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Mulberry soft can preparation method

A technology for soft canning and mulberry fruit, which is applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation with sugar, food preservation, etc. It can solve the problem of water-soluble pigments, loss of nutrients, affecting the sales prospect of canned mulberry fruit market, loss of shape and application Some problems such as hardness, to achieve the effect of maintaining natural properties and nutritional value, reducing product heating time, and maintaining the original texture

Active Publication Date: 2013-07-17
ZHEJIANG PHARMA COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing canned food processing technology, the vacuum degree and process requirements of canned products are generally met through heating processes such as raw material precooking and exhausting. Its inherent shape and proper hardness will also cause the loss of a large amount of water-soluble pigments and nutrients in the mulberry fruit, which will greatly reduce the quality of the canned mulberry fruit. At the same time, due to repeated heating of the mulberry fruit products, the nutritional components of the product will be destroyed. , The flavor deteriorates, resulting in a serious cooked smell, thereby reducing the commercial value of the product and seriously affecting the market sales prospects of canned mulberries

Method used

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  • Mulberry soft can preparation method

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Effect test

Embodiment 1

[0025] A kind of preparation method of mulberry soft can of the present invention specifically comprises the following steps:

[0026] (1) Selection of fresh mulberries: select eight or nine mature "Hongguo No. 2" as raw materials, and remove rot and sundries;

[0027] (2) Destemming and grading: remove the green roots at the bottom of the mulberries and grade them according to their size;

[0028] (3) Cleaning and draining: Wash the graded mulberry fruits with flowing water according to the specifications, and drain them in time;

[0029] (4) Weighing and canning: Weigh the mulberries and put them into soft cans;

[0030] (5) Prepare soup and add soup: add white sugar and citric acid to drinking water according to the following mass percentages to obtain soup liquid, wherein the concentration of white sugar is 21wt%, and the concentration of citric acid is 0.5wt% (wt% refers to the concentration of mass percentage Meaning), the soup liquid is heated to and maintained at 92°...

Embodiment 2

[0038] A kind of preparation method of mulberry soft can of the present invention, with embodiment 1, its difference is:

[0039] In step (5), white sugar and citric acid are added to drinking water in the following mass percentages to obtain a soup, wherein the white sugar concentration is 18wt%, and the citric acid concentration is 0.4wt%, and the soup is heated to and maintained at 88 °C and pour it into the soft cans filled with mulberries in time, wherein the solid content of mulberries is 45%;

[0040] In step (6), under the vacuum condition of 95KPa, the soft can is subjected to impulse sealing;

[0041] In step (7), put the sealed soft can in a water bath at 83°C for 10 minutes; in step (8), cool the sterilized soft can to 38°C in time with normal temperature water;

[0042] In step (10), put the drained soft cans into a heat preservation warehouse at 37°C for 7 days.

Embodiment 3

[0044] A kind of preparation method of mulberry soft can of the present invention, with embodiment 1, its difference is:

[0045] In step (5), white sugar and citric acid are added to drinking water in the following mass percentages to obtain a soup, wherein the white sugar concentration is 24wt%, the citric acid concentration is 0.6wt%, and the soup is heated to and maintained at 95 °C and pour it into the soft cans filled with mulberries in time, wherein the solid content of mulberries is 55%;

[0046] In step (6), under the vacuum condition of 110KPa, the soft can is subjected to impulse sealing;

[0047] In step (7), put the sealed soft can in a water bath with a temperature of 85°C and keep it for 8 minutes; in step (8), cool the sterilized soft can to 40°C in time with room temperature water;

[0048] In step (10), put the drained soft cans into a heat preservation storehouse at 37°C for 10 days.

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Abstract

The invention discloses a mulberry soft can preparation method. The preparation method is characterized by including selecting fresh mulberries, removing peduncles, grading, cleaning, draining, weighing and canning; adding 18-24% of white granulated sugar and 0.4-0.6 % of citric acid into drinking water to obtain decoction, raising heating temperature of the decoction up to and keeping at 88-95 DEG C, and timely pouring the decoction into the soft cans to make sure 45-55 % of mulberry solid content reserved in the soft cans; performing impulse-type sealing to the soft cans under 95-110 KPa vacuum condition; timely putting the sealed soft cans into water bath at temperature of 83-85 DEG C for 8-10 munites; and finally, cooling, draining and putting into a heat preserved room at the temperature of 37 DEG C for 7-10 days, and packaging after 7-10 days to obtain finished products. The mulberry soft can preparation method has the advantages that the mulberries in the mulberry soft cans are convenient to eat, have full shapes, are few in nutritive losses, good in taste, high in added value of products and low in production cost and have long quality guarantee periods.

Description

technical field [0001] The invention relates to the technical field of mulberry fruit processing, in particular to a method for preparing soft canned mulberry fruit. Background technique [0002] Mulberry, also known as mulberry, is very nutritious and contains glucose, vitamins and various amino acids. It is very beneficial to human health. It is known as the "Chinese Fruit King" and "Human Blood Bank". One of the "homologous" foods. At present, due to the strong seasonality of mulberry ripening and difficulty in preservation, most of them are eaten fresh. In order to solve the problem of difficult sales caused by centralized listing and prolong the edible period of mulberry fruits, many mulberry fruits have appeared on the market. fruit juice, mulberry wine drinks to prolong the edible period of mulberry fruit and improve its commercial value, but the existing mulberry fruit juice and mulberry wine drink preparation process destroys the inherent shape of mulberry fruit, d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/08A23B7/148
Inventor 陈祖满
Owner ZHEJIANG PHARMA COLLEGE
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