CN112493433A - 一种糖水葡萄罐头的加工工艺 - Google Patents
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Abstract
本发明公开了一种糖水葡萄罐头的加工工艺,包括以下步骤:步骤一,原料采购与验收;步骤二,原料分拣与清理;步骤三,热汤与冷却;步骤四,清洗机清洗;步骤五,去皮去籽;步骤六,半成品检验;步骤七,漂洗;步骤八,配汤;通过选用八成熟左右的巨峰葡萄为原料,通过对验收的原料进行粗挑选,尽量按大小、颜色分开,要求果粒大小基本一致;通过采用4‑6%氢氧化钠和1%复合磷酸盐热烫,并在35度以下对葡萄进行冷却;使其加入了配汤以及灌汤的工艺,有效的保证了葡萄罐头整体的食用口感,使用户在食用时更加爽口,通过护色固色的工艺,进一步的保证了葡萄罐头在食用时的色泽度,提高了食用品质,实现了本工艺的实用效果以及严谨性。
Description
技术领域
本发明涉及食品生产加工技术领域,具体为一种糖水葡萄罐头的加工工艺。
背景技术
葡萄罐头以巨峰葡萄为原料,采用世界最先进工艺,按照出口食品商检标准,经过去皮、去籽、护色和滚动回转式常压常温杀菌,优选国际一级白砂糖调配优质汤汁等技术措施制成,生产出水果风味的糖水葡萄罐头。
但是现有的工艺在对葡萄制备中,基本为一步性制备,虽然对葡萄的选用以及制备较为完善,但是对葡萄罐头的汤汁难以达到良好的口感品质,导致葡萄罐头在制备后,其果肉与汤汁难以达到良好的融合状态,并且罐头在长时间存放后,容易导致内部汤汁以及果肉出现异色的情况,虽然不影响食用,但是也降低了用户的食用兴致,导致用户的食用体验感无法更好的最好的状态。
发明内容
本发明的目的在于提供一种糖水葡萄罐头的加工工艺,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种糖水葡萄罐头的加工工艺,包括以下步骤:步骤一,原料采购与验收;步骤二,原料分拣与清理;步骤三,热汤与冷却;步骤四,清洗机清洗;步骤五,去皮去籽;步骤六,半成品检验;步骤七,漂洗;步骤八,配汤;步骤九,装罐与封口;步骤十,杀菌冷却;步骤十一,擦拭清洁。
其中在上述步骤一中,通过选用八成熟左右的巨峰葡萄为原料;
其中在上述步骤二中,通过对验收的原料进行粗挑选,尽量按大小、颜色分开,要求果粒大小基本一致;
其中在上述步骤三中,通过采用4-6%氢氧化钠和1%复合磷酸盐热烫,并在35度以下对葡萄进行冷却;
其中在上述步骤四中,通过对冷却后葡萄应迅速倒入装有吹气装置的清洗机进行清洗,去除氢氧化钠和复合磷酸盐残留和一部分葡萄皮;
其中在上述步骤五中,通过将葡萄和护色液一起装在不锈钢盆中,检查并去除残留的葡萄皮,用挖勺去除葡萄籽;
其中在上述步骤六中,通过将处理好的葡萄全部通过光检台,逐一验收,挑出去皮去籽不净、修整不良、果形不完整、变色、残皮、等不合格品;
其中在上述步骤七中,通过将验收好的葡萄进行三道的漂洗去除杂质和果屑等;
其中在上述步骤八中,通过根据通知加入白砂糖(22%)、VC(0.1%)、氯化钙或乳酸钙(0.05%)进行配汤;
其中在上述步骤九中,通过对配汤后的葡萄进行装罐与封口,且注汤时的汤温控制在65-75℃;
其中在上述步骤十中,通过9121杀菌公式对葡萄罐头进行杀菌冷却;
其中在上述步骤十一中,通过葡萄罐头进行清洁,擦拭表面的水渍。
优选的,所述步骤八中,配汤的汤温控制在70-80℃。
