Production technology of fresh waxberry preserved fruit

Abstract

The invention discloses a production process of fresh waxberry preserves, and belongs to the field of fruit non-staple food processing, according to the process, fresh-lock storage is achieved through quick freezing at about-18 DEG C, salted water pickling and subsequent long-time running water rinsing of waxberries are not needed, loss of water-soluble vitamins, tartaric acid and dietary fibers is avoided, and in the making process, the fresh waxberry preserves are rich in nutrients. The temperature of the constant-temperature honey processing chamber is controlled to be 10-15 DEG C, so that bacterium breeding can be effectively avoided, and fruit decay can be prevented; meanwhile, treatment such as pickling, drying and the like which are easy to damage fruit tissues is not needed, and only honey processing liquid prepared from cane sugar and water in proportion is adopted for honey processing, so that only the sweetness of the preserved fruits is increased, the unique crisp and tender taste and flavor of the fresh waxberries are well reserved, and the problems that in the prior art, the fruity flavor of the waxberries is covered, the taste is hardened, and the flavor is lost are solved.

Description

Technical Field

[0001] The invention discloses a production process of fresh bayberry preserves, and belongs to the field of fruit side dish processing. Background Art

[0002] The existing production process of bayberry preserves usually includes the following steps: selecting fresh and ripe bayberry fruits, sorting them to remove rotten, damaged fruits and impurities, and then washing them to remove surface dirt; then placing the processed bayberries in sugar solution for soaking or boiling to allow the sugar to penetrate into the fruit. Some processes also add auxiliary ingredients such as citric acid and preservatives; after the sugar is fully absorbed, excess water is removed by natural drying or drying, and finally a candied fruit product with a certain sweetness and toughness is formed.

[0003] Since the fruits for making candied fruit are not available in sufficient quantities throughout the year, it is very common to carry out batch storage during the peak fruit season. To achieve the purpose of long-term storage, the raw bayberry is pickled in salt water and air-dried before formal processing and then stored. Moreover, the pickled bayberry needs to be rinsed with running water for 1-3 days to remove excess salt before being processed into candied fruit. This process can easily cause water-soluble vitamins such as vitamin C and B vitamins, as well as fruit acid and some water-soluble dietary fiber in the fruit to be lost with the washing liquid. In addition, long-term pickling and drying treatments will mask the original fruity aroma of the bayberry, and the fruit tissue will harden due to dehydration, losing the unique crisp and tender taste and fresh flavor of fresh bayberry, making it impossible to produce a candied fruit product that retains the authentic taste and flavor of fresh bayberry. In order to solve this problem, the present invention proposes a new solution. Summary of the Invention

[0004] The purpose of the present invention is to provide a production process of fresh bayberry preserves in order to solve the above problems.

[0005] The present invention achieves the above-mentioned object through the following technical scheme, a production process of fresh bayberry preserves, comprising the following steps performed in sequence:

[0006] S1. Pick fresh bayberries, sort them to remove rotten and damaged fruits, and transport them to cold storage, where they are quickly frozen and stored at around -18°C to lock in freshness.

[0007] S2, take out the fruits of the required weight for the production batch, and place them in a bucket to thaw at room temperature;

[0008] S3, placing the thawed fruit in a vibrating screen to remove large particles of impurities in the fruit;

[0009] S4, placing the fruit after screening out large particles of impurities into a bubble machine to clean out the fine impurities inside the fruit;

[0010] S5. Transfer the cleaned bayberries to a constant temperature honey making room and place them in a honey making barrel. The temperature in the constant temperature honey making room is controlled in a constant range.

[0011] S6. Pour the prepared honey-making liquid into the honey-making barrel and make honey for 2-3 days;

[0012] S7, taking the honeyed bayberries out of the honey barrel, transporting them to a drying room, and drying them using a steam drying method;

[0013] S8, transporting the dried bayberry to a packaging machine for individual particle vacuum packaging;

[0014] The constant temperature honey making room is supplied with cold air through a central cold delivery system, which includes a refrigerator, cold air delivery pipes, temperature sensors and intelligent temperature controllers. The temperature in the constant temperature honey making room is controlled at 10-15°C through the central cold delivery system.

[0015] Preferably, the ingredients of the honey liquid are sucrose and water, and the ratio of sucrose to water is 1:2.5.

[0016] Preferably, in said S6, during the process of making honey from bayberries, the honey making barrel is set to be open.

