Nutrition-balanced canned sweet water and preparation method thereof

A balanced, sugar water technology, applied in the preservation of fruits/vegetables with sugar, etc., can solve the problems that the mixed tank storage technology cannot be directly borrowed, and there is no report on the mixed dried fruit sugar water canned, and achieves the effect of rich nutrition.

Inactive Publication Date: 2016-08-24
CHONGQING FULING ZIZHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Canned fruit syrup is an emerging product. The industry’s understanding of its processing, storage and other characteristics is still in its infancy, and it has many essential differences from traditional canned fruit syrup. The mature mixed tank storage technology of canned fruit syrup cannot be directly borrowed. , so there is no report on canned mixed dried fruit syrup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The nutrition balance type sugar water can of the present invention is made of white granulated sugar water, dates, peanuts, longan and chestnut kernels. Wherein: the concentration of white granulated sugar water is 12% g / ml or W / V (according to refractometer when opening can), and the ratio of white granulated sugar water and product gross weight is 45%. The weight ratio of jujube, peanut, longan and chestnut kernel in the product is: jujube 20, peanut 10, longan 5, chestnut kernel 15. The preparation method comprises the following steps in turn:

[0025] A. Raw material cleaning;

[0026] B. Peanut shells and seed coats, longan and chestnuts shelled;

[0027] C. Precook at 90-100°C for 5-10 minutes, cool and protect the color; peanuts need to be sterilized at 121°C for 10 minutes;

[0028] D. Mixing and filling, injecting sugar water, venting and sealing;

[0029] G. Sterilize at 100°C for 20 minutes, rapidly cool to 40°C, and keep warm at 25-37°C for 5 days.

[...

Embodiment 2

[0032] The nutrition balance type sugar water can of the present invention is made of white granulated sugar water, dates, peanuts, longan and chestnut kernels. Wherein: the concentration of the white granulated sugar water is 18%, and the ratio of the white granulated sugar water to the total weight of the product is 55%. The weight ratio of jujube, peanut, longan and chestnut kernel in the product is: jujube 60, peanut 30, longan 15, chestnut kernel 45. The preparation method comprises the following steps in sequence;

[0033] A. Raw material cleaning;

[0034] B. Peanut shells and seed coats, longan and chestnuts shelled;

[0035] C. Precook at 90-100°C for 5-10 minutes, cool and protect the color; peanuts need to be sterilized at 121°C for 10 minutes;

[0036] D. Mixing and filling, injecting sugar water, venting and sealing;

[0037] G. Sterilize at 100°C for 20 minutes, rapidly cool to 40°C, and keep warm at 25-37°C for 5 days.

[0038] Wherein the color protection is...

Embodiment 3

[0040] The nutrition balance type sugar water can of the present invention is made of white granulated sugar water, dates, peanuts, longan and chestnut kernels. Wherein: the concentration of the white granulated sugar water is 12%, and the ratio of the white granulated sugar water to the total weight of the product is 55%. The weight ratio of jujube, peanut, longan and chestnut kernel in the product is: jujube 20, peanut 30, longan 5, chestnut kernel 45. The preparation method comprises the following steps in turn:

[0041] A. Raw material cleaning;

[0042] B. Peanut shells and seed coats, longan and chestnuts shelled;

[0043] C. Precook at 90-100°C for 5-10 minutes, cool and protect the color; peanuts need to be sterilized at 121°C for 10 minutes;

[0044] D. Mixing and filling, injecting sugar water, venting and sealing;

[0045] G. Sterilize at 100°C for 20 minutes, rapidly cool to 40°C, and keep warm at 25-37°C for 5 days.

[0046] Wherein the color protection is so...

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PUM

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Abstract

The invention relates to nutrition-balanced canned sweet water and a preparation method thereof. The canned fruit sweet water has the advantages of rich and balanced nutrition, and is prepared by sweet water, jujube, peanuts, longan, and chestnut kernel. According to the product, the nutrition-balanced canned sweet water comprises the following materials by a weight ratio: 20-60 of jujube, 10-30 of peanuts, 5-15 of longan, and 15-45 of chestnut kernel. A preparation method comprises the following steps: A) cleaning raw materials; B) removing shells and skin of the peanuts, removing shells of the longan and the chestnut kernel; C) respectively performing pre-boiling, cooling and color protection; wherein the peanuts are required for being sterilized for 8-12 minutes at the temperature of 110-125 DEG C; D) mixing the materials and canning, injecting the sweet water, exhausting air, and sealing the cans; G) sterilizing the product for 20 minutes at the temperature of 100 DEG C, rapidly cooling the product to the temperature of 38-43 DEG C, and insulating the products for 3-7 days at the temperature of 25-37 DEG C. The nutrition-balanced canned sweet water has abundant nutrition, realizes homology of medicine and food, has the advantages of balanced and complementary nutrition, is good in color, smell and taste, and is suitable to people of all ages.

Description

technical field [0001] The invention relates to a canned fruit food, in particular to a nutritionally balanced canned sugar water and a preparation method thereof. Background technique [0002] Existing canned food in syrup is various in variety, can be divided into canned fruit syrup and dried fruit syrup according to the difference of raw materials, can be divided into single-material type canned syrup and mixed type canned syrup according to the number of raw materials, wherein the mixed type is made of Two or three kinds of fruit raw materials are mixed and made, and the mixed type can that more kinds of fruit raw materials are made has not been reported yet. The existing mixed canned fruit syrup only considers the fruit color and fruit flavor coordination factors in the matching of raw materials, because different fruits may conflict in the process of processing and storage, so the screening of raw materials for mixed canned fruit syrup is difficult Therefore, the exis...

Claims

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Application Information

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IPC IPC(8): A23B7/08
Inventor 梁永龙王鑫
Owner CHONGQING FULING ZIZHU FOOD CO LTD
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