Processing method of low-sugar candied blueberries

A processing method and technology for blueberry fruit, applied in the confectionery industry, oligosaccharide-containing food ingredients, confectionery, etc., can solve the problems of uneven skin treatment, high equipment and labor requirements, loss of content, etc., and shorten the drying time. effect of cycles, reducing nutrient losses, and regulating intestinal flora

Inactive Publication Date: 2017-12-01
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the freeze-thaw method does not treat the epidermis uniformly, which can easily lead to excessive loss of contents
Piercing has high requirements for equipment and labor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Fresh and high-quality blueberries are selected as raw materials, and the individual is required to be plump, uniform in size, and free from damage and rot. Wash with clean water, be gentle when washing to avoid damaging the blueberries, and then dry the surface moisture. Take 1kg of blueberries and put them in a sealed jar in an orderly manner, and then inject carbon dioxide into the jar. At the beginning, the intake valve and exhaust valve are opened at the same time, and the air in the tank is emptied. After 30 seconds of exhaust, the exhaust valve is turned down to increase the carbon dioxide pressure in the tank to 0.4 MPa, and the intake valve is closed. After carbon dioxide immersion for 10 min, the blueberries were taken out. The blueberries treated with carbon dioxide were put into a color-protecting agent composed of 1.5% citric acid, 1.5% Vc, and 1.0% NaCl, soaked at 30° C. for 2.0 h, washed and drained. Put the color-protected blueberries into the sugar so...

Embodiment 2

[0024] Fresh and high-quality blueberries are selected as raw materials, and the individual is required to be plump, uniform in size, and free from damage and rot. Wash with clean water, be gentle when washing to avoid damaging the blueberries, and then dry the surface moisture. Take 5kg of blueberries and put them in a sealed tank in an orderly manner, and then inject carbon dioxide into the tank. At the beginning, the intake valve and exhaust valve are opened at the same time, and the air in the tank is emptied. After 30 seconds of exhaust, the exhaust valve is turned down to increase the carbon dioxide pressure in the tank to 0.5MPa, and the intake valve is closed. The blueberries were taken out after carbon dioxide immersion for 5 minutes. Put the blueberries into the sugar solution, the ratio of solid to liquid is 1:8, first put it into a rotating vacuum sealed cylinder with a temperature of 45°C and a vacuum degree of 0.085MPa, vacuum the sugar for 15 minutes, then rele...

Embodiment 3

[0026] Fresh and high-quality blueberries are selected as raw materials, and the individual is required to be plump, uniform in size, and free from damage and rot. Wash with clean water, be gentle when washing to avoid damaging the blueberries, and then dry the surface moisture. Take 2kg of blueberries and put them into a sealed jar in an orderly manner, and then inject carbon dioxide into the jar. At the beginning, the intake valve and the exhaust valve are opened at the same time, and the air in the tank is emptied. After 30 seconds of exhaust, the exhaust valve is turned down to raise the carbon dioxide pressure in the tank to 0.3 MPa, and the intake valve is closed. After carbon dioxide immersion for 10 min, the blueberries were taken out. The blueberries treated with carbon dioxide were put into a color-protecting agent composed of 1.5% citric acid, 1.0% Vc, and 1.0% NaCl, soaked at 30° C. for 2 hours, washed and drained. Put the color-protected blueberries into the sug...

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PUM

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Abstract

The invention discloses a processing method of low-sugar candied blueberries. The processing method comprises the steps of performing cleaning, performing treatment with carbon dioxide, performing color protection, performing pulsed vacuum sugar permeability, performing drying and performing packaging. According to the processing method disclosed by the invention, a carbon dioxide treatment technique and a pulsed vacuum sugar permeability technique are adopted, so that the sugar permeability and drying cycle of blueberries can be significantly shortened, and effective components of anthocyan and the like in the blueberries can be well reserved; and the obtained blueberries are full in shape, fresh bright in color and pure in mouth feel, and requirements of consumers for diversified, novel and healthy candied blueberries can be met.

Description

technical field [0001] The invention relates to a processing method of preserved fruit, in particular to a processing method of low-sugar preserved blueberry. Background technique [0002] Blueberry belongs to Rhododendronaceae, Vaccinium genus, contains flavonoids, anthocyanins and other physiologically active substances, which have various pharmacological properties such as anti-oxidation, anti-aging, retinal protection, cardiovascular protection, anti-inflammation, anti-cancer, and immunity enhancement However, blueberries are perishable fruits with short shelf life and strong seasonality. Processing preserved blueberries through candied fruit is one of the important ways to promote off-season sales of blueberries and extend the shelf life of blueberries. However, due to the waxy layer and denser cellulose layer on the surface of blueberries, it takes longer to soak in sugar and dry. In the traditional processing of preserved blueberries, the skins of blueberries are gen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/24A23G3/42A23G3/48A23G3/02
CPCA23G3/0221A23G3/24A23G3/42A23G3/48A23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2200/312A23V2250/11A23V2250/28A23V2250/628A23V2300/10
Inventor 安可婧吴继军肖更生徐玉娟温靖唐道邦傅曼琴张岩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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