CN103222530B - Blueberry preserved fruit and preparation method thereof - Google Patents
Blueberry preserved fruit and preparation method thereof Download PDFInfo
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- CN103222530B CN103222530B CN201310111401.XA CN201310111401A CN103222530B CN 103222530 B CN103222530 B CN 103222530B CN 201310111401 A CN201310111401 A CN 201310111401A CN 103222530 B CN103222530 B CN 103222530B
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Abstract
The invention provides a blueberry preserved fruit and a preparation method thereof. The method comprises using fresh blueberry as raw materials, cleaning the blueberry, pricking apertures, steaming, immersing in sugar under vacuum and suitable conditions, immersing in sugar under normal temperature and pressure, drying under suitable conditions, and then softening for several days after drying to obtain the blueberry preserved fruit. A technical scheme provided by the invention uses a vacuum sugar-immersing technology, is low in cost and non-polluted; and the produced blueberry preserved fruit reserves original nutrition values of the blueberry, and is sweet and sour in taste and moderate in hardness.
Description
Technical field
The present invention relates to a kind of production method of preserved fruit, particularly a kind of blueberry preserved fruits and preparation method thereof.
Background technology
The little berry that blueberry is good as a kind of flavor quality, be of high nutritive value, the health care of tool better nutritivity is worth and economic worth, in countries such as America and Europes, is well received, and has gradually developed into the emerging fruit of the third generation, has very high economic benefit.On domestic market, have the products such as blueberry juice, blueberry wine, blueberry Yoghourt and all do not break away from traditional processing idea, existing blueberry preserved fruits mostly also is low temperature and soaks sugared product, it is long that low temperature soaks the sugared cycle of soaking of sugared technology, soak sugared efficiency low, and immersion can make soft rotten, the nutrient loss of blueberries for a long time.Therefore researching and developing more scientific rational blueberry preserved fruits processing method is to expect at present, and the blueberry product occurring on market is in recent years subject to consumer's favorable comment, and this further exploitation that is blueberry preserved fruits provides reliable market prospects.
Summary of the invention
The object of the invention is to provide a kind of blueberry preserved fruits and preparation method thereof, adopts vacuum sugar-soaking technique, and with low cost, pollution-free, the blueberry preserved fruits of producing has retained the original nutritive value of blueberry, and sweet mouthfeel is agreeable to the taste, neither too hard, nor too soft.
Blueberry preserved fruits preparation method step provided by the invention is as follows:
Fresh blueberries is cleaned and rejected after mould decayed fruit, with pin, each blueberries is stung to 10-15 the hole that diameter is 1mm, after water in steamer is boiled, the blueberries after acanthopore is placed on pot curtain with vapour cooking 2-3 minute, after blueberries put into cold water carry out cooling;
Water, white granulated sugar, citric acid, ascorbic acid are mixed into liquid glucose with the ratio of weight ratio 100:60:0.5:0.5; Cooling good blueberries is pulled out to drain and put into liquid glucose, feed liquid weight ratio is 1:5, first puts into vacuum drying chamber, set temperature is 45 ℃-50 ℃, and vacuum is 0.080MPa-0.085 MPa, vacuum sugar-soaking 30min, after inflationtime 1h is set, then soak at normal temperatures and pressures sugared 10h-12h; To soak sugar completely blueberries pull out to drain and put into air dry oven, first dry 4h-5h at 60 ℃-65 ℃, after at 50 ℃-55 ℃ dry 2h-3h, obtain blueberry preserved fruits, place it in plastic sheeting 3-4 days and ease back, then carry out vacuum packaging and obtain finished product.
Advantage of the present invention is: 1, compare with traditional sugared technology of soaking, the present invention adopts vacuum sugar-soaking to have to soak that the sugar cycle is short, to soak sugared efficiency high, and can well retain the effective nutritional labeling in blueberry; 2, nutritional labeling loss is few, and the blueberry preserved fruits of producing has the distinctive delicate fragrance of blueberries simultaneously, and sour and sweet palatability is neither too hard, nor too soft; 3, pollution-free to production environment.4, this operational process of craft safety, technology is simple, with low cost.
