Preparation method of kiwi fruit beverage can

Abstract

The invention belongs to the technical field of can processing, and particularly relates to a preparation method of a kiwi fruit beverage can, which has the characteristic of high can quality. In order to achieve the purpose, the technical scheme provided by the invention is as follows: the preparation method of the kiwi fruit beverage can comprises the following steps: step 1, sorting raw materials: selecting good varieties of fruits with smooth peel and yellow flesh, kiwi fruits with the transverse diameter of more than 28 mm, unripe and softened, no deformity and no pest and disease damage as raw materials; according to the method, fruits and vegetables and chemical substances on the fruits and vegetables can be effectively removed through sodium hydroxide soaking, the food safety is improved, sodium hydroxide for soaking kiwi fruits can play a role in bleaching and softening, in the production process, the appearance and taste of the kiwi fruits are improved, pigments and other impurities on the surfaces of the kiwi fruits can be effectively removed, and the kiwi fruits can be well protected. Meanwhile, fibers of the kiwi fruits can be softened, so that the kiwi fruits are easier to chew, digest and absorb.

Description

Technical Field

[0001] The invention belongs to the technical field of can processing, and in particular relates to a method for making a kiwi fruit beverage can. Background Art

[0002] The canning process is to process fresh fruits through processing, canning, venting, sealing, heating and sterilization, cooling and other processes to achieve commercial sterility, so as to make canned fruits that can extend the shelf life of fruits. Canned fruits need to be strictly sterilized to eliminate bacteria and bacterial spores, avoid bacterial reproduction, and extend the food storage time as much as possible. In addition, there are a large number of bacteria in the dust in the air, and the bacterial spores can float in the wind like tree seeds. The sterilized cans should be sealed in time to effectively reduce the amount of bacteria brought in. The existing canned fruits have too many food additives, which is harmful to health. At the same time, in the production of canned fruits, the steaming and excessive boiling of fruits can easily damage the pulp and affect the quality of canned fruits. Summary of the invention

[0003] In order to solve the problems raised in the above background technology, the present invention provides a method for making a canned kiwi fruit beverage, which has the characteristics of high can quality.

[0004] To achieve the above object, the present invention provides the following technical solution: a method for making a canned kiwi beverage, comprising the following steps:

[0005] Step 1: Sorting of raw materials: Select kiwifruits with smooth skin, yellow flesh, high-quality varieties, with a horizontal diameter of more than 28 mm, unripe and softened, without deformities, and without diseases and insect pests as raw materials. Sorting according to size and color, and discarding rotten and moldy raw materials;

[0006] Step 2: peeling and slicing the raw materials, using alkali immersion peeling, neutralizing the residual alkali with hydrochloric acid, and carrying out the peeling in the alkali immersion machine and rubbing unit. The peeling is required to be clean and the surface is smooth. After acid immersion, rinse in running water for 10 minutes immediately;

[0007] Step 3: Cutting, trimming and grading. Use a knife to cut off the two ends, trim the remaining peel and scars. The cut ends must be flat to prevent crooked cutting or overcutting. Remove rotten fruits and fruits with a diameter of less than 25 mm. Qualified fruits are screened twice to be large, medium and small.

[0008] Step 4: Slice and select slices. Slice the slices into three grades: large, medium and small. Slice them horizontally into slices with a thickness of 4 to 6 mm. Wash and sieve the slices with clean water to remove the broken pulp and debris. Then select the slices and remove the unqualified slices such as white seed slices, pink slices and slices with a horizontal diameter of less than 25 mm.

[0009] Step 5: Rinse the raw materials with clean water to remove the alkali solution until the pulp is pure;

[0010] Step 6: Pre-cook and prepare sugar water. Pre-cook the selected slices in the pre-cooking machine according to their sizes. The ratio of pre-cooking water to pulp is 3:1. The pre-cooking time is 3 to 5 minutes. After cooking, quickly cool and can. The sugar water concentration is 36%. Boil and filter for later use. Keep the temperature above 75°C.

[0011] Step 7: Can the raw materials and seal them. Can the fruits according to their size. The color, size and thickness of each can should be uniform.

[0012] Step 8: Sterilize and cool. After sealing, sterilize quickly and then cool to about 40°C.

[0013] Step 9: Wipe the cans and store them in warehouse. After cooling, wipe the cans clean and store them in warehouse.

[0014] Preferably, the alkali solution in step 2 is 20% to 25% sodium hydroxide, the temperature is about 105° C., the alkali immersion time is 1 to 2 minutes, the hydrochloric acid concentration is 1%, and the alkali immersion time is 30 seconds at room temperature.

[0015] Preferably, in step five, 0.1%-0.2% hydrochloric acid solution can be used for soaking, neutralization and color protection.

[0016] Preferably, the sealing vacuum degree in step seven is 39.997-46.663 kPa (300-350 mmHg).

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. The present invention can effectively remove chemical substances on fruits and vegetables and fruits and vegetables by soaking in sodium hydroxide, thereby improving food safety. The sodium hydroxide used to soak kiwifruit can play a role in bleaching and softening. During the production process, the appearance and taste of kiwifruit can be improved, and the pigment and other impurities on the surface of kiwifruit can be effectively removed, making the kiwifruit whiter and more clean. At the same time, the fiber of kiwifruit can be softened, making the kiwifruit easier to chew and digest and absorb.

[0019] 2. The present invention adopts vacuum sealing to remove oxygen and various gases in the air, so as to prevent food from spoiling. The oxygen in the packaging bag and food cells is extracted, so that microorganisms lose their living environment. When the oxygen concentration in the packaging bag is ≤1%, the growth and reproduction rate of microorganisms will drop sharply. When the oxygen concentration is ≤0.5%, most microorganisms will be inhibited and stop reproduction. DETAILED DESCRIPTION

[0020] 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.

