CN106974052A - A kind of preparation method of blackberry, blueberry preserved fruit - Google Patents
A kind of preparation method of blackberry, blueberry preserved fruit Download PDFInfo
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- CN106974052A CN106974052A CN201710231388.XA CN201710231388A CN106974052A CN 106974052 A CN106974052 A CN 106974052A CN 201710231388 A CN201710231388 A CN 201710231388A CN 106974052 A CN106974052 A CN 106974052A
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- Prior art keywords
- blackberry
- blueberry
- sugar
- preserved fruit
- microwave
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Classifications
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- 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
Abstract
The present invention relates to a kind of preparation method of blackberry, blueberry preserved fruit, step is as follows:Blackberry, blueberry thaw at RT after choosing fruit, processing, then after color protection, cure process, micro-wave vacuum, 300~330W of microwave power, 0.065~0.085MPa of vacuum ooze 20~30min of sugar.Then normal temperature and pressure oozes sugar 1 hour, will ooze the blackberry, blueberry after sugar and moisture content 30~35% or so is dried in micro-wave vacuum case, then heated-air drying, dried under the conditions of 50~60 DEG C of temperature to water content 20% or so, make outside tack-free, flexible sense, produce blackberry, blueberry preserved fruit.The inventive method is using blackberry, blueberry as raw material, microwave for sugar permeability technique is carried out to blackberry, blueberry by microwave vacuum effect and makes preserved fruit, blackberry, blueberry preserved fruit is processed by sugaring, temperature of charge whole-process control once, can preferably keep original local flavor and the nutrition of blackberry, blueberry at 60 DEG C, and its preserved fruit full appearance, color are vivid, pure in mouth feel, performance optimal, and the shelf life of blackberry, blueberry is effectively extended, the out-of-season sale of blackberry, blueberry is promoted, orchard worker and consumer demand is met.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of use microwave vacuum ooze sugar etc. technique make
The method of blackberry, blueberry preserved fruit.
Background technology
Blackberry, blueberry is a kind of widely distributed and well-known shrub, and its fruits nutrition enriches, sugar, vitamin C, dimension in blackberry, blueberry fresh fruit
The content of raw element B1. vitamin B2s is suitable with other fruit trees, and organic acid, crude protein, vitamin K and amino acid content are higher than other
Cultivate apple trees, and find that content of vitamin E is highest in all cultivations and wild, semi-wild fruit tree, and Se content is in fruit tree
In it is rare.Amino acid has 18 kinds, and 8 kinds of essential amino acids have, and content is higher, also rich in γ-aminobutyric acid.To human body extremely
Close important 6 kinds of mineral elements (potassium, calcium, sodium, magnesium, zinc, iron, phosphorus) content also higher.Effect with promotion blood clotting, together
When there is anti-aging, improve body immunity, promote brain metabolism, be depressured the function such as reducing blood lipid and anti-arrhythmia.But, it is black
The certain kind of berries is perishable fruit, shelf life is short, seasonal strong, and the deep process technology of current blackberry, blueberry falls behind, and not only causes the economy of orchard worker
Loss, while consumer demand can not be met.
The content of the invention
In view of the above-mentioned problems existing in the prior art, this application provides a kind of preparation method of blackberry, blueberry preserved fruit.The present invention
Preserved fruit is easy to make, with low cost, color is vivid, pure in mouth feel, good quality, and the inventive method improves the guarantor of blackberry, blueberry preserved fruit
Deposit shelf life.
Technical scheme is as follows：
The processing technology step includes：The processing of choosing fruit, color-preserving and hardening, microwave for sugar permeability, heated-air drying, packaging, are obtained into
Product；The microwave for sugar permeability condition is that 330W oozes sugar 20~30min, each microwave for sugar permeability 5min, interval cooling 5min.The hot blast
Drying condition is 50~60 DEG C of 8~10h of heated-air drying to water content 20% or so.
