Guava can and processing technique

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 ...

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