CN108967946A - Yellow peach health tin and preparation method thereof - Google Patents
Yellow peach health tin and preparation method thereof Download PDFInfo
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- CN108967946A CN108967946A CN201810637091.8A CN201810637091A CN108967946A CN 108967946 A CN108967946 A CN 108967946A CN 201810637091 A CN201810637091 A CN 201810637091A CN 108967946 A CN108967946 A CN 108967946A
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- yellow peach
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 72
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 230000036541 health Effects 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 240000006413 Prunus persica var. persica Species 0.000 title 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000014347 soups Nutrition 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 31
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
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- 235000012907 honey Nutrition 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
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- 239000011718 vitamin C Substances 0.000 claims abstract description 8
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- 235000002594 Solanum nigrum Nutrition 0.000 claims abstract description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 6
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- 238000007789 sealing Methods 0.000 claims abstract description 6
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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- 230000003078 antioxidant effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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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
- 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
- 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
-
- 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)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of yellow peach health tin, the raw material including following parts by weight: 100 parts of yellow peach pulp；0.3~0.5 part of ground cinnamon；0.2~0.3 part of citric acid；0.1~0.15 part of vitamin C；5~8 parts of Solanum nigrum fruit；0.2~0.35 part of natto powder；8~12 parts of green jujube；1~2 part of chlorella powder；8~10 parts of honey；10~12 parts of white granulated sugar；100 parts of water.The invention also discloses a kind of methods for making the yellow peach health tin, including following process flow: preparation soup A, preparation soup B, yellow peach pulp production, mixing, boiling, sealing and sterilization processing.Made Yellow-peach can by means of the present invention, in good taste, flavor is mellow, nutritive value is high, long-term consumption has healthcare function and auxiliary therapeutic action to human body；Yellow-peach can of the invention simultaneously replaces man-made additive by natural materials, has good anti-corrosion, antioxygenic property, and long-term preservation is unlikely to deteriorate, and safe and healthy.
Description
Technical field
The present invention relates to field of food, in particular to a kind of yellow peach health tin and preparation method thereof.
Background technique
Tinned fruit due to have many advantages, such as flavor it is palatable, it is convenient, be easy to save, be favored by people, especially with
Yellow-peach can is most popular.Because mature yellow peach bright, tender succulence, sweet mouthfeel, and protein rich in,
Dietary fiber, a variety of antioxidants and sodium, calcium, iron and various trace elements have certain nutritive value.
But Yellow-peach can on the market at present, in order to attract consumer to buy and convenient for long-term preservation, generally containing each
The artificial synthesized additive of kind, and traditional technology of canned be easy to cause the loss of nutritional ingredient in yellow peach, reduces Huang
The nutritive value of peach itself.
Summary of the invention
In order to solve the above technical problems, the invention discloses a kind of yellow peach health tin, the original including following parts by weight
Material:
The invention also discloses a kind of methods for making the yellow peach health tin, including following process flow:
A, appropriate ground cinnamon, citric acid, vitamin C, honey, white granulated sugar are added into water and stirs evenly, deployed soup
Juice A is spare；
B, appropriate Solanum nigrum fruit and green jujube are mixed into juicing, obtains mixing juice after filtering out residue；
C, appropriate natto is put into freeze drier to be freeze-dried, is taken out after dry and grinds obtained natto powder；It will fit
Amount green alga is dried after being put into dryer, is taken out after drying and is ground obtained chlorella powder；
D, natto powder and chlorella powder are added in mixing juice, and are sufficiently stirred by blender, it is then special by food
Filter is filtered, and it is spare that soup B is made；
E, proper amount of fresh yellow peach is cleaned, stoning, then then the yellow peach pulp after stoning is led to again by leaching alkali machine spray
It crosses roller and washes peeling by rubbing with the hands；
F, the yellow peach pulp after peeling is neutralized by citric acid, by weight boiling into the water after neutralization, after boiling
Yellow peach pulp be quickly cooled to room temperature with flowing water；
G, it by the yellow peach pulp stripping and slicing after boiling, is cleaned after stripping and slicing with flowing water, tinning；
H, soup A and soup B are mixed and is warming up to 85 DEG C, be filled into tank after being cooled to room temperature, sealed after vacuumizing；
I, carry out sterilization processing with hot water after sealing, after sterilization with flowing water be cooled to room temperature is sufficient.
