321 results about "Canned fruit" patented technology

A technology for producing canned fruit includes such steps as sterilizing raw fruit by microwave, sterilizing metallic cans by steam, sterilizing liquid thermally, tinning, sealing, and cooling in water bath. Its advantages are short sterilizing time (2-3 minutes), and high quality of fruit.

A field management method of high-end kiwi fruit during a fruiting period relates to a cultivation management method which is applied after a kiwi fruit plant can fruit. By systematic treatment of the method comprising application of fertilizer prior to flowering, bud picking, pollination, fruit thinning, application of fruit expanding fertilizer, application of leaf surface fertilizer, pest control, bagging, core picking, drought resistance, drainage of stagnant water, base fertilizer application, winter pruning, winter orchard-clearing disinfection and the like, the kiwi fruit can fully and efficiently utilize light, temperature, water, air and fertilizer, the relations of branch and leaf growth and fruiting are adjusted in real time, distribution of plant nutrient is adjusted, the fruiting capability of the kiwi fruit can be brought into play as far as possible, single-fruit grain weight and the number of contained seeds are increased, pest and disease damage can be eliminated simultaneously, and the disease-resistant capability of plants is enhanced. Besides, the trophic structure of the soil can be adjusted, soil fertility is not reduced all the year round, high quality, high yield and stable yield of the kiwi fruit are achieved, and the age limit of fruiting is prolonged.

A preparation process of a fruit can is characterized in that the formula of the fruit can includes following materials by weight: 55%-60% of fruits, 8%-10% of sugar mixture, 0.3% of citric acid, 0.2% of neotame, 0.05% of vitamin C and the balance of water, the sugar mixture includes 60%-70% of xylitol and 30%-40% of fructose, and the xylitol is a novel sweetener and an intermediate of saccharometabolism in a human body and can penetrates through a cell membrane to be absorbed and utilized by tissues without the promotion of insulin under the condition that the saccharometabolism is influenced due to the shortage of insulin in a human body, so that the glycogen is promoted to be synthesized, the nutrition and energy are provided for cells, and the blood glucose value cannot be increased. The fruit can provided by the invention is a low-sugar fruit can which has beautiful pulp color and good mouthfeel and is suitable for the old and the young.

The invention discloses fruit residue dietary fiber and a preparation method thereof. According to the preparation method, fruit peel residues and fruit flesh residues produced in the processing processes of fruit juice and fruit cans are taken as raw materials and prepared into a high-purity and high-physiological activity dietary fiber product by the process steps and equipment of impurity removal, ultrafine crushing, enzymolysis, centrifuging, concentrating, decoloring, ethanol precipitation, drying and the like. The product has the characteristics of high purity, high water holding capacity, strong swelling performance and the like.

The invention relates to a production technology of a low-sugar fruit can. The production technology introduces a fruit desugaring process based on the traditional production technology and greatly reduces sugar content of a fruit can. The production technology adopts a dual-sterilization technology, is simple and effective, and greatly increases a quality guarantee period to more than 18 months. The low-sugar fruit can obtained by the production technology is suitable for being taken by diabetics or children and has a wide market prospect.

The invention belongs to the technical field of food processing, and particularly relates to production equipment of a mixed fruit can and a production method thereof. The production equipment comprises a grape processing line and a juicy peach processing line, wherein the grape processing line and the juicy peach processing line are connected with a mixing processing line; the grape processing line comprises a rack; a selecting device, a soaking and rinsing device capable of removing impurities on the grape surfaces, and a softening device capable of softening grape particles are sequentially arranged on the rack; the juicy peach processing line comprises a rack; a hair rubbing device capable of removing hair on the juicy peach surfaces, a washing device capable of washing salt water remaining on juicy peaches, a peeling device for peeling the juicy peaches, a kernel-removing and slicing device capable of carrying out kernel-removing and slicing on the peeled juicy peaches, and a food steamer for steaming the sliced juicy peaches on a plate are sequentially arranged on the rack; the mixing processing line comprises a soup-adding packaging device for jointly packaging prepared juice, grapes and the juicy peaches. The production equipment has the advantages of high processing efficiency and reasonable integrated design.

