CN110731372A - canned yellow peaches and preparation method thereof - Google Patents
canned yellow peaches and preparation method thereof Download PDFInfo
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- CN110731372A CN110731372A CN201910920689.2A CN201910920689A CN110731372A CN 110731372 A CN110731372 A CN 110731372A CN 201910920689 A CN201910920689 A CN 201910920689A CN 110731372 A CN110731372 A CN 110731372A
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- 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
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Abstract
The invention relates to the field of food, in particular to canned yellow peaches and a preparation method thereof, wherein the formula comprises, by weight, 50-55 parts of yellow peaches, 40-50 parts of sugar water, 0.5-2 parts of salt and 0.1-0.5 part of calcium chloride, wherein the sugar water comprises, by weight, 15-25 parts of xylitol, 0.06-0.10 part of vitamin C, 0.01-0.05 part of citric acid and 50-85 parts of water, and the method comprises the steps of material selection, cleaning, cutting, canning, air exhaust, sterilization, cooling, inspection and packaging and the like.
Description
Technical Field
The invention relates to the field of foods, in particular to canned yellow peaches and a preparation method thereof.
Background
The yellow peach is also called yellow meat peach, is very rich in nutrition, contains rich antioxidants, dietary fibers, iron and calcium and various trace elements, can play a role in relaxing bowels, reducing blood sugar and blood fat, resisting free radicals, removing black spots, delaying aging, improving immunity and the like after being frequently eaten, can also promote appetite, and is called a health-care fruit and health-preserving peach.
The yellow peach can is a product prepared by carrying out pretreatment, canning, can liquid adding, exhausting, sealing, sterilizing, cooling and other processes on raw yellow peaches, and the quality of the raw materials for producing the can is a main factor for determining the quality of finished products. The yellow peach can is a large commodity in fruit cans in the world, the production capacity and trade volume are at the top of the world, and the annual yield is nearly millions of tons. However, the existing canned yellow peaches are not fine and smooth in taste, and are mostly made of sugar water such as white sugar or rock sugar, so that consumers tend to feel sweet but have a sweet and greasy feeling when eating the canned yellow peaches, and the canned yellow peaches influence the health of the consumers.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides canned yellow peaches and a preparation method thereof, and the canned yellow peaches have good taste and rich nutrition.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
canned yellow peaches comprise, by weight, 50-55 parts of yellow peaches, 40-50 parts of sugar water, 0.5-2 parts of salt and 0.1-0.5 part of calcium chloride, wherein the sugar water comprises, by weight, 15-25 parts of xylitol, 0.06-0.10 part of vitamin C, 0.01-0.05 part of citric acid and 50-85 parts of water.
method for preparing canned yellow peaches, comprising the following steps:
(1) selecting materials: selecting fresh and full yellow peach fruits with compact meat quality, less crude fiber, less tree gum, large fruit shape, roundness and symmetry, small kernels and thick meat, no insect pest, no rot, no mechanical injury and no deformity;
(2) cleaning: soaking the raw material yellow peach fruits in a disinfectant for 1-2 minutes, then removing the pedicels of the fruits, cleaning peach hairs and dust on the surfaces of the fruits by using a brush, soaking the fruits in boiling water for 1-2 minutes, and cleaning the fruits for 2-3 times by using clear water to ensure that the surfaces of the fruits are clean and have no dirt;
(3) cutting: taking out fruits, peeling in cold water, cutting, removing kernels, draining off the surface, scraping out the residual kernels and residual peels of the meat curds on the front and back surfaces and the pit positions by using a stainless steel knife, trimming spots and mechanical damage, wherein the knife edge is neat and smooth without burrs during trimming, and the stem part has no obvious cracks;
(4) canning, namely boiling the trimmed peach blocks with sugar water, filtering the boiled peach blocks with double-layer gauze while the peach blocks are hot to obtain juice, concentrating the juice until the content of soluble solids is 10%, then adding salt and calcium chloride in parts by weight into the juice, quickly canning the juice after the juice is matched, wherein the size and the shape of the filled peach blocks are basically , the peach blocks are arranged in order, the filling amount does not exceed the upper edge of a bottle mouth, the canned liquid is added while the juice is hot, namely the canned liquid is added at the temperature of more than 80 ℃, and the headspace in the can is kept for 4-8 mm during the adding;
(5) exhausting: heating the tank in an exhaust pot, timing when steam escapes, exhausting for 5min, and sealing the tank;
(6) and (3) sterilization: sealing the can, and sterilizing in a sterilizer for 10 min;
(7) and (3) cooling: cooling by water bath sectional cooling mode after sterilization, namely cooling by water bath in stages at 80 ℃, 60 ℃ and 40 ℃;
(8) inspecting and packaging, maintaining the sterilized can caps in flat or concave states of types, inspecting the surfaces of the cans without air leakage, labeling, printing, and storing in shade after production day.
