Apple can processing technology capable of preventing nutrient loss

Abstract

The invention provides an apple can processing technology capable of preventing nutrient loss. The apple can processing technology is characterized by comprising the following steps of (1) sorting: sorting raw materials according to the purchase time, the varieties and the places of production in sequence of first in and first out; (2) alkaline leaching and peeling: arranging white peach slices subjected to half-opening and core removal on a conveyer belt by a single layer in the manner that core grooves are downward; (3) precooking: performing precooking through a helical precooker, wherein the precooking time is set according to a technical requirement; (4) filling and sealing: pouring white granulated sugar into a pot for heating to micro-boiling, retaining for 5 minutes, and uniformly stirring the materials; and (5) sterilization cooling: performing high-temperature sterilization through a continuous sterilization machine. The apple can processing technology capable of preventing the nutrient loss has the beneficial effects that the peeling efficiency can be obviously improved, and the peeling effect and the appearance quality are enhanced; furthermore, the loss of nutrients such as sugar, proteins, minerals and vitamins in apple cans is obviously alleviated; the nutrient quality of the apple cans is improved; the market competitiveness of products is improved. The apple cans are convenient to carry and high in storage resistant performance, and have market potential.

Description

technical field [0001] The invention relates to a canning process, in particular to an apple canning process for preventing nutrient loss. Background technique [0002] Apple is a plant of the genus Malus in the subfamily Rosaceae, a deciduous tree. According to measurements, every hectogram of apples contains 6.5-11.2g of fructose, 2.5-3.5g of glucose, and 1.0-5.2g of sucrose; it also contains trace elements zinc, calcium, phosphorus, iron, potassium and vitamin B1, vitamin B2, vitamin C and carrots. Vegetarian pectin and cellulose, etc. Apple has extremely high nutritional value and medicinal value. The pectin and tannic acid in apples have astringent effect, which can excrete the toxins and wastes accumulated in the intestinal tract. The crude fiber in it can soften the stool and facilitate excretion; the organic acid can stimulate the intestinal wall and increase peristalsis; and vitamin C is more effective in protecting the cardiovascular system. Recently, according...

AI Technical Summary

Problems solved by technology

[0003] The current precooking process often adopts the precooking method of 85-95 degrees hot water, so that a large amount of nutrients in the raw materials will enter the precooking liquid, and then a large amount will be lost, affecting the nutritional quality of the final product