How to make candy candies in blueberries

Abstract

The invention discloses a method for preparing preserved blueberry candy, which belongs to the method for preparing preserved fruit, and aims to provide a method for preparing preserved fruit with short sugar soaking time, uniform sugar soaking, less nutrient loss and complete fruit shape. It includes cleaning, sugar infiltration, and drying steps; the method is: immerse the blueberries in the cleaning solution to soak and wash them, remove them and then puncture them; immerse the blueberries with holes in the primary sugar infiltration solution and the secondary sugar infiltration solution respectively. 1. Carry out vacuum hot osmotic sugar, vacuum cold osmotic sugar, and atmospheric pressure cold osmotic sugar treatment in sequence in the three times of osmotic sugar solution; rinse the blueberries treated with osmotic sugar with clean water, and then dry them. The invention can not only improve processing efficiency and product quality, but also retain the style of traditional preserved fruit; the preserved fruit produced by the invention has a plump and smooth appearance, fresh and transparent color, uniform sugar distribution, sweet and sour taste, moderate hardness, strong original fruit flavor, full of nutrition.

Description

technical field [0001] The invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved blueberry fruit, which belongs to a method for preparing snack food. Background technique [0002] Blueberry belongs to Rhododendronaceae, Vaccinium. North American origin, perennial shrub with small berry fruit trees. Because the fruit is blue, it is called blueberry. Blueberry fruit is rich in nutrients, which has the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, enhancing human body immunity, etc., and has high nutritional components. [0003] Preserved fruit is a traditional food in my country. It is deeply loved by consumers because of its soft texture, bright and crystal clear, durable and easy to store, and good taste and shape. However, the traditional production process of preserved fruit requires repeated cooking for a long time (the process of so...

AI Technical Summary

Problems solved by technology

The above-mentioned patent application documents belong to the vacuum high-temperature sugar infiltration process. Although it can effectively shorten the sugar infusion time and improve the processing efficiency, there are defects such as uneven sugar infiltration (low sugar content in the core of preserved fruit), and at the same time, due to the need for multiple heat treatments (such as microwave Sugar infiltration, microwave drying and hot air drying, etc.), can easily cause browning of preserved fruit and loss of nutrients

CN101595932A and CN102742711A disclose the vacuum cold osmotic sugar process, although the vacuum hot osmotic sugar process can overcome the defects of easy browning of preserved fruit, easy loss of nutrients, uneven sugar osmosis, etc., but there are deficiencies such as long osmosis time and low efficiency