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Preparation method of low sugar health-preserving canned yellow peaches

A technology of canned yellow peaches and yellow peaches, which is applied in the field of preparation of low-sugar health-preserving canned yellow peaches, can solve problems such as liver damage, and achieve the effects of long storage time, low sugar content, and simple processing technology

Inactive Publication Date: 2016-10-26
果爷(上海)农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In our country, there are all kinds of canned food, which are very popular among people, but at present, in order to prolong the shelf life of canned food, preservatives should be added in the production process of canned food, and frequent consumption will damage the liver and kidney

Method used

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  • Preparation method of low sugar health-preserving canned yellow peaches
  • Preparation method of low sugar health-preserving canned yellow peaches

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The preparation method of low-sugar health-preserving canned yellow peach comprises the following steps:

[0040] (1) Select fresh, smooth, 8-minute-ripe yellow peaches, and wash them with water;

[0041] (2) Put the cleaned yellow peaches into a sodium hydroxide solution with a temperature of 92°C and a mass concentration of 4% for 45 seconds, then remove them and put them in water at 25°C, rub them with your hands to make the skin fall off, then remove them and put them in Soak in a hydrogen chloride solution with a mass concentration of 0.3% for 2.5 minutes, then remove it and put it in a sodium chloride solution with a mass concentration of 1.5% to protect the color for 10 minutes, then wash it with clear water to obtain a skinless yellow peach;

[0042] (3) Cut the skinless yellow peach into two halves along the suture line of the skinless yellow peach with a knife, and dig out the peach core and the red pulp near the core to obtain peach slices;

[0043] (4) Put ...

Embodiment 2

[0052] It is basically the same as Example 1, except that the sugar alcohol is obtained by stirring and mixing maltitol and xylitol at a mass ratio of 1:1. Obtain the low-sugar health-preserving canned yellow peach of embodiment 2.

Embodiment 3

[0054] It is basically the same as in Example 1, except that the sugar alcohol is obtained by stirring and mixing uniformly isomalt and xylitol at a mass ratio of 1:1. Obtain the low-sugar health-preserving canned yellow peach of embodiment 3.

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Abstract

The invention discloses a preparation method of low sugar health-preserving canned yellow peaches. The method comprises the following steps: (1) selecting 80-100% ripe yellow peaches with smooth surfaces, and thoroughly cleaning; (2) removing the peel; (3) cutting each yellow peach without peel in half along the joint line of the yellow peach without peel by using a knife, and digging out peach pits and red pulp close to the peach pits to obtain peach slices; (4) cooling hot soup; (5) desugaring; (6) putting the desugared peach slices into a disinfected fruit jar, adding acid liquor into the fruit jar, exhausting and sealing by covering; (7) sterilizing. The low sugar health-preserving canned yellow peaches prepared by the method are low in sugar, free from pigment and a preservative and rich in nutrition; after the preparation method is adopted, the original flavor of the yellow peaches is fully maintained; the low sugar health-preserving canned yellow peaches are very in accordance with the public taste and are suitable for people of all ages; furthermore, the low sugar health-preserving canned yellow peaches are long in storage time, simple in processing technology and reasonable in design, thus being suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a low-sugar health-preserving canned yellow peach. Background technique [0002] Yellow peach, Latin scientific name: Amygdalus persica. Yellow peach is very rich in nutrition. Its main nutrients include vitamin C, cellulose, carotene, lycopene, lycopene, malic acid, citric acid and various trace elements, among which the contents of selenium and zinc are significantly high than other common peaches. Yellow peach is not only rich in nutrition, but also its health care function is praised by the world. Eating one or two yellow peaches a day can relieve constipation, lower blood sugar, lower blood fat, increase appetite, resist free radicals, remove dark spots, Delaying aging, improving immune function and other functions, it can be called a health-care fruit and a health-preserving peach. [0003] The maintenance of freshness and nutritional value...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/10A23B7/08
CPCA23B7/00A23B7/08A23B7/10A23V2002/00A23V2200/10Y02A40/90
Inventor 杨权
Owner 果爷(上海)农业科技有限公司
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