CN102919746A - Method for manufacturing blueberry dried fruits - Google Patents
Method for manufacturing blueberry dried fruits Download PDFInfo
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- CN102919746A CN102919746A CN2012104291647A CN201210429164A CN102919746A CN 102919746 A CN102919746 A CN 102919746A CN 2012104291647 A CN2012104291647 A CN 2012104291647A CN 201210429164 A CN201210429164 A CN 201210429164A CN 102919746 A CN102919746 A CN 102919746A
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Abstract
The invention relates to a method for manufacturing blue berry dried fruits, and belongs to the technical field of food processing. The method mainly overcomes the defects that in the conventional processing technique, a dried fruit product is high in nutrient loss, high in sugar content, incomplete in sterilization, complex in operation steps and the like. According to the method, a mixed solution of deacidification and decolorization concentrated clear apple juice and a mycose solution is used for performing saccharifying treatment, the temperature is controlled between 50 and 60 DEG C, and the soaking time is 6 to 12 hours, so that the nutrient contents of blueberry fruits are kept to a great extent; the sugar degree of mycose is only 45% of that of sucrose, so that the product is more healthy, the mycose can also play a role in color protection, and the operation process steps are simplified; and moreover, a drying mode combining hot-air drying and microwaves is adopted, and the microwaves can achieve an effect of sterilization, so that the product has obvious advantages in the aspects of quality preservation, product shelf life and the like.
Description
Technical field
The present invention relates to a kind of preparation method of dried fruit, particularly a kind of preparation method of blueberry dried fruit.
Background technology
Blueberry nutrient is abundant, and mouthfeel is unique, can be processed as preserved fruit, jam, fruit juice and fruit wine etc.Traditional blueberry dried fruit in order to reach the purpose of protecting look, mostly adopts sulphuring technique in manufacturing process, cause in the product content of sulfur dioxide too high, harmful to human; And directly adopt drying and processing that its moisture is down to below 12%, be beneficial to the preservation of product, but because the characteristic of blueberry berry, product is more shrivelled, and is sour and astringent, should not directly eat, and easily infested when temperature is high, the shelf-life is short, so that traditional handicraft does not satisfy people's needs gradually.
Application number is 201110084810.6 Chinese patent " a kind of preparation method of dried blueberry tea fruit ", and the method adopts without sulphur technique, has overcome the healthy hidden danger that conventional machining process exists.But adopt the method to have following shortcoming: first, this method adopts the mode of multiple high temp boiling, need with the clear water blanching 2min that boils, and need to put into blueberries with the liquid glucose after boiling in the step that sugar soaks, again boil, this high-temperature process repeatedly causes the Blueberry nutrient loss many, and flavor loss is large, and original mouthfeel of fruit is reduced; The second, the sucrose of this method employing 65% carries out sugar and soaks processing, and the total reducing sugar amount in the blueberry is raise, and is unfavorable for health, and the effect of this healthy food of blueberry is had a greatly reduced quality; The 3rd, this method storage life is shorter, because the manufacturing process of this method mostly adopts the mode of low temperature drying, can not kill thalline fully, so that sterilization not exclusively, product is easily infested when causing temperature high, and the shelf-life shortens; The 4th, the manufacture method complex steps, complex process, look is protected in blanching, drains, and sugar soaks, and drains, and tea soaks, drains, oven dry, production efficiency is lower.
Summary of the invention
The present invention has overcome defects, provides a kind of production technology easier, the method for respond well making blueberry dried fruit.
