CN108294155A - Anti-aging blueberry dried fruit and preparation method thereof - Google Patents
Anti-aging blueberry dried fruit and preparation method thereof Download PDFInfo
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- CN108294155A CN108294155A CN201810096339.4A CN201810096339A CN108294155A CN 108294155 A CN108294155 A CN 108294155A CN 201810096339 A CN201810096339 A CN 201810096339A CN 108294155 A CN108294155 A CN 108294155A
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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
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of anti-aging blueberry dried fruits and preparation method thereof.The preparation method of anti-aging blueberry dried fruit of the present invention includes the following steps：S1 sugar systems；S2 is eluted；S3 drainings；S4 is put；S5 is dried；S6 selects shaping；S7 secondary dryings；S8 selects good dried fruit；S9 sorted and packageds；S10 is stored.Anti-aging blueberry dried fruit of the present invention, color are in atropurpureus, there is fine and closely woven wrinkle, epidermal stem and it is shinny, tissue morphology is full, soft texture, no sand return, and no stream is sugared, sour and sweet palatability, and mouthfeel is suitable.In addition, blueberry dried fruit of the present invention on the basis of meeting people to dried fruit low sugar and sweet and sour taste, remains the high advantage of blueberries active nutrients content, it is a kind of good Amti-sanility health-care food.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of anti-aging blueberry dried fruit and preparation method thereof.
Background technology
Blueberry is a kind of very high fruit of nutritive value, and pulp is rich in abundant vitamin, protein and minerals etc.
Nutrient, the anthocyanin pigments of unique preciousness proportion in many fruit is very high wherein in blueberry, and egg is also rich in blueberry
The nutrients such as white matter, dietary fiber, fat, vitamin.In addition, also including abundant calcium, iron, phosphorus, potassium, zinc etc. in blueberry
Trace quantity mineral substance element, these mineral elements there are ratios to be apparently higher than other fruit.It is abundant due to containing in Blueberry
Nutritional ingredient, so blueberry not only has good nutrition health-care functions, also having prevents cranial nerve aging, cardiac stimulant, anticancer, soft
Change the functions such as blood vessel, enhancing human organism be immune.
Application No. is a kind of method for manufacturing blueberry dried fruits of 201210429164.7 disclosure of the invention, and it is de- to use depickling
Color concentrated apple clear juice and aqueous trehalose mixed liquor carry out sugared leaching processing, and by temperature control at 50 DEG C -60 DEG C, soaking time
For 6h-12h, the nutritional ingredient of blueberries is largely remained, and trehalose pol is only the 45% of sucrose, makes product
It is more healthy, and trehalose can play color-protecting function, simplify operational sequence；In addition hot-air seasoning and microwave is used to be combined
Drying mode, and microwave may also function as sterilization effect, so that product is kept in quality, shelf life of products etc. have it is apparent
Advantage.
Invention content
Purpose of the present invention is to what is be achieved through the following technical solutions：
Aiming at the above shortcomings existing in the prior art, the first technical problem to be solved by the present invention is to provide a kind of anti-
The preparation method of aging blueberry dried fruit.
The preparation method of anti-aging blueberry dried fruit of the present invention, includes the following steps：
S1 sugar systems；
S2 is eluted；
S3 drainings；
S4 is put；
S5 is dried；
S6 selects shaping；
S7 secondary dryings；
S8 selects good dried fruit；
S9 sorted and packageds；
S10 is stored.
Specifically, the preparation method of anti-aging blueberry dried fruit of the present invention, includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into sugar cube concentration 30-
In the liquid glucose A of 35wt%, the mass ratio of liquid glucose A and blueberries is (1-1.2)：1；Then, the blueberries being immersed in liquid glucose A
It is put into the vacuum infiltration device of 93.325-95.992 kPas of air pressure together with liquid glucose A, vacuum sugar infiltration 20-30 minutes；Vacuum breaker, will
Blueberries are in liquid glucose A in 20-25 DEG C of Dipping 10-12 hours；Blueberries are pulled out and are drained, liquid glucose A is collected；By liquid glucose A
It is put into container, sugar cube is added, being heated to 90-100 DEG C makes sugar cube dissolve, and obtains the sugar of sugar cube concentration 40-50wt%
Liquid B；Liquid glucose B is poured into the Blueberry after draining, again in 20-25 DEG C of Dipping 20-24 hours；Again blueberries
It pulls out and drains, collect liquid glucose B；Liquid glucose B is put into container, sugar cube is added, being heated to 90-100 DEG C makes sugar cube dissolve, and obtains
To the liquid glucose C of sugar cube concentration 60-70wt%；Liquid glucose C is poured into the Blueberry after draining, again in 20-25 DEG C of normal pressure
It impregnates 20-24 hours, takes out blueberries；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, gap is kept between blueberries,
Draining 12-24 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 is put：Blueberries after draining are equably placed in pallet, cannot be overlapped, cannot be in heaps, blueberries
Between keep gap；The pallet being well placed is piled up, gap is kept between pallet and pallet；
S5 is dried：Blueberries are put into together with pallet in the drying room of 60-70 DEG C of temperature, are then down to drying room temperature
40-50 DEG C, then be warming up to 50-60 DEG C, in 50-60 DEG C of drying time 8-10 hours；
S6 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S7 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
It in pallet, is stacked in the dedicated tray carriage of drying, gap is kept between pallet and pallet, it is small to dry 10-12 in 60-65 DEG C
When；
S8 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, obtains dried fruit；
S9 sorted and packageds：Good blueberry dried fruit is packed using the packaging bag for meeting green food packaging, is put into
In packing box；
S10 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The technological principle of anti-aging blueberry dried fruit of the present invention processing is：High pol sugar has high osmotic pressure, makes
The microorganism adhered on fruit can not absorb water from food, to be unable to growth and breeding, or even when osmotic pressure is high, can make
The moisture of inside microbes is reverse osmosis out to be caused microbial physiology dry-out phenomenon, is at torpor and dormant state,
To enable dried fruit long-term preservation, and any preservative is not had to.In addition, the present invention is sugared using gradually interval in permeability sugar process
The method boiled improves the tissue density of anti-aging blueberry dried fruit.
Preferably, S3 drainings will be passed through treated that blueberries carry out microwave vacuum puffing before S4 is put, wherein micro-
The vacuum puffed process conditions of wave are：8-20 watts/gram of microwave intensity, 25-70 kPas of vacuum degree, puffing time 40-120 seconds.I.e.
