Control method of pulp organization softening of fruit and vegetable tin product in shelf life

A control method and shelf life technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of reducing the softening rate of cucumber tissues, achieve the effects of inhibiting pulp softening, high cost performance, and extending shelf life

Inactive Publication Date: 2012-02-29
海通食品集团余姚有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have also shown that when cucumber slices are under acidic and high-salt conditions, low concentrations of calcium ions can reduce the softening rate of cucumber tissues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the production of anti-softening yellow peach canned product

[0023] After picking, splitting, digging and peeling the yellow peaches, take 3kg of yellow peach samples of uniform size in each batch, take 3kg of water and prepare 0.4% pectin solution to soak the pulp under pressure (0.3-0.5MPa) 10min. After soaking, the yellow peach pulp is pulled out and poured into the preheated nano-calcium carbonate (particle size 80-100nm) dispersed precooking liquid. The precooking temperature is controlled at 90-95° C. and the precooking time is 4 minutes. After the precooking is completed, the pulp is taken out, cooled and rinsed, trimmed, canned, weighed, added soup, vacuum sealed, sterilized, cooled, and then stacked and put into storage. It can ensure that the pulp will not soften during the shelf life of 18 months. The storage experiment and research results show that the storage time can be extended for 1-2 months. The calcium pectate content of the product ...

Embodiment 2

[0024] Example 2: Production of Anti-softening Canned Orange Products

[0025] After grading, cleaning, blanching, peeling, tangling, and splitting the orange raw materials, take 3kg of orange samples of uniform size in each batch, and take 3kg of water to configure 0.4% pectin solution under pressure (0.3-0.5MPa) Soak the pulp for 10 minutes. After soaking, remove the orange pulp, pour it into the pre-prepared nano-calcium carbonate (particle size 80-100nm) dispersion and soak for 4 minutes. After soaking, the orange pulp is taken out, sorted by classification, canned, souped, vacuum-sealed, sterilized, cooled, and then stacked and put into storage. It can guarantee that the orange pulp will not soften during the shelf life of 16 months. The calcium pectate content of the product reaches 0.4%, and the hardness value reaches 0.13kg / cm 3 .

Embodiment 3

[0026] Embodiment 3: the production of anti-softening capsicum canned product

[0027] Selection and processing of pepper raw materials, blanching, soup preparation, canning, juice injection, exhaust, sealing, sterilization, and finally wiping the cans for storage. During the processing, for every 3 kg of chili raw material cut into appropriate small pieces, 3 kg of water is taken to configure 0.4% pectin solution to soak the chili pulp for 10 min under pressure (0.3-0.5 MPa). After soaking, remove the pepper pulp, pour it into the pre-heated nano-calcium carbonate dispersed blanching solution, and blanch for 4 minutes. After blanching, remove the pepper pulp to complete the post-processing process. It can guarantee that the pepper pulp will not soften during the shelf life of 20 months. The calcium pectate content of the product reaches 0.5%, and the hardness value reaches 0.21kg / cm 3 .

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PUM

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Abstract

The invention discloses a control method of pulp organization softening of fruit and vegetable tin products in quality guarantee period, belonging to the technical field of food processing. The method comprises the following steps: selecting raw materials of a fruit and vegetable tin and peeling off the raw materials; taking pulp samples with uniform size, soaking the pulp for 10min in pectin solution with mass concentration of 0.4% at the condition of pressurization at 0.30-0.5MPa; taking out the pulp after soaking; pouring into preheated calcium carbonate dispersion precooked solution with the mass concentration of 0.3% and the granularity of 80-100nm; controlling the precooked temperature at 90-95 DEG C and the precooked time for 4min; taking out the pulp after precooking; and cooling,rinsing, finishing, packaging, weighing, adding soup, sealing in vacuum condition, sterilizing, cooling, stacking and warehousing. The pectin and the calcium carbonate dispersion solution are adoptedfor soaking to enhance the hardness of the tin product pulp, and the hardness can reach 0.13-0.32kg / cm3 in the quality guarantee period within 16-20 months.

Description

technical field [0001] The invention relates to a method for improving the softening effect of canned pulp tissue within the shelf life, and the invention belongs to the technical field of fruit and vegetable food processing, and relates to canned fruit and vegetable processing. Background technique [0002] Fruits and vegetables occupy an irreplaceable position in the food structure of human beings. With the characteristics of natural raw materials, they endow the human body with health. Relatively speaking, fruits and vegetables contain a large amount of vitamins, minerals and some natural products that are vital to human health. A large number of experiments, especially from epidemiological evidence, show that eating more fruits and vegetables in the diet can reduce the incidence of chronic diseases, and has a strong preventive effect on many cancers, cardiovascular diseases, and strokes. Because many fruits are not resistant to storage, they are often processed into cann...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/157A23B7/154
Inventor 王央苗张慜王建成楼芳琼郑利琴郑兆虎
Owner 海通食品集团余姚有限公司
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