Production technology of green and red grape

A production process, green grape red technology, applied in applications, food preparation, food science, etc., can solve the problems of yogurt sensory impact, protein precipitation, fat floating, etc., to achieve rich taste, long shelf life, and not easy to change color.

Active Publication Date: 2010-02-24
SHANGHAI YIFANG RURAL TECH HLDG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, if canned fruit in syrup is directly added to the yogurt, the original viscous state of the yogurt will be destroyed, the protein will precipitate, the fat will float up, and the watery feeling will be obvious; the sense of the yogurt will be greatly affected, resulting in quality problems

Method used

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Examples

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Embodiment Construction

[0027] A production process and prescription of green and red grapes, comprising the following steps:

[0028] 1. Selection of green grapes and red grapes;

[0029] 2. Peeling, removing seeds, and protecting color;

[0030] Try to preserve the integrity of the pulp, the pulp needs to be immediately placed in the color protection solution (one pot of color protection solution for each operator), the color protection solution is 0.15% CaCl 2 , 0.03% iso-Vc sodium. The ratio of the color-protecting solution to the pulp is about 1:1 during soaking. The average Brix of the grape pulp soaked in the color-protecting solution for 12 hours is 4.5, and the pH value is 4.3.

[0031] 3. Washing, selection and repair;

[0032] Rinse with a fruit washing machine to remove the seeds, skins and other impurities and foreign objects of the grapes that have not been cleaned; go through the light inspection table, pick out broken, incomplete, too soft, too small or abnormally colored grapes, a...

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PUM

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Abstract

The invention relates to a production technology of canned fruits, in particular to a production technology of green and red grape cans, mainly solving the problem of the compatibility of a fruit system, acidophilus milk and baking foods. Since the water content of canned sweet fruits is higher, if the canned sweet fruits are directly used in the acidophilus milk or cake, the water eduction of the canned sweet fruits are easy to break the system of the foods and change the texture of the foods so as to influence the flavor and the taste of the foods and further to influence the quality guarantee period of the foods. The production technology of the invention enables green and red grapes to be directly used in fruits paste acidophilus milk and for ornamenting the baked foods. The production technology and a formula of the green and red grapes comprise the following steps: selecting the green and red grapes; peeling the green and red grapes; removing seeds of the green and red grapes; protecting the colors of the green and red grapes; washing the green and red grapes; selecting the green and red grapes again; repairing the green and red grapes; blanching the green and red grapes; preheating the green and red grapes; preparing soup liquid; canning and sealing. The invention has the advantages that the green and red grapes can change colors difficulty and can also be used in the acidophilus milk to enrich the flavor of the acidophilus milk; the taste of grape pulp is sweet, crisp and delicious; in addition, the quality guarantee period is long.

Description

technical field [0001] The invention relates to a process for canned fruit food, in particular to a process for producing canned green and red grapes. Background technique [0002] For general canned food, you can peel the fruit and put it in a container. According to your own taste, add a certain amount of white sugar and put some honey on it. Then put it on the steamer and steam for three minutes. If it is boiled, it is easy to be boiled, and its smell has penetrated into the water, and then it is sterilized, cooled, and packaged. [0003] In the prior art, if canned fruit in syrup is directly added to the yogurt, the original viscous state of the yogurt will be destroyed, the protein will precipitate, the fat will float up, and the watery feeling will be obvious; the sense of the yogurt will be greatly affected, resulting in quality problems. Another example is if grape pulp with sugar water is added to the surface of cake or bread, the moisture of the pulp will penetra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 黄锦荣黄新宇顾益东
Owner SHANGHAI YIFANG RURAL TECH HLDG
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