Waterless stewing method for keeping peach gum can integrity form and peach gum can

Abstract

The present application relates to the field of food, and more particularly to a water-sealed stewing method for keeping peach gum cans in intact form and a peach gum can, wherein the peach gum raw material is cleaned, screened and soaked to remove impurities; the pretreated peach gum raw material is filled into a glass bottle, and the filling amount is controlled to be 5mm gap from the bottle mouth; the filled can is subjected to vacuum extraction treatment, and the vacuum pressure in the bottle is controlled to be 40-60kPa; the vacuum-extracted can is placed in a stewing equipment, and pure water is injected for water-sealed stewing, and the stewed can is cooled to room temperature by using a multi-stage slow cooling method. Through the synergistic effect of vacuum extraction pretreatment, two-stage water-sealed warm stewing and multi-stage slow cooling, the problems of form damage, nutrient loss and short shelf life of peach gum cans in the high-temperature processing process are effectively solved under the premise of ensuring the commercial sterility standard, and the standardized and stable production of high-quality peach gum cans is realized.

Description

Technical Field

[0001] This invention relates to the food industry, and more specifically, to a double-boiling method for maintaining the integrity of canned peach gum and the canned peach gum itself. Background Technology

[0002] Peach gum, as a nutritious and nourishing food, requires high-temperature stewing and sterilization during production to ensure food safety and extend shelf life. Currently, common peach gum canning processes often result in structural damage, melting, and a deterioration in taste during high-temperature processing, while also causing significant nutrient loss, thus impacting product quality and commercial value.

[0003] Existing technologies mainly employ direct high-temperature steaming or atmospheric pressure stewing, which can achieve sterilization, but cannot effectively control the integrity of the peach gum's shape and the retention rate of its nutrients. During storage, the product is prone to problems such as shape collapse, cloudy broth, and melting, and its shelf life is usually short. Summary of the Invention

[0004] The purpose of this invention is to provide a double-boiling method for maintaining the integrity of canned peach gum and the canned peach gum itself. Through vacuum pretreatment and a programmed, stepped temperature-controlled double-boiling process, the shape of the canned peach gum is not damaged, its nutrients are not easily lost, and its shelf life is long.

[0005] The technical problem solved by this invention is achieved by the following technical solution.

[0006] On one hand, embodiments of the present invention provide a method for double-boiling peach gum to maintain its intact shape, comprising the following steps: Step 1: Raw material pretreatment The peach gum raw materials are cleaned, screened, and soaked to remove impurities and ensure the purity of the raw materials. Step 2, filling The pre-treated peach gum raw material is filled into glass bottles, with the filling amount controlled to leave a 5mm gap from the bottle opening to prevent excessive pressure inside the bottle due to thermal expansion during stewing. Step 3, Vacuum treatment Vacuum treatment is performed on the canned goods after filling, and the vacuum pressure inside the bottle is controlled at 40-60 kPa. Through vacuum pretreatment, the oxygen content inside the bottle is reduced, the oxidation loss of nutrients is reduced, and the heat transfer efficiency is improved.

[0007] Step 4: Double-boil Place the vacuum-sealed canned goods in a stewing device, add purified water, and stew in a double boiler. Step 5: Slowly cool down A multi-stage, gradual cooling method is used to bring the stewed canned food down to room temperature.

[0008] In some embodiments of the present invention, in step four, the double-boiling process includes, First stage: Simmer at 90-98℃ for 15-20 minutes to allow the peach gum to gradually adapt to the temperature and slowly relax its structure; Second stage: Simmer at 118-121℃ for 20-30 minutes to achieve efficient sterilization and meet commercial sterility standards.

[0009] In some embodiments of the present invention, the first stage temperature is 95°C, and the stewing is carried out for 15 minutes; the second stage temperature is 121°C, and the stewing is carried out for 20 minutes. This two-stage heating method, first gentle and then high-temperature, ensures sterilization while minimizing morphological damage to the peach gum caused by sudden temperature changes. In actual production, the stewing equipment used is purchased directly from the market and includes a heating element and a condensing cooling element, which can regulate the temperature inside the stewing equipment to 118-121°C. The condensing cooling element then lowers the temperature inside the stewing equipment to 30°C.

