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Method of producing whole blueberry fruits in medium short wave infrared drying method

A short-wave infrared, drying technology, applied in the application, food processing, food science and other directions, can solve the problem of wasting heat energy, etc., to achieve the effect of convenient carrying and eating

Active Publication Date: 2013-10-02
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All electric heating, hot air, far-infrared heating, and drying tunnels must be preheated. The preheating time is generally 30-60 minutes, and some even 90 minutes, which wastes a lot of heat energy.

Method used

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  • Method of producing whole blueberry fruits in medium short wave infrared drying method
  • Method of producing whole blueberry fruits in medium short wave infrared drying method
  • Method of producing whole blueberry fruits in medium short wave infrared drying method

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Embodiment 1

[0032] Embodiment 1, mid-short wave infrared drying method produces blueberry whole fruit

[0033] 1. Detection of physical and chemical indicators of fresh blueberries

[0034] Select fresh North Road blueberries as raw materials, and measure the various indicators of fresh North Road blueberries raw materials according to the following methods:

[0035] (1) Moisture determination method: drying method. Specifically: accurately weigh 2-10g of the sample (the weight before drying, that is, the fresh weight), place it in a dry, cooled and weighed weighing bottle with a cover, move it into a normal pressure oven at 95-105°C, and open the cover to dry. Take it out after 2-4 hours, cover it and put it in a desiccator (weighing bottle with a cover mentioned above) to cool for 0.5 hours and then weigh it. Then move it into a normal-pressure oven at 95-105°C, open the cover and bake for 1 hour, take it out, cover it, place it in a desiccator, cool it for 0.5 hour, and weigh it. Re...

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Abstract

The invention discloses a method of producing whole blueberry fruits in a medium short wave infrared drying method. The method of producing the whole blueberry fruits in the medium short wave infrared drying method comprises the following steps that medium short wave infrared drying is conducted on the whole blueberry fruits to be dried under the conditions that the wave length is 1-4 microns, the power is 24.75KW, the temperature is 80-90 DEG C, and the time is 66-165min, and the whole blueberry fruits are obtained. According to the method of producing the whole blueberry fruits in the medium short wave infrared drying method, no pigment or other addition agent or the like is added, colors and special flavour of the raw fruits are kept to the greatest extent, and the whole blueberry fruits are pure, natural, safe and sanitary. The whole blueberry fruits produced in the method can be directly used as novel, natural and pollution-free snack food.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for producing whole blueberries by using a medium-short-wave infrared drying method. Background technique [0002] Blueberry (Blueberry), also known as bilberry, blueberry, blueberry fruit, etc., is a deciduous or evergreen shrub of Rhododendronaceae Vaccinium. It is a perennial berry fruit tree. There are 3 major commercial cultivation types: highbush blueberry and rabbit eye blueberry , Lowbush Blueberries. Blueberry fruit is rich in anthocyanins, low in sugar, low in fat, and has strong antioxidant capacity. Therefore, it is listed as one of the top five health foods for human beings by the International Food and Agriculture Organization, and is widely used in health foods and pharmaceuticals. [0003] Blueberries have high nutritional value and health functions, so they are known as the "king of berries". According to research, blueberry fruit is rich in VC, VE, VA, VB...

Claims

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Application Information

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IPC IPC(8): A23N12/08
Inventor 毕金峰陈芹芹刘璇吴昕烨邵春霖曾目成焦艺
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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