The preparation method of the anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into sugar cube concentration 30-
In the liquid glucose A of 35wt%, the mass ratio of liquid glucose A and blueberries is (1-1.2)：1；Then, the blueberries being immersed in liquid glucose A
It is put into the vacuum infiltration device of 93.325-95.992 kPas of air pressure together with liquid glucose A, vacuum sugar infiltration 20-30 minutes；Vacuum breaker, will
Blueberries are in liquid glucose A in 20-25 DEG C of Dipping 10-12 hours；Blueberries are pulled out and are drained, liquid glucose A is collected；By liquid glucose A
It is put into container, sugar cube is added, being heated to 90-100 DEG C makes sugar cube dissolve, and obtains the sugar of sugar cube concentration 40-50wt%
Liquid B；Liquid glucose B is poured into the Blueberry after draining, again in 20-25 DEG C of Dipping 20-24 hours；Again blueberries
It pulls out and drains, collect liquid glucose B；Liquid glucose B is put into container, sugar cube is added, being heated to 90-100 DEG C makes sugar cube dissolve, and obtains
To the liquid glucose C of sugar cube concentration 60-70wt%；Liquid glucose C is poured into the Blueberry after draining, again in 20-25 DEG C of normal pressure
It impregnates 20-24 hours, takes out blueberries；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, gap is kept between blueberries,
Draining 12-24 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 microwave vacuum puffings：Blueberries after draining are subjected to microwave vacuum puffing, the wherein work of microwave vacuum puffing
Skill condition is：8-20 watts/gram of microwave intensity, 25-70 kPas of vacuum degree, puffing time 40-120 seconds；
S5 is put：Blueberries after draining are equably placed in pallet, cannot be overlapped, cannot be in heaps, blueberries
Between keep gap；The pallet being well placed is piled up, gap is kept between pallet and pallet；
S6 is dried：Blueberries are put into together with pallet in the drying room of 60-70 DEG C of temperature, are then down to drying room temperature
40-50 DEG C, then be warming up to 50-60 DEG C, in 50-60 DEG C of drying time 8-10 hours；
S7 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S8 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
It in pallet, is stacked in the dedicated tray carriage of drying, gap is kept between pallet and pallet, it is small to dry 10-12 in 60-65 DEG C
When, obtain dried fruit；
S9 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%；
S10 sorted and packageds：Good blueberry dried fruit is packed using the packaging bag for meeting green food packaging, is put into
In packing box；
S11 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
By adding the processing step of microwave vacuum puffing, while moisture in reducing blueberry dried fruit, blueberries are improved
Dry mouthfeel and texture characteristic, improves blueberry tissue in preparation process and occurs caving in, shrinks and hardening phenomenon.
Two kinds of technical solutions are provided in the present invention and prepare liquid glucose A.
In the first technical solution, the preparation process of the liquid glucose A is：Sugar cube and water are mixedly configured into sugar cube
The mixed liquor of concentration 30-35wt%, the pH value for adjusting mixed liquor using citric acid are heated to 90-100 DEG C, heat preservation to 2-2.5
20-40 minutes, it is subsequently cooled to 20-30 DEG C, obtains the liquid glucose A.
In second of technical solution, the preparation method of the liquid glucose A is：Raw material is weighed according to formula：Sugar cube 30-
35wt%, converted starch 3-5wt%, gelatin 1-2wt%, surplus are water；Sugar cube, converted starch, gelatin and water are mixed equal
It is even, obtain mixed liquor；The pH value for adjusting mixed liquor using citric acid is heated to 90-100 DEG C, keeps the temperature 20-40 minutes to 2-2.5,
It is subsequently cooled to 20-30 DEG C, obtains the liquid glucose A.
Above two technical solution is all heated after citric acid is added, and is converted to liquid glucose so that the pH of liquid glucose A
Value is maintained between 2-2.5, and the 50-60% that sugared content accounts for total reducing sugar is converted in liquid glucose.But second of technical solution and the first
Technical solution is compared, and converted starch and gelatin are added to, and improves the mouthfeel and appearance of blueberry dried fruit, the hardness of dried fruit, chewiness
Energy, elasticity etc. are all improved.Moreover, there is sand return in the dried fruit that second of technical solution obtains and to return sugared phenomenon few, protects
The matter phase is extended.
Inverted sugar is defined as follows：Under acid, enzyme or heat effect, optical activity is that right carbohydrate hydrolysis is changed into optically-active
For degree for left carbohydrate, obtained product is known as inverted sugar.
Liquid glucose C is being poured into the blueberry after draining during step S1 sugar as the improved technical solution of the present invention
Before in fruit, first add the compound water retaining agent of liquid glucose C weight 2-3% in liquid glucose C, the compound water retaining agent by propylene glycol,
Glycerine, sodium dihydrogen phosphate and sodium lactate are according to mass ratio 1：1：(0.5-0.6)：0.2 composition, after mixing, according still further to step
It pours into the Blueberry after draining and is impregnated described in S1.Compound water retaining agent of the present invention will not both cause in dried fruit
Water content is too low, reduces the plumpness of dried fruit, influences its organoleptic quality, while the moisture in the hydroaropic substance and dried fruit added
It is abundant in conjunction with punching is compared, low-moisture activity drops.
The sugar cube is the composition of one or more of sucrose, maltose, Siberian solomonseal rhizome polysaccharide, Cordyceps sinensis polysaccharide.Preferably,
The sugar cube is maltose and Cordyceps sinensis polysaccharide with mass ratio (10-15)：The mixture of 1 composition.
Commercially available Siberian solomonseal rhizome polysaccharide had both may be used in Siberian solomonseal rhizome polysaccharide, can also referenced patent application number be
201110359953.3 application for a patent for invention embodiment one prepare.
Cordyceps sinensis polysaccharide, both may be used commercially available Cordyceps sinensis polysaccharide, such as purchased from Xi'an asparagus fern bio tech ltd,
It can be prepared with the embodiment one for the application for a patent for invention that referenced patent application number is 201410747032.8.
Anti-aging blueberry dried fruit of the present invention can wait mark in sorted and packaged with quantification of 150 grams, 200 grams, 250 grams
It is accurate.
The second technical problem to be solved by the present invention is to provide a kind of anti-aging blueberry dried fruit.
Anti-aging blueberry dried fruit of the present invention, using the preparation method preparation of any of the above-described kind of anti-aging blueberry dried fruit
At.
