Production method of sugar-free fruit can

Abstract

The invention belongs to the technical field of fruit cans, and particularly relates to a sugar-free fruit can production method which comprises the following steps: (1) raw material selection, (2) fruit washing and grading, (3) peeling, halving and denucleating, (4) precooking and cooling, (5) trimming, sorting and canning, (6) exhausting and sealing, (7) sterilization and cooling, and (8) inspection. Impurities in fruits and some substandard fruits are screened out, direct use is facilitated, the fruits are further treated conveniently through the peeling machine and the pitting machine, use by workers is greatly facilitated, the fruit processing device is more convenient and portable during use, the diced fruits are pre-cooked through the pre-cooking machine, and the fruit processing efficiency is improved. The problem that the fruits can germinate and grow even without soil after being filled is solved, and therefore the activity of the seeds needs to be extinguished through high-temperature heating.

Description

Technical Field

[0001] The invention belongs to the technical field of canned fruits, and particularly relates to a production method of sugar-free canned fruits. Background Art

[0002] Canned fruits are named differently according to the ingredients used. Generally, the raw materials of canned fruits are taken from fruits, including yellow peach, apple, lychee, strawberry, hawthorn, etc. The main products are canned yellow peach, canned strawberry, canned jackfruit, canned orange, etc. When canned fruits are currently produced, there is still a problem that the production process is vague and incomplete when it is not targeted at canned fruits. Therefore, a production method of sugar-free canned fruits is proposed. Summary of the invention

[0003] In order to solve the problems raised in the above background technology, the present invention provides a production method of sugar-free canned fruit, which has the characteristics of relatively comprehensive flow and simple and portable processing.

[0004] To achieve the above object, the present invention provides the following technical solution: a method for producing sugar-free canned fruit, comprising the following steps:

[0005] (1) Raw materials and fruit selection: The picked fruits are screened by a screening machine to remove debris from the fruits and to screen out some substandard and rotten and moldy fruits.

[0006] (2) Fruit washing and grading: The screened fruits are washed and placed in a sorting machine to grade the fruits according to their size and shape.

[0007] (3) Peeling, halving, and core removal: The graded fruits are placed in a fruit peeling machine for peeling, and the peeled fruits are placed in a core removal machine for halving and core removal.

[0008] (4) Pre-cooking and cooling: Put the cut fruits into a pre-cooking machine for cooking (water temperature is 95-100 degrees Celsius, time is 4-8 minutes), add 0.1% citric acid to the water for pre-cooking the fruits, and when the water boils, pour the fruits in for pre-cooking. After pre-cooking, quickly cool them with cold water.

[0009] (5) Trimming, sorting, and canning: After cooling, the fruit surface is trimmed to remove spots, insect pests, discoloration, red flesh, rotten skin, and pit tips, and then canned after sorting. An appropriate amount of liquid is added to the can. The main components of the liquid are a mixture of water, xylitol, potassium sorbate, and food additives (citric acid, vitamin C, acesulfame potassium, and aspartame).

[0010] (6) Exhaust and seal: After adding liquid to the cans loaded with fruit, they are exhausted and then quickly sealed. Generally, the heating exhaust method is used, with the exhaust box temperature at 82-96 degrees Celsius and the time being 7-20 minutes. Alternatively, a vacuum canning machine can be used to exhaust and seal.

[0011] (7) Sterilization and cooling: For filled cans, sterilize them at a temperature below the boiling point. Use boiling water or a temperature below boiling point to spray the cans for sterilization. After sterilization, they must be quickly cooled with cold water to prevent the cans from continuing to be heated and affecting their quality.

[0012] (8) Inspection: The staff will re-inspect the sterilized canned food.

[0013] Preferably, in step (3), the fruits are peeled and pitted according to the needs of different fruits.

[0014] Preferably, the cans used for canning in step (5) need to be cleaned inside and outside with a high-pressure water gun and a cleaning brush, and then the cans are boiled and sterilized.

[0015] Preferably, in step (8), cans with sealing problems need to be screened and eliminated.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] 1. The present invention uses a screening machine and a sorting machine to facilitate the screening of picked fruits, and screens out the sundries and some substandard fruits in the fruits, so that they can be used directly. The peeling machine and the core removing machine facilitate the further processing of the fruits, which greatly facilitates the use of the staff and is more convenient and portable when used. The pre-cooking machine pre-cooks the cut fruits, thereby avoiding the problem that the fruits can germinate and grow even without soil after filling, so high-temperature heating is required to kill the activity of the seeds. In addition, high temperature will destroy the cell wall and cell membrane molecular structure of the fruit itself, causing a large amount of water loss inside the fruit, so that the sugar water can enter the fruit cells when pickled, making the flesh sweeter. Xylitol replaces white sugar, which has the effects of resisting fatty liver, preventing dental caries and relieving cough, and has the effect of stabilizing blood sugar. The can is vented and sealed, which is more conducive to storage, and the pathogens are killed by sterilization. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Example 1

[0020] The present invention provides the following technical solution: a method for producing sugar-free canned fruit, comprising the following steps:

[0021] (1) Raw materials and fruit selection: The picked fruits are screened by a screening machine to remove debris from the fruits and to screen out some substandard and rotten and moldy fruits.

[0022] (2) Fruit washing and grading: The screened fruits are washed and placed in a sorting machine to grade the fruits according to their size and shape.

[0023] (3) Peeling, halving, and core removal: The graded fruits are placed in a fruit peeling machine for peeling, and the peeled fruits are placed in a core removal machine for halving and core removal.

