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Syrup cherry can preparation method

A technology for cherries and canned food is applied in the field of preparation of canned cherries in syrup, which can solve the problems of excessive pigment retention, color distortion, artificial dyeing, etc., and achieve the effects of beautifying color, saving production costs and avoiding waste of resources.

Inactive Publication Date: 2014-05-14
张朝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, the natural pigments contained in cherries - anthocyanins are water-soluble substances, which are easily faded during processing, so artificial dyeing is often required, and problems such as color distortion and excessive pigment retention often occur during the dyeing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Material selection: select a single cherry with a diameter greater than 1.5cm;

[0023] 2) Treatment: Clean the selected cherries, remove the stems, and soak in calcium chloride solution for 6 hours;

[0024] 3) Pre-cooking: pre-boil the processed cherries in boiling water containing 0.02% citric acid for 1 minute, remove, and cool to room temperature under running water;

[0025] 4) Soup preparation: Wash and remove the unqualified cherries in the material selection step, add water at a ratio of 1:1, heat to boiling and maintain for 10 minutes, filter, and use the filtrate as cherry juice; Prepare cherry juice and water at a volume ratio of 2:1, boil, add rock sugar at a solid-to-liquid ratio of 200g:1L, and stir well to obtain a soup;

[0026] 5) Filling and sealing: mix and fill the pre-cooked cherries and soup with a weight ratio of 110:120, and vacuum seal with the exhaust method, and the vacuum degree of opening the can is 53.3KPa;

[0027] 6) Sterilization: ...

Embodiment 2

[0029] 1) Material selection: select a single cherry with a diameter greater than 1.5cm;

[0030] 2) Treatment: Clean the selected cherries, remove the stems, and soak in calcium chloride solution for 6 hours;

[0031] 3) Pre-cooking: pre-boil the processed cherries in boiling water containing 0.02% citric acid for 4 minutes, remove, and cool to room temperature under running water;

[0032] 4) Soup preparation: Wash and remove the unqualified cherries in the material selection step, add water at a ratio of 2:1, heat to boiling and maintain for 15 minutes, filter, and use the filtrate as cherry juice; Prepare cherry juice and water at a volume ratio of 5:1, boil, add rock sugar at a solid-to-liquid ratio of 300g:1L, and stir well to obtain a soup;

[0033] 5) Filling and sealing: the pre-boiled cherries and soup are mixed and filled at a weight ratio of 140:100, and the vacuum sealing is carried out by exhaust method, and the vacuum degree of opening the can is 60.0KPa;

[0...

Embodiment 3

[0036] 1) Material selection: select a single cherry with a diameter greater than 1.5cm;

[0037] 2) Treatment: Clean the selected cherries, remove the stems, and soak in calcium chloride solution for 6 hours;

[0038] 3) Pre-cooking: pre-boil the processed cherries in boiling water containing 0.02% citric acid for 2 minutes, remove, and cool to room temperature under running water;

[0039] 4) Soup preparation: Wash and remove the unqualified cherries in the material selection step, add water according to the ratio of material to liquid 3:2, heat to boiling and maintain for 12 minutes, filter, and the filtrate is cherry juice; Prepare cherry juice and water at a volume ratio of 3:1, boil, add rock sugar according to the solid-to-liquid ratio of 250g:1L, cool to 70°C, adjust the pH value to 3.5, and stir well to obtain the soup;

[0040] 5) Filling and sealing: the pre-cooked cherries and soup are mixed and filled at a weight ratio of 140:120, and the vacuum sealing is carrie...

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Abstract

The present invention discloses a syrup cherry can preparation method, which comprises steps of material selection, treatment, pre-cooking, soup liquid preparation, filling, sealing and sterilization, wherein the prepared soup liquid contains a cherry juice, and the soup liquid preparation method comprises: washing cherries with no meeting of the standard in the material selection step, removing impurities, adding water according to a material-to-liquid ratio of 8-12:6-8, heating to achieve a boiling state, maintaining for 10-15 min, filtering to obtain the filtrate (the cherry juice), matching the cherry juice and water according to a volume ratio of 2-5:1, boiling, adding rock candy according to a solid-liquid ratio of 200-300 g: 1 L, and uniformly stirring to obtain the soup liquid. According to the present invention, the cherry juice is added to the soup liquid so as to prolong the fading time of the can, completely utilize the raw material and save the production cost.

Description

technical field [0001] The invention relates to a kind of canned fruit, in particular to a preparation method of canned cherry in syrup. Background technique [0002] Cherries are bright in color, delicious in flavor and rich in nutrition. The iron content per 100 grams of cherries is as high as 59 mg, ranking first among fruits, and their vitamin A content is 4 to 5 times higher than that of grapes, apples and oranges. In addition, cherries are rich in anthocyanins, quercetin, kaempferol, P-coumaric acid, gallic acid, perillyl alcohol and melatonin and other important natural health-care functional ingredients, as well as vitamin B, vitamin C, calcium and phosphorus. It has the effects of regulating the spleen, nourishing and appetizing the human body, and can also promote the regeneration of hemoglobin. It has certain benefits for anemia patients, so it is very popular among people. In recent years, the planting area of ​​cherries has continued to increase, and the output...

Claims

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Application Information

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IPC IPC(8): A23B7/08
CPCY02A40/90
Inventor 张朝
Owner 张朝
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