优选的,所述步骤七中,漂洗水须含0.1%柠檬酸和0.1%VC的护色液。
优选的,所述步骤三中,热烫时水温为85~90℃,时间约1.5min。
优选的,所述步骤三中,氢氧化钠预煮池内放两包,每包25公斤,复合磷酸盐预煮池内放10公斤。
优选的,所述步骤十中,9121杀菌公式为:初温50℃,杀菌14分钟/84℃,并且罐头要冷却至35-38℃。
与现有技术相比,本发明所达到的有益结论是:该一种糖水葡萄罐头的加工工艺,通过葡萄罐头的生产工艺进行改善,使其加入了配汤以及灌汤的工艺,有效的保证了葡萄罐头整体的食用口感,使用户在食用时更加爽口,与葡萄果肉的口味同步,同时通过对葡萄汤汁的处理,既提高了葡萄汤汁的口感,更好避免或减少罐头存放时间过长导致汤汁变味的情况,既保证了葡萄罐头的整体食用口感,又避免汤汁与果肉相互影响的情况,通过护色固色的工艺,进一步的保证了葡萄罐头在食用时的色泽度,提高了食用品质,实现了本工艺的实用效果以及严谨性。
附图说明
附图用来提供对本发明的进一步理解,并且构成说明书的一部分,与本发明的实施例一起用于解释本发明,并不构成对本发明的限制。在附图中:
图1是本发明的糖水葡萄罐头的加工工艺流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,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做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
请参阅图1,本发明提供一种技术方案:一种糖水葡萄罐头的加工工艺,包括以下步骤:步骤一,原料采购与验收;步骤二,原料分拣与清理;步骤三,热汤与冷却;步骤四,清洗机清洗;步骤五,去皮去籽;步骤六,半成品检验;步骤七,漂洗;步骤八,配汤;步骤九,装罐与封口;步骤十,杀菌冷却;步骤十一,擦拭清洁。
其中在上述步骤一中,通过选用八成熟左右的巨峰葡萄为原料;
其中在上述步骤二中,通过对验收的原料进行粗挑选,尽量按大小、颜色分开,要求果粒大小基本一致;
其中在上述步骤三中,通过采用4-6%氢氧化钠和1%复合磷酸盐热烫,并在35度以下对葡萄进行冷却,热烫时水温为85~90℃,时间约1.5min,氢氧化钠预煮池内放两包,每包25公斤,复合磷酸盐预煮池内放10公斤,烫至果粒稍呈柔软,不破裂,不变色,果粒具有一定弹性,注意热烫时葡萄只装半框,并小心搅动葡萄,使其均匀受热,并立即投入冷水中冷却充分,热烫冷却过程中,根据去皮程度决定是否再添加氢氧化钠和复合磷酸盐以及更换化学去皮液的时间。漂洗上料过程中,要做到轻搬轻放,防止损伤原料;
其中在上述步骤四中,通过对冷却后葡萄应迅速倒入装有吹气装置的清洗机进行清洗,去除氢氧化钠和复合磷酸盐残留和一部分葡萄皮;
其中在上述步骤五中,通过将葡萄和护色液一起装在不锈钢盆中,检查并去除残留的葡萄皮,用挖勺去除葡萄籽,去除干净葡萄籽后,根据原料大小分成两级迅速浸泡在护色液中;
其中在上述步骤六中,通过将处理好的葡萄全部通过光检台,逐一验收,挑出去皮去籽不净、修整不良、果形不完整、变色、残皮、等不合格品;
其中在上述步骤七中,通过将验收好的葡萄进行三道的漂洗去除杂质和果屑等,漂洗水须含0.1%柠檬酸和0.1%VC的护色液;
其中在上述步骤八中,通过根据通知加入白砂糖(22%)、VC(0.1%)、氯化钙或乳酸钙(0.05%)进行配汤,配汤的汤温控制在70-80℃;