[0024] (4) Pre-cooking and cooling: Put the cut fruits into a pre-cooking machine for cooking (water temperature is 95-100 degrees Celsius, time is 4-8 minutes), add 0.1% citric acid to the water for pre-cooking the fruits, and when the water boils, pour the fruits in for pre-cooking. After pre-cooking, quickly cool them with cold water.

[0025] (5) Trimming, sorting, and canning: After cooling, the fruit surface is trimmed to remove spots, insect pests, discoloration, red flesh, rotten skin, and pit tips, and then canned after sorting. An appropriate amount of liquid is added to the can. The main components of the liquid are a mixture of water, xylitol, potassium sorbate, and food additives (citric acid, vitamin C, acesulfame potassium, and aspartame).

[0026] (6) Exhaust and seal: After adding liquid to the cans loaded with fruit, they are exhausted and then quickly sealed. Generally, the heating exhaust method is used, with the exhaust box temperature at 82-96 degrees Celsius and the time being 7-20 minutes. Alternatively, a vacuum canning machine can be used to exhaust and seal.

[0027] (7) Sterilization and cooling: For filled cans, sterilize them at a temperature below the boiling point. Use boiling water or a temperature below boiling point to spray the cans for sterilization. After sterilization, they must be quickly cooled with cold water to prevent the cans from continuing to be heated and affecting their quality.

[0028] (8) Inspection: The staff will re-inspect the sterilized canned food.

[0029] Specifically, in step (3), the fruits are peeled and pitted according to the needs of different fruits.

[0030] Specifically, the cans used for canning in step (5) need to be cleaned inside and outside with a high-pressure water gun and a cleaning brush, and then the cans are boiled and sterilized.

[0031] Specifically, in step (8), cans with sealing problems need to be screened and eliminated.

[0032] The working principle and use process of the present invention: the present invention picks the fruits to be canned, puts the picked fruits into a screening machine for screening, screens out the sundries and inferior fruits that do not meet the standards in the fruits, washes them after screening, and then grades the washed fruits according to their shapes and sizes, so as to facilitate production and use according to needs. According to different production methods of fruits, the graded fruits are peeled, cored and cut into pieces. After cutting, the fruits are put into a pre-cooking machine for pre-cooking. Since most of the fruits used to make canned fruits are fruits of plants, the fruits contain seeds and a series of embryonic tissues suitable for seed germination. If the water, sugar, various energies, temperature and humidity are all Under suitable circumstances, some seeds have strong vitality and can germinate and grow even without soil. Therefore, pre-cooking is required. 0.1% citric acid is added to the pre-cooking machine for easy use. The pre-cooked fruits are corrected, and the spots, pests, and speed changes on the fruits are cut off. The cans are placed with liquids composed of water, xylitol, potassium sorbate and food additives. Xylitol replaces white sugar, which has the effects of resisting fatty liver, preventing tooth decay and relieving cough. It also has the effect of stabilizing blood sugar. In the canning, the can body is vented and sealed, and the filled cans are sterilized. After sterilization, the cans are inspected to avoid loose seals.

[0033] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for producing sugar-free canned fruit, comprising the following steps, characterized in that: (1) Raw materials and fruit selection: The picked fruits are screened by a screening machine to remove debris from the fruits and to screen out some substandard and rotten and moldy fruits. (2) Fruit washing and grading: The screened fruits are washed and placed in a sorting machine to grade the fruits according to their size and shape. (3) Peeling, halving, and core removal: The graded fruits are placed in a fruit peeling machine for peeling, and the peeled fruits are placed in a core removal machine for halving and core removal. (4) Pre-cooking and cooling: Put the cut fruits into a pre-cooking machine for cooking (water temperature is 95-100 degrees Celsius, time is 4-8 minutes), add 0.1% citric acid to the water for pre-cooking the fruits, and when the water boils, pour the fruits in for pre-cooking. After pre-cooking, quickly cool them with cold water. (5) Trimming, sorting, and canning: After cooling, the fruit surface is trimmed to remove spots, insect pests, discoloration, red flesh, rotten skin, and pit tips, and then canned after sorting. An appropriate amount of liquid is added to the can. The main components of the liquid are a mixture of water, xylitol, potassium sorbate, and food additives (citric acid, vitamin C, acesulfame potassium, and aspartame). (6) Exhaust and seal: After adding liquid to the cans loaded with fruit, they are exhausted and then quickly sealed. Generally, the heating exhaust method is used, with the exhaust box temperature at 82-96 degrees Celsius and the time being 7-20 minutes. Alternatively, a vacuum canning machine can be used to exhaust and seal. (7) Sterilization and cooling: For filled cans, sterilize them at a temperature below the boiling point. Use boiling water or a temperature below boiling point to spray the cans for sterilization. After sterilization, they must be quickly cooled with cold water to prevent the cans from continuing to be heated and affecting their quality. (8) Inspection: The staff will re-inspect the sterilized canned food.

2. The method for producing a sugar-free canned fruit according to claim 1, characterized in that: In step (3), the fruits are peeled and pitted according to the needs of different fruits.

3. The method for producing a sugar-free canned fruit according to claim 1, characterized in that: The cans used for canning in step (5) need to be cleaned inside and outside with a high-pressure water gun and a cleaning brush, and then boiled and sterilized.

4. The method for producing a sugar-free canned fruit according to claim 1, characterized in that: In step (8), cans with sealing problems need to be screened and eliminated.