The invention belongs to the technical field of food processing, and particularly relates to safe food preservative. The safe food preservative comprises, by mass, 2-7 parts of gingko leaf extractives, 4-9 parts of lysozyme, 12-15 parts of chitosan, 3-7 parts of spice extractives, 4-10 parts of protamines and 80-100 parts of water. According to the safe food preservative, the main inhibiting objects are pseudomonades, micrococcus, bacilli, enterobacteriaceae, vibrios, halobacterium, mycete and the like, and the application range is wide in beverages, seasoning, cooked wheaten food, cakes, sausages, canned fruit, various melons and fruits, vegetables and the like.

The invention discloses a liquid fruit can and a processing technique thereof. The liquid fruit can mainly contains the following components in percentage by weight: 60-95 percent of fine crushing flesh, 5-40 percent of water, 0.1-0.3 percent of white granulated sugar, 0.1-0.3 percent of acesulfame potassium, 0.1-0.3 percent of citric acid and 0.1-0.3 percent of vitamin C. The liquid fruit can with the components, which is produced by preparing, beating, evacuating, canning, vacuumizing, sterilizing and other work procedures, has a protruded edible value. The liquid fruit can has the main advantages of containing no preservative, saccharin or other addictives harmful to the human body and being a real green food; breaking through the traditional idea, the liquid fruit can free from being chewed is developed, not only retains the nutrition and the deliciousness of the traditional fruit can, but also is convenient to eat and is especially suitable for old people and infants.

The invention discloses a method for shortening the juvenile period of directive breeding hybrid seedlings of Pyrus bretschneideri Rehd. The method adopts sowing and greenhouse seedling raising in the same year, and comprises the following steps: removing seed coat, carrying out gibberellin treatment, spraying GA3 in the growing period of the hybrid seedlings, conducting inversed ring-bark grafting on the hybrid seedlings sprayed with GA3, carrying out hybrid seedling terminal bud grafting, dwarfing stock, spraying chlormequat chloride (CCC), and various other technical measures, so as to shorten the juvenile period of the directive breeding hybrid seedlings of Pyrus bretschneideri Rehd. According to the method, the Pyrus bretschneideri Rehd. hybrid seedlings can bloom and fruit in the third year after being planted, and the fruiting plant rate can be 30 percent, while the conventional Pyrus bretschneideri Rehd. hybrid seedlings bloom and fruit 7 to 8 years after being planted. Being treated with the six measures, the Pyrus bretschneideri Rehd. directive breeding hybrid seedlings can fruit in the third year after being planted, that is, the juvenile period is shortened by 4 to 5 years. Therefore, the Pyrus bretschneideri Rehd. directive breeding efficiency is greatly improved; the Pyrus bretschneideri Rehd. directive breeding period is shortened; a new way and a new method are provided for breeding of new Pyrus bretschneideri Rehd. directive breeding varieties; the application value is high.

The invention discloses a fruit tea with honey and a production method thereof. The production method includes peeling cleaned pomelo and tangerine, respectively crushing and juicing pulp of the pomelo and the tangerine, shredding the pomelo peel and the tangerine peel, subjecting the shreds to steam bittering respectively, freezing the pomelo juice, the tangerine juice, the pomelo peel shreds and the tangerine peel shreds at -30 DEG C, keeping in cold storage at -18 DEG C, thawing at the room temperature, adding, by weight, 600g of honey, 180g of the pomelo juice, 125g of the tangerine juice, 30g of the pomelo peel shreds, 20g of the tangerine peel shreds and 30g of purified water per 1000g of finished product, mixing and heating to 60 DEG C, and adding 2.7g of malic acid and 2.3g of citric acid sequentially, repeating mixing, canning, performing bath sterilization at 115 DEG C-120 DEG C for 45 minutes, and cooling to obtain the canned fruit tea with honey. The fruit tea with honey is sweet and refreshing, and has the effects of moisturizing intestines and cleaning lung, lowering fire and removing freckles, smoothing skin for beauty, helping digestion, lowering blood viscosity and reducing blood clot.

