CN105166747A - Processing method of strawberry - Google Patents
Processing method of strawberry Download PDFInfo
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- CN105166747A CN105166747A CN201510539964.8A CN201510539964A CN105166747A CN 105166747 A CN105166747 A CN 105166747A CN 201510539964 A CN201510539964 A CN 201510539964A CN 105166747 A CN105166747 A CN 105166747A
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- strawberry
- processing method
- sugaring
- strawberries
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
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- General Chemical & Material Sciences (AREA)
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- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of strawberry. The processing method comprises the following steps: (1) selecting strawberries; (2) cleaning the strawberries by running water, cleaning the strawberries by salt solution and ginger juice in a ultrasonic wave cleaner with a filter screen, further cleaning the strawberries by ozonated water, then spreading the strawberries and airing; (3) cutting the strawberries half-half by a knife and placing the cut strawberries on a layered frame net; (4) sending the whole frame of placed strawberries into a dehydrating and drying room, dehydrating and drying by hot air circulation, wherein the temperature is kept at 40-45 DEG C and the time for dehydrating and drying is 4-6 hours, until water content in the strawberries is lower than 7%; (5) sorting the dehydrated and dried strawberries for packaging or bottling, then sealing. According to the processing method, water in strawberry is dried by hot air generated by dry hot air circulation at 40-45 DEG C, so that complex technological processes are omitted and energy consumption is reduced; moreover, the processing method keeps original nutrition, color and flavor of the strawberry to the maximum, so that the product is healthy and safe.
Description
Technical field
The present invention relates to fruit process technical field.More particularly, the present invention relates to the processing method of a kind of strawberry.
Background technology
Strawberry be go on the market in 1 year the earliest eat fruit raw, be also important raw materials of food processing, high-quality high-grade strawberry is plucked and produces in solution fruit dull season in early spring and increase in orchard worker's income significant.Strawberry cry again the foreign certain kind of berries, the certain kind of berries, fruit, pine apple nanas, the red certain kind of berries etc., originate in Europe, 20 beginnings of the century imported China into and fashionable China.Strawberry outward appearance is in heart-shaped, bright in colour, pulp succulence, sour and sweet palatability, and fragrance is pleasant, nutritious, is rich in the nutriment such as vitamin C and phosphorus, zinc, iron, calcium, several amino acids.In addition, fruit has certain curative effect to human body enterogastritis and anemia, plays an important role, have the good reputation of " fruit queen " to promotion intelligence development.But it is high that strawberry fruit contains the water yield, organize tender and lovely, be easily mechanically damaged and rot with microbial infection, commodity value within normal temperature 1 ~ 2 day, will be lost, at 0 DEG C, also can only preserve 10 days.But, though traditionally dehydration processing strawberry general through blanching, harden, protect look, cooling, take 60-80 DEG C of temperature again, first high temperature, again in the dry complicated technology method of temperature, again high temperature, dehydration strawberry nutrition is easy to run off, the variation of color, shape is large, and mouthfeel is poor; And present stage main Freeze Drying Technique, the cryodesiccated time is general all more than 15 hours, and process length consuming time, holding temperature is lower, thus energy consumption is comparatively large, and processing cost is higher, and therefore, developing strawberry processing has great importance.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above, and provide the processing method of a kind of strawberry, the present invention's disinfectant used is natural non-stimulated, safety non-toxic, the time lengthening that re-pasteurization makes strawberry store.Color-preserving and hardening adopts the method for jet printing type than the color-preserving and hardening method of immersion type, is conducive to better keeping strawberry shape and color.First dry strawberry before sugaring, allows strawberry lose a certain amount of moisture, can allow the process completing sugaring of strawberry short time, and substantially reduce the time of sugaring, secondary sugaring can make the color and luster of strawberry more good-looking.It is dry on the net that strawberry is placed on layer frame, circulating air can through the dry strawberry of filter screen, thus shorten drying time, employing circulating air is dry, the energy of hot blast can be utilized more fully, make strawberry can when temperature is lower, short time is dry, keeps the original nutritional labeling of strawberry dish and color, smell and taste to greatest extent, saves complicated technological process, energy-saving consumption-reducing, it is low that strawberry does moisture, is beneficial to long time stored, but being unlikely to strawberry, to do mouthfeel hard, machine at closed sterile soft Processing Room, the strawberry of preparation does healthy and safe.
