초록 ▼

A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an A.sub.w of from about 0.80 to about 0.85. The process entails immersing

A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an A.sub.w of from about 0.80 to about 0.85. The process entails immersing blueberries in two baths, the first of sugar syrup and the second containing an aqueous food acid. Following removal from the baths, the blueberries are rinsed and then dried with hot air at a temperature effective for pasteurization.

대표청구항 ▼

[ What is claimed is:] [1.]1. A method for preparing a moist, shelf-stable blueberry product, the product having a moisture content of from about 30 to 50% and an A.sub.w of from about 0.80 to about 0.85, the process comprising:immersing blueberries in a bath of sugar syrup having a sugar concentrat

[ What is claimed is:] [1.]1. A method for preparing a moist, shelf-stable blueberry product, the product having a moisture content of from about 30 to 50% and an A.sub.w of from about 0.80 to about 0.85, the process comprising:immersing blueberries in a bath of sugar syrup having a sugar concentration of at least 60.degree. Brix and predominantly comprised of monosaccharides;maintaining the immersion for at least 24 hours;removing the blueberries from contact with the sugar syrup;immersing blueberries in a bath containing aqueous sugar solution and food acid, the bath having an acid concentration of at least 0.1%;rinsing the blueberries; andcontacting the blueberries with a flow of hot air to dry them to a moisture content of about 30 to about 50% and an A.sub.w of from about 0.80 to about 0.85, while heating them to pasteurization temperature.