阅读说明：本技术 一种糖水樱桃罐头的制备方法 (Preparation method of canned cherries in syrup ) 是由 郝鹏 于 2018-08-05 设计创作，主要内容包括：本发明公开了一种糖水樱桃罐头的制备方法,该方法包括选料、处理、预煮、配汤液、灌装、密封和杀菌步骤,其中,所配制的汤液中含有樱桃汁；汤液的配制方法如下：将选料步骤中不达标的樱桃洗净、去杂,按料液比为8～12:6～8的比例加水,加热至沸腾并维持10～15分钟,过滤,滤液即为樱桃汁；将樱桃汁与水以体积比为2～5:1配制,煮沸,按固液比为200～300g:1L加入冰糖,搅拌均匀,即得汤液。本发明在汤液中加入樱桃汁,既延长了罐头的褪色时间,又充分利用原材料,节约了生产成本。(The invention discloses a preparation method of canned cherries in syrup, which comprises the steps of material selection, treatment, precooking, soup preparation, filling, sealing and sterilization, wherein the prepared soup contains cherry juice; the preparation method of the soup comprises the following steps: cleaning cherries which do not reach the standard in the material selection step, removing impurities, adding water according to the material-liquid ratio of 8-12: 6-8, heating to boil and maintaining for 10-15 minutes, and filtering to obtain filtrate, namely cherry juice; the cherry juice and water are prepared according to the volume ratio of 2-5: 1, boiled, added with crystal sugar according to the solid-liquid ratio of 200-300 g:1L, and stirred uniformly to obtain the soup. The cherry juice is added into the soup, so that the fading time of the can is prolonged, the raw materials are fully utilized, and the production cost is saved.)

1. A preparation method of canned cherries in syrup comprises the steps of material selection, treatment, precooking, soup preparation, filling, sealing and sterilization, and is characterized in that: the soup preparation method comprises the following steps: cleaning cherries which do not reach the standard in the material selection step, removing impurities, adding water according to the material-liquid ratio of 8-12: 6-8, heating to boil and maintaining for 10-15 minutes, and filtering to obtain filtrate, namely cherry juice; the cherry juice and water are prepared according to the volume ratio of 2-5: 1, boiled, added with crystal sugar according to the solid-liquid ratio of 200-300 g:1L, and stirred uniformly to obtain the soup.

2. A method of making canned cherries in syrup according to claim 1, wherein: the method comprises the following steps:

1) selecting materials: selecting a single cherry with the diameter of more than 1.5 cm;

2) and (3) treatment: cleaning the selected cherries, removing stems, and soaking in a calcium chloride solution for 6 hours;

3) pre-cooking: pre-boiling the treated cherry in boiling water containing 0.02% of citric acid for 1-4 minutes, taking out, and cooling to normal temperature with running water;

4) preparing soup: cleaning cherries which do not reach the standard in the material selection step, removing impurities, adding water according to the material-liquid ratio of 8-12: 6-8, heating to boil and maintaining for 10-15 minutes, and filtering to obtain filtrate, namely cherry juice; preparing cherry juice and water in a volume ratio of 2-5: 1, boiling, adding crystal sugar according to a solid-to-liquid ratio of 200-300 g:1L, and stirring uniformly to obtain a soup;

5) filling and sealing: the pre-cooked cherry and the soup are mixed according to the weight ratio of 110-140: mixing and filling according to the proportion of 100-120, and performing vacuum sealing by using an exhaust method;

6) and (3) sterilization: and (3) performing rolling sterilization, wherein the sterilization water temperature is 90-100 ℃, the sterilization time is 10-20 min, and cooling to obtain the canned cherry in syrup.

3. A method of preparing canned cherries in syrup according to claim 1 or 2, characterized in that: the soup preparation method comprises the following steps: cleaning cherries which do not reach the standard in the material selection step, removing impurities, adding water according to the material-liquid ratio of 8-12: 6-8, heating to boil and maintaining for 10-15 minutes, and filtering to obtain filtrate, namely cherry juice; the cherry juice and water are prepared according to the volume ratio of 2-5: 1, boiled, added with crystal sugar according to the solid-liquid ratio of 200-300 g:1L, uniformly stirred, cooled to 60-75 ℃, adjusted to the pH value of 3-4, and stirred to obtain the soup.

4. A method of making canned cherry in syrup according to claim 3, characterized in that: citric acid was used to adjust the pH.

5. A method of making canned cherries in syrup according to claim 2, characterized in that: in the step 5), the tank opening vacuum degree is 53.3-60.0 KPa.

Technical Field

The invention relates to a fruit can, in particular to a preparation method of a canned cherry in syrup.