Technical scheme provided by the invention is:
A processing method for strawberry, described processing method comprises the following steps:
1), selected plucked the same day, without worm, without rotting, without the strawberry of lopsided maturation lovely luster, stalk, for subsequent use;
2), with flow deionized water cleaning 5-10 minute, divide with there being the supersonic wave cleaning machine of filter screen to add deionized water, salt and ginger juice cleaning 5-10 again, described strawberry as on filter screen, then change ozone concentration be 2-5mg/L Ozone Water cleaning 5-10 minute, cleaned and dried;
3), with hilt strawberry to hemisection, the strawberry of cutting is placed in layer frame online, wherein, described layer frame net, for laying one deck stainless (steel) wire, repaves last layer 20-25 order plastic wire, is then placed on plastic wire by the strawberry of cutting;
4), by whole for the strawberry be well placed frame pushing dehydrates in room, and adopt hot air circulation to dehydrate, temperature remains on 40-45 DEG C, and the time dehydrated is 4-6 hour, and the water content of strawberry is < 7%;
5), by the strawberry after dehydrating sort, packed or bottled, sealing.
Preferably, step 2) described in the weight ratio of water, salt and ginger juice be 100: 1-3: 2-4, the temperature of water is 20-25 DEG C.
Preferably, in step 3) in also comprise the step of strawberry color-preserving and hardening, wherein the strawberry cut is placed in layer frame online after, with being 0.1% citric acid containing percentage by weight, 0.3% sodium benzoate, 0.3% calcium chloride, the color-preserving and hardening liquid spraying strawberry surface of 99.3% deionized water, then spray once with described color-preserving and hardening liquid again after dry 10 minutes, drier 10 minutes, strawberry color-preserving and hardening completes.
Preferably, in step 3) in also comprise the step of strawberry sugaring, by dry 1 hour of the strawberry that segments at temperature 40-45 DEG C, after the moisture < 70% of strawberry, use maltose again, white sugar, calcium chloride adds deionized water dissolving, described maltose, white sugar, calcium chloride and deionized water weight ratio are 10-20: 10-20: 0.3-0.5: 100-150, the strawberry segmented described in adding is sugaring 1-2 hour at temperature 2-5 DEG C, again sugaring liquid is filtered, every 10 parts of sugaring liquid add the boiling 30 minutes at temperature 100 DEG C of 2 parts of white sugar again, join after cooling in strawberry and carry out second time sugaring, sugaring 1-2 hour, sugaring completes.
Preferably, after described strawberry sugaring completes, by the deionized water of flowing, strawberry is cleaned up.
Preferably, step 3) described in adjacent two layer frame nets between distance be 10-15cm, the superposition number of plies of described layer frame net is 8-12.
Preferably, step 3) described in the strawberry otch of cutting be placed in down on plastic wire, every one deck plastic wire puts one deck strawberry.
Preferably, step 4) described in adopt hot air circulation to dehydrate to be first 45 DEG C, to dehydrate 4 hours, then 40 DEG C, dehydrate 2 hours.
Preferably, described processing method completes at closed sterile soft Processing Room, described sterile processing room ozone sterilization.The present invention at least comprises following beneficial effect:
(1) strawberry surface is rough, more easily clean with Ultrasonic Cleaning, can cleaner for strawberry cleaning, and the process of cleaning can not damage strawberry, play the effect of disinfection with salt in water and ginger juice, Ozone Water not only plays disinfection, can also clean up residual for strawberry surface agricultural simultaneously, the present invention's disinfectant used is natural non-stimulated, safety non-toxic, the time lengthening that re-pasteurization makes strawberry store.
