Preparation of shelf stable blueberries and moist shelf stable blueberry product

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 Aw of from about 0.80 to about 0.85. The process entails immersing blueb...

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Bibliographic Details
Main Author PHILLIPS ROBERT M
Format Patent
LanguageEnglish
Published 03.07.2001
Edition7
Subjects
CHEMICAL RIPENING OF FRUIT OR VEGETABLES
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THE PRESERVED, RIPENED, OR CANNED PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary: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 Aw 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.
Bibliography:Application Number: US19990342543