Comprise the following steps that：
(1) choosing fruit, processing:The blackberry, blueberry flowing water after fruit will be selected to rinse, drain after surface moisture, be placed in less than -18 DEG C of ice
Thaw at RT 4h again after freezing in case；
(2) color protection, hardening:Blackberry, blueberry after defrosting is put into by 0.2% citric acid, 0.3% sodium hydrogensulfite, 0.5% chlorine
Change in calcium, the color-preserving and hardening liquid of 0.5% sodium chloride composition, soak 5h under the conditions of 30 DEG C, wash down and drain；
(3) microwave for sugar permeability:The sugar juice that blackberry, blueberry after color protection, cure process is put into 30%~50% carries out sugar
Stain, wherein blackberry, blueberry：The ratio g of white granulated sugar:G is 1:3~5, microwave power 330W ooze 20~30min of sugar, each microwave for sugar permeability
5min, interval cooling 5min；
(4) heated-air drying:Blackberry, blueberry berry after sugaring is pulled out, draining sugar liquid, is put into constant temperature blast drying oven and dries,
8~10h is dried under the conditions of 50~60 DEG C of temperature to water content 20% or so, makes outside tack-free, flexible sense, produces blackberry fruit
Dried meat；
(5) pack：Dried preserved fruit should be packed as early as possible, prevent the moisture absorption, and packaging material can use food bag or glassine paper.
The present invention is beneficial to be had technical effect that：
(1) the inventive method carries out microwave for sugar permeability technique to blackberry, blueberry by microwave action and makes preserved fruit using blackberry, blueberry as raw material,
Blackberry, blueberry preserved fruit is processed by sugaring, original local flavor and the nutrition of blackberry, blueberry can be preferably kept, its preserved fruit full appearance, color are fresh
Bright, pure in mouth feel, performance optimal, and the shelf life of blackberry, blueberry is effectively extended, the out-of-season sale of blackberry, blueberry is promoted, is met
Orchard worker and consumer demand.
(2) the inventive method technique is simple, on the premise of preserved fruit perception is ensured, remains the original abundant nutrition of blackberry, blueberry
And taste, drying makes preserved fruit sweet tea acid tasty, neither too hard, nor too soft；The effective processing variety for extending blackberry, blueberry, its preparation technology is favourable
It is that the wild of China's abundant and plantation blackberry, blueberry resource provide preferable commercial development approach in industrialized production.
Embodiment
With reference to embodiment, the present invention is specifically described.
Embodiment 1
A kind of preparation method of blackberry, blueberry preserved fruit, step is as follows:
(1) choosing fruit, processing:Selection granularity is full, blackberry fruit of uniform size, and malformed fruit, disease pest fruit, the fruit that goes rotten are picked
Remove, flowing water is rinsed, and is drained after surface moisture, freeze after 3h thaw at RT 4h again in the refrigerator for being placed in less than -18 DEG C；
(2) color protection, hardening:Blackberry, blueberry after defrosting is put into by 0.2% citric acid, 0.3% sodium hydrogensulfite, 0.5% chlorine
Change in calcium, the color-preserving and hardening liquid of 0.5% sodium chloride composition, soak 5h under the conditions of 30 DEG C, wash down and drain；
(3) microwave for sugar permeability:The sugar juice that blackberry, blueberry after color protection, cure process is put into 30% carries out sugaring, wherein
Blackberry, blueberry：The ratio g of white granulated sugar:G is 1:3, microwave power 300W ooze sugared 25min, each microwave for sugar permeability 5min, interval cooling
5min；
(4) heated-air drying:Blackberry, blueberry berry after sugaring is pulled out, draining sugar liquid, is put into constant temperature blast drying oven and dries,
9h is dried under the conditions of temperature 60 C to water content 20% or so, makes outside tack-free, flexible sense, produces blackberry, blueberry preserved fruit；
(5) pack：Dried preserved fruit should be packed as early as possible, prevent the moisture absorption, and packaging material can use food bag or glassine paper.
