The invention belongs to the technical field of
food processing, and particularly relates to a method for improving
hardness of canned peaches. The invention provides a method for improving
hardness of canned peaches. The method comprises the following preparation steps: S1, removing peach hair from yellow-meat wild peaches; s2, soaking peaches in alkali liquor, peeling the peaches, and cleaning the peaches until the peaches are neutral; s3, denucleating the peaches,
cutting the peaches into petals to obtain peach petals, soaking the peach petals in a low-esterification-degree wild peach
pectin-
cane sugar solution, and carrying out electromagnetic treatment; and S4, soaking the peach petals in a
calcium ion solution, carrying out vacuum treatment, and then cleaning the peach petals with deionized water to obtain the peach petals. The natural low-esterification-degree
pectin is added into the
sucrose solution, the characteristic that the low-esterification-degree
pectin is combined with
calcium ions to form gel under the acidic condition is utilized, and electromagnetic treatment is assisted to promote combination of the low-esterification-degree pectin and the
calcium ions, so that the problem that the
hardness of the yellow peaches for canning is reduced in the
processing process is effectively solved; meanwhile, the integrity of the pulp tissue structure is protected, and the natural
flavor and nutritional ingredients are effectively reserved.