Processing method of blueberry preserved food

Abstract

The invention relates to a processing method of blueberry preserved food, which packages blueberries or processed blueberries in the food plastic bags or soft plastic bottles and sterilizes in the high-pressure container at normal temperature and constant pressure of 300-500MPa for 3-10min using fluid as pressure transfer medium. The blueberry tins, blueberry juices, blueberry drinks, blueberry wines or blueberry sauces processed by the method keeps original flavour of blueberry, avoid breaking of nutrient contents due to heating in the conventional productions and curing taste after thermal processing and are added with no antiseptic to achieve the goal of green food.

Description

technical field

[0001] The invention relates to a processing method for preparing blueberry fresh-keeping food. Background technique

[0002] Anthocyanins in blueberries are the main bioactive components, which will degrade and lose their activity after being heated (Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products JOURNAL OF FOOD SCIENCE—Vol. 73, Nr.5, 2008 H72-79), in the traditional fresh-keeping process, the bioactive component anthocyanin of blueberry will lose 28-59%, and its antioxidant activity will decrease by 53-71%. At present, the most used method in the production technology of blueberry food is to adopt traditional thermal sterilization methods, especially high temperature instantaneous sterilization (such as the "polysaccharide, polypeptide functional blueberry beverage preparation process and its products" in patent No. 200610047700, patent No. 200410082984's "Preparat...