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Production method of low-sugar candied blueberry fruits

A production method and technology of blueberry fruit, applied in the direction of confectionery, confectionery industry, food science, etc., can solve the problems of backward deep processing technology, strong seasonality and short shelf life, etc.

Inactive Publication Date: 2013-04-24
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 heat them under the condition of 300W microwave After 25 minutes of microwave sugar infiltration, drain the sugar solution on the surface; take out the blueberry fruit after sugar infiltration, drain the sugar solution, put it on a bamboo screen (or stainless steel mesh), and send it to the drying room for drying; when drying, it should be The temperature in the early stage is controlled at 50°C. When the fruit is half-dried, raise the temperature to 55-58°C and continue ...

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Abstract

The invention discloses a production method of low-sugar candied blueberry fruits, which comprises the steps of raw material selection, cleaning, draining-off, freezing, unfreezing, color-protecting, hardening, rinsing and draining-off, microwave sugar infusion, draining-off, drying, finished product obtaining, and the like. A low-sugar candied blueberry fruit produced by using the method disclosed by the invention can keep the original flavor and nutrition of blueberry fruits better, is full in appearance, bright in color, pure in taste and optimum in quality, and can extend the shelf life of blueberry fruits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing 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 microwave sugar osmosis process on blueberries, which can better maintain the original flavor and nutrition of blueberries. s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 徐静武杰
Owner 徐静
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