Guava can and processing technique

A guava and canning technology, which is applied in the field of guava canning and processing technology, can solve the problems that there is no record of guava, and achieve the effects of reducing the loss of heat-sensitive substances, moderate sweet and sour, and rich nutrition

Inactive Publication Date: 2012-07-25
CHANGSHU YUSHAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Guava juice made from guava is relatively common in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take the following raw materials in parts by weight, 450 g of guava, 80 g of sherry, 0.05 g of malic acid, 0.05 g of calcium chloride, 50 g of rock sugar, 40 g of honey, 1 g of vitamin C, and 600 g of water.

[0015] The processing technology of described canned guava is to take the described guava which is mature, dense in flesh, free from damage and rot, and cleansed by pests and diseases, soak the fruit in boiling water for 15 seconds, place in cold water to peel and cut, It is required to be cut into small cubes with a side length of about 2cm; rinsed with clean water, removed the surface water, placed in 1% salt water for processing, and then rinsed 3 times with flowing clean water, and the obtained guava pieces were used for later use. 75% by weight of rock sugar is added to part of the water to make a syrup with a concentration of 25%, the syrup is heated to 90 ° C, the guava pieces after color protection are put into the syrup to soak for 6 minutes, then cooled t...

Embodiment 2

[0017] Take the following raw materials in parts by weight, 600 g of guava, 100 g of sherry, 0.8 g of malic acid, 0.5 g of calcium chloride, 100 g of rock sugar, 60 g of honey, 5 g of vitamin C, and 800 g of water.

[0018] The processing technology of described canned guava is to take the described guava which is mature, dense in flesh, free from damage and rot, and cleansed by pests and diseases. The fruit is soaked in boiling water for 30 seconds, placed in cold water, peeled and cut into sections, It is required to be cut into small cubes with a side length of about 2cm; rinse with clean water, remove the surface water, put it in 1% salt water for treatment, and then rinse with flowing water for 3-5 times. The rock sugar of 75% by weight is added to part of the water to make a syrup with a concentration of 25%, the syrup is heated to 90 ° C, the guava pieces after the color protection are put into the syrup to soak for 15 minutes, and then cooled to room temperature for 14 ...

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PUM

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Abstract

The invention relates to a guava can, which is prepared by the following raw materials in parts by weight: 450 to 600 parts of guava, 80 to 100 parts of sherry, 0.05 to 0.8 parts of malic acid, 0.05 to 0.5 parts of calcium chloride, 50 to 100 parts of crystal sugar, 40 to 60 parts of honey, 1 to 5 parts of vitamin C and 300 to 800 parts of water. The guava and sherry are combined to prepare a guava can, so that the single flavor of a traditional can in syrup can be improved, because sherry is contained in the syrup of the can, the sterilization temperature and the sterilization time can be reduced, and the loss of thermosensitive substances in the can is reduced. The guava can is rose red, has strong sweetly aromatic flavor of guava and sherry and has moderate sweet and sour taste as wellas abundant nutrients.

Description

technical field [0001] The invention relates to a canned fruit, in particular to a canned guava and a processing technology. Background technique [0002] Guava (Psidium guajava) Guava, commonly known as guava, nabazai or pluck. Taiwanese guava is a fruit tree of the guava genus of the Myrtaceae family. The flesh is very soft, the gravy is rich, the taste is sweet, almost seedless, and the flavor is close to that of pear and Taiwanese jujube. Its fruit is oval, the color is milky blue to milky white, and it is extremely beautiful. The average fruit weight is more than 380 grams, the largest can reach 550 grams, the sugar content is 11.45%, and it contains a lot of potassium, iron, carotene, etc. . Mainly include: protein, fat, carbohydrate, vitamin A, vitamin C, iron, calcium, phosphorus, etc. In terms of vitamin C, it is 8 times more than citrus, and dozens of times more than bananas, papayas, tomatoes (tomatoes), watermelons, pineapples, etc. It is also rich in iron, ca...

Claims

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Application Information

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IPC IPC(8): A23B7/08A23B7/154A23B7/158
CPCY02A40/90
Inventor 陆国初
Owner CHANGSHU YUSHAN FOOD
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