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Sugar canning process features
(I) Raw material processing
1. Raw material treatment: The raw materials must be removed from inedible parts and all impurities before loading.
2. Feeding temperature: The activity of the enzyme is closely related to the passivation temperature. Therefore, for certain fruit raw materials, especially fruits that need to be pre-cooked, it is necessary that the fruit temperature during feeding is required. Different kinds of raw materials require different temperature requirements when feeding.
3. Washing: In order to remove dust, sediment, some microorganisms and possible residual chemical pesticides on the surface of the fruit, the fruit must be washed prior to treatment.
4. Classification: In order to guarantee the quality of canned products, and facilitate the processing operations (such as mechanical or alkaline peeling), improve labor efficiency, reduce the consumption of raw materials, the raw materials must be classified. Grading methods can be categorized by size and quality.
5. Peeling: Peeling the fruit can improve the color and flavor of the product. Peeling methods include manual peeling, mechanical peeling, and chemical peeling. Mechanical peeling method is generally used peeling machine, such as apples, pears and other fruits are mechanically peeled. Chemical peeling methods are usually peeled with a hot solution of sodium hydroxide, such as peeling peaches and peeling oranges. There are also varieties that use heat peeling, such as high-quality peaches, oysters, and steam heating for peeling. Regardless of what kind of peeling method is used, in order to achieve the elimination of the inedible part of the skin, the appearance of the fruit after peeling is kept clean and smooth, preventing the peeling from being too thick and increasing the consumption of raw materials.
6. Dicing and dressing: According to the type of raw materials and product requirements vary.
7. Pumping treatment: The fruit contains a certain amount of air, and the content varies according to varieties, cultivation conditions and maturity. Fruits contain air, which is not conducive to processing, and its effects such as discoloration, cracking, boiled, loose tissue and cans difficult to corrode the tank wall, reduce the degree of vacuum in the tank. Therefore, some fruits, such as apples, pears, pineapples, etc., that contain more air or are easily discolored must be vacuum-aspirated. The pumping method is divided into dry pumping and wet pumping.
(B) Solution Configuration
1. Sugar concentration: The sugar concentration required for canning is generally based on the type of fruit, variety, and product quality standards. China's current production of various types of canned fruit, in addition to mango, red bayberry, kumquat, apricot and other few products, all require that the product open canned sugar concentration of 14% to 18%. The canned sugar concentration of each type of canned fruit can be calculated according to the relevant formula by combining the soluble solid content of the fruit itself before loading, the amount of pulp loaded into each can and the amount of sugar liquid actually injected into each can.
2. Sugar liquid temperature: When the sugar solution is formulated, it must be boiled and filtered. Sugar can be added with acid to increase the use. It is necessary to prevent the backlog from being converted into invert sugar and promote the red color of the flesh. For example, the sugar solution used for litchi, such as rapid cooling to 40°C followed by addition of acid, will have a noticeable effect on preventing reddening of the flesh. There are two methods for preparing the sugar solution: direct method and dilution method.
(3) Sorting and canning: Canning according to product standards. It is necessary to prevent the pulp from being exposed to the liquid surface. Products using ferric iron should be used to prevent corrosion of the tank's surface oxidation ring and empty cans. The temperature of the sugar liquid during filling should be raised and properly filled to keep the top of the product about 3 mm when the product is opened. The gap is appropriate.
(d) Exhaust and seal
Canned fruit, canned liquids, generally require exhaust treatment and then quickly sealed.
1. Heating exhaust method: General exhaust box temperature 82 °C -96 °C, time 7-20 minutes. The temperature in the tank before sealing is up to the required temperature. The higher the temperature of the heated exhaust gas and the longer the time, the less the air in the tank and the food tissue is removed, and the higher the vacuum degree in the sealed tank is, the higher the exhaust temperature is, the higher the temperature of the exhaust gas is, the easier it is to cause the pot meat. Soft tissue and spilled sugar. At the same time, the degree of vacuum in the tank after sealing is too high, and it is also easy to cause the phenomenon of cupping. Generally, the vacuum degree of canned fruit is mostly 200-300 millimeters of mercury.
