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Preparation method of preserved blackberry fruits

A production method, blackberry technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of backward blackberry deep processing technology, failure to satisfy consumers, economic loss of fruit farmers, etc., achieve a good commercial development path, and promote feedback Seasonal sales, the effect of pure taste

Inactive Publication Date: 2017-07-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, blackberry is a perishable fruit with short shelf life and strong seasonality. At present, the deep processing technology of blackberry is backward, which not only causes economic losses for fruit farmers, but also fails to meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of preserved blackberry fruit, the steps are as follows:

[0018] (1) Fruit selection and treatment: select black berries with full particle size and uniform size, remove deformed fruit, diseased fruit, moldy and rotten fruit, rinse with running water, drain the surface water, and freeze in a refrigerator below -18°C for 3 hours Then thaw at room temperature for 4 hours;

[0019] (2) color protection, hardening: the blackberry after thawing is put into the color protection hardening liquid that is made up of 0.2% citric acid, 0.3% sodium bisulfite, 0.5% calcium chloride, 0.5% sodium chloride, at 30 ℃ Soak for 5 hours under conditions, wash and drain;

[0020] (3) Microwave sugar immersion: Put the blackberries after color protection and hardening treatment into 30% sugar solution for sugar dipping, wherein the ratio of blackberry: white granulated sugar g:g is 1:3, and the microwave power is 300W for 25 minutes. Microwave the sugar for 5 minutes e...

Embodiment 2

[0024] A preparation method of preserved blackberry fruit, the steps are as follows:

[0025] (1) Fruit selection and treatment: select black berries with full particle size and uniform size, remove deformed fruit, diseased fruit, moldy and rotten fruit, rinse with running water, drain the surface water, and freeze in a refrigerator below -18°C for 3 hours Then thaw at room temperature for 4 hours;

[0026] (2) color protection, hardening: the blackberry after thawing is put into the color protection hardening liquid that is made up of 0.2% citric acid, 0.3% sodium bisulfite, 0.5% calcium chloride, 0.5% sodium chloride, at 30 ℃ Soak for 5 hours under conditions, wash and drain;

[0027] (3) Microwave sugar immersion: put the blackberries after color protection and hardening treatment into 40% sugar solution for sugar dipping, wherein the ratio g:g of blackberry: white granulated sugar is 1:4, and the microwave power is 315W for 20 minutes. Microwave the sugar for 5 minutes e...

Embodiment 3

[0031] A preparation method of preserved blackberry fruit, the steps are as follows:

[0032] (1) Fruit selection and treatment: select black berries with full particle size and uniform size, remove deformed fruit, diseased fruit, moldy and rotten fruit, rinse with running water, drain the surface water, and freeze in a refrigerator below -18°C for 3 hours Then thaw at room temperature for 4 hours;

[0033] (2) color protection, hardening: the blackberry after thawing is put into the color protection hardening liquid that is made up of 0.2% citric acid, 0.3% sodium bisulfite, 0.5% calcium chloride, 0.5% sodium chloride, at 30 ℃ Soak for 5 hours under conditions, wash and drain;

[0034] (3) Microwave sugar immersion: put the blackberries after color protection and hardening treatment into 50% sugar solution for sugar dipping, wherein the ratio g:g of blackberry: white granulated sugar is 1:5, microwave power 330W immersion sugar 30min, Microwave the sugar for 5 minutes each ...

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PUM

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Abstract

The invention relates to a preparation method of preserved blackberry fruits. The preparation method of the preserved blackberry fruits comprises the following steps of: selecting blackberry fruits; treating selected blackberry fruits, and carrying out room-temperature thawing; carrying out color-protecting and hardening treatments; carrying out microwave vacuum drying, wherein the microwave power is 300-330W and the vacuum degree is 0.065-0.085MPa, and carrying out sugar infiltration for 20-30 minutes; carrying out normal-temperature normal-pressure sugar infiltration for 1 hour, and drying the sugar-infiltrated blackberry fruits in a microwave vacuum drying oven until water content is about 30-35%; carrying out hot air drying at a temperature condition of 50-60 DEGC until the water content is about 20% so as to ensure outer surfaces of the blackberry fruits non-sticky to the hands and elastic, and thus, the preserved blackberry fruits are obtained. According to the preparation method of the preserved blackberry fruits disclosed by the invention, the blackberry fruits are utilized as raw materials, and a microwave vacuum effect is adopted so as to prepare the preserved blackberry fruits by carrying out a microwave sugar infiltration process; the preserved blackberry fruits are processed by carrying out sugar infiltration so that the material temperature is controlled at 60 DEG C or lower during the whole preparation processes so as to relatively well preserve original flavor and nutrition of the blackberry fruits. The prepared preserved blackberry fruits are full in appearance, bright in color and luster, pure in taste, and best in quality; moreover, shelf lives of the blackberry fruits are effectively prolonged so as to promote off-season sales of the blackberry fruits, and thus, demands of fruit farmers and consumers are satisfied.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing preserved blackberry fruit by adopting techniques such as microwave vacuum osmosis. Background technique [0002] Blackberry is a widely distributed and well-known shrub. Its fruit is rich in nutrition. The content of sugar, vitamin C, vitamin B1 and vitamin B2 in blackberry fresh fruit is equivalent to that of other fruit trees, and the content of organic acid, crude protein, vitamin K and amino acid is higher than other fruit trees. Cultivated fruit trees, and found that the vitamin E content is the highest among all cultivated and wild and semi-wild fruit trees, while the selenium content is rare in fruit trees. There are 18 kinds of amino acids, including 8 kinds of essential amino acids, and the content is relatively high, and it is also rich in γ-aminobutyric acid. The content of 6 mineral elements (potassium, calcium, sodium, magnesium, zinc...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L5/30
CPCA23G3/48
Inventor 宋春芳桑田
Owner JIANGNAN UNIV
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