Anti-aging blueberry dried fruit of the present invention, color be in atropurpureus, have fine and closely woven wrinkle, epidermal stem and it is shinny, organize shape
State is full, soft texture, no sand return, no stream sugar, sour and sweet palatability, and mouthfeel is suitable.In addition, blueberry dried fruit of the present invention is meeting
On the basis of people are to dried fruit low sugar and sweet and sour taste, the high advantage of blueberries active nutrients content is remained, is a kind of
Good Amti-sanility health-care food.
Specific implementation mode
Each raw material introduction in embodiment：
Blueberries originate from northeast Xiaoxing'an Mountains.
Sucrose, food-grade are purchased from confectionery Co., Ltd of Guangzhou China.
Citric acid, food-grade are purchased from Shaanxi Sen Fu natural products Co., Ltd.
Converted starch, food-grade, No. CAS：9045-28-7 is purchased from Henan Qi Nuo food ingredients Co., Ltd.
Gelatin, food-grade, No. CAS：9000-70-8 is purchased from Guangzhou bio tech ltd of Rehabilitation.
Maltose is purchased from Bozhou City Xin Yuan Chinese medicines Science and Technology Ltd..
Siberian solomonseal rhizome polysaccharide, from liliaceous plant P. kingianum Polygonatum kingianum Coll.et Hemsl.,
The dry rhizome of sealwort Polygona-tum sibiricum Red. or David's-harp Polygonatum cyrtonema Hua.
The Siberian solomonseal rhizome polysaccharide used in embodiment is purchased from Xi'an all places bio tech ltd, is obtained using water extraction.10g sealworts
Dry rhizome obtains 1g Siberian solomonseal rhizome polysaccharides.
It is prepared by the embodiment one of Cordyceps sinensis polysaccharide, the application for a patent for invention that referenced patent application number is 201410747032.8.
Propylene glycol is purchased from 100,000 Chemical Co., Ltd. of Shandong.
Glycerine, i.e. glycerine are purchased from one hundred Hongxin Materials Co., Ltd of Shandong.
Sodium dihydrogen phosphate is purchased from Henan Qi Nuo food ingredients Co., Ltd.
Sodium lactate is purchased from Zhengzhou Ming Xin chemical products Co., Ltd.
Embodiment 1
The preparation method of anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into the sugar of sucrose concentration 30wt%
In liquid A, the mass ratio of liquid glucose A and blueberries is 1.2：1；Then, the blueberries being immersed in liquid glucose A are put into together with liquid glucose A
In the vacuum infiltration device of 93.325 kPas of air pressure, vacuum sugar infiltration 30 minutes；Vacuum breaker, blueberries are normal in 20 DEG C in liquid glucose A
Pressure is impregnated 12 hours；Blueberries are pulled out and are drained, liquid glucose A is collected；Liquid glucose A is put into container, sucrose is added, is heated to 90 DEG C
So that sucrose is dissolved, obtains the liquid glucose B of sucrose concentration 50wt%；Liquid glucose B is poured into the Blueberry after draining, again in 20 DEG C
Dipping 24 hours；Blueberries are pulled out again and are drained, liquid glucose B is collected；Liquid glucose B is put into container, sucrose, heating is added
So that sucrose is dissolved to 90 DEG C, obtains the liquid glucose C of sucrose concentration 60wt%；Liquid glucose C is poured into the Blueberry after draining, again
In 20 DEG C of Dippings 24 hours, blueberries are taken out；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, between blueberries between holding 5mm
Gap, draining 16 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 is put：Blueberries after draining are equably placed in pallet, cannot be overlapped, cannot be in heaps, blueberries
Between keep 5mm gap；The pallet being well placed is piled up, the gap of 10cm is kept between pallet and pallet, during putting
Action will treat without proper respect, and blueberries is prevented to break into pieces；
S5 is dried：Blueberries are put into together with pallet in the drying room of temperature 60 C, drying room temperature is then down to 40
DEG C, then 50 DEG C are warming up to, it is dried 10 hours in 50 DEG C；The temperature difference can be such that the speed that moisture distributes in blueberries accelerates, to shorten
The time of drying；
S6 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S7 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
In pallet, it is stacked in the dedicated tray carriage of drying, the gap of 10cm is kept between pallet and pallet, it is small in 65 DEG C of drying 10
When, obtain dried fruit；The purpose for carrying out secondary drying to blueberries is in order to which more moisture evaporations in Blueberry are fallen, with more
Moisture is dried in good control；
S8 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, wherein conversion sugared content accounts for the 50%-60% of total reducing sugar；
S9 sorted and packageds：Good blueberry dried fruit is packed using the triangle bag for meeting green food packaging, is put into
In the packing box for inside having appear on the scene date and inspector's number；
S10 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The preparation process of the liquid glucose A is：Sucrose and water are mixedly configured into the mixed liquor of sucrose concentration 30wt%, used
Citric acid adjusts the pH value of mixed liquor to 2.5, is heated to 90 DEG C, keeps the temperature 30 minutes, be subsequently cooled to 20 DEG C, obtain the liquid glucose
A。
Embodiment 2
The preparation method of anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into the sugar of sucrose concentration 30wt%
In liquid A, the mass ratio of liquid glucose A and blueberries is 1.2：1；Then, the blueberries being immersed in liquid glucose A are put into together with liquid glucose A
In the vacuum infiltration device of 93.325 kPas of air pressure, vacuum sugar infiltration 30 minutes；Vacuum breaker, blueberries are normal in 20 DEG C in liquid glucose A
Pressure is impregnated 12 hours；Blueberries are pulled out and are drained, liquid glucose A is collected；Liquid glucose A is put into container, sucrose is added, is heated to 90 DEG C
So that sucrose is dissolved, obtains the liquid glucose B of sucrose concentration 50wt%；Liquid glucose B is poured into the Blueberry after draining, again in 20 DEG C
Dipping 24 hours；Blueberries are pulled out again and are drained, liquid glucose B is collected；Liquid glucose B is put into container, sucrose, heating is added
So that sucrose is dissolved to 90 DEG C, obtains the liquid glucose C of sucrose concentration 60wt%；Liquid glucose C is poured into the Blueberry after draining, again
In 20 DEG C of Dippings 24 hours, blueberries are taken out；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, between blueberries between holding 5mm
Gap, draining 16 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 microwave vacuum puffings：Blueberries after draining are subjected to microwave vacuum puffing, the wherein work of microwave vacuum puffing
Skill condition is：10 watt/gram of microwave intensity, 60 kPas of vacuum degree, puffing time 50 seconds；
S5 is put：Blueberries after microwave vacuum puffing are equably placed in pallet, cannot be overlapped, Bu Nengcheng
Heap keeps the gap of 5mm between blueberries；The pallet being well placed is piled up, the gap of 10cm, pendulum are kept between pallet and pallet
Action will treat without proper respect during putting, and blueberries is prevented to break into pieces；
S6 is dried：Blueberries are put into together with pallet in the drying room of temperature 60 C, drying room temperature is then down to 40
DEG C, then 50 DEG C are warming up to, it is dried 10 hours in 50 DEG C；The temperature difference can be such that the speed that moisture distributes in blueberries accelerates, to shorten
The time of drying；
S7 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S8 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
In pallet, it is stacked in the dedicated tray carriage of drying, the gap of 10cm is kept between pallet and pallet, it is small in 65 DEG C of drying 10
When, obtain dried fruit；The purpose for carrying out secondary drying to blueberries is in order to which more moisture evaporations in Blueberry are fallen, with more
