CN112021535A - Aseptic fresh-keeping method for canned fruits - Google Patents
Aseptic fresh-keeping method for canned fruits Download PDFInfo
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- CN112021535A CN112021535A CN202010911411.1A CN202010911411A CN112021535A CN 112021535 A CN112021535 A CN 112021535A CN 202010911411 A CN202010911411 A CN 202010911411A CN 112021535 A CN112021535 A CN 112021535A
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- fruit
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- 235000013574 canned fruits Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 61
- 230000001954 sterilising effect Effects 0.000 claims abstract description 42
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 30
- 235000000346 sugar Nutrition 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 238000009924 canning Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 43
- 108010024636 Glutathione Proteins 0.000 claims description 24
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 19
- 229960003180 glutathione Drugs 0.000 claims description 19
- 239000001540 sodium lactate Substances 0.000 claims description 19
- 229940005581 sodium lactate Drugs 0.000 claims description 19
- 235000011088 sodium lactate Nutrition 0.000 claims description 19
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 16
- 239000000230 xanthan gum Substances 0.000 claims description 16
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 229940082509 xanthan gum Drugs 0.000 claims description 16
- 235000010493 xanthan gum Nutrition 0.000 claims description 16
- 239000000811 xylitol Substances 0.000 claims description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 16
- 229960002675 xylitol Drugs 0.000 claims description 16
- 235000010447 xylitol Nutrition 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 210000004027 cell Anatomy 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 210000002421 cell wall Anatomy 0.000 claims description 5
- 229960004106 citric acid Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 238000006386 neutralization reaction Methods 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 230000004083 survival effect Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013324 preserved food Nutrition 0.000 abstract description 2
- 238000009461 vacuum packaging Methods 0.000 abstract description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 241001092040 Crataegus Species 0.000 description 1
- 235000014493 Crataegus Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Abstract
The invention provides a method for aseptically preserving canned fruits, and relates to the field of canned foods. The aseptic fresh-keeping method of the canned fruit comprises the following steps: s1, selecting fruits; s2, fruit treatment, namely performing primary sterilization on fruits; s3, canning, pressurized steam sterilization and adding a fresh-keeping liquid; s4, sterilizing, sealing the can, sterilizing, killing bacteria in the operation process, and S5, storing. Through being provided with fresh-keeping liquid, can effectively prevent the inside composition of fruit and foreign matter to react, thereby lead to fruit rotten, can't eat, and be the plant and draw, safety, reliability, simultaneously through salinity and vacuum packaging, prevent the inside and external interchange of can, block the source of fruit and external contact, realize better fresh-keeping effect, through cubic sterilization operation, make the sterilization more thorough, wherein through high-pressure steam sterilization, when carrying out the sterilization, accelerate the sugar, fresh-keeping liquid and the inside molecular exchange of fruit, the forming process of can has been accelerated, the taste is better.
Description
Technical Field
The invention relates to the field of canned food, in particular to a method for aseptically preserving canned fruits.
Background
The fruit cans are named differently according to different materials, and the raw materials of the common fruit cans are obtained from fruits, including yellow peaches, apples, litchis, strawberries, hawthorns and the like. The product mainly comprises canned yellow peach, canned strawberry, canned orange and the like.
