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Dried cranberry with longer shelf life and processing method thereof

A processing method and dried cranberry technology, applied in the confectionery industry, confectionery, food science, etc., can solve the problems of shortening the shelf life and achieve the effect of improving the shelf life and strong lipophilicity

Inactive Publication Date: 2020-01-17
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that the existing cranberry processing process tends to shorten the shelf life, the present invention provides a dried cranberry with extended shelf life and a processing method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The processing method of the extension of dried cranberry shelf life of the present embodiment, concrete steps are as follows:

[0024] Step 1: slow freezing, slowly freezing the cranberry frozen fruit raw materials out of the refrigerator in the slow freezing room at -10°C to -5°C, and slow freezing the raw materials to -10°C to -5°C;

[0025] Step 2: Piercing, the slow-frozen raw materials are directly transferred to the piercing machine for piercing, which can be directly processed in the slow-freezing room. The temperature should not be too high or too low during the piercing process. When the temperature is lower than When the temperature is minus 10°C, the ice crystals are too hard, which makes it difficult to puncture holes and affects the efficiency of piercing. When the temperature is higher than minus 5°C, some frozen fruits will thaw and become soft during the piercing process, resulting in excessive damage and poor fruit shape. Therefore, for the quick-froze...

Embodiment 2

[0032] The processing method of extending the dried cranberry shelf life of the present embodiment, the step of matrix is ​​as embodiment 1, but more optimized scheme:

[0033] Step 1: slow freezing, slow freezing the cranberry jelly raw materials out of the cold storage in the slow freezing room at -8°C, and slow freezing the raw materials to about -8°C;

[0034] Step 2: Piercing, the slow-frozen raw materials are directly transferred to the piercing machine for piercing, and the piercing can be performed directly in the slow-freezing room at about -8°C, and this temperature range is most suitable for the piercing work of the piercing machine , if the temperature is too high, it will damage the needle body, if the temperature is too low, it will affect the fluidity of the material in the punching machine. Ton / hour rated output, the puncture output of cranberry frozen fruit raw materials at around -8°C can be infinitely close to or even exceed the rated output of 2 tons / hour; ...

Embodiment 3

[0040] In the processing method for extending the shelf life of dried cranberries in this embodiment, the steps of the substrate are as in Example 2, the difference is that in step 4, the semi-finished product after the candy can be selected to be quick-frozen, and then vacuum freeze-drying is carried out. After drying, Mixing oil again can allow sunflower oil to penetrate into the gap left after the vacuum freeze-drying and sublimation of water, so that the oil can seal most of the channels, thereby avoiding adhesion and also avoiding the benzoic acid during drying and storage. Loss, just more effectively improved its shelf life and nutritional labeling, through accelerated shelf life test, the dried cranberry that makes through the processing method of this embodiment can be stored at room temperature for about 5 years.

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Abstract

The invention discloses dried cranberry with longer shelf life and a processing method thereof and belongs to the field of food processing. The dried cranberry is made with cranberry jelly slowly frozen at -10 to -5 DEG C by piercing, sugaring, baking, oil dressing and other steps; the temperature of the piercing step is controlled to be not too high or too low; when the temperature is lower thansub-zero 10 DEG C, ice crystal is too hard, which makes piercing difficult and affects piercing efficiency; when the temperature is higher than sub-zero 5 DEG C, part of the jelly thaws and softens during piercing, great damage occurs, and the shape is not good; therefore, as to quick-frozen cranberry jelly, the cranberry jelly slowly frozen to -10 to -5 DEG C is the most suitable for piercing; the dried cranberry herein has more benzoic acid brought by itself, so that the dried cranberry can be stored at normal temperature for longer than 2 years.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a dried cranberry with extended shelf life and a processing method thereof. Background technique [0002] In recent years, fruit candied products have been gradually enriched, and the consumption of candied fruit products in the Chinese market has also gradually increased, and dried cranberries are deeply loved by Chinese consumers. Studies have shown that cranberries have high nutritional content and are rich in flavonols, anthocyanins, ellagic acid, ursolic acid, iridoids, resveratrol and other biologically active substances. It has good effects on road infection, eradication of Helicobacter pylori infection, anti-oxidation, and anti-tumor. Cranberries contain a certain amount of anthocyanins. As a natural pigment, anthocyanins have biological activity that plays an important role in the health care of the human body and the prevention and treatment of diseases. ...

Claims

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Application Information

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IPC IPC(8): A23G3/34
CPCA23G3/34
Inventor 汪英张书光刘卫光齐路路朱勇生
Owner CHACHA FOOD CO LTD
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