[0010] In some embodiments of the present invention, in step two, the gum raw material and water are filled at a mass ratio of 1:2.

[0011] In some embodiments of the present invention, step five, the multi-stage gradual cooling includes: Cool the bottle to 90℃ at a rate of 1.5℃ / min, then to 60℃ at a rate of 1℃ / min, then to 30℃ at a rate of 0.5℃ / min, and finally allow it to cool naturally to room temperature. Control the cooling gradient, ensuring that the temperature drop in each stage does not exceed 30℃ to avoid the glass bottle breaking or the gum resin shrinking too quickly due to excessive temperature difference.

[0012] On the other hand, embodiments of the present invention provide a canned peach gum prepared by the above-described double-boiling method for maintaining the integrity of the canned peach gum.

[0013] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects: The purpose of this invention is to provide a double-boiling method for preserving the integrity of canned peach gum and the canned peach gum itself. Through vacuum pretreatment and a programmed, stepped temperature-controlled double-boiling process, the original shape and nutritional components of the peach gum are maintained to the maximum extent while ensuring commercial sterility. Specifically, it has the following advantages: 1. Excellent shape retention: The peach gum remains intact in the can without melting or collapsing.

[0014] 2. High nutrient retention rate, minimal nutrient loss, and significantly improved product taste and nutritional value.

[0015] 3. Extended shelf life: Under commercial aseptic conditions, the shelf life can reach more than 12 months.

[0016] 4. The process is highly controllable, with clear parameters for each step, making it suitable for large-scale production and ensuring good product consistency. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0018] It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other. The present invention will now be described in detail with reference to specific embodiments.

[0019] This invention provides a method for double-boiling peach gum to maintain its intact shape, comprising the following steps: Step 1: Raw material pretreatment The peach gum raw materials are cleaned, screened, and soaked to remove impurities and ensure the purity of the raw materials. Step 2, filling The pre-treated peach gum raw material is filled into glass bottles, with the filling amount controlled to leave a 5mm gap from the bottle opening to prevent excessive pressure inside the bottle due to thermal expansion during stewing. Step 3, Vacuum treatment Vacuum treatment is performed on the canned goods after filling, and the vacuum pressure inside the bottle is controlled at 40-60 kPa. Through vacuum pretreatment, the oxygen content inside the bottle is reduced, the oxidation loss of nutrients is reduced, and the heat transfer efficiency is improved.

[0020] Step 4: Double-boil Place the vacuum-sealed canned goods in a stewing device, add purified water, and stew in a double boiler. Step 5: Slowly cool down A multi-stage, gradual cooling method is used to bring the stewed canned food down to room temperature.

[0021] In step four, the double-boiling process includes the following stages: First stage: simmering at 90-98℃ for 15-20 minutes to allow the peach gum to gradually adapt to the temperature and slowly relax its structure; Second stage: simmering at 118-121℃ for 20-30 minutes to achieve efficient sterilization and meet commercial sterility standards.

[0022] Preferably, the first stage temperature is 95℃, and the cooking time is 15 minutes; the second stage temperature is 121℃, and the cooking time is 20 minutes. This two-stage heating method, starting with a gentle temperature and then increasing the temperature, ensures sterilization while minimizing the damage to the shape of the peach gum caused by sudden temperature changes.

[0023] In step two, the gum raw material and water are filled at a mass ratio of 1:2.

[0024] In step five, the multi-stage gradual cooling includes: cooling to 90°C at a rate of 1.5°C / min, then cooling to 60°C at a rate of 1°C / min, then cooling to 30°C at a rate of 0.5°C / min, and finally allowing it to cool naturally to room temperature. The cooling gradient is controlled so that the temperature drop in each stage does not exceed 30°C to avoid the glass bottle breaking or the gum resin shrinking too quickly due to excessive temperature differences.

[0025] The stewing method of this invention uses a two-stage heating approach, first gentle and then high temperature, to ensure sterilization while reducing the damage to the shape of peach gum caused by sudden temperature changes, and to preserve the nutritional components of the peach gum.

