CN114766581A - Blueberry honey can and preparation method thereof - Google Patents
Blueberry honey can and preparation method thereof Download PDFInfo
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- CN114766581A CN114766581A CN202210487045.0A CN202210487045A CN114766581A CN 114766581 A CN114766581 A CN 114766581A CN 202210487045 A CN202210487045 A CN 202210487045A CN 114766581 A CN114766581 A CN 114766581A
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- blueberry
- honey
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- blueberries
- steaming
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 111
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 111
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 111
- 235000012907 honey Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000077233 Vaccinium uliginosum Species 0.000 title description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 238000010025 steaming Methods 0.000 claims description 31
- 238000011049 filling Methods 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 27
- 238000005406 washing Methods 0.000 description 12
- 239000011521 glass Substances 0.000 description 10
- 239000000463 material Substances 0.000 description 7
- 235000010208 anthocyanin Nutrition 0.000 description 5
- 229930002877 anthocyanin Natural products 0.000 description 5
- 239000004410 anthocyanin Substances 0.000 description 5
- 150000004636 anthocyanins Chemical class 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 102000004330 Rhodopsin Human genes 0.000 description 1
- 108090000820 Rhodopsin Proteins 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000001705 insufficient nutrition Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the technical field of can processing, and particularly relates to a blueberry honey can and a preparation method thereof. The composition is prepared from the following components in parts by mass: 60-70 parts of blueberries and 30-40 parts of honey water; the mass ratio of honey to water in the honey water is 4-5: 26-35. The blueberry honey can provided by the invention furthest retains the nutritional ingredients and taste of blueberries, and has a shelf life of not less than one and a half years without adding any preservative.
Description
Technical Field
The invention relates to the technical field of can processing, in particular to a blueberry honey can and a preparation method thereof.
Background
The fresh blueberry fruits contain anthocyanin, the content is high, the variety is rich, the anthocyanin can promote the generation of rhodopsin of eyes, stabilize the capillaries of the eyes, enhance the circulation of the capillaries, strengthen the effect of retina and have the function of enhancing eyesight. Anthocyanins are also a potent antioxidant, and can reduce free radical damage to the eye and help prevent cataracts. Because of the strong antioxidant function of the anthocyanin, the anthocyanin also can eliminate free radicals, inhibit melanin deposition, lighten spots, whiten skin, delay skin aging, enhance skin elasticity, promote skin metabolism, enhance skin immunity and the like.
The blueberry is also rich in superoxide dismutase, and can soften blood vessels, prevent heart disease, prevent cranial nerve aging, and delay memory deterioration. Thus, blueberries are internationally agreed upon super fruits.
According to International Blueberry Organization (IBO) statistics, by 2016, total global blueberry production of 66.392 ten thousand tons, with north american production accounting for 52% of the world, south america accounting for 23.4%, europe accounting for 14%, and asia accounting for 5.7%.
The picking period of the fresh blueberry fruits is about two months, the fruits which are not fully ripe have insufficient nutrition and poor flavor, the water loss is fast, the fruits are not colored, and the fully ripe fruits are easy to soften, and the flavor becomes light and decays after being picked. Under the condition of 26.7 ℃, the temperature of one ton of blueberries can rise by 14.4 ℃ within one day due to respiration, and the shelf life is only 1/20 when the storage temperature is 4.5 ℃. Under the conditions of 0-1 ℃ and 85% -95% of relative air humidity of a refrigeration house, the fruits can be stored for 2-3 weeks generally, and if the temperature is adjusted to be below-1.3 ℃, the fruits can be frozen and then are taken out of the storage and put on a goods shelf, water can be discharged, the fruits become soft, and the fruits cannot be sold. In addition, the blueberry has higher cost in the aspects of planting, management, harvesting and the like, the selling price of the blueberry is more than ten times of that of common fruits, the fresh fruits are difficult to sell quickly when the blueberry is sold in a concentrated mode, the pressure on a planting unit is higher, and the problems seriously restrict the quick development of the blueberry industry.
