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Method for producing anhydrous blueberry original fruit can

A production method and canning technology, which are applied to the preservation of fruits and vegetables, heating and preservation of fruits/vegetables, food preservation, etc., can solve the problems of sweet and greasy canned food, soft and rotten taste, loss of taste, etc., and achieve simple process, convenient operation, and reduced The effect of loss

Inactive Publication Date: 2011-04-06
ZHEJIANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the canned blueberries that appear on the market are all canned in sugar water, which taste soft and rotten, and the canned taste is too sweet and greasy due to the high concentration of sugar water, losing the taste of the original fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select blueberry fruits with uniform fruit size (about 1g), bright color, smooth fruit surface without dents, and wash with running water to remove dust and impurities on the surface of blueberry fruit. Dip the fruits with 0.5% calcium chloride for 1 hour for hardening treatment, and place them in a cool place to dry naturally. Put 60g of hardened blueberries into a 90mL transparent can bottle, put the bottle in boiling water and heat it for 7 minutes for exhaust and sterilization, then seal the bottle cap tightly while it is hot. After cooling with running water and storing at room temperature (25-30°C), the hardness, decay rate, soluble solids, total acid, total sugar, anthocyanin and other contents measured on the 95th day were not significantly different from those of fresh fruit.

Embodiment 2

[0021] Select blueberry fruits with uniform fruit size (about 1g), bright color, smooth fruit surface without dents, and wash with running water to remove dust and impurities on the surface of blueberry fruit. Dip the fruits with 1% calcium chloride for 0.5h for hardening treatment, and place them in a cool place to dry naturally. Put 100g of hardened blueberries into a 150mL transparent can bottle, put the bottle into boiling water and heat for 18 minutes for exhaust and sterilizing enzyme treatment, and then tighten the bottle cap while it is hot to seal. After cooling with running water and storing at room temperature (25-30°C), the hardness, decay rate, soluble solids, total acid, total sugar, anthocyanin and other contents measured on the 95th day were not significantly different from those of fresh fruit.

[0022] To sum up, the production of canned anhydrous blueberry original fruit is to select and clean suitable fresh blueberry fruit, harden them with a determined pro...

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PUM

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Abstract

The invention discloses a method for producing an anhydrous blueberry original fruit can. The method comprises the following steps of: choosing fruits and removing impurities; hardening and naturally drying in a shady place; canning; exhausting for sterilization; and cooling with flowing water, and storing at normal temperature to obtain the anhydrous blueberry original fruit can. The storage period of the blueberries can reach more than 90 days. The method has the advantages of obviously increasing the storage period of blueberries, and basically maintaining the original shape, taste, flavor and nutrient content of the blueberries; in addition, the method needs small investment and simple equipment, has wide application scope, good repeatability, short operation time, no noise and no pollution. Compared with traditional cans, the blueberry can produced under the conditions of without adding sugar through hardening basically maintains the original shape, taste, flavor and nutrient content of the blueberries. The process is simple, thereby havig better application prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing canned anhydrous blueberry original fruit. Background technique [0002] Blueberry has extremely high nutritional value, protective effect and medicinal value, high utilization value and remarkable economic benefit, and is a nutritional and health fruit with great development value. The natural environment of our province is very suitable for the growth and fruiting of blueberries. Although blueberry production started late, it has developed rapidly and the cultivated area has reached more than 10,000 mu. The development of blueberries can become one of the new breakthroughs for the development of fruit tree industry in our province. As blueberry is a berry, it is not resistant to storage and transportation, the market period is short, and it must have convenient post-harvest treatment conditions to develop on a large scale. The development of stora...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/157
Inventor 王芳陈文荣郭卫东刘华
Owner ZHEJIANG NORMAL UNIVERSITY
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