Processing method of blueberry fruit cake

A processing method and technology for blueberry fruit, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of not easy to carry, hard to store, no product consumer choice, etc., and achieve the effect of easy storage and carrying, and energy saving.

Inactive Publication Date: 2012-12-19
丹东美比食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blueberry deep-processing products are mainly traditional foods such as canned food, jam, fruit juice, and dried fruit. There are no more abunda

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of processing method of blueberry fruit cake:

[0017] (1) Making blueberry pulp: use wild or planted blueberries as raw materials, either fresh or frozen; remove foreign matter, leaves, stems and other impurities in the raw materials, and at the same time remove green fruits in raw materials and soft rotten fruits in fresh fruits ; Use a beater to beat the blueberry fruit to make the blueberry pulp even and fine;

[0018] (2) Feeding according to the formula for making blueberry fruit cake: in parts by mass, the ingredients for making 100 parts of blueberry fruit cake are: 20 to 40 parts of blueberry pulp with a soluble solid content of 8% to 12%, and a soluble solid content of 70%~75% starch syrup 35~50 parts, pectin 1.0~4.0 parts, white sugar 30~45 parts, acidity regulator A 0.1~0.5 parts, acidity regulator B 0.5~2.0 parts, spices: 0.1~0.5 wherein: starch syrup is glucose syrup or maltose syrup or fructose syrup or high maltose syrup; acidity regulator A is p...

Embodiment 2

[0025] A kind of processing method of blueberry fruit cake:

[0026] (1) Making blueberry pulp: same as Example 1;

[0027] (2) Feeding according to the formula for making blueberry fruit cake: in parts by mass, the ingredients for making 100kg of blueberry fruit cake are: 30kg of blueberry pulp with a soluble solid content of 9%, 50kg of malt syrup with a soluble solid content of 72%, Pectin 2.5kg, white sugar 35kg, potassium citrate 0.2kg, malic acid 1.2kg, spices 0.1kg;

[0028] (3) Sol: Dry mix 2.5kg of pectin and 35kg of white sugar, then dissolve with 40kg of hot water above 80°C and shear the sol at high speed;

[0029] (4) Cooking: Mix 30kg of blueberry pulp with a soluble solid content of 9% and 50kg of maltose syrup with a soluble solid content of 72% in a sandwich pot, boil until uniform, and add the sol of step (3) In the sandwich pot, continue to heat until the soluble solid content is 75%, add 0.2kg of potassium citrate, 1.2kg of malic acid, and 0.1kg of spices...

Embodiment 3

[0034] A kind of processing method of blueberry fruit cake:

[0035] (1) Making blueberry pulp: same as Example 1;

[0036] (2) Feeding according to the formula for making blueberry fruit cake: in parts by mass, the ingredients for making 100kg of blueberry fruit cake are: 35kg of blueberry pulp with a soluble solid content of 12%, 35kg of fructose syrup with a soluble solid content of 73% , 3.0kg pectin, 42 kg white sugar, 0.1kg sodium lactate, 1.6kg tartaric acid, 0.3kg spices;

[0037] (3) Sol: Dry mix 3.0kg of pectin and 42 kg of white sugar, then dissolve with 40kg of hot water above 80°C and shear the sol at high speed;

[0038] (4) Cooking: Mix 35kg of blueberry pulp with a soluble solid content of 12% and fructose syrup with a soluble solid content of 73% in a jacketed pot to mix evenly and cook until uniform. Add the sol into the sandwich pot, continue to heat until the soluble solid content is 75%, add 0.1kg of sodium lactate, 1.6kg of tartaric acid, and 0.3kg of s...

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PUM

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Abstract

A processing method of a blueberry fruit cake comprises the following steps: (1) making a blueberry pulp; (2) feeding raw materials according to the production formula of the blueberry fruit cake; (3) dissolving pectin: dry mixing pectin and white granulated sugar and dissolving the mixture in hot water at the temperature of more then 80 DEG C, and shearing and dissolving the pectin at a high speed; (4) boiling: uniformly mixing the blueberry pulp and a starch syrup in a jacketed kettle, boiling the mixture to an uniform state, adding the dissolved pectin in step (3) into the mixture, boiling the mixture until the content of the soluble solids is 70-85%, adding an acidity regulator and a flavor, uniformly mixing the mixture, and evening the mixture in a flat pan or directly injecting the mixture into a mold, and directly cooling the mixture without drying, until the fruit cake is shaped; (5) packaging and checking up the blueberry fruit cake. The pectin suitable for the blueberry is used as the gallant, and a delicious taste is endowed with the blueberry fruit cake, and the problem of the prior art that the blueberry fruit cake cannot be produced by the traditional gallant such as agar, is solved. By the cooperation of the formula and technology, the traditional drying technology is changed into a technology without drying, the energy consumption is reduced, and the blueberry fruit cake is easy to store, carry and eat.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of blueberry fruit cake. Background technique [0002] Blueberry has another name called lingonberry, scientific name Vaccinium vaccinium, belongs to the genus Vaccinium of Rhododendronaceae. Blueberries are rich in nutrients. In addition to organic acids, vitamins and minerals in general fruits, they are also rich in unsaturated fatty acids, vitamins and trace elements. According to research on the antioxidant capacity of more than 40 kinds of fruits and vegetables by American scientific research institutions, blueberries have the highest antioxidant capacity. This is due to the fact that blueberries contain a variety of active substances, such as proanthocyanidins, anthocyanins, flavonols, phenolic acids, etc. These active substances make them have the functions of preventing cranial nerve oxidation, strengthening the heart, anti-cancer, softening blood vessels, ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/09A23L1/068A23L19/00A23L21/15
Inventor 单莉周玲玲
Owner 丹东美比食品有限公司
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