Canned grapes and making method thereof

Abstract

The invention provides canned grapes and a making method thereof. The making method of the canned grapes comprises the following grape peeling step which are implemented through the steps that 1, to-be-peeled grapes make contact with an alcohol solution; 2, the grapes processed through the step 1 make contact with a peeling solution with the sodium hydroxide and / or potassium hydroxide concentration of 1%-15%. By enabling the grapes to sequentially make contact with the alcohol solution and the alkaline peeling solution, the grape peeling process in the canned grape making method has the advantages of being environmentally friendly, low in cost and easy to control, obtained grape pulp is smooth and complete in surface and good in color, and therefore the quality of the canned grapes can be effectively improved.

Description

technical field [0001] The invention relates to a canned grape and a preparation method thereof, wherein the grapes are peeled by a chemical peeling method. Background technique [0002] During the preparation of canned grapes, the grapes need to be peeled. The traditional manual grape peeling method not only requires a large amount of labor and is low in efficiency, it is difficult to effectively meet the needs of mass production, but also the grapes are easily broken during operation, the integrity rate of the obtained grapes is low, and the loss is high, which makes the peeling cost and quality affected. Great constraints and influences. And, because grapes have the characteristics of smooth skin, small volume and soft flesh, it is difficult to use automatic / semi-automatic mechanical peeling equipment to peel grapes. For this reason, scientific researchers have once proposed the chemical peeling method that utilizes high-temperature lye to carry out peeling treatment to...

AI Technical Summary

Problems solved by technology

[0004] However, the above-mentioned peeling process has the following deficiencies: firstly, the high temperature and high concentration of lye are likely to cause serious corrosion to the grape pulp and destroy the nutrients therein, resulting in excessive consumption of raw materials, and the surface of the grape pulp Rough and unsightly, the color is yellowish and easy to brown, and the loss of nutrients is relatively high; secondly, the high temperature treatment makes the grape pulp undesirably softened, resulting in poor taste of the obtained grape pulp; thirdly, high temperature, high temperature Concentrated lye not only has extremely high requirements on the quality of peeling equipment, but also has stricter control requirements on peeling process parameters, resulting in higher production costs

This patent document discloses that using this peeling method, peeling tests have been carried out on fruits and vegetables such as apples, pears, kiwifruit, carrots and potatoes, and all have achieved good peeling effects, but there is no mention of using this method to remove the peeling. Grapes are peeled

[0006] In addition, although this patent performs peeling treatment at a relatively low temperature, it has the following defects because it uses a mixed treatment solution comprising caustic alkali and ethanol: first, it is difficult to treat the caustic in the mixed treatment solution. Alkali and ethanol are separated and recycled, resulting in high production costs and not being environmentally friendly; secondly, after being treated by the mixed treatment solution, a large amount of alcohol will adhere to the peeled fruits and vegetables. The water is discharged into the sewage treatment system together, so that the bacteria in the sewage treatment system 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 simultaneously control the parameters related to caustic alkali and ethanol (such as its concentration) to be accurately controlled, resulting in the desired peeling effect usually not being achieved