CN102940117A - Manufacture method for bouquet-type blueberry preserved fruit and blueberry wine - Google Patents
Manufacture method for bouquet-type blueberry preserved fruit and blueberry wine Download PDFInfo
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- CN102940117A CN102940117A CN201210439510XA CN201210439510A CN102940117A CN 102940117 A CN102940117 A CN 102940117A CN 201210439510X A CN201210439510X A CN 201210439510XA CN 201210439510 A CN201210439510 A CN 201210439510A CN 102940117 A CN102940117 A CN 102940117A
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Abstract
The invention relates to the technical field of food processing, in particular to a manufacture method for bouquet-type blueberry preserved fruit and blueberry wine. The blueberry is manufactured by the working procedures of selecting, cleaning, breaking, dipping in white spirit, sugar making and drying. In the manufacture method, the blueberry is used as the raw material and is processed by the key technologies of selecting, cleaning, breaking, dipping in wine, saccharifying and drying, and a high-nutrition preserved fruit product which keeps the original outmoded flavor is researched, the product is sweet and sour, has the tender pulp, has combined bouquet and blueberry aroma, is convenient to eat, can favorably keep good nutrition ingredients and is a blueberry preserved fruit product with great look and taste. The manufacture method disclosed by the invention is not only suitable for the fresh blueberry berry but also suitable for the blueberry fruit which is stored by freezing. The white spirit is adopted to carry out the dipping technology, the healthy hidden danger brought by the traditional processing technology is overcome, and the nutrition ingredients and the natural flavor of the blueberry fruit are kept to the maximum degree. Meanwhile, the aroma of the wine and the health care functions are both held. In addition, an auxiliary product of the blueberry dipping wine (blueberry wine) can be generated.
Description
Technical field
The present invention relates to food processing technology field, specifically relate to the preparation method of a kind of aroma type blueberry preserved fruits, blueberry wine.
Background technology
Blueberry, the formal name used at school blueberry, its fruit is berry, is blue, subcircular, pulp is fine and smooth, moderately sour and sweet.Except containing sugar, acid and VC, also be rich in VE, VA, VB1, SOD etc., ursolic acid, anthocyanin, protein, fat, and the trace elements such as abundant iron, zinc, manganese.
Blueberry is described as " fruit queen ", " U.S. pupil is fruit ".Especially the anthocyanidin that is comprised of 16 kinds of bioflavonoids has the physiologically active more superior than general Anthocyanin.Wild acinus more and more receives the concern of food, health products circle in recent years, because unique health care of blueberries anthocyanin, contain abundant anthocyanin (anthocyanidin) in the fruit of blueberry, mainly contain antibiotic effect, anti-radical action, anti-vision degeneration and anti arteriosclerosis and thrombotic effect.
Except remove oxygen radical, improve eyesight, anti-oxidant, anti-ageing, the beautifying face and moistering lotion, blueberry could also delay the cranial nerve aging, improves the effect of memory, reinforces blood vessel, improves circulation, improves sleep, delays to be losing one's memory, prevention of cardiac, pre-anti-cancer, is considered as " super fruit ", " omnipotent fruit " by people!
Preserved fruit is as the distinctive traditional food of China, and is with a long history.Along with the raising of people's living standard, be in the purpose of healthy and nutrition, people also have higher requirement to local flavor and the quality of preserved fruit, and low sugar, high nutrition, former fruity are dense.In tradition blueberry preserved fruits (preserved fruit) processing and fabricating, in order to reach the purpose of protecting look, can adopt the sulphuring operation, cause in the finished product content of sulfur dioxide excessive, volume is eaten gastrointestinal reactions such as having nauseating, vomiting, also can accelerate calcium loss.
Along with the raising of consumer to food security understanding, to the demand of traditional food also towards health-care nutritive, raw and auxiliary material natural type, the green type of process technology, the innovative conversion of taste kind and development.Blueberry processing can also be processed as preserved fruit according to the fruit characteristics, but rarely have research at present to eat the products such as fruit, jam, allotment wine and fermented wine raw.
Summary of the invention
In order to solve the technical problem that exists in the prior art, the object of the present invention is to provide a kind of healthy hidden danger that conventional machining process is brought that overcome, the nutritional labeling of blueberries and natural flavour mountaineous healthy food and processing method thereof, the specifically preparation method of aroma type blueberry preserved fruits, blueberry wine have not only farthest been kept.