Background

The cherry has bright color and delicious flavor, contains rich nutrition, contains 59mg of iron in every hundred grams of cherry, is at the head of the fruit, and has 4-5 times more vitamin A content than grapes, apples and oranges. In addition, the cherry is rich in a plurality of important natural health-care functional components such as anthocyanin, quercetin, kaempferol, P-coumaric acid, gallic acid, perillyl alcohol, melatonin and the like, also contains vitamin B, vitamin C, mineral elements such as calcium, phosphorus and the like, has the effects of regulating the middle warmer, benefiting the spleen, nourishing and stimulating the appetite for a human body, can promote the regeneration of hemoglobin, has certain tonifying effect on anemic patients, and is popular with people. In recent years, the planting area of cherries is continuously increased, the yield is improved year by year, but because the cherries are thin in skin, tender in meat, high in temperature in the harvesting season and extremely not durable in storage, the market supply device is short, the supply period of the cherries can be prolonged to a certain extent from the aspects of improving cherry varieties, cultivating in protected areas and the like, and the problem of short supply period of the cherries cannot be fundamentally solved. The technical means of controlled atmosphere storage, cold chain transportation, comprehensive insurance and the like have certain effects, but the cost is high, the technology is complex, and the large-scale popularization and application under the existing production conditions are difficult.

The cherry can storage is an effective measure for prolonging the storage period, cherry fruit cells are tender, juice is sweet and beautiful, the cherry fruit cells are often damaged in processing, the cherry fruit cells are rough in texture and lose flavor, and the preservation of the original color, flavor and tissue form becomes the primary problem for preparing the cherry bare head. Particularly, natural pigment, namely anthocyanin, contained in the cherry is a water-soluble substance, and is easy to fade during processing, so that artificial dyeing is often needed, and the problems of color distortion, excessive pigment retention and the like often occur in the dyeing process. Therefore, the maintenance of the natural color, shape, fragrance and taste is actively explored at home and abroad at present.

Disclosure of Invention

The invention aims to provide a preparation method of canned cherry in syrup without adding artificial pigment.

The invention provides a preparation method of canned cherries in syrup, which comprises the steps of material selection, treatment, precooking, soup preparation, filling, sealing and sterilization, wherein the soup preparation method comprises the following steps: cleaning cherries which do not reach the standard in the material selection step, removing impurities, adding water according to the material-liquid ratio of 8-12: 6-8, heating to boil and maintaining for 10-15 minutes, and filtering to obtain filtrate, namely cherry juice; the cherry juice and water are prepared according to the volume ratio of 2-5: 1, boiled, added with crystal sugar according to the solid-liquid ratio of 200-300 g:1L, and stirred uniformly to obtain the soup.

Preferably, the preparation method of the canned cherry in syrup comprises the following steps:

1) selecting materials: selecting a single cherry with the diameter of more than 1.5 cm;

2) and (3) treatment: cleaning the selected cherries, removing stems, and soaking in a calcium chloride solution for 6 hours;

3) pre-cooking: pre-boiling the treated cherry in boiling water containing 0.02% citric acid for 1 min, taking out, and cooling to normal temperature with running water;

4) preparing soup: cleaning cherries which do not reach the standard in the material selection step, removing impurities, adding water according to the material-liquid ratio of 10:8, heating to boil and maintaining for 10 minutes, and filtering to obtain filtrate, namely cherry juice; preparing cherry juice and water at a volume ratio of 2:1, boiling, adding crystal sugar at a solid-to-liquid ratio of 240g to 1L, and stirring to obtain decoction;

5) filling and sealing: the pre-cooked cherry and the soup are mixed according to the weight ratio of 110-140: mixing and filling according to the proportion of 100-120, and performing vacuum sealing by using an exhaust method;

6) and (3) sterilization: and (3) performing rolling sterilization, wherein the sterilization water temperature is 90-100 ℃, the sterilization time is 10-20 min, and cooling to obtain the canned cherry in syrup.

Preferably, the method for preparing the soup comprises the following steps: cleaning cherries which do not reach the standard in the material selection step, removing impurities, adding water according to the material-liquid ratio of 8-12: 6-8, heating to boil and maintaining for 10-15 minutes, and filtering to obtain filtrate, namely cherry juice; the cherry juice and water are prepared according to the volume ratio of 2-5: 1, boiled, added with crystal sugar according to the solid-liquid ratio of 200-300 g:1L, uniformly stirred, cooled to 60-75 ℃, adjusted to the pH value of 3-4, and stirred to obtain the soup.

Further preferably, citric acid is used to adjust the pH.

Preferably, in the step 5), the degree of vacuum for opening the tank is 53.3 to 60.0 KPa.

Compared with the prior art, the invention has the following beneficial effects:

1) the cherry juice is added into the soup, so that the color of the canned cherry is beautified, and meanwhile, the artificial pigment is replaced, and the canned cherry is attractive and healthy.

2) Unqualified cherries are fully utilized to prepare cherry juice, raw materials are fully utilized, resource waste is avoided, and production cost is saved.

3) The addition of the cherry juice prolongs the fading time of the canned cherry in syrup, and increases the color, luster and flavor of the canned cherry.

Detailed Description

The following specific examples further illustrate the invention but are not intended to limit the invention thereto.