CN109362871A - A kind of preparation method of Yellow-peach can - Google Patents
A kind of preparation method of Yellow-peach can Download PDFInfo
- Publication number
- CN109362871A CN109362871A CN201811124931.7A CN201811124931A CN109362871A CN 109362871 A CN109362871 A CN 109362871A CN 201811124931 A CN201811124931 A CN 201811124931A CN 109362871 A CN109362871 A CN 109362871A
- Authority
- CN
- China
- Prior art keywords
- peach
- yellow
- preparation
- water
- handled
- 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.)
- Pending
Links
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
- 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
- A23B7/157—Inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation methods of Yellow-peach can, are specifically implemented according to the following steps: step 1, choosing yellow peach mature, that meat is solid, clean up, remove the peel；Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into salt water and impregnate；Step 3, yellow peach step 2 handled, which is put into warm water, precooks；Step 4, boiling is boiled, sugar alcohol is added in boiling water and boils 3~5min, obtains soup stock；Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, carry out sterilization treatment after capping, is cooled to room temperature, Yellow-peach can be obtained.The Yellow-peach can sugar content the of the method for the present invention preparation, is free of any additive, and preparation method is simple, it is easy to accomplish and industrialization.
Description
Technical field
The invention belongs to food processing technology technical fields, and in particular to a kind of preparation method of Yellow-peach can.
Background technique
Yellow meat peach, is commonly called as yellow peach, belongs to one kind of peach class.Cultivated in NW China, one band of southwest it is more, with canning plus
The development of fortification industry, the ground cultivated areas such as existing North China, East China, northeast are also growing.Pericarp, pulp are in golden yellow to orange
Color, meat is more compact sweet and tough, and clingstone person is more.
The nutrition very abundant of yellow peach is detected according to academy of agricultural sciences of city expert: its Major Nutrient composition has dimension abundant to give birth to
Cellulose, carrotene, lycoxanthin, red pigment and the various trace elements that plain C and a large amount of needed by human body are wanted, such as selenium, zinc contain
Amount is obviously higher than other common peaches, also containing ingredients such as malic acid, citric acids.Often maintenance brain can not only be provided by eating yellow peach
The heat of function, can also adjust the fat metabolism in body, and defaecation, hypoglycemic, blood lipid may only be played by eating two daily, resist certainly
By base, dispels blackspot, anti-aging, improves the effects of immune function, can also promote appetite, can be rated as the peach of health fruit, health,
It is easy tired people, in the people, the people having a passion for one's pipe, the people for being engaged in strenuous exercise and highly intensive labour, length for polluting environmental work
Phase, the people of medication was well suited for often eating yellow peach.
Since yellow peach itself is not easy long term storage, thus it can be made into Yellow-peach can, not only there is palatable taste, also
The yellow peach pot-life can be extended, but traditional Yellow-peach can add a large amount of sugar and addition in soup stock in the production process
Agent, long-term consumption can cause damages to health of human body, especially the people of diabetic or easily fatting habitus, even more hope and give birth to
Fear.Therefore, a kind of low sugar and the Yellow-peach can without additive are the directions of market development.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of Yellow-peach can, it is more to solve additive in existing Yellow-peach can
And the problem that sugar content is high.
The technical scheme adopted by the invention is that a kind of preparation method of Yellow-peach can, is specifically implemented according to the following steps:
Step 1, yellow peach mature, that meat is solid is chosen, cleans up, removes the peel；
Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into salt water and soak
Bubble；
Step 3, yellow peach step 2 handled, which is put into warm water, precooks；
Step 4, boiling is boiled, sugar alcohol is added in boiling water and boils 3~5min, obtains soup stock；
Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, carry out sterilization treatment after capping,
It is cooled to room temperature, Yellow-peach can be obtained.
The features of the present invention also characterized in that
In step 2, the mass concentration of salt water is 2%~5%, and soaking time is 5~10min.
In step 3, the temperature of warm water is 60~80 DEG C, and the time of precooking is 25~35min.
In step 4, the mass ratio of water and sugar alcohol is 4~5:1.
Sugar alcohol is one of xylitol, D-sorbite or maltitol.
In step 5, the temperature of sterilization treatment is 100~110 DEG C, and the time is 20~30min.
The invention has the advantages that a kind of preparation method of Yellow-peach can of the present invention, replaced in soup stock using sugar alcohol
White granulated sugar reduces the sugar content in Yellow-peach can, can be suitable for wider crowd, and does not add in the Yellow-peach can any
Additive can guarantee the mouthfeel and itself flavour of yellow peach, meanwhile, preparation method of the present invention is simple, it is easy to accomplish and industry
Change.
Specific embodiment
The present invention is described in detail With reference to embodiment.