The can needs the save time longer, just need disinfect fresh-keeping to its inside, makes the inside fruit of canned fruit not rotten, can make the save time of can more permanent, need keep fresh to canned fruit simultaneously to the taste that makes the can is better, and is not influenced, but current can be mostly child's favorite, and it is higher to add the sugar, causes certain influence to child's growth, has also caused certain influence to the development of its tooth.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for aseptically preserving canned fruits, which solves the problem that canned fruits cannot be well aseptically preserved.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: an aseptic fresh-keeping method for canned fruits comprises the following steps:
s1, selecting fruits: selecting fresh and intact fruits, cleaning, peeling, removing kernels, and cutting into suitable size;
s2, fruit treatment: cooking, namely inactivating cells in the fruits to avoid survival of the cells, destroying cell walls of the fruits to facilitate sugar to enter, and killing some bacteria and enzymes in the pulp to form primary sterilization;
s3, canning: putting the cooked fruit pieces into a proper tank, adding sugar water with proper concentration, adding fresh-keeping liquid, adding a little saline water into the tank, sending the tank into a high-pressure steam sterilization device for secondary sterilization, vacuumizing the tank, and sealing for storage;
s4, sterilization: heating the canned fruits in water bath, sterilizing again to meet the pasteurization, cooling, and evaporating the water on the surface of the can body by a drying device;
s5, storage: the tank body is placed in a shady and cool place for storage, and is gently taken and placed during transportation.
Preferably, the fresh-keeping liquid comprises citric acid, sodium lactate and glutathione in a ratio, the cooking temperature is 95-100 ℃, and the citric acid, the sodium lactate and the glutathione are divided into 0.5-1 part by weight of citric acid, 1-3 parts by weight of sodium lactate and 1-2 parts by weight of glutathione.
Preferably, the sterilizing water is cooled to be used as water for cleaning fruits, the concentration of the saline water is 0.25g/ml, and the dosage of the saline water is 2-4 ml per kilogram of fruits.
Preferably, the sugar used in the sugar water is xanthan gum and xylitol, and the ratio of the xanthan gum to the xylitol is 1: 4, the amount of the xanthan gum and the xylitol is 50-100 g per kilogram of fruits.
Preferably, the pressure value of the pressurization is 0.8-1 atmosphere, the pressurization time is 15-20 minutes, and the time interval between two times of pressurization is 5-10 minutes.
Preferably, the citric acid is extracted from lemon, orange and pineapple, the sodium lactate is obtained by plant fermentation and neutralization, and the glutathione is extracted from wheat germ and is reduced glutathione.
(III) advantageous effects
The invention provides a method for aseptically preserving canned fruits. The method has the following beneficial effects:
1. according to the invention, through the arrangement of the fresh-keeping liquid, the reaction of the components in the fruits with external substances can be effectively prevented, so that the fruits are deteriorated and can not be eaten, and the fresh-keeping liquid is extracted by plants, so that the fresh-keeping liquid is safe and reliable, meanwhile, the communication between the interior of the can and the outside is prevented through the salt and vacuum packaging, the source of the fruits contacting with the outside is blocked, and a better fresh-keeping effect is realized.
2. According to the invention, sterilization is more thorough through three times of sterilization operation, wherein high-pressure steam sterilization is adopted, so that molecular exchange between sugar, a fresh-keeping solution and the interior of fruits is accelerated while sterilization is carried out, the formation process of cans is accelerated, and the mouthfeel is better.
3. According to the invention, white granulated sugar, rock sugar and the like are replaced by xylitol and xanthan gum, so that the fruit can be effectively permeated, the growth of microorganisms is hindered, the aim of long-term preservation is achieved, and meanwhile, the intake of sugar can be reduced, and the health of a human body is protected.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a method for aseptically preserving canned fruits, which comprises the following steps:
s1, selecting fruits: selecting fresh and intact fruits, cleaning, peeling, removing kernels, and cutting into suitable size;
s2, fruit treatment: cooking, namely inactivating cells in the fruits to avoid survival of the cells, destroying cell walls of the fruits to facilitate sugar to enter, and killing some bacteria and enzymes in the pulp to form primary sterilization;
s3, canning: putting the cooked fruit pieces into a proper tank, adding sugar water with proper concentration, adding fresh-keeping liquid, adding a little saline water into the tank, sending the tank into a high-pressure steam sterilization device for secondary sterilization, vacuumizing the tank, and sealing for storage;
s4, sterilization: heating the canned fruits in water bath, sterilizing again to meet the pasteurization, cooling, and evaporating the water on the surface of the can body by a drying device;
s5, storage: the tank body is placed in a shady and cool place for storage, and is gently taken and placed during transportation.