The specific embodiment
embodiment 1
Fresh blueberries is cleaned and is rejected after mould decayed fruit, gets 10Kg blueberries, by each 15 hole of blueberries thorn, the diameter in each hole is about 1mm, after water in steamer is boiled, the blueberries after acanthopore is placed on pot curtain with vapour cooking 2 minutes, after blueberries put into cold water carry out cooling.
Get respectively again 50Kg water, 30Kg white granulated sugar, 0.25Kg citric acid, 0.25Kg ascorbic acid and be mixed into liquid glucose.Cooling good blueberries is pulled out to drain and put into liquid glucose, feed liquid weight ratio is 1:5, first puts into vacuum drying chamber, set temperature is 45 ℃, and vacuum is 0.080MPa, vacuum sugar-soaking 30min, after inflation (normal temperature and pressure air) time 1h is set, after soak at normal temperatures and pressures sugared 12h.To soak sugar completely blueberries pull out to drain and put into air dry oven, first dry 5h at 60 ℃, after at 55 ℃ dry 3h, obtain blueberry preserved fruits, place it in plastic sheeting 4 days and ease back, then carry out vacuum packaging and obtain finished product.
embodiment 2
Fresh blueberries is cleaned and is rejected after mould decayed fruit, get 10Kg blueberries, with spot-punching machine, each blueberries is stung to 15 holes, the diameter in each hole is about 1mm, after water in steamer is boiled, blueberries after acanthopore is placed on pot curtain with vapour cooking 2 minutes, after blueberries put into cold water carry out cooling.
Get respectively again 50Kg water, 30Kg white granulated sugar, 0.25Kg citric acid, 0.25Kg ascorbic acid and be mixed into liquid glucose.Cooling good blueberries is pulled out to drain and put into liquid glucose, feed liquid weight ratio is 1:5, first puts into vacuum drying chamber, set temperature is 50 ℃, and vacuum is 0.080MPa, vacuum sugar-soaking 30min, after inflation (normal temperature and pressure air) time 1h is set, after soak at normal temperatures and pressures sugared 10h.To soak sugar completely blueberries pull out to drain and put into air dry oven, first dry 4h at 65 ℃, after at 55 ℃ dry 3h, obtain blueberry preserved fruits, place it in plastic sheeting 4 days and ease back, then carry out vacuum packaging and obtain finished product.
embodiment 3
Fresh blueberries is cleaned and is rejected after mould decayed fruit, get 10Kg blueberries, with spot-punching machine, each blueberries is stung to 10 holes, the diameter in each hole is about 1mm, after water in steamer is boiled, blueberries after acanthopore is placed on pot curtain with vapour cooking 2 minutes, after blueberries put into cold water carry out cooling.
Get respectively again 50Kg water, 30Kg white granulated sugar, 0.25Kg citric acid, 0.25Kg ascorbic acid and be mixed into liquid glucose.Cooling good blueberries is pulled out to drain and put into liquid glucose, feed liquid weight ratio is 1:5, first puts into vacuum drying chamber, set temperature is 45 ℃, and vacuum is 0.085MPa, vacuum sugar-soaking 30min, after inflation (normal temperature and pressure air) time 1h is set, after soak at normal temperatures and pressures sugared 12h.To soak sugar completely blueberries pull out to drain and put into air dry oven, first dry 5h at 65 ℃, after at 50 ℃ dry 3h, obtain blueberry preserved fruits, place it in plastic sheeting 3 days and ease back, then carry out vacuum packaging and obtain finished product.
