Guava can and processing technique

A guava and canning technology, applied in the field of guava canning and processing technology, can solve the problems that guava has no records, etc., and achieve the effects of reducing the loss of heat-sensitive substances, rich in nutrition, and moderately sweet and sour

Inactive Publication Date: 2013-06-26
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 the market, but there is no record of using guava in canning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Get the following raw materials in parts by weight, guava 450g, sherry 80g, malic acid 0.05g, calcium chloride 0.05g, rock sugar 50g, honey 40g, vitamin C1g, water 600g.

[0015] The processing technology of the canned guava is to take the guavas that are mature, fine-grained, and free from damage, rot, and pests in the parts by weight, and then soak the fruit in boiling water for 15 seconds, then peel the fruit in cold water, and cut it into pieces. It is required to be cut into small cubes with a side length of about 2cm; rinse with clean water, remove the surface moisture, place in 1% salt water for treatment, and then rinse with flowing water for 3 times, the obtained guava pieces are set aside, take the described 75% by weight rock sugar is added to part of the water to make a syrup with a concentration of 25%, and the syrup is heated to 90°C. The guava pieces after color protection are put into the syrup and soaked in sugar for 6 minutes, then cooled to room temper...

Embodiment 2

[0017] Get the following raw materials in parts by weight, guava 600g, sherry 100g, malic acid 0.8g, calcium chloride 0.5g, rock sugar 100g, honey 60g, vitamin C5g, water 800g.

[0018] The processing technology of the canned guava is to take the guavas that are mature, fine-grained, and free from damage, rot, and pests in the parts by weight, and then soak the fruit in boiling water for 30 seconds, then peel the fruit in cold water, and cut it into pieces. It is required to cut into small cubes with a side length of about 2cm; rinse with clean water, remove the surface moisture, place in 1% salt water for treatment, and then rinse with flowing water for 3-5 times, and use the obtained guava pieces for later use. Said 75% by weight rock sugar is added to part of the water to make a syrup with a concentration of 25%, and the syrup is heated up to 90° C., and the guava pieces after color protection are put into the syrup and soaked in sugar for 15 minutes, then cooled to room tem...

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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 its processing technology. Background technique [0002] Guava Guava (Psidium guajava) guava, commonly known as Guava, Nabazi or Bazi. Taiwan guava is a fruit tree of the myrtaceae guava family. The flesh is very soft, the gravy is rich, the taste is sweet, almost seedless, and the flavor is close to that between pear and Taiwan jujube. Its fruit is oval, milky green to milky white in color, extremely beautiful, with an average single fruit weight of more than 380 grams, the largest can reach 550 grams, sugar content is 11.45%, contains a lot of potassium, iron, carotene, etc., and is extremely nutritious . Mainly include: protein, fat, sugar, vitamin A, vitamin C, iron, calcium, phosphorus and so on. In terms of vitamin C, it is 8 times more than citrus, dozens of times more than banana, papaya, tomato (tomato), watermelon, pineapple, etc. It is also rich in iron, calcium ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/08A23B7/154A23B7/158
CPCY02A40/90
Inventor 陆国初
Owner CHANGSHU YUSHAN FOOD
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