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Method for making canned cherries

A technology for cherries and canned food, applied in the functions of food ingredients, preservation of food ingredients as antimicrobials, food preservation, etc., can solve the problems of short maturity period, damage and loss of nutrients, and impermanence, and prevent iron or cyanide. The effect of glycoside poisoning, promoting hemoglobin regeneration and preventing cherry aging

Inactive Publication Date: 2016-04-13
ANHUI DANGSHAN BEIJIAFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As cherries are seasonal fruits with a short maturity period, they are not easy to keep fresh and store. Most of the cherry products on the market are fresh cherries, beverage juices, or processed into canned food. , poor flavor, not durable storage and other shortcomings

Method used

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  • Method for making canned cherries

Examples

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Effect test

Embodiment 1

[0022] A preparation method of canned cherries, comprising the following steps:

[0023] 1) Select fresh cherries with uniform particles, bright color and plumpness, immerse in water, the weight ratio of cherries to water is 1:1.8, then add mixed enzyme with 4% of the mass of cherries, mix well, soak at 42-46°C for 4 day, take it out, wash it with water, and dry it in the air; the mixed enzymes are neutral cellulase, hemicellulase, pectinase and amylase; the neutral cellulase, hemicellulase, pectinase and amylase The mass ratio is 3:3:1.5:1;

[0024] 2) Immerse the cherries treated in step 1) in water again, the weight ratio of cherries to water is 1:1.2, add alkaline protease with 2.8% of the mass of cherries, heat up to 53°C for 9 hours, and continue to heat up to 102°C for 6 minutes , then lower the temperature to 30°C, add 0.8% lipase of cherry quality, keep it warm for 1-2 hours, then raise the temperature to 103°C and keep it warm for 7 minutes, take it out, wash it wit...

Embodiment 2

[0029] A preparation method of canned cherries, comprising the following steps:

[0030] 1) Select fresh cherries with uniform particles, bright color and plumpness, immerse in water, the weight ratio of cherries to water is 1:1.5, then add 3% mixed enzyme of cherry mass, mix well, soak at 38°C for 3 days, Take it out, wash it with clear water, and dry it in the air; the mixed enzymes are neutral cellulase, hemicellulase, pectinase and amylase; the quality of the neutral cellulase, hemicellulase, pectinase and amylase The ratio is 3:3:1.5:1;

[0031] 2) Immerse the cherries treated in step 1) in water again, the weight ratio of cherries to water is 1:1, add alkaline protease with 2.5% of the mass of cherries, heat up to 50°C for 8 hours, and continue to heat up to 100°C for 5 minutes , then lower the temperature to 30°C, add 0.5% lipase of cherry mass, keep it warm for 1h, then raise the temperature to 100°C and keep it warm for 5min, take it out, wash it with clean water, an...

Embodiment 3

[0036] A preparation method of canned cherries, comprising the following steps:

[0037] 1) Select fresh cherries with uniform particles, bright color and plumpness, immerse in water, the weight ratio of cherries to water is 1:2, then add 5% mixed enzyme of cherry mass, mix well, soak at 46°C for 5 days, Take it out, wash it with clear water, and dry it in the air; the mixed enzymes are neutral cellulase, hemicellulase, pectinase and amylase; the quality of the neutral cellulase, hemicellulase, pectinase and amylase The ratio is 3:3:1.5:1;

[0038] 2) Immerse the cherries treated in step 1) in water again, the weight ratio of cherries to water is 1:1.5, add alkaline protease with 3% of the mass of cherries, heat up to 55°C for 10 hours, and continue to heat up to 105°C for 8 minutes , then lower the temperature to 30°C, add lipase with 1% of the mass of cherries, keep it warm for 2 hours, then raise the temperature to 105°C and keep it warm for 8 minutes, take it out, wash it...

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Abstract

The invention discloses a method for making canned cherries. By means of mixed enzyme soaking, enzymolysis and moistening, the skin of the cherries can be softened and decomposed, the cherries are prevented from being aged or oxidized and decolored, and the original nutrition ingredients, colors and appearances of the cherries are kept to the maximum extent. Sugarcane juice, tea polyphenol and the like are adopted as soaking liquid, the ingredients are green and natural, the function of sterilization and preservation is achieved, the original faint scent fruit flavor of the cherries is kept, and iron or cyanophoric glycoside poisoning caused by improper eating of the cherries can be avoided. According to the canned cherries made through the method, the problem that fresh cherries are hard to store is solved, and the life cultivation and health preservation effects of tonifying qi, expelling wind-damp, achieving detoxifying, preventing cancer, accelerating hemoglobin regeneration, resisting aging and the like are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a preparation method of canned cherries. Background technique [0002] Cherries, also known as wedge jingtao, cherries, etc., are bright in color and rich in nutrients, rich in sugar, protein, vitamins, calcium, iron, phosphorus, potassium and other trace elements. Cherries are warm in nature, sweet and slightly sour, Go into spleen, liver meridian, have very high medicinal value. Traditional Chinese medicine believes that cherries are sweet, slightly sour, and warm in nature. They enter the spleen and stomach meridians. , fatigue, lack of food, dry throat and thirst, rheumatism, waist and leg pain, inhumane limbs, poor joint flexion and extension, and chilblain embolism. Folks use cherries soaked in rice wine, which has good effects on rheumatism, joint pain and numbness, and unfavorable legs and feet. Cherry juice can be applied externally to treat burns and scalds, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/155A23B7/154
CPCA23B7/00A23B7/154A23B7/155A23V2002/00A23V2200/10A23V2200/30A23V2200/308A23V2200/302A23V2250/18A23V2250/2132A23V2250/214
Inventor 刘世礼于朴
Owner ANHUI DANGSHAN BEIJIAFU FOOD
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