Preferably, the disinfectant used in step (1) is a potassium permanganate solution with a concentration of 0.1%.
Preferably, the peach pieces trimmed in the step (3) are immediately placed into a container filled with clear water, and water is added until the peach pieces are completely submerged by the water, so that oxidation discoloration is prevented.
Preferably, before filling in the step (4), the empty can is checked for the integrity, and the can body and the can cover need to be cleaned and sterilized before use, and finally, the water is drained for standby.
Preferably, when the peach pieces are cooked in the step (4), the peach pieces are boiled in water, then the xylitol is added, and after the xylitol is completely dissolved, the vitamin C and the citric acid are added and mixed uniformly.
Preferably, the mass ratio of the peach blocks filled into the cans in the step (4) to the sugar liquid is 1.5-3: 1.
the invention has the beneficial effects that: the finished product can has tender and elastic pulp, uniform and bright color, fragrant, sweet and crisp taste, and lower sweetness than that of the traditional can, and is not greasy when being eaten more; the preparation method is simple and easy to control, the finished product pulp has no phenomena of burrs and looseness, can be stored for a long time at normal temperature, and is suitable for large-scale production.
Detailed Description
In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below.
canned yellow peaches comprise, by weight, 50-55 parts of yellow peaches, 40-50 parts of sugar water, 0.5-2 parts of salt and 0.1-0.5 part of calcium chloride, wherein the sugar water comprises, by weight, 15-25 parts of xylitol, 0.06-0.10 part of vitamin C, 0.01-0.05 part of citric acid and 50-85 parts of water.
method for preparing canned yellow peaches, comprising the following steps:
(1) selecting materials: selecting fresh and full yellow peach fruits with compact meat quality, less crude fiber, less tree gum, large fruit shape, roundness and symmetry, small kernels and thick meat, no insect pest, no rot, no mechanical injury and no deformity;
(2) cleaning: soaking the raw material yellow peach fruits in a disinfectant for 1-2 minutes, then removing the pedicels of the fruits, cleaning peach hairs and dust on the surfaces of the fruits by using a brush, soaking the fruits in boiling water for 1-2 minutes, and cleaning the fruits for 2-3 times by using clear water to ensure that the surfaces of the fruits are clean and have no dirt;
(3) cutting: taking out fruits, peeling in cold water, cutting, removing kernels, draining off the surface, scraping out the residual kernels and residual peels of the meat curds on the front and back surfaces and the pit positions by using a stainless steel knife, trimming spots and mechanical damage, wherein the knife edge is neat and smooth without burrs during trimming, and the stem part has no obvious cracks;
(4) canning, namely boiling the trimmed peach blocks with sugar water, filtering the boiled peach blocks with double-layer gauze while the peach blocks are hot to obtain juice, concentrating the juice until the content of soluble solids is 10%, then adding salt and calcium chloride in parts by weight into the juice, quickly canning the juice after the juice is matched, wherein the size and the shape of the filled peach blocks are basically , the peach blocks are arranged in order, the filling amount does not exceed the upper edge of a bottle mouth, the canned liquid is added while the juice is hot, namely the canned liquid is added at the temperature of more than 80 ℃, and the headspace in the can is kept for 4-8 mm during the adding;
(5) exhausting: heating the tank in an exhaust pot, timing when steam escapes, exhausting for 5min, and sealing the tank;
(6) and (3) sterilization: sealing the can, and sterilizing in a sterilizer for 10 min;
(7) and (3) cooling: cooling by water bath sectional cooling mode after sterilization, namely cooling by water bath in stages at 80 ℃, 60 ℃ and 40 ℃;
(8) inspecting and packaging, maintaining the sterilized can caps in flat or concave states of types, inspecting the surfaces of the cans without air leakage, labeling, printing, and storing in shade after production day.
