CN105831382A - Deep-frozen dried strawberry and production process thereof - Google Patents
Deep-frozen dried strawberry and production process thereof Download PDFInfo
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- CN105831382A CN105831382A CN201610366653.0A CN201610366653A CN105831382A CN 105831382 A CN105831382 A CN 105831382A CN 201610366653 A CN201610366653 A CN 201610366653A CN 105831382 A CN105831382 A CN 105831382A
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- fragariae ananssae
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- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 30
- 241000220223 Fragaria Species 0.000 claims abstract description 22
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 15
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 15
- 239000011718 vitamin C Substances 0.000 claims abstract description 15
- 235000015206 pear juice Nutrition 0.000 claims abstract description 14
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 14
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 12
- 239000001354 calcium citrate Substances 0.000 claims abstract description 12
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 27
- 229930006000 Sucrose Natural products 0.000 claims description 27
- 238000000315 cryotherapy Methods 0.000 claims description 21
- 235000015165 citric acid Nutrition 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 238000005516 engineering process Methods 0.000 claims description 15
- 235000016709 nutrition Nutrition 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 238000002372 labelling Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 235000021017 pears Nutrition 0.000 claims description 5
- 238000009923 sugaring Methods 0.000 claims description 5
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000006188 syrup Substances 0.000 abstract 2
- 235000020357 syrup Nutrition 0.000 abstract 2
- 244000099147 Ananas comosus Species 0.000 abstract 1
- 235000007119 Ananas comosus Nutrition 0.000 abstract 1
- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides deep-frozen dried strawberry and a production process thereof having simple procedure and processing convenience. The deep-frozen dried strawberry is made with the following materials according to parts by weight: 75-85 parts of fresh strawberry, 15-20 parts of white granulated sugar, 0.2-0.5 part of vitamin C, 0.2-0.5 part of citric acid, 1-3 parts of raw pear juice, and 1-3 parts of pineapple juice; the production process of the deep-frozen dried strawberry includes: selecting material: making sugary water by stewing; making syrup: weighing vitamin C, citric acid, raw pear juice and pineapple juice, and pouring them into the sugary water; sugar-soaking: pouring the washed strawberry into the above-mentioned syrup, adding calcium citrate according to a weight ratio of strawberry to calcium citrate being 120:1, extracting pressure within a low pressure barrel by using a low-pressure pump so that nutrients of the citric acid, raw pear and pineapple to permeate in the strawberry, and repeating this operation two to three times; setting out; cooling; drying; inspecting quality; packaging.
Description
Technical field
The present invention relates to a kind of Fructus Fragariae Ananssae do, be specifically related to a kind of cryotherapy Fructus Fragariae Ananssae and do and production technology.
Background technology
Strawberry nutrition enriches, the abundantest containing the several mineral materials, especially Vitamin C content such as fructose, sucrose, citric acid, malic acid, salicylic acid, aminoacid and calcium, phosphorus, ferrum, just contains vitamin C 60 milligrams in every 100 grams of Fructus Fragariae Ananssaes.Carotene contained in Fructus Fragariae Ananssae is the important substance of synthetic vitamin A, has improving eyesight nourishing the liver effect.More the nutritional labeling of Fructus Fragariae Ananssae, easily by human consumption, absorption, is eaten and also will not be suffered from cold or get angry, and is all-ages health food.But Fructus Fragariae Ananssae belongs to berry fruits, fresh Fructus Fragariae Ananssae is difficult to store, and goes out more should not carry, and fresh strawberry is difficult to meet the demand of people.
Summary of the invention
It is an object of the present invention to provide a kind of operation cryotherapy Fructus Fragariae Ananssae simple and easy to process to do and production technology.