(2) color-preserving and hardening adopts the color-preserving and hardening method of method than immersion type of jet printing type, the form trait of strawberry more intact, color is more bright-coloured, not yielding, variable color in dry run below, and adopt the dry method sprayed again that first sprays again, color-preserving and hardening liquid can be played one's part to the full, be conducive to better keeping strawberry shape and color.
(3) first dry strawberry before sugaring, allows strawberry lose a certain amount of moisture, can allow the process completing sugaring of strawberry short time, and substantially reduce the time of sugaring, secondary sugaring can make the color and luster of strawberry more good-looking.
(4) strawberry to be placed on layer frame dry on the net; circulating air can through the dry strawberry of filter screen; thus shorten drying time; layer frame puts one deck plastic wire more mainly in order to protect strawberry; because strawberry meat is softer; avoid it directly to contact stainless steel because of hard or heat transfer damage strawberry, affect product place appearance quality.
(5) layer frame spacing 10-15cm, number of plies 8-12, is beneficial to ventilation and saves space again, is conducive to handled easily and strawberry drying, raises the efficiency.
(6) adopt circulating air dry, can utilize the energy of hot blast more fully, make strawberry can when temperature is lower, the short time be dry; The temperature of strawberry drying remains on 40-45 DEG C simultaneously, the time dehydrated is 4-6 hour, keep the original nutritional labeling of strawberry dish and color, smell and taste to greatest extent, save complicated technological process, energy-saving consumption-reducing, it is low that strawberry does moisture, is beneficial to long time stored, but being unlikely to strawberry, to do mouthfeel hard.
(7) machine at closed sterile soft Processing Room, the strawberry of preparation does healthy and safe.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
In conjunction with embodiment below, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
The processing method of strawberry of the present invention, described processing method comprises the following steps:
1), selected plucked the same day, without worm, without rotting, without the strawberry of lopsided maturation lovely luster, stalk, for subsequent use;
2), 5 minutes are cleaned by flow deionized water, again with there being the supersonic wave cleaning machine of filter screen to add deionized water, salt and ginger juice clean 5 points, described strawberry is as on filter screen, changing ozone concentration is again that 2mg/L Ozone Water cleans 5 minutes, clean and dried, strawberry surface is rough, more easily clean with Ultrasonic Cleaning, can cleaner for strawberry cleaning, and the process of cleaning can not damage strawberry, the effect of disinfection is played with salt in water and ginger juice, Ozone Water not only plays disinfection, can also clean up residual for strawberry surface agricultural simultaneously, the present invention's disinfectant used is natural non-stimulated, safety non-toxic, the time lengthening that re-pasteurization makes strawberry store,
3), use hilt strawberry to hemisection, the strawberry of cutting is placed in layer frame online, wherein, described layer frame net is for laying one deck stainless (steel) wire, repave last layer 20 order plastic wire, then the strawberry of cutting is placed on plastic wire, it is dry on the net that strawberry is placed on layer frame, circulating air can through the dry strawberry of filter screen, thus shorten drying time, layer frame is put again one deck plastic wire mainly in order to protect strawberry, because strawberry meat is softer, avoid it directly to contact stainless steel because of hard or heat transfer damage strawberry, affect product place appearance quality;
4), whole for the strawberry be well placed frame is pushed dehydrate in room, employing hot air circulation dehydrates, temperature remains on 40 DEG C, the time dehydrated is 4 hours, the water content of strawberry is < 7%, adopts circulating air dry, can utilize the energy of hot blast more fully, make strawberry can when temperature is lower, the short time be dry; Simultaneously strawberry drying adopts lower temperature drying and dehydrating, keeps the original nutritional labeling of strawberry dish and color, smell and taste to greatest extent, and save complicated technological process, energy-saving consumption-reducing, it is low that strawberry does moisture, is beneficial to long time stored, but being unlikely to strawberry, to do mouthfeel hard;
5), by the strawberry after dehydrating sort, packed or bottled, sealing.
