Production method of original waxberry leisure food

A technology of snack food and production method, which is applied in the fields of food preservation, food science, preservation of fruits and vegetables, etc., can solve problems such as excessive addition, and achieve the effects of good taste, good commerciality and beautiful products.

Active Publication Date: 2013-12-18
POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of adding too much sugar, salt and other food additives in the existing red bayberry products, and provide a p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Choose fresh fruits of medium and large-fruited red bayberry varieties;

[0024] (2) Clean the fresh red bayberry fruit with clean water after removing bad fruit and diseased fruit;

[0025] (3) Insertion concentration is 5mg·L -1 Treatment in ozone water for 3 minutes;

[0026] (4) Soak in 5% salt solution for 30 minutes, drain and set aside;

[0027] (5) Put the drained red bayberry fruit in an oven, and sterilize it at 110°C for 6 minutes;

[0028] (6) Dry in warm air at 70°C to a moisture content of 32%;

[0029] (7) Use 42°C low-temperature hot air to dry until the water content is 15%;

[0030] (8) After cooling, put it into an aluminum foil bag and seal it, which is the finished product.

[0031] The finished product is ready to be used after opening the bag, and can be stored for more than 12 months at room temperature, and the bayberry fruit naturally forms agglomerates, the surface is dry, and the pulp is compact and tastes good.

[0032]

Embodiment 2

[0034] (1) Choose fresh fruits of medium and large-fruited red bayberry varieties;

[0035] (2) Clean the fresh red bayberry fruit with clean water after removing bad fruit and diseased fruit;

[0036] (3) Insertion concentration is 5mg·L -1 Treatment in ozone water for 3 minutes;

[0037] (4) Soak in 5% salt solution for 45 minutes, drain and set aside;

[0038] (5) Put the drained red bayberry fruit in an oven, and sterilize it at 105°C for 8 minutes;

[0039] (6) Dry in warm air at 75°C until the water content is 30%;

[0040] (7) Use 40°C low-temperature hot air to dry until the water content is 18%;

[0041] (8) After cooling, put it into an aluminum foil bag and seal it, which is the finished product.

[0042]

Embodiment 3

[0044] (1) Choose fresh fruits of medium and large-fruited red bayberry varieties;

[0045] (2) Clean the fresh red bayberry fruit with clean water after removing bad fruit and diseased fruit;

[0046] (3) Insertion concentration is 5mg·L -1 Treatment in ozone water for 3 minutes;

[0047] (4) Soak in 5% salt solution for 60 minutes, drain and set aside;

[0048] (5) Put the drained red bayberry fruit in an oven, and sterilize it at 115°C for 5 minutes;

[0049] (6) Dry in warm air at 60°C to a moisture content of 35%;

[0050] (7) Use 45°C low-temperature hot air to dry until the water content is 10%;

[0051] (8) After cooling, put it into an aluminum foil bag and seal it, which is the finished product.

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PUM

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Abstract

The invention discloses a production method of an original waxberry leisure food. The production method comprises the steps of carrying out ozone water treatment on fresh fruits, soaking the treated fruits into a 5% salt solution, draining, drying at three temperatures until the content of water is 10%-18%, cooling, placing into an aluminizing foil bag and then sealing to obtain the finished product. In the production method, the loss of original nutrition ingredients of waxberry, caused by production methods of salting, sugaring or adding other food additives, is reduced, a large quantity of pesticide residues are removed, and three-temperature drying is combined to remain the nutrition of the waxberry fruit well. The produced dried waxberry fruit remains the original taste of the waxberry and is good in mouthfeel, green, safe and good in commodity.

Description

Technical field [0001] The present invention is a food processing field, and it involves a method of making a raid food for original bayberry. Background technique [0002] Bayberry is sour and delicious, and opens up with stomach. It is a casual food that is loved by the masses.Traditional craftsmanship is made through salt, sugar or adding other food additives.However, in the process of salt, sugar, or adding other food additives, it not only caused a lot of nutritional components of Bang Mei, but also destroyed the special flavor of Yang Meiyuan.This greatly reduces people's receiving level.In addition, bayberry is a seasonal fruit that is concentrated and not resistant to storage and transportation, so it is very urgent to develop a green and safe bayberry dried fruit food. Invention content [0003] The purpose of the present invention is to solve the problems of excessive sugar, salt and other food additives to the existing bayberry products, and provide a simple productio...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/02
Inventor 林旗华张泽煌钟秋珍
Owner POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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