Processing technology of canned pears

A processing technology, pear technology, applied in the field of canned pear processing technology, can solve the problems affecting the color and luster of the final pear, affecting the taste of the final can, and oxidation of the surface of the pear, and achieve the effect of good blunt enzyme effect, moderate hardness and complete shape

Inactive Publication Date: 2020-01-24
安徽德高食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: in the existing production process of canned pears, the surface oxidation of pears is prone to occur, which affects the color of the final pears. If high-temperature cooking is used to achieve the effect of inactivating enzymes, it is easy to affect the mouthfeel of the final canned food

Method used

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  • Processing technology of canned pears

Examples

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Effect test

Embodiment 1

[0021] A processing technology for canned pears, comprising the following production steps:

[0022] (1) Processing of pear raw materials: select pears with appropriate weight, pure color, fresh, moderately ripe, and complete pears, wash them, remove surface attachments, heat treat pears to disinfect, sterilize, remove stems and stones , cut into blocks;

[0023] (2) Cold water treatment: Soak the massive pears obtained in step (1) in deionized water at 5°C for 6 minutes, then take them out for later use;

[0024] (3) Ultrasonic deactivation: put the lump pears treated in step (2) into an ultrasonic container, add sucrose, and perform ultrasonic deactivation treatment;

[0025] (4) Preparation of auxiliary materials: Boil deionized water in a pot, then add food preservatives and vitamin C into the boiling water and stir for 5 minutes, then cool naturally;

[0026] (5) Sealing and sterilization: Mix the pear raw materials obtained in step (3) with the auxiliary materials obta...

Embodiment 2

[0033] A processing technology for canned pears, comprising the following production steps:

[0034] (1) Processing of pear raw materials: select pears with appropriate weight, pure color, fresh, moderately ripe, and complete pears, wash them, remove surface attachments, heat treat pears to disinfect, sterilize, remove stems and stones , cut into blocks;

[0035] (2) Cold water treatment: Soak the massive pears obtained in step (1) in deionized water at 10°C for 10 minutes, then take them out for later use;

[0036] (3) Ultrasonic deactivation: put the lump pears treated in step (2) into an ultrasonic container, add sucrose, and perform ultrasonic deactivation treatment;

[0037] (4) Preparation of auxiliary materials: Boil deionized water in a pot, then add food preservatives and vitamin C into the boiling water and stir for 5 minutes, then cool naturally;

[0038] (5) Sealing and sterilization: Mix the pear raw materials obtained in step (3) with the auxiliary materials ob...

Embodiment 3

[0045] A processing technology for canned pears, comprising the following production steps:

[0046] (1) Processing of pear raw materials: select pears with appropriate weight, pure color, fresh, moderately ripe, and complete pears, wash them, remove surface attachments, heat treat pears to disinfect, sterilize, remove stems and stones , cut into blocks;

[0047] (2) Cold water treatment: Soak the massive pears obtained in step (1) in deionized water at 8°C for 8 minutes, then take them out for later use;

[0048] (3) Ultrasonic deactivation: put the lump pears treated in step (2) into an ultrasonic container, add sucrose, and perform ultrasonic deactivation treatment;

[0049] (4) Preparation of auxiliary materials: Boil deionized water in a pot, then add food preservatives and vitamin C into the boiling water and stir for 5 minutes, then cool naturally;

[0050] (5) Sealing and sterilization: Mix the pear raw materials obtained in step (3) with the auxiliary materials obta...

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Abstract

The invention discloses a processing technology of canned pears. The processing technology of the canned pears comprises the following production steps: performing pretreatment on raw materials, namely pears; carrying out cold water treatment; carrying out ultrasonic enzyme inactivation; preparing auxiliary materials; and then, carrying out sealing and sterilizing. The processing technology of thecanned pears has the following beneficial effects: by carrying out cold water treatment and ultrasonic enzyme inactivation, the finally processed canned pears are relatively close to natural color interms of color and luster, as well as free of the phenomenon of oxidation; and moreover, excellent enzyme inactivation effects are achieved. In addition, the canned pears processed by the processingtechnology are free of steamed smell, relatively mellow in natural aroma, complete in shape, and appropriate in hardness.

Description

technical field [0001] The invention belongs to the field of canned pear processing, and in particular relates to a canned pear processing technology. Background technique [0002] Canned fruit is named differently depending on the material used. Generally, the raw materials of canned fruit are derived from fruits, including pears, yellow peaches, apples, lychees, strawberries, hawthorns, etc. [0003] Both food and cans need to be sterilized. After the bacteria and bacterial spores are eliminated, there will be no bacteria to reproduce. However, it is unlikely that all of them will be eliminated. What can be achieved is basic sterilization, so as to prolong the storage time of food as much as possible. There are also a lot of bacteria and bacterial spores in the dust and so on in the air. The bacterial spores are like the seeds of trees, which are very durable and can be blown by the wind. So the cans are all vacuum sealed. There are preservatives in the cans, because ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/40A23L5/30
CPCA23L5/32A23L5/40A23L19/03A23V2002/00A23V2200/048
Inventor 刘洋谢月丽
Owner 安徽德高食品有限公司
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