2. Vacuum exhaust method using vacuum sealer suction seal is very suitable for fruit cans, can be reduced.
(I) Raw material processing
1. Raw material treatment: The raw materials must be removed from inedible parts and all impurities before loading.
2. Feeding temperature: The activity of the enzyme is closely related to the passivation temperature. Therefore, for certain fruit raw materials, especially fruits that need to be pre-cooked, it is necessary that the fruit temperature during feeding is required. Different kinds of raw materials require different temperature requirements when feeding.
3. Washing: In order to remove dust, sediment, some microorganisms and possible residual chemical pesticides on the surface of the fruit, the fruit must be washed prior to treatment.
4. Classification: In order to guarantee the quality of canned products, and facilitate the processing operations (such as mechanical or alkaline peeling), improve labor efficiency, reduce the consumption of raw materials, the raw materials must be classified. Grading methods can be categorized by size and quality.
5. Peeling: Peeling the fruit can improve the color and flavor of the product. Peeling methods include manual peeling, mechanical peeling, and chemical peeling. Mechanical peeling method is generally used peeling machine, such as apples, pears and other fruits are mechanically peeled. Chemical peeling methods are usually peeled with a hot solution of sodium hydroxide, such as peeling peaches and peeling oranges. There are also varieties that use heat peeling, such as high-quality peaches, oysters, and steam heating for peeling. Regardless of what kind of peeling method is used, in order to achieve the elimination of the inedible part of the skin, the appearance of the fruit after peeling is kept clean and smooth, preventing the peeling from being too thick and increasing the consumption of raw materials.
6. Dicing and dressing: According to the type of raw materials and product requirements vary.
7. Pumping treatment: The fruit contains a certain amount of air, and the content varies according to varieties, cultivation conditions and maturity. Fruits contain air, which is not conducive to processing, and its effects such as discoloration, cracking, boiled, loose tissue and cans difficult to corrode the tank wall, reduce the degree of vacuum in the tank. Therefore, some fruits, such as apples, pears, pineapples, etc., that contain more air or are easily discolored must be vacuum-aspirated. The pumping method is divided into dry pumping and wet pumping.
(B) Solution Configuration
1. Sugar concentration: The sugar concentration required for canning is generally based on the type of fruit, variety, and product quality standards. China's current production of various types of canned fruit, in addition to mango, red bayberry, kumquat, apricot and other few products, all require that the product open canned sugar concentration of 14% to 18%. The canned sugar concentration of each type of canned fruit can be calculated according to the relevant formula by combining the soluble solid content of the fruit itself before loading, the amount of pulp loaded into each can and the amount of sugar liquid actually injected into each can.
2. Sugar liquid temperature: When the sugar solution is formulated, it must be boiled and filtered. Sugar can be added with acid to increase the use. It is necessary to prevent the backlog from being converted into invert sugar and promote the red color of the flesh. For example, the sugar solution used for litchi, such as rapid cooling to 40°C followed by addition of acid, will have a noticeable effect on preventing reddening of the flesh. There are two methods for preparing the sugar solution: direct method and dilution method.
(3) Sorting and canning: Canning according to product standards. It is necessary to prevent the pulp from being exposed to the liquid surface. Products using ferric iron should be used to prevent corrosion of the tank's surface oxidation ring and empty cans. The temperature of the sugar liquid during filling should be raised and properly filled to keep the top of the product about 3 mm when the product is opened. The gap is appropriate.
(d) Exhaust and seal
Canned fruit, canned liquids, generally require exhaust treatment and then quickly sealed.
1. Heating exhaust method: General exhaust box temperature 82 °C -96 °C, time 7-20 minutes. The temperature in the tank before sealing is up to the required temperature. The higher the temperature of the heated exhaust gas and the longer the time, the less the air in the tank and the food tissue is removed, and the higher the vacuum degree in the sealed tank is, the higher the exhaust temperature is, the higher the temperature of the exhaust gas is, the easier it is to cause the pot meat. Soft tissue and spilled sugar. At the same time, the degree of vacuum in the tank after sealing is too high, and it is also easy to cause the phenomenon of cupping. Generally, the vacuum degree of canned fruit is mostly 200-300 millimeters of mercury.
2. Vacuum exhaust method using vacuum sealer suction seal is very suitable for fruit cans, can be reduced.
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