CN105660968A - Production and processing method of candied blueberries - Google Patents
Production and processing method of candied blueberries Download PDFInfo
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- CN105660968A CN105660968A CN201610017900.6A CN201610017900A CN105660968A CN 105660968 A CN105660968 A CN 105660968A CN 201610017900 A CN201610017900 A CN 201610017900A CN 105660968 A CN105660968 A CN 105660968A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 106
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 106
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 106
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 101
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 239000011259 mixed solution Substances 0.000 claims description 18
- 206010033546 Pallor Diseases 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 15
- 239000000834 fixative Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 10
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 10
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 10
- 229960003681 gluconolactone Drugs 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 230000002879 macerating effect Effects 0.000 claims description 8
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 238000009923 sugaring Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 241001415939 Corvus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000013036 cure process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- XSKZXGDFSCCXQX-UHFFFAOYSA-N thiencarbazone-methyl Chemical compound COC(=O)C1=CSC(C)=C1S(=O)(=O)NC(=O)N1C(=O)N(C)C(OC)=N1 XSKZXGDFSCCXQX-UHFFFAOYSA-N 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
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
The present invention relates to food processing field, relate in particular to the production and processing method of a kind of blueberry preserved fruits.
Background technology
Blue berry: formal name used at school Pericarpium Citri tangerinae, also known as Pericarpium Citri tangerinae, Corvus macrorhuchus fruit, blue oar fruit, fruit is in blueness, and drape layer white fruit powder, and sarcocarp is fine and smooth, and acidity is agreeable to the taste, is described as " king of pulp ". The full fruit of blue berry is edible, has special fragrance, and rich in water colo(u)r, peel is soft, in black-and-blue or hyacinthine.
The small berries that blue berry is excellent as a kind of flavor quality, be of high nutritive value, tool better nutritivity health value and economic worth. Domestic market has the products such as blue berry fruit juice, blueberry wine, blue berry Yoghourt all without breaking away from traditional processing idea, existing blueberry preserved fruits mostly also is the product of low warm macerating sugar, the leaching sugar cycle of low warm macerating sugar technology is long, leaching sugar efficiency is low, and immersion can make soft rotten, the nutrient loss of blue berry for a long time.
Such as Chinese patent, publication number is: 104222455A, name is called: the manufacture method of a kind of blueberry preserved fruits, disclose the manufacture method of a kind of blueberry preserved fruits, step is as follows: blue berry is through choosing fruit, thaw at RT after process, then through color fixative, after cure process, after under 400W Ultrasonic Conditions, ultrasound wave oozes sugar 20～40min again, sugaring carries out at the temperature of 0～10 DEG C, the sugaring time is 1～4 day, it is dried at the temperature of 45～50 DEG C to leather hard, then temperature is brought up to 55～58 DEG C and is dried to outside tack-free, flexible sense, obtain blueberry preserved fruits, the method is long owing to soaking the sugar cycle, the sugaring time is 1～4 day, leaching sugar efficiency is low, may result in blueberry nutrient ingredients from lossing, blue berry is soft rotten etc.
Therefore it is expected at present for researching and developing more scientific rational blueberry preserved fruits processing method, and the blue berry product occurred on market in recent years is subject to the favorable comment of consumer, and this exploitation further being blueberry preserved fruits provides reliable market prospect. For changing above-mentioned present situation, the present invention provides the production and processing method of a kind of blueberry preserved fruits.
Summary of the invention
It is an object of the invention to overcome above-mentioned technological deficiency, it is provided that a kind of pol degree low, sour-sweet is moderate, mouthfeel good, pliability good, and the shelf-life is up to the production and processing method of the blueberry preserved fruits of about a year.
Realizing the technical scheme is that the production and processing method of a kind of blueberry preserved fruits, the method comprises the steps:
(1) raw material selection: select fresh high-quality blue berry as raw material, it is desirable to individual full, size is uniform, without the blue berry that damaged, harmless, nothing are rotted;
(2) clean: clean with pure water, require soft during cleaning, it is to avoid juice loss;
(3) blanching: adopt steam blanching, pure water cooling after blanching;
(4) color fixative: the blue berry after step (3) being processed is placed in the mixed solution of the citric acid that mass fraction is 0.4%-0.6% and the sodium chloride solution that mass fraction is 0.3%-0.5% composition and soaks color fixative, and the time is 1h;
(5) hardening: the blue berry after step (4) being processed is placed in the glucono-δ-lactone solution that mass fraction is 0.4%-0.6%, hardens;
(6) high temperature oozes sugar: the blue berry after step (5) being processed is placed in the mixed solution of white sugar that mass fraction is 70% and apple vinegar composition, and temperature controls at 55 DEG C, 24 hours time;
(7) low warm macerating sugar: high temperature is oozed the blue berry after sugar and is placed in 4-8 DEG C of environment low temperature together with mixed solution and oozes sugar, oozing the sugar time is 48 hours;
(8) drain: blue berry is filtered from mixed sugar liquid, then drains, 30 minutes time;
(9) dry: to adopt blowing-type drying machine, it is 60 DEG C that forced air drying temperature controls, dry 2h; Under 50 DEG C of conditions, dry 32-48h.
