Preparation method of syrup waxberry can

Abstract

The invention discloses a preparation method of a syrup waxberry can. The syrup waxberry can is prepared by adding waxberry juice to ingredient juice prepared by a general preparation method of the syrup waxberry can. The preparation process of the ingredient juice with the added waxberry juice comprises the following steps: cleaning waxberries which are selected from raw materials; removing impurities; adding small waxberries which are separated and unsatisfied with the canning requirement; adding waxberries and water in a weight ratio of (10-11):8 to a container; then, boiling up the waxberries and the water and keeping temperature for 10-15 minutes; then, extracting juice liquid from the container and removing slag by centrifugalization; filtering by a 120-mesh screen to obtain waxberry juice; preparing water and waxberry juice according to a volume ratio of (2-3):1; uniformly mixing, boiling up and adding white sugar in an amount so that the solution mixing the water and the waxberry juice has a volume of 240-300 g / L; and uniformly stirring to obtain the ingredient juice containing the waxberry juice. The invention is prepared by adding the waxberry juice to the ingredient juice so as to prolong the decoloring time of the can, fully utilize the raw materials and save the manufacture cost.

Description

technical field [0001] The invention relates to a preparation method of canned red bayberry in syrup. Background technique [0002] Red bayberry is nutritious, delicious, and contains a variety of vitamins needed by the human body. However, red bayberry is a highly seasonal fruit, and the fruit is not easy to store and transport. Generally, it is processed into canned bayberry in syrup to facilitate long-term storage and prolong the edible period. [0003] But the canned red bayberry prepared by the prior art, because red bayberry is rich in anthocyanins, and the anthocyanins are unstable under normal temperature conditions, the canned red bayberry in syrup will obviously fade in half a year or less, which affects the canned food. The flavor and color of red bayberry affect the appearance of canned red bayberry again, so they can only be reduced in price or treated as expired food, resulting in short shelf life and waste of resources for canned red bayberry. [0004] Moreov...

AI Technical Summary

Problems solved by technology

[0003] But the canned red bayberry prepared by the prior art, because red bayberry is rich in anthocyanins, and the anthocyanins are unstable under normal temperature conditions, the canned red bayberry in syrup will obviously fade in half a year or less, which affects the canned food. The flavor and color of red bayberry affect the appearance of canned bayberry, so they can only be reduced in price or treated as expired food, resulting in short shelf life and waste of resources for canned bayberry.

[0004] Moreover, the canned red bayberry in syrup prepared by the prior art, the red bayberry that is rejected in the process of selecting red bayberry raw materials, and in the grading process, small particles, fruit that are not too full, and small bayberries that do not meet the requirements of canning are generally directly discarded, resulting in waste of raw materials

[0005] In order to prolong the fading period of canned bayberry in syrup, most canned bayberry manufacturers adopt the method of adding artificial coloring. Open up sales in domestic or international markets