The objective of the invention is to be achieved through the following technical solutions: it comprises the following steps:
Step 1, preliminary treatment, with the blueberry fresh fruit raw material clean, sterilization, impurity elimination and sieving and grading; Preliminary treatment is carried out preliminary regular to blueberries, be convenient to the operation of subsequent step;
Step 2 is soaked, and to be soaked in concentration be that 45%-55% depickling decolouring concentrated apple clear juice and concentration are in the aqueous trehalose mixed liquor of 4%-6% with singly freezing blueberries or blueberry fresh fruit, 50 ℃ of-60 ℃ of heat-insulation soaking 6h-12h; Middle temperature (50 ℃-60 ℃) in short-term (6h-12h) is processed the nutritional labeling that has kept largely blueberries, and trehalose can play color-protecting function;
Step 3, prebake is sterilized, and the blueberries of processing is pulled out drained 50 ℃ of-60 ℃ of oven dry; Take out when the blueberries crust produces even shrinkage, carry out microwave sterilization, design temperature is 70 ℃-80 ℃; Microwave sterilization can obviously improve the killing rate of microorganism, extends the shelf life and microwave treatment food can keep more nutritional labeling and the local flavors such as color, shape;
Step 4, the blueberries behind the microwave sterilization is dried in oven dry, and Temperature Setting is 50 ℃-60 ℃.Oven dry further reduces moisture, is beneficial to the food long preservation.
Preferably, a kind of preparation method of aforesaid blueberry dried fruit is characterized in that: in the step 2, mixed solution should be heated to 80 ℃ before soaking, the part by weight of mixed solution and blueberries is 1:1 during immersion.Freeze the fruit or the fresh fruit self-temperature is very low, freeze fruit for about-18 ℃, fresh fruit is about 5 ℃, directly join normal temperature or only have in 50 ℃-60 ℃ the mixed solution if will freeze fruit or fresh fruit, whole system temperature also will become very low after whole the mixing, the mixed solution comparison thickness that becomes, be unfavorable for stirring, so at the very start the mixed solution temperature is heated to higher, add like this freeze fruit or fresh fruit after temperature be unlikely to fall excessively lowly, be beneficial to production operation; Adopt mixed solution and blueberries part by weight 1:1 during immersion, be convenient to the immersion effect that reaches good.
Preferably, in a kind of preparation method step 3 of aforesaid blueberry dried fruit, 60 ℃ of oven dry 12h; In the microwave sterilization machine, be heated to 80 ℃.
Preferably, in a kind of preparation method step 4 of aforesaid blueberry dried fruit, the blueberries after the step 3 processing is dried 4h in 60 ℃ of hot blasts.
The present invention has following useful outstanding feature:
The first, in short-term (6h-12h) immersion of temperature (50 ℃-60 ℃) in the employing, the loss of product nutritional labeling is few, and outward appearance has been preserved the color of the original berry of blueberry, has the original taste of blueberry.Test shows, 6h-12h soaks and be the most rational soak time, at this moment between in the section, the loss of product nutritional labeling goes out the rate height less.Time is too short, and product soaks sugared insufficient, and it is low to go out rate, and product is shrivelled; Soak time is long, because the enzyme work of blueberry itself causes the remarkable degraded of Blueberry tissue, causes product to go out rate and reduces on the contrary, and nutritional labeling is also lost larger simultaneously.The blueberry dried fruit of this explained hereafter, moisture content of finished products content is about 20%, the water content that is higher than traditional method, and nutritious, three kinds of main nutritional labelings in the blueberry according to surveying and determination: the anthocyanidin retention rate improves 1 times than blueberry preserved fruit, the vitamin E retention rate improves 1.45 times than blueberry preserved fruit, and superoxide dismutase activity improves 0.6 times than blueberry preserved fruit.
The second, use depickling decolouring concentrated apple clear juice and trehalose to replace sucrose, make product more healthy.Depickling decolouring concentrated apple clear juice is that cider forms through concentrated, depickling, decolouring, and product is as clear as crystal, and the mouthfeel glycol does not affect color and luster and the local flavor of blueberry itself.Trehalose (Trehalose) is a kind of safe and reliable natural carbohydrate, and pol only is 45% of sucrose, and can make blueberries dryed product total sugar content is about 60%, can keep original local flavor of product.In addition, because the stability of trehalose character can not produce hydrolysis, nutritional labeling is had protective effect, make product color constant and keep former glossy.The trehalose that experimental results show that 4%-6% has namely played the variation of protecting preferably chromatic effect and don't causing products taste, local flavor.
