CN101731317A - Method for processing strawberry by adding sugar and freeze-drying - Google Patents
Method for processing strawberry by adding sugar and freeze-drying Download PDFInfo
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- CN101731317A CN101731317A CN201010110552A CN201010110552A CN101731317A CN 101731317 A CN101731317 A CN 101731317A CN 201010110552 A CN201010110552 A CN 201010110552A CN 201010110552 A CN201010110552 A CN 201010110552A CN 101731317 A CN101731317 A CN 101731317A
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- Freezing, Cooling And Drying Of Foods (AREA)
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Abstract
The invention relates to a method for processing strawberry by adding sugar and freeze-drying, belonging to the technical field of fruit processing and comprising the following steps of: 1. washing: removing stems and impurities of the strawberry and rotten fruits and then fully washing; 2. vacuum freeze-drying: quickly freezing the washed strawberry to below 18 DEG C below zero and then vacuum freeze-drying to obtain freeze-dried strawberry; 3. adding sugar: preparing 10 parts of freeze-dried strawberry, then adding 0.1-50 parts of water solution of white granulated sugar into the freeze-dried strawberry, evenly mixing the freeze-dried strawberry and the water solution of white granulated sugar and standing for 3-10min to ensure that the water solution of white granulated sugar can be fully infiltrated into the freeze-dried strawberry; and 4. vacuum freeze-drying: placing the mixture of the freeze-dried strawberry and the water solution of white granulated sugar into a freeze-drying plate and vacuum freeze-drying to obtain freeze-dried strawberry with sugar. The invention has simple and quick process flow; and the prepared freeze-dried strawberry with sugar has crisp mouthfeel, fragrance, sweetness and original flavor of the strawberry.
Description
Technical field
The present invention relates to a kind of strawberry sugaring (vacuum freeze drying) freeze-drying processing method, belong to the fruit processing technique field.
Background technology
At present, the processing method of strawberry sugaring is the method for pickling, promptly in strawberry, add sugar, pickle, yet under the pickling of sugar, the institutional framework of strawberry inside can subside (atrophy) change, a large amount of nutrition of strawberry itself is followed the free water in the strawberry and is run off together in conjunction with water, and in the process of pickling, can carry out fermentation reaction, produce peculiar smell.
Summary of the invention
The objective of the invention is to solve the weak point that above-mentioned prior art exists, provide that a kind of intrinsic fragrance that can fully keep strawberry itself and nutritional labeling, technological process are simple and direct, the strawberry after the processing has a sweet taste the strongly fragrant strawberry sugaring freeze-drying processing method of perfume.
The present invention is achieved through the following technical solutions:
A kind of strawberry sugaring freeze-drying processing method, its special character is to comprise following procedure of processing:
1, cleans
With strawberry remove the base of a fruit, remove behind impurity and the water decayed fruit fully clean;
2, vacuum freeze drying
Strawberry quick-frozen after cleaning is extremely subzero below 18 degrees centigrade, and then vacuum freeze drying, freeze-dried strawberry obtained;
3, sugaring
Get 10 parts of freeze-dried strawberries, in freeze-dried strawberry, add the white granulated sugar aqueous solution of 0.1-50 part then, left standstill 3-10 minute after the two is mixed, guarantee that the white granulated sugar aqueous solution can fully penetrate in the freeze-dried strawberry;
In the described white granulated sugar aqueous solution, the mass ratio of white granulated sugar and water is 1: 0.1-3;
4, vacuum freeze drying
The mixture of the above-mentioned freeze-dried strawberry and the white granulated sugar aqueous solution is put into the freeze-drying dish, and vacuum freeze drying obtains the freeze-dried strawberry of sugaring at last.
A kind of strawberry sugaring of the present invention freeze-drying processing method, by freeze-drying one sugaring-freeze-drying obtains the freeze-dried strawberry of sugaring again, by freeze-drying, make strawberry have very strong water absorbing capacity, thereby can fully absorb the white granulated sugar aqueous solution, and the event that can fully pin strawberry itself has fragrance and nutritional labeling, micro-Maillard reaction can take place in soaking sugared manufacture craft process, make the taste of strawberry sweeter and fragrant strongly fragrant, make the original flavor that strawberry after the processing is crisp, sweet, fragrant, strawberry is arranged by freeze-drying again, kept the nutrition of strawberry to greatest extent.
The specific embodiment
Below provide the specific embodiment of a kind of strawberry sugaring of the present invention freeze-drying processing method, be used for technological process of the present invention is described further.
Embodiment 1
A kind of strawberry sugaring of the present invention freeze-drying processing method comprises following technological process:
1, cleans
With strawberry remove the base of a fruit, remove behind impurity and the water decayed fruit fully clean;
2, vacuum freeze drying
Strawberry quick-frozen after cleaning is extremely subzero below 18 degrees centigrade, and then vacuum freeze drying, freeze-dried strawberry obtained;
3, sugaring
Get 10 parts of freeze-dried strawberries, in freeze-dried strawberry, add the white granulated sugar aqueous solution of 0.1-50 part then, left standstill 3-10 minute after the two is mixed, guarantee that the white granulated sugar aqueous solution can fully penetrate in the freeze-dried strawberry;
In the white granulated sugar aqueous solution, the mass ratio of white granulated sugar and water is 1: 0.1-3;
4, vacuum freeze drying
The mixture of the above-mentioned freeze-dried strawberry and the white granulated sugar aqueous solution is put into the freeze-drying dish, and vacuum freeze drying obtains the freeze-dried strawberry of sugaring at last.
