Production and processing method of candied blueberries

Abstract

The invention relates to a production and processing method of candied blueberries. The production and processing method comprises the following steps of performing selection of raw materials, performing cleaning, performing scalding, performing color protection, performing hardening, performing high-temperature sugar dipping, performing draining and performing drying. The candied blueberries processed and made by the production and processing method disclosed by the invention are uniform in sugar dipping, the sugar content is as low as 40%-50%, and the candied blueberries are plump in granules, supple, good in mouth feel and moderate in sour and sweet degrees, and have the fruity flavor of natural blueberries. The candied blueberries are good in degree of perfection, the color of the candied blueberries maintains the original blue of the blueberries, the candied blueberries are high in surface gloss, and few of nutrient components run off. The candied blueberries are long in quality guarantee period, and are easy to store.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing and processing preserved blueberries. Background technique [0002] Blueberry: The scientific name is lingonberry, also known as bilberry, crow fruit, and blueberry. The fruit is blue and covered with a layer of white fruit powder. The whole fruit of blueberry is edible, has a specific fragrance, is rich in water-soluble pigments, and has a soft skin, blue-black or purple-blue. [0003] As a small berry with excellent flavor and high nutritional value, blueberry has high nutritional and health value and economic value. At present, blueberry juice, blueberry wine, blueberry yogurt and other products in the domestic market have not got rid of the traditional processing concept, and most of the existing blueberry candied products are low-temperature sugar-soaked products. Low, and long-term soaking will make the blueberry fruit soft and rotten, and the nutrien...

AI Technical Summary

Problems solved by technology

At present, blueberry juice, blueberry wine, blueberry yogurt and other products in the domestic market have not got rid of the traditional processing concept, and most of the existing blueberry candied products are low-temperature sugar-soaked products. Low, and long-term soaking will make the blueberry fruit soft and rotten, and the nutrients will be lost

[0004] Such as the Chinese patent, the publication number is: 104222455A, the name is: a kind of preparation method of preserved blueberry fruit, discloses a kind of preparation method of preserved blueberry fruit, and the steps are as follows: blueberry is thawed at room temperature after fruit selection, processing, and then through color protection, hardening After treatment, ultrasonic infiltrate the sugar under the condition of 400W ultrasonic wave for 20-40 minutes, and the sugaring is carried out at a temperature of 0-10 ° C. The sugaring time is 1-4 days, and the drying is carried out at a temperature of 45-50 ° C. Dry state, then increase the temperature to 55-58°C and dry until the outside is not sticky to the hand and has a sense of elasticity, that is, the preserved blueberry fruit is obtained. Due to the long sugar dipping cycle, the sugar dipping time is 1 to 4 days, and the sugar dipping efficiency is low. It may lead to the loss of blueberry nutrients, blueberry fruit soft and rotten, etc.