Production and processing method of candied blueberries

Abstract

The invention relates to a production and processing method of candied blueberries. The production and processing method comprises the following steps of performing selection of raw materials, performing cleaning, performing scalding, performing color protection, performing hardening, performing high-temperature sugar dipping, performing draining and performing drying. The candied blueberries processed and made by the production and processing method disclosed by the invention are uniform in sugar dipping, the sugar content is as low as 40%-50%, and the candied blueberries are plump in granules, supple, good in mouth feel and moderate in sour and sweet degrees, and have the fruity flavor of natural blueberries. The candied blueberries are good in degree of perfection, the color of the candied blueberries maintains the original blue of the blueberries, the candied blueberries are high in surface gloss, and few of nutrient components run off. The candied blueberries are long in quality guarantee period, and are easy to store.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to a method for producing and processing preserved blueberries. Background technique

[0002] Blueberry: The scientific name is lingonberry, also known as bilberry, crow fruit, and blueberry. The fruit is blue and covered with a layer of white fruit powder. The whole fruit of blueberry is edible, has a specific fragrance, is rich in water-soluble pigments, and has a soft skin, blue-black or purple-blue.

[0003] As a small berry with excellent flavor and high nutritional value, blueberry has high nutritional and health value and economic value. At present, blueberry juice, blueberry wine, blueberry yogurt and other products in the domestic market have not got rid of the traditional processing concept, and most of the existing blueberry candied products are low-temperature sugar-soaked products. Low, and long-term soaking will make the blueberry fruit soft and rotten, and the nutrien...

Examples

Embodiment 1

[0025] A kind of production and processing method of preserved blueberry fruit of the present invention, the method comprises the steps:

[0026] (1) Selection of raw materials: select fresh and high-quality blueberries as raw materials, requiring full-bodied, uniform-sized blueberries without damage, damage, or rot;

[0027] (2) Cleaning: Wash with pure water. Since the blueberry peel is soft and easy to break, wash gently to avoid juice loss;

[0028] (3) Blanching: the peel of the blueberry fruit is thin and fragile, which is blanched with steam, cooled with pure water after blanching, and the individual blueberries after steam blanching are plump and shiny, and the skin has no collapse;

[0029] (4) color protection: adopting mass fraction is that 0.4% is citric acid and the sodium chloride solution that mass fraction is 0.3% carries out color protection, specifically: the blueberry after step (3) is placed in mass fraction and is 0.4% Soak in a mixed solution composed of...

Embodiment 2

[0036] The method of the present embodiment comprises the steps:

[0037] (1) Selection of raw materials: select fresh and high-quality blueberries as raw materials, requiring full-bodied, uniform-sized blueberries without damage, damage, or rot;

[0038] (2) Cleaning: Wash with pure water. Since the blueberry peel is soft and easy to break, wash gently to avoid juice loss;

[0039] (3) Blanching: the peel of the blueberry fruit is thin and fragile, and it is blanched with steam, cooled in cold water after blanching, and the individual blueberries after steam blanching are plump and shiny, and the skin does not collapse;

[0040] (4) color protection: adopting mass fraction is that 0.5% is citric acid and the sodium chloride solution that mass fraction is 0.4% carries out color protection, specifically: the blueberry after step (3) is placed in mass fraction and is 0.5% Soak in a mixed solution composed of citric acid and 0.4% sodium chloride solution for 1 hour;

[0041] (5...

