Preparation method of pigment-free and preservative-free canned fruit

A preservative-free, canned fruit technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables with acid, preservation of fruits/vegetables by heating, etc., can solve problems such as liver damage, achieve long storage time, simple processing technology and rich nutrition Effect

Inactive Publication Date: 2019-03-22
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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation method of canned yellow peaches without pigment and without preservatives comprises the following steps:

[0035] (1) Choose fresh, smooth surface, 8-minute-ripe yellow peaches, wash them with water, peel off the peel with a knife, and cut the yellow peaches in half along the seam of the yellow peaches with a knife, dig out the peach core and the red color near the core pulp, to obtain peach slices;

[0036] (2) Put the peach slices into a citric acid solution with a temperature of 98° C. and a mass concentration of 0.1% for 6 minutes, then remove them and put them in 25° C. water to cool to 25° C. to obtain blanched and cooled peach slices;

[0037] (3) Place 310 grams of blanched and cooled peach slices in a 500-mL, sterilized glass jar (the glass jar is sterilized by boiling in boiling water at 100°C for 5 minutes), and then add to the glass jar at a temperature of 85°C. The sugar solution with a weight of 170 grams was obtained to obtain unsealed ca...

Embodiment 2

[0044] It is basically the same as Example 1, except that the sugar is obtained by stirring and mixing uniformly chitosan and white granulated sugar at a mass ratio of 1:1. Obtain the pigment-free canned yellow peach without preservative of embodiment 2.

Embodiment 3

[0046] It is basically the same as in Example 1, except that the sugar is obtained by stirring and mixing uniformly chitosan and white granulated sugar at a mass ratio of 1:1. Obtain the pigment-free canned yellow peach without preservative of embodiment 3.

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PUM

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Abstract

The invention discloses a preparing method of a fruit can free of pigment and preservative. The preparing method includes the following steps that 1, fresh fruit is selected, peeled and sliced to obtain fruit slices; 2, the fruit slices are put into a citric acid water solution with the mass concentration of 0.05-0.15% at the temperature of 95-100 DEG C for 4-8 min and then put into water at the temperature of 15-35 DEG C to be cooled to 25-45 DEG C, and the fruit slices are obtained after being subjected to blanching and cooling; 3, the fruit slices obtained after blanching and cooling are placed into a fruit can, sugar liquor is added, air is exhausted, and a cover is arranged for sealing; the fruit can is sterilized. The preparing method of the fruit can free of pigment and preservative is suitable for processing one or more fruits into the fruit can, and the fruit can is free of pigment and preservative, rich in nutrition, suitable for people of all ages, long in storage time, simple in processing process, reasonable in design and suitable for industrial production, fully reserves original flavor of fruits and meets the requirement of popular taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing canned fruit without pigment and preservatives. 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 of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/10A23B7/08A23B7/005
CPCA23B7/00A23B7/005A23B7/08A23B7/10A23V2002/00A23V2200/10Y02A40/90
Inventor 杨权
Owner 果爷(上海)农业科技有限公司
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