Apple can processing technology capable of preventing nutrient loss

A processing technology and nutrient loss technology, applied in the direction of using sugar to preserve fruits/vegetables, etc., can solve problems such as loss and affect the nutritional quality of products, and achieve the effects of being convenient to carry, enhancing market competitiveness, and improving appearance quality.

Inactive Publication Date: 2014-03-26
ZHONGDI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current precooking process often adopts the precooking method of 85-95 degrees hot water, so that a large amount of nutrients in the raw materials will enter the precooking liquid, and then a large amount will be lost, affecting the nutritional quality of the final product

Method used

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Embodiment Construction

[0013] The technical scheme adopted in the present invention comprises the steps:

[0014] 1) Sorting: Raw materials are sorted on the basis of first-in first-out according to different acquisition time, variety, and origin. The sorted apples are placed in three plastic boxes, one plastic box holds moderately ripe apples, one holds apples that cannot be put into processing yet and needs to be ripened, and the other holds apples that do not meet the processing requirements defective apples. After 6-8 hours, the apples that cannot be processed yet need to be post-ripened are sorted according to the above steps;

[0015] 2) Alkali leaching and peeling: Arrange the pits of the cored apple slices downwards on the conveyor belt in a single layer, and enter the alkali leaching machine. The alkali leaching time is controlled at 20-30 seconds, depending on the maturity of the apples. The concentration, temperature and time of lye leaching are based on the ability to remove the apple ...

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PUM

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Abstract

The invention provides an apple can processing technology capable of preventing nutrient loss. The apple can processing technology is characterized by comprising the following steps of (1) sorting: sorting raw materials according to the purchase time, the varieties and the places of production in sequence of first in and first out; (2) alkaline leaching and peeling: arranging white peach slices subjected to half-opening and core removal on a conveyer belt by a single layer in the manner that core grooves are downward; (3) precooking: performing precooking through a helical precooker, wherein the precooking time is set according to a technical requirement; (4) filling and sealing: pouring white granulated sugar into a pot for heating to micro-boiling, retaining for 5 minutes, and uniformly stirring the materials; and (5) sterilization cooling: performing high-temperature sterilization through a continuous sterilization machine. The apple can processing technology capable of preventing the nutrient loss has the beneficial effects that the peeling efficiency can be obviously improved, and the peeling effect and the appearance quality are enhanced; furthermore, the loss of nutrients such as sugar, proteins, minerals and vitamins in apple cans is obviously alleviated; the nutrient quality of the apple cans is improved; the market competitiveness of products is improved. The apple cans are convenient to carry and high in storage resistant performance, and have market potential.

Description

technical field [0001] The invention relates to a canning process, in particular to an apple canning process for preventing nutrient loss. Background technique [0002] Apple is a plant of the genus Malus in the subfamily Rosaceae, a deciduous tree. According to measurements, every hectogram of apples contains 6.5-11.2g of fructose, 2.5-3.5g of glucose, and 1.0-5.2g of sucrose; it also contains trace elements zinc, calcium, phosphorus, iron, potassium and vitamin B1, vitamin B2, vitamin C and carrots. Vegetarian pectin and cellulose, etc. Apple has extremely high nutritional value and medicinal value. The pectin and tannic acid in apples have astringent effect, which can excrete the toxins and wastes accumulated in the intestinal tract. The crude fiber in it can soften the stool and facilitate excretion; the organic acid can stimulate the intestinal wall and increase peristalsis; and vitamin C is more effective in protecting the cardiovascular system. Recently, according...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08
Inventor 曹委
Owner ZHONGDI FOODS
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