Processing method of canned loquat fruits

Abstract

The invention discloses a processing method of canned loquat fruits. The processing method of the canned loquat fruits comprises the following steps: taking fresh loquat fruits as the raw materials for preparing the canned loquat fruits; containing the canned loquat fruits in vacuum packaging bags, and carrying out vacuum sealed packaging; placing the packaged canned loquat fruits in a ultrahigh-pressure vessel, and carrying out circulation processes containing pressurizing, pressure-maintaining and pressure-relieving for 1-3 times so as to perform ultrahigh-pressure sterilization treatment on the canned loquat fruits, wherein the pressure is 300-600 MPa, the media temperature is 20-30 DEG C, and the pressure maintaining time is 5-30 minutes. The canned loquat fruits in soft packages produced by the processing method disclosed by the invention meet commercial sterilization requirements, and are capable of preserving original texture, flavor and nutrients of the loquat flesh; moreover, no bad smell is produced. The invention is characterized in that the canned loquat fruits are natural, nutritious, safe, convenient and good in taste; moreover, the disadvantages of glass cans and metal cans, namely easy damage and easy rust pollution and the like, are avoided. Thus, the canned loquat fruits are convenient to produce, package, store, transport and eat.

Description

Technical field [0001] The invention belongs to the technical field of food processing cold sterilization, and specifically relates to a processing method of canned loquat. Background technique [0002] Loquat, also known as Luju, Jinwan, and Luzhi, is a plant of the genus Rosaceae, named after it resembles a pipa. Loquat fruit is soft and juicy, moderately sweet and sour, and rich in nutrition. It contains a large amount of carbohydrates, vitamins and various minerals. It has the functions of moisturizing the lungs, relieving cough, clearing heat, and invigorating the stomach. It is a kind of health care welcomed by consumers. fruit. The harvest period of loquat is short, from April to June each year. The physiological activities of the fruit after harvest are vigorous, and it is very perishable and not resistant to storage and transportation. Therefore, loquat is usually processed into canned food to extend its storage period. [0003] The traditional method of canned loquat st...

AI Technical Summary

Problems solved by technology

[0003] The traditional sterilization method for canned loquat is heat sterilization. Although heat sterilization can ensure the safety of food in terms of microorganisms, it will destroy the heat-sensitive nutrients in the food and affect the texture and flavor of the product.

The heat-sterilized canned loquat loses nutrition, changes flavor, and softens texture, which reduces its commodity value

At the same time, the glass jars and metal cans commonly used in canned loquats have slow heat transfer during the thermal sterilization process, long sterilization time, and high energy consumption.

When the product is in circulation, it is very easy to be damaged and produce rust pollution, which brings a lot of inconvenience to people's transportation and carrying