The 3rd, adopt microwave disinfection, desinsection in the middle of the oven dry, because microwave disinfection is by special heat and non-thermal effect sterilization, compare with conventional heat sterilization, at aspects such as sterilization temperature, sterilizing time, product quality maintenance, shelf life of products obvious advantage is arranged, and combine with the oven dry means, avoided preferably again the shortcoming that heating using microwave is inhomogeneous, easily be charred.
The 4th, because trehalose has color-protecting function, soak these two steps and be attributed to a step so this method will be protected look and sugar, simplified to a certain extent operating procedure, improved production efficiency.
The specific embodiment
The percentage that the present invention relates to is mass percent.
Further specify the present invention below by embodiment and Comparative Examples, and the quality condition of the blueberries that record is produced under different working conditions.
Embodiment 1: blueberry dried fruit (blueberry freezes fruit)
1. approaching ripe when blueberry fresh fruit, color and luster can be plucked and sorting after changing bluish violet into, and malformed fruit, sick wormed fruit, mould decayed fruit are rejected;
2. use bubble to stir blueberry and fully clean, chain conveyor is carried, and filters out sandstone etc.;
3. 80ppm-100ppm NaClO solution soaks 3-5min;
4. running water rinsing, coutroi velocity guarantees fully to wash the NaClO(chlorine residue of blueberry remained on surface less than 0.5ppm);
5. use the hair cleaning machine to remove hair, branch, leaf, handle etc., the top makes the water spray simultaneously;
6. pick out foreign matter and haw, decayed fruit, Chinese olive etc.;
7. use net belt type conveyer belt draining, upper and lower surface uses air blow drying;
8. the mono-frozen machine list freezes, and temperature is not higher than subzero 35 ℃, singly freezes rear material central temperature and is not higher than subzero 18 ℃, and the time is controlled in the 20min;
9. use classifying equipoment with blueberry according to stepped diameter;
10. compound concentration is the aqueous trehalose of 50% depickling decolouring concentrated apple clear juice and 5%, puts into after solution is heated to 80 ℃ and singly freezes blueberries, and solution and the ratio of singly freezing blueberries are 1:1;
11. solution temperature is warming up to 50 ℃-60 ℃, and heat-insulation soaking 9h pulls drop 30min processed out, is tiled in 60 ℃ of hot-air seasoning 12h in the drying tray, takes out when the blueberries crust produces even shrinkage;
12. the blueberries after will drying is heated to 80 ℃ in the microwave sterilization machine, then go to 60 ℃ and continue hot-air seasoning 4h, to moisture about 20%, gets product.
13. record the blueberries quality condition of producing under this working condition.
In the present embodiment, the solution temperature that soaks is chosen 3 temperature spots produce enforcement in 50 ℃ of-60 ℃ of scopes, be respectively 50 ℃, 55 ℃, 60 ℃, record respectively the blueberries quality condition (seeing Table 1) of producing under each working condition.
Comparative Examples 1:
The difference of this Comparative Examples and embodiment 1 is, the solution temperature that soaks is set as respectively 45 ℃ and 65 ℃ produces enforcement, records respectively the blueberries quality condition (seeing Table 1) of producing under each working condition.
Embodiment 2:
The difference of present embodiment and embodiment 1 is fixed as 55 ℃ for the solution temperature that soaks, soak time is chosen 3 time points produce enforcement in the 6h-12h scope, be respectively 6h, 9h, 12h, record respectively the blueberries quality condition (seeing Table 2) of producing under each working condition.
Comparative Examples 2:
The difference of this Comparative Examples and embodiment 2 is, soak time is got respectively 5h and 13h, records respectively the blueberries quality condition (seeing Table 2) of producing under each working condition.
