CN108606136A - A kind of blueberry dried fruit and its production technology - Google Patents
A kind of blueberry dried fruit and its production technology Download PDFInfo
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- CN108606136A CN108606136A CN201611131303.2A CN201611131303A CN108606136A CN 108606136 A CN108606136 A CN 108606136A CN 201611131303 A CN201611131303 A CN 201611131303A CN 108606136 A CN108606136 A CN 108606136A
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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
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Abstract
The invention belongs to Preserved produciton technical fields, and in particular to a kind of blueberry dried fruit and its production technology.The blueberry dried fruit is made of the raw material including following parts by weight：0.8 1.6 parts of 48 56 parts of blueberries, 36 46 parts of white granulated sugar and tamarind powder.Production technology includes：The blueberries cleaned up are candy secondary, it controls and dries after net syrup secondary, then ease back, you can；Liquid glucose pol is 40~45% when described candy, and tamarind powder mass fraction is 1.0~1.5% in liquid glucose；First is 5 30 minutes candy inferior to 80 100 DEG C, is impregnated 12 24 hours after taking the dish out of the pot；Second is 5 30 minutes candy inferior to 80 100 DEG C, is impregnated 12 24 hours after taking the dish out of the pot.Tamarind powder is made in plant tamarind by the present invention, substitutes citric acid or malic acid is added in blueberry dried fruit, and the mouthfeel of product, taste are different from common dried fruit, due to the addition of tamarind powder, makes that the mouthfeel of product, taste are more preferable, taste is more abundant.
Description
Technical field
The invention belongs to Preserved produciton technical fields, and in particular to a kind of blueberry dried fruit and its production technology.
Background technology
Blueberry (Vaccinium Spp), English name Blueberry belong to Ericaceae, cowberry platymiscium.Blueberry
Average to weigh 0.5~2.5g, maximum weight 5g, fruit colour is beautiful, pleasing, blue and by one layer of white fruit powder, pulp exquisiteness, seed
Minimum, edible rate 100% has light fragrance, sweet and sour palatability, for a fresh food good merchantable brand.In addition to conventional sugar, acid in Blueberry
Outside Vc, rich in the mines such as VE, VA, VB, SOD, ursin, protein, anthocyanin, dietary fibre and abundant K, Fe, Zn, Ca
Prime element.Anthocyanin pigments content is up to 163mg/100g, fresh fruit VE contents 9.3L in fruit | and g/100g fresh fruits are other water
Even tens times of several times of fruit such as apple, grape.Total amino acid content 0.254%, the hawthorn abundanter than amino acid content are also high.
Blueberry has extremely strong a medical value and alimentary health-care function, international food and agricultural organization be classified as five big healthy food of the mankind it
One.
Tamarind (Tamarindus indica), also known as tamarind, tamarind, smoked plum (Hainan), " wood rare " (Dai Nationality's language), tart fruit,
Numb rammer, sweet tea mesh bank, logical blood figure.Caesalpiniaceae tamarind category.The torrid zone, subtropical evergreen megaphanerophyte.Its fruit is pod-like, wherein there is 3-
10 seeds are bronzing when ripe.Tamarind pulp sweet and sour, can eat raw.Content of reducing sugar in its fresh fruit or dry fruit pulp
33.33%~47.05%, wherein 70% is glucose, 30% is fructose, this is rarely found in fruit, is higher than content of reducing sugar
The fruit such as higher citrus (4.09%~7.83%).Organic acid content 13.86%~24.28%, predominantly tartaric acid, far beyond
Lemon (5.84%~6.98%), the content of plum (1.32%~2.08%) are high.Gross protein value 3.19%~6.79%, ammonia
Base acid content is up to 5.79%, wherein 8 kinds of essential amino acid contents account for the 30.43% of total amino acid content.Rich in Ca, P, Fe
Etc. multi minerals prime element, carotene carotene content 0.0105~0.0125mg/g, Vc content 0.1014 in vitamin~
0.1046mg/g (close to 0.5~0.8mg/g of 0.4~1.3mg/g of pears and apple).Since the nutritional ingredient of tamarind pulp is comprehensive,
Tasty mouthfeel, which is most fruits, to match in excellence or beauty, and have higher edible value.
The making of blueberry dried fruit is usually the acids such as sugaring, adding citric acid or malic acid by candy, immersion, drying etc.
Process is made.Acid therein is critically important one of dispensing, the quality and taste of product is directly affected, so there is " nothing
The saying of sour not taste ".Current acid substantially uses citric acid or malic acid, and advantage is technical maturity, easy to use；It lacks
Tart flavour is single and not soft when point.