As a further improvement of the above technical scheme, the temperature being freeze-dried in process flow c is -5~-3 DEG C, the time
For 6~8h；The temperature of drying is 60~70 DEG C, and the time is 2~3h.
As a further improvement of the above technical scheme, the sieve mesh number of filter is 270 mesh in process flow d.
As a further improvement of the above technical scheme, alkali liquid temperature used in the leaching alkali machine spray in process flow e is
80~85 DEG C, concentration is 8~10 ° of Be, and spray time is 90~120s.
As a further improvement of the above technical scheme, in process flow f yellow peach pulp neutralize after pH value be 3.5~
3.8。
As a further improvement of the above technical scheme, yellow peach pulp and the weight ratio of water are 1:1.5 in process flow f,
Boiling temperature is 80~90 DEG C, and digestion time is 5~8min.
As a further improvement of the above technical scheme, in process flow h soup A, soup B and yellow peach pulp weight
Than for 2:1:2.
As a further improvement of the above technical scheme, the vacuum degree after vacuumizing in process flow h is 0.04MPa.
As a further improvement of the above technical scheme, the temperature of hot water is 90~95 DEG C in process flow i, sterilizing time
For 20~25min.
The beneficial effects of the present invention are:
Made Yellow-peach can by means of the present invention, it is in good taste, flavor is mellow, nutritive value is high, long-term consumption
There are healthcare function and auxiliary therapeutic action to human body；Yellow-peach can of the invention simultaneously replaces artificial addition by natural materials
Agent has good anti-corrosion, antioxygenic property, and long-term preservation is unlikely to deteriorate, and safe and healthy.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment one:
The yellow peach health tin of the present embodiment, the raw material including following parts by weight:
The production method of above-mentioned yellow peach health tin, including following process flow:
A, ground cinnamon 0.3kg, citric acid 0.2kg, vitamin C 0.1kg, honey 8kg, white granulated sugar are added into 100kg water
10kg is simultaneously stirred evenly, and deployed soup A is spare；
B, 5kg Solanum nigrum fruit and 8kg blueness jujube are mixed into juicing, obtains mixing juice after filtering out residue；
C, appropriate natto is put into freeze drier to be freeze-dried, freeze-drying temperature is -5 DEG C, time 6h, is done
It takes out to grind after dry and natto powder 0.2kg is made；It is dried after appropriate green alga is put into dryer, drying temperature is 60 DEG C, when
Between be 3h, after drying take out grind be made chlorella powder 1kg；
D, natto powder made from process flow c and chlorella powder are added in mixing juice made from process flow b, and passed through
Blender is sufficiently stirred, and is then filtered by the dedicated filter of food, and it is spare that soup B is made；Wherein, the sieve of filter
Mesh number is 270 mesh, to guarantee that particle in soup B or suspended matter are no more than 0.06mm；
E, proper amount of fresh yellow peach is cleaned, stoning, obtains 100kg yellow peach pulp, then above-mentioned yellow peach pulp is passed through into leaching alkali
Machine spray, spraying alkali liquid temperature used is 80 DEG C, and concentration is 8 ° of Be, spray time 120s；Pass through rolling after the completion of spray again
Cylinder washes peeling by rubbing with the hands；
F, the yellow peach pulp after peeling is neutralized to pH value 3.5~3.8 by citric acid, after neutralization according to yellow peach pulp with
The weight ratio of water 1:1.5 boiling 5min into the water, 90 DEG C of boiling temperature, the yellow peach pulp after boiling is quickly cooled to flowing water
Room temperature；
G, it by the yellow peach pulp stripping and slicing after boiling, is cleaned after stripping and slicing with flowing water, tinning；
H, soup A and soup B are mixed and are warming up to 85 DEG C, be cooled to room temperature it is rear it is canned enter above-mentioned tank in, be evacuated to vacuum
Degree seals after being 0.04MPa；Wherein, the weight ratio of soup A, soup B and yellow peach pulp are 2:1:2；
I, after sealing with 90 DEG C of hot-water sterilization function 25min, after sterilization with flowing water be cooled to room temperature is sufficient.
