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Method for producing blueberry fruit cake by utilizing blueberry residues

A technology of blueberry pomace and blueberry, which is applied in food ingredients as antimicrobial preservation, application, food ultrasonic treatment, etc. It can solve the problems of browning and oxidation of active ingredients, loss of product juice, oxidation of chlorogenic acid, etc., and achieve hygienic quality Effect of improvement, avoidance of juice loss, improvement of nutritional quality

Inactive Publication Date: 2014-07-02
ZHEJIANG UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Repeated freezing and thawing will cause product juice loss, exposure of active ingredients and air contact will cause browning and deepening of oxidation, subsequent high-temperature long-term cooking and high-temperature sterilization process will cause oxidation of anthocyanins and chlorogenic acids, and the activity will decrease

Method used

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  • Method for producing blueberry fruit cake by utilizing blueberry residues
  • Method for producing blueberry fruit cake by utilizing blueberry residues
  • Method for producing blueberry fruit cake by utilizing blueberry residues

Examples

Experimental program
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Effect test

Embodiment 1

[0044] 20g of frozen blue plum pomace was vacuum chopped (-4°C, 30-40Kpa), chopped at 10000r / min for 15min, the puree was taken out and transferred to the interlayer reaction tank, 30g of 72°Brix fructose syrup was added, normal pressure, 28KHz, Under 600W ultrasonic conditions, ultrasonic treatment at 40°C for 2 hours, then add 1g of 10% pectin solution, 1g of 10% carrageenan solution, 1g of 10% gelatin solution, 4g of 10% agar solution, and white sugar 10g, protein sugar 0.2g, trisodium citrate 0.1g, citric acid 0.05g, malic acid 0.05g, continue heating to 85°C for concentration and sterilization for 15 minutes, when the total solids content reaches more than 75%, add 0.1g calcium gluconate and the blueberry essence of 0.1g, immediately invert the cooling molding, and then divide and pack to make the blueberry fruit cake. The sensory color and anthocyanin content of the final product were analyzed, and the total number of colonies was determined. The detailed results are sho...

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Abstract

The invention provides a method for developing fruit cakes by utilizing blueberry juice residual residues as a raw material. The method comprises the following steps: directly performing vacuum freezing chopping treatment on frozen blueberry residues without melting and pulping, accelerating the dissolution of active ingredients in a manner of combining ultrasonic emulsification treatment with proper heat treatment, wherein the manner replaces a traditional boiling process, performing high-pressure pasteurization, and finally cooling and molding. Part of macromolecular hydrophilic colloid is added before sterilization, and the gel strength and the shape maintenance are improved. The method is simple to operate, low in heat treatment strength and short in time, and repeated freeze thawing and high-strength heat treatment of a product are avoided. Therefore, the method has the advantages that the microbial pollution probability is low, the retention rate of the effective active ingredients is high, the sensory quality is excellent, the shape maintenance at the temperature of 37-42 DEG C is good and the like.

Description

technical field [0001] The invention relates to a method for producing blueberry fruit cake by utilizing blueberry pomace. Background technique: [0002] Blueberry (Vaccinium spp), also known as lingonberry and blueberry, is a plant of the genus Vaccinium L. in the family Ericaceae, and is one of the five internationally recognized healthy fruits. Blueberry has unique flavor and rich nutrition. Every 100 grams of blueberry fresh fruit contains 163mg of anthocyanins, V A 81~100IU,V E 2.7-9.5, SOD5.39IU, Ca220-920μg, P0.274mg, Mg0.114-0.249mg, Zn0.3mg, Fe2mg, known as "the king of berries". The rich functional factors make blueberry fruit have many physiological activities, such as anti-oxidation, promoting resynthesis of resynthesis, improving circulatory system function, anti-ulcer, anti-inflammation, improving immunity, enhancing heart function, anti-cardiovascular disease, anti- Various physiological functions such as aging, anti-cancer and anti-mutation. [0003] At p...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L21/12
CPCA23L5/15A23L5/19A23L5/32A23L21/12A23V2002/00A23V2200/10A23V2300/20A23V2300/24A23V2300/48
Inventor 潘秋月王鹰吴涛孟祥河
Owner ZHEJIANG UNIV OF TECH
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