Nutrition balanced sweet can and preparation method thereof

A balanced, sugar water technology, applied to the preservation of fruits/vegetables with sugar, etc., can solve the problems that the mixed tank storage technology cannot be directly borrowed, and there is no report on the mixed dried fruit sugar water canned, and achieves the effect of rich nutrition.

Inactive Publication Date: 2008-01-16
付占国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Canned fruit syrup is an emerging product. The industry’s understanding of its processing, storage and other characteristics is still in its infancy, and it has many essential differences from traditional canned fruit syrup. The mature mixed tank storage technology of canned fruit syrup cannot be directly borrowed. , so there is no report on canned mixed dried fruit syrup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, the nutrition balance type sugar water can of the present invention is made of white granulated sugar water, dates, peanuts, longan and chestnut kernels. Wherein: the concentration of white granulated sugar water is 12% g / ml or W / V (according to refractometer when opening can), and the ratio of white granulated sugar water and product gross weight is 45%. The weight ratio of jujube, peanut, longan and chestnut kernel in the product is: jujube 20, peanut 10, longan 5, chestnut kernel 15. The preparation method comprises the following steps in turn:

[0024] A. Raw material cleaning;

[0025] B. Peanut shells and seed coats, longan and chestnuts shelled;

[0026] C. Precook at 90-100°C for 5-10 minutes, cool and protect the color; peanuts need to be sterilized at 121°C for 10 minutes;

[0027] D. Mixing and filling, injecting sugar water, venting and sealing;

[0028] E. Sterilize at 100°C for 20 minutes, rapidly cool to 40°C, and keep warm at 25-37°C fo...

Embodiment 2

[0030] Embodiment 2, the nutrition balance type sugar water can of the present invention is made of white granulated sugar water, dates, peanuts, longan and chestnut kernels. Wherein: the concentration of the white granulated sugar water is 18%, and the ratio of the white granulated sugar water to the total weight of the product is 55%. The weight ratio of jujube, peanut, longan and chestnut kernel in the product is: jujube 60, peanut 30, longan 15, chestnut kernel 45. The preparation method comprises the following steps in turn:

[0031] A. Raw material cleaning;

[0032] B. Peanut shells and seed coats, longan and chestnuts shelled;

[0033] C. Precook at 90-100°C for 5-10 minutes, cool and protect the color; peanuts need to be sterilized at 121°C for 10 minutes;

[0034] D. Mixing and filling, injecting sugar water, venting and sealing;

[0035] E. Sterilize at 100°C for 20 minutes, rapidly cool to 40°C, and keep warm at 25-37°C for 5 days.

[0036] Wherein the color p...

Embodiment 3

[0037] Embodiment 3, the nutrition balance type sugar water can of the present invention is made of white granulated sugar water, dates, peanuts, longan and chestnut kernels. Wherein: the concentration of the white granulated sugar water is 12%, and the ratio of the white granulated sugar water to the total weight of the product is 55%. The weight ratio of jujube, peanut, longan and chestnut kernel in the product is: jujube 20, peanut 30, longan 5, chestnut kernel 45. The preparation method comprises the following steps in turn:

[0038] A. Raw material cleaning;

[0039] B. Peanut shells and seed coats, longan and chestnuts shelled;

[0040] C. Precook at 90-100°C for 5-10 minutes, cool and protect the color; peanuts need to be sterilized at 121°C for 10 minutes;

[0041] D. Mixing and filling, injecting sugar water, venting and sealing;

[0042] E. Sterilize at 100°C for 20 minutes, rapidly cool to 40°C, and keep warm at 25-37°C for 5 days.

[0043] Wherein the color pr...

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PUM

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Abstract

The invention relates to a nutrition balanced sweet can and preparation method, which is prepared from the raw materials (by weight ratio) of date 20-60, peanut 10-30, longan 5-15 and seeds of Chinese chestnut 15-45. The preparing process comprises the steps of raw material cleaning, hulling, parboiling, cooling down and protecting color, mixing and canning, charging syrup, exhausting, packing, sterilizing, cooling down and thermally insulating.

Description

technical field [0001] The invention relates to a canned fruit food, in particular to a nutritionally balanced canned sugar water and a preparation method thereof. Background technique [0002] Existing canned food in syrup is various in variety, can be divided into canned fruit syrup and dried fruit syrup according to the difference of raw materials, can be divided into single-material type canned syrup and mixed type canned syrup according to the number of raw materials, wherein the mixed type is made of Two or three kinds of fruit raw materials are mixed and made, and the mixed type can that more kinds of fruit raw materials are made has not been reported yet. The existing mixed canned fruit syrup only considers the fruit color and fruit flavor coordination factors in the matching of raw materials, because different fruits may conflict in the process of processing and storage, so the screening of raw materials for mixed canned fruit syrup is difficult Therefore, the exis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/08
Inventor 付占国
Owner 付占国
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