For achieving the above object, the present invention is by the following technical solutions:
A kind of cryotherapy Fructus Fragariae Ananssae does, and it is made up of the raw material of following weight portion:
Fresh strawberry 75-85, white sugar 15-20, vitamin C 0.2-0.5, citric acid 0.2-0.5, pear juice 1-3, pineapple juice 1-3；
The production technology that described cryotherapy Fructus Fragariae Ananssae does is as follows:
A. select materials: fresh strawberry, remove wormed fruit, bad fruit, remove the base of a fruit, with clean water clean after dry；
B. sucrose solution boils: weighs white sugar and incorporates in clear water with weight ratio 100:20 ratio, be heated to 100 DEG C, makes white sugar melt, after pour in low pressure bucket；
C. sugar liquid makes: weighs vitamin C, citric acid, pear juice and pineapple juice, pours in sucrose solution；
D. sugaring: clean Fructus Fragariae Ananssae is poured in above-mentioned sugar liquid, and add calcium citrate, Fructus Fragariae Ananssae and calcium citrate weight ratio are 120:1, utilize low-lift pump, pressure in extraction low pressure bucket, makes citric acid, raw pears, Fructus Ananadis comosi nutritional labeling penetrate in low pressure in Fructus Fragariae Ananssae, repeatable operation 2-3 time；
E. balance: Fructus Fragariae Ananssae is pulled out and swings on charging tray；
f.
Cooling: push fridge, freezing 120 minutes at low temperature-25 DEG C；
G. it is dried: the charging tray freezed level being under vacuum conditions dried and doing moisture control to Fructus Fragariae Ananssae is less than 5%；
H. quality inspection；
I. pack.
The above-mentioned dry preferred version of cryotherapy Fructus Fragariae Ananssae, it is made up of the raw material of following weight portion: fresh strawberry 80, white sugar 19.5, vitamin C 0.2, citric acid 0.3, pear juice 1.5, pineapple juice 1.5.
The production technology that a kind of cryotherapy Fructus Fragariae Ananssae is dry, comprises the following steps that
A. select materials: fresh strawberry, remove wormed fruit, bad fruit, remove the base of a fruit, with clean water clean after dry；
B. sucrose solution boils: weighs white sugar and incorporates in clear water with weight ratio 100:20 ratio, be heated to 100 DEG C, makes white sugar melt, after pour in low pressure bucket；
C. sugar liquid makes: weighs vitamin C, citric acid, pear juice and pineapple juice, pours in sucrose solution；
D. sugaring: clean Fructus Fragariae Ananssae is poured in above-mentioned sugar liquid, and add calcium citrate, Fructus Fragariae Ananssae and calcium citrate weight ratio are 120:1, utilize low-lift pump, pressure in extraction low pressure bucket, makes citric acid, raw pears, Fructus Ananadis comosi nutritional labeling penetrate in low pressure in Fructus Fragariae Ananssae, repeatable operation 2-3 time；
E. balance: Fructus Fragariae Ananssae is pulled out and swings on charging tray；
f.
Cooling: push fridge, freezing 120 minutes at low temperature-25 DEG C；
G. it is dried: the charging tray freezed level being under vacuum conditions dried and doing moisture control to Fructus Fragariae Ananssae is less than 5%；
H. quality inspection；
I. pack.
The production technology that above-mentioned cryotherapy Fructus Fragariae Ananssae is dry, when being dried in step g, holding vacuum is at below 100Pa, and keeps heating tank temperature higher 5-8 DEG C than temperature of heating plate, and separator temperature is in the range of-25-35 DEG C.
The production technology that above-mentioned cryotherapy Fructus Fragariae Ananssae is dry, when packaging, ambient temperature is 18～25 DEG C, and humidity is 20～45%.
Fructus Fragariae Ananssae of the present invention is dry keeps food tissue structure, nutritional labeling and flavor substance to be basically unchanged, and particularly physiologically active ingredient retention rate is up to 90%；Outward appearance is the most dry and cracked, does not shrinks, and maintains the original profile of food and color and luster；Product is without Surface hardened layer, and tissue is in porous spongy, and therefore rehydration performance is good, and rehydration time is 35S, instant, and immersion is the most resilient, thus determines its status in instant fast food.
Detailed description of the invention
For making the purpose of the present invention, technical scheme and advantage clearer, by the following examples, the present invention is described in more detail.