[0026] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0027] Example 1 1. Raw material pretreatment: After screening and cleaning, the peach gum raw material is soaked appropriately to remove impurities and pre-rehydrate it, which facilitates subsequent processing.

[0028] 2. Filling process: The pretreated peach gum raw material is filled with purified water at a mass ratio of 1:2. The total filling amount of a single bottle is 300g (100g of peach gum and 200g of purified water). A 5mm gap is reserved between the filling liquid level and the bottle mouth to accommodate the thermal expansion space of the glass bottle, so as to avoid excessive pressure inside the bottle due to the expansion of the contents during heating.

[0029] 3. Vacuum treatment: Vacuum treatment is performed on the filled canned goods to ensure that the vacuum pressure inside the bottle is not less than 40 kPa. This step helps to reduce residual oxygen, reduce oxidation reactions, and improve the heat transfer efficiency in subsequent heating processes.

[0030] 4. Double-boiling process: Place the vacuum-sealed canned goods in a double-boiling device and add purified water for staged heating: First stage: Maintain at 95℃ for 15 minutes to allow the gum structure to slowly relax and avoid thermal shock; Second stage: Raise the temperature to 121℃ and maintain it for 20 minutes to achieve complete sterilization and meet commercial sterility standards.

[0031] 5. Cooling A multi-stage gradual cooling method is adopted, with each stage reducing the temperature by no more than 30℃, until the temperature is cooled to room temperature. The specific cooling steps are: 121℃ → 90℃ (reduced at 1.5℃ / min) → 60℃ (reduced at 1℃ / min) → 30℃ (reduced at 0.5℃ / min) → room temperature (natural cooling), with gradient cooling throughout to eliminate the effects of thermal stress.

[0032] Example 2 1. Raw material pretreatment: After screening and cleaning, the peach gum raw material is soaked appropriately to remove impurities and pre-rehydrate it, which facilitates subsequent processing.

[0033] 2. Filling process: The pretreated peach gum raw material is filled with purified water at a mass ratio of 1:2. The total filling amount of a single bottle is 300g (100g of peach gum and 200g of purified water). A 5mm gap is reserved between the filling liquid level and the bottle mouth to accommodate the thermal expansion space of the glass bottle, so as to avoid excessive pressure inside the bottle due to the expansion of the contents during heating.

[0034] 3. Vacuum treatment: Vacuum treatment is performed on the filled canned goods to ensure that the vacuum pressure inside the bottle is not less than 40 kPa. This step helps to reduce residual oxygen, reduce oxidation reactions, and improve the heat transfer efficiency in subsequent heating processes.

[0035] 4. Double-boiling process: Place the vacuum-sealed canned goods in a double-boiling device and add purified water for staged heating: First stage: Maintain at 90℃ for 20 minutes to allow the gum structure to slowly relax and avoid thermal shock; The second stage involves raising the temperature to 118°C and maintaining it for 30 minutes to achieve complete sterilization and meet commercial sterility standards.

[0036] 5. Cooling A multi-stage gradual cooling method is adopted, with each stage reducing the temperature by no more than 30℃, until the temperature is cooled to room temperature. The specific cooling steps are: 118℃ → 90℃ (reduced at 1.5℃ / min) → 60℃ (reduced at 1℃ / min) → 30℃ (reduced at 0.5℃ / min) → room temperature (natural cooling), with gradient cooling throughout to eliminate the effects of thermal stress.

[0037] Example 3 1. Raw material pretreatment: After screening and cleaning, the peach gum raw material is soaked appropriately to remove impurities and pre-rehydrate it, which facilitates subsequent processing.

[0038] 2. Filling process: The pretreated peach gum raw material is filled with purified water at a mass ratio of 1:2. The total filling amount of a single bottle is 300g (100g of peach gum and 200g of purified water). A 5mm gap is reserved between the filling liquid level and the bottle mouth to accommodate the thermal expansion space of the glass bottle, so as to avoid excessive pressure inside the bottle due to the expansion of the contents during heating.