Embodiment 2
The processing method of strawberry of the present invention, described processing method comprises the following steps:
1), selected plucked the same day, without worm, without rotting, without the strawberry of lopsided maturation lovely luster, stalk, for subsequent use;
2), 10 minutes are cleaned by flow deionized water, again with there being the supersonic wave cleaning machine of filter screen to add deionized water, salt and ginger juice clean 10 points, described water, the weight ratio of salt and ginger juice is 100: 1: 2, the temperature of water is 25 DEG C, described strawberry is as on filter screen, changing ozone concentration is again that 5mg/L Ozone Water cleans 10 minutes, clean and dried, strawberry surface is rough, more easily clean with Ultrasonic Cleaning, can cleaner for strawberry cleaning, and the process of cleaning can not damage strawberry, the effect of disinfection is played with salt in water and ginger juice, Ozone Water not only plays disinfection, can also clean up residual for strawberry surface agricultural simultaneously, the present invention's disinfectant used is natural non-stimulated, safety non-toxic, the time lengthening that re-pasteurization makes strawberry store,
3), with hilt strawberry to hemisection, the strawberry cut is placed in layer frame online after, with being 0.1% citric acid containing percentage by weight, 0.3% sodium benzoate, 0.3% calcium chloride, the color-preserving and hardening liquid spraying strawberry surface of 99.3% deionized water, then spray once with described color-preserving and hardening liquid again after dry 10 minutes, dry 10 minutes again, strawberry color-preserving and hardening completes, color-preserving and hardening adopts the color-preserving and hardening method of method than immersion type of jet printing type, the form trait of strawberry more intact, color is more bright-coloured, not yielding in dry run below, variable color, and adopt the dry method sprayed again that first sprays again, color-preserving and hardening liquid can be played one's part to the full, be conducive to better keeping strawberry shape and color, wherein, distance between described adjacent two layer frame nets is 10cm, the superposition number of plies of described layer frame net is 8, described layer frame net is for laying one deck stainless (steel) wire, repave last layer 20 order plastic wire, then the strawberry of cutting is placed on plastic wire, the strawberry otch of described cutting is placed on plastic wire down, every one deck plastic wire puts one deck strawberry, it is dry on the net that strawberry is placed on layer frame, circulating air can through the dry strawberry of filter screen, thus shorten drying time, layer frame puts one deck plastic wire more mainly in order to protect strawberry, because strawberry meat is softer, it is avoided directly to contact stainless steel because of hard or heat transfer damage strawberry, affect product place appearance quality,
4), whole for the strawberry be well placed frame is pushed dehydrate in room, it is first at 45 DEG C that described employing hot air circulation dehydrates, dehydrate 4 hours, 40 DEG C again, dehydrate 2 hours, adopt circulating air dry, the energy of hot blast can be utilized more fully, make strawberry can when temperature is lower, the short time be dry; Simultaneously strawberry drying adopts lower temperature drying and dehydrating, keeps the original nutritional labeling of strawberry dish and color, smell and taste to greatest extent, and save complicated technological process, energy-saving consumption-reducing, it is low that strawberry does moisture, is beneficial to long time stored, but being unlikely to strawberry, to do mouthfeel hard;
5), by the strawberry after dehydrating sort, packed or bottled, sealing.
The processing method of above-mentioned strawberry completes at closed sterile soft Processing Room, and described sterile processing room ozone sterilization, machines at closed sterile soft Processing Room, and the strawberry of preparation does healthy and safe.