Embodiment 3.1:
The difference of present embodiment and embodiment 1 is fixed as 55 ℃ for the solution temperature that will soak, aqueous trehalose concentration is chosen 3 values in the 4%-6% scope implement, be respectively 4%, 5%, 6%, record the blueberries quality condition (seeing Table 3.1) of producing under this working condition.
Comparative Examples 3.1:
This Comparative Examples is produced enforcement with the difference of embodiment 3 for aqueous trehalose concentration is set as respectively 3% and 7%, records respectively the blueberries quality condition (seeing Table 3.1) of producing under each working condition.
Embodiment 3.2:
The difference of present embodiment and embodiment 1 is fixed as 55 ℃ for the solution temperature that will soak, the decolour concentration of concentrated apple clear juice of depickling is chosen three values and implemented in the 45%-55% scope, be respectively 45%, 50%, 55%, record the blueberries quality condition (seeing Table 3.2) of producing under this working condition.
Comparative Examples 3.2:
The difference of this Comparative Examples and embodiment 3 is set as 40% and 60% for the concentration of concentrated apple clear juice that depickling is decoloured, and records respectively the blueberries quality condition (seeing Table 3.2) of producing under each working condition.
Embodiment 4:
The difference of present embodiment and embodiment 1 is fixed as 55 ℃ for the solution temperature that will soak, bake out temperature in step 3 and the step 4 is chosen three temperature spots produce enforcement in 50 ℃ of-60 ℃ of scopes, be respectively 50 ℃, 55 ℃, 60 ℃, drying time is determined on a case-by-case basis, and records respectively the blueberries quality condition (seeing Table 4) of producing under each working condition.
Comparative Examples 4:
This Comparative Examples is produced enforcement with the difference of embodiment 4 for the bake out temperature in step 3 and the step 4 is set as respectively 45 ℃ and 65 ℃, records respectively the blueberries quality condition (seeing Table 4) of producing under each working condition.
Embodiment 5:
The difference of present embodiment and embodiment 1 is fixed as 55 ℃ for the solution temperature that will soak, the microwave sterilization temperature is chosen three temperature spots produce enforcement in 70 ℃ of-80 ℃ of temperature ranges, be respectively 70 ℃, 75 ℃, 80 ℃, record respectively the blueberries quality condition (seeing Table 5) of producing under each working condition.
Comparative Examples 5:
The difference of this Comparative Examples and embodiment 5 is recorded respectively the blueberries quality condition of producing under each working condition for the microwave sterilization temperature being set as respectively 65 ℃ and 85 ℃ and not carrying out microwave sterilization and produce enforcement.
Embodiment 6:
The difference of present embodiment and embodiment 1 is fixed as 55 ℃ for the solution temperature that will soak, and records the quality condition (seeing Table 6) of the blueberries of producing under this working condition.
Comparative Examples 6:
The part by weight of mixed solution and blueberries recorded respectively the quality condition (seeing Table 6) of the blueberries of producing under this working condition for being respectively 1:0.9 and 1:1.1 when the difference of this Comparative Examples and embodiment 6 was immersion.
By production practices, the experimental data of embodiment and Comparative Examples is carried out summarizes, the following institute that respectively shows
Show:
* the anthocyanidin method of inspection: health food functional component and sanitary index inspection specification (version in 2003) the second portion method of inspection (12)
The SOD method of inspection: GB/T 5009.171-2003
The VE method of inspection: GB/T 5009.82-2003 (1)
Product goes out rate: i.e. product output rate, consider the difference between sampling and the blueberries individuality, the total reducing sugar of measuring product may have larger deviation, and that product goes out the sugar content of rate and product is closely related, sugar content is high, it is inevitable high that product goes out rate, and product go out the rate reaction for the sugar of product integral body soaks effect, soak effect so go out the sugar that rate illustrates product at this with product.