Moisture is dried in good control；
S9 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, wherein conversion sugared content accounts for the 50%-60% of total reducing sugar；
S10 sorted and packageds：Good blueberry dried fruit is packed using the triangle bag for meeting green food packaging, is put into
In the packing box for inside having appear on the scene date and inspector's number；
S11 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The preparation process of the liquid glucose A is：Sucrose and water are mixedly configured into the mixed liquor of sucrose concentration 30wt%, used
Citric acid adjusts the pH value of mixed liquor to 2.5, is heated to 90 DEG C, keeps the temperature 30 minutes, be subsequently cooled to 20 DEG C, obtain the liquid glucose
A。
Embodiment 3
The preparation method of anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into the sugar of sucrose concentration 30wt%
In liquid A, the mass ratio of liquid glucose A and blueberries is 1.2：1；Then, the blueberries being immersed in liquid glucose A are put into together with liquid glucose A
In the vacuum infiltration device of 93.325 kPas of air pressure, vacuum sugar infiltration 30 minutes；Vacuum breaker, blueberries are normal in 20 DEG C in liquid glucose A
Pressure is impregnated 12 hours；Blueberries are pulled out and are drained, liquid glucose A is collected；Liquid glucose A is put into container, sucrose is added, is heated to 90 DEG C
So that sucrose is dissolved, obtains the liquid glucose B of sucrose concentration 50wt%；Liquid glucose B is poured into the Blueberry after draining, again in 20 DEG C
Dipping 24 hours；Blueberries are pulled out again and are drained, liquid glucose B is collected；Liquid glucose B is put into container, sucrose, heating is added
So that sucrose is dissolved to 90 DEG C, obtains the liquid glucose C of sucrose concentration 60wt%；Liquid glucose C is poured into the Blueberry after draining, again
In 20 DEG C of Dippings 24 hours, blueberries are taken out；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, between blueberries between holding 5mm
Gap, draining 16 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 microwave vacuum puffings：Blueberries after draining are subjected to microwave vacuum puffing, the wherein work of microwave vacuum puffing
Skill condition is：10 watt/gram of microwave intensity, 60 kPas of vacuum degree, puffing time 50 seconds；
S5 is put：Blueberries after microwave vacuum puffing are equably placed in pallet, cannot be overlapped, Bu Nengcheng
Heap keeps the gap of 5mm between blueberries；The pallet being well placed is piled up, the gap of 10cm, pendulum are kept between pallet and pallet
Action will treat without proper respect during putting, and blueberries is prevented to break into pieces；
S6 is dried：Blueberries are put into together with pallet in the drying room of temperature 60 C, drying room temperature is then down to 40
DEG C, then 50 DEG C are warming up to, it is dried 10 hours in 50 DEG C；The temperature difference can be such that the speed that moisture distributes in blueberries accelerates, to shorten
The time of drying；
S7 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S8 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
In pallet, it is stacked in the dedicated tray carriage of drying, the gap of 10cm is kept between pallet and pallet, it is small in 65 DEG C of drying 10
When, obtain dried fruit；The purpose for carrying out secondary drying to blueberries is in order to which more moisture evaporations in Blueberry are fallen, with more
Moisture is dried in good control；
S9 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, wherein conversion sugared content accounts for the 50%-60% of total reducing sugar；
S10 sorted and packageds：Good blueberry dried fruit is packed using the triangle bag for meeting green food packaging, is put into
In the packing box for inside having appear on the scene date and inspector's number；
S11 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The preparation method of the liquid glucose A is：Raw material is weighed according to formula：Sucrose 30wt%, converted starch 5wt%, gelatin
2wt%, surplus are water；Sucrose, converted starch, gelatin and water are uniformly mixed, mixed liquor is obtained；It is adjusted and is mixed using citric acid
The pH value of liquid is heated to 90 DEG C to 2.5, keeps the temperature 30 minutes, is subsequently cooled to 20 DEG C, obtains the liquid glucose A.
Embodiment 4
The preparation method of anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；
Blueberries are put into the liquid glucose A of maltose concentration 30wt%, the mass ratio of liquid glucose A and blueberries is 1.2：1；So
Afterwards, the blueberries being immersed in liquid glucose A are put into together with liquid glucose A in the vacuum infiltration device of 93.325 kPas of air pressure, vacuum sugar infiltration
30 minutes；Vacuum breaker, by blueberries in 20 DEG C of Dippings 12 hours in liquid glucose A；Blueberries are pulled out and are drained, liquid glucose is collected
A；Liquid glucose A is put into container, maltose is added, being heated to 90 DEG C makes maltose dissolve, and obtains the liquid glucose B of maltose concentration 50wt%；
Liquid glucose B is poured into the Blueberry after draining, again in 20 DEG C of Dippings 24 hours；Blueberries are pulled out again and are drained,
Collect liquid glucose B；Liquid glucose B is put into container, maltose is added, being heated to 90 DEG C makes maltose dissolve, and obtains maltose concentration 60wt%
Liquid glucose C；Liquid glucose C is poured into the Blueberry after draining, again in 20 DEG C of Dippings 24 hours, takes out blueberries；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, between blueberries between holding 5mm
Gap, draining 16 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 microwave vacuum puffings：Blueberries after draining are subjected to microwave vacuum puffing, the wherein work of microwave vacuum puffing
Skill condition is：10 watt/gram of microwave intensity, 60 kPas of vacuum degree, puffing time 50 seconds；
S5 is put：Blueberries after microwave vacuum puffing are equably placed in pallet, cannot be overlapped, Bu Nengcheng
Heap keeps the gap of 5mm between blueberries；The pallet being well placed is piled up, the gap of 10cm, pendulum are kept between pallet and pallet
Action will treat without proper respect during putting, and blueberries is prevented to break into pieces；
S6 is dried：Blueberries are put into together with pallet in the drying room of temperature 60 C, drying room temperature is then down to 40
DEG C, then 50 DEG C are warming up to, it is dried 10 hours in 50 DEG C；The temperature difference can be such that the speed that moisture distributes in blueberries accelerates, to shorten
The time of drying；
S7 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S8 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
In pallet, it is stacked in the dedicated tray carriage of drying, the gap of 10cm is kept between pallet and pallet, it is small in 65 DEG C of drying 10
When, obtain dried fruit；The purpose for carrying out secondary drying to blueberries is in order to which more moisture evaporations in Blueberry are fallen, with more
Moisture is dried in good control；
S9 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, wherein conversion sugared content accounts for the 50%-60% of total reducing sugar；
S10 sorted and packageds：Good blueberry dried fruit is packed using the triangle bag for meeting green food packaging, is put into
In the packing box for inside having appear on the scene date and inspector's number；
S11 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The preparation method of the liquid glucose A is：Raw material is weighed according to formula：Maltose 30wt%, converted starch 5wt%, gelatin
2wt%, surplus are water；Maltose, converted starch, gelatin and water are uniformly mixed, mixed liquor is obtained；It is adjusted and is mixed using citric acid
The pH value of liquid is heated to 90 DEG C to 2.5, keeps the temperature 30 minutes, is subsequently cooled to 20 DEG C, obtains the liquid glucose A.