Embodiment 3
The processing method of strawberry of the present invention, described processing method comprises the following steps:
1), selected plucked the same day, without worm, without rotting, without the strawberry of lopsided maturation lovely luster, stalk, for subsequent use;
2), 8 minutes are cleaned by flow deionized water, again with there being the supersonic wave cleaning machine of filter screen to add deionized water, salt and ginger juice clean 6 points, described water, the weight ratio of salt and ginger juice is 100: 3: 4, the temperature of water is 23 DEG C, described strawberry is as on filter screen, changing ozone concentration is again that 3mg/L Ozone Water cleans 8 minutes, clean and dried, strawberry surface is rough, more easily clean with Ultrasonic Cleaning, can cleaner for strawberry cleaning, and the process of cleaning can not damage strawberry, the effect of disinfection is played with salt in water and ginger juice, Ozone Water not only plays disinfection, can also clean up residual for strawberry surface agricultural simultaneously, the present invention's disinfectant used is natural non-stimulated, safety non-toxic, the time lengthening that re-pasteurization makes strawberry store,
3), with hilt strawberry to hemisection, wherein the strawberry cut is placed in layer frame online after, with being 0.1% citric acid containing percentage by weight, 0.3% sodium benzoate, 0.3% calcium chloride, the color-preserving and hardening liquid spraying strawberry surface of 99.3% deionized water, then spray once with described color-preserving and hardening liquid again after dry 10 minutes, dry 10 minutes again, strawberry color-preserving and hardening completes, again at temperature 40 DEG C by dry 1 hour of the strawberry that segments, after the moisture < 70% of strawberry, use maltose again, white sugar, calcium chloride adds deionized water dissolving, described maltose, white sugar, calcium chloride and deionized water weight ratio are 10: 10: 0.3: 100, the strawberry segmented described in adding sugaring 1 hour at temperature 2 DEG C, again sugaring liquid is filtered, every 10 parts of sugaring liquid add the boiling 30 minutes at temperature 100 DEG C of 2 parts of white sugar again, join after cooling in strawberry and carry out second time sugaring, sugaring 1 hour, sugaring completes, the strawberry that sugaring is good is placed in a layer frame net, distance between wherein said adjacent two layer frame nets is 15cm, the superposition number of plies of described layer frame net is 12, described layer frame net is for laying one deck stainless (steel) wire, repave last layer 25 order plastic wire, then the strawberry of cutting is placed on plastic wire, the strawberry otch of described cutting is placed on plastic wire down, every one deck plastic wire puts one deck strawberry, color-preserving and hardening adopts the color-preserving and hardening method of method than immersion type of jet printing type, the form trait of strawberry more intact, color is more bright-coloured, not yielding in dry run below, variable color, and adopt the dry method sprayed again that first sprays again, color-preserving and hardening liquid can be played one's part to the full, be conducive to better keeping strawberry shape and color, first dry strawberry before sugaring, strawberry is allowed to lose a certain amount of moisture, can allow the process completing sugaring of strawberry short time, substantially reduce the time of sugaring, secondary sugaring can make the color and luster of strawberry more good-looking, it is dry on the net that strawberry is placed on layer frame, circulating air can through the dry strawberry of filter screen, thus shorten drying time, layer frame puts one deck plastic wire more mainly in order to protect strawberry, because strawberry meat is softer, it is avoided directly to contact stainless steel because of hard or heat transfer damage strawberry, affect product place appearance quality,
4), whole for the strawberry be well placed frame is pushed dehydrate in room, employing hot air circulation dehydrates, temperature remains on 40 DEG C, the time dehydrated is 6 hours, the water content of strawberry is < 7%, adopts circulating air dry, can utilize the energy of hot blast more fully, make strawberry can when temperature is lower, the short time be dry; Simultaneously strawberry drying adopts lower temperature drying and dehydrating, keeps the original nutritional labeling of strawberry dish and color, smell and taste to greatest extent, and save complicated technological process, energy-saving consumption-reducing, it is low that strawberry does moisture, is beneficial to long time stored, but being unlikely to strawberry, to do mouthfeel hard;
5), by the strawberry after dehydrating sort, packed or bottled, sealing.
The processing method of above-mentioned strawberry completes at closed sterile soft Processing Room, and described sterile processing room ozone sterilization, machines at closed sterile soft Processing Room, and the strawberry of preparation does healthy and safe.