The sugaring freeze-dried strawberry that the freeze-drying of this freeze-drying one sugaring-again obtains, the original flavor that mouthfeel is crisp, sweet, fragrant, have strawberry has kept the nutrition of strawberry to greatest extent.
A kind of strawberry sugaring freeze-drying processing method of present embodiment, technological process is simple and direct, by freeze-drying, make strawberry have very strong water absorbing capacity, thereby can fully absorb the white granulated sugar aqueous solution, and can fully pin strawberry itself so has fragrance and nutritional labeling, and any variation does not take place the institutional framework of strawberry inside, and micro-Maillard reaction can take place in soaking sugared manufacture craft process can make the taste of strawberry sweeter and fragrant strongly fragrant.
Claims (2)
1. strawberry sugaring freeze-drying processing method is characterized in that comprising following technological process:
1), cleans
With strawberry remove the base of a fruit, remove behind impurity and the water decayed fruit fully clean;
2), vacuum freeze drying
Strawberry quick-frozen after cleaning is extremely subzero below 18 degrees centigrade, and then vacuum freeze drying, freeze-dried strawberry obtained;
3), sugaring
Get 10 parts of freeze-dried strawberries, in freeze-dried strawberry, add the white granulated sugar aqueous solution of 0.1-50 part then, left standstill 3-10 minute after the two is mixed, guarantee that the white granulated sugar aqueous solution can fully penetrate in the freeze-dried strawberry;
4), vacuum freeze drying
The mixture of the above-mentioned freeze-dried strawberry and the white granulated sugar aqueous solution is put into the freeze-drying dish, and vacuum freeze drying obtains the freeze-dried strawberry of sugaring at last.
2. according to the described a kind of strawberry sugaring freeze-drying processing method of claim 1, it is characterized in that the white granulated sugar aqueous solution described in the step 3, the mass ratio of white granulated sugar and water is 1: 0.1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010110552A CN101731317A (en) | 2010-02-09 | 2010-02-09 | Method for processing strawberry by adding sugar and freeze-drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010110552A CN101731317A (en) | 2010-02-09 | 2010-02-09 | Method for processing strawberry by adding sugar and freeze-drying |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731317A true CN101731317A (en) | 2010-06-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010110552A Pending CN101731317A (en) | 2010-02-09 | 2010-02-09 | Method for processing strawberry by adding sugar and freeze-drying |
Country Status (1)
| Country | Link |
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| CN (1) | CN101731317A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090555A (en) * | 2011-01-31 | 2011-06-15 | 铁岭川顺食品加工有限公司 | Method for producing fresh strawberry jam |
| CN104012894A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Health-care strawberry and preparation method thereof |
| CN105685355A (en) * | 2016-01-25 | 2016-06-22 | 日照婴派食品有限公司 | Processing method of instant freeze-drying sugar strawberry |
| CN109090317A (en) * | 2018-07-04 | 2018-12-28 | 江苏派乐滋食品有限公司 | A kind of infitration type freeze-dried strawberry processing method and infitration type freeze-dried strawberry |
| WO2020186449A1 (en) * | 2019-03-19 | 2020-09-24 | 江苏派乐滋食品有限公司 | Impregnated food processing method and impregnated food |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
| CN113841852A (en) * | 2021-09-15 | 2021-12-28 | 青岛科技大学 | Preparation method of stable bifidobacterium adolescentis freeze-dried strawberry and product thereof |
-
2010
- 2010-02-09 CN CN201010110552A patent/CN101731317A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090555A (en) * | 2011-01-31 | 2011-06-15 | 铁岭川顺食品加工有限公司 | Method for producing fresh strawberry jam |
| CN102090555B (en) * | 2011-01-31 | 2013-03-20 | 铁岭川顺食品加工有限公司 | Method for producing fresh strawberry jam |
| CN104012894A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Health-care strawberry and preparation method thereof |
| CN105685355A (en) * | 2016-01-25 | 2016-06-22 | 日照婴派食品有限公司 | Processing method of instant freeze-drying sugar strawberry |
| CN109090317A (en) * | 2018-07-04 | 2018-12-28 | 江苏派乐滋食品有限公司 | A kind of infitration type freeze-dried strawberry processing method and infitration type freeze-dried strawberry |
| CN109090317B (en) * | 2018-07-04 | 2022-04-15 | 江苏派乐滋食品有限公司 | Infiltration type freeze-dried strawberry processing method and infiltration type freeze-dried strawberry |
| WO2020186449A1 (en) * | 2019-03-19 | 2020-09-24 | 江苏派乐滋食品有限公司 | Impregnated food processing method and impregnated food |
| CN111838379A (en) * | 2020-08-20 | 2020-10-30 | 江苏派乐滋食品有限公司 | Strawberry-shaped chocolate product and preparation method thereof |
| CN113841852A (en) * | 2021-09-15 | 2021-12-28 | 青岛科技大学 | Preparation method of stable bifidobacterium adolescentis freeze-dried strawberry and product thereof |
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Application publication date: 20100616 |