A kind of cryotherapy Fructus Fragariae Ananssae does, and cryotherapy Fructus Fragariae Ananssae is dry is made up of the raw material of following weight portion:
Fresh strawberry 75-85, white sugar 15-20, vitamin C 0.2-0.5, citric acid 0.2-0.5, pear juice 1-3, pineapple juice 1-3；In preferred version, cryotherapy Fructus Fragariae Ananssae is dry is made up of the raw material of following weight portion: fresh strawberry 80, white sugar 19.5, vitamin C 0.2, citric acid 0.3, pear juice 1.5, pineapple juice 1.5.
The production technology that a kind of cryotherapy Fructus Fragariae Ananssae is dry, comprises the following steps that
A. select materials: fresh strawberry, remove wormed fruit, bad fruit, remove the base of a fruit, with clean water clean after dry；
B. sucrose solution boils: weighs white sugar and incorporates in clear water with weight ratio 100:20 ratio, be heated to 100 DEG C, makes white sugar melt, after pour in low pressure bucket；
C. sugar liquid makes: weighs vitamin C, citric acid, pear juice and pineapple juice, pours in sucrose solution；
D. sugaring: clean Fructus Fragariae Ananssae is poured in above-mentioned sugar liquid, and add calcium citrate, Fructus Fragariae Ananssae and calcium citrate weight ratio are 120:1, utilize low-lift pump, pressure in extraction low pressure bucket, makes citric acid, raw pears, Fructus Ananadis comosi nutritional labeling penetrate in low pressure in Fructus Fragariae Ananssae, repeatable operation 2-3 time；
E. balance: Fructus Fragariae Ananssae is pulled out and swings on charging tray；
f.
Cooling: push fridge, freezing 120 minutes at low temperature-25 DEG C；
G. it is dried: the charging tray freezed level under vacuum conditions is dried, keep vacuum at below 100Pa, and keeping heating tank temperature higher 5-8 DEG C than temperature of heating plate, by separator temperature in the range of-25-35 DEG C, it is ensured that when delivering from godown, Fructus Fragariae Ananssae does moisture control is less than 5%；
H. select: pick out in irregular shape, underproof product, separate product level；
I. quality inspection: the low-temperature freeze drying strawberry slice after selecting, through metal detector, detects whether that containing metal impurities, examination criteria is: Φ Fe >=0.5mm, Φ Sus >=1mm；
J. packaging: the sample of select is packaged in aluminium foil bag, and when packaging, ambient temperature is 18～25 DEG C, and humidity is 20～45%.
Raw material is purchased in a large number season at strawberry production, directly the standby processing of warehouse-in freezing uses, decrease raw material and store the drawback that the phase is short, be difficult to storage, raw material uses eats sugar technology, both improve the sensory effects of product, there is the local flavor adding product, utilize ultra low temperature vacuum dry technology, save the nutrition of the trace element such as the vitamin of Fructus Fragariae Ananssae itself, mineral to greatest extent, without other food additive such as preservative, natural nutrition, it is convenient for carrying again, the most edible, meet the requirement of people；Fructus Fragariae Ananssae and pear juice and pineapple juice effective ingredient Synergistic, make product nutrition of the present invention abundanter.
Claims (5)
1. a cryotherapy Fructus Fragariae Ananssae does, it is characterised in that: cryotherapy Fructus Fragariae Ananssae is dry is made up of the raw material of following weight portion:
Fresh strawberry 75-85, white sugar 15-20, vitamin C 0.2-0.5, citric acid 0.2-0.5, pear juice 1-3, pineapple juice 1-3；
The production technology that described cryotherapy Fructus Fragariae Ananssae does is as follows:
A. select materials: fresh strawberry, remove wormed fruit, bad fruit, remove the base of a fruit, with clean water clean after dry；
B. sucrose solution boils: weighs white sugar and incorporates in clear water with weight ratio 100:20 ratio, be heated to 100 DEG C, makes white sugar melt, after pour in low pressure bucket；
C. sugar liquid makes: weighs vitamin C, citric acid, pear juice and pineapple juice, pours in sucrose solution；
D. sugaring: clean Fructus Fragariae Ananssae is poured in above-mentioned sugar liquid, and add calcium citrate, Fructus Fragariae Ananssae and calcium citrate weight ratio are 120:1, utilize low-lift pump, pressure in extraction low pressure bucket, makes citric acid, raw pears, Fructus Ananadis comosi nutritional labeling penetrate in low pressure in Fructus Fragariae Ananssae, repeatable operation 2-3 time；
E. balance: Fructus Fragariae Ananssae is pulled out and swings on charging tray；
F. cooling: push fridge, freezing 120 minutes at low temperature-25 DEG C；
G. it is dried: the charging tray freezed level being under vacuum conditions dried and doing moisture control to Fructus Fragariae Ananssae is less than 5%；
