Berry can and processing method thereof

Abstract

The invention relates to a new can processing method which is applicable to a berry raw material and a berry can processed through the method, and the can processing method is characterized in that the tissue improvement method in line with the characteristics of berry is adopted, a calcium preparation and the sugar impregnation are combined for treatment so as to increase the strength of the skin part and pulp part of the berry, and the complete and due taste of fruit granules can be maintained during the follow-up heat treatment process; a formula with special flavor and nutritional attributes is utilized for the preparation of canned soup, thereby greatly improving the health-care and beautifying effects of the product; according to the actual nutritional requirement of the berry raw material, a safe thermal sterilization way is adopted, the thermal degasification temperature and sterilization temperature in the traditional process are reduced by about 10 DEG C, the nutritional value and sensory quality of the product are better protected, the natural taste of the berry raw material is maintained, energy is saved, and the can processing method can be maturely applied to berry can products and is applicable to actual situations of the majority of can food production enterprises.

Description

technical field [0001] The invention relates to a canned product and a processing method thereof, in particular to a canned berry and a processing method thereof. Background technique [0002] Berries refer to soft and juicy fleshy fruits developed from ovaries or combined with other flower organs, such as grapes, kiwi, strawberries, raspberries, gooseberries, blueberries, mulberries, figs, pomegranates, carambola, sapodilla, papaya, papaya, etc. Pomegranates, rose apples, passion fruit, black currants, red beans, etc. are seasonal products. Because of its tenderness and juiciness, it is not resistant to storage. At present, it is mostly sold as fresh fruit or made into jam, juice, dried fruit, candied fruit and other products. Canning is a commonly used fresh-keeping technology because of its long storage time and convenient transportation. However, the traditional canning process is used for canned berries at present, without considering the special properties of berries....

AI Technical Summary

Problems solved by technology

Canning is a commonly used fresh-keeping technology because of its long storage time and convenient transportation. However, the traditional canning process is used for canned berries at present, without considering the special properties of berries.

Because the outer layer of the berry is only a layer of parenchyma cells, the inner pulp is generally soft and the internal air bubbles are not easy to discharge, so the canned food processed with berries as raw materials is usually easy to explode or peel off the whole grain during thermal processing due to the characteristics of its tissue structure. , the taste of the processed fruit is too soft, it is difficult to ensure the integrity of the fruit grains, and the quality is generally unsatisfactory. As a result, there are not many types of canned food using berries as raw materials; at the same time, because the traditional canning process mostly uses high-temperature degassing and sterilization processes , to a certain extent, destroys the nutritional content of fruit and vegetable raw materials, and also changes its unique taste; in addition, there are also new sterilization technologies such as high-pressure sterilization to treat canned products, but the new sterilization technology requires a relatively large one-time investment in equipment. High, not suitable for the actual situation of most canned food manufacturers. In addition, similar sterilization methods are currently used in a small range, and the applicability to different types of cans needs to be determined; in this regard, there are also many emerging non-thermal sterilization methods. For example, electrostatic field sterilization, radiation sterilization, etc., but these emerging sterilization methods have their own limitations and relatively small application ranges, and some of them have potential safety risks, such as radiation sterilization