The technical solution used in the present invention is as follows:
The preparation method of aroma type blueberry preserved fruits, blueberry wine is characterized in that, blueberry is selected, clean, broken, liquor dipping, sugar system and baking operation are made.
Comparatively perfect is, described blueberry be in blueberry fresh fruit, the freezing blueberries one or both.
Further, described broken process reaches the degree of fragmentation of blueberry single fruit epidermis 20～30%.
Further, described liquor dipping process flooded 20～35 days for the blueberries after the fragmentation is placed the liquor of 30～60 degree together with fruit juice, and isolated by filtration gets blueberry pomace and blueberry wine.
Preferably, the blueberries after the fragmentation is 1: 4～6 together with the weight ratio of fruit juice and liquor.
Further, described sugar operation processed uses glucolactone as curing agent for sucrose, citric acid, vitamin C are joined in the blueberry pomace, leaves standstill 1～2h, treats that it fully absorbs.
Preferably, the weight ratio of blueberry pomace, sucrose, citric acid, vitamin C and glucolactone is 100: 8～12: 0.1～0.3: 0.5～2: 0.2～0.5.
Further, described baking operation adopts the echelon cooling, and temperature rises to 70～85 ℃, and the product after the sugar system is put into, and keeps 30～60min, cools the temperature to 60～65 ℃ again, hot-air seasoning 2～4h, and the product crust produces uniform wrinkle.
The preparation method of aroma type blueberry preserved fruits of the present invention, blueberry wine, with the blueberry raw material, by select, clean, broken, wine soaks, sugar soaks, the critical processes such as dry, development keeps the preserved fruit goods of the high nutrition of former out-of-date local flavor, product sweet and sour taste, pulp are tender, aroma and blueberry fruital merge, both instant edible can finely be kept nutritional labeling again, accomplished the blueberry preserved fruits product that looks good, smell good and taste good.
The preparation method of aroma type blueberry preserved fruits of the present invention, blueberry wine is not only applicable to fresh blueberry berry, also is applicable to the Blueberry of freezing preservation.Adopt liquor to carry out impregnation technology, not only overcome the healthy hidden danger that conventional machining process is brought, also farthest kept the nutritional labeling of blueberries and natural flavour mountaineous, simultaneously, had fragrance and the health care function of wine concurrently.In addition, can also produce this auxiliary product of blueberry steeped wine (blueberry wine).
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
Fragrant and sweet type aroma blueberry preserved fruits and blueberry wine adopt fresh blueberries to make, and concrete preparation method is as follows:
1, select fresh, ripe, full, without go rotten, without the blueberries of disease and pest.
2, with clear water blueberries is rinsed well.
The blueberry that 3, will clean is broken with the rake nail, makes blueberry single fruit (single Blueberry, lower same) epidermis that 25～26% degree of fragmentation be arranged.
4, the blueberries with fragmentation places in the liquor of 35 degree (alcoholic strength, lower same) together with fruit juice, and the blueberries after the fragmentation is 1: 6 together with the weight ratio of fruit juice and liquor, floods 20 days, and isolated by filtration gets blueberry pomace and blueberry wine.
5, sucrose, citric acid, vitamin C are joined in the blueberry pomace, and use glucolactone as curing agent, mix, leave standstill 2h, allow sugar fully absorb.The weight ratio of blueberry pomace, sucrose, citric acid, vitamin C and glucolactone is 100: 8: 0.15: 1: 0.3.
6, at the infrared drying oven inner drying, the echelon cooling is adopted in oven dry, and first temperature rises to 80 ℃, and aroma type blueberries (product after the sugar system) is put into, and keeps 30min; Cool the temperature to again 63 ℃, hot-air seasoning 3h, taking-up got final product when the product crust produced uniform wrinkle.
Embodiment 2
Sour-sweet type aroma blueberry preserved fruits and blueberry wine adopt fresh blueberries to make, and concrete preparation method is as follows:
1, select fresh, ripe, full, without go rotten, without the blueberries of disease and pest.
2, with clear water blueberries is rinsed well.
The blueberry that 3, will clean is broken with the rake nail, makes blueberry single fruit epidermis that 26～27% degree of fragmentation be arranged.