[0017] Preferably, the operation time of S3-S5 is 25-30 minutes.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] The process of the present invention does not require saltwater pickling and subsequent long-term running water rinsing of bayberries. Instead, fresh-locking storage is achieved through quick freezing at about -18°C, thereby avoiding the loss of water-soluble vitamins, fruit acid and dietary fiber. In addition, during the production process, the temperature of the constant-temperature honey-making room is controlled at 10-15°C. This environment can effectively avoid bacterial growth and prevent the fruit from spoiling. At the same time, since there is no need for treatments such as pickling and drying that are easy to damage the fruit tissue, and only honey-making liquid prepared by mixing sucrose and water in proportion is used for honey-making, only the sweetness of the candied fruit is increased, and the unique crisp and tender taste and flavor of fresh bayberries are well preserved, solving the problems of masking of bayberry fruit aroma, hardening of taste and loss of original flavor in the prior art. DETAILED DESCRIPTION

[0020] The technical solutions in the embodiments of the present invention are described clearly and completely below. The embodiments described in the present invention are only a portion of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without creative effort are intended to fall within the scope of protection of the present invention.

[0021] A production process for fresh bayberry preserves comprises the following steps performed in sequence:

[0022] S1. Pick fresh bayberries and sort them to remove rotten and damaged fruits. The sorting method can be completed by using intelligent screening equipment for preliminary screening and manual fine screening. After screening, the fruits are transported in batches to cold storage and quickly frozen at around -18°C for freshness preservation. A temperature of around -18°C can almost completely inhibit the growth of all bacteria, including psychrophiles, Salmonella, Escherichia coli, etc., so that they can be stored for a long time and the freshness of the fruits can be guaranteed.

[0023] S2, take out the fruit of the required weight of the production batch, place it in a bucket of water rinsed after high-temperature steam sterilization or soaking with food-grade disinfectant, and thaw it in room temperature pure water. During the thawing process, turn the fruit over every 30 minutes to ensure uniform thawing. The thawing time is controlled at 3-5 hours according to the batch weight. When the center temperature of the fruit reaches 5-8 ° C, thawing is completed. This temperature range can ensure that the fruit obtains the required thawing degree, and the fruit will not become soft and rotten due to excessive thawing, which affects subsequent processing.

[0024] S3, the thawed fruit is fished out and placed in a vibrating screen, using a sieve with a pore size of 5 mm, the vibration frequency of the vibrating screen is set to 30 Hz, and the screening time is 10-15 minutes, so as to screen out large particles of impurities such as bark, weeds, and stones mixed in the fruit;

[0025] S4. Place the fruit after screening out large particles of impurities into the bubble machine. The bubble machine generates a large number of dense bubbles through the bubble generator at the bottom. As the bubbles rise, they will flush the surface and interior of the fruit, thereby cleaning out fine impurities such as mud, sand, and dust inside the fruit;

[0026] S5. Remove the cleaned bayberries, drain them, and put them into sterilized honey-making barrels, and then transfer them to a constant-temperature honey-making room. The constant-temperature honey-making room uses polyurethane insulation walls and is equipped with a central cooling system. The system includes a central refrigeration unit, spiral cold air delivery pipes distributed around the room, temperature sensors evenly distributed in each corner of the honey-making room, and an intelligent temperature control terminal outside the honey-making room. The air outlet of the cold air delivery pipe is equipped with a guide plate to evenly diffuse the cold air. The temperature sensor collects indoor temperature data in real time, and the intelligent thermostat adjusts the operating power of the refrigerator in real time according to the data to ensure that the indoor temperature is stable at 10-15°C. At the same time, the overall dryness of the honey-making room is controlled. The dry environment of 10-15°C can inhibit the growth of yeast and lactic acid bacteria that easily cause fruit fermentation, thereby preventing fruit fermentation during the honey-making process. At the same time, this temperature can ensure the honey-making effect of the bayberries and prevent the delay of sugar penetration caused by too low a temperature. This temperature also makes it more convenient for staff to carry out subsequent process operations in the honey-making room.

[0027] The operation time of S3-S5 is limited to 25-30 minutes. Since these steps are all carried out at room temperature, in order to ensure the freshness of the bayberry and prevent oxidative corruption, it is most appropriate to control the operation time to 25-30 minutes. This can not only ensure the cleaning effect, but also prevent the fruit from being in a room temperature environment for a long time. In order to meet this condition, an operation line consisting of steps S3-S5 can be established to achieve streamlined cleaning and barreling.