H. quality inspection；
I. pack.
The most according to claim 1, cryotherapy Fructus Fragariae Ananssae does, it is characterised in that: cryotherapy Fructus Fragariae Ananssae is dry is made up of the raw material of following weight portion: fresh strawberry 80, white sugar 19.5, vitamin C 0.2, citric acid 0.3, pear juice 1.5, pineapple juice 1.5.
3. the production technology that cryotherapy Fructus Fragariae Ananssae described in a claim 1 or 2 is dry, it is characterised in that: comprise the following steps that
A. select materials: fresh strawberry, remove wormed fruit, bad fruit, remove the base of a fruit, with clean water clean after dry；
B. sucrose solution boils: weighs white sugar and incorporates in clear water with weight ratio 100:20 ratio, be heated to 100 DEG C, makes white sugar melt, after pour in low pressure bucket；
C. sugar liquid makes: weighs vitamin C, citric acid, pear juice and pineapple juice, pours in sucrose solution；
D. sugaring: clean Fructus Fragariae Ananssae is poured in above-mentioned sugar liquid, and add calcium citrate, Fructus Fragariae Ananssae and calcium citrate weight ratio are 120:1, utilize low-lift pump, pressure in extraction low pressure bucket, makes citric acid, raw pears, Fructus Ananadis comosi nutritional labeling penetrate in low pressure in Fructus Fragariae Ananssae, repeatable operation 2-3 time；
E. balance: Fructus Fragariae Ananssae is pulled out and swings on charging tray；
F. cooling: push fridge, freezing 120 minutes at low temperature-25 DEG C；
G. it is dried: the charging tray freezed level being under vacuum conditions dried and doing moisture control to Fructus Fragariae Ananssae is less than 5%；
H. quality inspection；
I. pack.
4. the production technology that cryotherapy Fructus Fragariae Ananssae is dry as claimed in claim 3, it is characterised in that: when being dried in step g, holding vacuum is at below 100Pa, and keeps heating tank temperature higher 5-8 DEG C than temperature of heating plate, and separator temperature is in the range of-25-35 DEG C.
5. the production technology that cryotherapy Fructus Fragariae Ananssae is dry as claimed in claim 3, it is characterised in that: when packaging, ambient temperature is 18～25 DEG C, and humidity is 20～45%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610366653.0A CN105831382A (en) | 2016-05-30 | 2016-05-30 | Deep-frozen dried strawberry and production process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610366653.0A CN105831382A (en) | 2016-05-30 | 2016-05-30 | Deep-frozen dried strawberry and production process thereof |
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| Publication Number | Publication Date |
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| CN105831382A true CN105831382A (en) | 2016-08-10 |
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| CN201610366653.0A Pending CN105831382A (en) | 2016-05-30 | 2016-05-30 | Deep-frozen dried strawberry and production process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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|---|---|---|---|---|
| CN1279908A (en) * | 2000-07-11 | 2001-01-17 | 杨凯 | Method for preparing sugared red bean |
| CN1663403A (en) * | 2005-02-05 | 2005-09-07 | 杭州浙人生物科技有限公司 | Dehydrating method with color, shape and taste keeping functions for fruit and vegetable |
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| CN105076647A (en) * | 2015-09-06 | 2015-11-25 | 新疆玉维鲜农业科技中心 | Low-sugar strawberry preserved fruit and preparation method thereof |
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| 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 |
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