Freeze-dried waxberry flesh and processing technology thereof

Abstract

The invention discloses a processing technology for freeze-dried waxberry flesh. The freeze-dried waxberry flesh is obtained by cleaning fresh waxberries, disinfecting, quick-freezing, vacuum freezing and drying, discharging materials, peeling fleshes and packaging. The flesh of the produced waxberries can be easily separated from kernels through an artificial method and other physical methods, so that raw materials of waxberry fruit particle beverages can be obtained. The preparation technology is simple; the prepared freeze-dried waxberries are bright red uniformly and consistently; the flavor can be kept perfectly; the color retention time is long; the flesh is fluffy; the strip shape is kept perfectly; the flesh and the kernel can be easily separated; furthermore, the freeze-dried waxberry flesh has the special smell of the waxberries, tastes soft, has an obviously mellow flavor and does not have other peculiar smell, and other external impurities are avoided.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a freeze-dried red bayberry pulp and a processing technology thereof. Background technique [0002] Red bayberry is mainly distributed in East China and Hunan, Guangdong, Guangxi, Fujian and other regions, and is known as "a piece worth a thousand pieces of gold". Red bayberry fruit is bright in color, rich in juice, sweet and sour, and has high nutritional value. However, it has the disadvantages of short production season and short shelf life. It is generally stored at room temperature for no more than 2 days, and transportation is extremely inconvenient, which seriously affects the promotion of bayberry products. And the form that most of red bayberry is made into preserved fruit, its local flavor, nutritional labeling run off seriously. Various pulp beverages are numerous on the market at present, and it contains a large amount of pulp particles, sweet and sour...

AI Technical Summary

Problems solved by technology

Red bayberry fruit is bright in color, rich in juice, sweet and sour, and has high nutritional value. However, it has the disadvantages of short production season and short shelf life. It is generally stored at room temperature for no more than 2 days, and transportation is extremely inconvenient, which seriously affects the promotion of bayberry products. However, the form of making most of the red bayberry into preserved fruits will cause serious loss of local flavor and nutrients.

Various pulp beverages are numerous on the market at present, and it contains a large amount of pulp particles, sweet and sour, clear and transparent, and the raw material of bayberry fruit beverage is separated from the fruit core by chemical methods, which results in large nutritional loss and poor flavor. , there are also certain food safety hazards