Preferably, in described step (4): the mass fraction of described sodium chloride solution is 0.4%.
It is highly preferred that in described step (4): the mass fraction of described citric acid is 0.5%.
As preferably, in described step (4): the mass fraction of described glucono-δ-lactone is 0.5%.
Preferably, in described step (8): described in drain be placed on stainless (steel) wire by blue berry to drain.
Present invention also offers a kind of blueberry preserved fruits, it adopts the product that the production and processing method of the blueberry preserved fruits according to any one of Claims 1-4 prepares.
Compared with prior art the invention has the beneficial effects as follows: 1, adopting the blueberry preserved fruits sugar sugar content that the present invention produces low, for about 40%-50%, sour-sweet degree is moderate; 2, blueberry preserved fruits full grains, softness, mouthfeel is good, have natural blue berry fragrance; 3, this blueberry preserved fruits long shelf-life, it is possible to reach about a year, it is simple to store; 4, after adopting high temperature to ooze the process continuously of warm macerating sugared, low sugar, shortening the leaching sugar time, effectively prevent the situation of nutrient loss and occur, it is uniform that blueberry preserved fruits oozes sugar, enhances mouthfeel; 5, the blue berry individuality after steam blanching is full, glossy, and epidermis is without subsiding, and the quality of finished product is well ensured; 6, the blueberry preserved fruits integrity degree that the present invention produces is good, and color and luster maintains the original blueness of blue berry, and surface gloss is high, and breakage rate is lower than 10%.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described. Based on the embodiment in the present invention, the every other embodiment that those skilled in the art obtain under not making creative work premise, broadly fall into the scope of protection of the invention.
Embodiment 1:
The production and processing method of a kind of blueberry preserved fruits of the present invention, the method comprises the steps:
(1) raw material selection: select fresh high-quality blue berry as raw material, it is desirable to individual full, size is uniform, without the blue berry that damaged, harmless, nothing are rotted;
(2) clean: clean with pure water, owing to blue berry peel softness is fragile, want soft during cleaning, it is to avoid juice loss;
(3) blanching: the peel of Blueberry is relatively thin, frangible, adopts steam blanching, pure water cooling after blanching, and the blue berry individuality after steam blanched is full, glossy, and epidermis is without subsiding;
(4) color fixative: adopt mass fraction to be 0.4% be citric acid and the sodium chloride solution that mass fraction is 0.3% to carry out color fixative, specifically: the blue berry after step (3) being processed is placed in the mixed solution of the citric acid that mass fraction is 0.4% and the sodium chloride solution that mass fraction is 0.3% composition and soaks, and the time is 1h;
(5) hardening: the glucono-δ-lactone adopting mass fraction to be 0.4% hardens, the blue berry after specifically step (4) being processed is placed in the glucono-δ-lactone solution that mass fraction is 0.4% and soaks;
(6) high temperature oozes sugar: the blue berry after step (5) being processed is placed in the mixed solution of white sugar that mass fraction is 70% and apple vinegar composition, and temperature controls at 55 degree, 24 hours time;
(7) low warm macerating sugar: high temperature is oozed the blue berry after sugar and is placed in 4-8 DEG C low temperature together with mixed solution and oozes sugar, oozing the sugar time is 48 hours;
(8) drain: blue berry is filtered from mixed solution, then drains, specifically blue berry is placed on stainless (steel) wire and drains, 30 minutes time;
(9) dry: to adopt blowing-type drying machine, it is 60 DEG C that forced air drying temperature controls, dry 2h; Under 50 DEG C of conditions, dry 32h, namely obtain blueberry preserved fruits.
