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.

Inactive Publication Date: 2018-11-06
高强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruit peels are rich in nutrients and contain high levels of plant fiber and glycoproteins. Peeling will cause damage and loss of nutrients; heating and precooking will cause the fruit to become soft and rotten, and the taste will deteriorate, resulting in the loss of fruit flavor. At the same time, the heating and precooking process consumes It takes a long time, which reduces the production efficiency of canned food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a preparation method of a mixed fruit can. Through mixed enzyme soaking, enzymolysis and covered moistening, the fruit peel can be softened and decomposed; the pulp aging, theoxidative decolorization, the brown stain and the like are prevented; in the processing process, the peeling treatment is not needed; the product yield is improved; the original nutrition ingredients,the color luster and the appearance of all fruits are maintained to the greatest degree. Orange juice, tea polyphenol and the like are added into soaking liquid; the ingredients are green and naturaland have the bactericidal and anticorrosion effects; the specific intense fragrance of the fruit raw materials is maintained. The mixed fruit can prepared by the preparation method solves the problems that the fresh fruits cannot be easily stored; the nutrition of single fruit is incomplete, and the like. The can pulp is hardened without half-cooked state, rough edge or soft rot; the color luster is fresh bright; elasticity is realized; the fiber is little; the hardness is proper and the mouthfeel is good.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of assorted fruit cans. Background technique [0002] The fruit is rich in nutrition, rich in various vitamins and a large amount of cellulose, carotene, lycopene, red pigment and various trace elements needed by the human body, and its nutritional and health value has its own characteristics due to different types of fruits Therefore, it is necessary to eat a variety of fruits every day to complete the various nutrients needed by the human body. Mixing a variety of fruits to make assorted fruit cans is not only convenient to eat, but also very popular because of its rich nutrition and delicious taste. [0003] Traditional canned fruit production methods include peeling, core removal, heating and precooking and so on. Fruit peels are rich in nutrients and contain high levels of plant fiber and glycoproteins. Peeling will cause damage and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L19/00A23L29/00A23L33/105A23L3/3472A23L3/3571
CPCA23L19/03A23L3/3472A23L3/3571A23L5/41A23L29/06A23L33/105A23V2002/00A23V2200/048A23V2250/21
Inventor 高强高庆运刘学
Owner 高强
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