阅读说明：本技术 一种黄桃罐头及其生产工艺 (Yellow peach can and production process thereof ) 是由 马慧良 于 2020-12-01 设计创作，主要内容包括：本发明公开一种黄桃罐头,包括以下重量份原料：黄桃果肉80～100份、纯净水40～50份、柠檬酸5～10份、金银花3～5份、枸杞3～5份、蜂蜜10～20份、香草3～5份、盐5～6份、木糖醇10～15份、冰糖20～30份、红小豆粉15～20份,其生产工艺包括以下步骤：果实选择、切瓣护色、漂洗蒸煮、罐液配制、灌装注液和封盖存储；本发明通过将纯净水、冰糖、蜂蜜、盐、木糖醇和红小豆粉制备成罐液,使生产出的黄桃罐头具有一定润肺止咳、保护肝脏、增强抵抗力、保护牙齿、行血补血和健脾祛湿的功效,通过在黄桃罐头生产过程中加入金银花、枸杞和香草等原料,使生产出的黄桃罐头还具备清热解毒、调血糖、降血压和安神醒老的作用,营养丰富,制得推广。(The invention discloses a yellow peach can which comprises the following raw materials in parts by weight: 80-100 parts of yellow peach pulp, 40-50 parts of purified water, 5-10 parts of citric acid, 3-5 parts of honeysuckle, 3-5 parts of medlar, 10-20 parts of honey, 3-5 parts of vanilla, 5-6 parts of salt, 10-15 parts of xylitol, 20-30 parts of rock candy and 15-20 parts of red bean powder, and the production process comprises the following steps: selecting fruits, cutting petals, protecting color, rinsing, cooking, preparing tank liquid, filling, injecting liquid and sealing and storing; the invention prepares purified water, crystal sugar, honey, salt, xylitol and small red bean powder into can liquid, so that the produced canned yellow peach has certain efficacies of moistening lung and relieving cough, protecting liver, enhancing resistance, protecting teeth, promoting blood circulation and replenishing blood, and invigorating spleen and eliminating dampness.)

1. A yellow peach can is characterized in that: the feed comprises the following raw materials in parts by weight: 80-100 parts of yellow peach pulp, 40-50 parts of purified water, 5-10 parts of citric acid, 3-5 parts of honeysuckle, 3-5 parts of medlar, 10-20 parts of honey, 3-5 parts of vanilla, 5-6 parts of salt, 10-15 parts of xylitol, 20-30 parts of rock candy and 15-20 parts of red bean powder.

2. A production process of canned yellow peaches is characterized in that: the method comprises the following steps:

the method comprises the following steps: fruit selection

Selecting fresh, full, round and symmetrical fruit types, no diseases and insect pests, no rot, no mechanical injury, no deformity and standard maturity and size of yellow peach fruits, soaking the selected yellow peach fruits in a container filled with cleaning liquid for a specified time, scrubbing peach hairs, dust and mud scales on the surfaces of the yellow peach fruits by using a brush, washing the cleaned yellow peach fruits with clean water, draining water, and placing the cleaned yellow peach fruits in a cool and ventilated place for airing for later use;

step two: color protection of cutting petals

According to the first step, firstly, longitudinally cutting a specified weight part of yellow peach fruit into two halves along a joint, removing the peel of the yellow peach fruit which is cut into two halves by using a peeler, then putting the yellow peach fruit which is peeled and cut into two halves into saline water for soaking and carrying out primary color protection, taking out the yellow peach fruit after soaking, removing the kernel of the yellow peach fruit by using a kernel remover, then slicing the kernel-removed yellow peach fruit, then putting the flaky yellow peach fruit into alkaline aqueous solution for soaking and carrying out secondary color protection, and taking out the flaky yellow peach fruit for later use after soaking;

step three: rinsing and cooking

According to the second step, firstly, cleaning the yellow peach fruits subjected to secondary color protection with clear water, then putting the cleaned yellow peach fruits into a stainless steel container, adding the clear water, then adding the citric acid, the honeysuckle, the medlar and the vanilla in specified weight parts into the clear water, heating, cooking, taking out the yellow peach fruits, the honeysuckle, the medlar and the vanilla in the clear water by using a strainer after cooking for specified time, putting the yellow peach fruits, the honeysuckle, the medlar and the vanilla into cold water for cooling, and putting the yellow peach fruits, the honeysuckle, the medlar and the vanilla into a sealed container for temporary storage and standby after cooling;

