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Preparation method of canned fruit pulp

A technology of canning and pulp, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of canned pulp that is easy to get angry, and achieve the effects of enriching nutrition, preventing discoloration, and low cost

Inactive Publication Date: 2016-03-02
钟建盛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to provide a new preparation method for canned pulp. By adding honeysuckle extract at a specific concentration, it solves the problem that the canned pulp is easy to get angry when eaten too much, and better enriches the nutrition of the canned pulp, making it unique and special. aroma, increase the appetite of the eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method for canned pulp, comprising the following process steps:

[0030] A. Preprocessing

[0031] Cleaning fresh fruits with 50-60 parts by weight, peeling, cutting into pieces and removing cores, the fresh fruits are apples;

[0032] B. Plant extract preparation

[0033] Take 8-10 parts of dried honeysuckle, 2-3 parts of green tea, add 10 times deionized water, boil, continue to boil for 20-40 minutes, filter, and take the filtrate, which is the plant extract;

[0034] C. Precooked

[0035] Put the pretreated fruit into water at a temperature of 90-100°C for 1-3 minutes, add 0.5-1 part of color-protecting agent, continue cooking for 0.5-1 minute, remove the pulp, and cool;

[0036] D. Sugar water preparation

[0037] Take 3-6 parts of sugar mixture, add 60-80 parts of water into the cooking pot, boil and cool to room temperature;

[0038] E. Canning

[0039] Add the fruit precooked in step C to the syrup obtained in step D, and 3 to 8 parts of the ...

Embodiment 2

[0043] A preparation method for canned pulp, comprising the following process steps:

[0044] A. Preprocessing

[0045] The fresh fruit of 60 parts by weight is cleaned, peeled, cut into pieces, and removed the core;

[0046] B. Plant extract preparation

[0047] Take 8-10 parts of dried honeysuckle and 3 parts of green tea, add 10 times deionized water, boil, continue to boil for 40 minutes, filter, and take the filtrate, which is the plant extract;

[0048] C. Precooked

[0049] Put the pretreated fruit into water at 100°C for 3 minutes, add 1 portion of color-protecting agent, continue to cook for 1 minute, remove the pulp, and cool;

[0050] D. Sugar water preparation

[0051] Take 6 parts of the sugar mixture and 80 parts of water into the cooking pot, boil and cool to room temperature;

[0052] E. Canning

[0053] Add the fruit precooked in step C to the syrup obtained in step D, and 8 parts of the plant extract prepared in step B, stir evenly, and pack into cans; ...

Embodiment 3

[0057] A preparation method for canned pulp, comprising the following process steps:

[0058] A. Preprocessing

[0059] The fresh fruit that is 50 parts by weight is cleaned, peeled, cut into pieces, and removed the core;

[0060] B. Plant extract preparation

[0061] Take 9 parts of dried honeysuckle and 2 parts of green tea, add 10 times deionized water, boil, continue to boil for 30 minutes, filter, and take the filtrate, which is the plant extract;

[0062] C. Precooked

[0063] Put the pretreated fruit into water at 95°C for 2 minutes, add 0.8 parts of color-protecting agent, continue to cook for 0.6 minutes, remove the pulp, and cool;

[0064] D. Sugar water preparation

[0065] Take 3 parts of the sugar mixture and 70 parts of water into the cooking pot, boil and cool to room temperature;

[0066] E. Canning

[0067] Add the fruit precooked in step C to the syrup obtained in step D, and 5 parts of the plant extract prepared in step B, stir evenly, and pack into ca...

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PUM

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Abstract

The invention discloses a preparation method of canned fruit pulp, and belongs to the technical field of processing of canned foods. The preparation method comprises the following steps of A, thoroughly cleaning 50-60 parts by weight of fresh fruits, peeling the cleaned fruits, cutting the peeled fruits into fruit dices, and removing fruit kernels; B, preparing a plant extracting solution: taking 8-10 parts of dried honeysuckles and 2-3 parts of green tea, adding deionized water which is 10 times of the weight of the dried honeysuckles and the green tea, cooking the dried honeysuckles, the green tea and the deionized water until the deionized water is boiling, continuing cooking for 20-40 minutes, performing filtration, and taking filtrate so as to obtain the plant extracting solution; C, precooking: putting pretreated fruits into water of which the temperature is 90-100 DEG C, precooking the fruits in the water for 1-3 minutes, adding 0.5-1 part of a color fixative, continuing cooking for 0.5-1 minute, fishing out fruit pulp, and cooling the cooked fruit pulp; D, preparing sweet water; E, canning; and F, sealing and disinfecting. Compared with the prior art, the canned fruit pulp has the advantages of being rich in nutrition, not easy to enable people to suffer from excessive internal heat and good in color.

Description

technical field [0001] The invention relates to the technical field of canned food processing, in particular to a preparation method of canned fruit pulp. Background technique [0002] The maintenance of freshness and nutritional value of canned pulp is unique, second only to fresh fruit. The whole process from raw material picking to processing is generally very short, and high temperature and heat stop all chemical reactions of fruit and vegetable products. Cans not only store the nutritional value of fruits, but also facilitate transportation, allowing people to taste the taste of fruits from all over the country and even the world, and improving the utilization value of fruits. [0003] For example, the publication number is CN101112232, and the name is called "a kind of low-sugar canned meat production process" patent of invention. The low-sugar canned meat disclosed by this patent is made of the raw materials of the following weight: with a bottle of low-sugar canned ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/41A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/048A23V2250/21A23V2250/214A23V2250/032A23V2250/708A23V2250/6422
Inventor 钟建盛
Owner 钟建盛