Process for making dried blueberries

Abstract

The invention discloses a process for making dried blueberries. The process comprises the following steps: (1) selecting raw material fruits; (2) performing pretreatment, namely washing blueberry fruits with clean water or salty water; (3) performing wall breaking treatment, namely spreading the blueberry fruits of which moisture is drained off on a screening tray, putting into a working cavity ofa vacuum machine, vacuuming till the vacuum degree is minus 0.07MPa to minus 0.1MPa, and maintaining the vacuum degree for 30-60 minutes; (4) performing color fixation treatment, namely mixing and stirring the blueberry fruits with a 0.7% citric acid color fixation liquid in a mass ratio of (1:1)-(1:3) for 10-30 minutes; (5) performing sugar infusion treatment, namely preparing a cane sugar solution, adjusting the pH value of the cane sugar solution by using citric acid, and leaving to stand for 12-20 hours at 25-35 DEG C to degrade cane sugar molecules, thus being convenient for sugar infusion; (6) drying; (7) resoftening, and packaging; and (8) performing sterilization treatment. The dried blueberries made by using the process are fine in taste and good in dried fruit quality, and the process has the characteristics of being high in production efficiency, low in energy consumption, and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing technology of dried blueberry fruit. Background technique [0002] Blueberries, also known as blueberries, are rich in phenolic acids, anthocyanins, proanthocyanidins and flavonoids, and are a health-promoting food. Anthocyanin in blueberries is a small molecule, water-soluble polyphenolic compound, which is easily absorbed and utilized by the human body. It has a strong antioxidant effect, can prevent and treat cardiovascular diseases, and can also reduce the damage of lipid peroxidation to the eyes. , Relieve visual fatigue, effectively prevent the deterioration of mild myopia. [0003] After comparative study of more than 40 kinds of fruits, researchers from the Human Nutrition Center of the United States Department of Agriculture found that blueberries have the strongest antioxidant capacity, which can obviously eliminate the by-product free radicals pro...

AI Technical Summary

Problems solved by technology

Since blueberries are berries, the peel has a dense cuticle, and the effect of sugar infiltration is not obvious. In order to improve the effect of sugar infiltration, the traditional method is to punch holes on the surface of the fruit, but there are problems such as low efficiency and high labor intensity.

At the same time, there are also problems such as uneven taste in the dried blueberries produced by the traditional osmosis process

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