[0039] 3. Vacuum treatment: Vacuum treatment is performed on the filled canned goods to ensure that the vacuum pressure inside the bottle is not less than 40 kPa. This step helps to reduce residual oxygen, reduce oxidation reactions, and improve the heat transfer efficiency in subsequent heating processes.

[0040] 4. Double-boiling process: Place the vacuum-sealed canned goods in a double-boiling device and add purified water for staged heating: First stage: Maintain at 98℃ for 15 minutes to allow the gum structure to slowly relax and avoid heat shock; The second stage involves raising the temperature to 124°C and maintaining it for 20 minutes to achieve complete sterilization and meet commercial sterility standards.

[0041] 5. Cooling A multi-stage gradual cooling method is adopted, with each stage reducing the temperature by no more than 30℃, until the temperature is cooled to room temperature. The specific cooling steps are: 124℃ → 90℃ (reduced at 1.5℃ / min) → 60℃ (reduced at 1℃ / min) → 30℃ (reduced at 0.5℃ / min) → room temperature (natural cooling), with gradient cooling throughout to eliminate the effects of thermal stress.

[0042] Comparative Example 1 1. Raw material pretreatment: After screening and cleaning, the peach gum raw material is soaked appropriately to remove impurities and pre-rehydrate it, which facilitates subsequent processing.

[0043] 2. Filling process: The pretreated peach gum raw material is filled with purified water at a mass ratio of 1:2. The total filling amount of a single bottle is 300g (100g of peach gum and 200g of purified water). A 5mm gap is reserved between the filling liquid level and the bottle mouth to accommodate the thermal expansion space of the glass bottle, so as to avoid excessive pressure inside the bottle due to the expansion of the contents during heating.

[0044] 3. After filling, the canned goods are subjected to a programmed, stepped temperature-controlled double-boiling process, which is divided into a mild preheating stage: maintaining at 98℃ for 15 minutes, a high-temperature sterilization stage: raising the temperature to 121℃ at a heating rate of ≤2℃ / min and maintaining it for 20 minutes, followed by a multi-stage gradual cooling process. The specific cooling steps are: 121℃ → 90℃ (cooling down at 1.5℃ / min) → 60℃ (cooling down at 1℃ / min) → 30℃ (cooling down at 0.5℃ / min) → room temperature (natural cooling). The entire process involves gradient cooling to obtain canned peach gum.

[0045] Comparative Example 2 1. Raw material pretreatment: After screening and cleaning, the peach gum raw material is soaked appropriately to remove impurities and pre-rehydrate it, which facilitates subsequent processing.

[0046] 2. Filling process: The pretreated peach gum raw material is filled with purified water at a mass ratio of 1:2. The total filling amount of a single bottle is 300g (100g of peach gum and 200g of purified water). A 5mm gap is reserved between the filling liquid level and the bottle mouth to accommodate the thermal expansion space of the glass bottle, so as to avoid excessive pressure inside the bottle due to the expansion of the contents during heating.

[0047] 3. After filling, the canned goods are stewed under normal pressure according to traditional process: the raw materials are filled into canning bottles and placed in a normal pressure stewing equipment, and stewed for 40-60 minutes under boiling conditions (about 100℃); after stewing, the canned goods are taken out and cooled to room temperature naturally to obtain peach gum canned goods.

[0048] Experimental Example Based on the examples and comparative examples of canned peach gum and stewing processes, the performance comparisons are as follows.

[0049] Table 1 shows a comprehensive comparison of the performance of canned peach gum produced using different processes.

[0050] Table 1

[0051] Table 1 shows that the peach gum produced by the processes in Examples 1-3 has a high proportion of intact particles, a bright and clear broth, no peach gum residue, and a long shelf life. All of these processes demonstrate significantly better overall performance than Comparative Examples 1 and 2. Example 1 is the optimal solution.

[0052] Comparison of shape retention rate: The peach gum was stewed using the process of Example 1, Comparative Example 1, and Comparative Example 2, and 100 cans of peach gum were produced in each case. The number of cans with intact peach gum blocks and no melting or collapse was counted, and the shape retention rate was calculated. The results are shown in Table 2.