Embodiment 2
A kind of preparation method of blackberry, blueberry preserved fruit, step is as follows:
(1) choosing fruit, processing:Selection granularity is full, blackberry fruit of uniform size, and malformed fruit, disease pest fruit, the fruit that goes rotten are picked
Remove, flowing water is rinsed, and is drained after surface moisture, freeze after 3h thaw at RT 4h again in the refrigerator for being placed in less than -18 DEG C；
(2) color protection, hardening:Blackberry, blueberry after defrosting is put into by 0.2% citric acid, 0.3% sodium hydrogensulfite, 0.5% chlorine
Change in calcium, the color-preserving and hardening liquid of 0.5% sodium chloride composition, soak 5h under the conditions of 30 DEG C, wash down and drain；
(3) microwave for sugar permeability:The sugar juice that blackberry, blueberry after color protection, cure process is put into 40% carries out sugaring, wherein
Blackberry, blueberry：The ratio g of white granulated sugar:G is 1:4, microwave power 315W ooze sugared 20min, each microwave for sugar permeability 5min, interval cooling
5min；
(4) heated-air drying:Blackberry, blueberry berry after sugaring is pulled out, draining sugar liquid, is put into constant temperature blast drying oven and dries,
9h is dried under the conditions of 55 DEG C of temperature to water content 20% or so, makes outside tack-free, flexible sense, produces blackberry, blueberry preserved fruit；
(5) pack：Dried preserved fruit should be packed as early as possible, prevent the moisture absorption, and packaging material can use food bag or glassine paper.
Embodiment 3
A kind of preparation method of blackberry, blueberry preserved fruit, step is as follows:
(1) choosing fruit, processing:Selection granularity is full, blackberry fruit of uniform size, and malformed fruit, disease pest fruit, the fruit that goes rotten are picked
Remove, flowing water is rinsed, and is drained after surface moisture, freeze after 3h thaw at RT 4h again in the refrigerator for being placed in less than -18 DEG C；
(2) color protection, hardening:Blackberry, blueberry after defrosting is put into by 0.2% citric acid, 0.3% sodium hydrogensulfite, 0.5% chlorine
Change in calcium, the color-preserving and hardening liquid of 0.5% sodium chloride composition, soak 5h under the conditions of 30 DEG C, wash down and drain；
(3) microwave for sugar permeability:The sugar juice that blackberry, blueberry after color protection, cure process is put into 50% carries out sugaring, wherein
Blackberry, blueberry：The ratio g of white granulated sugar:G is 1:5, microwave power 330W ooze sugared 30min, each microwave for sugar permeability 5min, interval cooling
5min；
(4) heated-air drying:Blackberry, blueberry berry after sugaring is pulled out, draining sugar liquid, is put into constant temperature blast drying oven and dries,
8h is dried under the conditions of temperature 60 C to water content 20% or so, makes outside tack-free, flexible sense, produces blackberry, blueberry preserved fruit；
(5) pack：Dried preserved fruit should be packed as early as possible, prevent the moisture absorption, and packaging material can use food bag or glassine paper.
Claims (3)
1. a kind of preparation method of blackberry, blueberry preserved fruit, it is characterised in that the preparation method comprises the following steps：
(1) choosing fruit, processing：Selection granularity is full, blackberry fruit of uniform size, and small water is softly rinsed, drained after surface moisture, puts
Freeze after 24 hours thaw at RT 4h again in less than -18 DEG C of refrigerator；
(2) color protection, hardening：By the blackberry, blueberry after defrosting be put into by 0.2% citric acid, 0.3% sodium hydrogensulfite, 0.5% calcium chloride,
In the color-preserving and hardening liquid of 0.5% sodium chloride composition, 5h is soaked under the conditions of 30 DEG C, washes down and drains；
(3) microwave vacuum oozes sugar：Blackberry, blueberry after step (2) processing is put into 30%~50% sugar juice, in microwave
Sugaring is carried out in vacuum drying chamber, sugar 20~30min, each microwave for sugar permeability 5min, interval cooling 5min is oozed；
(4) normal temperature and pressure oozes sugar：Micro-wave vacuum case is turned off, makes blackberry, blueberry continue to ooze 50~70min of sugar at normal temperatures and pressures；
(5) micro-wave vacuum：Blackberry, blueberry after sugaring is pulled out, draining sugar liquid, continue micro-wave vacuum again；
(6) heated-air drying：The blackberry, blueberry handled by step (5) is put into constant temperature blast drying oven, done under the conditions of 50~60 DEG C
Dry 8~10h makes outside tack-free, flexible sense, produces blackberry, blueberry preserved fruit of the present invention to water content 20%.