Embodiment 5
The preparation method of anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into the sugar of maltose concentration 30wt%
In liquid A, the mass ratio of liquid glucose A and blueberries is 1.2：1；Then, the blueberries being immersed in liquid glucose A are put into together with liquid glucose A
In the vacuum infiltration device of 93.325 kPas of air pressure, vacuum sugar infiltration 30 minutes；Vacuum breaker, blueberries are normal in 20 DEG C in liquid glucose A
Pressure is impregnated 12 hours；Blueberries are pulled out and are drained, liquid glucose A is collected；Liquid glucose A is put into container, maltose is added, is heated to 90 DEG C
So that maltose is dissolved, obtains the liquid glucose B of maltose concentration 50wt%；Liquid glucose B is poured into the Blueberry after draining, again in 20 DEG C
Dipping 24 hours；Blueberries are pulled out again and are drained, liquid glucose B is collected；Liquid glucose B is put into container, maltose, heating is added
So that maltose is dissolved to 90 DEG C, obtains the liquid glucose C of maltose concentration 60wt%；The compound guarantor of liquid glucose C weight 3% is added in liquid glucose C
Aqua, the compound water retaining agent is by propylene glycol, glycerine, sodium dihydrogen phosphate and sodium lactate according to mass ratio 1：1：0.5：0.2 composition,
After mixing, it pours into the Blueberry after draining, again in 20 DEG C of Dippings 24 hours, takes out blueberries；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, between blueberries between holding 5mm
Gap, draining 16 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 microwave vacuum puffings：Blueberries after draining are subjected to microwave vacuum puffing, the wherein work of microwave vacuum puffing
Skill condition is：10 watt/gram of microwave intensity, 60 kPas of vacuum degree, puffing time 50 seconds；
S5 is put：Blueberries after microwave vacuum puffing are equably placed in pallet, cannot be overlapped, Bu Nengcheng
Heap keeps the gap of 5mm between blueberries；The pallet being well placed is piled up, the gap of 10cm, pendulum are kept between pallet and pallet
Action will treat without proper respect during putting, and blueberries is prevented to break into pieces；
S6 is dried：Blueberries are put into together with pallet in the drying room of temperature 60 C, drying room temperature is then down to 40
DEG C, then 50 DEG C are warming up to, it is dried 10 hours in 50 DEG C；The temperature difference can be such that the speed that moisture distributes in blueberries accelerates, to shorten
The time of drying；
S7 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S8 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
In pallet, it is stacked in the dedicated tray carriage of drying, the gap of 10cm is kept between pallet and pallet, it is small in 65 DEG C of drying 10
When, obtain dried fruit；The purpose for carrying out secondary drying to blueberries is in order to which more moisture evaporations in Blueberry are fallen, with more
Moisture is dried in good control；
S9 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, wherein conversion sugared content accounts for the 50%-60% of total reducing sugar；
S10 sorted and packageds：Good blueberry dried fruit is packed using the triangle bag for meeting green food packaging, is put into
In the packing box for inside having appear on the scene date and inspector's number；
S11 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The preparation method of the liquid glucose A is：Raw material is weighed according to formula：Maltose 30wt%, converted starch 5wt%, gelatin
2wt%, surplus are water；Maltose, converted starch, gelatin and water are uniformly mixed, mixed liquor is obtained；It is adjusted and is mixed using citric acid
The pH value of liquid is heated to 90 DEG C to 2.5, keeps the temperature 30 minutes, is subsequently cooled to 20 DEG C, obtains the liquid glucose A.
