CN110250456A - 一种可防止黄桃果肉氧化变色的罐头生产工艺 - Google Patents
一种可防止黄桃果肉氧化变色的罐头生产工艺 Download PDFInfo
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Abstract
本发明公开了一种可防止黄桃果肉氧化变色的罐头生产工艺，具体包括以下工艺步骤：1.黄桃的验收挑选；2.清洗、破桃挖核、修整；3.去皮、切块热烫；通过淋碱机对黄桃进行去皮处理，将水果切成体积小块，并放入浸没在热水中；4.护色；为使得果肉保持鲜亮，须将去皮之后的黄桃浸泡到0.15％浓度的柠檬酸和0.25％亚硫酸钠与0.15％的柠檬酸配置的溶液中；5.配汤液、装罐灌汤；6.杀菌、水浴式降温、包装；7.喷码、检验。本发明将去皮之后的黄桃浸泡在0.15％浓度的柠檬酸中进行中和，再将黄桃浸泡在0.25％亚硫酸钠与0.15％的柠檬酸配置的溶液中，可有效的防止果肉被空气中的氧气氧化，实现了对果肉的护色与保鲜，增加了果肉的美观性。
Description
技术领域
本发明涉及黄桃罐头技术领域，尤其涉及一种可防止黄桃果肉氧化变色的罐头生产工艺。
背景技术
水果罐头以用料不同而命名不同，一般水果罐头的原料取材于水果，包括黄桃，苹果，荔枝，草莓，山楂等，产品主要有黄桃罐头、草莓罐头、橘子罐头等，黄桃罐头是一种由黄桃制作而成的罐头，富含补充维生素C，人体所需纤维素、胡萝卜素等，一般可以开盖即食，也可以高温加热食用，炎热的夏天，将黄桃罐头放入冰箱内冷藏后，口味更佳。
而传统的黄桃罐头在生产的过程中存在很多不足之处，首先，传统的工艺在黄桃去皮之后，果肉发生氧化容易变成褐色，影响了罐头的外观，其次，罐头在高温杀菌之后，温度退去的过程较慢，容易使得果肉软糜，影响罐头的口感。
发明内容
本发明的目的在于：为了解决黄桃在去皮之后与空气接触容易变成褐色和高温杀菌之后、果肉软糜的问题，而提出的一种可防止黄桃果肉氧化变色的罐头生产工艺。
为了实现上述目的，本发明采用了如下技术方案：一种可防止黄桃果肉氧化变色的罐头生产工艺，包括以下工艺步骤：
a.黄桃的验收挑选；
b.清洗、破桃挖核、修整；
c.去皮、切块热烫；
通过淋碱机对黄桃进行去皮处理，将水果切成体积小块，并放入浸没在热水中；
d.护色；
为使得果肉保持鲜亮，须将去皮之后的黄桃浸泡到0.15％浓度的柠檬酸和0.25％亚硫酸钠与0.15％的柠檬酸配置的溶液中；
e.配汤液、装罐灌汤；
f.杀菌、水浴式降温；
g.喷码、检验、装箱。
作为上述技术方案的进一步描述：
所述的c步骤中的黄桃切成的体积为2000-3000mm3，热水的温度为90-100℃。
作为上述技术方案的进一步描述：
所述的d步骤中的黄桃浸泡在0.15％浓度的柠檬酸时间为10分钟。
作为上述技术方案的进一步描述：
所述的e步骤中的汤液的制备方法为：首先要通过超滤净水器对自来水进行过滤，以保证罐头的洁净卫生，将过滤之后的水与15％-30％的糖放入配料罐中，加热至100℃，倒入白梨汁搅拌均匀，接着加入柠檬酸、维生素C等配料进行混合，最后加入0.1％食用消泡剂和柠檬黄色素，并对汤液进行过滤形成汤汁。
作为上述技术方案的进一步描述：
所述的制备汤液中的糖为一级白砂糖。
作为上述技术方案的进一步描述：
所述的f中的水浴式降温设置为呈三段式降温，指分别在三段水浴管中进行降温。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
1、本发明将去皮之后的黄桃浸泡在0.15％浓度的柠檬酸中进行中和，再将黄桃浸泡在0.25％亚硫酸钠与0.15％的柠檬酸配置的溶液中，可有效的防止果肉被空气中的氧气氧化，实现了对果肉的护色与保鲜，增加了果肉的美观性。
2、在罐头高温杀菌之后，通过多段的水浴式降温，可使得罐头内部的热量快速的向外传递，可有效的防止果肉的软糜、口感差等问题。
具体实施方式
本发明中所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
一种可防止黄桃果肉氧化变色的罐头生产工艺，包括以下工艺步骤：
a.黄桃的验收挑选；
黄桃在挑选的过程中，需要将虫蛀、霉变、伤口大和畸形的果实进行剔除，选择7-8分熟的新鲜饱满的黄桃，黄桃的颜色须呈黄色或金黄色、无氧化或其他色变，重量大约控制在230克左右；
