Canned pear and preparation method thereof

Abstract

The invention relates to a canned pear and a preparation method thereof. The preparation method comprises the following pear peeling steps that (1) an alkaline solution with a concentration of 4-18% (by weight) is prepared by mixing sodium hydroxide and/or potassium hydroxide, and adding a peeling activator containing fatty acids and/or tallates to the alkaline solution to obtain an alkaline peeling liquid; wherein the adding amount of the peeling activator is 0.1-1% (by weight) of the alkaline solution; (2) the to-be-peeled pear makes contact with the alkaline peeling liquid; wherein the temperature of the alkaline peeling liquid is controlled at 55-75 DEG C. The method can quickly peel the pear at relatively low temperature without or less hurting the pear flesh, and the initial color and flavor of the peeled pear can be well preserved.

Description

technical field [0001] The invention relates to a canned pear and a preparation method thereof. Background technique [0002] The fruit chemical peeling method usually uses the lye containing sodium hydroxide or potassium hydroxide to decompose the cutin, semi-fiber, and pectin to separate the peel and pulp. It has the advantages of fast speed, low loss, labor saving, and peeling Complete and other advantages, it is widely used in the processing of canned pears. [0003] Chinese patent document CN201210344205.2 discloses a processing technology for canned pears, wherein the pears are peeled by using the following alkali-drenched peeling method: the pits of pear slices after excavation are arranged in a single layer on the conveyor belt, Entering the caustic soda shower machine, the caustic soda soaked time is controlled at 25-45 seconds, the concentration of sodium hydroxide in the caustic soda is controlled at 3.5-5%, and the temperature of the caustic soda is maintained a...

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Problems solved by technology

[0005] In this patent document, on the one hand, since the liquid temperature of the peeling solution is maintained at a relatively high 80°C, the peeled surface is also prone to scalding and browning, and the loss of pears is relatively large, and the color of the obtained product cannot be effectively guaranteed. and flavor issues

On the other hand, because it adopts the peeling solution comprising caustic soda and ethanol, it has the following defects: first, it is difficult to separate and recycle the caustic soda and ethanol in the peeling solution, resulting in high production costs and not being environmentally friendly; Secondly, after being treated with the peeling solution, a large amount of alcohol will adhere to the peeled thorn pear, and in the next cleaning process of the thorn pear, these alcohols will be discharged into the sewage treatment system together with the cleaning water, making the sewage treatment system Bacteria in the process are inactivated, and the sewage treatment capacity is reduced or even lost; again, due to the mixing of caustic alkali and ethanol, it is difficult to accurately control the parameters (such as their concentration) related to caustic alkali and ethanol at the same time, resulting in the failure to achieve the desired results. Peeling effect of

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