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Method for producing preserved low-sugar blueberry fruit

A processing method and technology of blueberry fruit, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of short shelf life, backward deep processing technology, strong seasonality and so on

Inactive Publication Date: 2013-04-17
徐静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Blueberries contain flavonoids, anthocyanins and other physiologically active substances, which have various pharmacological health effects such as anti-oxidation, anti-inflammation, anti-aging, retinal protection, cardiovascular protection, vision protection, anti-cancer, and immunity enhancement. Rotten fruit products have short shelf life, strong seasonality, and backward deep processing technology. Processing preserved blueberries through candied fruit is one of the important ways to promote off-season sales of blueberries, extend the shelf life of blueberries, and increase their shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] Select blueberries with full particle size and uniform size, wash them with running water, drain the surface water, freeze in a refrigerator below -18°C for 2 hours, and then thaw at room temperature; put the thawed blueberries into three times the volume of 0.3% lemon Acid, 0.08%Vc, 1.5%CaCl 2 , 1.0% NaCl in the color-protecting and hardening solution, soak for 4 hours at 30°C, wash and drain; put the blueberries that have undergone color-protecting and hardening treatment into 60% fructose syrup, and use 28Khz, 600W ultrasonic After 80 minutes of ultrasonic sugar infiltration under certain conditions, drain the sugar solution on the surface; take out the blueberry fruit after infiltration, drain the sugar solution, put it on a bamboo screen (or stainless steel mesh), and send it to a drying room for drying; The temperature in the early stage should be controlled at 50°C, and when the fruit is half-dry, increase the temperature to 55-58°C and continue drying for about ...

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PUM

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Abstract

The invention discloses a method for producing preserved low-sugar blueberry fruit. The method comprises the steps of selection of raw materials, cleaning, draining, freezing, thawing, color protection, hardening, rinsing and draining, ultrasonic-assisted sugar-permeating, draining, drying, production of finished products and the like. The preserved low-sugar blueberry fruit produced by the method provided by the invention keeps the original taste and nutrition of blueberry fruit well, and has full shape, bright color, good taste and good quality; and moreover, the shelf life of blueberry fruit is prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing low-sugar preserved blueberries. Background technique [0002] Blueberries contain flavonoids, anthocyanins and other physiologically active substances, which have various pharmacological health effects such as anti-oxidation, anti-inflammation, anti-aging, retinal protection, cardiovascular protection, vision protection, anti-cancer, and immunity enhancement. Rotten fruit products have short shelf life, strong seasonality, and backward deep processing technology. Processing preserved blueberries through candied fruit is one of the important ways to promote off-season sales of blueberries, extend the shelf life of blueberries, and increase their shelf life. Using blueberries as raw materials, the low-sugar candied fruit can be made by ultrasonically infiltrating blueberries with ultrasonic technology, which can better maintain the original flavor and nutriti...

Claims

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Application Information

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IPC IPC(8): A23G3/34A23G3/48
Inventor 徐静
Owner 徐静
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