其中在上述步骤九中,通过对配汤后的葡萄进行装罐与封口,且注汤时的汤温控制在65-75℃;
其中在上述步骤十中,通过9121杀菌公式对葡萄罐头进行杀菌冷却,9121 杀菌公式为:初温50℃,杀菌14分钟/84℃,并且罐头要冷却至35-38℃;
其中在上述步骤十一中,通过葡萄罐头进行清洁,擦拭表面的水渍。其中在上述步骤四中,得出电抗器选型结论;
有效的保证了葡萄罐头整体的食用口感,使用户在食用时更加爽口,与葡萄果肉的口味同步,同时通过对葡萄汤汁的处理,既提高了葡萄汤汁的口感,更好避免或减少罐头存放时间过长导致汤汁变味的情况,既保证了葡萄罐头的整体食用口感,又避免汤汁与果肉相互影响的情况,通过护色固色的工艺,进一步的保证了葡萄罐头在食用时的色泽度,提高了食用品质,实现了本工艺的实用效果以及严谨性。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。不应将权利要求中的任何附图标记视为限制所涉及的权利要求。
Claims (6)
1.一种糖水葡萄罐头的加工工艺,包括以下步骤:步骤一,原料采购与验收;步骤二,原料分拣与清理;步骤三,热汤与冷却;步骤四,清洗机清洗;步骤五,去皮去籽;步骤六,半成品检验;步骤七,漂洗;步骤八,配汤;步骤九,装罐与封口;步骤十,杀菌冷却;步骤十一,擦拭清洁,其特征在于:
其中在上述步骤一中,通过选用八成熟左右的巨峰葡萄为原料;
其中在上述步骤二中,通过对验收的原料进行粗挑选,尽量按大小、颜色分开,要求果粒大小基本一致;
其中在上述步骤三中,通过采用4-6%氢氧化钠和1%复合磷酸盐热烫,并在35度以下对葡萄进行冷却;
其中在上述步骤四中,通过对冷却后葡萄应迅速倒入装有吹气装置的清洗机进行清洗,去除氢氧化钠和复合磷酸盐残留和一部分葡萄皮;
其中在上述步骤五中,通过将葡萄和护色液一起装在不锈钢盆中,检查并去除残留的葡萄皮,用挖勺去除葡萄籽;
其中在上述步骤六中,通过将处理好的葡萄全部通过光检台,逐一验收,挑出去皮去籽不净、修整不良、果形不完整、变色、残皮、等不合格品;
其中在上述步骤七中,通过将验收好的葡萄进行三道的漂洗去除杂质和果屑等;
其中在上述步骤八中,通过根据通知加入白砂糖(22%)、VC(0.1%)、氯化钙或乳酸钙(0.05%)进行配汤;
其中在上述步骤九中,通过对配汤后的葡萄进行装罐与封口,且注汤时的汤温控制在65-75℃;
其中在上述步骤十中,通过9121杀菌公式对葡萄罐头进行杀菌冷却;
其中在上述步骤十一中,通过葡萄罐头进行清洁,擦拭表面的水渍。
2.根据权利要求1所述的一种糖水葡萄罐头的加工工艺,其特征在于:所述步骤八中,配汤的汤温控制在70-80℃。
3.根据权利要求1所述的一种糖水葡萄罐头的加工工艺,其特征在于:所述步骤七中,漂洗水须含0.1%柠檬酸和0.1%VC的护色液。
4.根据权利要求1所述的一种糖水葡萄罐头的加工工艺,其特征在于:所述步骤三中,热烫时水温为85~90℃,时间约1.5min。
5.根据权利要求1所述的一种糖水葡萄罐头的加工工艺,其特征在于:所述步骤三中,氢氧化钠预煮池内放两包,每包25公斤,复合磷酸盐预煮池内放10公斤。
6.根据权利要求1所述的一种糖水葡萄罐头的加工工艺,其特征在于:所述步骤十中,9121杀菌公式为:初温50℃,杀菌14分钟/84℃,并且罐头要冷却至35-38℃。
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