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Canned hawthorn processing technology able to prevent nutrition loss

A processing technology and nutrition loss technology, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of loss and affecting the nutritional quality of products, and achieve the effects of easy portability, enhanced market competitiveness, and improved appearance quality

Inactive Publication Date: 2014-04-02
ZHONGDI FOODS
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0003] At present, the precooking process of canned hawthorn 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 hawthorns are put into three plastic boxes, one plastic basket holds moderately mature hawthorns, one holds hawthorns that cannot be put into processing yet and needs to be matured, and the other holds hawthorns that do not meet the processing requirements The defective hawthorn. Hawthorn that cannot be processed yet and needs to be matured, after 3-6 hours, then sort according to the above steps;

[0015] 2) Sodium leaching and peeling: Arrange the pits of hawthorn slices after excavation in a single layer on the conveyor belt, and enter the leaching machine. The time of leaching is controlled at 20-25 seconds, depending on the maturity of the hawthorn. The concentration, temperature and time of lye leaching are based on the ability to remove...

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Abstract

The invention provides a canned hawthorn processing technology able to prevent nutrition loss. The technology is characterized by comprising the steps of: 1) sorting, 2) alkali spraying and peeling, 3) pre-cooking, 4) soup filling and sealing, and 5) sterilizing and cooling. After treatment by the technology provided by the invention, the peeling efficiency can be significantly improved, the peeling effect and the appearance quality can be improved, also the loss of sugar, protein, minerals, vitamins and other nutrients in canned hawthorn can be obviously reduced, the nutritional quality of canned hawthorn can be enhanced, and the market competitiveness of the product can be strengthened. The canned hawthorn is convenient to carry, has strong storability, and is a nutritious canned food with market potential.

Description

technical field [0001] The invention relates to a canning process, in particular to a hawthorn canning process for preventing nutrient loss. Background technique [0002] Hawthorn is a plant of the Rosaceae, Apple subfamily, Hawthorn genus, mostly refers to its mature fruit. Hawthorn is rich in nutrients. According to measurements, every 100 grams of hawthorn fruit contains 85 mg of calcium and 89 mg of vitamin C. It is also rich in iron, phosphorus, protein, fat, red pigment, and pectin. In addition, hawthorn also has important medicinal value. Since ancient times, it has become a good medicine for invigorating the spleen and appetizing, digestion and stagnation, blood circulation and phlegm. Hawthorn contains carbohydrates, protein, fat, vitamin C, carotene, starch, malic acid, citric acid, calcium and iron, etc. It has the effects of lowering blood fat, blood pressure, strengthening the heart and anti-arrhythmia. Vitexin, a flavonoid compound in hawthorn, is a drug with...

Claims

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Application Information

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IPC IPC(8): A23B7/08A23B7/154
Inventor 不公告发明人
Owner ZHONGDI FOODS
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