The invention discloses soft-packed canned fruit jam and a processing technology thereof. The technology includes the following steps: 1) raw material pretreatment; 2) mixing ingredients; 3) vacuum boiling: sucking raw materials and ingredients into a vacuum concentration tank and heating while stirring to 60-70°C, then vacuumize the vacuum concentration tank, keep the temperature at 60-70°C and heat; 4) Sterilize and fill; 5) Cool. The processing technology of the soft-packed canned fruit jam of the present invention adopts vacuum boiling to replace the traditional pre-cooking process, so that the ingredients can quickly penetrate into the raw material tissue, and the eater can feel the richness of sweet and sour taste without being left for immediate consumption. Compared with the traditional process, the heating temperature and heating time of the raw materials are greatly reduced, so that the raw materials will not be affected by the loss of nutrients in the raw materials and the taste of the raw materials due to excessive heating temperature and long heating time.

The invention relates to the field of food processing, in particular to canned fruit processing equipment. According to the technical scheme, the canned fruit processing equipment comprises a bracketand a moving mechanism, wherein a pushing mechanism is installed on the bracket, a discharging hopper is embedded on the side, away from the pushing mechanism, of the bracket, a pillar is installed atthe bottom of the discharging hopper, and a collection box is placed on the ground of the lower side of the discharging hopper; the moving mechanism is installed at the top of the bracket, a tooth missing gear is arranged on the moving mechanism, a rotating shaft V is rotatably arranged on the side, close to the tooth missing gear, of the bracket, a spur gear is installed on the rotating shaft V,and the spur gear is matched with the tooth missing gear. According to the equipment, fruit can be inserted on a fixing rod through the pushing mechanism, so that the fruit can be convenient to feed,and through the moving mechanism, a cutting knife can move backwards to peel the fruit, so that the fruit can be convenient to process.

The invention discloses a high-yield planting method for watermelons, which comprises the following steps of: (1) selecting a fine variety Xincheng #1 which is suitable to be subjected to shelving cultivation; (2) appropriately selecting a watermelon land with sandy loam, ploughing the watermelon land to a depth of 28-33 cm in last autumn, and before field planting, carrying out ditching and fertilization on the land according to the line spacing of field planting; (3) inserting bamboo poles so as to form a vertical shed shelf, wherein the height of the frame is 1.5-3 meters, the diameters of the bamboo poles are 1.2-1.6 cm; inserting vertical poles firstly, then binding 3-4 transverse poles, and arranging two rows of fixed poles in each rectangular piece of land; under the condition that preferably a whole branch is put on the shelf by only having a tendrilled vine, bending tendrilled vines, binding each tendrilled vine with 3-4 rings, completely removing side vines in the early stage of growth, and after a main vine has watermelons, leaving 5-8 leaves on the watermelons, carrying out pinching, and selectively leaving a side vine at the base part, so that the side vine can fruit; and (4) pollination and fruit retention: for improving the fruit set percentage, carrying out artificial supplementary pollination in the flowering phase. The high-yield planting method for watermelons is simple in operation steps, and the yield of watermelons per mu is more than 8500 kilograms, therefore, the method has great significance in realizing the income increasing of watermelon farmers.