step four: preparation of pot liquor

Adding purified water in a specified weight part into a stainless steel boiler, heating and boiling, adding crystal sugar in the boiled purified water in the specified weight part, dissolving and uniformly stirring, adding honey, salt, xylitol and small red bean powder in the specified weight part into the stainless steel boiler, continuously heating and stirring, heating for half an hour to prepare a pot liquid, and putting the pot liquid into a heat preservation container to preserve heat at the temperature of 80 ℃;

step five: filling liquid

Firstly, taking out the yellow peach fruits, the honeysuckle, the medlar and the vanilla temporarily stored in a sealed container, quickly filling the yellow peach fruits, the honeysuckle, the medlar and the vanilla into a pretreated empty can, wherein the yellow peach fruits are arranged in order and the honeysuckle, the medlar and the vanilla are uniformly distributed during canning, then injecting a canned liquid insulated in an insulated container into the can, and keeping a 5mm top gap in the can;

step six: capping storage

Firstly, lightly screwing the can cover on the can opening, heating and exhausting, then screwing the can cover on the can opening, putting the can cover into a pasteurization machine for sterilization, then cooling the can body to normal temperature through water bath cooling to obtain the yellow peach can, and finally putting the yellow peach can into a clean and ventilated shade place for storage.

3. The production process of the canned yellow peaches as claimed in claim 2, wherein the production process comprises the following steps: in the first step, selecting yellow peach fruits with the real-time maturity of 8-9 as fruits with standard maturity, selecting yellow peach fruits with the diameter of 5-8 cm as fruits with standard size, and soaking the yellow peach fruits in a container containing cleaning liquid for 60 minutes, wherein the cleaning liquid is prepared by mixing clean water and small soda water, and the mixing ratio of the clean water to the small soda water is 2: 1.

4. The production process of the canned yellow peaches as claimed in claim 2, wherein the production process comprises the following steps: in the second step, the yellow peach fruits adopt normal saline with the concentration of 2% when being soaked for the first time for color protection, the soaking time is 15 minutes, the yellow peach fruits adopt edible alkaline water with the concentration of 1% when being soaked for the second time for color protection, and the soaking time is 10 minutes.

5. The production process of the canned yellow peaches as claimed in claim 2, wherein the production process comprises the following steps: and in the second step, after the yellow peach fruit is denucleated, a stainless steel blade is adopted to hang residual skin and residual kernels on the front side, the back side and the pit positions, spots and pits on the surface are trimmed, and the edge of a knife is required to be neat and smooth and has no rough edges during trimming.

6. The production process of the canned yellow peaches as claimed in claim 2, wherein the production process comprises the following steps: in the third step, the heating temperature of the yellow peach fruits, the honeysuckle, the medlar and the vanilla in a stainless steel container is 100 ℃, the heating and stewing time is 5 minutes, the cooling after the heating and stewing is carried out by adopting clear water at 0 ℃, and the cooling time is 1 minute.

7. The production process of the canned yellow peaches as claimed in claim 2, wherein the production process comprises the following steps: and fifthly, the concrete steps of the empty tank pretreatment include that the intact conditions of the empty tank and the tank cover are firstly checked, the empty tank and the tank cover are soaked and cleaned through clear water after the empty tank and the tank cover are intact, then the empty tank and the tank cover are scrubbed through a brush, then the empty tank and the tank cover are drained and dried, and sterilization and disinfection are carried out on the empty tank and the tank cover through an ultraviolet sterilization box.

Technical Field

The invention relates to the technical field of food production and processing, in particular to a yellow peach can and a production process thereof.

Background

Yellow peaches are also called yellow peach, belong to peach genus of Rosaceae, are famous because the meat is yellow, can play a role in relaxing the bowels, reducing blood sugar and blood fat, resisting free radicals, dispelling dark spots, delaying aging, improving immunity and the like after being frequently eaten, can also promote appetite, can be called health care fruits and health care peaches, are rich in nutrition, contain rich antioxidants, dietary fibers, iron calcium and a plurality of trace elements, are soft and hard when being eaten, have little sweet and sour, have fragrance, moderate moisture and mature sugar degree of 14-15 degrees, and can be called as yellow peach can made of yellow peaches, the yellow peach can has unique flavor and is convenient to store, can be eaten after being opened, can also be eaten by high-temperature heating, has better taste after being refrigerated, and is deeply loved by the masses of people;

at present, most of canned yellow peaches in the market are single in ingredients, not fine and smooth in taste, insufficient in functionality and single in nutrition, and cannot gradually meet the increasing high requirements of users.