[0021] Example

[0022] The present invention provides the following technical solution: a method for making a canned kiwi fruit beverage, comprising the following steps:

[0023] Step 1: Sorting of raw materials: Select kiwifruits with smooth skin, yellow flesh, high-quality varieties, with a horizontal diameter of more than 28 mm, unripe and softened, without deformities, diseases and insect pests as raw materials. Sorting according to size and color, and discarding rotten and moldy raw materials;

[0024] Step 2: peeling and slicing the raw materials, using alkali immersion peeling, neutralizing the residual alkali with hydrochloric acid, and carrying out the peeling in the alkali immersion machine and rubbing unit. The peeling is required to be clean and the surface is smooth. After acid immersion, rinse in running water for 10 minutes immediately;

[0025] Step 3: Cutting, trimming and grading. Use a knife to cut off the two ends, trim the remaining peel and scars. The cut ends must be flat to prevent crooked cutting or overcutting. Remove rotten fruits and fruits with a diameter of less than 25 mm. Qualified fruits are screened twice to be large, medium and small.

[0026] Step 4: Slice and select slices. Slice the slices into three grades: large, medium and small. Cut them into slices with a thickness of 4 to 6 mm. Wash and sieve the slices with clean water to remove the broken pulp and debris. Then select the slices and remove the unqualified slices such as white seed slices, pink slices and slices with a horizontal diameter of less than 25 mm.

[0027] Step 5: Rinse the raw materials with clean water to remove the alkali solution until the pulp is pure;

[0028] Step 6: Pre-cook and prepare sugar water. Pre-cook the selected slices in the pre-cooking machine according to their sizes. The ratio of pre-cooking water to pulp is 3:1. The pre-cooking time is 3 to 5 minutes. After cooking, quickly cool and can. The sugar water concentration is 36%. Boil and filter for later use. Keep the temperature above 75°C.

[0029] Step 7: Can the raw materials and seal them. Can the fruits according to their size. The color, size and thickness of each can should be uniform.

[0030] Step 8: Sterilize and cool. After sealing, sterilize quickly and then cool to about 40°C.

[0031] Step 9: Wipe the cans and store them in warehouse. After cooling, wipe the cans clean and store them in warehouse.

[0032] Specifically, the alkali solution in step 2 is 20% to 25% sodium hydroxide, the temperature is about 105° C., the alkali immersion time is 1 to 2 minutes, the hydrochloric acid concentration is 1%, and the alkali immersion time is 30 seconds at room temperature.

[0033] Specifically, in step five, 0.1%-0.2% hydrochloric acid solution can be used for soaking, neutralization and color protection.

[0034] Specifically, the sealing vacuum degree in step seven is 39.997-46.663 kPa (300-350 mmHg).

[0035] 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 making a canned kiwi fruit beverage, characterized in that: The following steps are involved: Step 1: Sorting of raw materials: Select kiwifruits with smooth skin, yellow flesh, high-quality varieties, with a horizontal diameter of more than 28 mm, unripe and softened, without deformities, and without diseases and insect pests as raw materials. Sorting according to size and color, and discarding rotten and moldy raw materials; Step 2: peeling and slicing the raw materials, using alkali immersion peeling, neutralizing the residual alkali with hydrochloric acid, and carrying out the peeling in the alkali immersion machine and rubbing unit. The peeling is required to be clean and the surface is smooth. After acid immersion, rinse in running water for 10 minutes immediately; Step 3: Cutting, trimming and grading. Use a knife to cut off the two ends, trim the remaining peel and scars. The cut ends must be flat to prevent crooked cutting or overcutting. Remove rotten fruits and fruits with a diameter of less than 25 mm. Qualified fruits are screened twice to be large, medium and small. Step 4: Slice and select slices. Slice the slices into three grades: large, medium and small. Slice them horizontally into slices with a thickness of 4 to 6 mm. Wash and sieve the slices with clean water to remove the broken pulp and debris. Then select the slices and remove the unqualified slices such as white seed slices, pink slices and slices with a horizontal diameter of less than 25 mm. Step 5: Rinse the raw materials with clean water to remove the alkali solution until the pulp is pure; Step 6: Pre-cook and prepare sugar water. Pre-cook the selected slices in the pre-cooking machine according to their sizes. The ratio of pre-cooking water to pulp is 3:

1. The pre-cooking time is 3 to 5 minutes. After cooking, quickly cool and can. The sugar water concentration is 36%. Boil and filter for later use. Keep the temperature above 75°C. Step 7: Can the raw materials and seal them. Can the fruits according to their size. The color, size and thickness of each can should be uniform. Step 8: Sterilize and cool. After sealing, sterilize quickly and then cool to about 40°C. Step 9: Wipe the cans and store them in warehouse. After cooling, wipe the cans clean and store them in warehouse.

2. The method for making a canned kiwi fruit beverage according to claim 1, characterized in that: In step 2, the alkali solution is 20% to 25% sodium hydroxide, the temperature is about 105° C., the alkali immersion time is 1 to 2 minutes, the hydrochloric acid concentration is 1%, and the alkali immersion time is 30 seconds at room temperature.

3. The method for making a canned kiwi fruit beverage according to claim 1, characterized in that: In step five, 0.1% - 0.2% hydrochloric acid solution can be used for soaking, neutralization and color protection.

4. The method for making a canned kiwi fruit beverage according to claim 1, characterized in that: The sealing vacuum degree in step seven is 39.997-46.663 kPa (300-350 mmHg).