Liquid fruit can and processing technique thereof

A technology of canned fruit and processing technology, which is applied in the field of food processing, can solve the problems of chewing, endangering human health, unqualified products, etc., and achieves the effect of convenient eating

Inactive Publication Date: 2011-04-27
大连韩强食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the results of random checks by the State Supervision Bureau showed that 23 batches of products were unqualified, and most of them had problems such as excessive preservatives and saccharin that endangered human health.
[0003] In addit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 Liquid canned yellow peach

[0023] The processing technology of the liquid canned yellow peaches of 60% of broken yellow peach meat, 40% of water, 0.1% of white granulated sugar, 0.1% of acesulfame-K, 0.1% of citric acid, and 0.1% of vitamin C is as follows:

[0024] (1) Material preparation: select fresh yellow peaches with uniform color, and remove the core, skin, stem, etc. of the yellow peaches manually or by machine. The purpose of uniform color is to ensure that the color of each bottle is basically the same when the can leaves the factory, and to minimize the color difference.

[0025] (2) Beating: Weigh 600g of the above-mentioned treated yellow peaches, clean them and put them into a beater, add 400g of water, 1g of white sugar, 1g of acesulfame potassium, 1g of citric acid and 1g of vitamins, and then beat for 30 minutes. ~60 minutes, when the yellow peaches are finely crushed, you don’t need to chew the yellow peach flesh when drinking. The lon...

Embodiment 2

[0030] Embodiment 2 liquid canned strawberry

[0031] The processing technology of the liquid canned strawberry of crushed strawberry flesh 65%, water 35%, white granulated sugar 0.2%, acesulfame K 0.2%, citric acid 0.2%, vitamin C 0.2% is as follows:

[0032] (1) Material preparation: select fresh strawberries with uniform color, and remove the leaves and stems of strawberries manually or by machine. The purpose of uniform color is to ensure that the color of each bottle is basically the same when the can leaves the factory, and to minimize the color difference.

[0033] (2) Beating: Weigh 650g of the above-mentioned treated strawberries, put them into a beater after cleaning, add 350g of water, 2g of white sugar, 2g of acesulfame potassium, 2g of citric acid and 2g of vitamins, and then beat for 30~ 60 minutes, when the strawberries have become finely crushed strawberries, you don’t need to chew the strawberry pulp. The longer the time, the finer the pulp, and you can adjus...

Embodiment 3

[0038] Embodiment 3 liquid canned pear

[0039] The processing technology of the liquid pear can of broken pear flesh 70%, water 30%, white granulated sugar 0.1%, acesulfame-K 0.1%, citric acid 0.1%, vitamin C 0.1% is as follows:

[0040] (1) Material preparation: select fresh pears, and remove the core, skin, stem, etc. of the pears manually or by machine.

[0041] (2) Beating: Weigh 700g of the above-mentioned pears, clean them and put them into a beater, add 300g of water, 1g of white sugar, 1g of acesulfame potassium, 1g of citric acid and 1g of vitamins, and then beat for 30~ 60 minutes, when the pears are finely chopped, you don’t need to chew the pear flesh. The longer the time, the finer the pulp, and you can adjust the time according to your needs.

[0042] (3) Evacuation: Evacuate the finely divided pear flesh, the vacuum degree is 0.08Mpa, the purpose is to get rid of the air between the pulp tissues, so as to ensure that the color of the pulp remains unchanged.

...

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PUM

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Abstract

The invention discloses a liquid fruit can and a processing technique thereof. The liquid fruit can mainly contains the following components in percentage by weight: 60-95 percent of fine crushing flesh, 5-40 percent of water, 0.1-0.3 percent of white granulated sugar, 0.1-0.3 percent of acesulfame potassium, 0.1-0.3 percent of citric acid and 0.1-0.3 percent of vitamin C. The liquid fruit can with the components, which is produced by preparing, beating, evacuating, canning, vacuumizing, sterilizing and other work procedures, has a protruded edible value. The liquid fruit can has the main advantages of containing no preservative, saccharin or other addictives harmful to the human body and being a real green food; breaking through the traditional idea, the liquid fruit can free from being chewed is developed, not only retains the nutrition and the deliciousness of the traditional fruit can, but also is convenient to eat and is especially suitable for old people and infants.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a liquid fruit can and its processing technology. Background technique [0002] Delicious and convenient canned fruit has become more and more popular in recent years. Not only adults and children love to eat it, but also widely become the protagonist of many meals such as cream cakes and salads. However, the results of spot checks by the State Supervision Bureau showed that 23 batches of products were substandard, and most of them had problems such as excessive preservatives and saccharin that endangered human health. [0003] In addition, the canned fruits currently on the market are whole fruits or large pieces of fruit that have only undergone simple pitting and peeling processes. They also need to use auxiliary tableware such as spoons or chopsticks, and must be chewed. [0004] Therefore, people are eager to have a kind of canned fruit that is safe to eat, does not...

Claims

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Application Information

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IPC IPC(8): A23B7/00
Inventor 韩敏强遇沫燃韩冬晓
Owner 大连韩强食品有限公司
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