Disclosure of Invention

In order to solve the problems, the invention aims to provide a yellow peach can and a production process thereof, the process keeps the taste and flavor of the yellow peach on the premise of not damaging the nutritional ingredients of the yellow peach fruits, is healthy and health-preserving, is safe to eat, is simple in production process, easy to operate and low in production cost, improves the market competitiveness and the economic benefit of the yellow peach can product to a certain extent, and is worthy of wide popularization.

In order to achieve the purpose of the invention, the invention is realized by the following technical scheme: the yellow peach can comprises the following raw materials in parts by weight: 80-100 parts of yellow peach pulp, 40-50 parts of purified water, 5-10 parts of citric acid, 3-5 parts of honeysuckle, 3-5 parts of medlar, 10-20 parts of honey, 3-5 parts of vanilla, 5-6 parts of salt, 10-15 parts of xylitol, 20-30 parts of rock candy and 15-20 parts of red bean powder.

A production process of canned yellow peaches comprises the following steps:

the method comprises the following steps: fruit selection

Selecting fresh, full, round and symmetrical fruit types, no diseases and insect pests, no rot, no mechanical injury, no deformity and standard maturity and size of yellow peach fruits, soaking the selected yellow peach fruits in a container filled with cleaning liquid for a specified time, scrubbing peach hairs, dust and mud scales on the surfaces of the yellow peach fruits by using a brush, washing the cleaned yellow peach fruits with clean water, draining water, and placing the cleaned yellow peach fruits in a cool and ventilated place for airing for later use;

step two: color protection of cutting petals

According to the first step, firstly, longitudinally cutting a specified weight part of yellow peach fruit into two halves along a joint, removing the peel of the yellow peach fruit which is cut into two halves by using a peeler, then putting the yellow peach fruit which is peeled and cut into two halves into saline water for soaking and carrying out primary color protection, taking out the yellow peach fruit after soaking, removing the kernel of the yellow peach fruit by using a kernel remover, then slicing the kernel-removed yellow peach fruit, then putting the flaky yellow peach fruit into alkaline aqueous solution for soaking and carrying out secondary color protection, and taking out the flaky yellow peach fruit for later use after soaking;

step three: rinsing and cooking

According to the second step, firstly, cleaning the yellow peach fruits subjected to secondary color protection with clear water, then putting the cleaned yellow peach fruits into a stainless steel container, adding the clear water, then adding the citric acid, the honeysuckle, the medlar and the vanilla in specified weight parts into the clear water, heating, cooking, taking out the yellow peach fruits, the honeysuckle, the medlar and the vanilla in the clear water by using a strainer after cooking for specified time, putting the yellow peach fruits, the honeysuckle, the medlar and the vanilla into cold water for cooling, and putting the yellow peach fruits, the honeysuckle, the medlar and the vanilla into a sealed container for temporary storage and standby after cooling;

step four: preparation of pot liquor

Adding purified water in a specified weight part into a stainless steel boiler, heating and boiling, adding crystal sugar in the boiled purified water in the specified weight part, dissolving and uniformly stirring, adding honey, salt, xylitol and small red bean powder in the specified weight part into the stainless steel boiler, continuously heating and stirring, heating for half an hour to prepare a pot liquid, and putting the pot liquid into a heat preservation container to preserve heat at the temperature of 80 ℃;

step five: filling liquid

Firstly, taking out the yellow peach fruits, the honeysuckle, the medlar and the vanilla temporarily stored in a sealed container, quickly filling the yellow peach fruits, the honeysuckle, the medlar and the vanilla into a pretreated empty can, wherein the yellow peach fruits are arranged in order and the honeysuckle, the medlar and the vanilla are uniformly distributed during canning, then injecting a canned liquid insulated in an insulated container into the can, and keeping a 5mm top gap in the can;

step six: capping storage

Firstly, lightly screwing the can cover on the can opening, heating and exhausting, then screwing the can cover on the can opening, putting the can cover into a pasteurization machine for sterilization, then cooling the can body to normal temperature through water bath cooling to obtain the yellow peach can, and finally putting the yellow peach can into a clean and ventilated shade place for storage.

