Method for quickly drying blueberries

Abstract

The invention relates to a method for quickly drying blueberries. The method comprises the following steps: (1) selection of blueberries: selecting fresh blueberries or quickly-frozen blueberries with70-80% maturity; (2) pre-washing and ultrasonic friction primary wax removal of blueberries: performing water bath type ultrasonic cleaning and probe ultrasonic combined steel ball friction wax removal; (3) vapor secondary wax removal of blueberries: performing water vapor secondary wax removal with ethanol and blueberry essential oil mixture; (4) drying of blueberries: drying the blueberries byadopting heated air circulation drying equipment subjected to thermal insulation and dehumidification transformation; and (5) packaging: filling nitrogen gas into a packaging bag. During vapor secondary wax removal treatment, a fire-new means is adopted, the treatment protects the integrality of the blueberries, the residual wax on the surfaces of the blueberries can be effectively removed under the condition of no juice leakage, and furthermore, the effects of passivating enzyme activity, reducing the loss of nutritional components, preventing color change and taste change in subsequent processing, keeping nutritional components and original color, flavor and taste, reducing total bacterial count as well as realizing disinfection, sterilization, mold prevention and preservation are achieved.

Description

technical field [0001] The invention belongs to the field of dried fruit processing and relates to a rapid drying method for blueberries. Background technique [0002] Blueberries are rich in nutrition and unique in taste, and can be processed into preserved fruit, jam, fruit juice and fruit wine. In order to achieve the purpose of color protection in the production process of traditional dried blueberries, most of them adopt sulfur fumigation process, which leads to excessive sulfur dioxide content in the product, which is harmful to human body; and directly adopts drying treatment to reduce the moisture content to below 12%, so as to It is beneficial to the preservation of the product, but due to the characteristics of the blueberry berry, the product is relatively shriveled, sour and unsuitable for direct consumption, and when the temperature is high, it is easy to breed insects and has a short shelf life, making the traditional technology gradually unable to meet people'...

AI Technical Summary

Problems solved by technology

But adopt this method to have following shortcoming the first, this method adopts the mode of repeated high-temperature cooking, needs to blanching 2min with the clear water of boiling, and in the step of dipping in sugar, need put into the blueberry fruit with the sugar liquid after boiling, again Boiling, these multiple high-temperature treatments cause the loss of blueberry fruit nutrients and the loss of flavor, which reduces the original taste of the fruit; second, this method adopts 65% sucrose to carry out sugar dipping treatment, so that the total sugar content in the blueberry Elevation is not conducive to human health, so that the effect of blueberry as a healthy food is greatly reduced; third, the storage period of this method is relatively short, because most of the production process of this method adopts the method of low-temperature drying, which cannot completely kill the bacteria. The sterilization is incomplete, and the product is prone to insects when the temperature is high, and the shelf life is shortened; fourth, the manufacturing method has cumbersome steps, complicated processes, blanching, color protection, sugar soaking, tea soaking, drying, and low production efficiency