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Preparation method for blueberry activated freeze dried powder

A technology for freeze-dried powder and blueberry, applied in the field of food industry, can solve problems such as affecting the stability of active substances, feeling discomfort, etc., and achieve the effect of low production cost

Inactive Publication Date: 2009-11-18
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The anti-aging substance anthocyanin has a relatively stable pH value in the aqueous solution at 1-4 hours, but when drinking it will cause discomfort due to a certain stimulating effect on the stomach, and its loss rate reaches about 50% under high temperature conditions of 100°C
In addition, the light will also make the color of the blueberry gradually turn dark red and precipitate at the same time, and the oxidation reaction will also affect the stability of these active substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1. After washing and draining the blueberry fruit, pre-freeze the blueberry fruit below -29°C with a vacuum of 60Pa and keep it at a constant temperature for 1.2 hours; then sublime and dry it at -33°C; at 53°C, the vacuum is 30Pa , analyzed and dried for 5 hours, and finally crushed, measured and packaged to obtain the finished active freeze-dried powder.

Embodiment 2

[0016] Example 2. After washing and draining the blueberry fruit, pre-freeze the blueberry fruit below -28°C with a vacuum of 80Pa and keep it at a constant temperature for 1.1 hours; then sublime and dry it at -34°C; at 50°C, the vacuum is 40Pa , analyzed and dried for 6 hours, and finally crushed, measured and packaged to obtain the finished active freeze-dried powder.

Embodiment 3

[0017] Example 3. After washing and draining the blueberry fruit, pre-freeze the blueberry fruit below -27°C with a vacuum of 90Pa and keep it at a constant temperature for 1 hour; then sublime and dry it at -32°C; at 52°C, the vacuum is 45Pa , analyzed and dried for 7 hours, and finally crushed, measured and packaged to obtain the finished active freeze-dried powder.

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Abstract

The invention discloses a technique for producing blueberry activated freeze dried powder by using a vacuum freeze-drying method, which comprises the following steps of selecting blueberry fruit as a basic raw material and performing washing, prefreezing, sublimation, decomposition and drying, crashing, packaging, a finished product and other process technology on the blueberry fruit to obtain the blueberry activated freeze dried powder. The blueberry activated freeze dried powder can be used as a raw material of baking, capsules, jelly, jam, juice and other series food. The product has the characteristic of low production cost, and has double effects of exploiting natural resources and maintaining heat-sensitive active functional substances.

Description

technical field [0001] The invention belongs to the field of food industry, and in particular relates to a technology for producing blueberry active freeze-dried powder by using a vacuum freeze-drying method. technical background [0002] Blueberry (Blueberry), scientific name lingonberry, has another name called persimmon, belongs to berries. It belongs to the Vaccinium spp. plant of the Rhododendron family (Ericaceae) in taxonomy, and is a general term for perennial deciduous or evergreen shrubs of this genus. There are more than 400 species of Vaccinium distributed all over the world. The name of blueberry comes from the English blueberry, meaning the meaning of blue berry. Originally produced and mainly produced in the United States, it is also known as American blueberry. [0003] Blueberries have attracted much attention because of their particularly rich and healthy substances in their fruits. For example, every 100 grams of blueberry fresh fruit contains 400-700 m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23P1/06A23B7/024A23L2/39A23L19/00A23L33/00A23P10/40
Inventor 何连芳张玉苍
Owner DALIAN POLYTECHNIC UNIVERSITY
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