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Production method of apple can

A production method, apple technology, applied in the direction of preserving fruits/vegetables with sugar, food preparation, food science, etc., can solve problems such as single taste, achieve the effect of simple method, prolong shelf life, and improve product quality

Inactive Publication Date: 2013-04-24
TIANJIN BAIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But because people often only eat apples, the taste is relatively single, which can not satisfy people's needs. At present, there are many kinds of canned apples on the market, but still can not satisfy people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of production method of canned apple, the steps are as follows:

[0020] (1) Raw material selection: select fresh apples without pests and mildew, and clean them;

[0021] (2) Raw material treatment: soak the washed apples in a sodium hydroxide solution at 60-65°C and 14 degrees Baume for 15 minutes for peeling treatment, and then neutralize them with a citric acid solution with a mass concentration of 0.2%;

[0022] (3) Then the core of the apple is dug out, and it is placed under the condition of a vacuum degree of 0.07mpa or more to pump air for 5 minutes to remove the air in the apple; then it is cut into blocks to obtain block apples;

[0023] (4) Sugar solution: prepare sugar solution with a sugar content of 50%;

[0024] (5) Canning: the glass jar needs to be sterilized, then pack 300g block apples, and add the 300g white sugar solution prepared in step (4);

[0025] (6) Exhaust and canning: Put the unsealed cans in step (5) into the exhaust box to heat ...

Embodiment 2

[0028] A kind of production method of canned apple, the steps are as follows:

[0029] (1) Raw material selection: select fresh apples without pests and mildew, and clean them;

[0030] (2) Raw material treatment: soak the washed apples in a sodium hydroxide solution at 60-65°C and 12 degrees Baume for 10 minutes for peeling treatment, and then neutralize them with a citric acid solution with a mass concentration of 0.2%.

[0031] (3) Then the core of the apple is dug out, and it is placed under the condition of a vacuum degree of 0.07mpa or more to pump air for 3 minutes, and the air in the apple is removed; then it is cut into blocks to obtain block apples;

[0032] (4) Sugar solution: prepare a white sugar solution with a sugar content of 40%;

[0033] (5) Canning: the glass jar needs to be sterilized, then pack 150g block apples, and add the 300g white sugar solution prepared in step (4);

[0034] (6) Exhaust and canning: Put the unsealed cans in step (5) into the exhaus...

Embodiment 3

[0037] A kind of production method of canned apple, the steps are as follows:

[0038] (1) Raw material selection: select fresh apples without pests and mildew, and clean them;

[0039] (2) Raw material treatment: soak the washed apples in a sodium hydroxide solution at 60-65°C and 16 degrees Baume for 20 minutes for peeling treatment, and then neutralize them with a citric acid solution with a mass concentration of 0.2%;

[0040] (3) Then the core of the apple is dug out, and it is placed under the condition of a vacuum degree of 0.07mpa or more to pump air for 8 minutes to remove the air in the apple; then it is cut into blocks to obtain block apples;

[0041] (4) Sugar solution: prepare sugar solution with a sugar content of 60%;

[0042] (5) Canning: the glass jar needs to be sterilized, then pack 300g block apples, and add the 450g white sugar solution prepared in step (4);

[0043] (6) Exhaust and canning: Put the unsealed cans in the step (5) into the exhaust box to h...

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PUM

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Abstract

The invention relates to a production method of an apple can. The production method comprises the following steps of: peeling cleaned apples, and neutralizing the apples to be neutral by using weak acid; removing cores of the apples, carrying out air exhausting on the apples for 3-8min under a condition that the vacuum degree is higher than 0.07mpa, and cutting the apples into blocks, so as to obtain the block-shaped apples; preparing sugar liquid, wherein the sugar content of the sugar liquid is 40-60%; mixing the block-shaped apples with the sugar liquid in a mass ratio of (0.5-1):1, carrying out heating and air exhausting on the mixture for 35-45min, enabling the central temperature in a tank not to be lower than 85 DEG C, and carrying out can sealing; and sterilizing and cooling, so as to obtain the apple can. According to the production method of the apple can, the method is simple, the operation is convenient, the raw material utilization ratio is high, meanwhile, metabolic activities of microorganisms such as bacteria and fungi are restrained, the microorganisms are in dormant states, the storage life is prolonged, and an energy source is saved; and the production method is suitable for industrial production, pulp of a prepared apple can product is light yellow or yellow and has a bright and shining natural color and a strong chestnut flavor, and the product quality of the can is improved.

Description

technical field [0001] The invention belongs to the field of food, and relates to a canned apple, in particular to a production method of the canned apple. Background technique [0002] Vitamin C in apples is the protector of the cardiovascular system and a healthy element for heart patients. Its nature is sweet and sour, flat, slightly salty, and non-toxic. Lowering cholesterol levels, enhancing memory, laxative and antidiarrheal dual effects, lowering blood pressure, nourishing brain and blood, and promoting sleep. People who eat more apples are far less likely to catch a cold than people who don't eat or eat less apples. Therefore, some scientists and physicians refer to apples as "all-round healthy fruit" or "general practitioner". The air pollution is relatively serious. Eating more apples can improve the respiratory system and lung function, and protect the lungs from dust and smoke in the air. [0003] But because people only eat apples all the time, the taste is r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23B7/08A23L19/00
CPCY02P60/85
Inventor 花清云
Owner TIANJIN BAIYUAN FOOD
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