[0053] Table 2

[0054] As can be seen from Table 2, the peach gum morphology retention rate of the process in Example 1 reached 98%, which is significantly higher than that of the traditional high temperature and high pressure sterilization process (morphology retention rate of about 43%) and the normal pressure stewing process (morphology retention rate of about 35%), with an improvement of more than 2 times.

[0055] Table 3 shows a visual comparison of the appearance after opening the can.

[0056] Table 3

[0057] Table 3 shows that the heat sterilization processes in Comparative Examples 1 and 2 significantly altered the morphology of the fruit pulp cells, causing cell deformation and irregular shapes, with a marked increase in intercellular spaces. Heat sterilization significantly reduced the firmness of the canned fruit pulp; the firmness of the pulp sterilized under high static pressure (Example 1) was 2.8-3.1 times that of the heat-sterilized pulp. Furthermore, heat sterilization generally results in softening of the fruit pulp and reduced firmness, severely hindering the development of the canning industry.

[0058] The main component of peach gum is polysaccharide (content is as high as 80% or more), and its three-dimensional network structure is extremely sensitive to heat, as shown in Table 4.

[0059] Table 4

[0060] In summary, this invention achieves a programmed, stepped temperature-controlled double-boiling process through the synergistic effect of "vacuum pretreatment + programmed, stepped temperature-controlled double-boiling + multi-stage gradual cooling," which has the following beneficial effects: Macroscopic morphology: The proportion of intact peach gum particles increased from 15-20% in the control group to ≥85%, and the morphology retention rate increased from 35-43% to 98%, an increase of 2-4 times; Microstructure: The peach gum cell structure is intact, effectively avoiding cell deformation and irregular arrangement caused by heat sterilization; Broth quality: The broth has changed from the "cloudy and viscous" of traditional methods to "clear, transparent and bright", with a significant improvement in sensory quality; Nutritional retention: The polysaccharide retention rate has been increased from <70% in traditional processes to ≥90%, an increase of more than 20 percentage points; Shelf life: extended from ≤6 months to ≥12 months, meeting the requirements for long-term commercial sterile storage; Process stability: Batch-to-batch RSD is reduced from 8.7-9.2% to <5%, making it more suitable for large-scale stable production.

[0061] The cooking process in this invention, through the synergistic effect of "vacuum pretreatment + two-stage water bath and gentle stewing + multi-stage slow cooling", effectively solves the problems of shape damage, nutrient loss and short shelf life that are prone to occur in peach gum canning during high-temperature processing, while ensuring that commercial aseptic standards are met, and realizes the standardized and stable production of high-quality peach gum canning.

[0062] The embodiments described above are some, but not all, embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A programmed, stepped temperature-controlled double-boiling method for maintaining the integrity of canned peach gum, characterized in that, Includes the following steps: Step 1: Raw material pretreatment The peach gum raw material is cleaned, screened, and soaked to remove impurities; Step 2, filling The pretreated peach gum raw material is filled into glass bottles; Step 3, Vacuum treatment Vacuum treatment is performed on the filled canned goods, and the vacuum pressure inside the bottle is controlled at 40-60 kPa. Step 4: Double-boil Place the vacuum-sealed canned goods in a stewing device, add purified water, and stew in a double boiler. Step 5: Slowly cool down A multi-stage, gradual cooling method is used to bring the stewed canned food down to room temperature.

2. The double-boiling method for maintaining the integrity of canned peach gum according to claim 1, characterized in that, In step four, the double-boiling process includes, First stage: Simmer at 90-98℃ for 15-20 minutes; Second stage: Simmer at 118-124℃ for 20-30 minutes.

3. The double-boiling method for maintaining the integrity of canned peach gum according to claim 1, characterized in that, In step five, the multi-stage gradual cooling includes: The temperature is lowered to 90℃ at a rate of 1.5℃ / min, then to 60℃ at a rate of 1℃ / min, then to 30℃ at a rate of 0.5℃ / min, and finally allowed to cool naturally to room temperature.

4. A canned peach gum prepared by the double-boiling method described in any one of claims 1-3, which preserves the integrity of the canned peach gum.

Images