Can analyze by table 1 and table 2 and to obtain embodiment and can produce the technique effect that obviously is superior to Comparative Examples, adopt 50 ℃-60 ℃ to soak 6h-12h and can play and protect look preferably and sugar soaks effect, and nutritional labeling keep good.
* subjective appreciation is 10 people group evaluation results, full marks 10 minutes.Color and luster, plumpness and flavour scoring are the bigger the better, and the hardness scoring is medium for well.
Absorbance measurement: the blueberry dried fruit is added 5 times of water smash, filter behind the immersion 30min, get filtered fluid and under 525nm, measure absorbance with ultraviolet-visible spectrophotometer.
Can analyze by table 3.1 and 3.2 and to obtain embodiment and can produce the technique effect that obviously is superior to Comparative Examples, adopt 45%-55% depickling decolouring concentrated apple clear juice and 4%-6% trehalose mixed liquor to play to protect chromatic effect well and sugar soaks effect.
* 5 ℃ as a calefactive interzone.
Can analyze by table 4 and to obtain embodiment and can produce the technique effect that obviously is superior to Comparative Examples, adopt 50 ℃-60 ℃ to carry out drying and processing and can guarantee that nutritional labeling keeps good and has higher production efficiency, wherein, when bake out temperature is 60 ℃, the nutritional labeling reservation is better and drying time is shorter, comprehensively relatively is a more satisfactory experiment condition.
* 5 ℃ as a calefactive interzone.
Can analyze by table 5 and to obtain embodiment and can produce the technique effect that obviously is superior to Comparative Examples, adopting 70 ℃-80 ℃, sterilize can be so that total plate count obviously reduces in the food, thereby prolongation effective period of food quality, wherein, when the microwave sterilization temperature is 80 ℃, the nutritional labeling reservation is better and CFU numerical value is lower, comprehensively relatively is a more satisfactory experiment condition.
Can analyze by table 6 and to obtain embodiment and can produce the technique effect that obviously is superior to Comparative Examples, the part by weight that adopt to soak mixed solution and blueberries is that 1:1 is when soaking, can make the sugar content of blueberries comparatively moderate, obtain the higher blueberries dryed product of quality.
In sum, the parameter of each step control has all been passed through careful research and relatively (adopting blueberry fresh fruit is that raw material are tested in the application's the technical scheme, come to the same thing, omit herein), can reach and make the purpose that blueberries dryed product nutritional labeling keeps fully, sugar content is lower, the shelf-life is long.
Claims (4)
1. the preparation method of a blueberry dried fruit is characterized in that comprising the steps:
The first step: preliminary treatment, with the blueberry fresh fruit raw material clean, sterilization, impurity elimination and sieving and grading;
Second step: soaking, is in the aqueous trehalose mixed liquor of 4%-6% with depickling decolouring concentrated apple clear juice and the concentration of singly freezing blueberries or blueberry fresh fruit and be soaked in 45%-55%, 50 ℃ of-60 ℃ of heat-insulation soaking 6h-12h;
The 3rd step: prebake is sterilized, and the blueberries of processing is pulled out drained 50 ℃ of-60 ℃ of oven dry; Take out when the blueberries crust produces even shrinkage, carry out microwave sterilization, design temperature is 70 ℃-80 ℃;
The 4th step: oven dry, the blueberries behind the microwave sterilization to be dried, Temperature Setting is 50 ℃-60 ℃.
2. the preparation method of blueberry dried fruit according to claim 1 is characterized in that: in the step 2, mixed solution should be heated to 80 ℃ before soaking; The part by weight of mixed solution and blueberries is 1:1 during immersion.
3. the preparation method of blueberry dried fruit according to claim 1 is characterized in that: in the step 3, dry 12h for 60 ℃; In the microwave sterilization machine, be heated to 80 ℃.
4. the preparation method of blueberry dried fruit according to claim 1 is characterized in that: in the step 4, the blueberries after the step 3 processing is dried 4h in 60 ℃ of hot blasts.
