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Preparation method of canned yellow peach in syrup

A technology of canned yellow peaches and sugar water, which is applied in the direction of preserving fruits/vegetables with sugar, fresh-keeping of fruits and vegetables, and food preservation, etc. It can solve the problems of reducing the production efficiency of canned yellow peaches, destroying nutrients, and losing the flavor of yellow peaches, etc., and achieves hardness Moderate, bright golden color, no rough effect

Inactive Publication Date: 2016-05-04
ANHUI DANGSHAN XINGDA CANNED FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yellow peach skin is composed of plant fiber and glycoprotein, which is rich in nutrients. Peeling will cause damage and loss of nutrients; heating and precooking will cause the peach body to become soft and rotten, and the taste will deteriorate, resulting in the loss of yellow peach flavor. The cooking process takes a long time, which reduces the production efficiency of canned yellow peaches

Method used

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  • Preparation method of canned yellow peach in syrup

Examples

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Effect test

Embodiment 1

[0023] A preparation method of canned yellow peach in syrup, comprising the following steps:

[0024] 1) Select fresh yellow peaches with uniform size, bright color and plumpness, soak them in 1.5% sodium carbonate aqueous solution for 3 minutes, take them out, rinse the peach hairs with clean water, and immerse them in water. The weight ratio of yellow peaches to water is 1:1.8, add 5% mixed enzyme of yellow peach mass, mix evenly, soak at 42-45°C for 4 days, take it out, wash with water, and dry in the air; the mixed enzyme is neutral cellulase, hemicellulase, fruit Glue enzyme and amylase; The mass ratio of described neutral cellulase, hemicellulase, pectinase and amylase is 4:3:1.5:1;

[0025] 2) Immerse the yellow peaches treated in step 1) in water again, the weight ratio of yellow peaches to water is 1:1.2, add alkaline protease with 2.8% of the mass of yellow peaches, heat up to 52°C for 9 hours, and continue to heat up to 102°C Keep warm for 6 minutes, then cool down...

Embodiment 2

[0030] A preparation method of canned yellow peach in syrup, comprising the following steps:

[0031] 1) Select fresh yellow peaches with uniform size, bright color and plumpness, soak them in 1.5% sodium carbonate aqueous solution for 3 minutes, take them out, rinse the peach hairs with clean water, and immerse them in water. The weight ratio of yellow peaches to water is 1:1.5, add 4% yellow peach mixed enzyme, mix evenly, soak at 38-42°C for 3 days, take it out, wash with water, and dry in the air; the mixed enzyme is neutral cellulase, hemicellulase, fruit Glue enzyme and amylase; The mass ratio of described neutral cellulase, hemicellulase, pectinase and amylase is 4:3:1.5:1;

[0032] 2) Immerse the yellow peach treated in step 1) in water again, the weight ratio of yellow peach to water is 1:1.5, add alkaline protease with 2.5% of the mass of yellow peach, heat up to 50°C and keep it for 8 hours, then continue to heat up to 100°C Keep warm for 5 minutes, then lower the ...

Embodiment 3

[0037] A preparation method of canned yellow peach in syrup, comprising the following steps:

[0038] 1) Select fresh yellow peaches with uniform size, bright color and plumpness, soak them in 1.5% sodium carbonate aqueous solution for 3 minutes, take them out, rinse the peach hairs with clean water, and immerse them in water. The weight ratio of yellow peaches to water is 1:2, add 6% mixed enzyme of yellow peach mass, mix evenly, soak for 5 days at 42-46°C, take it out, wash with water, and dry in the air; the mixed enzyme is neutral cellulase, hemicellulase, fruit Glue enzyme and amylase; The mass ratio of described neutral cellulase, hemicellulase, pectinase and amylase is 4:3:1.5:1;

[0039] 2) Immerse the yellow peach treated in step 1) again in water, the weight ratio of yellow peach to water is 1:1.5, add alkaline protease with 3% of the mass of yellow peach, heat up to 55°C and keep it for 10h, then continue to heat up to 105°C Keep warm for 8 minutes, then cool down ...

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Abstract

The invention discloses a preparation method of canned yellow peach in syrup. The preparation method comprises the following steps: performing mixed-enzyme immersion, enzymolysis and covered moistening on the yellow peaches so as to soften the skin of the yellow peaches as well as prevent the yellow peaches from aging, oxidative de-colorization and browning. According to the preparation method, no peeling process is required in the processing cycle, so that the product yield is increased while the original nutrients, color and appearance of the yellow peaches are preserved to the maximum. Cane juice, tea polyphenols and the like are added in the immersion solution, so that the immersion solution is green and natural in ingredients, and has the effects of sterilization and antisepsis; thus, the special mellow fragrance of the yellow peach is preserved. The canned yellow peach in syrup prepared according to the preparation method solves the problem of difficult storage of the yellow peaches. The yellow-peach flesh of the canned yellow peach in syrup is firm in texture but not half-cooked, rough-edged or rotten-soft. The canned yellow peach in syrup is bright and golden in color and luster, elastic, low in fiber content, appropriate in hardness and good in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a method for preparing canned yellow peaches in syrup. Background technique [0002] Yellow peaches are widely cultivated in North China, Central China, and Southwest China. They are very nutritious, rich in vitamin C and a lot of cellulose, carotene, lycopene, red pigment and various trace elements needed by the human body, such as selenium. , zinc and other contents are significantly higher than other common peaches, and also contain malic acid, citric acid and other ingredients. The skin and fruit of yellow peach are golden yellow, more sweet and less sour, and have a unique taste. Appetite can be called a health-care fruit and a health-preserving peach, and its nutritional and health-care values ​​have been recognized by everyone. [0003] Because yellow peach is a seasonal fruit with a short maturity period, it is not easy to keep fresh and store, and it is mostly pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08A23B7/154A23B7/155
CPCA23B7/08A23B7/154A23B7/155Y02A40/90
Inventor 尚帅周芸萍杨振
Owner ANHUI DANGSHAN XINGDA CANNED FOODS CO LTD
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