Embodiment 4
The processing method of strawberry of the present invention, described processing method comprises the following steps:
1), selected plucked the same day, without worm, without rotting, without the strawberry of lopsided maturation lovely luster, stalk, for subsequent use;
2), 10 minutes are cleaned by flow deionized water, again with there being the supersonic wave cleaning machine of filter screen to add deionized water, salt and ginger juice clean 10 points, described water, the weight ratio of salt and ginger juice is 100: 2: 3, the temperature of water is 22 DEG C, described strawberry is as on filter screen, changing ozone concentration is again that 4mg/L Ozone Water cleans 7 minutes, clean and dried, strawberry surface is rough, more easily clean with Ultrasonic Cleaning, can cleaner for strawberry cleaning, and the process of cleaning can not damage strawberry, the effect of disinfection is played with salt in water and ginger juice, Ozone Water not only plays disinfection, can also clean up residual for strawberry surface agricultural simultaneously, the present invention's disinfectant used is natural non-stimulated, safety non-toxic, the time lengthening that re-pasteurization makes strawberry store,
3), with hilt strawberry to hemisection, wherein the strawberry cut is placed in layer frame online after, with being 0.1% citric acid containing percentage by weight, 0.3% sodium benzoate, 0.3% calcium chloride, the color-preserving and hardening liquid spraying strawberry surface of 99.3% deionized water, then spray once with described color-preserving and hardening liquid again after dry 10 minutes, dry 10 minutes again, strawberry color-preserving and hardening completes, again under temperature 45 C by dry 1 hour of the strawberry that segments, after the moisture < 70% of strawberry, use maltose again, white sugar, calcium chloride adds deionized water dissolving, described maltose, white sugar, calcium chloride and deionized water weight ratio are 20: 20: 0.5: 150, the strawberry segmented described in adding sugaring 2 hours at temperature 5 DEG C, again sugaring liquid is filtered, every 10 parts of sugaring liquid add the boiling 30 minutes at temperature 100 DEG C of 2 parts of white sugar again, join after cooling in strawberry and carry out second time sugaring, sugaring 2 hours, sugaring completes, the strawberry that sugaring is good is placed in a layer frame net, distance between wherein said adjacent two layer frame nets is 13cm, the superposition number of plies of described layer frame net is 10, described layer frame net is for laying one deck stainless (steel) wire, repave last layer 20 order plastic wire, then the strawberry of cutting is placed on plastic wire, the strawberry otch of described cutting is placed on plastic wire down, every one deck plastic wire puts one deck strawberry, color-preserving and hardening adopts the color-preserving and hardening method of method than immersion type of jet printing type, the form trait of strawberry more intact, color is more bright-coloured, not yielding in dry run below, variable color, and adopt the dry method sprayed again that first sprays again, color-preserving and hardening liquid can be played one's part to the full, be conducive to better keeping strawberry shape and color, first dry strawberry before sugaring, strawberry is allowed to lose a certain amount of moisture, can allow the process completing sugaring of strawberry short time, substantially reduce the time of sugaring, secondary sugaring can make the color and luster of strawberry more good-looking, it is dry on the net that strawberry is placed on layer frame, circulating air can through the dry strawberry of filter screen, thus shorten drying time, layer frame puts one deck plastic wire more mainly in order to protect strawberry, because strawberry meat is softer, it is avoided directly to contact stainless steel because of hard or heat transfer damage strawberry, affect product place appearance quality,
4), whole for the strawberry be well placed frame is pushed dehydrate in room, employing hot air circulation dehydrates, temperature remains on 45 DEG C, the time dehydrated is 4 hours, the water content of strawberry is < 7%, adopts circulating air dry, can utilize the energy of hot blast more fully, make strawberry can when temperature is lower, the short time be dry; Simultaneously strawberry drying adopts lower temperature drying and dehydrating, keeps the original nutritional labeling of strawberry dish and color, smell and taste to greatest extent, and save complicated technological process, energy-saving consumption-reducing, it is low that strawberry does moisture, is beneficial to long time stored, but being unlikely to strawberry, to do mouthfeel hard;
5), by the strawberry after dehydrating sort, packed or bottled, sealing.
The processing method of above-mentioned strawberry completes at closed sterile soft Processing Room, and described sterile processing room ozone sterilization, machines at closed sterile soft Processing Room, and the strawberry of preparation does healthy and safe.