Embodiment 3

[0047] The method of this implementation comprises the steps:

[0048] (1) Selection of raw materials: select fresh and high-quality blueberries as raw materials, requiring full-bodied, uniform-sized blueberries without damage, damage, or rot;

[0049] (2) Cleaning: Wash with pure water. Since the blueberry peel is soft and easy to break, wash gently to avoid juice loss;

[0050] (3) Blanching: the skin of the blueberry fruit is thin and fragile, which is blanched with steam, cooled with pure water after blanching, and the individual blueberries after steam blanching are plump and shiny, and the skin has no collapse;

[0051] (4) color protection: adopting mass fraction is that 0.6% is citric acid and the sodium chloride solution that mass fraction is 0.5% carries out color protection, specifically: the blueberry after step (3) is placed in mass fraction and is 0.6% Soak in a mixed solution composed of citric acid and 0.5% sodium chloride solution by mass fraction for 1 hour;...

technical field

[0001] The invention relates to the field of food processing, in particular to a method for producing and processing preserved blueberries. Background technique

[0002] Blueberry: The scientific name is lingonberry, also known as bilberry, crow fruit, and blueberry. The fruit is blue and covered with a layer of white fruit powder. The whole fruit of blueberry is edible, has a specific fragrance, is rich in water-soluble pigments, and has a soft skin, blue-black or purple-blue.

[0003] As a small berry with excellent flavor and high nutritional value, blueberry has high nutritional and health value and economic value. At present, blueberry juice, blueberry wine, blueberry yogurt and other products in the domestic market have not got rid of the traditional processing concept, and most of the existing blueberry candied products are low-temperature sugar-soaked products. Low, and long-term soaking will make the blueberry fruit soft and rotten, and the nutrien...

Examples

Embodiment 1

[0025] A kind of production and processing method of preserved blueberry fruit of the present invention, the method comprises the steps:

[0026] (1) Selection of raw materials: select fresh and high-quality blueberries as raw materials, requiring full-bodied, uniform-sized blueberries without damage, damage, or rot;

[0027] (2) Cleaning: Wash with pure water. Since the blueberry peel is soft and easy to break, wash gently to avoid juice loss;

[0028] (3) Blanching: the peel of the blueberry fruit is thin and fragile, which is blanched with steam, cooled with pure water after blanching, and the individual blueberries after steam blanching are plump and shiny, and the skin has no collapse;

[0029] (4) color protection: adopting mass fraction is that 0.4% is citric acid and the sodium chloride solution that mass fraction is 0.3% carries out color protection, specifically: the blueberry after step (3) is placed in mass fraction and is 0.4% Soak in a mixed solution composed of...

Embodiment 2

[0036] The method of the present embodiment comprises the steps:

[0037] (1) Selection of raw materials: select fresh and high-quality blueberries as raw materials, requiring full-bodied, uniform-sized blueberries without damage, damage, or rot;

[0038] (2) Cleaning: Wash with pure water. Since the blueberry peel is soft and easy to break, wash gently to avoid juice loss;

[0039] (3) Blanching: the peel of the blueberry fruit is thin and fragile, and it is blanched with steam, cooled in cold water after blanching, and the individual blueberries after steam blanching are plump and shiny, and the skin does not collapse;

[0040] (4) color protection: adopting mass fraction is that 0.5% is citric acid and the sodium chloride solution that mass fraction is 0.4% carries out color protection, specifically: the blueberry after step (3) is placed in mass fraction and is 0.5% Soak in a mixed solution composed of citric acid and 0.4% sodium chloride solution for 1 hour;

[0041] (5...

Embodiment 3

[0047] The method of this implementation comprises the steps:

[0048] (1) Selection of raw materials: select fresh and high-quality blueberries as raw materials, requiring full-bodied, uniform-sized blueberries without damage, damage, or rot;

[0049] (2) Cleaning: Wash with pure water. Since the blueberry peel is soft and easy to break, wash gently to avoid juice loss;

[0050] (3) Blanching: the skin of the blueberry fruit is thin and fragile, which is blanched with steam, cooled with pure water after blanching, and the individual blueberries after steam blanching are plump and shiny, and the skin has no collapse;

[0051] (4) color protection: adopting mass fraction is that 0.6% is citric acid and the sodium chloride solution that mass fraction is 0.5% carries out color protection, specifically: the blueberry after step (3) is placed in mass fraction and is 0.6% Soak in a mixed solution composed of citric acid and 0.5% sodium chloride solution by mass fraction for 1 hour;...