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A kind of puffed blackberry and preparation method thereof

A blackberry and puffing technology, applied in the field of puffed blackberry and its preparation, can solve the problems of hard taste, slow drying speed, large nutritional loss, etc., and achieve the effect of convenient carrying and eating, high quality and easy control

Active Publication Date: 2015-09-30
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

But hot air drying has some defects at the same time: the outer layer of the material is dried first to form a hard shell to prevent the internal moisture from moving out; the drying speed is fast in the early stage and slow in the later stage; the dehydration rate and energy utilization rate are low; the nutritional loss of the product is large; the taste hard, poor crispness
Hot air drying fruits and vegetables, especially blackberries with high nutritional value, can no longer meet the requirements of the modern food industry in terms of taste, taste and nutritional value.

Method used

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  • A kind of puffed blackberry and preparation method thereof
  • A kind of puffed blackberry and preparation method thereof
  • A kind of puffed blackberry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] After removing the rotten and defective fruits in the whole blackberry fruit, wash the blackberry with clean water, select the whole blackberry fruit with a maturity of 70% to 80% and uniform size, and put it in an electric constant temperature blower box and use hot air drying method for pre-drying , the drying temperature is set to 70°C, the wind speed is 2.0m / s, and the drying time is set to 4h, so that the mass percentage of moisture in the blackberry dried semi-finished product is 60%-70%;

[0028] When the temperature in the expansion tank reaches 90°C, the obtained blackberry dried semi-finished product is subjected to variable temperature and pressure difference expansion and drying:

[0029] This step specifically includes, placing the dried blackberry semi-finished product on a tray and placing it in an expansion tank for 7 minutes, which is the stagnation time; opening the vacuum valve to expand the material once under the condition that the vacuum degree is -...

Embodiment 2

[0031] After removing the rotten and defective fruits in the whole blackberry fruit, wash the blackberry with clean water, select the whole blackberry fruit with a maturity of 70% to 80% and uniform size, and put it in an electric constant temperature blower box and use hot air drying method for pre-drying , the drying temperature is set to 60°C, the wind speed is 2.3m / s, and the drying time is set to 5h, so that the mass percentage of moisture in the blackberry dried semi-finished product is 60%-70%;

[0032] When the temperature in the expansion tank reaches 100°C, the dried blackberry semi-finished product is subjected to variable temperature and pressure difference expansion and drying:

[0033] This step specifically includes, placing the dried blackberry semi-finished product on a tray and placing it in an expansion tank for 5 minutes, which is the stagnation time; opening the vacuum valve to expand the material once under the condition that the vacuum degree is -0.1MPa; ...

Embodiment 3

[0035] After removing the rotten and defective fruits in the whole blackberry fruit, wash the blackberry with clean water, select the whole blackberry fruit with a maturity of 70% to 80% and uniform size, and put it in an electric constant temperature blower box and use hot air drying method for pre-drying , the drying temperature is set to 80°C, the wind speed is 1.5m / s, and the drying time is set to 3h, so that the mass percentage of moisture in the blackberry dried semi-finished product is 60%-70%;

[0036] When the temperature in the expansion tank reaches 80°C, the dried blackberry semi-finished product is subjected to variable temperature and pressure difference expansion and drying:

[0037] This step specifically includes, placing the dried blackberry semi-finished product on a tray and placing it in an expansion tank for 10 minutes, which is the stagnation time; opening the vacuum valve to expand the material once under the condition that the vacuum degree is -0.1MPa; ...

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Abstract

The invention discloses dried puffing blackberries and a preparation method thereof. The method comprises the steps of pre-drying full-blackberry raw materials to obtain dried blackberry semifinished products, and performing variable-temperature differential pressure puffing and drying to obtain the puffing blackberries. According to the method, pigments or other additives are not added, so that the color and the flavor of the original fruits are well retained; the puffing blackberries taste crispy, are purely natural and are safe and sanitary. The full blackberries prepared by the method provided by the invention can be directly used as novel natural and green leisure food.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a puffed blackberry and a preparation method thereof. Background technique [0002] Blackberry, also known as dewberry, is a shrub of the genus Rubus in the Rosaceae family. It is an important small-fruited economic shrub. It is known as an emerging third-generation fruit and is known as the "golden fruit". Blackberries are rich in phytochemicals such as anthocyanins, flavonoids, tannins (proanthocyanidins, ellagitannins, and gallin), stilbenes (resveratrol), phenolic acids, and lignans. According to the research, the blackberry fruit is rich in nutrition. In addition to crude fat, protein, total sugar and organic acid, the fresh fruit also contains a variety of vitamins and minerals. The content of amino acids in blackberry fruit is higher than that of common cultivated fruit trees such as apples, pears, and oranges, and it has a complete range of amino acids, including 17 kinds of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P1/14A23L1/212A23L19/00A23P30/32
CPCA23L19/03A23L33/00A23V2002/00A23V2200/30
Inventor 毕金峰刘璇陈芹芹吴昕烨司旭周沫李兆路
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI