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Making method of blueberry noodles

A production method and blueberry technology, applied in food science and other directions, can solve the problems of blueberry unsalable, rotten and deteriorate, economic loss, and difficult to preserve, and achieve the effect of prolonging the storage time and reducing economic loss.

Inactive Publication Date: 2019-01-04
贵州麻江县森态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Blueberry is a mature fruit of one season. Generally, wild blueberries mature in July-August every year, and artificially planted blueberries mature in June-July every year. Because blueberries are berries, it is difficult to preserve them. Generally, they only mature in the month of blueberries. Only fresh blueberries can be eaten, and due to the short shelf life of blueberries, a large number of blueberries are prone to unsalable and rotten phenomena, causing a lot of economic losses, and the nutrition in blueberries cannot be used by people daily throughout the year

Method used

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Examples

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Embodiment Construction

[0019] Below in conjunction with the examples, the specific implementation of the present invention will be further described in detail. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0020] A kind of preparation method of blueberry noodles of the present invention comprises the following steps:

[0021] (1) Pre-treatment: Weigh 500g of wild blueberry raw fruit or artificially planted blueberry raw fruit. Generally, artificially planted blueberry raw fruit is used, which has a better taste and higher sweetness, and its nutritional value is easily absorbed by the human body. Clean it to remove impurities and pesticide residues on its surface;

[0022] (2) Beating: the original blueberry fruit is broken with a wall breaking machine to form blueberry puree;

[0023] (3) Boiling: Put the container containing blueberry puree into boiling water, heat it to 100°C, boil for 1-2 hours to make bl...

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Abstract

The invention relates to the technical field of blueberry processing, in particular to a making method of blueberry noodles. The making method can reduce economic loss caused by the poor market of a lot of blueberries and make nutrition in the blueberries utilized by people in daily life all the year around. The making method includes the following steps of pretreatment, pulping, pulp decocting, mixing, dough making, sheeting, airing, dough cutting and subpackage.

Description

technical field [0001] The invention relates to the technical field of blueberry processing, in particular to a method for preparing blueberry noodles. Background technique [0002] Blueberry is a small perennial shrub berry. Its fruit is blue. Blueberry fruit is rich in nutrients. It has the functions of preventing brain nerve aging, protecting eyesight, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human body immunity. Nutrition The ingredients are high. [0003] Among them, blueberries have attracted much attention because they are rich in anthocyanins, which can activate the retina, strengthen eyesight, and prevent eye fatigue. It is also one of the five healthy fruits recommended by the World Food and Agriculture Organization. And according to the research of scientists in the United States, Japan, and Europe, regular use of blueberries can also significantly enhance eyesight and eliminate eye fatigue. Medical clinical reports also show...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00
CPCA23L7/109A23L19/09
Inventor 赵英伟
Owner 贵州麻江县森态农业有限公司