Blackberry flesh puree, processing method and application thereof

Abstract

The invention relates to a blackberry flesh puree; the flesh puree is rose color; the pH value is 2.5-3.5; the refraction degree is 10-16; and the puree contains 30-70% of flesh particles with diameter being 0.7-1.1mm. The processing method comprises the following steps: screening frozen fruits with the ripening degree being more than 90%, adding enzymolytic agent with the mass ratio of 0.5-1 permill for enzymolysis and unfreezing, pulping, filtering by a screen with the mesh being 1.2-1.5mm to obtain blackberry fruit meat paste, inactivating enzymes, weighing purified water, white granulatedsugar, honey and preserved fruit syrup in weight ratio, adding the purified water, the white granulated sugar, the honey and the preserved fruit syrup into the blackberry fruit meat paste after beinginactivated of enzymes, mixing evenly to form pulpiness, adjusting the pH value of the pulpiness by the acidity-alkalinity modifier, filling and sterilizing to form the blackberry flesh puree. The blackberry flesh puree of the invention can be used as an ingredient or a minor ingredient in raw materials of food process for processing food.

Description

technical field [0001] The invention relates to a new blackberry pulp puree and its processing method and application. Background technique [0002] Blackberry is a berry plant belonging to the genus Rubus of the family Rosaceae. It originated in America and is known as the "fruit of life" in the United States. It is extremely rich in anthocyanins, proanthocyanidins, vitamins, and rare beneficial minerals. Known as "golden fruit" and "fruit of life". [0003] Although blackberries with great nutritional value are deeply favored by Europeans and Americans, less than one in a million Chinese people know about blackberries, let alone eat blackberries. [0004] Since blackberry was introduced into China, it was mainly based on the export of quick-frozen fruit as the main industry. Some people once imagined that blackberry fresh fruit should be processed into blackberry juice. After micro-grinding and beating and filtering, not only the unique flavor of blackberry pulp is chang...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to: for the complex process of the scheme recorded in the CN101361583A document, the nutritional components of the blackberry will be destroyed by UHT ultra-high temperature instantaneous sterilization; only a part of the water-soluble nutritional components in the blackberry are retained in the fruit juice of the scheme described in the CN101129207A document , the practical problem that the beneficial ingredients that cannot be dissolved in water can not be used, and they all directly crush the fruit containing seeds during processing, which changes the practical problem of the unique flavor of blackberry pulp, and provides a new blackberry pulp puree and its Processing methods and applications