8 results about "Canned fruit" patented technology

The present application relates to a kind of litchi waxberry composite cans and its preparation method. Through a series of synergistic innovation process design, the color stability of litchi canned product is not good, taste is easy to soften and the technical defects such as litchi canned product pulp is easy to soften, need to rely on chemical hardening agent, flavor level single, the process exclusive contradiction of incompatible process conditions of litchi extremely heat-sensitive and waxberry need to be fully sterilized is solved, the harmonious coexistence and quality improvement of two kinds of fruits in the same system are realized, and the unique product of litchi waxberry composite cans with full shape, bright color, flavor fusion is produced, and the market and technical blank are filled.The litchi waxberry composite cans provided by the present application have high content of anthocyanins and total phenols and other natural antioxidant active substances, so that the litchi waxberry composite cans provided by the present application have stronger antioxidant function than traditional fruit cans, which meets the multiple needs of modern consumers for food sensory quality and nutrition.

This invention discloses a high-temperature sterilization device for the production and processing of canned pears, belonging to the field of fruit canning sterilization technology. It includes: a conveying and heating unit for supporting and conveying cans, while simultaneously providing high-temperature steam for sterilization; a sterilization chamber located above the conveying and heating unit, forming a steam-flowing sterilization space together; an energy-saving recovery mechanism for accumulating steam used for preheating the cans; the energy-saving recovery mechanism includes an actuator; and a guiding and limiting mechanism located at the inlet and outlet ends of the sterilization chamber. The actuator drives the guiding and limiting mechanism to release the restriction on the cans. Thus, by using a steel mesh conveyor belt as the can conveying carrier, the cans can continuously enter the sterilization chamber, sequentially completing the preheating, sterilization, and discharge processes. This completely eliminates the downtime caused by auxiliary operations such as can loading and unloading and can door opening and closing in traditional intermittent equipment, significantly improving production efficiency.

This invention discloses a fruit peeling device and method for canned fruit processing, belonging to the field of fruit canning technology. It includes a first frame, a first conveyor belt on one side of the first frame, a second conveyor belt on the other side of the first frame, a second frame on the top surface of the first frame, a third conveyor belt on the second frame, a peeling and pitting mechanism on the third conveyor belt, a waste collection frame at the bottom of the first frame, and a washing frame at one end of the first frame. This invention, employing the aforementioned fruit peeling device and method for canned fruit processing, achieves fully automated continuous operation of the entire process—fruit feeding, peeling and pitting, discharging, waste collection, and washing—through the coordinated action of a three-section conveyor belt and an independent linkage mechanism. This significantly reduces labor costs, substantially improves processing efficiency, and perfectly meets the needs of large-scale industrial production of canned fruit.

The present application relates to fruit and vegetable processing conveying technical field, and disclose a kind of fruit and vegetable juice processing filling, sterilization integrated equipment, including liquid inlet tank;Support;Empty bottle conveying line, for conveying empty bottle of canning;Bottle cap conveying line, for conveying bottle cap used in canning;The lower portion of the liquid inlet tank is provided with a closed sleeve, the bottom of the closed sleeve is provided with a canning sleeve, the inside of the canning sleeve is provided with a canning piece, and the support is connected with conveying mechanism.The fruit and vegetable juice processing filling, sterilization integrated equipment, through the conveying mechanism arranged, can realize the uninterrupted conveying of canned fruit and vegetable juice by wheel disc, and at the same time, the fruit and vegetable juice can be automatically classified during transfer, and separated to different conveying lines for conveying, so as to ensure the consistency of canned fruit and vegetable juice conveying products, avoid defective products conveying, and finally ensure the consistency of fruit and vegetable juice canning and conveying.

This invention discloses a wide-temperature-range *Pleurotus ostreatus* strain and its applications, belonging to the field of edible mushroom breeding and cultivation technology. This *Pleurotus ostreatus* strain has been deposited at CGMCC, with accession number CGMCC No. 42683. This strain requires no low-temperature stimulation or additional CO2 stimulation, and can fruit normally within a wide temperature range of 5℃ to 30℃, exhibiting uniform primordia formation and well-developed fruiting bodies. Its fruiting bodies are grayish-white, light yellowish-brown, or cinnamon brown in color, making them highly recognizable. The cultivation method includes inoculation and mycelial culture, fruiting management, and harvesting. The entire process requires no low-temperature induction, no scratching, and no CO2 supplementation, simplifying management and significantly reducing energy consumption. This strain is early-maturing, high-yielding, and has good continuous cropping ability, with 2-3 harvests per crop. It has a high bioconversion rate, and the fruiting bodies have excellent content of crude protein, crude fat, polysaccharides, and soluble dietary fiber, with a significantly superior taste and flavor compared to existing varieties, possessing extremely high industrial application value.

The application provides a sugar-free sugar liquid for fruit cans and a preparation method and application thereof, and relates to the technical field of food, and comprises the following components: a natural sweetener and a pulp protection composition; the pulp protection composition comprises edible colloid and a cellulose derivative; the natural sweetener comprises stevioside, glucosyl stevioside and liquorice extract; the edible colloid comprises one or more of pectin, carrageenan, xanthan gum, guar gum and locust bean gum; and the cellulose derivative comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose. The application uses a natural sweetener, adopts a sugar-free formula, greatly reduces the amount of traditional sugar, does not use sugar alcohol raw materials that can cause human diarrhea, significantly reduces the heat of the product, and improves the osmotic pressure of the sugar liquid composition, thereby solving the technical problem that the pulp is difficult to keep in shape during sterilization and shelf life.

This utility model belongs to the field of canning equipment, specifically relating to a seasoning mixing device for improving the taste and flavor of canned yellow peaches. The device includes a mixing chamber connected to a top cover and having a discharge port. A feeding hopper communicating with the interior of the mixing chamber is located on the top cover. A mixing mechanism is installed inside the mixing chamber, including a drive unit and several mixing rods. A storage tank is located outside the mixing chamber, connected via a feeding pipe to an annular pipe surrounding the outer wall of the mixing chamber. Several feeding ports evenly distributed on the annular pipe face the center of the mixing chamber and communicate with the interior of the mixing chamber. Through the annular pipe and multiple feeding ports, syrup can be evenly injected into the mixing chamber from multiple directions. This even distribution of syrup results in a larger contact area with the yellow peach pulp, significantly shortening the mixing time and effectively improving the taste of the canned fruit.

The present invention relates to a novel method for producing jackfruit jam, utilizing ripe jackfruit (Artocarpus heterophyllus) as the primary raw material. The jam is prepared by a precise combination of jackfruit pulp, sugar, lemon juice, and pectin, which results in a thick, gel-like consistency. The production process involves washing, slicing, and blending the ripe jackfruit, followed by boiling and adding the necessary ingredients to achieve the desired consistency. The jam is then poured into sterilized jars for preservation. This method ensures a flavorful, nutritious, and long-lasting product suitable for commercial and domestic use. The invention provides a cost-effective way to process jackfruit, which is abundant in tropical regions, into a popular fruit preserve.