Process for making dried blueberries

A processing technology, blueberry fruit technology, applied in food drying, food ultrasonic treatment, food ingredients as color, etc., can solve the problems of uneven taste of dried blueberry fruit, ineffective sugar penetration, high labor intensity, etc., to achieve better quality Good quality, good quality of dried fruit and high production efficiency

Active Publication Date: 2018-04-06
TAIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 surf

Method used

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  • Process for making dried blueberries
  • Process for making dried blueberries
  • Process for making dried blueberries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: manual production of dried blueberry fruit.

[0033] 1. Materials and Reagents

[0034] Fresh blueberries (purchased from Yongjia Jujun Farm), white granulated sugar (purchased from the farmers’ market in southern Zhejiang, in bulk), water, L-ascorbic acid (Qingdao Tianxin Food Additive Co., Ltd., food grade)

[0035] 2. Instruments and equipment

[0036] Balance (Electronic scales) Ohaus Instrument (Shanghai) Co., Ltd. manufacturing (OHAUSCORPORATION), induction cooker (POT01Induction cooker) Pentium Electric (Shanghai) Co., Ltd., electric blast drying oven Suzhou Haoyue Electric Equipment Manufacturing Factory, freeze dryer ( SCTENTZ-100F) Ningbo Xinzhi Biotechnology Co., Ltd., ultrasonic machine (self-developed).

[0037] 3. Specific steps:

[0038] (1), the processing technology of dried blueberry fruit is as follows: figure 1 Shown:

[0039] ① Raw material fruit selection process: fresh blueberries or thawed blueberry frozen fruits can be selecte...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/41A23L5/30A23L5/00A23L29/30
CPCA23V2002/00A23L5/00A23L5/32A23L5/41A23L19/03A23L29/30A23V2300/48A23V2300/10A23V2250/032A23V2250/628A23V2200/04
Inventor 章志成王法格周环陈林和
Owner TAIZHOU UNIV
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