The further improvement lies in that: in the first step, selecting yellow peach fruits with the real-time maturity of 8-9 as fruits with standard maturity, selecting yellow peach fruits with the diameter of 5-8 cm as fruits with standard size, and soaking the yellow peach fruits in a container containing cleaning liquid for 60 minutes, wherein the cleaning liquid is prepared by mixing clean water and small soda water, and the mixing ratio of the clean water to the small soda water is 2: 1.

The further improvement lies in that: in the second step, the yellow peach fruits adopt normal saline with the concentration of 2% when being soaked for the first time for color protection, the soaking time is 15 minutes, the yellow peach fruits adopt edible alkaline water with the concentration of 1% when being soaked for the second time for color protection, and the soaking time is 10 minutes.

The further improvement lies in that: and in the second step, after the yellow peach fruit is denucleated, a stainless steel blade is adopted to hang residual skin and residual kernels on the front side, the back side and the pit positions, spots and pits on the surface are trimmed, and the edge of a knife is required to be neat and smooth and has no rough edges during trimming.

The further improvement lies in that: in the third step, the heating temperature of the yellow peach fruits, the honeysuckle, the medlar and the vanilla in a stainless steel container is 100 ℃, the heating and stewing time is 5 minutes, the cooling after the heating and stewing is carried out by adopting clear water at 0 ℃, and the cooling time is 1 minute.

The further improvement lies in that: and fifthly, the concrete steps of the empty tank pretreatment include that the intact conditions of the empty tank and the tank cover are firstly checked, the empty tank and the tank cover are soaked and cleaned through clear water after the empty tank and the tank cover are intact, then the empty tank and the tank cover are scrubbed through a brush, then the empty tank and the tank cover are drained and dried, and sterilization and disinfection are carried out on the empty tank and the tank cover through an ultraviolet sterilization box.

The invention has the beneficial effects that: the invention selects yellow peach fruits with standard maturity and size to ensure that the produced canned yellow peach has bright color and fragrant flavor, prepares purified water, crystal sugar, honey, salt, xylitol and small red bean powder into can liquid, ensures that the produced canned yellow peach has certain efficacies of moistening lung and relieving cough, protecting liver, enhancing resistance, protecting teeth, promoting blood circulation and enriching blood, strengthening spleen and eliminating dampness, and has the functions of clearing heat and detoxicating, regulating blood sugar, lowering blood pressure and calming the nerves and waking up the aged by adding honeysuckle, medlar, vanilla and other raw materials in the production process of the canned yellow peach, the invention keeps the taste and flavor of the canned yellow peach without destroying the nutritional ingredients of the yellow peach fruits, has the advantages of health and health preservation, safe eating, simple production process, easy operation and low production cost, and improves the market competitiveness and economic benefit of the canned yellow peach products to a certain extent, is worthy of wide popularization.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a flow chart of the production process of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," "third," "fourth," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

Referring to fig. 1, the embodiment provides a yellow peach can, which comprises the following raw materials in parts by weight: 80-100 parts of yellow peach pulp, 40-50 parts of purified water, 5-10 parts of citric acid, 3-5 parts of honeysuckle, 3-5 parts of medlar, 10-20 parts of honey, 3-5 parts of vanilla, 5-6 parts of salt, 10-15 parts of xylitol, 20-30 parts of rock candy and 15-20 parts of red bean powder.

The production process comprises the following steps:

the method comprises the following steps: fruit selection

Selecting fresh, full, round and symmetrical fruit types, no diseases and insect pests, no rot, no mechanical injury, no deformity and standard maturity and size of yellow peach fruits, then putting the selected yellow peach fruits into a container containing cleaning liquid for soaking, cleaning peach hair, dust and mud on the surfaces of the yellow peach fruits by using a brush after soaking for a specified time, then washing the cleaned yellow peach fruits with clean water, draining water, and placing in a cool and ventilated place for airing for later use, wherein the yellow peach fruits with the maturity of 8-9 are the fruits with the standard maturity, the yellow peach fruits with the diameter of 5-8 cm are the fruits with the standard size, and are soaked in the container containing the cleaning liquid for 60 minutes, the cleaning liquid is prepared by mixing clean water and small soda water, and the mixing ratio of the clean water and the small soda water is 2: 1;