The invention relates to a low-sugar canned strawberry and a preparation method thereof. Aiming at the problems of low performance-cost ratio, high artificial pigment content and high powdered sugar content of canned fruit in the existing market, the invention provides the low-sugar canned strawberry. The canned strawberry contains the following ingredients by weight portions: 310-340 portions of strawberry and 90-120 portions of sweet water with the pH value of 3-4 according to weight; and every 100 portions by weight of sweet water contain 22-30 portions of xylitol and 3-8 portions of blackberry juice. The preparation method of the low-sugar canned strawberry comprises the following steps of: selecting materials, cleaning, vacuuming, blending sweet water, canning, sealing and sterilizing. The low-sugar canned strawberry has the efficacies of nourishing the liver, nourishing, preventing atherosclerosis and coronary heart disease, and the like; the sugar content is low, with nutrition and health, and the strawberry reaches 72-79% of ingredients of the whole canned strawberry, with high pulp content and high performance-cost ratio; and no artificial pigment is contained, thus being pure natural healthy food.

The invention is directed to a sugarless canned fruit edible for patients with diabetes, and solves the problem that a current market cannot meet the demand of the patients with diabetes on a canned fruit. The sugarless canned fruit is composed of strawberry, honey dew melon blocks, water, a colorant, vitamins, xylitol and a viscous agent, wherein the fruits account for 48-62%, the viscous agent accounts for 3%, the colorant accounts for 5-7%, the vitamins account for 0.1-0.3%, the xylitol accounts for 12-15%, and the balance is water.

The invention discloses Xinjiang Korla bergamot pear fructose syrup and a production method thereof. The production method comprises the following steps of: selecting raw materials, namely selecting, washing, crushing and beating; preheating to inactivate enzymes, namely preheating the crushed bergamot pear syrup to inactivate the enzymes; performing enzymolysis, namely compounding pectinase, cellulase, amylase, invertase and a juice clarifying enzyme and performing the enzymolysis; inactivating the enzymes, namely inactivating extra enzyme preparations; performing ultrafiltration to obtain clear and transparent bergamot pear juice; and separating, purifying, and performing low temperature vacuum concentration, namely concentrating the fructose syrup by a low temperature vacuum concentration technology at the temperature of between 55 and 65 DEG C and under the pressure of -300 to -650KPa until the concentration is 70Brix. The product is prepared from natural fruits, various functional nutrient factors are stored to the greatest extent, other additives are not added in the production process, quality is safe and reliable, various physical and chemical indexes meet the national standard, and the product can meet the requirements of juice and canned fruit industries.

The invention relates to a Lyophyllum connatum(schum.txFr.)Sing js39 strain and use thereof. The collection number of the Lyophyllum connatum(schum.txFr.)Sing js39 strain is CCTCCNo.M2011018. The Lyophyllum connatum(schum.txFr.)Sing can be cultivated in fermented material on ground or in bags, the finished Lyophyllum connatum(schum.txFr.)Sing has high nutritional value, and according to tests, the Lyophyllum connatum(schum.txFr.)Sing contains various nutrients including 18 amino acids, calcium, iron, zinc, phosphorus, fat, proteins, polysaccharides and selenium. The ground Lyophyllum connatum(schum.txFr.)Sing cultivation method has the advantages of high breathability and high fruiting speed. At 20 to 25 DEG C, the Lyophyllum connatum(schum.txFr.)Sing can fruit within 20 to 25 days normally. Packaging bags and labor are saved, and land resources are fully utilized. The feed amount, yield, production value and pure profit are three times more than those achieved by the conventional method. The feed amount, yield, production value and pure profit of the bag Lyophyllum connatum(schum.txFr.)Sing cultivation method are 7 times more than those achieved by the conventional method. In the method, crop straw such as rice straw, corncobs, broomcorn straw, wheat straw, cotton straw, sunflower straw, cottonseed hull and the like can be utilized.