Preferably, the disinfectant used in step (1) is a potassium permanganate solution with a concentration of 0.1%.
Preferably, the peach pieces trimmed in the step (3) are immediately placed into a container filled with clear water, and water is added until the peach pieces are completely submerged by the water, so that oxidation discoloration is prevented.
Preferably, before filling in the step (4), the empty can is checked for the integrity, and the can body and the can cover need to be cleaned and sterilized before use, and finally, the water is drained for standby.
Preferably, when the peach pieces are boiled in the step (4), the peach pieces are boiled in water, then the xylitol is added, and after the xylitol is completely dissolved, 0.06-0.10 part of vitamin C and 0.01-0.05 part of citric acid are added.
Preferably, the mass ratio of the peach blocks filled into the cans in the step (4) to the sugar liquid is 1.5-3: 1.
the invention has the beneficial effects that: the finished product can has tender and elastic pulp, uniform and bright color, fragrant, sweet and crisp taste, and lower sweetness than that of the traditional can, and is not greasy when being eaten more; the preparation method is simple and easy to control, the finished product pulp has no phenomena of burrs and looseness, can be stored for a long time at normal temperature, and is suitable for large-scale production.
Example :
canned yellow peaches comprise, by weight, 50 parts of yellow peaches, 45 parts of sugar water, 0.8 part of salt and 0.2 part of calcium chloride, wherein the sugar water comprises, by weight, 20 parts of xylitol, 0.08 part of vitamin C, 0.02 part of citric acid and 50 parts of water.
method for preparing canned yellow peaches, comprising the following steps:
(1) selecting materials: selecting fresh and full yellow peach fruits with compact meat quality, less crude fiber, less tree gum, large fruit shape, roundness and symmetry, small kernels and thick meat, no insect pest, no rot, no mechanical injury and no deformity;
(2) cleaning: soaking a raw material yellow peach fruit in a 0.1% potassium permanganate solution for 1-2 minutes, removing the fruit base, cleaning peach hair and dust on the surface of the fruit by using a brush, soaking in boiling water for 1-2 minutes, and cleaning for 2-3 times by using clear water to ensure that the surface of the fruit is clean and has no dirt;
(3) cutting: taking out fruits, peeling in cold water, cutting, removing kernels, draining off the surface, scraping out the residual kernels and residual peels of the meat curds on the front and back surfaces and the pit positions by using a stainless steel knife, trimming spots and mechanical damage, wherein the knife edge is neat and smooth without burrs during trimming, and the stem part has no obvious cracks; putting the trimmed peach blocks into a container containing clear water immediately, and adding water until the peach blocks are completely submerged by water to prevent oxidation and discoloration;
(4) canning, namely, putting the trimmed peach blocks into water for boiling, then adding xylitol, adding 0.08 part of vitamin C and 0.02 part of citric acid after the peach blocks are completely dissolved, uniformly mixing, filtering the hot juice by using double-layer gauze to obtain juice, concentrating the juice until the content of soluble solids is 10%, then adding the salt and the calcium chloride in parts by weight into the juice, canning after the mixture is completed, wherein the mass ratio of the peach blocks to the sugar solution is 1.5: 1 during canning, checking the integrity of an empty can before canning, cleaning and disinfecting the can body and the can cover before use, and draining off water, wherein the size and the shape of the filled peach blocks are basically , the filled peach blocks are arranged orderly, the filling amount does not exceed the upper edge, the can solution is added when the can is hot, namely, the peach blocks are added at the temperature of more than 80 ℃, and the headspace in the can is kept between 4 and 8 mm;
(5) exhausting: heating the tank in an exhaust pot, timing when steam escapes, exhausting for 5min, and sealing the tank;
(6) and (3) sterilization: sealing the can, and sterilizing in a sterilizer for 10 min;
(7) and (3) cooling: cooling by water bath sectional cooling mode after sterilization, namely cooling by water bath in stages at 80 ℃, 60 ℃ and 40 ℃;
(8) inspecting and packaging, maintaining the sterilized can caps in flat or concave states of types, inspecting the surfaces of the cans without air leakage, labeling, printing, and storing in shade after production day.
