Canned hawthorn processing technology able to prevent nutrition loss
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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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[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 nut
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[0013] The technical scheme adopted in the present invention comprises the following steps:
[0014] 1) Sorting: The raw materials are sorted according to the time of purchase, variety and origin. The sorted hawthorns are placed in three plastic boxes. One plastic basket holds the moderately mature hawthorns, the other holds the hawthorns that cannot be processed temporarily, and the after-ripening is required, and the other holds the hawthorns that do not meet the processing requirements. of inferior hawthorn. After 3-6 hours, the hawthorn that still needs to be ripened can not be processed temporarily, and then follow the above steps for sorting;
[0015] 2) Alkali dipping and peeling: Arrange the pits of the hawthorn slices after excavation on the conveyor belt in a single layer downward and enter the dipping machine. The dipping time is controlled within 20-25 seconds, depending on the maturity of the hawthorn. The concentration, temperature and lye leaching time of the ...
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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...
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