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Canned pear and preparation method thereof

A pear and canned technology, applied in the field of canned pears and its preparation, can solve the problems of breeding more bacteria, destroying the potassium of pears, and potential safety hazards

Inactive Publication Date: 2015-10-28
WUHU JIAHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the potassium contained in pears will be destroyed in the process of preparing canned food, and more bacteria will grow during the preparation process, which will bring great potential safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0014] The invention provides a kind of preparation method of canned pear, and this preparation method comprises:

[0015] (1) Peel and remove the core of the pear to obtain the pear block M1;

[0016] (2) Carrying out de-enzyming treatment of the pear block M1 to obtain the pear block M2;

[0017] (3) Mixing the pear pieces M2, malic acid, maltodextrin, yellow peach juice, aloe vera powder, food essence, preservatives and water to prepare a mixture M3;

[0018] (4) Said mixture M3 is sealed and canned and sterilized to obtain canned pears.

[0019] In the above preparation method, the method of deenzyming can be selected in a wide range, but in order to better prevent enzymatic action, preferably, the deenzyming treatment is placing the pear piece M1 in a citric acid solution for heat treatment.

[0020] At the same time, the concentration and solvent of the citric acid solution can be selected within a wide range. In order to better prevent enzymatic action, preferably, th...

Embodiment 1

[0030] (1) Peel and remove the core of the pear to obtain the pear block M1;

[0031] (2) At 90° C., 100 g of pear block M1 was heat-treated in 200 g of citric acid aqueous solution with a concentration of 15% by weight for 40 minutes to obtain pear block M2;

[0032] (3) Mix 100g of pear pieces M2, 18g of malic acid, 16g of maltodextrin, 10g of yellow peach juice, 5g of aloe vera powder, 3g of food essence, 4g of potassium sorbate and 300g of water to prepare mixture M3;

[0033] (4) Seal the mixture M3 into a can and irradiate it with ultraviolet rays with a wavelength of 250 nm for 6 hours to prepare canned pears A1.

[0034] The parameters of potassium content and the total number of colonies of the canned pears are shown in Table 1.

Embodiment 2

[0036] (1) Peel and remove the core of the pear to obtain the pear block M1;

[0037] (2) At 80° C., heat-treat 100 g of pear block M1 in 150 g of citric acid aqueous solution with a concentration of 10% by weight for 60 minutes to obtain pear block M2;

[0038] (3) Mix 100g of pear pieces M2, 10g of malic acid, 12g of maltodextrin, 8g of yellow peach juice, 2g of aloe vera powder, 1g of food essence, 2g of sodium dehydroacetate and 200g of water to prepare mixture M3;

[0039] (4) Seal the mixture M3 into a can and irradiate it with ultraviolet light with a wavelength of 200nm for 8h to prepare canned pear A2.

[0040] The parameters of potassium content and the total number of colonies of the canned pears are shown in Table 1.

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PUM

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Abstract

The invention discloses a canned pear and a preparation method thereof. The preparation method is characterized by comprising the following steps: (1) peeling pears, and removing kernels from the pears so as to obtain pear blocks M1; (2) removing water from the pear blocks M1 so as to prepare pear blocks M2; (3) mixing the pear blocks M2, malic acid, maltodextrin, yellow peach juice, aloe powder, edible essence, a preservative and water to prepare a mixture M3; (4) sealing and canning the mixture M3 and performing sterilization so as to prepare the canned pear. The canned pear prepared by the preparation method is rich in potassium and very low in bacterial content.

Description

technical field [0001] The invention relates to the field of canned food preparation, in particular to a canned pear and a preparation method thereof. Background technique [0002] Pear, a plant of the genus Pyrus in the family Rosaceae, generally has a golden or warm yellow outer skin, bright white flesh inside, tender and juicy, sweet taste, and slightly sour core. Pears are distributed in North China, Northeast China, Northwest China and the provinces along the Yangtze River Basin. Pear tastes sweet and slightly sour, cool in nature, enters the lung and stomach meridian; has the effects of promoting body fluid, moistening dryness, clearing away heat, resolving phlegm, and hangover; used for dry cough, thirst, constipation, etc. caused by febrile disease, Yin deficiency or Yin deficiency It can also be used for polydipsia, cough and asthma, yellow phlegm and other diseases caused by internal heat. [0003] In order to preserve pears for a long time, pears are usually can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/10
CPCY02A40/90
Inventor 俞贤龙
Owner WUHU JIAHE FOOD
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