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Blueberry can and preparation method thereof

A technology for canning blueberries and blueberries, applied in food preparation, application, food science and other directions, can solve the problems of soft and rotten taste, loss of taste, sweet and greasy canned food, etc.

Inactive Publication Date: 2016-05-11
邵雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the canned blueberries that appear on the market are all canned in sugar water, which taste soft and rotten, and the canned taste is too sweet and greasy due to the high concentration of sugar water, losing the taste of the original fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A canned blueberry is prepared from 15 parts of blueberry fruit, 30 parts of purified water, 6 parts of white sugar and 3 parts of citric acid. In the preparation method, the blueberry fruit with smooth fruit surface without dents is selected, and the surface dust and impurities of the blueberry fruit are removed by washing with running water. Use 0.5% mass concentration of calcium chloride to soak the fruit for 1 hour for hardening treatment, and place it in a cool place to dry naturally. Put 15 parts of hardened blueberry fruit into a container, add 30 parts of purified water, 6 parts of white sugar, and 3 parts of citric acid, heat and boil for 15 minutes, then put it into a canning bottle while it is still hot, and tighten the bottle cap to seal, which is the finished product.

Embodiment 2

[0010] Example 2 is basically the same as Example 1, except that it is prepared from 10 parts of blueberry fruit, 20 parts of purified water, 5 parts of white sugar, and 2 parts of citric acid.

Embodiment 3

[0012] The third embodiment is basically the same as the first embodiment, and the difference is that it is prepared from 20 parts of blueberry fruit, 40 parts of purified water, 8 parts of white sugar and 5 parts of citric acid.

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PUM

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Abstract

The invention provides a blueberry can and a preparation method thereof. The blueberry can is prepared from 15 parts of blueberries, 30 parts of purified water, 6 parts of white sugar and 3 parts of citric acid. The preparation method comprises the following steps: selecting smooth blueberries without pits and flushing the blueberries with flowing water to remove dust and impurities on the surfaces of the blueberries; soaking the blueberries with calcium chloride with a mass concentration of 0.5% for 1 h so as to harden the blueberries and placing the blueberries in a shady and cool place for natural air drying; and filling a container with 15 parts of the hardened blueberries, adding 30 parts of purified water, 6 parts of white sugar and 3 parts of citric acid, carrying heating and boiling for 15 min, filling a canned bottle with the boiled materials while the materials are still hot and screwing a bottle cover so as to obtain the blueberry can. The blueberry can is free of any chemical food additive and has the advantages of good taste, abundant nutrients, safety in eating, etc.

Description

technical field [0001] The invention relates to a canned blueberry and a preparation method thereof. Background technique [0002] Blueberry has extremely high nutritional value, protective effect and medicinal value, high utilization value and remarkable economic benefit. It is a kind of nutritional and health care fruit with great development value. At present, the canned blueberries on the market are all canned in sugar water, and the taste is soft and rotten, and the canned taste is too sweet and greasy due to the high concentration of sugar water, losing the original fruit taste. Looking for a more ideal canned blueberry production method will surely promote the development of the entire blueberry industry and has broad application prospects. Invention content: [0003] The purpose of the present invention is to provide a completely natural canned blueberry with fresh blueberry fruit as raw material, without adding any chemical food additives, good taste, rich nutrit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212
Inventor 邵雷
Owner 邵雷
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