4, the blueberries of fragmentation is placed the liquor of 45 degree together with fruit juice, the blueberries after the fragmentation is 1: 5.5 together with the weight ratio of fruit juice and liquor, floods 25 days, and isolated by filtration gets blueberry pomace and blueberry wine.
5, sucrose, citric acid, vitamin C are joined in the blueberry pomace, and use glucolactone as curing agent, mix, leave standstill 1.6h, allow sugar fully absorb.The weight ratio of blueberry pomace, sucrose, citric acid, vitamin C and glucolactone is 100: 9: 0.3: 1: 0.3.
6, at the infrared drying oven inner drying, the echelon cooling is adopted in oven dry, and first temperature rises to 85 ℃, and aroma type blueberries (product after the sugar system) is put into, and keeps 40min; Cool the temperature to again 65 ℃, hot-air seasoning 4h, taking-up got final product when the product crust produced uniform wrinkle.
Embodiment 3
Fragrant and sweet type aroma blueberry preserved fruits and blueberry wine adopt freezing blueberries to make, and concrete preparation method is as follows:
1, freezing blueberries is put into mobile cold water, thaw.
2, select full, without go rotten, without the blueberries of disease and pest.
3, with clear water blueberries is rinsed well.
The blueberry that 4, will clean is broken with the rake nail, makes blueberry single fruit epidermis that 28～30% degree of fragmentation be arranged.
5, the blueberries of fragmentation is placed the liquor of 52 degree together with fruit juice, the blueberries after the fragmentation is 1: 4.5 together with the weight ratio of fruit juice and liquor, floods 30 days, and isolated by filtration gets blueberry pomace and blueberry wine.
6, sucrose, citric acid, vitamin C are joined in the blueberry pomace, and use glucolactone as curing agent, mix, leave standstill 1.3h, allow sugar fully absorb.The weight ratio of blueberry pomace, sucrose, citric acid, vitamin C and glucolactone is 100: 10: 0.2: 1.5: 0.5.
7, at the infrared drying oven inner drying, the echelon cooling is adopted in oven dry, and first temperature rises to 70 ℃, and aroma type blueberries (product after the sugar system) is put into, and keeps 50min; Cool the temperature to again 63 ℃, hot-air seasoning 3h, taking-up got final product when the product crust produced uniform wrinkle.
Embodiment 4
Sour-sweet type aroma blueberry preserved fruits and blueberry wine adopt freezing blueberries to make, and concrete preparation method is as follows:
1, freezing blueberries is put into mobile cold water, thaw.
2, select full, without go rotten, without the blueberries of disease and pest.
3, with clear water blueberries is rinsed well.
The blueberry that 4, will clean is broken with the rake nail, makes blueberry single fruit epidermis that 25～27% degree of fragmentation be arranged.
5, the blueberries of fragmentation is placed the liquor of 55 degree together with fruit juice, the blueberries after the fragmentation is 1: 5 together with the weight ratio of fruit juice and liquor, floods 35 days, and isolated by filtration gets blueberry pomace and blueberry wine.
6, sucrose, citric acid, vitamin C are joined in the blueberry pomace, and use glucolactone as curing agent, mix, leave standstill 1h, allow sugar fully absorb.The weight ratio of blueberry pomace, sucrose, citric acid, vitamin C and glucolactone is 100: 12: 0.3: 1.5: 0.4.
7, at the infrared drying oven inner drying, the echelon cooling is adopted in oven dry, and first temperature rises to 75 ℃, and aroma type blueberries (product after the sugar system) is put into, and keeps 60min; Cool the temperature to again 60 ℃, hot-air seasoning 2h, taking-up got final product when the product crust produced uniform wrinkle.
Above content only is that the present invention is conceived example and explanation; under those skilled in the art described specific embodiment is made various modifications or replenish or adopt similar mode to substitute; only otherwise depart from the design of invention or surmount this scope as defined in the claims, all should belong to protection scope of the present invention.
Claims (8)
1. the preparation method of aroma type blueberry preserved fruits, blueberry wine is characterized in that, blueberry is selected, clean, broken, liquor dipping, sugar system and baking operation are made.
2. the preparation method of aroma type blueberry preserved fruits according to claim 1, blueberry wine is characterized in that, described blueberry be in blueberry fresh fruit, the freezing blueberries one or both.
3. the preparation method of aroma type blueberry preserved fruits according to claim 1 and 2, blueberry wine is characterized in that, described broken process reaches the degree of fragmentation of blueberry single fruit epidermis 20～30%.