At present, the processed blueberry products in the world account for 30% of the total yield, are mainly processed into dried blueberries, blueberry juice and blueberry wine, and the flavor and the nutritional value of the processed blueberry wine are difficult to compare with those of fresh fruits. Therefore, the problem to be solved by the technical personnel in the field is how to provide a production method of a blueberry can, so that the flavor and the nutritional value of blueberries are maintained, and the storage time of the blueberries is prolonged.
Disclosure of Invention
The invention aims to provide a blueberry honey can and a preparation method thereof, and solves the technical problems that blueberries in the prior art are short in shelf life and difficult to store for a long time.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a blueberry honey can which is prepared from the following components in parts by mass: 60-70 parts of blueberries and 30-40 parts of honey water;
the mass ratio of honey to water in the honey water is 4-5: 26-35.
Preferably, the blueberries in the blueberry honey can exist in the form of whole blueberries or blueberry jam.
The invention also provides a preparation method of the blueberry honey can, which comprises the following steps:
and (4) mixing the cleaned blueberries with honey water, filling, sealing, and steaming to obtain the blueberry honey can.
Preferably, when the blueberries are in the form of blueberry jam, the blueberries are washed and then crushed into jam by a colloid mill.
Preferably, the washing is carried out by sequentially using clean water and saline water, and the concentration of the saline water is 0.03-0.07 g/ml.
Preferably, the steaming time is 40-80 min.
Preferably, the steaming temperature is 115-125 ℃.
Preferably, the pressure of the steaming is 0.7-0.9 MPa.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention better preserves various nutrient components in the raw materials, the storage period is not less than one and a half years, the technical problems that the market period of the fresh blueberry is short and the fresh blueberry is not easy to preserve are solved, farmers and enterprises are relieved to expand the planting scale, and the development of the blueberry industry in China is promoted.
2. According to the invention, fresh blueberries are filled into a glass bottle, and the filled materials are steamed, so that the processes of steaming, sterilizing and vacuumizing can be completed simultaneously, the nutritional ingredients and the flavor of the blueberries are furthest preserved, and the shelf life is more than one year and a half. In addition, the osmotic pressure of the honey reaches 105 atmospheric pressures which are far higher than the osmotic pressure in bacteria by 5.6-2026 kPa, so that the bacteria can be dehydrated and killed, and meanwhile, the pH value of the honey is 3.2-4.5, so that the bacteria are difficult to survive, and the canned food can have a long shelf life without adding any preservative.
Detailed Description
The invention provides a blueberry honey can which is prepared from the following components in parts by weight: 60-70 parts of blueberries and 30-40 parts of honey water; the composite material is preferably prepared from the following components in parts by mass: 62-68 parts of blueberries and 32-38 parts of honey water; the composite material is further preferably prepared from the following components in parts by mass: 64-66 parts of blueberries and 34-36 parts of honey water; more preferably, the composition is prepared from the following components in parts by mass: 65 parts of blueberries and 35 parts of honey water.
In the invention, the mass ratio of honey to water in the honey water is 4-5: 26-35; preferably 5: 27-34; further preferably 5: 28-32; more preferably 5: 30.
In the invention, the blueberries in the blueberry honey can exist in the form of whole blueberries or blueberry jam.
The invention also provides a preparation method of the blueberry honey can, which comprises the following steps:
and (4) mixing the cleaned blueberries with honey water, filling, sealing, and steaming to obtain the blueberry honey can.
In the present invention, when the blueberries are in the form of a blueberry jam, the blueberries after washing further comprise the step of crushing into a jam by a colloid mill (DJM series colloid mill, purchased from Tokyo high pressure homogenizer machine, Shanghai).
In the invention, the cleaning is carried out by sequentially using clean water and saline water, wherein the concentration of the saline water is 0.03-0.07 g/ml; preferably 0.04-0.06 g/ml; further preferably 0.05 g/ml.
In the invention, the steaming time is 40-80 min; preferably 50-70 min; further preferably 55-65 min; more preferably 60 min.
