Processing Methods and Technical Key Points for Canned Pears in Syrup

(1) Process flow

Raw material selection → raw material preparation → precooking → filling into cans → exhausting → sealing → sterilization → cooling.

(2) Process key points

1. Raw material selection: Choose varieties that are at 80% maturity, with thick flesh, small core, tender and fine texture, few stone cells, uniform fruit shape, smooth fruit surface, strong aroma, and good flavor. Such as Changba pear, white pear, Ya pear, Laiyang pear, Xuehua pear, etc.

2. Raw material preparation: Grade by fruit transverse diameter. Remove diseased, insect-damaged, moldy, and externally damaged fruit. Wash clean with water, soak in 0.1% hydrochloric acid solution for 3 to 5 minutes, then wash clean with water again. Remove the fruit stalk, peel, cut in half or into quarters, then place in 1 to 2% salt water to protect color, and wash twice more with water. Peeling can also be done with alkaline solution.

3. Precooking: Put the cut pear pieces into 95 to 98°C water and boil for 5 to 10 minutes, until cooked through but not mushy. The precooking water may have 0.1% citric acid added to enhance the enzyme-inhibiting effect. After precooking, immediately cool in running water, then sort and fill into cans.

4. Filling into cans: Halved or quartered pear pieces should be canned separately. The fill amount is 55% of the net weight, pour in sugar water at a concentration of 30%, and leave a headspace of 5 to 6 mm.

5. Exhausting and sealing: The exhaust box temperature is about 96°C, the can center temperature is 75 to 80°C, maintain for 8 to 12 minutes, and seal the cans immediately while hot.

6. Sterilization and cooling: Sterilize immediately after sealing. The sterilization temperature is 100°C, and the sterilization time is 30 minutes. After sterilization, cool in stages to about 40°C, wipe the cans, and store in the warehouse.

(3) Quality indicators

The flesh is white or yellow, the syrup is transparent, and a small amount of broken flesh particles is allowed; the net weight of the flesh is not less than 55% of the total net weight; the syrup concentration is 18 to 20% by refractometer; no impurities and no off-flavor.