b.清洗、破桃挖核、修整；
通过洗果机对黄桃进行清洗，冲刷掉黄桃表面的泥沙及其他杂志，通过去核机对黄桃进行打孔去核，并对其进行修整；
c.去皮、切块热烫；
通过淋碱机对黄桃进行去皮处理，将水果切成体积小块，并放入浸没在热水中；
在黄桃淋碱去皮之后，用切果机切至2000-3000mm3体积的小块，并将其浸没在热水之中；
d.护色；
为使得果肉保持鲜亮，须将去皮之后的黄桃浸泡到0.15％浓度的柠檬酸和0.25％亚硫酸钠与0.15％的柠檬酸配置的溶液中；
黄桃浸泡在0.15％浓度的柠檬酸中约10分钟之后，再将黄桃浸泡在0.25％亚硫酸钠与0.15％的柠檬酸配置的溶液中约十分钟，可有效的防止果肉发生氧化变色，起到提高果肉美观的效果；
e.配汤液、装罐灌汤；
上杯时要放正，不能使料积压，由专人负责将不合格的空杯挑选出，通过输汤管道将配置好的汤液装入灌中，对装好杯和灌好汤的容器抽真空后通入氮气，通过一定的温度和压力封合杯和膜；
f.杀菌、水浴式降温；
通过高温对罐头进行杀菌，然后将罐头放入水浴中进行降温，在常温下时，水浴的温度须控制在50℃左右，水浴呈三段式设置，可使得罐头内部的热量快速的向外传递，以保持果肉的口感；
g.喷码、检验、装箱
在罐头降温之后，擦拭其表面的水分对其喷码，喷码应清晰正确，喷码格式根据客户的要求而定，喷码后目测，剔出错码、偏码、白码，擦码后重新喷码，喷码员定时检查一次喷码格式和喷码质量，最后用瓦楞纸作为衬垫的纸板箱进行装箱，用胶纸封箱后再用塑料扁带捆扎加固；
c步骤中的黄桃切成的体积为2000-3000mm3，热水的温度为90-100℃，加热时间为10分钟。
d步骤中的黄桃浸泡在0.15％浓度的柠檬酸时间为10分钟，用于中和淋碱去皮过程中的碱液。
e步骤中的汤液的制备方法为：首先要通过超滤净水器对自来水进行过滤，以保证罐头的洁净卫生，将过滤之后的水与15％-30％的糖放入配料罐中，加热至100℃，倒入白梨汁搅拌均匀，接着加入柠檬酸、维生素C等配料进行混合，在搅拌混合的过程中，需要保持在90℃左右，搅拌时间控制在10分钟左右，最后加入0.1％食用消泡剂和柠檬黄色素，并对汤液进行过滤形成汤汁，汤汁应清晰较透明、基本没有悬浮物。
制备汤液中的糖为一级白砂糖，一级白砂糖在使用的过程中，需要进行预先过滤。
f中的水浴式降温设置为呈三段式降温，即分别在三段水浴管中进行降温，多段式的降温放置，可使得罐体内部的热量快速的向外传递，有效的保持黄桃的口感。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围。
Claims (6)
1.一种可防止黄桃果肉氧化变色的罐头生产工艺，其特征在于，包括以下工艺步骤：
a.黄桃的验收挑选；
b.清洗、破桃挖核、修整；
c.去皮、切块热烫；
通过淋碱机对黄桃进行去皮处理，将水果切成体积小块，并放入浸没在热水中；
d.护色；
为使得果肉保持鲜亮，须将去皮之后的黄桃浸泡到0.15％浓度的柠檬酸和0.25％亚硫酸钠与0.15％的柠檬酸配置的溶液中；
e.配汤液、装罐灌汤；
f.杀菌、水浴式降温；
g.喷码、检验、装箱。
2.根据权利要求1所述的一种可防止黄桃果肉氧化变色的罐头生产工艺，其特征在于，所述的c步骤中的黄桃切成的体积为2000-3000mm3，热水的温度为90-100℃。
3.根据权利要求1所述的一种可防止黄桃果肉氧化变色的罐头生产工艺，其特征在于，所述的d步骤中的黄桃浸泡在0.15％浓度的柠檬酸时间为10分钟。
4.根据权利要求1所述的一种可防止黄桃果肉氧化变色的罐头生产工艺，其特征在于，所述的f中的水浴式降温设置为呈三段式降温，指分别在三段水浴管中进行降温。
5.根据权利要求1所述的一种可防止黄桃果肉氧化变色的罐头生产工艺，其特征在于，所述的e步骤中的汤液的制备方法为：首先要通过超滤净水器对自来水进行过滤，以保证罐头的洁净卫生，将过滤之后的水与15％-30％的糖放入配料罐中，加热至100℃，倒入白梨汁搅拌均匀，接着加入柠檬酸、维生素C等配料进行混合，最后加入0.1％食用消泡剂和柠檬黄色素，并对汤液进行过滤形成汤汁。
6.根据权利要求4所述的一种可防止黄桃果肉氧化变色的罐头生产工艺，其特征在于，所述的制备汤液中的糖为一级白砂糖。
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