Embodiment 2:
The method of the present embodiment comprises the steps:
(1) raw material selection: select fresh high-quality blue berry as raw material, it is desirable to individual full, size is uniform, without the blue berry that damaged, harmless, nothing are rotted;
(2) clean: clean with pure water, owing to blue berry peel softness is fragile, want soft during cleaning, it is to avoid juice loss;
(3) blanching: the peel of Blueberry is relatively thin, frangible, adopts steam blanching, cold water cooling after blanching, and the blue berry individuality after steam blanched is full, glossy, and epidermis is without subsiding;
(4) color fixative: adopt mass fraction to be 0.5% be citric acid and the sodium chloride solution that mass fraction is 0.4% to carry out color fixative, specifically: the blue berry after step (3) being processed is placed in the mixed solution of the citric acid that mass fraction is 0.5% and the sodium chloride solution that mass fraction is 0.4% composition and soaks, and the time is 1h;
(5) hardening: the glucono-δ-lactone adopting mass fraction to be 0.5% hardens, the blue berry after specifically step (4) being processed is placed in the glucono-δ-lactone solution that mass fraction is 0.5% and soaks;
(6) high temperature oozes sugar: the blue berry after step (5) being processed is placed in the mixed solution of white sugar that mass fraction is 70% and apple vinegar composition, and temperature controls at 55 degree, 24 hours time;
(7) low warm macerating sugar: high temperature is oozed the blue berry after sugar and is placed in 4-8 DEG C low temperature together with mixed solution and oozes sugar, oozing the sugar time is 48 hours;
(8) drain: blue berry is filtered from mixed solution, be subsequently placed on stainless (steel) wire and drain, 30 minutes time;
(9) dry: to adopt blowing-type drying machine, it is 60 DEG C that forced air drying temperature controls, dry 2h; Under 50 DEG C of conditions, dry 32h, namely obtain blueberry preserved fruits.
Embodiment 3:
The method of this enforcement comprises the steps:
(1) raw material selection: select fresh high-quality blue berry as raw material, it is desirable to individual full, size is uniform, without the blue berry that damaged, harmless, nothing are rotted;
(2) clean: clean with pure water, owing to blue berry peel softness is fragile, want soft during cleaning, it is to avoid juice loss;
(3) blanching: the peel of Blueberry is relatively thin, frangible, adopts steam blanching, pure water cooling after blanching, and the blue berry individuality after steam blanching is full, glossy, and epidermis is without subsiding;
(4) color fixative: adopt mass fraction to be 0.6% be citric acid and the sodium chloride solution that mass fraction is 0.5% to carry out color fixative, specifically: the blue berry after step (3) being processed is placed in the mixed solution of the citric acid that mass fraction is 0.6% and the sodium chloride solution that mass fraction is 0.5% composition and soaks, and the time is 1h;
(5) hardening: the glucono-δ-lactone adopting mass fraction to be 0.6% hardens, the blue berry after specifically step (4) being processed is placed in the glucono-δ-lactone solution that mass fraction is 0.6% and soaks;
(6) high temperature oozes sugar: the blue berry after step (5) being processed is placed in the mixed solution of white sugar that mass fraction is 70% and apple vinegar composition, and temperature controls at 55 degree, 24 hours time;
(7) low warm macerating sugar: high temperature is oozed the blue berry after sugar and is placed in 4-8 DEG C low temperature together with mixed solution and oozes sugar, oozing the sugar time is 48 hours;
(8) drain: blue berry is filtered from mixed solution, be subsequently placed on stainless (steel) wire and drain, 30 minutes time;
(9) dry: to adopt blowing-type drying machine, it is 60 DEG C that forced air drying temperature controls, dry 2h; Under 50 DEG C of conditions, dry 32h, namely obtain blueberry preserved fruits.
Finally to embodiment 1 to 3 made blueberry preserved fruits carries out sense organ, mouthfeel, sugar content, shelf-life carry out detection and obtain following effect:
Sense organ aspect: by surveying sample, the outward appearance of the blueberry preserved fruits in embodiment 1 to 3 is checked, blueberry preserved fruits full grains, softness in embodiment 1 to 3; Blueberry preserved fruits integrity degree is good, and color and luster maintains the original blueness of blue berry, and surface gloss is high, all flexible, wherein embodiment 1 breakage rate be 8%, embodiment 2 be 5%, embodiment 3 be 6%.
Mouthfeel: embodiment 1 to 3 is carried out mouthfeel and attempts measuring, based on sour-sweet degree, randomly draw 50 people the blueberry preserved fruits in embodiment 1 to 3 is carried out scoring measure be divided into full marks with 10, wherein embodiment 1 score 8 points, embodiment 2 score 9 points, embodiment 3 score 7.5 points, it is that sour-sweet degree is very moderate that collective evaluates, mouthfeel is good, soft.
