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Processing method of non-blended blueberry fruit vinegar water ice

A processing method and technology of blue jujube fruit, which are applied in the preparation of vinegar, frozen desserts, fixed on/in organic carriers, etc., can solve the problems of difficult preservation of blueberries, low industrialization and low utilization rate, and improve blueberry production. Fruit vinegar flavor, efficiency improvement, full taste effect

Inactive Publication Date: 2017-12-12
HEFEI HUIHUIDOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blueberries are not easy to preserve, low in industrialization and utilization

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0015] A processing method for non-blended blue date fruit vinegar shaved ice is characterized in that it is composed of the following steps:

[0016] 1) Wash the fresh blueberries and remove impurities, treat them under high pressure at 200MPa for 2 minutes, add 1.5 times the amount of water, squeeze evenly, filter out the pomace, freeze-dry the pomace, grind it into powder for later use, and store the filtrate in a refrigerator at 4°C;

[0017] 2) Select plump and insect-free red dates, take out the jujube stones, add 5 times the amount of honey water made by mixing Sophora japonica honey with 55°C water at a ratio of 1:3, soak at 65°C for 25 minutes, squeeze evenly, and filter Remove the pomace, and store the filtrate in a refrigerator at 5°C;

[0018] 3) Mix the filtrate obtained in step 1 with the filtrate obtained in step 2 at a volume ratio of 1:3, preheat to 28°C, adjust the pH to 4.5, and make the initial sugar content reach 20 Bx°, add 5% of yeast and lactic acid bac...

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PUM

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Abstract

The invention relates to a processing method of non-blended blueberry fruit vinegar water ice. The processing method is characterized in that a hyperchromic effect is played through high-pressure treatment to promote juice extraction; acetic acid bacteria fermentation is fixed, the efficiency of acetic fermentation is improved, and continuous fermentation is promoted; blueberry pomace and begasse are mixed to serve as a carrier, and the blueberry utilization rate is improved; secondary fermentation is performed to enhance a special flavor and taste; water ice is made, the quality-guaranteeing time is prolonged, and ice-cool taste is improved. Accordingly, the purposes of reaching the special flavor of blueberry fruit vinegar, improving the efficiency of acetic fermentation and promoting development of deep blueberry processing are achieved.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of non-blended blue date fruit vinegar shaved ice. Background technique [0002] Blueberry, also known as lingonberry, is rich in nutrition, sweet and sour. The fresh fruit is rich in special nutrients such as SOD, arbutin and anthocyanin, and has many health benefits. my country is rich in blueberry resources, most of which are mainly eaten fresh. Blueberry is not easy to preserve, and its industrialization and utilization rate are low. Rong Zhixing used the vanillin-sulfuric acid colorimetric method to determine the content of anthocyanins in homemade blueberry juice, blueberry wine, blueberry vinegar and multi-strain mixed-fermented blueberry vinegar in "Study on the Processing Technology of Blueberry Fruit Vinegar under Immobilized Fermentation Conditions" They were 58.15mg / mL, 43.19mg / mL, 36.18mg / mL and 34.70mg / mL, respectively, and the loss of antho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12N11/02A23G9/32A23G9/42
CPCA23G9/32A23G9/42C12J1/04C12N11/02
Inventor 张华传
Owner HEFEI HUIHUIDOU FOOD CO LTD
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