Yellow peach can production process

A production process, the technology of canned yellow peaches, which is applied in the field of food processing, can solve the problems of poor taste and flavor loss of canned yellow peaches, and achieve the effect of good hardness

Inactive Publication Date: 2014-01-15
庄河汤家水果加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this process inevitably causes the flavor loss of canned yellow peaches, the peach body is soft and rotten, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1 The production process of canned yellow peaches, the process steps are as follows: put the yellow peaches in a water tank and wash them with water to remove surface silt and dirt, cut them in half along the joints of the yellow peaches with a half cutter, and dig out the cores. Then make soup: Boil water, add white sugar and cook for 5 minutes, then add 1% citric acid and 0.2% antioxidant and stir to dissolve, then cut into pieces and put in cans, the vacuum degree of the cans is controlled at 0.1Mpa, and finally Sterilization treatment. The sterilization adopts atmospheric pressure sterilization, the sterilization time is 10min, and the sterilization temperature is 100°C.

Embodiment 2

[0009] Example 2 The production process of canned yellow peaches, the process steps are as follows: put the yellow peaches in a water tank and wash them with water to remove surface silt and dirt, cut them in half along the joints of the yellow peaches with a half cutter, and dig out the cores. Then make soup: Boil water, add white sugar and cook for 5 minutes, then add 1% citric acid and 0.2% antioxidant and stir to dissolve, then cut into pieces and put in cans, the vacuum degree of the cans is controlled at 0.4Mpa, and finally Sterilization treatment. The sterilization adopts atmospheric pressure sterilization, the sterilization time is 15min, and the sterilization temperature is 90°C.

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PUM

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Abstract

The present invention discloses a yellow peach can production process, which comprises the following process steps: placing yellow peach into a water tank, rinsing with water, removing surface sediment and dirt, cutting into two halves with a half cutting machine along the joint close position of the yellow peach, and removing the nuclear; making a matching soup, wherein water is boiled, is added with white granulated sugar to boil for 5 min, and then is added with 1% of citric acid and 0.2% of an antioxidant, and stirring dissolving is performed; cutting into blocks, and canning, wherein the vacuum degree of the can is controlled to 0.1-0.4 Mpa; and carrying out a sterilization treatment, wherein the sterilization treatment adopts atmospheric pressure sterilization, the sterilization time is 10-15 min, and the sterilization temperature is 90-100 DEG C. The production process has the following beneficial effects that: the yellow peach can produced by using the process completely remain the unique fruit flavor of the yellow peach, can remain the strong peach meat, and has a certain hardness and good taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of canned yellow peaches. Background technique [0002] In the traditional canned yellow peach production process, in order to prevent the oxidative browning of the peach flesh, after the yellow peaches are peeled and pitted, the yellow peaches must first be heated and pre-cooked to achieve the effect of inactivating oxidative enzymes. cleanliness, restrain the process of oxidative browning, and achieve the purpose of protecting the bright color of peach flesh. But this technological process inevitably causes the flavor loss of canned yellow peach, and peach body is soft and rotten, and mouthfeel is relatively poor. Contents of the invention [0003] In order to overcome the above-mentioned defects, the present invention provides a production process of canned yellow peach, which retains the unique fruit flavor of yellow peach, and keeps the peach ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23B7/08A23L19/00A23V2002/00
Inventor 汤作江
Owner 庄河汤家水果加工厂
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