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Non-thermal processing method for soft fruit and vegetable cans

A non-thermal processing and soft canning technology, which is applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, sugar preservation of fruits/vegetables, etc. It can solve the problems of loss of quality and nutrients, loss of color, aroma and taste of fruits and vegetables, etc. Achieve the effect of uniform pulp texture, increased pulp hardness, and cost reduction

Inactive Publication Date: 2010-11-24
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the canned fruits exported by my country mainly include canned pineapples, citrus, and canned tomatoes; After being sterilized at high temperature for a long time, the original color, aroma and taste of fruits and vegetables are seriously lost, and their original quality and nutrients are lost.

Method used

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  • Non-thermal processing method for soft fruit and vegetable cans
  • Non-thermal processing method for soft fruit and vegetable cans
  • Non-thermal processing method for soft fruit and vegetable cans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The processing of embodiment 1 strawberry / raspberry soft can

[0025] (1) Grading and cleaning of material selection: select fresh, complete fruit, uniform size, bright red color, eight mature strawberries / raspberries as raw materials, divide them into two grades of size, rinse with flowing water, remove the sediment on the surface of the fruit, dirt etc.

[0026] (2) Remove the calyx: remove the calyx and fruit stem of the strawberry / raspberry.

[0027] (3) Blanching: Blanch the cut strawberries / raspberries with steam for 1 min.

[0028] (4) Cooling: Put the blanched strawberries / raspberries into an ice-water bath to cool to room temperature immediately.

[0029] (5) Canning and adding sugar solution: put strawberries / raspberries into the EVOH bag, and add a certain amount of sugar solution,

[0030] Wherein the volume ratio of strawberry / raspberry to sugar liquid is 60:40, and the concentration of sugar liquid is 20wt%.

[0031] (6) The EVOH bag that strawberry / ra...

Embodiment 2

[0039] The processing of embodiment 2 potato / yam soft can

[0040] (1) Material selection and graded cleaning: select fresh raw materials, rinse with flowing water, and remove surface sediment, dirt, etc.

[0041] (2) Slicing: Cut the potato / yam into slices or cubes of the same size.

[0042] (3) Preserve the crispness: the cut potatoes / yams are put into 0.05wt% CaCl 2 Soak in water for 10 minutes, then rinse in clean water.

[0043] (4) Blanching: Potatoes / yams are blanched with steam for 1 min.

[0044] (5) Cooling: Put the blanched potatoes / yams into an ice-water bath to cool to room temperature immediately.

[0045] (6) Canning and adding salt water: adding potatoes / yams into PVPP cups or bags, and adding a certain amount of salt water (3wt%), the volume ratio of potatoes / yams to salt water is 70:30.

[0046] (7) Vacuumize the PVPP cup or bag containing the potato / yam, the vacuum degree is 60KPa, and the exhaust time is 10min; then vacuum seal it with EVOH sealing film...

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Abstract

The invention discloses a non-thermal processing method for soft fruit and vegetable cans, and belongs to the technical field of can processing. The method comprises the following steps of sorting, classification, washing, removal of peels, kernels and seeds, slicing, crisp keeping, blanching, cooling, canning, blending, vacuum seal, high hydrostatical sterilization and the like, wherein the pressure of the high hydrostatical sterilization is 400 to 600 MPa, and the pressure maintaining time is 3 to 30 min. In the method, the blanching is combined with the high hydrostatical sterilization, so that compared with the conventional processing technology for the fruit and vegetable cans, the method has the advantages of killing microorganisms, passivating endogenous enzymes, maintaining organoleptic quality such as color, smell, taste and the like and the nutrient components of the product, ensuring food safety, prolonging storage period under the condition of not adding preservatives, and eliminating the cooking smell of the conventional fruit and vegetable cans; and metal cans and glass bottles are replaced by EVOH / PVPP bottles or bags with high oxygen barrier property, so that the soft fruit and vegetable cans are light and portable, attractive, convenient to open and easy to transport.

Description

technical field [0001] The invention belongs to the technical field of canned food processing, and in particular relates to a non-thermal processing method for soft canned fruits and vegetables. Background technique [0002] Canned food is a kind of convenience food. It not only enriches the market supply and increases food variety, but also has a long shelf life and is easy to carry. It is especially important in special situations such as navigation, exploration, geological survey, long-distance travel and scientific investigation. my country is the world's largest producer of fruits and vegetables and a processing base for fruit and vegetable products. Canned food has been a popular food in the international market for nearly a hundred years. Because it is easy to carry and eat, and has a long storage time, it can well adjust the market and the off-peak season , so it is favored by consumers all over the world. At present, the canned fruits exported by my country mainly ...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/157A23B7/005A23B7/08A23B7/148
Inventor 廖小军曹霞敏胡小松张燕
Owner CHINA AGRI UNIV
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