Preparation method of mixed fruit can
The technology of canned fruit and assorted fruit is applied in the field of preparation of assorted fruit canned, which can solve the problems of reducing the production efficiency of canned food, damage of nutrients, loss of fruit flavor and the like, and achieves the effects of moderate hardness, bright color and firm pulp.
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Embodiment 1
[0022] A preparation method for canned assorted fruits, comprising the following steps:
[0023] 1) Select fresh yellow peaches, pears, red bayberries, grapes and cranberries that are uniform in size, bright in color and plump, and soak the yellow peaches in 1.5% sodium carbonate aqueous solution for 3 minutes, take them out and rinse the peach hairs with clean water. Then mix it with pears, red bayberries, grapes and cranberries, immerse in water, the weight ratio of fruit and water is 1:1.8, add 5% mixed enzyme of the total mass of fruit, mix well, soak at 42-45°C for 4 days, Take it out, wash it with clear water, and dry it in the air; the mixed enzymes are neutral cellulase, hemicellulase, pectinase and amylase; the quality of the neutral cellulase, hemicellulase, pectinase and amylase The ratio is 4:3:1.5:1;
[0024] 2) Immerse the fruit treated in step 1) in water again, the weight ratio of fruit to water is 1:1.2, add alkaline protease with 2.8% of the total fruit mass...
Embodiment 2
[0029] A preparation method for canned assorted fruits, comprising the following steps:
[0030] 1) Select fresh yellow peaches, pears, red bayberries, grapes and cranberries that are uniform in size, bright in color and plump, and soak the yellow peaches in 1.5% sodium carbonate aqueous solution for 3 minutes, take them out and rinse the peach hairs with clean water. Then mix it with pears, red bayberries, grapes and cranberries, immerse in water, the weight ratio of fruit and water is 1:1.5, add 4% mixed enzyme of the total mass of fruit, mix well, soak for 3 days at 38-42°C, Take it out, wash it with clear water, and dry it in the air; the mixed enzymes are neutral cellulase, hemicellulase, pectinase and amylase; the quality of the neutral cellulase, hemicellulase, pectinase and amylase The ratio is 4:3:1.5:1;
[0031] 2) Immerse the fruit treated in step 1) in water again, the weight ratio of fruit to water is 1:1.5, add alkaline protease with 2.5% of the total fruit mass...
Embodiment 3
[0036] A preparation method for canned assorted fruits, comprising the following steps:
[0037] 1) Select fresh yellow peaches, pears, red bayberries, grapes and cranberries that are uniform in size, bright in color and plump, and soak the yellow peaches in 1.5% sodium carbonate aqueous solution for 3 minutes, take them out and rinse the peach hairs with clean water. Then mix it with pears, red bayberries, grapes and cranberries, immerse in water, the weight ratio of fruit and water is 1:2, add 6% mixed enzyme of the total mass of the fruit, mix well, soak at 42-46°C for 5 days, Take it out, wash it with clear water, and dry it in the air; the mixed enzymes are neutral cellulase, hemicellulase, pectinase and amylase; the quality of the neutral cellulase, hemicellulase, pectinase and amylase The ratio is 4:3:1.5:1;
[0038] 2) Immerse the fruit treated in step 1) in water again, the weight ratio of fruit to water is 1:1.5, add alkaline protease of 3% of the total mass of frui...
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