Embodiment 6
The preparation method of anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；
Blueberries are put into the liquid glucose A of sugar cube concentration 30wt%, the mass ratio of liquid glucose A and blueberries is 1.2：1；So
Afterwards, the blueberries being immersed in liquid glucose A are put into together with liquid glucose A in the vacuum infiltration device of 93.325 kPas of air pressure, vacuum sugar infiltration
30 minutes；Vacuum breaker, by blueberries in 20 DEG C of Dippings 12 hours in liquid glucose A；Blueberries are pulled out and are drained, liquid glucose is collected
A；Liquid glucose A is put into container, sugar cube is added, being heated to 90 DEG C makes sugar cube dissolve, and obtains sugar cube sugar concentration 50wt%
Liquid glucose B；Liquid glucose B is poured into the Blueberry after draining, again in 20 DEG C of Dippings 24 hours；Blueberries are dragged for again
Go out to drain, collects liquid glucose B；Liquid glucose B is put into container, sugar cube is added, being heated to 90 DEG C makes sugar cube dissolve, and obtains solid
The liquid glucose C of sugared concentration 60wt%；The compound water retaining agent of liquid glucose C weight 3% is added in liquid glucose C, the compound water retaining agent is by third
Glycol, glycerine, sodium dihydrogen phosphate and sodium lactate are according to mass ratio 1：1：0.5：0.2 composition, after mixing, is poured into after draining
In Blueberry, again in 20 DEG C of Dippings 24 hours, blueberries are taken out；The wherein described sugar cube is maltose and Siberian solomonseal rhizome polysaccharide
With mass ratio 14：The mixture of 1 composition；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, between blueberries between holding 5mm
Gap, draining 16 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 microwave vacuum puffings：Blueberries after draining are subjected to microwave vacuum puffing, the wherein work of microwave vacuum puffing
Skill condition is：10 watt/gram of microwave intensity, 60 kPas of vacuum degree, puffing time 50 seconds；
S5 is put：Blueberries after microwave vacuum puffing are equably placed in pallet, cannot be overlapped, Bu Nengcheng
Heap keeps the gap of 5mm between blueberries；The pallet being well placed is piled up, the gap of 10cm, pendulum are kept between pallet and pallet
Action will treat without proper respect during putting, and blueberries is prevented to break into pieces；
S6 is dried：Blueberries are put into together with pallet in the drying room of temperature 60 C, drying room temperature is then down to 40
DEG C, then 50 DEG C are warming up to, it is dried 10 hours in 50 DEG C；The temperature difference can be such that the speed that moisture distributes in blueberries accelerates, to shorten
The time of drying；
S7 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S8 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
In pallet, it is stacked in the dedicated tray carriage of drying, the gap of 10cm is kept between pallet and pallet, it is small in 65 DEG C of drying 10
When, obtain dried fruit；The purpose for carrying out secondary drying to blueberries is in order to which more moisture evaporations in Blueberry are fallen, with more
Moisture is dried in good control；
S9 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, wherein conversion sugared content accounts for the 50%-60% of total reducing sugar；
S10 sorted and packageds：Good blueberry dried fruit is packed using the triangle bag for meeting green food packaging, is put into
In the packing box for inside having appear on the scene date and inspector's number；
S11 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The preparation method of the liquid glucose A is：Raw material is weighed according to formula：Maltose 28wt%, Siberian solomonseal rhizome polysaccharide 2wt%, denaturation
Starch 5wt%, gelatin 2wt%, surplus are water；Maltose, Siberian solomonseal rhizome polysaccharide, converted starch, gelatin and water are uniformly mixed, mixed
Close liquid；The pH value for adjusting mixed liquor using citric acid is heated to 90 DEG C, keeps the temperature 30 minutes, be subsequently cooled to 20 DEG C, obtain to 2.5
To the liquid glucose A.
Embodiment 7
The preparation method of anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into sugar cube concentration 30wt%'s
In liquid glucose A, the mass ratio of liquid glucose A and blueberries is 1.2：1；Then, the blueberries being immersed in liquid glucose A are put together with liquid glucose A
In the vacuum infiltration device for entering 93.325 kPas of air pressure, vacuum sugar infiltration 30 minutes；Vacuum breaker, by blueberries in 20 DEG C in liquid glucose A
Dipping 12 hours；Blueberries are pulled out and are drained, liquid glucose A is collected；Liquid glucose A is put into container, sugar cube is added, is heated to
90 DEG C make sugar cube dissolve, and obtain the liquid glucose B of sugar cube sugar concentration 50wt%；Liquid glucose B is poured into the Blueberry after draining,
Again in 20 DEG C of Dippings 24 hours；Blueberries are pulled out again and are drained, liquid glucose B is collected；Liquid glucose B is put into container, is added
Enter sugar cube, being heated to 90 DEG C makes sugar cube dissolve, and obtains the liquid glucose C of sugar cube concentration 60wt%；Liquid glucose is added in liquid glucose C
The compound water retaining agent of C weight 3%, the compound water retaining agent is by propylene glycol, glycerine, sodium dihydrogen phosphate and sodium lactate according to mass ratio
1：1：0.5：0.2 composition, after mixing, is poured into the Blueberry after draining, and again in 20 DEG C of Dippings 24 hours, is taken
Go out blueberries；The wherein described sugar cube is maltose and Cordyceps sinensis polysaccharide with mass ratio 14：The mixture of 1 composition；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, between blueberries between holding 5mm
Gap, draining 16 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 microwave vacuum puffings：Blueberries after draining are subjected to microwave vacuum puffing, the wherein work of microwave vacuum puffing
Skill condition is：10 watt/gram of microwave intensity, 60 kPas of vacuum degree, puffing time 50 seconds；
S5 is put：Blueberries after microwave vacuum puffing are equably placed in pallet, cannot be overlapped, Bu Nengcheng
Heap keeps the gap of 5mm between blueberries；The pallet being well placed is piled up, the gap of 10cm, pendulum are kept between pallet and pallet
Action will treat without proper respect during putting, and blueberries is prevented to break into pieces；
S6 is dried：Blueberries are put into together with pallet in the drying room of temperature 60 C, drying room temperature is then down to 40
DEG C, then 50 DEG C are warming up to, it is dried 10 hours in 50 DEG C；The temperature difference can be such that the speed that moisture distributes in blueberries accelerates, to shorten
The time of drying；
S7 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S8 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
In pallet, it is stacked in the dedicated tray carriage of drying, the gap of 10cm is kept between pallet and pallet, it is small in 65 DEG C of drying 10
When, obtain dried fruit；The purpose for carrying out secondary drying to blueberries is in order to which more moisture evaporations in Blueberry are fallen, with more
Moisture is dried in good control；
S9 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, wherein conversion sugared content accounts for the 50%-60% of total reducing sugar；
S10 sorted and packageds：Good blueberry dried fruit is packed using the triangle bag for meeting green food packaging, is put into
In the packing box for inside having appear on the scene date and inspector's number；
S11 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The preparation method of the liquid glucose A is：Raw material is weighed according to formula：Maltose 28wt%, Cordyceps sinensis polysaccharide 2wt%, denaturation
Starch 5wt%, gelatin 2wt%, surplus are water；Maltose, Cordyceps sinensis polysaccharide, converted starch, gelatin and water are uniformly mixed, mixed
Close liquid；The pH value for adjusting mixed liquor using citric acid is heated to 90 DEG C, keeps the temperature 30 minutes, be subsequently cooled to 20 DEG C, obtain to 2.5
To the liquid glucose A.