A kind of preparation method of Yellow-peach can of the present invention, is specifically implemented according to the following steps:
Step 1, yellow peach mature, that meat is solid is chosen, cleans up, removes the peel；
Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into mass concentration
To impregnate 5~10min in 2%~5% salt water；
Step 3, yellow peach step 2 handled is put into the warm water that temperature is 60~80 DEG C and carries out the 25~35min that precooks；
Step 4, boiling is boiled, sugar alcohol is added in boiling water and boils 3~5min, wherein the mass ratio of water and sugar alcohol is 4~5:
1, sugar alcohol is one of xylitol, D-sorbite or maltitol, obtains soup stock；
Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, carry out sterilization treatment after capping,
The temperature of sterilizing is 100~110 DEG C, and the time is 20~30min, is cooled to room temperature, Yellow-peach can be obtained.
Embodiment 1
A kind of preparation method of Yellow-peach can, is specifically implemented according to the following steps:
Step 1, yellow peach mature, that meat is solid is chosen, cleans up, removes the peel；
Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into mass concentration
To impregnate 10min in 2% salt water；
Step 3, yellow peach step 2 handled is put into the warm water that temperature is 60 DEG C and carries out the 35min that precooks；
Step 4, boiling is boiled, sugar alcohol is added in boiling water and boils 3min, wherein the mass ratio of water and sugar alcohol is 4:1, sugar alcohol
For xylitol, soup stock is obtained；
Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, carry out sterilization treatment after capping,
The temperature of sterilizing is 100 DEG C, and time 30min is cooled to room temperature, Yellow-peach can be obtained.
Embodiment 2
A kind of preparation method of Yellow-peach can, is specifically implemented according to the following steps:
Step 1, yellow peach mature, that meat is solid is chosen, cleans up, removes the peel；
Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into mass concentration
To impregnate 5~10min in 2%~5% salt water；
Step 3, yellow peach step 2 handled is put into the warm water that temperature is 80 DEG C and carries out the 25min that precooks；
Step 4, boiling is boiled, sugar alcohol is added in boiling water and boils 5min, wherein the mass ratio of water and sugar alcohol is 5:1, sugar alcohol
For D-sorbite, soup stock is obtained；
Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, carry out sterilization treatment after capping,
The temperature of sterilizing is 110 DEG C, and time 20min is cooled to room temperature, Yellow-peach can be obtained.
Embodiment 3
A kind of preparation method of Yellow-peach can, is specifically implemented according to the following steps:
Step 1, yellow peach mature, that meat is solid is chosen, cleans up, removes the peel；
Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into mass concentration
To impregnate 8min in 3.5% salt water；
Step 3, yellow peach step 2 handled is put into the warm water that temperature is 70 DEG C and carries out the 30min that precooks；
Step 4, boiling is boiled, sugar alcohol is added in boiling water and boils 4min, wherein the mass ratio of water and sugar alcohol is 4.5:1, sugar
Alcohol is maltitol, obtains soup stock；
Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, carry out sterilization treatment after capping,
The temperature of sterilizing is 105 DEG C, and time 25min is cooled to room temperature, Yellow-peach can be obtained.
Embodiment 4
A kind of preparation method of Yellow-peach can, is specifically implemented according to the following steps:
Step 1, yellow peach mature, that meat is solid is chosen, cleans up, removes the peel；
Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into mass concentration
To impregnate 7min in 3% salt water；
Step 3, yellow peach step 2 handled is put into the warm water that temperature is 65 DEG C and carries out the 33min that precooks；
Step 4, boiling being boiled, sugar alcohol is added in boiling water and boils 3.5min, wherein the mass ratio of water and sugar alcohol is 4.2:1,
Sugar alcohol is xylitol, obtains soup stock；
Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, carry out sterilization treatment after capping,
The temperature of sterilizing is 102 DEG C, and time 27min is cooled to room temperature, Yellow-peach can be obtained.
Embodiment 5
A kind of preparation method of Yellow-peach can, is specifically implemented according to the following steps:
Step 1, yellow peach mature, that meat is solid is chosen, cleans up, removes the peel；
Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into mass concentration
To impregnate 9min in 4% salt water；
Step 3, yellow peach step 2 handled is put into the warm water that temperature is 75 DEG C and carries out the 27min that precooks；
Step 4, boiling being boiled, sugar alcohol is added in boiling water and boils 4.5min, wherein the mass ratio of water and sugar alcohol is 4.7:1,
Sugar alcohol is xylitol, obtains soup stock；
Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, carry out sterilization treatment after capping,
The temperature of sterilizing is 107 DEG C, and time 22min is cooled to room temperature, Yellow-peach can be obtained.
A kind of preparation method of Yellow-peach can of the present invention replaces white granulated sugar using sugar alcohol in soup stock, reduces yellow peach tank
Sugar content in head, can be suitable for wider crowd, and do not add any additive in the Yellow-peach can, can guarantee yellow peach
Mouthfeel and itself flavour, meanwhile, preparation method of the present invention is simple, it is easy to accomplish and industrialization.
Claims (6)
1. a kind of preparation method of Yellow-peach can, which is characterized in that be specifically implemented according to the following steps:
Step 1, yellow peach mature, that meat is solid is chosen, cleans up, removes the peel；
Step 2, it is cut in half with the yellow peach that valve cutting machine handles step 1 along bad mold joint, removes peach-pit, be put into salt water and impregnate；
Step 3, yellow peach step 2 handled, which is put into warm water, precooks；
Step 4, boiling is boiled, sugar alcohol is added in boiling water and boils 3~5min, obtains soup stock；
Step 5, the yellow peach that step 3 is handled and the soup stock that step 4 obtains are subjected to tinning, sterilization treatment is carried out after capping, it is cooling
To room temperature, Yellow-peach can be obtained.
