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Production technology of low-sugar fruit can

A technology of canning and production methods, which is applied in the preservation of fruits and vegetables, food preservation, food science, etc., can solve the problems of being unsuitable for diabetic patients and children, high sugar content, and no pulp, etc. Complete sterilization effect

Inactive Publication Date: 2013-02-27
李钊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese invention patent 2007100123209 discloses a production process of low-sugar canned fruit, but this production process has defects such as high sugar content and short shelf life, which is not suitable for diabetics and children
"Agricultural Products Processing" No. 9, 2011 disclosed the production of a canned apple in syrup, which did not effectively desugar the pulp, resulting in a high sugar content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A method for producing low-sugar canned peaches, comprising the following technical process:

[0058] Raw material selection → raw material processing → peeling and rinsing → precooking and cooling → sugar removal → trimming and canning → sterilization and sealing.

[0059] (2) Process points

[0060] 1. Selection of raw materials: Choose a variety with large size, small core, and thick flesh; white peaches should be white or bluish white, and yellow peaches should be yellow or bluish yellow; the maturity should reach about 80%, and the raw ones should be used within 1-2 days.

[0061] 2. Raw material treatment: first remove overgrown, rotten, deformed, pest-injured and damaged fruits; select fruits with a transverse diameter of 55 mm or more, divide them into two grades according to size, remove surface sludge with flowing water; use a stainless steel knife to halve the seam Cut to prevent partial cutting; after cutting, immerse the peach pieces in 0.2% citric acid so...

Embodiment 2

[0069] A method for producing low-sugar canned pears, comprising the following technical process:

[0070] Raw material selection→raw material processing→precooking→sugar removal→canning→sterilization and sealing.

[0071] 1. Selection of raw materials: Choose varieties that are 80% mature, with thick flesh, tender flesh, few stone cells, neat fruit, smooth fruit surface, strong fragrance and good flavor. Such as Changba pear, white pear, Ya pear, Laiyang pear, snow pear and so on.

[0072] 2. Raw material processing: Remove pests, mildew and traumatic fruits, and wash them with clean water. Remove the stem, peel, cut in half or into quarters, and then put it in 0.2% citric acid solution to protect the color, and wash it twice with water.

[0073] 3. Pre-cooking: Put the cut pear pieces into 95-98°C water and boil for 5-10 minutes, so that they are not rotten. After pre-cooking, put them in running water to cool immediately.

[0074] 4. Desugaring: put the above-mentioned p...

Embodiment 3

[0079] A method for producing low-sugar canned apples, comprising the following technical process:

[0080] Select raw materials → peel and protect color → cut into pieces and remove the core → evacuate → desugar → canning → sterilize and seal.

[0081] 1. Select raw materials: choose fruits with a maturity of more than 80%, tight tissue, good flavor, no deformity, no rot, no pests and diseases, no trauma, and a transverse diameter of more than 60 mm.

[0082] 2. Peeling and color protection: rinse with clean water first to remove the pesticides attached to the surface, then use mechanical peeling, and immediately immerse in 0.2% citric acid aqueous solution to protect the color after peeling.

[0083] 3. Cut into pieces and remove the core: After protecting the color, cut the apples lengthwise into quarters or halves and place them separately. Dig out the seed nests and stalks, remove the scars and peel, and wash twice with water.

[0084] 4. Evacuation: There is 13-15% air ...

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Abstract

The invention relates to a production technology of a low-sugar fruit can. The production technology introduces a fruit desugaring process based on the traditional production technology and greatly reduces sugar content of a fruit can. The production technology adopts a dual-sterilization technology, is simple and effective, and greatly increases a quality guarantee period to more than 18 months. The low-sugar fruit can obtained by the production technology is suitable for being taken by diabetics or children and has a wide market prospect.

Description

technical field [0001] The invention belongs to the field of food and relates to a food production method, in particular to a production process of low-sugar canned fruit. Background technique [0002] Canned fruit is named differently depending on the material used. Generally, the raw materials of canned fruit are derived from fruits, including yellow peaches, apples, lychees, strawberries, hawthorns, etc. The main products are canned apples, canned mushrooms, canned cicadas, canned strawberries and so on. [0003] Canned fruit is convenient to eat, easy to carry, has a long shelf life at room temperature, is rich in nutrition, and has a good flavor. It is deeply loved by consumers at home and abroad. The sugar content of traditional canned fruit is more than 10%, which is not suitable for people with high blood sugar, high blood fat, diabetes, obesity, etc.; the acidity of the mouth is diluted and adjusted by saliva, and there are food residues with high sugar content, etc...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 李钊
Owner 李钊
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