Blueberry pulp jelly and preparation method thereof

A production method and technology of blueberries, which are applied in the field of food processing, can solve the problems of loss of nutritious components of the pulp, and achieve the effects of improving eyesight, high edible and health value, and scavenging free radicals

Inactive Publication Date: 2014-02-12
SHIHUIDA PHARMA GRP (JILIN) LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing jelly production method, there is also the problem that the nutritive components of the pulp are greatly lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Production method: Select ripe and plump blueberries (collected from Changbai Fusong County) and wash them to remove mildew, insect damage and other bad fruits. Blueberries were sterilized with dibromohydantoin (purchased from Wuhan Dahua Weiye Chemical Co., Ltd.) at a concentration of 100 mg / kg, and the disinfection time was 30 minutes. After the disinfection is completed, wash the blueberries, and then put the blueberries in hot water at 95°C for 30 seconds. Scoop out the blanched blueberry pulp. Put the pulp into a quick freezer after pre-cooling, and freeze the pulp to -30°C within 10 minutes for later use. Send the sterilized and cleaned blueberries into a hydraulic press for pressing, then filter the supernatant with a cloth bag, let the filtrate stand for 5 hours, and absorb the supernatant by siphon method to obtain clear and transparent blueberry juice.

[0020] Prepare raw materials (weight ratio) as follows: blueberry pulp 10%, blueberry juice 8%, sucrose (...

Embodiment 2

[0023] Production method: Select ripe and plump blueberries (collected from Changbai Fusong County) and wash them to remove mildew, insect damage and other bad fruits. Blueberries were sterilized with dibromohydantoin (purchased from Wuhan Dahua Weiye Chemical Co., Ltd.) at a concentration of 500 mg / kg, and the disinfection time was 10 minutes. After the disinfection is completed, wash the blueberries, and then put the blueberries in hot water at 90°C for 50 seconds. Scoop out the blanched blueberry pulp. Put the pulp into a quick freezer after pre-cooling, and freeze the pulp to -30°C within 10 minutes for later use. Send the sterilized and cleaned blueberries into a hydraulic press for pressing, then filter the supernatant with a sieve, let the filtrate stand for 8 hours, and then use the siphon method to absorb the supernatant to obtain clear and transparent blueberry juice.

[0024] Prepare raw materials (weight ratio) as follows: blueberry pulp 40%, blueberry juice 5%, ...

Embodiment 3

[0027] Production method: Select ripe and plump blueberries (collected from Changbai Fusong County) and wash them to remove mildew, insect damage and other bad fruits. Blueberries were sterilized with dibromohydantoin (purchased from Wuhan Dahua Weiye Chemical Co., Ltd.) at a concentration of 300 mg / kg, and the disinfection time was 20 minutes. After the disinfection is completed, wash the blueberries, and then put the blueberries in hot water at 92°C for 40 seconds. Scoop out the blanched blueberry pulp. Put the pulp into a quick freezer after pre-cooling, and freeze the pulp to -30°C within 10 minutes for later use. Put the sterilized and cleaned blueberries into a press for pressing, then filter the supernatant with a cloth bag, let the filtrate stand for 7 hours, and then take the supernatant to obtain clear and transparent blueberry juice.

[0028] Prepare raw materials (weight ratio) as follows: blueberry pulp 25%, blueberry juice 10%, sucrose (purchased from Zhangzhou...

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PUM

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Abstract

The invention discloses a blueberry pulp jelly and a preparation method thereof. The jelly is composed of the following components in percentage by weight: 10 to 40% of blueberry pulp, 5 to 10% of blueberry juice, 5 to 10% of cane sugar, 0.5 to 1.0% of agar, 0.05 to 0.1% of gelatin, 0.005 to 0.1% of citric acid, 49% to 70% of distilled water and a proper amount of sorbic acid and essence. The preparation method comprises the following steps: screening the matured and plump blueberries, washing the blueberries, sterilizing and disinfecting with dibromohydantoin, taking out the pulps after the process of blanching, rapidly cooling the pulps to a temperature of minus 30 DEG C for later use; squeezing the blueberries which have been sterilized and wash-cleaned, filtering so as to obtain a clarified and transparent blueberry juice; preparing the raw materials according to the ratio mentioned above; soaking agar in warm water, heating the warm water until the agar is fully dissolved; then adding cane sugar, citric acid, gelatin and sorbic acid into the water, after the cane sugar, citric acid, gelatin and sorbic acid are fully dissolved, adding the blueberry juice and distilled water, evenly stirring, then filtering, finally adding the blueberry pulps and essence, evenly stirring, packaging the mixture into a disinfected jelly machine, cooling, and then making into jelly. The blueberry pulp jelly has a good taste and a high edible and health-care value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a blueberry pulp jelly and a preparation method thereof. Background technique [0002] Blueberry (Blueberry), in a narrow sense, refers to a group of flowering plants of the genus Vaccinium subgenus Cyanococcus (scientific name: Cyanococcus), and in a broad sense can include all species with blue berries in the genus Vaccinium. Blueberry fruit is a small berry, the fruit is blue, the color is beautiful, pleasing to the eye, blue and covered by a layer of white fruit powder, the pulp is fine and the seeds are extremely small. The average weight of blueberry fruit is 0.5-2.5g, and the maximum weight is 5g. The edible rate is 100%. It is sweet and sour, and has a pleasant aroma. It is a good fresh food. It is mainly produced in the Greater and Lesser Khingan Mountains forest regions, especially the central part of the Greater Khingan Mountains in China. They are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/068A23L1/212A23L21/12A23L19/00A23L21/15
CPCA23L21/15A23L19/00A23L21/12A23V2002/00
Inventor 许威杨彦玲薛传校张喜田陈明
Owner SHIHUIDA PHARMA GRP (JILIN) LTD
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