2. the preparation method of blackberry, blueberry preserved fruit according to claim 1, it is characterised in that sugar juice is white described in step (3)
The aqueous solution of granulated sugar；The mass ratio of the blackberry, blueberry and white granulated sugar is 1:3~5；The microwave power is 330W, and vacuum is
0.065~0.085MPa.
3. the preparation method of blackberry, blueberry preserved fruit according to claim 1, it is characterised in that by the blackberry, blueberry after sugaring in step (5)
Berry is pulled out, draining sugar liquid, is continued in micro-wave vacuum, microwave frequency 300M, vacuum 0.085MPa are dried to moisture content
30~35% or so.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710231388.XA CN106974052A (en) | 2017-04-11 | 2017-04-11 | A kind of preparation method of blackberry, blueberry preserved fruit |
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| CN201710231388.XA CN106974052A (en) | 2017-04-11 | 2017-04-11 | A kind of preparation method of blackberry, blueberry preserved fruit |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782933A (en) * | 2018-07-03 | 2018-11-13 | 乌兰察布市农牧业科学研究院 | A kind of health food and preparation method thereof |
| CN109007211A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of preserved fruit with strawberry |
| CN109123048A (en) * | 2018-10-30 | 2019-01-04 | 中国农业科学院郑州果树研究所 | A kind of preparation method of low-sugar healthy preserved apricot |
| CN110089556A (en) * | 2019-06-04 | 2019-08-06 | 杨洪赫 | A kind of preparation method and application of Chinese yam preserved fruit |
| CN112998113A (en) * | 2021-04-12 | 2021-06-22 | 东北林业大学 | Preparation method of microwave sugar-permeable acerbity-free preserved aronia melanocarpa |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053778A (en) * | 2013-01-30 | 2013-04-24 | 徐静 | Production method of low-sugar candied blueberry fruits |
| CN105410303A (en) * | 2015-11-02 | 2016-03-23 | 安徽工程大学 | Processing method of preserved low-sugar purple sweet potato |
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2017
- 2017-04-11 CN CN201710231388.XA patent/CN106974052A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053778A (en) * | 2013-01-30 | 2013-04-24 | 徐静 | Production method of low-sugar candied blueberry fruits |
| CN105410303A (en) * | 2015-11-02 | 2016-03-23 | 安徽工程大学 | Processing method of preserved low-sugar purple sweet potato |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007211A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of preserved fruit with strawberry |
| CN108782933A (en) * | 2018-07-03 | 2018-11-13 | 乌兰察布市农牧业科学研究院 | A kind of health food and preparation method thereof |
| CN109123048A (en) * | 2018-10-30 | 2019-01-04 | 中国农业科学院郑州果树研究所 | A kind of preparation method of low-sugar healthy preserved apricot |
| CN110089556A (en) * | 2019-06-04 | 2019-08-06 | 杨洪赫 | A kind of preparation method and application of Chinese yam preserved fruit |
| CN112998113A (en) * | 2021-04-12 | 2021-06-22 | 东北林业大学 | Preparation method of microwave sugar-permeable acerbity-free preserved aronia melanocarpa |
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Application publication date: 20170725 |