Production method of vacuum impregnated dried waxberry

A technology of vacuum impregnation and production method, which is applied in the direction of food preparation, application, food science, etc., and can solve the problems of bringing bacteria, biting red bayberry, and difficult to meet hygiene standards, etc.

Inactive Publication Date: 2015-04-01
苏州苏东庭生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, dried bayberry is usually made by exposure to the sun. This method will cause many nutrients in the bayberry to be lost during the exposure process, and due to the influence of the exposure environment, flies will bite the bayberry during the exposure process. Bacteria is brought, and hygiene is difficult to meet

Method used

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Embodiment Construction

[0016] The preparation method of vacuum impregnated red bayberry of the present invention comprises the following steps:

[0017] 1) Selection and cleaning of fresh fruit raw materials:

[0018] ①Choose fresh, mature, non-rotten red bayberry as raw material, requiring normal flavor and soluble solid content ≥ 8.0%. Impurities removal includes removal of unqualified red bayberry, as well as leaves and fruit stems;

[0019] Cleaning: The first step is to soak in 5% light salt water for 10 minutes to remove the fruit worms in the expired red bayberry. The second step is to rinse with flowing water until there is no salt, remove and drain;

[0020] 2) Vacuum impregnation treatment:

[0021] ①Impregnation solution: Contains 50% sugar solution (maltitol slurry and old rock sugar solution), 1.5% citric acid, 1% licorice, and the rest is water;

[0022] Evacuation time: 20±1min, inflation time: 60min;

[0023] The evacuated red bayberry embryo is immersed in the impregnation so...

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Abstract

The invention discloses a production method of vacuum impregnated dried waxberry. The production method comprises the following steps: 1) fresh fruit raw material picking and cleaning; 2) vacuum impregnation processing, namely (1) preparing an impregnation solution from 50% of sugar liquor, 1.5% of citric acid, 1% of liquorice root and the balance of water, (2) vacuumizing for 20+/-1 minutes and inflating with air for 60 minutes, and impregnating the vacuumized waxberry blanks in the impregnation solution for about 10 hours for permeating more thoroughly; 3) freeze-drying, namely taking out the impregnated waxberry blanks for quick-freezing, and then dehydrating in a freeze-dryer for about 9-10 hours until the moisture content in the waxberry blanks is lower than 4%, and then taking out and directly packaging in vacuum. According to the production method of the vacuum impregnated dried waxberry, the fresh waxberries are freeze-dried at an ultralow temperature and then the finished dried waxberry is obtained; the dried waxberry is low in loss of nutritional ingredients and flavor; the nutrition, taste and fragrance of the waxberries are remained to the utmost extent, and the original color and shape of the waxberries are kept; in addition, the vacuum impregnation technique is adopted in the middle of dry-making, and therefore, the vacuum impregnated product having the unique flavor can be obtained while the waxberry product gains the prepared nutrients.

Description

technical field [0001] The invention relates to a preparation method of vacuum-impregnated dried red bayberry. Background technique [0002] In the prior art, dried bayberry is usually made by exposure to the sun, which will cause many nutrients in the bayberry to be lost during the exposure to the sun, and due to the influence of the exposure environment, flies will bite the bayberry during the exposure, and Bring bacteria, hygiene is difficult to meet. For this reason, we have developed a kind of preparation method of vacuum-impregnated red bayberry. Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present invention is to propose a method for making vacuum-impregnated red bayberry. [0004] The technical solution of the present invention is achieved in that a kind of preparation method of vacuum-impregnated red bayberry comprises the following steps: [0005] 1) Selection and cleaning of fresh fruit raw materials:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 王倩
Owner 苏州苏东庭生物科技有限公司
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