[0028] S6. Pour the pre-mixed honey liquid into the honey barrel. The honey liquid is made by mixing pure water and sucrose in a ratio of 1:2.5. The concentration of the honey liquid at this concentration is moderate. While increasing the sweetness of bayberry, it will not cause the bayberry pulp to be destroyed due to excessive osmotic pressure, thus maintaining the taste of fresh bayberry pulp. The honey liquid must completely submerge the fruit. During the honey making period, turn the fruit once a day with a sterile long-handled spoon to allow the fruit to evenly absorb the sugar liquid. Adjust the honey making time according to the maturity of the fruit. The highly mature fruit is honeyed for 2 days, and the slightly unripe fruit is extended to 3 days. During the honey making process, samples are taken every day to detect the degree of honey making, and ensure that the honey barrel is in an open state, so as to better ensure that the temperature inside the honey barrel is also at 10-15°C. At the same time, a temperature detection device can also be placed in the honey barrel to detect the internal temperature of the honey barrel in real time, so as to appropriately change the overall temperature of the honey making room.

[0029] S7, the bayberry made by honey is pulled out from the honey barrel, after draining the surface sugar solution, it is transported to the drying room, adopts indirect steam drying method, the drying room temperature is set at 60-65 ℃, and the steam line pressure is controlled at 0.2-0.3MPa. By hot air circulation system, the room temperature is evenly made, and the fruit is spread on a perforated drying tray, and the single layer is placed without overlapping. It is stirred once during the drying process to ensure that water is evenly evaporated. After drying for 2-3 hours, the fruit water content is detected, and drying is stopped when water content reaches 35-40%. It is naturally cooled to room temperature. Under this state, the mouthfeel of fresh bayberry can be ensured;

[0030] S8. The dried bayberries are transported to the vacuum automatic granule packaging machine for packaging. After packaging, they are tested by a detector and manually selected to remove unqualified products. Finally, they are packed and stored.

[0031] The process of the present invention does not require saltwater pickling and subsequent long-term running water rinsing of bayberries. Instead, fresh-locking storage is achieved through quick freezing at about -18°C, thereby avoiding the loss of water-soluble vitamins, fruit acid and dietary fiber. In addition, during the production process, the temperature of the constant-temperature honey-making room is controlled at 10-15°C. This environment can effectively avoid bacterial growth and prevent the fruit from spoiling. At the same time, since there is no need for treatments such as pickling and drying that are easy to damage the fruit tissue, and only honey-making liquid prepared by mixing sucrose and water in proportion is used for honey-making, only the sweetness of the candied fruit is increased, and the unique crisp and tender taste and flavor of fresh bayberries are well preserved, solving the problems of masking of bayberry fruit aroma, hardening of taste and loss of original flavor in the prior art.

[0032] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations that come within the meaning and range of equivalents of the claims be embraced therein.

[0033] In addition, it should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A production process for fresh bayberry preserves, characterized in that: It includes the following steps in order: S1. Pick fresh bayberries, sort them to remove rotten and damaged fruits, and transport them to cold storage, where they are quickly frozen and stored at around -18°C to lock in freshness. S2, take out the fruits of the required weight for the production batch, and place them in a bucket to thaw at room temperature; S3, placing the thawed fruit in a vibrating screen to remove large particles of impurities in the fruit; S4, placing the fruit after screening out large particles of impurities into a bubble machine to clean out the fine impurities inside the fruit; S5. Transfer the cleaned bayberries to a constant temperature honey making room and place them in a honey making barrel. The temperature in the constant temperature honey making room is controlled in a constant range. S6. Pour the prepared honey-making liquid into the honey-making barrel and make honey for 2-3 days; S7, taking the honeyed bayberries out of the honey barrel, transporting them to a drying room, and drying them using a steam drying method; S8, transporting the dried bayberry to a packaging machine for individual particle vacuum packaging; The constant temperature honey making room is supplied with cold air through a central cold delivery system, which includes a refrigerator, cold air delivery pipes, temperature sensors and intelligent temperature controllers. The temperature in the constant temperature honey making room is controlled at 10-15°C through the central cold delivery system.

2. The production process of fresh bayberry preserves according to claim 1, wherein: The ingredients of the honey liquid are sucrose and water, and the ratio of sucrose to water is 1:2.

5.

3. The production process of a fresh bayberry preserve according to claim 1, wherein: In S6, during the process of making honey from bayberry, the honey making barrel is set to be open.

4. The production process of a fresh bayberry preserve according to claim 1, wherein: The operation time of S3-S5 is 25-30 minutes.