Embodiment two:
The yellow peach health tin of the present embodiment, the raw material including following parts by weight:
The production method of above-mentioned yellow peach health tin, including following process flow:
A, ground cinnamon 0.4kg, citric acid 0.2kg, vitamin C 0.1kg, honey 9kg, white granulated sugar are added into 100kg water
11kg is simultaneously stirred evenly, and deployed soup A is spare；
B, 6kg Solanum nigrum fruit and 10kg blueness jujube are mixed into juicing, obtains mixing juice after filtering out residue；
C, appropriate natto is put into freeze drier to be freeze-dried, freeze-drying temperature is -4 DEG C, time 7h, is done
It takes out to grind after dry and natto powder 0.3kg is made；It is dried after appropriate green alga is put into dryer, drying temperature is 65 DEG C, when
Between be 2.5h, after drying take out grind be made chlorella powder 1.5kg；
D, natto powder made from process flow c and chlorella powder are added in mixing juice made from process flow b, and passed through
Blender is sufficiently stirred, and is then filtered by the dedicated filter of food, and it is spare that soup B is made；Wherein, the sieve of filter
Mesh number is 270 mesh, to guarantee that particle in soup B or suspended matter are no more than 0.06mm；
E, proper amount of fresh yellow peach is cleaned, stoning, obtains 100kg yellow peach pulp, then above-mentioned yellow peach pulp is passed through into leaching alkali
Machine spray, spraying alkali liquid temperature used is 82 DEG C, and concentration is 9 ° of Be, spray time 100s；Pass through rolling after the completion of spray again
Cylinder washes peeling by rubbing with the hands；
F, the yellow peach pulp after peeling is neutralized to pH value 3.5~3.8 by citric acid, after neutralization according to yellow peach pulp with
The weight ratio of water 1:1.5 boiling 6min into the water, 85 DEG C of boiling temperature, the yellow peach pulp after boiling is quickly cooled to flowing water
Room temperature；
G, it by the yellow peach pulp stripping and slicing after boiling, is cleaned after stripping and slicing with flowing water, tinning；
H, soup A and soup B are mixed and is warming up to 85 DEG C, be filled into after being cooled to room temperature in above-mentioned tank, be evacuated to vacuum
Degree seals after being 0.04MPa；Wherein, the weight ratio of soup A, soup B and yellow peach pulp are 2:1:2；
I, after sealing with 93 DEG C of hot-water sterilization function 22min, after sterilization with flowing water be cooled to room temperature is sufficient.
Embodiment three:
The yellow peach health tin of the present embodiment, the raw material including following parts by weight:
The production method of above-mentioned yellow peach health tin, including following process flow:
A, ground cinnamon 0.5kg, citric acid 0.3kg, vitamin C 0.15kg, honey 10kg, white sand are added into 100kg water
Sugared 12kg is simultaneously stirred evenly, and deployed soup A is spare；
B, 8kg Solanum nigrum fruit and 12kg blueness jujube are mixed into juicing, obtains mixing juice after filtering out residue；
C, appropriate natto is put into freeze drier to be freeze-dried, freeze-drying temperature is -3 DEG C, time 8h, is done
It takes out to grind after dry and natto powder 0.35kg is made；It is dried after appropriate green alga is put into dryer, drying temperature is 70 DEG C, when
Between be 2h, after drying take out grind be made chlorella powder 2kg；
D, natto powder made from process flow c and chlorella powder are added in mixing juice made from process flow b, and passed through
Blender is sufficiently stirred, and is then filtered by the dedicated filter of food, and it is spare that soup B is made；Wherein, the sieve of filter
Mesh number is 270 mesh, to guarantee that particle in soup B or suspended matter are no more than 0.06mm；
E, proper amount of fresh yellow peach is cleaned, stoning, obtains 100kg yellow peach pulp, then above-mentioned yellow peach pulp is passed through into leaching alkali
Machine spray, spraying alkali liquid temperature used is 85 DEG C, and concentration is 10 ° of Be, spray time 90s；Pass through rolling after the completion of spray again
Cylinder washes peeling by rubbing with the hands；
F, the yellow peach pulp after peeling is neutralized to pH value 3.5~3.8 by citric acid, after neutralization according to yellow peach pulp with
The weight ratio of water 1:1.5 boiling 8min into the water, 80 DEG C of boiling temperature, the yellow peach pulp after boiling is quickly cooled to flowing water
Room temperature；
G, it by the yellow peach pulp stripping and slicing after boiling, is cleaned after stripping and slicing with flowing water, tinning；
H, soup A and soup B are mixed and is warming up to 85 DEG C, be filled into after being cooled to room temperature in above-mentioned tank, be evacuated to vacuum
Degree seals after being 0.04MPa；Wherein, the weight ratio of soup A, soup B and yellow peach pulp are 2:1:2；
I, after sealing with 95 DEG C of hot-water sterilization function 20min, after sterilization with flowing water be cooled to room temperature is sufficient.
