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Apple peeling method

A technology for apples and apple flesh, which is applied in the fields of vegetable or fruit peeling, food science, application, etc. It can solve the problems of not being able to reach processed food, not being able to peel by hand, and large loss of peeling, so as to achieve enhanced affinity and better appearance. Good, non-browning effect

Inactive Publication Date: 2015-05-13
句容市白兔镇唐庄富民葡萄专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] When the fruit is processed into canned or preserved fruit, the skin must be removed. Fruits like apples cannot be peeled off by hand because their skin is very thin, but can only be peeled with a peeling agent. The traditional peeling agent is lye , the peeling loss is very large, and because the waxy layer of the apple is relatively dense, it is not compatible with the lye, making it difficult for the lye to penetrate, and the high temperature environment of the lye is likely to cause browning of the apple and lose its original color. Some flavors do not meet the requirements of processed food

Method used

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  • Apple peeling method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Apple peeling method, comprises the following steps:

[0016] (1) Freezing: Freeze the apples to be peeled at -20°C for 15 days;

[0017] (2) Thawing: immerse the frozen apples in step (1) in cold water, thaw, soak until the ice coat formed on the surface of the apples is completely melted, at this time, take out the apples and drain the water;

[0018] (3) Peeling: put the apples described in step (2) into the lye peeling agent, and perform peeling treatment at 60°C for 6 minutes;

[0019] (4) Cleaning: Washing the peeled apple flesh in step (3) twice with clean water to obtain the product.

[0020] Wherein, the lye peeling agent includes the following components, and the mass percentage of each component is: 3% sodium hydroxide; 0.4% sodium chloride, 0.05% sodium carbonate and the balance water.

Embodiment 2

[0022] Apple peeling method, comprises the following steps:

[0023] (1) Freezing: Freeze the apples to be peeled at -15°C for 20 days;

[0024] (2) Thawing: immerse the frozen apples in step (1) in cold water, thaw, soak until the ice coat formed on the surface of the apples is completely melted, at this time, take out the apples and drain the water;

[0025] (3) Peeling: put the apples described in step (2) into the lye peeling agent, and perform peeling treatment at 70°C for 5 minutes;

[0026] (4) Cleaning: washing the peeled apple flesh in step (3) with water three times to obtain the product.

[0027] Wherein, the lye peeling agent includes the following components, and the mass percentage of each component is: 5% potassium hydroxide; 0.2% sodium chloride, 0.05% sodium carbonate and the balance water.

Embodiment 3

[0029] Apple peeling method, comprises the following steps:

[0030] (1) Freezing: Freeze the apples to be peeled at -18°C for 18 days;

[0031] (2) Thawing: immerse the frozen apples in step (1) in cold water, thaw, soak until the ice coat formed on the surface of the apples is completely melted, at this time, take out the apples and drain the water;

[0032] (3) Peeling: Put the apples described in step (2) into the lye peeling agent, and perform peeling treatment at 65°C for 6 minutes;

[0033] (4) Cleaning: washing the peeled apple flesh in step (3) with water three times to obtain the product.

[0034] Wherein, the lye peeling agent includes the following components, and the mass percentage of each component is: 4% potassium hydroxide; 0.3% sodium chloride, 0.07% sodium carbonate and the balance water.

[0035] Utilize the peeling method described in above-mentioned embodiment 1-3 to carry out peeling process to apple, its result is as shown in table 1:

[0036] Table ...

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Abstract

The invention discloses an apple peeling method, comprising the following steps: (1) freezing the apples to be peeled at a temperature of -20∽-15°C for 15-20 days; (2) immersing the frozen apples in Thaw in cold water, then take out the apples and drain the water; (3) Put the thawed apples into the lye peeling agent, and peel them at 60-70°C for 5-6 minutes; ( 4) Wash the peeled apple flesh 2-3 times. The invention preliminarily separates the apple peel and pulp under physical conditions by pre-freezing and then thawing the apples, and at the same time the compactness of the apple peel is evacuated to enhance its affinity with the lye peeling agent. The apple is peeled by the invention, and the peeling can be completed under a lower temperature condition, the peeling rate is 100%, and it is not easy to brown, and the appearance of the product is good, which meets the processing requirements of food.

Description

technical field [0001] The invention relates to a method for peeling apples, which belongs to the technical field of food processing. Background technique [0002] When the fruit is processed into canned or preserved fruit, the skin must be removed. Fruits like apples cannot be peeled off by hand because their skin is very thin, but can only be peeled with a peeling agent. The traditional peeling agent is lye , the peeling loss is very large, and because the waxy layer of the apple is relatively dense, it is not compatible with the lye, making it difficult for the lye to penetrate, and the high temperature environment of the lye is likely to cause browning of the apple and lose its original color. Some flavors do not meet the requirements of processed foods. Contents of the invention [0003] In order to solve the deficiencies of the prior art, the object of the present invention is to provide a method for peeling apples with low operating temperature and high peeling eff...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23N7/01
Inventor 朱延庆李建中贡明杰
Owner 句容市白兔镇唐庄富民葡萄专业合作社
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