In the invention, the steaming temperature is 115-125 ℃; preferably 117-123 ℃; further preferably 119-121 ℃; more preferably 120 deg.c.
In the invention, the pressure of steaming is 0.7-0.9 MPa; preferably 0.8 MPa.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
The colloid mill used in the following examples was purchased from the east China high pressure homogenizer factory, Shanghai, DJM series colloid mill.
Example 1
A preparation method of a blueberry fruit and honey can comprises the following steps:
(1) sequentially washing 60kg of blueberry fruits by water for 20s and quickly washing by saline water with the concentration of 0.03g/ml for 20 s;
(2) mixing 5kg of honey with 35kg of water to obtain honey water;
(3) filling the blueberry fruits cleaned in the step (1) into a glass bottle until the distance from the bottle mouth is 1.5cm, filling the honey water obtained in the step (2) into the glass bottle, and sealing;
(4) and (4) putting the sealed filling material obtained in the step (3) into a steaming basket, putting the steaming basket into a steaming box, and steaming at 115 ℃ and 0.7MPa for 40min to obtain the blueberry honey can.
Example 2
A preparation method of a blueberry honey can comprises the following steps:
(1) sequentially washing 65kg of blueberry fruits for 60s with water and rapidly washing the blueberry fruits for 60s with saline water with the concentration of 0.07 g/ml;
(2) mixing 4.5 parts of honey with 30.5kg of honey water;
(3) filling the blueberry fruits cleaned in the step (1) into a glass bottle until the blueberry fruits are 2.5cm away from the bottle mouth, filling the honey water obtained in the step (2) into the glass bottle, and sealing;
(4) and (4) putting the sealed filling material obtained in the step (3) into a steaming basket, putting the steaming basket into a steaming box, and steaming at 125 ℃ and 0.9MPa for 80min to obtain the blueberry honey can.
Example 3
A preparation method of a blueberry honey can comprises the following steps:
(1) sequentially washing 70kg of blueberry fruits for 40s with water and rapidly washing the blueberry fruits for 40s with saline water with the concentration of 0.05 g/ml;
(2) mixing 4kg of honey with 26kg of water to obtain honey water;
(3) filling the blueberry fruits cleaned in the step (1) into a glass bottle until the distance from the bottle mouth is 2cm, filling the honey water obtained in the step (2) into the glass bottle, and sealing the bottle;
(4) and (4) putting the sealed filling material obtained in the step (3) into a steaming basket, and steaming the basket in a steam box at 120 ℃ and 0.8MPa for 60min to obtain the blueberry honey can.
Example 4
A preparation method of a blueberry jam honey can comprises the following steps:
(1) sequentially washing 60kg of blueberry fruits with water for 20s and rapidly washing with saline water with the concentration of 0.03g/ml for 20 s;
(2) grinding the cleaned blueberry fruits into blueberry jam by using a colloid mill;
(3) mixing 5kg of honey with 35kg of water to obtain honey water;
(4) uniformly stirring the blueberry jam obtained in the step (2) and the honey water obtained in the step (3) in a stainless steel container, filling into a glass bottle by using a filling machine, and sealing;
(5) and (4) putting the sealed filling material in the step (4) into a steaming basket, putting the steaming basket into a steaming box, and steaming at 115 ℃ and 0.7MPa for 40min to obtain the blueberry jam honey can.
Example 5
A preparation method of a blueberry jam honey can comprises the following steps:
(1) cleaning 65kg of blueberry fruits by water for 60s and rapidly cleaning by saline water with the concentration of 0.07g/ml for 60s in sequence;
(2) grinding the cleaned blueberry fruits into blueberry jam by using a colloid mill;
(3) mixing 4.5kg of honey with 30.5kg of water to obtain honey water;
(4) uniformly stirring the blueberry jam obtained in the step (2) and the honey water obtained in the step (3) in a stainless steel container, filling into a glass bottle by using a filling machine, and sealing;
(5) and (5) putting the sealed filling material obtained in the step (4) into a steaming basket, and steaming the basket in a steam box at 125 ℃ and 0.9MPa for 80min to obtain the blueberry jam honey can.
