Detailed Explanation of the Processing Technology for Sour Carambola in Syrup Canned

(1) Overview

Canned sour carambola in syrup is a traditional fruit can, with a refreshingly tart and palatable taste and an excellent flavor. In order to further improve the intrinsic quality of this variety, cans processed with the new technology show basically no change in color after more than 1 year of storage, with the flesh appearing orange-yellow and an excellent mouthfeel and flavor.

(2) Process flow

Raw material purchase and acceptance → fruit selection and grading → edge trimming and slicing → seed removal → rinsing → hardening → hot blanching in brine → rinsing → filling with sugar syrup → exhausting → heat preservation and sterilization → cooling and can wiping → warehousing

(3) Key operation points

① Raw material purchase and acceptance: Select fruits with relatively high acidity and slightly larger fruit size; the fruit has five segments, and some also have six- or seven-segment types. The segments are generally relatively slender and elongated. Fruit selection requires a well-formed fruit shape with no pests or diseases and no mechanical damage. The fruit length should be 70 mm or more, and the maturity should be 85% to 90% ripe.

② Grading, edge trimming, slicing, seed removal: Grade into 3 to 4 grades according to fruit size. Cut away the browned edge lines of the fruit segments, then use a slicing machine or manual labor to cut the fruit crosswise into 8 mm thick star-shaped fruit slices, and manually remove the seeds from the slices.

③ Rinsing, hardening: Rinse with running tap water for 1 hour, then soak in a 0.3% alum solution for 60 minutes.

④ Hot blanching in brine: Blanch in 2% to 5% brine at 80°C for 1 minute and 40 seconds; the amount of brine should be sufficient to ensure that the center temperature does not fall below 72°C throughout the entire blanching process.

⑤ Rinsing: After blanching, continue rinsing with running water for 2 hours; note that stirring is required during rinsing.

⑥ Filling: Prepare the sugar syrup with treated soft water; fill each bottle with 260 grams of star-shaped fruit slices, 280 grams of fruit flesh, and sugar syrup at a concentration of 31%.

⑦ Exhausting: At a temperature of 75°C, seal after exhausting.

⑧ Heat preservation, sterilization: After exhausting and sealing, immediately sterilize continuously with 80°C hot water for 5 to 7 minutes, then cool to room temperature, wipe the cans, and store in the warehouse.