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Method for drying blueberries by utilizing vacuum freezing technology

A technology of vacuum freezing and blueberry, which is applied in application, food preservation, fruit and vegetable preservation, etc., can solve the problems of blueberry fruit juice, active ingredient damage, and difficulty in keeping fresh, so as to achieve stable process conditions, ensure quality and active ingredients, and prepare The effect of simple method

Inactive Publication Date: 2009-09-02
WODELV WORLD TIANJIN BIOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, blueberries have a lot of juice and are not easy to keep fresh, so they must be stored dry
The general drying method is spray drying, but the active ingredient will be destroyed when the temperature exceeds 45°C, and the content of anthocyanins in blueberries will drop to about 10%, which will greatly reduce the health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The method for drying lowbush blueberries by using vacuum freezing technology, the process steps are as follows: 1) cleaning and beating the lowbush blueberries, and then stirring evenly to obtain a slurry; 2) putting the above-mentioned slurry into a vacuum freezer for drying, The thickness of the slurry is 6mm, and the process conditions are: working pressure 45Pa, freezing temperature -25°C, freezing time 5h, sublimation temperature 25°C, and analysis temperature 30°C to obtain a dried product; The powder is crushed and passed through a sieve of 80 mesh to 120 mesh, and the obtained powder is a dried lowbush blueberry product.

Embodiment 2

[0021] The method for drying semi-highbush blueberries using vacuum freezing technology, the process steps are as follows: 1) cleaning and beating the semi-highbush blueberries, and then stirring evenly to obtain a slurry; 2) putting the above-mentioned slurry into a vacuum freezer for drying Drying, the thickness of the slurry is 4mm, and the process conditions are: working pressure 30Pa, freezing temperature -15°C, freezing time 5h, sublimation temperature 15°C, and analysis temperature 15°C to obtain a dried product; 3) The dried product is vacuum freeze-dried Pulverize with a pulverizer, pass through a sieve of 80 mesh to 120 mesh, and the obtained powder is the dried semi-highbush blueberry product.

Embodiment 3

[0023] The method for drying highbush blueberries using vacuum freezing technology, the process steps are as follows: 1) cleaning and beating the highbush blueberries, and then stirring evenly to obtain a slurry; 2) putting the above-mentioned slurry into a vacuum freezer for drying, The thickness of the slurry is 5mm, and the process conditions are: working pressure 55Pa, freezing temperature -30°C, freezing time 4h, sublimation temperature 20°C, and analysis temperature 40°C to obtain a dried product; 3) use a vacuum freeze-drying pulverizer to dry the dried The powder is crushed and passed through a sieve of 80 mesh to 120 mesh, and the obtained powder is a dried highbush blueberry product.

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Abstract

A method for drying blueberries by utilizing vacuum freezing technology comprises the following processing steps: 1) blueberries are washed, pulped and uniformly agitated to prepare pulp material; 2) the pulp material is put into a vacuum freezing room by a stone holder to be dried under the process condition with the working pressure of 30 Pa to 70 Pa, the freezing temperature of -10 DEG C to -30 DEG C, the freezing time of 4h to 5h, the sublimation temperature of 10 DEG C to 50 DEG C and the resolution temperature of 10 DEG C to 50 DEG C until the pulp material has a thickness of 4-8 mm; and 3) the dried pulp material is crashed by a vacuum freezing drying muller and sieved by a sieve of 80 meshes to 120 meshes to obtain powder which is dry blueberry products. The invention has the advantages that the method for drying blueberries by utilizing the vacuum freezing technology can effectively ensure the quality and the active ingredient of the blueberry, is applicable to different kinds of blueberries and easy to implement, has stable process conditions and is suitable for large-scale manufacturing production.

Description

(1) Technical field: [0001] The invention relates to a method for drying blueberries, in particular to a method for drying blueberries using vacuum freezing technology. (two) background technology: [0002] Vacuum freeze-drying technology is to freeze the wet material or solution into a solid state at a lower temperature (-10 ° C ~ -30 ° C), and then sublimate the water in it directly into a gaseous state without going through a liquid state under vacuum (1.3 ~ 13 Pa). , the drying technology that finally dehydrates the material. my country is a big country in the production of raw materials, so the application prospect of this technology is very broad. In recent years, vacuum freeze-drying technology has been promoted very rapidly in my country, but the use of freeze-vacuum drying technology on fruits and plants is relatively small, especially in the application of natural plant blueberries. Blueberry, a small berry with blue color, delicate pulp, sweet and sour juice, ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 李德明
Owner WODELV WORLD TIANJIN BIOLOGY TECH
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