Example 6
A preparation method of a blueberry jam honey can comprises the following steps:
(1) washing 70kg of blueberry fruits by water for 40s and rapidly washing by saline water with the concentration of 0.07g/ml for 40s in sequence;
(2) grinding the cleaned blueberry fruits into blueberry jam by using a colloid mill;
(3) mixing 4kg of honey with 26kg of water to obtain honey water;
(4) uniformly stirring the blueberry jam obtained in the step (2) and the honey water obtained in the step (3) in a stainless steel container, filling into a glass bottle by using a filling machine, and sealing;
(5) and (5) putting the sealed filling material obtained in the step (4) into a steaming basket, and steaming the basket in a steam box at 120 ℃ and 0.8MPa for 60min to obtain the blueberry jam honey can.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (8)
1. The blueberry honey can is characterized by being prepared from the following components in parts by mass: 60-70 parts of blueberries and 30-40 parts of honey water;
the mass ratio of honey to water in the honey water is 4-5: 26-35.
2. The blueberry honey can of claim 1, wherein the blueberries in the blueberry honey can are in the form of whole blueberries or blueberry jam.
3. The preparation method of the blueberry honey can as claimed in claim 1 or 2, characterized by comprising the following steps:
and (4) mixing the cleaned blueberries with honey water, filling, sealing, and steaming to obtain the blueberry honey can.
4. A method for preparing a canned blueberry honey as defined in claim 3, wherein when the blueberry is in the form of blueberry jam, the blueberry is washed and then crushed into jam by a colloid mill.
5. The preparation method of the blueberry honey can as claimed in claim 3, wherein the cleaning is performed by sequentially using clean water and saline water, and the concentration of the saline water is 0.03-0.07 g/ml.
6. The preparation method of the blueberry honey can as claimed in claim 3, wherein the steaming time is 40-80 min.
7. The preparation method of the blueberry honey can as claimed in claim 3, wherein the steaming temperature is 115-125 ℃.
8. The preparation method of the blueberry honey can as claimed in claim 3, wherein the steaming pressure is 0.7-0.9 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210487045.0A CN114766581A (en) | 2022-05-06 | 2022-05-06 | Blueberry honey can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210487045.0A CN114766581A (en) | 2022-05-06 | 2022-05-06 | Blueberry honey can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114766581A true CN114766581A (en) | 2022-07-22 |
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ID=82434169
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210487045.0A Pending CN114766581A (en) | 2022-05-06 | 2022-05-06 | Blueberry honey can and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999443A (en) * | 2010-11-09 | 2011-04-06 | 浙江师范大学 | Method for producing anhydrous blueberry original fruit can |
| CN103875800A (en) * | 2014-04-14 | 2014-06-25 | 丹东君澳食品有限公司 | Canned blueberries and preparation method thereof |
| CN104256418A (en) * | 2014-09-10 | 2015-01-07 | 伊春市忠芝大山王酒业有限公司 | Blueberry grain can |
| CN106617010A (en) * | 2017-02-13 | 2017-05-10 | 伊春市忠芝大山王酒业有限公司 | Canned wild blueberry fruit and production technology thereof |
-
2022
- 2022-05-06 CN CN202210487045.0A patent/CN114766581A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999443A (en) * | 2010-11-09 | 2011-04-06 | 浙江师范大学 | Method for producing anhydrous blueberry original fruit can |
| CN103875800A (en) * | 2014-04-14 | 2014-06-25 | 丹东君澳食品有限公司 | Canned blueberries and preparation method thereof |
| CN104256418A (en) * | 2014-09-10 | 2015-01-07 | 伊春市忠芝大山王酒业有限公司 | Blueberry grain can |
| CN106617010A (en) * | 2017-02-13 | 2017-05-10 | 伊春市忠芝大山王酒业有限公司 | Canned wild blueberry fruit and production technology thereof |
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