Embodiment 8
The preparation method of anti-aging blueberry dried fruit includes the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into Cordyceps sinensis polysaccharide concentration 30wt%
Liquid glucose A in, the mass ratioes of liquid glucose A and blueberries is 1.2：1；Then, the blueberries being immersed in liquid glucose A together with liquid glucose A
It is put into the vacuum infiltration device of 93.325 kPas of air pressure, vacuum sugar infiltration 30 minutes；Vacuum breaker, by blueberries in 20 in liquid glucose A
DEG C Dipping 12 hours；Blueberries are pulled out and are drained, liquid glucose A is collected；Liquid glucose A is put into container, Cordyceps sinensis polysaccharide is added, adds
Heat makes Cordyceps sinensis polysaccharide dissolve to 90 DEG C, obtains the liquid glucose B of Cordyceps sinensis polysaccharide concentration 50wt%；Liquid glucose B is poured into the blueberry after draining
In fruit, again in 20 DEG C of Dippings 24 hours；Blueberries are pulled out again and are drained, liquid glucose B is collected；Liquid glucose B is put into appearance
In device, Cordyceps sinensis polysaccharide is added, being heated to 90 DEG C makes Cordyceps sinensis polysaccharide dissolve, and obtains the liquid glucose C of Cordyceps sinensis polysaccharide concentration 60wt%；In sugar
The compound water retaining agent of liquid glucose C weight 3% is added in liquid C, the compound water retaining agent is by propylene glycol, glycerine, sodium dihydrogen phosphate and breast
Sour sodium is according to mass ratio 1：1：0.5：0.2 composition, after mixing, is poured into the Blueberry after draining, again often in 20 DEG C
Pressure is impregnated 24 hours, and blueberries are taken out；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberry
Fruit epidermis is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, between blueberries between holding 5mm
Gap, draining 16 hours in the environment of gravity-flow ventilation, to leach the excessive moisture in blueberries surface；
S4 microwave vacuum puffings：Blueberries after draining are subjected to microwave vacuum puffing, the wherein work of microwave vacuum puffing
Skill condition is：10 watt/gram of microwave intensity, 60 kPas of vacuum degree, puffing time 50 seconds；
S5 is put：Blueberries after microwave vacuum puffing are equably placed in pallet, cannot be overlapped, Bu Nengcheng
Heap keeps the gap of 5mm between blueberries；The pallet being well placed is piled up, the gap of 10cm, pendulum are kept between pallet and pallet
Action will treat without proper respect during putting, and blueberries is prevented to break into pieces；
S6 is dried：Blueberries are put into together with pallet in the drying room of temperature 60 C, drying room temperature is then down to 40
DEG C, then 50 DEG C are warming up to, it is dried 10 hours in 50 DEG C；The temperature difference can be such that the speed that moisture distributes in blueberries accelerates, to shorten
The time of drying；
S7 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；
Then, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S8 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries are neatly arranged
In pallet, it is stacked in the dedicated tray carriage of drying, the gap of 10cm is kept between pallet and pallet, it is small in 65 DEG C of drying 10
When, obtain dried fruit；The purpose for carrying out secondary drying to blueberries is in order to which more moisture evaporations in Blueberry are fallen, with more
Moisture is dried in good control；
S9 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%, wherein conversion sugared content accounts for the 50%-60% of total reducing sugar；
S10 sorted and packageds：Good blueberry dried fruit is packed using the triangle bag for meeting green food packaging, is put into
In the packing box for inside having appear on the scene date and inspector's number；
S11 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, dry ventilated ring
Border is stored, and the anti-aging blueberry dried fruit is obtained.
The preparation method of the liquid glucose A is：Raw material is weighed according to formula：Cordyceps sinensis polysaccharide 30wt%, converted starch 5wt%,
Gelatin 2wt%, surplus are water；Cordyceps sinensis polysaccharide, converted starch, gelatin and water are uniformly mixed, mixed liquor is obtained；Using citric acid
The pH value of mixed liquor is adjusted to 2.5,90 DEG C is heated to, keeps the temperature 30 minutes, be subsequently cooled to 20 DEG C, obtain the liquid glucose A.
Test case 1
The physicochemical property of embodiment 1-8 anti-aging blueberry dried fruits is tested, the wild indigo plants of Q/DBS0014S-2011 are met
The execution standard of certain kind of berries dried fruit.Concrete outcome is shown in Table 1.
1 anti-aging blueberry dried fruit physicochemical property test result table of table
Test case 2
The texture characteristic of embodiment 1-8 anti-aging blueberry dried fruits is measured, index is hardness, elasticity, chewiness, glue
Stickiness and adhesiveness.Test equipment uses the TMS-Pro Texture instruments that Ensoul Technology Co., Ltd. provides.Parameter
Setting is as follows：Probe type TA41, backhaul distance 10mm, initial force 0.5N, rate 100mm/min, test rate before surveying
400mm/min, compressive deformation 50%.
Specific test result is shown in Table 2.
Table 2：Texture characteristic test result table
From table 2 it can be seen that after vacuum puffed and water conservation processing, the elasticity of anti-aging blueberry dried fruit of the present invention
It is very excellent with Chewiness.
Test case 3
The anti-aging performance of embodiment 1-8 anti-aging blueberry dried fruits is tested.
After a week by the feeding of SD rat adaptability, it is randomly divided into blank group, model group and test group, totally 10 groups, every group 8
Only.D- galactolipin 167mg/kg are subcutaneously injected in model group and test group every morning, and equivalent is subcutaneously injected between simultaneously in blank group
Physiological saline.Test group gives the anti-aging blueberry dried fruit after 2g/kg is ground, blank group and model group gavage equivalent every afternoon
Physiological saline.After continuous 6 weeks, rat is put to death, blood is taken to rat abdomen aorta, is centrifuged 15 minutes with 3000 revs/min,
It is spare to be placed in -20 DEG C of coolings.
With the content of MDA, SOD, NO in ELISA method detection rat blood serum, MDA, SOD, NO assay are according to kit
Specification carries out.
SD rats, male, weight 180-220g, SPF grade are purchased from Changsha Tian Qin Bioisystech Co., Ltd.
D- galactolipins are purchased from Beijing Suo Laibao Science and Technology Ltd.
MDA (malonaldehyde) kit, SOD (superoxide dismutase) kit, NO (nitric oxide) kit, purchased from south
Bioengineering Research Institute is built up in capital.
Specific test result is shown in Table 3.Statistical analysis is carried out after experimental group, the results showed that P ＜ 0.05, difference has
Statistical significance.Blank group and model group comparison result show that P ＜ 0.05, difference have statistical significance.
Table 3：Anti-aging the performance test results table
As a result, it has been found that the content of MDA and NO significantly increases (P ＜ 0.01) in aging model rat blood serum, SOD contents are notable
It reduces.After taking anti-aging blueberry dried fruit of the present invention, content (the P ＜ of MDA and NO in rat blood serum can be substantially reduced
0.01 or P ＜ 0.05), SOD contents have the tendency that rising.
