Enterprises can easily change color during the processing of canned yellow peaches. Through years of practice, the following eight key elements are summarized:
1. Raw material selection: Select fine varieties with less tannin anthocyanin content, such as cans five, three, eight, and Fenglian yellow. Bagging peach pigment content is low. The finished product is not easy to change color, and the maturity is controlled at more than 80%.
2, peeling method should be used to alkali peeled, peeled peach slices must be washed with water. And use two thousandths of citric acid to neutralize it.
3, peach slices and precooked with three-tenths of vitamin C color protection water protection.
4, the entire process of streamlining operations faster, shorten the operation time, in order to affect the flavor and color.
5. Add 60% of vitamin C to the sugar to ensure the quality of the finished product.
6, as much as possible to fill the sugar, top consumption should not be too large, to avoid the peach slices exposed to make the peach color discoloration.
7. The canned food must be promptly sterilized after sealing. The sterilizing temperature should not be too high and the time should not be too long, and it must be quickly cooled to 37°C (rolling cooling). Our company adopts rolling continuous sterilizing machine to sterilize, sterilization formula: tank type 15173#, 35′/93°C when the net weight is 3000g; tank type 7116#, 25′/93°C when the net weight is 425g.
8, storage warehouse temperature can not be high, the library temperature should be below 35 degrees.
Editor: Oriental Food