4. the preparation method of aroma type blueberry preserved fruits according to claim 3, blueberry wine, it is characterized in that, described liquor dipping process flooded 20～35 days for the blueberries after the fragmentation is placed the liquor of 30～60 degree together with fruit juice, isolated by filtration gets blueberry pomace and blueberry wine.
5. the preparation method of aroma type blueberry preserved fruits according to claim 4, blueberry wine is characterized in that, the blueberries after the fragmentation is 1: 4～6 together with the weight ratio of fruit juice and liquor.
6. the preparation method of aroma type blueberry preserved fruits according to claim 4, blueberry wine is characterized in that, described sugar operation processed is for to join sucrose, citric acid, vitamin C in the blueberry pomace, use glucolactone as curing agent, mix, leave standstill 1～2h, treat that it fully absorbs.
7. the preparation method of aroma type blueberry preserved fruits according to claim 6, blueberry wine, it is characterized in that, the weight ratio of blueberry pomace, sucrose, citric acid, vitamin C and glucolactone is 100: 8～12: 0.1～0.3: 0.5～2: 0.2～0.5.
8. the preparation method of aroma type blueberry preserved fruits according to claim 6, blueberry wine, it is characterized in that, described baking operation adopts the echelon cooling, temperature rises to 70～85 ℃, product after the sugar system is put into, kept 30～60min, cool the temperature to again 60～65 ℃, hot-air seasoning 2～4h, the product crust produces uniform wrinkle.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210439510XA CN102940117A (en) | 2012-11-02 | 2012-11-02 | Manufacture method for bouquet-type blueberry preserved fruit and blueberry wine |
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| CN201210439510XA CN102940117A (en) | 2012-11-02 | 2012-11-02 | Manufacture method for bouquet-type blueberry preserved fruit and blueberry wine |
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| CN102940117A true CN102940117A (en) | 2013-02-27 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865739A (en) * | 2014-04-01 | 2014-06-18 | 昆明梵阗盛科技有限公司 | Rapid manufacturing method of fruity distilled spirit |
| CN104531475A (en) * | 2014-12-19 | 2015-04-22 | 张家界立功旅游农业发展有限公司 | Method for producing blueberry alcoholic drink with health care function and product thereof |
| 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 |
| CN104872361A (en) * | 2015-05-14 | 2015-09-02 | 程龙凤 | Processing method of health preserved stachys affinis |
| CN106047561A (en) * | 2016-07-15 | 2016-10-26 | 罗小兵 | Preparation technology of blueberry wine |
| CN109694804A (en) * | 2019-01-24 | 2019-04-30 | 建德市华森农业开发有限公司 | A kind of blueberry wine and its brewage process rich in anthocyanidin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070020373A1 (en) * | 2005-07-25 | 2007-01-25 | Maury Robert E | Fruit spread |
| CN101356944A (en) * | 2007-07-31 | 2009-02-04 | 张仲仪 | Blueberry preserved fruits and preparation technique thereof |
-
2012
- 2012-11-02 CN CN201210439510XA patent/CN102940117A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070020373A1 (en) * | 2005-07-25 | 2007-01-25 | Maury Robert E | Fruit spread |
| CN101356944A (en) * | 2007-07-31 | 2009-02-04 | 张仲仪 | Blueberry preserved fruits and preparation technique thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李佩霜，等: "酒泡冬枣低糖果脯的开发研究", 《食品工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865739A (en) * | 2014-04-01 | 2014-06-18 | 昆明梵阗盛科技有限公司 | Rapid manufacturing method of fruity distilled spirit |
| CN104531475A (en) * | 2014-12-19 | 2015-04-22 | 张家界立功旅游农业发展有限公司 | Method for producing blueberry alcoholic drink with health care function and product thereof |
| 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 |
| CN104872361A (en) * | 2015-05-14 | 2015-09-02 | 程龙凤 | Processing method of health preserved stachys affinis |
| CN106047561A (en) * | 2016-07-15 | 2016-10-26 | 罗小兵 | Preparation technology of blueberry wine |
| CN109694804A (en) * | 2019-01-24 | 2019-04-30 | 建德市华森农业开发有限公司 | A kind of blueberry wine and its brewage process rich in anthocyanidin |
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Application publication date: 20130227 |