Invention content
It is an object of the present invention to provide a kind of blueberry dried fruit and its production technologies.Tamarind powder is made in plant tamarind by the present invention,
It substitutes citric acid or malic acid is added in blueberry dried fruit, the mouthfeel of product, taste are different from common dried fruit, due to tamarind powder
Addition, make that the mouthfeel of product, taste are more preferable, taste is more abundant.
Realize that the technical solution of above-mentioned purpose is as follows：
A kind of blueberry dried fruit, is made of the raw material including following parts by weight：48-56 parts of blueberries, 36-46 parts of white granulated sugar and
0.8-1.6 parts of tamarind powder.
Preferably, the blueberry dried fruit is made of the raw material including following parts by weight：50-54 parts of blueberries, white granulated sugar 40-
45 parts and 1.0-1.5 parts of tamarind powder.
It is further preferred that the blueberry dried fruit is made of the raw material including following parts by weight：52 parts of blueberries, white granulated sugar
42 parts and 1.2 parts of tamarind powder.
Preferably, described its raw material of blueberry dried fruit does not include additional acid, such as citric acid, malic acid etc..
Blueberries of the present invention refer to fresh blueberry fresh fruit.
Tamarind powder of the present invention refers to tamarind fruit dried powder (more than 200 mesh of preferable particle size), can be by the prior art
Prepared by conventional method, also buyable commercial product.A kind of specific production method of tamarind powder presented below：Including by tamarind fruit
Decladding is dried (75-85 DEG C, 12 hours), is crushed (more than 200 mesh), and packaging is spare.
The present invention also provides the production technologies of above-mentioned blueberry dried fruit, include the following steps：
The blueberries cleaned up are candy secondary, it controls and dries after net syrup secondary, then ease back, you can；It is described candy
When liquid glucose pol be 40~45%, tamarind powder mass fraction is 1.0~1.5% in liquid glucose；First is inferior to 80-100 DEG C of candy 5-
It 30 minutes, is impregnated 12-24 hours after taking the dish out of the pot；Second is 5-30 minutes candy inferior to 80-100 DEG C, is impregnated 12-24 hours after taking the dish out of the pot.
The above-mentioned secondary candy advantage of production technology be it is candy twice keep leaching sugar more uniform, and to keep fruit shape
Shape is advantageous, is unlikely to so that the shape of fruit is deflated.
Preferably, 70-75 DEG C of first time drying temperature, time 6-8 hour；Second of 60-65 DEG C of drying temperature, time 8-
10 hours.
The advantages of above-mentioned production technology secondary drying is to dry twice, and than second temperature of the temperature of first time is high,
The dehydration of fruit can be made more uniform, cut the speed that drying can be improved, reduce drying expense.
The time that eases back is preferably 4-8 hours.
The advantages of easing back in above-mentioned production technology is the environment that can make around product adaptation, and the quality of product is made to become steady
It is fixed, it lays a good foundation for the storage and sale of product.
It is such as indicated without special, pol of the present invention refers to the concentration of white granulated sugar, in particular to 100 grams of sugar juices in liquid glucose
In contained white granulated sugar dissolving grams.
The production technology of above-mentioned blueberry dried fruit further includes the Conventional procedures such as packaging of testing after easing back.
Advantageous effect：
From the point of view of actual trial test experiment, all tasters think to have added that the dried fruit mouthfeel of tamarind powder is more preferable, tart flavour
It is plentiful, acid gas is soft, has natural fragrance and light delicate flavour, make one certain pleasant feeling after food.Tamarind powder is added to substitute
Traditional acid, complies with the development trend of natural food health, not only has good mouthfeel and taste, also greatly improves product
Quality.Keep blueberries dryed product horizontal, hence it is evident that promote a class.
Specific implementation mode
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..It is not specified in embodiment specific
Technology or condition person carry out according to technology or condition described in document in the art, or according to product description.It is used
Production firm person is not specified in reagent or instrument, is the conventional products that can be commercially available by regular distributor.
Tamarind powder as described below refers to tamarind fruit dried powder (200 mesh), and tamarind raw material is purchased from market, then drying
(75-85 DEG C, 12 hours), the processes such as powder, crushing, sieving, packaging are made.