Example two:
canned yellow peaches comprise, by weight, 55 parts of yellow peaches, 48 parts of sugar water, 1 part of salt and 0.3 part of calcium chloride, wherein the sugar water comprises, by weight, 20 parts of xylitol, 0.08 part of vitamin C, 0.3 part of citric acid and 80 parts of water.
method for preparing canned yellow peaches, comprising the following steps:
(1) selecting materials: selecting fresh and full yellow peach fruits with compact meat quality, less crude fiber, less tree gum, large fruit shape, roundness and symmetry, small kernels and thick meat, no insect pest, no rot, no mechanical injury and no deformity;
(2) cleaning: soaking a raw material yellow peach fruit in a 0.1% potassium permanganate solution for 1-2 minutes, removing the fruit base, cleaning peach hair and dust on the surface of the fruit by using a brush, soaking in boiling water for 1-2 minutes, and cleaning for 2-3 times by using clear water to ensure that the surface of the fruit is clean and has no dirt;
(3) cutting: taking out fruits, peeling in cold water, cutting, removing kernels, draining off the surface, scraping out the residual kernels and residual peels of the meat curds on the front and back surfaces and the pit positions by using a stainless steel knife, trimming spots and mechanical damage, wherein the knife edge is neat and smooth without burrs during trimming, and the stem part has no obvious cracks; putting the trimmed peach blocks into a container containing clear water immediately, and adding water until the peach blocks are completely submerged by water to prevent oxidation and discoloration;
(4) canning, namely, putting the trimmed peach blocks into water for boiling, then adding xylitol, adding 0.08 part of vitamin C and 0.03 part of citric acid after the peach blocks are completely dissolved, uniformly mixing, filtering the hot juice by using double-layer gauze to obtain juice, concentrating the juice until the content of soluble solids is 10%, then adding the salt and the calcium chloride in parts by weight into the juice, canning after the mixture is completed, wherein the mass ratio of the peach blocks to the sugar solution is 2: 1 during canning, checking the integrity of an empty can before canning, cleaning and disinfecting the can body and the can cover before use, and draining off water, wherein the size and the shape of the filled peach blocks are basically , the peach blocks are arranged in order, the filling amount does not exceed the upper edge of a bottle mouth, the filling is carried out when the liquid is hot, namely, the liquid is added at the temperature of more than 80 ℃, and the top gap is kept in the can for 4-8 mm during adding;
(5) exhausting: heating the tank in an exhaust pot, timing when steam escapes, exhausting for 5min, and sealing the tank;
(6) and (3) sterilization: sealing the can, and sterilizing in a sterilizer for 10 min;
(7) and (3) cooling: cooling by water bath sectional cooling mode after sterilization, namely cooling by water bath in stages at 80 ℃, 60 ℃ and 40 ℃;
(8) inspecting and packaging, maintaining the sterilized can caps in flat or concave states of types, inspecting the surfaces of the cans without air leakage, labeling, printing, and storing in shade after production day.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (7)
- The canned yellow peaches is characterized by comprising, by weight, 50-55 parts of yellow peaches, 40-50 parts of sugar water, 0.5-2 parts of salt and 0.1-0.5 part of calcium chloride, wherein the sugar water comprises, by weight, 15-25 parts of xylitol, 0.06-0.10 part of vitamin C, 0.01-0.05 part of citric acid and 50-85 parts of water.
