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Processing method of blueberry preserved food

A processing method, blueberry technology, applied in food preservation, food preparation, fruit and vegetable preservation, etc., to achieve the effect of short sterilization time and reduced equipment investment

Inactive Publication Date: 2009-04-29
张守勤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problem that the current production method of blueberry fresh-keeping food cannot avoid the destruction of raw material nutrients and the influence of product flavor by heat treatment, and propose a processing method of blueberry fresh-keeping food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Follow these steps to make a blueberry juice drink:

[0014] a. Remove the fruit stalks, branches and leaves of ripe fresh blueberries, remove unqualified fruits such as diseases and insect pests, discoloration, deterioration, etc., wash them in running water and drain them;

[0015] b. Juice the blueberries after the above treatment, and centrifuge the juice at a speed of 3000-7000r / min for 5-15min, or use a scraper filter with an aperture of 0.3-1mm or a centrifuge lined with silk cloth with an aperture of 0.1-0.5mm Finely filter to obtain clear juice;

[0016] c. Mix the clarified fruit juice with the ratio of clarified fruit juice:mineral water=1:2~50(v / v) to obtain diluted fruit juice, then add white sugar to the diluted fruit juice, white sugar:diluted fruit juice=1g : 2 ~ 100mL;

[0017] d. Package the mixed fruit juice prepared in step c in a food plastic bag with a thickness of 0.04-0.1mm, place it in a high-pressure container for sterilization, the pressure ...

Embodiment 2

[0020] Make blueberry drink as follows:

[0021] a. Remove the fruit stalks, branches and leaves of ripe fresh blueberries, remove unqualified fruits such as diseases and insect pests, discoloration, deterioration, etc., wash them in running water and drain them;

[0022] b. Juice the part of the blueberries after the above treatment, and centrifuge the juice at a speed of 3000-7000r / min for 5-20min, or use a scraper filter with an aperture of 0.3-1mm or a centrifuge lined with silk cloth with an aperture of 0.18mm. Filter to obtain clarified juice;

[0023] c. The blueberries processed in step a, the clarified fruit juice obtained in step b, and white granulated sugar are formulated into a blueberry drink according to the ratio of white granulated sugar: blueberry: clarified fruit juice = 1g: 2-20g: 3-100mL;

[0024] d. Pack the blueberry beverage prepared in step c into a soft plastic bottle, place it in a high-pressure container for sterilization, the pressure is 300-500 M...

Embodiment 3

[0027] Follow these steps to make a blueberry juice wine drink:

[0028] a. Remove the fruit stalks, branches and leaves of ripe fresh blueberries, remove unqualified fruits such as diseases and insect pests, discoloration, deterioration, etc., wash them in running water and drain them;

[0029] b. Juice the blueberries after the above treatment, and centrifuge the juice at a speed of 3000-7000r / min for 5-20min, or use a scraper filter with a pore size of 0.1-1mm or a centrifuge lined with silk cloth with a pore size of 0.1-1mm. Filter to obtain clear juice;

[0030] c. Mix the clarified fruit juice with the ratio of clarified fruit juice:white wine=1:1~50(v / v) to get fruit juice and wine mixture; then add white sugar to the wine mixture, white sugar: mixed fruit juice= 1g: 3~200mL;

[0031] d. Package the mixed fruit juice prepared in step c in a food plastic bag with a thickness of 0.04-0.1mm, place it in a high-pressure container for sterilization, the pressure is 300-500...

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Abstract

The invention relates to a processing method of blueberry preserved food, which packages blueberries or processed blueberries in the food plastic bags or soft plastic bottles and sterilizes in the high-pressure container at normal temperature and constant pressure of 300-500MPa for 3-10min using fluid as pressure transfer medium. The blueberry tins, blueberry juices, blueberry drinks, blueberry wines or blueberry sauces processed by the method keeps original flavour of blueberry, avoid breaking of nutrient contents due to heating in the conventional productions and curing taste after thermal processing and are added with no antiseptic to achieve the goal of green food.

Description

technical field [0001] The invention relates to a processing method for preparing blueberry fresh-keeping food. Background technique [0002] Anthocyanins in blueberries are the main bioactive components, which will degrade and lose their activity after being heated (Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products JOURNAL OF FOOD SCIENCE—Vol. 73, Nr.5, 2008 H72-79), in the traditional fresh-keeping process, the bioactive component anthocyanin of blueberry will lose 28-59%, and its antioxidant activity will decrease by 53-71%. At present, the most used method in the production technology of blueberry food is to adopt traditional thermal sterilization methods, especially high temperature instantaneous sterilization (such as the "polysaccharide, polypeptide functional blueberry beverage preparation process and its products" in patent No. 200610047700, patent No. 200410082984's "Preparat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23L1/212A23L3/015A23L2/06A23L2/42A23L19/00
Inventor 张守勤
Owner 张守勤
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