Embodiment 5
The processing method of strawberry of the present invention, described processing method comprises the following steps:
1), selected plucked the same day, without worm, without rotting, without the strawberry of lopsided maturation lovely luster, stalk, for subsequent use;
2), 10 minutes are cleaned by flow deionized water, again with there being the supersonic wave cleaning machine of filter screen to add deionized water, salt and ginger juice clean 10 points, described water, the weight ratio of salt and ginger juice is 100: 2: 3, the temperature of water is 22 DEG C, described strawberry is as on filter screen, changing ozone concentration is again that 4mg/L Ozone Water cleans 7 minutes, clean and dried, strawberry surface is rough, more easily clean with Ultrasonic Cleaning, can cleaner for strawberry cleaning, and the process of cleaning can not damage strawberry, the effect of disinfection is played with salt in water and ginger juice, Ozone Water not only plays disinfection, can also clean up residual for strawberry surface agricultural simultaneously, the present invention's disinfectant used is natural non-stimulated, safety non-toxic, the time lengthening that re-pasteurization makes strawberry store,
3), with hilt strawberry to hemisection, wherein the strawberry cut is placed in layer frame online after, with being 0.1% citric acid containing percentage by weight, 0.3% sodium benzoate, 0.3% calcium chloride, the color-preserving and hardening liquid spraying strawberry surface of 99.3% deionized water, then spray once with described color-preserving and hardening liquid again after dry 10 minutes, dry 10 minutes again, strawberry color-preserving and hardening completes, again under temperature 45 C by dry 1 hour of the strawberry that segments, after the moisture < 70% of strawberry, use maltose again, white sugar, calcium chloride adds deionized water dissolving, described maltose, white sugar, calcium chloride and deionized water weight ratio are 15: 15: 0.4: 130, the strawberry segmented described in adding sugaring 1.5 hours at temperature 4 DEG C, again sugaring liquid is filtered, every 10 parts of sugaring liquid add the boiling 30 minutes at temperature 100 DEG C of 2 parts of white sugar again, join after cooling in strawberry and carry out second time sugaring, sugaring 2 hours, sugaring completes, the strawberry that sugaring is good is placed in a layer frame net, distance between wherein said adjacent two layer frame nets is 13cm, the superposition number of plies of described layer frame net is 10, described layer frame net is for laying one deck stainless (steel) wire, repave last layer 20 order plastic wire, then the strawberry of cutting is placed on plastic wire, the strawberry otch of described cutting is placed on plastic wire down, every one deck plastic wire puts one deck strawberry, color-preserving and hardening adopts the color-preserving and hardening method of method than immersion type of jet printing type, the form trait of strawberry more intact, color is more bright-coloured, not yielding in dry run below, variable color, and adopt the dry method sprayed again that first sprays again, color-preserving and hardening liquid can be played one's part to the full, be conducive to better keeping strawberry shape and color, first dry strawberry before sugaring, strawberry is allowed to lose a certain amount of moisture, can allow the process completing sugaring of strawberry short time, substantially reduce the time of sugaring, secondary sugaring can make the color and luster of strawberry more good-looking, it is dry on the net that strawberry is placed on layer frame, circulating air can through the dry strawberry of filter screen, thus shorten drying time, layer frame puts one deck plastic wire more mainly in order to protect strawberry, because strawberry meat is softer, it is avoided directly to contact stainless steel because of hard or heat transfer damage strawberry, affect product place appearance quality,
4), whole for the strawberry be well placed frame is pushed dehydrate in room, employing hot air circulation dehydrates, temperature remains on 45 DEG C, the time dehydrated is 6 hours, the water content of strawberry is < 7%, adopts circulating air dry, can utilize the energy of hot blast more fully, make strawberry can when temperature is lower, the short time be dry; Simultaneously strawberry drying adopts lower temperature drying and dehydrating, keeps the original nutritional labeling of strawberry dish and color, smell and taste to greatest extent, and save complicated technological process, energy-saving consumption-reducing, it is low that strawberry does moisture, is beneficial to long time stored, but being unlikely to strawberry, to do mouthfeel hard;
5), by the strawberry after dehydrating sort, packed or bottled, sealing.
