Dried blueberry fruits and production method thereof

A production method and technology of blueberry fruit, applied in the fields of fruit and vegetable preservation, confectionary industry, food science, etc., can solve the problems of poor taste, low anthocyanin content, blueberry cell and anthocyanin damage, etc., and achieve expansion and transparency Sexuality and the effect of stabilizing natural pigments

Inactive Publication Date: 2015-12-09
广东融和生态农业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the existing defects such as the destruction of blueberry cells and anthocyanins, low anthocyanin content, and poor taste in existing dried blueberry fruit, the invention provides dried blueberry fruit and a production method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Material selection: select ripe, non-deteriorated and non-mildew blueberries;

[0019] (2) Trehalose solution treatment: wash the fresh blueberries and soak them in a phosphate solution with a trehalose concentration of 0.6mol / L trehalose; the soaking time is 5 hours;

[0020] (3) Ultrasonic treatment: Sonicate the trehalose solution for 30 minutes with a power of 50W;

[0021] (4) Vacuum freeze-drying treatment: Put the trehalose solution treated in step (3) into a freeze dryer, first cool down to -50°C, then evacuate to 15MPa, and increase the temperature sequentially, to -45°C , -40°C, -35°C, -30°C, -25°C, -20°C for 2 hours each;

[0022] (5) Dried blueberry fruit: Finally, dry at -15°C until the water content of the fruit is 13% to obtain dried blueberry fruit.

Embodiment 2

[0024] (1) Material selection: select ripe, non-deteriorated and non-mildew blueberries;

[0025] (2) Trehalose solution treatment: wash the fresh blueberries and soak them in a phosphate solution with a trehalose concentration of 0.8mol / L trehalose; the soaking time is 1 hour;

[0026] (3) Ultrasonic treatment: Sonicate the trehalose solution for 10 minutes with a power of 200W;

[0027] (4) Vacuum freeze-drying treatment: put the trehalose solution treated in step (3) into a freeze dryer, first cool down to -50°C, then vacuumize to 30MPa, and then raise the temperature sequentially, to -45°C , -40°C, -35°C, -30°C, -25°C, -20°C for 2 hours each;

[0028] (5) Dried blueberry fruit: Finally, dry at -15°C until the water content of the fruit is 15% to obtain dried blueberry fruit.

Embodiment 3

[0030] (1) Material selection: select ripe, non-deteriorated and non-mildew blueberries;

[0031] (2) Trehalose solution treatment: wash the fresh blueberries and soak them in a phosphate solution with a trehalose concentration of 0.7mol / L trehalose; the soaking time is 3 hours;

[0032] (3) Ultrasonic treatment: Sonicate the trehalose solution for 15 minutes with a power of 100W;

[0033] (4) Vacuum freeze-drying treatment: Put the trehalose solution treated in step (3) into a freeze dryer, first cool down to -50°C, then vacuumize to 20MPa, and then increase the temperature in sequence, starting at -45°C , -40°C, -35°C, -30°C, -25°C, -20°C for 2 hours each;

[0034] (5) Dried blueberry fruit: Finally, dry at -15°C until the water content of the fruit is 14% to obtain dried blueberry fruit.

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PUM

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Abstract

The present invention discloses dried blueberry fruits and a production method thereof. The production method includes the following steps: (1) trehalose solution process; and (2) vacuum freeze drying process. An ultrasonic treatment is carried out in the presoaking treatment process, expanding the cell membrane permeability of fresh blueberry fruits, and making it easier for trehalose and phosphate to play a protective role on blueberry fruit cells; the trehalose phosphate solution is used for preprocessing the fresh blueberry fruits, playing a protective effect of the trehalose on the blueberry fruit cells and anthocyanidin in the freezing and drying process, and also playing a role of the phosphate in stabilizing natural pigment.

Description

technical field [0001] The invention belongs to the technical field of dried fruit, and in particular relates to a dried blueberry and a preparation method thereof. Background technique [0002] Dried blueberry means blue berry. One is a low shrub, wild with short feet, small particles, but high anthocyanin content; the second is artificially cultivated blueberries, which can grow to 240cm high, with larger fruits, more water, and relatively high anthocyanin content Low. [0003] Blueberry fruit is rich in nutrients. It not only has good nutritional and health effects, but also has the functions of preventing brain aging, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human immunity. Blueberries are rich in nutrients, not only rich in conventional nutrients, but also extremely rich in flavonoids and polysaccharides, so they are also known as the "Queen of Fruits" and "King of Berries". Blueberry is a fruit with very high nutritional value. Th...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23B7/022A23B7/024
Inventor 欧小鲁余志城严汉彬
Owner 广东融和生态农业集团有限公司
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