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Method for processing flexible packaged fresh canned fruit

A processing method and canned fruit technology are applied in the production field of fresh canned fruit to achieve the effects of being easy to carry, absorbing rural surplus labor, and increasing added value.

Inactive Publication Date: 2010-11-17
LIAOCHENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the technologies disclosed in the above-mentioned documents have their own defects. Therefore, a non-thermal sterilization technology is adopted, which is processed under low temperature conditions and does not need to add high-concentration sugar to prolong the storage period of fresh fruit cans.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the processing method of flexible packaging canned fresh apples

[0024] Take fresh apples, clean off the dirt on the surface, peel and remove the core; cut the apples into fruit pieces, soak them in 0.3% citric acid for 10 minutes, and use a vacuum packaging machine to vacuum pack the apple pieces; place the vacuum-packed fruit pieces in a super- In the high-pressure processing device, apply a pressure of 500Mpa at 30°C, hold the pressure for 10 minutes and release the pressure to normal pressure, then take the vacuum-packed fruit pieces out of the ultra-high-pressure processing device, and carry out secondary vacuum packaging, which is soft-packed canned fresh apples .

Embodiment 2

[0025] Embodiment 2: the processing method of flexible package canned fresh pears

[0026] Take fresh pears, wash off the dirt on the surface, peel and remove the core; cut the pears into pieces, soak them in 0.1% ascorbic acid for 8 minutes, and vacuum-pack the pear pieces with a vacuum packaging machine; place the vacuum-packed pear pieces under ultra-high pressure In the processing device, apply a pressure of 300Mpa at 25°C, hold the pressure for 15 minutes, release the pressure to normal pressure, repeat the above ultra-high pressure treatment 3 times, then take the vacuum-packed fruit pieces out of the ultra-high pressure processing device, and carry out secondary vacuum packaging. It is soft-packed canned fresh pears.

Embodiment 3

[0027] Embodiment 3: the processing method of soft-packed canned fresh peach

[0028] Take fresh peaches, wash off the dirt on the surface, peel and remove the core; cut the peaches into pieces, soak them in a compound solution of 0.05% ascorbic acid and 0.15% citric acid for 12 minutes, and vacuum pack the peaches with a vacuum packaging machine; Put the vacuum-packed peaches in the ultra-high pressure treatment device, apply a pressure of 400Mpa at 35°C, hold the pressure for 12 minutes, release the pressure to normal pressure, repeat the above ultra-high pressure treatment twice, and then take the vacuum-packed peaches out of the ultra-high pressure treatment device , and carry out secondary vacuum packaging, which is soft-packed canned fresh peaches.

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Abstract

The invention provides a method for processing flexible packaged fresh canned fruit. The vacuum-packed fruit slices are subjected to pressure increase, pressure maintenance and pressure release for 1 to 3 times by adopting the super-high pressure technology; and the pressure of between 100 and 1,000 MPa is applied at the temperature of between 4 and 60 DEG C for 1 to 20 minutes. Therefore, the flexible packaged fresh canned fruit prolongs the quality guarantee period on the premise of not adding any extra preservative, and cannot damage nutrient components of the fruit.

Description

technical field [0001] The invention relates to a production method of canned fresh fruit, in particular to a processing method suitable for soft-packed canned fresh fruit produced by cleaning, peeling, cutting, color protection, vacuum packaging and ultra-high pressure treatment. Background technique [0002] At present, fruits are mainly circulated in the market in the form of fresh products after being harvested. This kind of new fruits suffers a lot of losses due to their short shelf life. Traditional canned fruit is a very effective way to increase the storage period of fruit. Generally, canned fruit can be stored for more than half a year at room temperature after processing. However, there are many defects in the traditional canned fruit canning process. The main reason is that high temperature treatment is required, which leads to the destruction of a large number of heat-sensitive nutrients; High, not suitable for people who lose weight. In addition, another short...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/148
Inventor 陈利梅李德茂李燕曾庆华
Owner LIAOCHENG UNIV
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