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Panzhihua can and preparation method thereof

A production method and canned food technology are applied in the field of canned Panzhihua and its production, which can solve the problems of no production method of Panzhihua, waste of resources, and low utilization rate of Panzhihua, and achieve the effect of bright color and luster.

Inactive Publication Date: 2011-08-17
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the edible value and medicinal efficacy of Panzhihua have long been confirmed by the people, the current utilization rate of Panzhihua is very low, resulting in the waste of this precious wild edible flower resource
So far, there is no report of Panzhihua canned food and its preparation method in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Pick Panzhihua from April to June and separate the petals and stamens. Choose fresh and high-quality Panzhihua stamens with thick flesh, moderate maturity, no damage, no disease spots, and no pests. Wash them with clean water and soak them in 1.8% salt solution spare. Prepare the color protection solution with 0.08% citric acid, 0.03% sodium metabisulfite, 0.07% EDTA-2Na, and 1.5% salt in advance. When using it, heat the color protection solution 5 times the weight of Panzhihua to 90°C, put Panzhihua in it and scald it. Drift for 2.5 minutes. Fill the bottle with warm boiled water at 75°C as soon as possible, and add 4% sucrose, 0.8% salt, and 0.05% CaCl 2 and 0.08% citric acid. Use thermal exhaust to make the center temperature of the can reach 72°C and seal it, then use the 15′-15′-15′ / 112°C sterilization method to sterilize the can within 15 minutes, and cool it to about 37°C in sections. After cooling, it is sent to a 37°C incubator for inspection for 5 days. Dur...

Embodiment 2

[0015] Pick Panzhihua from April to June and separate the petals and stamens. Choose fresh and high-quality Panzhihua stamens with thick flesh, moderate maturity, no damage, no disease spots, and no pests. Wash them with clean water and soak them in 2.0% salt solution spare. Prepare the color protection solution with 0.10% citric acid, 0.05% sodium pyrosulfite, 0.05% EDTA-2Na, and 1.8% salt in advance. When using it, heat the color protection solution 6 times the weight of Panzhihua to 95°C, put Panzhihua in it and scald it. Drift for 2.0 minutes. Fill the bottle with warm boiled water at 78°C as soon as possible, and add 6% sucrose, 1.0% salt, and 0.08% CaCl 2 and 0.10% citric acid. Use thermal exhaust to make the center temperature of the can reach 75°C and seal it, then use the 12′-20′-12′ / 110°C sterilization method to sterilize the can within 18 minutes, and cool it to about 37°C in sections. After cooling, it is sent to a 37°C incubator for inspection for 5 days. Durin...

Embodiment 3

[0017] Pick Panzhihua from April to June and separate the petals and stamens. Choose fresh and high-quality Panzhihua stamens with thick flesh, moderate maturity, no damage, no disease spots, and no pests. Wash them with clean water and soak them in 2.5% salt solution spare. Prepare the color protection solution with 0.15% citric acid, 0.04% sodium metabisulfite, 0.06% EDTA-2Na, and 2.0% table salt in advance. When using it, heat the color protection solution 7 times the weight of Panzhihua to 98°C, put Panzhihua in it and scald it. Drift for 1.5 minutes. Fill the bottle with warm boiled water at 80°C as soon as possible, and add 7% sucrose, 0.9% salt, and 0.1% CaCl 2 and 0.12% citric acid. Use thermal exhaust to make the center temperature of the can reach 80°C and seal it, then use the 10′-25′-10′ / 108°C sterilization method to sterilize the can within 20 minutes, and cool it to about 37°C in sections. After cooling, it is sent to a 37°C incubator for inspection for 5 days...

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Abstract

The invention discloses a Panzhihua can and a preparation method thereof. The preparation method comprises the following steps: fresh Panzhihua adopting-washing-soaking with salt water-color protecting-canning-soup injecting- air discharging-sealing-sterilizing-cooling-examining-finishing, wherein, the step of soaking with salt water is to send Panzhihua into 1.5 percent to 2.5 percent of salt solution to be soaked under normal temperature; the step of color protecting is to send Panzhihua into color protecting solution of 85-100DEG C to be scalded and bleached for 1.0-3.5minutes; the step ofsoup injecting is to inject warm boiled water of 70 DEG C to 85 DEG C into bottle which is then added with food additives; the step of air discharging is to use thermal force for heating up the temperature of can center to be 70 DE C to 75 DEG C; the steps of sterilizing and cooling are that after the can is sealed, sterilization can be carried out timely and the time between the can sealing and sterilizing can not exceed 20 minutes; sectional cooling is carried out to be about 37 DEG C. The prepared Panzhihua can reserves the natural color of salmon pink of Panzhihua and has bright color with suitable sweet and sour taste, certain brittleness and notable features.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a panzhihua can and a production method thereof. Background technique: [0002] Panzhihua, scientific name kapok (Bombax malabaricum DC.), also known as hero flower, belongs to the large deciduous tree of Kapokaceae. Panzhihua fresh product has a crude protein content of 4.60%, a complete range of amino acids, and contains VB 1 , VB 2 , VPP, VC, VE and carotene and other vitamins, rich in mineral elements, also contains appropriate amount of cellulose, carbohydrates, acid and pectin and other nutrients. It also has the effects of clearing heat and dehumidification, treating bacillary dysentery, enteritis, and stomach pain. Because wild Panzhihua grows in the natural environment and is not polluted by pesticides and chemical fertilizers, it is a natural and pollution-free "green food". Although the edible value and medicinal efficacy of Panzhihua have long been confir...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 樊建赵天瑞曹建新覃宇悦
Owner KUNMING UNIV OF SCI & TECH
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