Embodiment 1
A kind of blueberry dried fruit, its raw material includes 50 parts of blueberries, 40 parts of white granulated sugar, 1.0 parts of tamarind powder in parts by weight；Its
Production technology includes the following steps：
1) it selects close to ripe or ripe blueberry fresh fruit, rejects malformed fruit, disease pest fruit, mildew and rot fruit, clean up；
2) blueberries cleaned up are 5 minutes candy in 95-100 DEG C, impregnate 12 hours or more after taking the dish out of the pot, then then at
95-100 DEG C 5 minutes candy, is impregnated 12 hours or more after taking the dish out of the pot, and liquid glucose pol is 40% when candy, tamarind silty amount in liquid glucose
Score is 1.0%；
3) secondary, 70-75 DEG C of first time drying temperature, time 6-8 hour are dried after the candy rear net syrup of control；Second of baking
Dry 60-65 DEG C of temperature, time 8-10 hour；
4) it eases back 4 hours, examines after drying, packaging, you can.
Embodiment 2
A kind of blueberry dried fruit, its raw material includes 54 parts of blueberries, 45 parts of white granulated sugar, 1.5 parts of tamarind powder in parts by weight；Its
Production technology includes the following steps：
1) it selects close to ripe or ripe blueberry fresh fruit, rejects malformed fruit, disease pest fruit, mildew and rot fruit, clean up；
2) blueberries cleaned up are 30 minutes candy in 95-100 DEG C, impregnate 12 hours or more after taking the dish out of the pot, then again
It is 30 minutes candy in 95-100 DEG C, it is impregnated 12 hours or more after taking the dish out of the pot, liquid glucose pol is 45% when candy, tamarind silty in liquid glucose
It is 1.5% to measure score；
3) secondary, 70-75 DEG C of first time drying temperature, time 6-8 hour are dried after the candy rear net syrup of control；Second of baking
Dry 60-65 DEG C of temperature, time 8-10 hour；
4) it eases back 4 hours, examines after drying, packaging, you can.
Embodiment 3
A kind of blueberry dried fruit, its raw material includes 52 parts of blueberries, 0.5 part of tamarind powder, 42 parts of white granulated sugar in parts by weight；Its
Production technology includes the following steps：
1) it selects close to ripe or ripe blueberry fresh fruit, rejects malformed fruit, disease pest fruit, mildew and rot fruit, clean up；
2) blueberries cleaned up are 15 minutes candy in 95-100 DEG C, impregnate 12 hours or more after taking the dish out of the pot, then again
It is 15 minutes candy in 95-100 DEG C, it is impregnated 12 hours or more after taking the dish out of the pot, liquid glucose pol is 42% when candy, tamarind silty in liquid glucose
It is 1.2% to measure score；
3) secondary, 70-75 DEG C of first time drying temperature, time 6-8 hour are dried after the candy rear net syrup of control；Second of baking
Dry 60-65 DEG C of temperature, time 8-10 hour；
4) it eases back 4 hours, examines after drying, packaging, you can.
Embodiment 4
A kind of blueberry dried fruit, its raw material includes 48 parts of blueberries, 2 parts of tamarind powder, 50 parts of white granulated sugar in parts by weight；It is given birth to
Production. art includes the following steps：
1) it selects close to ripe or ripe blueberry fresh fruit, rejects malformed fruit, disease pest fruit, mildew and rot fruit, clean up；
2) blueberries cleaned up are 15 minutes candy in 95-100 DEG C, impregnate 12 hours or more after taking the dish out of the pot, then again
It is 15 minutes candy in 95-100 DEG C, it is impregnated 12 hours or more after taking the dish out of the pot, liquid glucose pol is 36% when candy, tamarind silty in liquid glucose
It is 1.8% to measure score；
3) secondary, 70-75 DEG C of first time drying temperature, 8 hours time are dried after the candy rear net syrup of control；Second of drying
60-65 DEG C of temperature, 10 hours time；
4) it eases back 4 hours, examines after drying, packaging, you can.
Embodiment 5
A kind of blueberry dried fruit, its raw material includes 56 parts of blueberries, 2 parts of tamarind powder, 40 parts of white granulated sugar in parts by weight；It is given birth to
Production. art includes the following steps：
1) it selects close to ripe or ripe blueberry fresh fruit, rejects malformed fruit, disease pest fruit, mildew and rot fruit, clean up；
2) blueberries cleaned up are 20 minutes candy in 95-100 DEG C, impregnate 12 hours or more after taking the dish out of the pot, then again
It is 20 minutes candy in 95-100 DEG C, it is impregnated 12 hours or more after taking the dish out of the pot, liquid glucose pol is 46% when candy, tamarind silty in liquid glucose
It is 2.0% to measure score；
3) secondary, 70-75 DEG C of first time drying temperature, 6 hours time are dried after the candy rear net syrup of control；Second of drying
60-65 DEG C of temperature, 10 hours time；
4) it eases back 4 hours, examines after drying, packaging, you can.