Claims (2)
1. a preparation method for blueberry preserved fruits, is characterized in that operating procedure is:
Fresh blueberries is cleaned and rejected after mould decayed fruit, with pin, each blueberries is stung to 10-15 the hole that diameter is 1mm, after water in steamer is boiled, the blueberries after acanthopore is placed on pot curtain with vapour cooking 2-3 minute, after blueberries put into cold water carry out cooling;
Water, white granulated sugar, citric acid, ascorbic acid are mixed into liquid glucose with the ratio of weight ratio 100:60:0.5:0.5; Cooling good blueberries is pulled out to drain and put into liquid glucose, feed liquid weight ratio is 1:5, first puts into vacuum drying chamber, set temperature is 45 ℃-50 ℃, and vacuum is 0.080MPa-0.085 MPa, vacuum sugar-soaking 30min, after inflationtime 1h is set, then soak at normal temperatures and pressures sugared 10h-12h; To soak sugar completely blueberries pull out to drain and put into air dry oven, first dry 4h-5h at 60 ℃-65 ℃, after at 50 ℃-55 ℃ dry 2h-3h, obtain blueberry preserved fruits, place it in plastic sheeting 3-4 days and ease back, then carry out vacuum packaging and obtain finished product.
2. a blueberry preserved fruits, is characterized in that: the product that adopts method claimed in claim 1 to prepare.
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| CN201310111401.XA CN103222530B (en) | 2013-04-02 | 2013-04-02 | Blueberry preserved fruit and preparation method thereof |
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| CN201310111401.XA CN103222530B (en) | 2013-04-02 | 2013-04-02 | Blueberry preserved fruit and preparation method thereof |
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| CN103222530A CN103222530A (en) | 2013-07-31 |
| CN103222530B true CN103222530B (en) | 2014-07-23 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798674A (en) * | 2014-01-23 | 2014-05-21 | 安徽金鹰农业科技有限公司 | Hot-sour dried blueberry |
| CN103892023A (en) * | 2014-04-10 | 2014-07-02 | 张共青 | Preserved navel orange product and preparation process thereof |
| CN105660968A (en) * | 2016-01-13 | 2016-06-15 | 麻江县黔甬蓝莓有限公司 | Production and processing method of candied blueberries |
| 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 |
| CN108450860A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | A kind of blueberry jam and preparation method thereof containing fruit |
| CN107410629A (en) * | 2017-04-25 | 2017-12-01 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of processing method of blueberry low-sugar preserved fruit |
| CN107455448A (en) * | 2017-07-25 | 2017-12-12 | 新疆比巴哈农牧科技有限公司 | A kind of wood receive lattice raisins processing method and its application |
| CN107889924A (en) * | 2017-11-27 | 2018-04-10 | 沈阳农业大学 | A kind of preparation method of not old certain kind of berries preserved fruit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356944A (en) * | 2007-07-31 | 2009-02-04 | 张仲仪 | Blueberry preserved fruits and preparation technique thereof |
| CN101715863A (en) * | 2009-12-18 | 2010-06-02 | 北京红螺食品有限公司 | Preserved fruit without sugur and preparing method thereof |
| CN102626172A (en) * | 2012-04-11 | 2012-08-08 | 中国农业大学 | Method for preparing semi-wet berry type preserved fruits |
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2013
- 2013-04-02 CN CN201310111401.XA patent/CN103222530B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356944A (en) * | 2007-07-31 | 2009-02-04 | 张仲仪 | Blueberry preserved fruits and preparation technique thereof |
| CN101715863A (en) * | 2009-12-18 | 2010-06-02 | 北京红螺食品有限公司 | Preserved fruit without sugur and preparing method thereof |
| CN102626172A (en) * | 2012-04-11 | 2012-08-08 | 中国农业大学 | Method for preparing semi-wet berry type preserved fruits |
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Effective date of registration: 20201231 Address after: No. 10, Huancheng North Street, Jianchang County, Huludao City, Liaoning Province Patentee after: Jianchang Yifeng blueberry Beverage Co.,Ltd. Address before: 110866 120 Dongling Road, Shenhe District, Shenyang, Liaoning Patentee before: SHENYANG AGRICULTURAL University |