The yellow peach health tin made through the foregoing embodiment contains carbohydrate 8.6g, fat 0.2g, egg in every 100g yellow peach
White matter 0.7g, dietary fiber 1g, antioxidant and calcium 6mg, sodium 0.5mg, iron 0.3mg and various trace elements also containing there are many,
It is often edible to play defaecation, reducing blood sugar and blood lipid, improve the effects of immunity.
Contain protein 11.7g, fat 2.7g, carbohydrate 71.5g, dietary fiber 39.6g, calcium in every 100g cortex cinnamomi
88mg, potassium 167mg, zinc 0.23mg, selenium 0.8mg.Cortex cinnamomi has the function of mends fire supporing yang, let the fire back to its origin, eliminating cold to stop pain, blood circulation
Effect.
Contain protein 0.4g, fat 1.9g, carbohydrate 75.6g, calcium 4mg, zinc 0.37mg, potassium in every 100g honey
28mg, selenium 0.15g., honey it is sweet in flavor, mild-natured, have the function of nourishing Yin and moistening dryness, qi-restoratives moistening lung, removing toxic substances, coordinating the drug actions of a prescription, can be with
Solve the poison of the rhizome of Chinese monkshood, monkshood.
The collocation of cortex cinnamomi and honey has effects that weight-reducing, anti-aging, aid digestion, raising immunity.
Citric acid has mild frank tart flavour, can improve the sensory properties of can, whet the appetite and promote internal calcium,
The digestion and absorption of phosphorus substance；Also there is oxidation resistant effect simultaneously.
Vitamin C is efficient antioxidant, and it is cysteine that it, which also contributes to the Cystine Reduction in food protein,
And synthetic antibody, and then improve the immunity of the human body.
Solanum nigrum fruit sweet mouthfeel can be further improved the mouthfeel of yellow peach, while also have antibechic, phlegm-dispelling functions.
Natto is soya bean through bean product made of fermenting bacillus natto, and taste is slightly sweet, not only possesses nutritive value, the richness of soya bean
Digestibility containing farnoquinone, raising protein, it is often more important that fermentation process produces several physiological active substances, tool
There are the intestines problems such as the health-care effect, such as prevent constipation, diarrhea for dissolving internal fibrin and other adjusting physiological functions, mentions
High bone density, pre- preventing bone rarefaction can dissolve outmoded thrombus patch with bidirectional modulation blood pressure, adjust blood lipid, can eliminate tired
Labor, synthesis improve the immunity of the human body.
Green jujube is full of nutrition, and crisp sweet tea is palatable, containing vitamin C, calcium, phosphorus, vitamin B, carrotene etc., has pre-
Anti- hypoferric anemia, promote wound healing, it is pre- it is hypo-allergenic, reduce cholesterol the effects of.
Green alga is primarily referred to as the algae such as chlorella, flat algae, sea lettuce, contains a large amount of protein, carbohydrate, amino acid and a variety of
Vitamin etc., the acidic polysaccharose body in chlorella cell can lure into generates interferon in vivo, and interferon can stimulate body immune function,
The ability for greatly increasing interior phagocyte gulps down to fall into and invades bacterium and virus, prevents disease from generating, and there is apparent enhancing body to exempt from
The effect of epidemic disease function of organization.
It is tested and analyzed by the nutritional ingredient of the Yellow-peach can with common 3 kinds of brands on the market and comparison, finds this hair
Bright yellow peach health tin, nutritional ingredient are apparently higher than existing product, analysis result (nutritional ingredient in table as shown in the table
Unit are as follows: mg/100g).
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.Separately
Outside, the technical solution between each embodiment can be combined with each other, can be real with those of ordinary skill in the art but must be
Based on existing, when the combination of technical solution occur it is conflicting or when cannot achieve should people think the combination of this technical solution
Be not present, also not the present invention claims protection scope within.