Comparative example 1
Raw material tamarind powder is replaced with 0.1 part of citric acid by a kind of blueberry dried fruit with differing only in for embodiment 1.
Comparative example 2
Raw material tamarind powder is replaced with 0.8 part of citric acid by a kind of blueberry dried fruit with differing only in for embodiment 2.
Comparative example 3
Raw material tamarind powder is replaced with 0.6 part of citric acid by a kind of blueberry dried fruit with differing only in for embodiment 3.
Comparative example 4
Raw material tamarind powder is replaced with 0.4 part of citric acid by a kind of blueberry dried fruit with differing only in for embodiment 4.
Comparative example 5
Raw material tamarind powder is replaced with 0.8 part of citric acid by a kind of blueberry dried fruit with differing only in for embodiment 4.
Experimental example
Selection has 50 people that abundant food tastes experience, tastes embodiment 1-5 and comparative example 1-5 blueberry dried fruits, product respectively
Taste result by 100 points of methods score or be preferred, poor three grades, as a result such as the following table 1.
Table 1
| Mouthfeel | Scoring | |
| Embodiment 1 | It is good | 80 |
| Embodiment 2 | It is good | 90 |
| Embodiment 3 | Generally | 70 |
| Embodiment 4 | Generally | 70 |
| Embodiment 5 | Generally | 70 |
| Comparative example 1 | Generally | 60 |
| Comparative example 2 | Generally | 60 |
| Comparative example 3 | Difference | 50 |
| Comparative example 4 | Generally | 60 |
| Comparative example 5 | Difference | 40 |
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (9)
1. a kind of blueberry dried fruit, which is characterized in that be made of the raw material including following parts by weight：48-56 parts of blueberries, white granulated sugar
36-46 parts and 0.8-1.6 parts of tamarind powder.
2. blueberry dried fruit according to claim 1, which is characterized in that be made of the raw material including following parts by weight：Blueberry
1.0-1.5 parts of 50-54 parts of fruit, 40-45 parts of white granulated sugar and tamarind powder.
3. blueberry dried fruit according to claim 1, which is characterized in that be made of the raw material including following parts by weight：Blueberry
1.2 parts of 52 parts of fruit, 42 parts of white granulated sugar and tamarind powder.
4. according to claim 1-3 any one of them blueberry dried fruits, which is characterized in that its raw material does not include additional acid.
5. according to claim 1-3 any one of them blueberry dried fruits, which is characterized in that the blueberries refer to that fresh blueberry is fresh
Fruit.
6. according to claim 1-3 any one of them blueberry dried fruits, which is characterized in that the tamarind powder refers to that tamarind fruit is dry
Dry powder, more than 200 mesh of preferable particle size.
7. the production technology of any one of the claim 1-6 blueberry dried fruits, which is characterized in that include the following steps：It will cleaning
Clean blueberries are candy secondary, control and dry after net syrup secondary, then ease back, you can；Liquid glucose pol is 40 when described candy
~45%, tamarind powder mass fraction is 1.0~1.5% in liquid glucose；First is 5-30 minutes candy inferior to 80-100 DEG C, is soaked after taking the dish out of the pot
Bubble 12-24 hours；Second is 5-30 minutes candy inferior to 80-100 DEG C, is impregnated 12-24 hours after taking the dish out of the pot.
8. production technology according to claim 7, which is characterized in that 70-75 DEG C of first time drying temperature, time 6-8 are small
When；Second of 60-65 DEG C of drying temperature, time 8-10 hour.
9. production technology according to claim 7 or 8, which is characterized in that the time that eases back is 4-8 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611131303.2A CN108606136A (en) | 2016-12-09 | 2016-12-09 | A kind of blueberry dried fruit and its production technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131303.2A CN108606136A (en) | 2016-12-09 | 2016-12-09 | A kind of blueberry dried fruit and its production technology |
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| CN108606136A true CN108606136A (en) | 2018-10-02 |
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| CN201611131303.2A Pending CN108606136A (en) | 2016-12-09 | 2016-12-09 | A kind of blueberry dried fruit and its production technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567665A (en) * | 2020-04-23 | 2020-08-25 | 浙江维本食品科技有限公司 | Preparation method of dried blueberries |
| CN115606672A (en) * | 2022-09-09 | 2023-01-17 | 丁征宇 | Novel preserved fruit product formula technology |
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| CN115606672A (en) * | 2022-09-09 | 2023-01-17 | 丁征宇 | Novel preserved fruit product formula technology |
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