The sterilizing water is used as water for cleaning fruits after being cooled, the concentration of saline water is 0.25g/ml, the using amount of the saline water is 2-4 ml per kilogram of fruits, sugar used by the sugar water is xanthan gum and xylitol, and the ratio of the xanthan gum to the xylitol is 1: 4, the amount of xanthan gum and xylitol is 50-100 g per kilogram of fruits, the pressure value of pressurization is 0.8-1 atmosphere, the pressurization time is 15-20 minutes, and the time interval of two times of pressurization is 5-10 minutes.
The fresh-keeping liquid comprises citric acid, sodium lactate and glutathione which are mixed according to a ratio, wherein the cooking temperature is 95-100 ℃, the citric acid, the sodium lactate and the glutathione are divided into 0.5 part of citric acid, 1 part of sodium lactate and 1 part of glutathione according to weight, the citric acid is extracted from lemon, orange and pineapple, the sodium lactate is obtained by plant fermentation and neutralization, and the glutathione is extracted from wheat germ and is reduced glutathione.
Example two:
the embodiment of the invention provides a method for aseptically preserving canned fruits, which comprises the following steps:
s1, selecting fruits: selecting fresh and intact fruits, cleaning, peeling, removing kernels, and cutting into suitable size;
s2, fruit treatment: cooking, namely inactivating cells in the fruits to avoid survival of the cells, destroying cell walls of the fruits to facilitate sugar to enter, and killing some bacteria and enzymes in the pulp to form primary sterilization;
s3, canning: putting the cooked fruit pieces into a proper tank, adding sugar water with proper concentration, adding fresh-keeping liquid, adding a little saline water into the tank, sending the tank into a high-pressure steam sterilization device for secondary sterilization, vacuumizing the tank, and sealing for storage;
s4, sterilization: heating the canned fruits in water bath, sterilizing again to meet the pasteurization, cooling, and evaporating the water on the surface of the can body by a drying device;
s5, storage: the tank body is placed in a shady and cool place for storage, and is gently taken and placed during transportation.
The sterilizing water is used as water for cleaning fruits after being cooled, the concentration of saline water is 0.25g/ml, the using amount of the saline water is 2-4 ml per kilogram of fruits, sugar used by the sugar water is xanthan gum and xylitol, and the ratio of the xanthan gum to the xylitol is 1: 4, the amount of xanthan gum and xylitol is 50-100 g per kilogram of fruits, the pressure value of pressurization is 0.8-1 atmosphere, the pressurization time is 15-20 minutes, and the time interval of two times of pressurization is 5-10 minutes.
The fresh-keeping liquid comprises citric acid, sodium lactate and glutathione which are mixed according to a ratio, the cooking temperature is 95-100 ℃, the citric acid, the sodium lactate and the glutathione are divided into 1 part of citric acid, 3 parts of sodium lactate and 2 parts of glutathione according to weight, the citric acid is extracted from lemon, orange and pineapple, the sodium lactate is obtained by plant fermentation and neutralization, and the glutathione is extracted from wheat germ and is reduced glutathione.
Example three:
the embodiment of the invention provides a method for aseptically preserving canned fruits, which comprises the following steps:
s1, selecting fruits: selecting fresh and intact fruits, cleaning, peeling, removing kernels, and cutting into suitable size;
s2, fruit treatment: cooking, namely inactivating cells in the fruits to avoid survival of the cells, destroying cell walls of the fruits to facilitate sugar to enter, and killing some bacteria and enzymes in the pulp to form primary sterilization;
s3, canning: putting the cooked fruit pieces into a proper tank, adding sugar water with proper concentration, adding fresh-keeping liquid, adding a little saline water into the tank, sending the tank into a high-pressure steam sterilization device for secondary sterilization, vacuumizing the tank, and sealing for storage;
s4, sterilization: heating the canned fruits in water bath, sterilizing again to meet the pasteurization, cooling, and evaporating the water on the surface of the can body by a drying device;
s5, storage: the tank body is placed in a shady and cool place for storage, and is gently taken and placed during transportation.