It should be noted that embodiment described above is only used for explaining the present invention, do not constitute to any of the present invention
Limitation.By referring to exemplary embodiments, invention has been described, it should be appreciated that word used in it is descriptive
With explanatory vocabulary, rather than limited vocabulary.The present invention can be made within the scope of the claims by regulation
Modification, and the present invention is revised in without departing substantially from scope and spirit of the present invention.Although the present invention described in it relates to
And specific method, material and embodiment, it is not intended that the present invention is limited to particular case disclosed in it, on the contrary, this hair
It is bright to can be extended to other all methods and applications with the same function.
Claims (8)
1. the preparation method of anti-aging blueberry dried fruit, which is characterized in that include the following steps：
S1 sugar systems；
S2 is eluted；
S3 drainings；
S4 is put；
S5 is dried；
S6 selects shaping；
S7 secondary dryings；
S8 selects good dried fruit；
S9 sorted and packageds；
S10 is stored.
2. the preparation method of anti-aging blueberry dried fruit according to claim 1, which is characterized in that include the following steps：
S1 sugar systems：Select medium above, no disease and pests harm the blueberries；Blueberries are put into sugar cube concentration 30-35wt%'s
In liquid glucose A, the mass ratio of liquid glucose A and blueberries is (1-1.2)：1；Then, the blueberries being immersed in liquid glucose A together with liquid glucose
A is put into the vacuum infiltration device of 93.325-95.992 kPas of air pressure, vacuum sugar infiltration 20-30 minutes；Vacuum breaker exists blueberries
In 20-25 DEG C of Dipping 10-12 hours in liquid glucose A；Blueberries are pulled out and are drained, liquid glucose A is collected；Liquid glucose A is put into container
In, sugar cube is added, being heated to 90-100 DEG C makes sugar cube dissolve, and obtains the liquid glucose B of sugar cube concentration 40-50wt%；Sugar
Liquid B is poured into the Blueberry after draining, again in 20-25 DEG C of Dipping 20-24 hours；Blueberries are pulled out drip again
It is dry, collect liquid glucose B；Liquid glucose B is put into container, sugar cube is added, being heated to 90-100 DEG C makes sugar cube dissolve, and obtains solid
The liquid glucose C of sugared concentration 60-70wt%；Liquid glucose C is poured into the Blueberry after draining, again in 20-25 DEG C of Dipping 20-
24 hours, take out blueberries；
S2 is eluted：Blueberries after sugar is made neatly are placed on the conveyor belt, are drained, and water wash are then used, until blueberries table
Skin is free of liquid glucose, while the supracutaneous dirt of blueberries is removed；
S3 drainings：The blueberries eluted are neatly put into the pallet cleaned up, gap is kept between blueberries, in nature
Draining 12-24 hours in the environment of ventilation, to leach the excessive moisture in blueberries surface；
S4 is put：Blueberries after draining are equably placed in pallet, cannot be overlapped, cannot be in heaps, between blueberries
Keep gap；The pallet being well placed is piled up, gap is kept between pallet and pallet；
S5 is dried：Blueberries are put into together with pallet in the drying room of 60-70 DEG C of temperature, drying room temperature is then down to 40-
50 DEG C, then be warming up to 50-60 DEG C, in 50-60 DEG C of drying time 8-10 hours；
S6 selects shaping：Blueberries in pallet are taken out, shaping manually is carried out to blueberries body, until uniform, full；With
Afterwards, the blueberries that fruit body is uniform, full are picked out, and uneven, not full blueberries are eliminated as sub-quality products；
S7 secondary dryings：The blueberries secondary drying of select, fruit body, uniform, full blueberries, which are neatly arranged, is holding in the palm
In disk, it is stacked in the dedicated tray carriage of drying, gap is kept between pallet and pallet, dried 10-12 hours in 60-65 DEG C,
Obtain dried fruit；
S8 selects good dried fruit：Good blueberry dried fruit is selected according to following quality standard：Moisture 8%-16%, acidity
0.4%-0.6%, total reducing sugar 55%-65%；
S9 sorted and packageds：Good blueberry dried fruit is packed using the packaging bag for meeting green food packaging, is put into packaging
In box；
S10 is stored：Packaged blueberries be put into sealing, room temperature, be protected from light, shady and cool dry, refrigeration, the storage of dry ventilated environment
It hides, obtains the anti-aging blueberry dried fruit.
3. the preparation method of anti-aging blueberry dried fruit according to claim 2, which is characterized in that S3 drainings will be passed through and handled
Blueberries afterwards carry out microwave vacuum puffing before S4 is put, and the process conditions of wherein microwave vacuum puffing are：Microwave intensity
8-20 watts/gram, 25-70 kPas of vacuum degree, puffing time 40-120 seconds.
4. the preparation method of anti-aging blueberry dried fruit according to claim 2, which is characterized in that the preparation of the liquid glucose A
Process is：Sugar cube and water are mixedly configured into the mixed liquor of sugar cube concentration 30-35wt%, mixed liquor is adjusted using citric acid
PH value to 2-2.5, be heated to 90-100 DEG C, keep the temperature 20-40 minutes, be subsequently cooled to 20-30 DEG C, obtain the liquid glucose A.
5. the preparation method of anti-aging blueberry dried fruit according to claim 2, which is characterized in that the preparation of the liquid glucose A
Method is：Raw material is weighed according to formula：Sugar cube 30-35wt%, converted starch 3-5wt%, gelatin 1-2wt%, surplus are water；
Sugar cube, converted starch, gelatin and water are uniformly mixed, mixed liquor is obtained；The pH value of mixed liquor is adjusted to 2- using citric acid
2.5, it is heated to 90-100 DEG C, 20-40 minutes is kept the temperature, is subsequently cooled to 20-30 DEG C, obtains the liquid glucose A.
6. the preparation method of anti-aging blueberry dried fruit according to claim 2, which is characterized in that in step S1 sugar processes
In, before liquid glucose C is poured into the Blueberry after draining, the compound guarantor of liquid glucose C weight 2-3% is first added in liquid glucose C
Aqua, the compound water retaining agent is by propylene glycol, glycerine, sodium dihydrogen phosphate and sodium lactate according to mass ratio 1：1：(0.5-0.6)：
0.2 composition.
7. the preparation method of anti-aging blueberry dried fruit according to claim 2, which is characterized in that the sugar cube is sugarcane
The composition of one or more of sugar, maltose, Siberian solomonseal rhizome polysaccharide, Cordyceps sinensis polysaccharide.
8. anti-aging blueberry dried fruit, which is characterized in that using the preparation side of any anti-aging blueberry dried fruit in claim 2-7
Method is prepared.
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Application publication date: 20180720 |