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Preparation method of canned cherries in syrup

A technology for cherries and cans, which is applied in the field of preparation of canned cherries in syrup. It can solve the problems of excessive pigment retention, artificial dyeing, and color distortion, and achieve the effects of beautifying the color, avoiding waste of resources, and saving production costs.

Inactive Publication Date: 2020-02-28
郝鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, the natural pigments contained in cherries - anthocyanins are water-soluble substances, which are easily faded during processing, so artificial dyeing is often required, and problems such as color distortion and excessive pigment retention often occur during the dyeing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Material selection: select a single cherry with a diameter greater than 1.5cm;

[0023] 2) Processing: After cleaning the selected cherries, remove the stems, and soak in calcium chloride solution for 6 hours;

[0024] 3) Precooking: precook the treated cherries in boiling water containing 0.02% citric acid for 1 minute, remove, and cool to normal temperature under running water;

[0025] 4) Soup preparation: Wash and remove the unqualified cherries in the material selection step, add water at a ratio of 1:1, heat to boiling and maintain for 10 minutes, filter, and use the filtrate as cherry juice; Prepare cherry juice and water at a volume ratio of 2:1, boil, add rock sugar at a solid-to-liquid ratio of 200g:1L, and stir well to obtain a soup;

[0026] 5) Filling and sealing: the pre-boiled cherries and soup are mixed and filled with a weight ratio of 110:120, and vacuum sealing is carried out by exhaust method, and the vacuum degree of opening the can is 53.3KPa; ...

Embodiment 2

[0029] 1) Material selection: select a single cherry with a diameter greater than 1.5cm;

[0030] 2) Processing: After cleaning the selected cherries, remove the stems, and soak in calcium chloride solution for 6 hours;

[0031] 3) Precooking: precooking the processed cherries in boiling water containing 0.02% citric acid for 4 minutes, removing, and cooling to normal temperature under running water;

[0032] 4) Soup preparation: Wash and remove the unqualified cherries in the material selection step, add water at a ratio of 2:1, heat to boiling and maintain for 15 minutes, filter, and use the filtrate as cherry juice; Prepare cherry juice and water at a volume ratio of 5:1, boil, add rock sugar at a solid-to-liquid ratio of 300g:1L, and stir well to obtain a soup;

[0033] 5) Filling and sealing: the pre-boiled cherries and soup are mixed and filled in a weight ratio of 140:100, and vacuum sealing is carried out by exhaust method, and the vacuum degree of opening the can is ...

Embodiment 3

[0036] 1) Material selection: select a single cherry with a diameter greater than 1.5cm;

[0037] 2) Processing: After cleaning the selected cherries, remove the stems, and soak in calcium chloride solution for 6 hours;

[0038] 3) Precooking: preboil the processed cherries in boiling water containing 0.02% citric acid for 2 minutes, remove, and cool to normal temperature under running water;

[0039] 4) Soup preparation: wash and remove the unqualified cherries in the material selection step, add water at a ratio of 3:2, heat to boiling and maintain for 12 minutes, filter, and use the filtrate as cherry juice; Prepare cherry juice and water at a volume ratio of 3:1, boil, add rock sugar according to the solid-to-liquid ratio of 250g:1L, cool to 70°C, adjust the pH value to 3.5, and stir well to obtain the soup;

[0040] 5) Filling and sealing: the pre-boiled cherries and soup are mixed and filled with a weight ratio of 140:120, and vacuum sealing is carried out by exhaust me...

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PUM

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Abstract

The invention discloses a preparation method of canned cherries in syrup. The method includes the steps: material selection; treatment; precooking; soup preparation; filling; sealing; sterilization. The prepared soup contains cherry juice. A preparation method of the soup includes the steps: cleaning cherries not up to the standard in the step of material selection, removing impurities, adding water according to the material and liquid ratio of (8-12):(6-8), heating mixture to reach boiling, keeping boiling of the mixture for 10-15 minutes, and filtering the mixture to obtain the cherry juice,matching the cherry juice and water according to the volume ratio of (2-5):1, boiling mixture, adding rock candy according to the solid and liquid ratio of 200-300g:1L, and uniformly stirring mixtureto obtain soup. The cherry juice is added into the soup, fading time of the canned cherries is prolonged, raw materials are fully utilized, and production cost is saved.

Description

technical field [0001] The invention relates to a kind of canned fruit, in particular to a preparation method of canned cherry in syrup. Background technique [0002] Cherries are bright in color, delicious in flavor and rich in nutrition. The iron content per 100 grams of cherries is as high as 59 mg, ranking first among fruits, and their vitamin A content is 4 to 5 times higher than that of grapes, apples and oranges. In addition, cherries are rich in anthocyanins, quercetin, kaempferol, P-coumaric acid, gallic acid, perillyl alcohol and melatonin and other important natural health-care functional ingredients, as well as vitamin B, vitamin C, calcium and phosphorus. It has the effects of regulating the spleen, nourishing and appetizing the human body, and can also promote the regeneration of hemoglobin. It has certain benefits for anemia patients, so it is very popular among people. In recent years, the planting area of ​​cherries has continued to increase, and the output...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/00
Inventor 郝鹏
Owner 郝鹏
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