The sterilizing water is used as water for cleaning fruits after being cooled, the concentration of saline water is 0.25g/ml, the using amount of the saline water is 2-4 ml per kilogram of fruits, sugar used by the sugar water is xanthan gum and xylitol, and the ratio of the xanthan gum to the xylitol is 1: 4, the amount of xanthan gum and xylitol is 50-100 g per kilogram of fruits, the pressure value of pressurization is 0.8-1 atmosphere, the pressurization time is 15-20 minutes, and the time interval of two times of pressurization is 5-10 minutes.
The fresh-keeping liquid comprises citric acid, sodium lactate and glutathione which are mixed according to a ratio, the cooking temperature is 95-100 ℃, the citric acid, the sodium lactate and the glutathione are divided into 1 part of citric acid, 2 parts of sodium lactate and 1.5 parts of glutathione according to weight, the citric acid is extracted from lemon, orange and pineapple, the sodium lactate is obtained by plant fermentation and neutralization, and the glutathione is extracted from wheat germ and is reduced glutathione.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. An aseptic fresh-keeping method for canned fruits is characterized in that: the method comprises the following steps:
s1, selecting fruits: selecting fresh and intact fruits, cleaning, peeling, removing kernels, and cutting into suitable size;
s2, fruit treatment: cooking, namely inactivating cells in the fruits to avoid survival of the cells, destroying cell walls of the fruits to facilitate sugar to enter, and killing some bacteria and enzymes in the pulp to form primary sterilization;
s3, canning: putting the cooked fruit pieces into a proper tank, adding sugar water with proper concentration, adding fresh-keeping liquid, adding a little saline water into the tank, sending the tank into a high-pressure steam sterilization device for secondary sterilization, vacuumizing the tank, and sealing for storage;
s4, sterilization: heating the canned fruits in water bath, sterilizing again to meet the pasteurization, cooling, and evaporating the water on the surface of the can body by a drying device;
s5, storage: the tank body is placed in a shady and cool place for storage, and is gently taken and placed during transportation.
2. The method for aseptically preserving canned fruit according to claim 1, characterized in that: the fresh-keeping liquid comprises 0.5-1 part by weight of citric acid, 1-3 parts by weight of sodium lactate and 1-2 parts by weight of glutathione, and is prepared by mixing citric acid, sodium lactate and glutathione at the boiling temperature of 95-100 ℃.
3. The method for aseptically preserving canned fruit according to claim 1, characterized in that: the water for sterilizing is used as water for cleaning fruits after being cooled, the concentration of the saline water is 0.25g/ml, and the using amount of the saline water is 2-4 ml per kilogram of fruits.
4. The method for aseptically preserving canned fruit according to claim 1, characterized in that: the sugar used in the sugar water is xanthan gum and xylitol, and the ratio of the xanthan gum to the xylitol is 1: 4, the amount of the xanthan gum and the xylitol is 50-100 g per kilogram of fruits.
5. The method for aseptically preserving canned fruit according to claim 1, characterized in that: the pressure value of the pressurization is 0.8-1 atmosphere, the pressurization time is 15-20 minutes, and the time interval of the two times of pressurization is 5-10 minutes.
6. The method for aseptically preserving canned fruit according to claim 2, characterized in that: the citric acid is extracted from lemon, orange and pineapple, the sodium lactate is obtained by plant fermentation and neutralization, and the glutathione is extracted from wheat germ and is reduced glutathione.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010911411.1A CN112021535A (en) | 2020-09-02 | 2020-09-02 | Aseptic fresh-keeping method for canned fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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