidase：PPO is to cause one of principal element of enzymatic browning, and PPO is a kind of copper ions
Membrane proteolytic enzyme, o-quinone can be formed by aldehydes matter in oxidative tissue, quinone polymerize to form brown material, leads to brown stain.3. oxygen
Presence：Normal fruit realizes that PPO and aldehydes matter compartmentalization are distributed by a series of membranous systems in the cell, prevents enzyme
Promote the generation of brown stain.In process, since the processes such as broken, squeezing make the membranous system in cell destroy, polyphenol has been broken
Compartmentalization with enzyme is distributed, and makes it that brown stain occur under conditions of aerobic.Currently, there are no one kind, to can effectively prevent loquat enzyme brown
The can processing method of change.
Invention content
It is an object of the invention to overcome drawbacks described above, a kind of canned loquat and preparation method thereof is provided, is with loquat
Primary raw material, cooperation loquat juice, honey, nutritive value is high, has the function of moistening lung, cough-relieving.
A kind of canned loquat, including the raw material of following parts by weight are constituted：25-30 parts of loquat fruit, white granulated sugar
12-15 parts, 3-5 parts of honeysuckle, 2-3 parts of maltodextrin, 15-20 parts of loquat juice, honey 15-20g, 120-180 parts of water.
Preferably, including the raw material of following parts by weight is constituted：28 parts of loquat fruit, 13 parts of white granulated sugar, 4 parts of honeysuckle,
2 parts of maltodextrin, 16 parts of loquat juice, honey 17g, 160 parts of water.
Preferably, including the raw material of following parts by weight is constituted：30 parts of loquat fruit, 12 parts of white granulated sugar, 4 parts of honeysuckle,
3 parts of maltodextrin, 20 parts of loquat juice, honey 18g, 150 parts of water.
The production method of canned loquat, includes the following steps：
1) fruit, is selected：Ripe, epidermis is selected in golden yellow, nothing is rotten, the fresh loquat without pest；
2) it, clears up：It by loquat peeled and cored, is cut in half and is put into basin, impregnated 20 minutes with color stabilizer, pull Loquat-Shaped Cake out
Meat is spare；
3) it, precooks：Above-mentioned raw materials in addition to honey and loquat fruit are poured into pot, big fire infusion is simultaneously stirred to white sand
Sugar melts, then loquat fruit is put into pot, and it is cooling that big fire closes fire after boiling to boiling；
4), tinning is heated：Pour into Ban Guoshui, the boiled loquat of step 3 together with soup put into glass jar in, then
Glass jar puts pot into and continues to boil, and big fire is boiled to boiling, uses instead to be boiled with soft fire 5 minutes and closes fire, honey is added after closing fire, and while hot
Cover glass tank mouth；
5) it, refrigerates：After glass jar cooling, refrigerator cold-storage is placed into.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention is using loquat as primary raw material, and cooperation loquat juice, honey, nutritive value is high, the work(with moistening lung, cough-relieving
Energy；The method of the present invention using color stabilizer ensure that can processing early period, mid-term, later stage different phase antioxidation and color-protecting do not go out to ask
Topic, effectively prevent loquat to change colour, colour-protecting stabilizing can keep original color of loquat for a long time.
Specific implementation mode
With reference to embodiment, the invention will be further described：
Embodiment one：Canned loquat, including the raw material of following parts by weight are constituted：25 parts of loquat fruit, 12 parts of white granulated sugar,
3 parts of honeysuckle, 2 parts of maltodextrin, 15 parts of loquat juice, honey 15g, 120 parts of water.
Embodiment two：Canned loquat, including the raw material of following parts by weight are constituted：28 parts of loquat fruit, 13 parts of white granulated sugar,
4 parts of honeysuckle, 2 parts of maltodextrin, 16 parts of loquat juice, honey 17g, 160 parts of water.
Embodiment three：Canned loquat, including the raw material of following parts by weight are constituted：30 parts of loquat fruit, 12 parts of white granulated sugar,
4 parts of honeysuckle, 3 parts of maltodextrin, 20 parts of loquat juice, honey 18g, 150 parts of water.