Sugar content: embodiment 1 to 3 is carried out saccharinity determining, wherein embodiment 1 be 48%, embodiment 2 be 40%, embodiment 3 be 43%.
Shelf-life: embodiment 1 to 3 carries out the quality guarantee period to be measured, and wherein the shelf-life of embodiment 1 to 3 reaches about 1 year.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all within the spirit and principles in the present invention, any amendment of making, equivalent replacement, improvement etc., should be included within protection scope of the present invention.
Claims (6)
1. the production and processing method of a blueberry preserved fruits, it is characterised in that the method comprises the steps:
(1) raw material selection: select fresh high-quality blue berry as raw material, it is desirable to: individuality is full, size uniform, without the blue berry that damaged, harmless, nothing are rotted;
(2) clean: clean with pure water, require during cleaning softly, avoid juice loss;
(3) blanching: adopt steam blanching, cool down with pure water after blanching;
(4) color fixative: the blue berry after step (3) being processed is placed in the mixed solution of the citric acid that mass fraction is 0.4%-0.6% and the sodium chloride solution that mass fraction is 0.3%-0.5% composition and soaks color fixative, and the time is 1h;
(5) hardening: the blue berry after step (4) being processed is placed in the glucono-δ-lactone solution that mass fraction is 0.4%-0.6%, hardens;
(6) high temperature oozes sugar: the blue berry after step (5) being processed is placed in the mixed solution of white sugar that mass fraction is 70% and apple vinegar composition, and temperature controls at 55 DEG C, 24 hours time;
(7) low warm macerating sugar: high temperature is oozed the blue berry after sugar and is placed in 4-8 DEG C of environment low temperature together with mixed solution and oozes sugar, oozing the sugar time is 48 hours;
(8) drain: blue berry is filtered from mixed sugar liquid, then drains, 30 minutes time;
(9) dry: to adopt blowing-type drying baker, it is 60 DEG C that forced air drying temperature controls, dry 2h; Under 50 DEG C of conditions, dry 32-48h.
2. the production and processing method of blueberry preserved fruits according to claim 1, it is characterised in that in described step (4): the mass fraction of described sodium chloride solution is 0.4%.
3. the production and processing method of blueberry preserved fruits according to claim 1, it is characterised in that in described step (4): the mass fraction of described citric acid is 0.5%.
4. the production and processing method of blueberry preserved fruits according to claim 1, it is characterised in that in described step (4): the mass fraction of described glucono-δ-lactone is 0.5%.
5. the production and processing method of blueberry preserved fruits according to claim 1, it is characterised in that in described step (8): described in drain be placed on stainless (steel) wire by blue berry to drain.
6. a blueberry preserved fruits, it is characterised in that: it adopts the product that the production and processing method of the blueberry preserved fruits according to any one of Claims 1-4 prepares.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615530A (en) * | 2016-09-23 | 2017-05-10 | 广西壮族自治区中国科学院广西植物研究所 | Preparation method of preserved passion fruits |
| CN107348089A (en) * | 2017-07-28 | 2017-11-17 | 合肥徽徽逗食品有限公司 | A kind of processing method of vacuum sugar-soaking blueberry preserved fruits |
| 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 |
| CN108719563A (en) * | 2018-05-30 | 2018-11-02 | 邓光 | The agreeable to the taste blueberry dried fruit of original flavor and its production technology |
| CN112056448A (en) * | 2020-09-28 | 2020-12-11 | 孙玲 | Processing method of dried blueberries |
| CN113678934A (en) * | 2021-08-26 | 2021-11-23 | 中南林业科技大学 | Processing method of soft and full dried yellow peaches |
| CN114287502A (en) * | 2021-12-30 | 2022-04-08 | 江苏楷益智能科技有限公司 | Processing method of blueberry preserved fruit |
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| CN107348089A (en) * | 2017-07-28 | 2017-11-17 | 合肥徽徽逗食品有限公司 | A kind of processing method of vacuum sugar-soaking blueberry preserved fruits |
| CN108719563A (en) * | 2018-05-30 | 2018-11-02 | 邓光 | The agreeable to the taste blueberry dried fruit of original flavor and its production technology |
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| CN113678934A (en) * | 2021-08-26 | 2021-11-23 | 中南林业科技大学 | Processing method of soft and full dried yellow peaches |
| CN113678934B (en) * | 2021-08-26 | 2023-09-05 | 中南林业科技大学 | Processing method of soft and full dried yellow peach |
| CN114287502A (en) * | 2021-12-30 | 2022-04-08 | 江苏楷益智能科技有限公司 | Processing method of blueberry preserved fruit |
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