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Blueberry preserved fruit and preparation method thereof

A technology of blueberry fruit and a production method, which is applied in the fields of confectionery, confectionary industry, food science, etc., can solve the problems of loss of nutrient components, soft and rotten blueberry fruit, long sugar soaking cycle, etc., and achieve less loss of nutrient components and low cost , The effect of short sugar dipping cycle

Active Publication Date: 2013-07-31
建昌县亿丰蓝莓饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, blueberry juice, blueberry wine, blueberry yogurt and other products in the domestic market have not got rid of the traditional processing concept, and most of the existing blueberry candied products are low-temperature sugar-soaked products. Low, and long-term soaking will make the blueberry fruit soft and rotten, and the nutrients will be lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] After washing the fresh blueberries and removing moldy and rotten fruits, take 10Kg blueberries and pierce each blueberry with 15 holes, the diameter of each hole is about 1mm. After boiling the water in the steamer, put the punctured blueberries The fruit is placed on the pot curtain and steamed for 2 minutes, and then the blueberry fruit is placed in cold water for cooling.

[0010] Get 50Kg water, 30Kg white granulated sugar, 0.25Kg citric acid, 0.25Kg ascorbic acid respectively and mix into sugar liquid again. Take out the cooled blueberries and drain them and put them in the sugar solution. The weight ratio of the material to the liquid is 1:5. Put them into a vacuum drying oven first. Set the temperature at 45°C and the vacuum degree at 0.080MPa. Vacuum sugar dipping for 30 minutes. Finally, set the inflation time (air at normal temperature and pressure) for 1 hour, and then soak in sugar for 12 hours at normal temperature and pressure. Take out the fully sugar-s...

Embodiment 2

[0012] After washing fresh blueberries and removing moldy and rotten fruits, take 10Kg blueberries and prick 15 holes in each blueberry with a punching machine. The diameter of each hole is about 1mm. The blueberries behind the holes are placed on the pot curtain and steamed for 2 minutes, and then the blueberries are put into cold water for cooling.

[0013] Get 50Kg water, 30Kg white granulated sugar, 0.25Kg citric acid, 0.25Kg ascorbic acid respectively and mix into sugar liquid again. Take out the cooled blueberries and drain them and put them into the sugar solution. The weight ratio of the material to the liquid is 1:5. Put them into a vacuum drying oven first. Set the temperature at 50°C and the vacuum degree at 0.080MPa. Soak in sugar for 30 minutes in a vacuum. Finally, set the inflation time (air at normal temperature and pressure) for 1 hour, and then dip sugar at normal temperature and pressure for 10 hours. Take out the fully sugar-soaked blueberries and drain th...

Embodiment 3

[0015] After washing fresh blueberries and removing moldy and rotten fruits, take 10Kg blueberries and use a punching machine to puncture 10 holes in each blueberry. The diameter of each hole is about 1mm. The blueberries behind the holes are placed on the pot curtain and steamed for 2 minutes, and then the blueberries are put into cold water for cooling.

[0016] Get 50Kg water, 30Kg white granulated sugar, 0.25Kg citric acid, 0.25Kg ascorbic acid respectively and mix into sugar liquid again. Take out the cooled blueberries and drain them and put them in the sugar solution. The weight ratio of the material to the liquid is 1:5. Put them into a vacuum drying oven first, set the temperature at 45°C, and the vacuum degree at 0.085MPa, and vacuum sugar for 30 minutes. Finally, set the inflation time (air at normal temperature and pressure) for 1 hour, and then soak in sugar for 12 hours at normal temperature and pressure. Take out the fully sugar-soaked blueberries and drain the...

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PUM

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Abstract

The invention provides a blueberry preserved fruit and a preparation method thereof. The method comprises using fresh blueberry as raw materials, cleaning the blueberry, pricking apertures, steaming, immersing in sugar under vacuum and suitable conditions, immersing in sugar under normal temperature and pressure, drying under suitable conditions, and then softening for several days after drying to obtain the blueberry preserved fruit. A technical scheme provided by the invention uses a vacuum sugar-immersing technology, is low in cost and non-polluted; and the produced blueberry preserved fruit reserves original nutrition values of the blueberry, and is sweet and sour in taste and moderate in hardness.

Description

technical field [0001] The invention relates to a production method of preserved fruit, in particular to a preserved blueberry fruit and a preparation method thereof. Background technique [0002] As a small berry with excellent flavor and high nutritional value, blueberry has high nutritional and health value and economic value. It is widely welcomed in Europe, America and other countries. It has gradually developed into the third generation of emerging fruits with high economic benefits. At present, blueberry juice, blueberry wine, blueberry yogurt and other products in the domestic market have not got rid of the traditional processing concept, and most of the existing blueberry candied products are low-temperature sugar-soaked products. Low, and long-term soaking will make the blueberry fruit soft and rotten, and the nutrients will be lost. Therefore researching and developing more scientific and reasonable processing methods of preserved blueberries is expected at prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 李斌孟宪军矫馨瑶鄂玉峰卫武民蔡俊
Owner 建昌县亿丰蓝莓饮料有限公司
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