Method for producing canned yellow peach

Abstract

The invention discloses a method for producing canned yellow peach. The method comprises the following steps: S1, cutting open raw materials, namely cutting each yellow peach raw material into two halves, and removing peach pits; S2, flapping the raw materials; S3, spraying alkali to remove peel, namely spraying alkali liquor onto surfaces of yellow peach halves backed-off on a conveyor belt by adopting an alkali spraying machine; S4, removing peel in clean water, namely conveying the yellow peaches sprayed with the alkali liquor into a roller peeling machine for removing the peel; S5, neutralizing with citric acid, namely feeding the peeled yellow peach halves into citric acid liquor and neutralizing residual alkali; S6, bottling, namely filling the neutralized yellow peach halves into bottles, adding juice and sealing. The alkali liquor is uniformly distributed on the peel of the yellow peach by adopting a spraying method, so that the peel of the yellow peach is separated from pulp. The yellow peach peel is separated from the pulp, one-step rinsing is completed in the separation process, the rinsed yellow peach pulp is subjected to citric acid neutralization, and the residual alkali liquor is effectively removed. Therefore, the condition that nutritional ingredients in the yellow peach pulp are damaged by the alkali liquor is avoided, and the nutritional ingredients of the yellow peach are remained to the greatest degree on premise of preserving the yellow peach pulp for a long time.

Description

technical field [0001] The invention relates to the technical field of canned food products, in particular to a production method of canned yellow peaches. Background technique [0002] The nutrition of yellow peach is very rich. According to the expert inspection of the Academy of Agricultural Sciences, its main nutrients are: rich in vitamin C and a large amount of lycopene, red carotene and various trace elements cellulose and vitamins needed by the human body. . For example, the content of selenium and zinc is significantly higher than that of other common peaches, and it also contains malic acid, citric acid and other ingredients. The skin and fruit of Jinxiu yellow peach are golden yellow, more sweet and less sour, and have a unique taste. Eating two a day can help laxative, lower blood sugar, blood lipids, resist free radicals, remove dark spots, delay aging, improve immune function, etc. It can also promote appetite, and it can be called a health-care fruit and a p...

AI Technical Summary

Problems solved by technology

The processing time is 30-70s, and then rinse the lye with clean water. However, alkali is the enemy of most vitamins. Yellow peaches are rich in vitamin C and a large amount of cellulose, carotene and various trace elements needed by the human body. Alkali, heating under alkaline conditions, the loss is even more serious, therefore, although the existing technology can prolong the preservation time of yellow peach fresh fruit, it causes a large amount of nutrient loss in the production process

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