2. a kind of preparation method of Yellow-peach can according to claim 1, which is characterized in that in the step 2, salt water
Mass concentration is 2%~5%, and soaking time is 5~10min.
3. a kind of preparation method of Yellow-peach can according to claim 1, which is characterized in that in the step 3, warm water
Temperature is 60~80 DEG C, and the time of precooking is 25~35min.
4. a kind of preparation method of Yellow-peach can according to claim 1, which is characterized in that in the step 4, water and sugar
The mass ratio of alcohol is 4~5:1.
5. a kind of preparation method of Yellow-peach can according to claim 4, which is characterized in that the sugar alcohol be xylitol,
One of D-sorbite or maltitol.
6. a kind of preparation method of Yellow-peach can according to claim 1, which is characterized in that in the step 5, at sterilizing
The temperature of reason is 100~110 DEG C, and the time is 20~30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811124931.7A CN109362871A (en) | 2018-09-26 | 2018-09-26 | A kind of preparation method of Yellow-peach can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811124931.7A CN109362871A (en) | 2018-09-26 | 2018-09-26 | A kind of preparation method of Yellow-peach can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109362871A true CN109362871A (en) | 2019-02-22 |
Family
ID=65402487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811124931.7A Pending CN109362871A (en) | 2018-09-26 | 2018-09-26 | A kind of preparation method of Yellow-peach can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109362871A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105851211A (en) * | 2016-04-11 | 2016-08-17 | 苏州湖中生态农业科技发展有限公司 | Preparation method of canned yellow peaches |
| CN106035611A (en) * | 2016-06-17 | 2016-10-26 | 果爷（上海）农业科技股份有限公司 | Preparation method of low sugar health-preserving canned yellow peaches |
| CN106070560A (en) * | 2016-06-23 | 2016-11-09 | 刘世超 | The preparation method of low sugar Yellow-peach can |
| CN108029746A (en) * | 2017-12-13 | 2018-05-15 | 菏泽海诺知识产权服务有限公司 | A kind of preparation method of honey peach can |
-
2018
- 2018-09-26 CN CN201811124931.7A patent/CN109362871A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105851211A (en) * | 2016-04-11 | 2016-08-17 | 苏州湖中生态农业科技发展有限公司 | Preparation method of canned yellow peaches |
| CN106035611A (en) * | 2016-06-17 | 2016-10-26 | 果爷（上海）农业科技股份有限公司 | Preparation method of low sugar health-preserving canned yellow peaches |
| CN106070560A (en) * | 2016-06-23 | 2016-11-09 | 刘世超 | The preparation method of low sugar Yellow-peach can |
| CN108029746A (en) * | 2017-12-13 | 2018-05-15 | 菏泽海诺知识产权服务有限公司 | A kind of preparation method of honey peach can |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584188A (en) | Preparation method of carbon grilled squid slices | |
| CN104872662A (en) | Health tender beef sauce and producing method thereof | |
| CN104000144B (en) | Without the processing method of the tasty and refreshing brewed Chinese toon dish of oil | |
| CN105394721A (en) | Health-maintaining health shrimp paste and preparation method thereof | |
| CN108651878A (en) | Low temperature salts down stew in soy sauce yak meat and mutton composition and its halogen method that salts down | |
| CN105942311A (en) | Preparation method of flavored shredded laminaria japonica | |
| CN106072197A (en) | A kind of bubble green pepper Garcinia mangostana Radix Crotalariae szemoensis and preparation method thereof | |
| CN103652525A (en) | Green tea jam and preparation method thereof | |
| CN106616443A (en) | Fragrant spiced beef preparation method | |
| CN101999701A (en) | Seafood jelly and preparation method thereof | |
| CN106562285A (en) | Method for processing health yellow peach can | |
| CN102948574A (en) | Manufacture method of kiwi fruit preserved fruits | |
| CN101438837A (en) | Cold fish jelly food and production method | |
| CN104473112B (en) | A kind of preparation method of keeping colour and crisp Gorgon fruit product | |
| CN109362871A (en) | A kind of preparation method of Yellow-peach can | |
| CN107006800A (en) | One kind dazzles taste river snail and preparation method thereof | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| CN102450370A (en) | Preparation process of preserved apricot | |
| CN106666560A (en) | Preparation method of nutrient pickle | |
| CN101720895A (en) | Method for preparing burdock can | |
| CN1985675A (en) | Pumpkin-almond soup and its making process | |
| KR100402420B1 (en) | Manufacturing Method for Pumpkin Jelly | |
| KR102681647B1 (en) | Method for making Kimchi stew flavor sause using Dongchimi and calcium lactate and kimchi stew using the same | |
| CN104982964B (en) | A kind of preparation technology of tenderization beefsteak | |
| CN104543650A (en) | Fruit jam capable of keeping young and resisting fatigue and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190222 |