Claims (10)
1. a kind of yellow peach health tin, which is characterized in that the raw material including following parts by weight:
2. a kind of production method of yellow peach health tin as described in claim 1, which is characterized in that including following technique stream
Journey:
A, appropriate ground cinnamon, citric acid, vitamin C, honey, white granulated sugar are added into water and stirs evenly, deployed soup A is standby
With；
B, appropriate Solanum nigrum fruit and green jujube are mixed into juicing, obtains mixing juice after filtering out residue；
C, appropriate natto is put into freeze drier to be freeze-dried, is taken out after dry and grinds obtained natto powder；It will be appropriate green
Algae is dried after being put into dryer, is taken out after drying and is ground obtained chlorella powder；
D, natto powder and chlorella powder are added in mixing juice, and are sufficiently stirred by blender, it is then dedicated by food
Filter is filtered, and it is spare that soup B is made；
E, proper amount of fresh yellow peach is cleaned, stoning, then then the yellow peach pulp after stoning is passed through into rolling by leaching alkali machine spray again
Cylinder washes peeling by rubbing with the hands；
F, the yellow peach pulp after peeling is neutralized by citric acid, by weight boiling into the water after neutralization, the Huang after boiling
Peach pulp is quickly cooled to room temperature with flowing water；
G, it by the yellow peach pulp stripping and slicing after boiling, is cleaned after stripping and slicing with flowing water, tinning；
H, soup A and soup B are mixed and is warming up to 85 DEG C, be filled into tank after being cooled to room temperature, sealed after vacuumizing；
I, carry out sterilization processing with hot water after sealing, after sterilization with flowing water be cooled to room temperature is sufficient.
3. the production method of yellow peach health tin according to claim 2, which is characterized in that freezed in process flow c dry
Dry temperature is -5~-3 DEG C, and the time is 6~8h；The temperature of drying is 60~70 DEG C, and the time is 2~3h.
4. the production method of yellow peach health tin according to claim 2, which is characterized in that filter in process flow d
Sieve mesh number be 270 mesh.
5. the production method of yellow peach health tin according to claim 2, which is characterized in that the leaching alkali in process flow e
Machine spray alkali liquid temperature used is 80~85 DEG C, and concentration is 8~10 ° of Be, and spray time is 90~120s.
6. the production method of yellow peach health tin according to claim 2, which is characterized in that yellow peach fruit in process flow f
PH value after meat neutralizes is 3.5~3.8.
7. the production method of yellow peach health tin according to claim 2, which is characterized in that yellow peach fruit in process flow f
The weight ratio of meat and water is 1:1.5, and boiling temperature is 80~90 DEG C, and digestion time is 5~8min.
8. the production method of yellow peach health tin according to claim 2, which is characterized in that soup A in process flow h,
The weight ratio of soup B and yellow peach pulp is 2:1:2.
9. the production method of yellow peach health tin according to claim 2, which is characterized in that vacuumized in process flow h
Vacuum degree afterwards is 0.04MPa.
10. the production method of yellow peach health tin according to claim 2, which is characterized in that hot water in process flow i
Temperature is 90~95 DEG C, and sterilizing time is 20~25min.
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118160908A (en) * | 2024-05-09 | 2024-06-11 | 山东凯欣绿色食品股份有限公司 | Health-care fruit can capable of reducing blood sugar and blood fat and preparation method thereof |
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| CN102422878A (en) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | Production process of yellow peach can |
| CN103004951A (en) * | 2012-12-13 | 2013-04-03 | 熙可食品(安徽)有限公司 | Production process of canned yellow peach |
| CN106857804A (en) * | 2017-01-10 | 2017-06-20 | 安徽凤阳德诚科技有限公司 | A kind of preparation method of Yellow-peach can |
| CN107495209A (en) * | 2017-08-25 | 2017-12-22 | 安徽网加电子商务有限公司 | A kind of preparation method of new canned yellow peach in syrup |
| CN107950931A (en) * | 2017-08-28 | 2018-04-24 | 安徽贝宝食品有限公司 | A kind of preparation method of Yellow-peach can |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422878A (en) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | Production process of yellow peach can |
| CN103004951A (en) * | 2012-12-13 | 2013-04-03 | 熙可食品(安徽)有限公司 | Production process of canned yellow peach |
| CN106857804A (en) * | 2017-01-10 | 2017-06-20 | 安徽凤阳德诚科技有限公司 | A kind of preparation method of Yellow-peach can |
| CN107495209A (en) * | 2017-08-25 | 2017-12-22 | 安徽网加电子商务有限公司 | A kind of preparation method of new canned yellow peach in syrup |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN118160908A (en) * | 2024-05-09 | 2024-06-11 | 山东凯欣绿色食品股份有限公司 | Health-care fruit can capable of reducing blood sugar and blood fat and preparation method thereof |
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Application publication date: 20181211 |