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Method for preparing canned hawthorn

The technology of hawthorn and canned food is applied in the field of preparation of canned hawthorn, can solve the problems of shortening, the hardness and fragrance of pulp are not easy to maintain, and the heat treatment time is reduced, and the effects of reducing damage, simple and feasible preparation method, and reducing heat treatment time and temperature are achieved.

Inactive Publication Date: 2015-04-29
牟善彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the prior art, the present invention provides a preparation method of canned hawthorn, which simplifies the production process, shortens the processing flow, reduces the heat treatment time and temperature in the processing process, and effectively solves the problem of content oxidation in the current canned hawthorn production. The technical problems of darkening, pulp hardness and fragrance are not easy to maintain, and the loss of nutritional ingredients is reduced; the canned food prepared by the method of the present invention can effectively prevent and treat osteoporosis common in middle-aged and elderly people and prevent fractures by adding a small amount of Chinese herbal medicine ingredients. Occurrence, can reduce medication or do not need to take medication, avoiding the toxic and side effects of drugs

Method used

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Effect test

Embodiment 1

[0017] A preparation method of canned hawthorn, which comprises the steps of:

[0018] Step 1) Pretreatment: select pure, fresh, moderately mature and complete hawthorn as raw materials; then undergo peeling, stem removal and stone removal in order to obtain raw material A;

[0019] Step 2) Water treatment: Soak the raw material A obtained in step 1) in deionized water at 5°C for 3 minutes, and then take it out for later use, which is raw material B;

[0020] Step 3) Enzyme inactivation: Put the raw material B obtained in step 2) in 0.1% (w / w) citric acid aqueous solution for enzymatic inactivation treatment, the temperature is 40°C, the vacuum degree is 0.06Mpa, the time is 5min, take it out for later use, That is raw material C;

[0021] Step 4) Preparation of material liquid A: Boil deionized water in a pot, then add fructose syrup and vitamin C into the boiling water and stir for 3 minutes, then cool naturally; among them, deionized water, fructose syrup and vitamin C Th...

Embodiment 2

[0025] A preparation method of canned hawthorn, which comprises the steps of:

[0026] Step 1) Pretreatment: select pure, fresh, moderately mature and complete hawthorn as raw materials; then undergo peeling, stem removal and stone removal in order to obtain raw material A;

[0027] Step 2) Water treatment: Soak raw material A obtained in step 1) in deionized water at 10°C for 5 minutes, then take it out for later use, which is raw material B;

[0028] Step 3) Enzyme inactivation: Place the raw material B obtained in step 2) in 0.1% (w / w) citric acid aqueous solution for enzymatic inactivation treatment, the temperature is 50°C, the vacuum degree is 0.08Mpa, and the time is 6min. That is raw material C;

[0029] Step 4) Preparation of material liquid A: Boil deionized water in a pot, then add fructose syrup and vitamin C into the boiling water and stir for 3 minutes, then cool naturally; among them, deionized water, fructose syrup and vitamin C The mass ratio of C is 100:3:1...

Embodiment 3

[0033] The invention uses the new technology of temperature control and negative pressure technology to produce canned hawthorn, which reduces a precooking process, further simplifies the production process, and effectively solves the problems of large amount of labor and high production cost in the current production of canned hawthorn. Compared with the traditional process, this technology produces 1 ton of products, the cost is reduced by more than 15%, the production efficiency is increased by more than 40%, and the labor cost is reduced by more than 30%; the heating time is shortened by more than half, and the steam consumption is greatly reduced. The bad cooking taste and the loss of fructose caused by the process of producing canned hawthorn have brought huge profits while improving the quality.

[0034] The comparison between the present invention and similar products is shown in Table 1:

[0035] Table 1

[0036]

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Abstract

The invention belongs to the field of can processing, and discloses a method for preparing canned hawthorn. The method comprises the following steps: 1) pretreatment, 2) water treatment, 3) enzyme deactivation, 4) preparation of material liquid A, 5) preparation of material liquid B, and 6) sealing and sterilization. The preparation method is simple and feasible and the prepared product has high quality and certain health-care function.

Description

technical field [0001] The invention belongs to the field of canned food processing, and in particular relates to a preparation method of canned hawthorn. Background technique [0002] Canned fruit is named differently depending on the material used. Generally, the raw materials of canned fruit are derived from fruits, including hawthorn, apple, lychee, strawberry, yellow peach, etc. The main products are canned hawthorn, canned apple, canned lychee, canned strawberry, etc. [0003] For the processing of canned fruit, the main quality problem is browning. Browning is a widespread discoloration throughout food processing. There are two types of browning reactions: one is discoloration caused by polyphenol oxidation and ascorbic acid oxidation catalyzed by oxidase; discoloration, etc. The discoloration phenomenon during fruit processing is mainly enzymatic browning. Enzymatic browning must have three conditions at the same time: namely polyphenols, polyphenol oxidase and o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/30A23L33/105
Inventor 牟善彬张玉兰
Owner 牟善彬
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