The invention relates to a formula and a preparation method of canned fruit and vegetable with a function of reducing blood pressure. The formula of the canned fruit and vegetable comprises 30-40% of fruit and vegetable, 20-30% of fruit and vegetable juice, 5-10% of lucid ganoderma fine powder, 1-3% of albumen powder, 0.1-0.15% of trehalose, 0.1-0.15% of stevioside, 0.1-0.25% of citric acid, 0.2-0.4% of carrageenan, and the balance of pure drinking water. The preparation method comprises the steps of: 1) preparing fruit and vegetable blocks; 2) pre-boiling and weighing the fruit and vegetableblocks in ratio for later use; 3) juicing: juicing the fruit and vegetable same as the fruit and vegetable of the fruit and vegetable blocks, and filtering with a 150-mesh filtering net; 4) preparingcanning liquid: mixing fruit and vegetable juice, lucid ganoderma fine powder, albumen powder, trehalose, stevioside, carrageenan and drinking water in ratio in the formula; 5) canning; 6) injecting liquid; 7) sealing; and 8) sterilizing and cooling to finally obtain the canned fruit and vegetable with a function of reducing blood pressure. If the canned fruit and vegetable is taken for a long time, the blood pressure can be stably decreased, the symptoms such as dizziness, tinnitus, palpitation, cardiopalmus and the like can be obviously improved, and simultaneously large amount of dark urine can be discharged.

The invention relates to a selenium-rich additive for anti-season field-cultivated mushroom and an application thereof. The additive is prepared by taking sawdust of 20-40 meshes as an adsorbent and active carbon of 40-60 meshes as a sustained-release agent in combination with sodium selenite and zinc sulfate, and the preparation comprises the following steps of: preparing sodium selenite and zinc sulfate into an aqueous solution; uniformly mixing and stirring the uniformly-mixed sawdust and active carbon with the selenium solution; and stacking for 1.5-2 hours, and naturally drying. The selenium-rich additives accounting for 0.8-1% and 1.5-2.5% of the drier weight respectively are added into the compost and cultivation material of the second-level and third-level strains of mushroom. Through the invention, the needs for selenium element in the whole growth period of anti-season field-cultivated mushroom can be met, and the mushroom can fruit in May to November; the solid additive is slowly-released and long-acting, has good dispersibility, can be easily mixed with the solid compost of edible mushroom, and can promote mycelial growth, reduce stem rot and improve the stress resistance and output of the mushroom; and by adopting the additive, the cultivation time in a cultivation bag is shortened by 4 days in average, the squaring time is shortened by 2 days in average, the selenium content in the fruiting body is over 10 times that of the control group, the biological conversion rate is improved by 11.4%, and the rate of high-quality mushroom is 5.9% higher than that of the control group.

The invention discloses canned fruit cleaning and air-drying equipment which comprises supports, and a conveying belt is installed between the supports. A plurality of fixing disks are installed on the conveying belt, and clamping mechanisms are installed on the fixing disks. A treatment box is installed at the bottoms of the supports. A cleaning cavity and an air-drying cavity are formed in the treatment box. A first supporting plate is clamped between the inner walls of the two sides of the cleaning cavity, and a scrubbing mechanism is installed on the first supporting plate. A second supporting plate is installed between the inner walls of the two sides of the air-drying cavity, and a plurality of air blowing pipes are connected to the second supporting plate. Canned bottles are placedon the fixing disks through the clamping mechanisms to be clamped and fixed, the conveying belt drives the canned bottles to be moved into the cleaning cavity gradually, the scrubbing mechanism brushes the interiors and the exteriors of the canned bottles fully, and cleaning is made cleaner; and the conveying belt moves to enable the scrubbed canned bottles to enter the air-drying cavity, and meanwhile the subsequent canned bottles enter the cleaning cavity. The air blowing pipes blow air to quickly air-dry the inner walls and the outer walls of the canned bottles. And finally, the canned bottles are moved to the upper portions of the supports again along with the conveying belt, the canned bottles are manually and rapidly taken down, and continuous cleaning and air drying of the canned bottles are achieved.