The processing method of above-mentioned strawberry completes at closed sterile soft Processing Room, and described sterile processing room ozone sterilization, machines at closed sterile soft Processing Room, and the strawberry of preparation does healthy and safe.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (9)
1. a processing method for strawberry, is characterized in that, described processing method comprises the following steps:
1), selected plucked the same day, without worm, without rotting, without the strawberry of lopsided maturation lovely luster, stalk, for subsequent use;
2), with flow deionized water cleaning 5-10 minute, divide with there being the supersonic wave cleaning machine of filter screen to add deionized water, salt and ginger juice cleaning 5-10 again, described strawberry as on filter screen, then change ozone concentration be 2-5mg/L Ozone Water cleaning 5-10 minute, cleaned and dried;
3), with hilt strawberry to hemisection, the strawberry of cutting is placed in layer frame online, wherein, described layer frame net, for laying one deck stainless (steel) wire, repaves last layer 20-25 order plastic wire, is then placed on plastic wire by the strawberry of cutting;
4), by whole for the strawberry be well placed frame pushing dehydrates in room, and adopt hot air circulation to dehydrate, temperature remains on 40-45 DEG C, and the time dehydrated is 4-6 hour, and the water content of strawberry is < 7%;
5), by the strawberry after dehydrating sort, packed or bottled, sealing.
2. the processing method of strawberry according to claim 1, is characterized in that, step 2) described in the weight ratio of water, salt and ginger juice be 100: 1-3: 2-4, the temperature of water is 20-25 DEG C.
3. the processing method of strawberry according to claim 1, it is characterized in that, in step 3) in also comprise the step of strawberry color-preserving and hardening, wherein the strawberry cut is placed in layer frame online after, with being 0.1% citric acid containing percentage by weight, 0.3% sodium benzoate, 0.3% calcium chloride, the color-preserving and hardening liquid spraying strawberry surface of 99.3% deionized water, then sprays once with described color-preserving and hardening liquid after dry 10 minutes again, dry 10 minutes again, strawberry color-preserving and hardening completed.
4. the processing method of the strawberry according to claim 1 or 3, it is characterized in that, in step 3) in also comprise the step of strawberry sugaring, by dry 1 hour of the strawberry that segments at temperature 40-45 DEG C, after the moisture < 70% of strawberry, use maltose again, white sugar, calcium chloride adds deionized water dissolving, described maltose, white sugar, calcium chloride and deionized water weight ratio are 10-20: 10-20: 0.3-0.5: 100-150, the strawberry segmented described in adding is sugaring 1-2 hour at temperature 2-5 DEG C, again sugaring liquid is filtered, every 10 parts of sugaring liquid add the boiling 30 minutes at temperature 100 DEG C of 2 parts of white sugar again, join after cooling in strawberry and carry out second time sugaring, sugaring 1-2 hour, sugaring completes.
5. the processing method of strawberry according to claim 4, is characterized in that, after described strawberry sugaring completes, by the deionized water of flowing, strawberry is cleaned up.
6. the processing method of strawberry according to claim 1, is characterized in that, step 3) described in adjacent two layer frame nets between distance be 10-15cm, the superposition number of plies of described layer frame net is 8-12.
7. the processing method of strawberry according to claim 1, is characterized in that, step 3) described in the strawberry otch of cutting be placed in down on plastic wire, every one deck plastic wire puts one deck strawberry.
8. the processing method of strawberry according to claim 1, is characterized in that, step 4) described in adopt hot air circulation to dehydrate to be first 45 DEG C, dehydrate 4 hours, then 40 DEG C, dehydrate 2 hours.
9. the processing method of strawberry according to claim 1, is characterized in that, described processing method completes at closed sterile soft Processing Room, described sterile processing room ozone sterilization.
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| CN113545409A (en) * | 2021-06-08 | 2021-10-26 | 浙江中检海澳思生物科技有限公司 | Dried strawberry product with high SOD enzyme activity and preparation method thereof |
| CN115251153A (en) * | 2022-08-02 | 2022-11-01 | 四川中蓝农业科技发展有限公司 | Blueberry preservation method |
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Application publication date: 20151223 |