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Cited By (13)
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| CN103815304A (en) * | 2014-01-23 | 2014-05-28 | 安徽金鹰农业科技有限公司 | Beef-flavored dried blueberries |
| CN104305039A (en) * | 2014-09-30 | 2015-01-28 | 佳沃集团有限公司 | Processing method of dried yellow kiwi fruit |
| CN104642949A (en) * | 2014-12-23 | 2015-05-27 | 杭州市农业科学研究院 | Method for processing dried blueberry fruit having high anthocyanin content |
| CN105124099A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Dried blueberry fruits and production method thereof |
| CN106974053A (en) * | 2017-04-17 | 2017-07-25 | 江苏省农业科学院 | A kind of method for manufacturing blueberry dried fruits |
| CN107873930A (en) * | 2017-11-18 | 2018-04-06 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of processing method of blueberry preserved fruit |
| CN108294155A (en) * | 2018-01-31 | 2018-07-20 | 黑河市坤鹏生物科技有限公司 | Anti-aging blueberry dried fruit and preparation method thereof |
| CN108450823A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | Blueberry fruit cake and its production technology |
| CN108606136A (en) * | 2016-12-09 | 2018-10-02 | 丹东天赐花卉有限公司 | A kind of blueberry dried fruit and its production technology |
| CN109123041A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of processing technology of blueberry dried fruit |
| CN109287837A (en) * | 2018-11-01 | 2019-02-01 | 青岛西微雅食品有限公司 | A kind of dry process equipment of blueberry and technique |
| CN110050825A (en) * | 2019-05-24 | 2019-07-26 | 邓光 | Nutrition blueberry dried fruit and preparation method thereof |
| CN111838704A (en) * | 2020-07-01 | 2020-10-30 | 杭州姚生记食品有限公司 | Pistachio processing method and pistachio processing system |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815304A (en) * | 2014-01-23 | 2014-05-28 | 安徽金鹰农业科技有限公司 | Beef-flavored dried blueberries |
| CN104305039B (en) * | 2014-09-30 | 2017-08-08 | 佳沃（青岛）食品有限公司 | A kind of processing method of gold zone Kiwi berry dried fruit |
| CN104305039A (en) * | 2014-09-30 | 2015-01-28 | 佳沃集团有限公司 | Processing method of dried yellow kiwi fruit |
| CN104642949A (en) * | 2014-12-23 | 2015-05-27 | 杭州市农业科学研究院 | Method for processing dried blueberry fruit having high anthocyanin content |
| CN105124099A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Dried blueberry fruits and production method thereof |
| CN108606136A (en) * | 2016-12-09 | 2018-10-02 | 丹东天赐花卉有限公司 | A kind of blueberry dried fruit and its production technology |
| CN108450823A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | Blueberry fruit cake and its production technology |
| CN106974053A (en) * | 2017-04-17 | 2017-07-25 | 江苏省农业科学院 | A kind of method for manufacturing blueberry dried fruits |
| CN107873930A (en) * | 2017-11-18 | 2018-04-06 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of processing method of blueberry preserved fruit |
| CN108294155A (en) * | 2018-01-31 | 2018-07-20 | 黑河市坤鹏生物科技有限公司 | Anti-aging blueberry dried fruit and preparation method thereof |
| CN109123041A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of processing technology of blueberry dried fruit |
| CN109287837A (en) * | 2018-11-01 | 2019-02-01 | 青岛西微雅食品有限公司 | A kind of dry process equipment of blueberry and technique |
| CN110050825A (en) * | 2019-05-24 | 2019-07-26 | 邓光 | Nutrition blueberry dried fruit and preparation method thereof |
| CN111838704A (en) * | 2020-07-01 | 2020-10-30 | 杭州姚生记食品有限公司 | Pistachio processing method and pistachio processing system |
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| CN102919746B (en) | 2013-10-16 |
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