The invention relates to a production technology of canned fruits, in particular to a production technology of green and red grape cans, mainly solving the problem of the compatibility of a fruit system, acidophilus milk and baking foods. Since the water content of canned sweet fruits is higher, if the canned sweet fruits are directly used in the acidophilus milk or cake, the water eduction of the canned sweet fruits are easy to break the system of the foods and change the texture of the foods so as to influence the flavor and the taste of the foods and further to influence the quality guarantee period of the foods. The production technology of the invention enables green and red grapes to be directly used in fruits paste acidophilus milk and for ornamenting the baked foods. The production technology and a formula of the green and red grapes comprise the following steps: selecting the green and red grapes; peeling the green and red grapes; removing seeds of the green and red grapes; protecting the colors of the green and red grapes; washing the green and red grapes; selecting the green and red grapes again; repairing the green and red grapes; blanching the green and red grapes; preheating the green and red grapes; preparing soup liquid; canning and sealing. The invention has the advantages that the green and red grapes can change colors difficulty and can also be used in the acidophilus milk to enrich the flavor of the acidophilus milk; the taste of grape pulp is sweet, crisp and delicious; in addition, the quality guarantee period is long.

The invention discloses a reclaimed water recycling technique in the canned fruit and vegetable industry, comprising the following steps that: firstly, water used for cleaning raw materials is reclaimed; after slurry is separated, the water is added with drinking water disinfectant and then directly used for cleaning the raw materials; secondly, mesh-belt conveying water, rinsing water, grading water of a grader and separating and canning water are reclaimed, filtered by a filter screen and further intensively filtered, and ultraviolet sterilization is performed on the water which is then used in other can production technological flows except sterilization and cooling, and for cleaning equipment and workshops; thirdly, sterilization and cooling water is reclaimed, cooled and added with the drinking water disinfectant, and is then used for sterilization and cooling. The reclaimed water recycling technique has stable system operation, simple operation and low operating cost. The water conservation rate can reach between 30 and 60 percent according to different canned fruit and vegetable manufacturing procedures, and the reclaimed water recycling technique has great significance in energy conservation and emission reduction in the canned fruit and vegetable industry.

The invention discloses a screw cap mechanism for vacuum filling of fruit cans. The screw cap mechanism for vacuum filling of the fruit cans comprises a base, a vacuum tinning device is installed on the base, and a vacuum tinning device comprises a bottle clamping device and an automatic screw cap device. The automatic screw cap device comprises a vertical mounting column fixed at the top end of the inner portion of a frame-shaped shell, and a cylindrical bottle cap placing groove and a bottle cap lowering groove are separately formed inthe bottom ends of the left side and right side of the vertical mounting column. A lifting cylinder is installed on the right side of the top end of the vertical mounting column. The right side of the cylindrical bottle cap placing groove is connected withthe bottle cap lowering groove. A horizontal telescopic rod and a push rod are arranged on the left side of the bottom end of the cylindrical bottle cap placing groove. A sealing top cover is movablyinstalled on the bottle cap placing groove. The bottom end of the lifting cylinder is connected with an absorbing magnetic column through a piston rod. A screw cap clamp is arranged at the bottom endof the absorbing magnetic column. Each time only one bottle cap is allowed to enter the bottle cap lowering groove 812, and then the bottle cap is screwed on the bottle body, the processing is more stable, the bottle cap is clamped in both directions, and the clamping force is more reliable.

The invention discloses a high-yield and high-quality cultivation method for an anti-wilt banana variety. The method comprises the steps that the low-order planting anti-wilt banana variety is adopted for tissue culture seedlings; when the low order means soil preparation or planting, the ground of a planting hole is lower than a garden bed face, a step is formed, the paddy field banana garden level difference is 8-15 cm, and the mountain land banana garden is 14-22 cm; when banana plant corms begin to appear, earthing is performed to protect corms, and root growth is promoted. During early spring planting, the low planting density is adopted, plants can fruit earlier, and plants are prevented from fruiting or being frozen in winter; in summer and autumn, high planting density is adopted for planting, the yield per unit area can be increased, and meanwhile fruit quality is not affected; paper bags and nutritional agents are used for plant ears, so that the problem that fruits become green physiologically can be solved. According to the high-yield and high-quality cultivation method customized for the anti-wilt banana variety, the culture technology can achieve high yield, good quality and high benefits and achieves the great production significance.