- 2. The method for preparing kinds of canned yellow peaches in claim 1, comprising the steps of:(1) selecting materials: selecting fresh and full yellow peach fruits with compact meat quality, less crude fiber, less tree gum, large fruit shape, roundness and symmetry, small kernels and thick meat, no insect pest, no rot, no mechanical injury and no deformity;(2) cleaning: soaking the raw material yellow peach fruits in a disinfectant for 1-2 minutes, then removing the pedicels of the fruits, cleaning peach hairs and dust on the surfaces of the fruits by using a brush, soaking the fruits in boiling water for 1-2 minutes, and cleaning the fruits for 2-3 times by using clear water to ensure that the surfaces of the fruits are clean and have no dirt;(3) cutting: taking out fruits, peeling in cold water, cutting, removing kernels, draining off the surface, scraping out the residual kernels and residual peels of the meat curds on the front and back surfaces and the pit positions by using a stainless steel knife, trimming spots and mechanical damage, wherein the knife edge is neat and smooth without burrs during trimming, and the stem part has no obvious cracks;(4) canning, namely boiling the trimmed peach blocks with sugar water, filtering the boiled peach blocks with double-layer gauze while the peach blocks are hot to obtain juice, concentrating the juice until the content of soluble solids is 10%, then adding salt and calcium chloride in parts by weight into the juice, quickly canning the juice after the juice is matched, wherein the size and the shape of the filled peach blocks are basically , the peach blocks are arranged in order, the filling amount does not exceed the upper edge of a bottle mouth, the canned liquid is added while the juice is hot, namely the canned liquid is added at the temperature of more than 80 ℃, and the headspace in the can is kept for 4-8 mm during the adding;(5) exhausting: heating the tank in an exhaust pot, timing when steam escapes, exhausting for 5min, and sealing the tank;(6) and (3) sterilization: sealing the can, and sterilizing in a sterilizer for 10 min;(7) and (3) cooling: cooling by water bath sectional cooling mode after sterilization, namely cooling by water bath in stages at 80 ℃, 60 ℃ and 40 ℃;(8) inspecting and packaging, maintaining the sterilized can caps in flat or concave states of types, inspecting the surfaces of the cans without air leakage, labeling, printing, and storing in shade after production day.
- 3. The method for preparing canned yellow peaches in claim 2, wherein the disinfectant used in step (1) is 0.1% potassium permanganate solution.
- 4. The method for preparing canned yellow peaches as defined in claim 2, wherein the peaches trimmed in step (3) are immediately placed in a container with clear water, and water is added until the peaches are completely submerged in water, thereby preventing oxidation and discoloration.
- 5. The method for preparing canned yellow peaches as defined in claim 2, wherein the empty can is inspected for its integrity before filling in step (4), and the can body and can lid are cleaned and sterilized before use, and finally drained for further use.
- 6. The method for preparing canned yellow peaches as claimed in claim 2, wherein the method for cooking the peach pieces in step (4) comprises boiling the peach pieces in water, adding xylitol, dissolving completely, adding vitamin C and citric acid, and mixing.
- 7. The preparation method of kinds of canned yellow peaches as defined in claim 2, wherein the mass ratio of the peach pieces filled in the step (4) to the sugar solution is 1.5-3: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910920689.2A CN110731372A (en) | 2019-09-27 | 2019-09-27 | canned yellow peaches and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910920689.2A CN110731372A (en) | 2019-09-27 | 2019-09-27 | canned yellow peaches and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110731372A true CN110731372A (en) | 2020-01-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910920689.2A Pending CN110731372A (en) | 2019-09-27 | 2019-09-27 | canned yellow peaches and preparation method thereof |
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- 2019-09-27 CN CN201910920689.2A patent/CN110731372A/en active Pending
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Application publication date: 20200131 |