Example IV：Canned loquat, including the raw material of following parts by weight are constituted：30 parts of loquat fruit, 15 parts of white granulated sugar,
5 parts of honeysuckle, 3 parts of maltodextrin, 20 parts of loquat juice, honey 20g, 180 parts of water.
Embodiment five：The production method of canned loquat, includes the following steps：
1) fruit, is selected：Ripe, epidermis is selected in golden yellow, nothing is rotten, the fresh loquat without pest；
2) it, clears up：It by loquat peeled and cored, is cut in half and is put into basin, impregnated 20 minutes with color stabilizer, pull Loquat-Shaped Cake out
Meat is spare；
3) it, precooks：Above-mentioned raw materials in addition to honey and loquat fruit are poured into pot, big fire infusion is simultaneously stirred to white sand
Sugar melts, then loquat fruit is put into pot, and it is cooling that big fire closes fire after boiling to boiling；
4), tinning is heated：Pour into Ban Guoshui, the boiled loquat of step 3 together with soup put into glass jar in, then
Glass jar puts pot into and continues to boil, and big fire is boiled to boiling, uses instead to be boiled with soft fire 5 minutes and closes fire, honey is added after closing fire, and while hot
Cover glass tank mouth；
5) it, refrigerates：After glass jar cooling, refrigerator cold-storage is placed into.
Claims (4)
1. a kind of canned loquat, it is characterised in that：Raw material including following parts by weight is constituted：25-30 parts of loquat fruit, white sand
12-15 parts sugared, 3-5 parts of honeysuckle, 2-3 parts of maltodextrin, 15-20 parts of loquat juice, honey 15-20g, 120-180 parts of water.
2. canned loquat according to claim 1, it is characterised in that：Raw material including following parts by weight is constituted：Loquat
28 parts of pulp, 13 parts of white granulated sugar, 4 parts of honeysuckle, 2 parts of maltodextrin, 16 parts of loquat juice, honey 17g, 160 parts of water.
3. canned loquat according to claim 1, it is characterised in that：Raw material including following parts by weight is constituted：Loquat
30 parts of pulp, 12 parts of white granulated sugar, 4 parts of honeysuckle, 3 parts of maltodextrin, 20 parts of loquat juice, honey 18g, 150 parts of water.
4. a kind of production method of canned loquat, it is characterised in that：Include the following steps：
1) fruit, is selected：Ripe, epidermis is selected in golden yellow, nothing is rotten, the fresh loquat without pest；
2) it, clears up：It by loquat peeled and cored, is cut in half and is put into basin, impregnated 20 minutes with color stabilizer, it is standby to pull loquat fruit out
With；
3) it, precooks：Above-mentioned raw materials in addition to honey and loquat fruit are poured into pot, big fire infusion and stirring to white granulated sugar is melted
Change, then loquat fruit is put into pot, it is cooling that big fire closes fire after boiling to boiling；
4), tinning is heated：Ban Guoshui is poured into, the boiled loquat of step 3 is put into together with soup in glass jar, then glass
Tank puts pot into and continues to boil, and big fire is boiled to boiling, uses instead to be boiled with soft fire 5 minutes and closes fire, honey is added after closing fire, and cover while hot
Glass tank mouth；
5) it, refrigerates：After glass jar cooling, refrigerator cold-storage is placed into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810661536.6A CN108740875A (en) | 2018-06-25 | 2018-06-25 | A kind of canned loquat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810661536.6A CN108740875A (en) | 2018-06-25 | 2018-06-25 | A kind of canned loquat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740875A true CN108740875A (en) | 2018-11-06 |
Family
ID=63976794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810661536.6A Withdrawn CN108740875A (en) | 2018-06-25 | 2018-06-25 | A kind of canned loquat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740875A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955694A (en) * | 2020-09-06 | 2020-11-20 | 绿色田园(衡阳)农业发展有限公司 | Freeze-dried loquat crisp chips with effects of moistening lung and relieving cough and preparation method thereof |
-
2018
- 2018-06-25 CN CN201810661536.6A patent/CN108740875A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955694A (en) * | 2020-09-06 | 2020-11-20 | 绿色田园(衡阳)农业发展有限公司 | Freeze-dried loquat crisp chips with effects of moistening lung and relieving cough and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181106 |