step two: color protection of cutting petals

According to the first step, firstly, longitudinally cutting a specified weight part of yellow peach fruit into two halves along a joint, removing the peel of the yellow peach fruit which is cut into two halves by using a peeler, then putting the yellow peach fruit which is peeled and cut into two halves into saline for soaking and carrying out primary color protection, taking out the yellow peach fruit after soaking, removing the kernel of the yellow peach fruit by using a kernel remover, then slicing the yellow peach fruit which is kernel-removed, then putting the flaky yellow peach fruit into alkaline aqueous solution for soaking and carrying out secondary color protection, and taking out the flaky yellow peach fruit for later use after soaking, wherein the yellow peach fruit adopts 2% physiological saline during primary color protection, the soaking time is 15 minutes, the yellow peach fruit adopts 1% edible alkaline aqueous solution during secondary color protection, and the soaking time is 10 minutes;

step three: rinsing and cooking

According to the second step, firstly cleaning the yellow peach fruits subjected to secondary color protection by using clean water, then putting the cleaned yellow peach fruits into a stainless steel container, adding the clean water, then adding citric acid, honeysuckle, medlar and vanilla in specified weight parts into the clean water, heating and cooking, taking out the yellow peach fruits, honeysuckle, medlar and vanilla in the clean water by using a strainer after cooking for specified time, putting the yellow peach fruits, honeysuckle, medlar and vanilla into cold water for cooling, putting the yellow peach fruits, honeysuckle, medlar and vanilla into a sealed container for temporary storage after cooling, wherein the heating temperature of the yellow peach fruits, honeysuckle, medlar and vanilla in the stainless steel container is 100 ℃, the heating and cooking time is 5 minutes, the cooling after heating and cooking is carried out by using clean water at 0 ℃, the cooling time is 1 minute, the yellow peach fruits are subjected to kernel removal, residual peels and residual kernels on the front and back sides and on the pit are hung by using a stainless steel blade, and spots and pits on the surface are trimmed, the knife edge is required to be tidy and smooth without burrs during trimming;

step four: preparation of pot liquor

Adding purified water in a specified weight part into a stainless steel boiler, heating and boiling, adding crystal sugar in the boiled purified water in the specified weight part, dissolving and uniformly stirring, adding honey, salt, xylitol and small red bean powder in the specified weight part into the stainless steel boiler, continuously heating and stirring, heating for half an hour to prepare a pot liquid, and putting the pot liquid into a heat preservation container to preserve heat at the temperature of 80 ℃;

step five: filling liquid

Firstly, taking out yellow peach fruits, honeysuckle, medlar and vanilla which are temporarily stored in a sealed container, quickly filling the yellow peach fruits, the honeysuckle, the medlar and the vanilla into a pretreated empty can, wherein the yellow peach fruits are arranged neatly and uniformly distributed during canning, then, filling heat-preserving can liquid in a heat-preserving container into the can, and reserving a 5mm top gap in the can, wherein the concrete steps of the empty can pretreatment are firstly checking the intact conditions of the empty can and the can cover, soaking and cleaning the empty can and the can cover by clear water after the empty can and the can cover are intact, then, cleaning the empty can and the can cover by a brush, draining the empty can and the can cover, drying the empty can and the can cover, and sterilizing and disinfecting the empty can and the can cover by an ultraviolet sterilization box;

step six: capping storage

Firstly, lightly screwing the can cover on the can opening, heating and exhausting, then screwing the can cover on the can opening, putting the can cover into a pasteurization machine for sterilization, then cooling the can body to normal temperature through water bath cooling to obtain the yellow peach can, and finally putting the yellow peach can into a clean and ventilated shade place for storage.

The production process of the canned yellow peaches ensures that the produced canned yellow peaches have bright color and fragrant flavor by selecting the yellow peaches with standard maturity and size, the canned yellow peaches have certain efficacies of moistening lung and relieving cough, protecting liver, enhancing resistance, protecting teeth, promoting blood circulation and enriching blood as well as strengthening spleen and eliminating dampness by preparing purified water, crystal sugar, honey, salt, xylitol and small red bean powder into can liquid, the produced canned yellow peaches also have the functions of clearing away heat and toxic materials, regulating blood sugar, lowering blood pressure and calming the nerves and waking up old by adding honeysuckle, medlar and vanilla and other raw materials in the production process of the canned yellow peaches, the invention keeps the taste and flavor of the canned yellow peaches on the premise of not damaging the nutritional ingredients of the yellow peaches, and has the advantages of health preservation, safe eating, simple production process, easy operation and low production cost, and improves the market competitiveness and economic benefits of the canned yellow peaches to a certain extent, is worthy of wide popularization.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.