CN106689632A - Strawberry preserved fruit preparation technique - Google Patents
Strawberry preserved fruit preparation technique Download PDFInfo
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- CN106689632A CN106689632A CN201710027463.0A CN201710027463A CN106689632A CN 106689632 A CN106689632 A CN 106689632A CN 201710027463 A CN201710027463 A CN 201710027463A CN 106689632 A CN106689632 A CN 106689632A
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- strawberry
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 102
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 102
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 13
- 244000307700 Fragaria vesca Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 101
- 235000000346 sugar Nutrition 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002791 soaking Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000002386 leaching Methods 0.000 claims description 37
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 33
- 238000010257 thawing Methods 0.000 claims description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 206010036590 Premature baby Diseases 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
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- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 244000194101 Ginkgo biloba Species 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 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 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000005303 weighing Methods 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
- 206010002368 Anger Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 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
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001662 opsonic effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 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)
Abstract
The invention discloses a strawberry preserved fruit preparation technique. The strawberry preserved fruit preparation technique comprises the following steps: inspecting and accepting raw materials and auxiliary materials, sorting, putting in a basket, protecting color, unfreezing, cleaning, draining water, dissolving sugar, soaking in sugar, rinsing, placing in a plate, baking, cooling, and sorting. The preparation technique is simple, the cost is low, the original high nutritive value and the delicious taste of the strawberry are fully kept, and a high value-added strawberry snack is developed.
Description
Technical field
The invention belongs to a kind of fruit deep process technology field, and in particular to a kind of preserved fruit with strawberry preparation technology.
Background technology
Strawberry is bright in colour, and fruit soft and succulency, aromatic flavour, sweet and sour palatability is nutritious；Containing abundant vitamin
C, effect of helpful digestion, at the same time, strawberry can also consolidate gums, fresh breath, moist throat.The irascibility of spring people
Often more vigorous, having some strawberry can play inhibitory action.In addition, strawberry preferably eats after the meal, because it contains a large amount of fruits
Glue and cellulose, can promote gastrointestinal peristalsis, help digest, improve constipation, prevention hemorrhoid, intestinal cancer.
Strawberry has following edibility：
(1) there is carrotene contained in strawberry improving eyesight nourishing the liver to act on；
(2) strawberry has certain nourishing opsonic action to intestines and stomach and anaemia；
(3) strawberry in addition to it can prevent scurvy, to preventing and treating artery sclerosis, coronary heart disease also has preferable curative effect；
(4) strawberry is the abundant plant of tanin content, and the absorption of carcinogenic chemical can be prevented in vivo；
(5) aspartic acid is contained in strawberry, the internal heavy metal ion of removing that can be naturally gentle；
(6) strawberry rich in amino acid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carrotene, vitamin B1,
B2, nicotinic acid and mineral calcium, magnesium, phosphorus, potassium, iron etc., these nutrient opposite long hairs give birth to good facilitation, to old man,
Children are of great advantage.
The content of the invention
It is an object of the invention to disclose a kind of food and preparation method thereof, i.e., a kind of preserved fruit with strawberry preparation technology, it is more
The vacancy on current food products market has been mended, it is quality-high and inexpensive, it is suitable for people of all ages.
The present invention is achieved through the following technical solutions, a kind of preserved fruit with strawberry preparation technology, comprises the following steps：
A kind of preserved fruit with strawberry preparation technology, it is characterised in that：Comprise the following steps,
1st, former, auxiliary material is checked and accepted：The strawberry that wherein raw material is cleaned up using freezing；
2nd, choose, fill basket：Strawberry is divided into level Four by grader, and the strawberry of minimal level is weighed packaging, cancelling stocks, artificial sort out
The non-compliant raw material such as overdone, fragmentary, prematurity and debris, dress basket is uniformly distributed by the strawberry of select, to be no more than
Basket open is advisable, and adds a cover plate fastening firm；
3rd, color protection, defrosting：The strawberry that basket will be installed is put into the defrosting tank equipped with clear water, liquid level should be higher than that 10 centimetres of strawberry with
On, color protection 4h, defrosting tank circulating-heating to 10-30 DEG C of temperature, total circulation time is more than 5h；
4th, cleaning, draining：The strawberry of color protection is opened into hanging basket, the strawberry in strawberry basket is poured on rinsing table, picked out not
Qualified substandard products raw material, basket is individually filled by Bluish white strawberry, and the strawberry of pink individually fills basket；
5th, sugar is changed：Inspissated juice, honey, water are pressed 89：10：1 mass ratio mixing, sterilization temperature is 106 DEG C, is pumped into liquid glucose
Tank, is diluted with water pol for 50 ° of BX, and sterilized again, temperature is 85-98 DEG C, and liquid glucose finally is delivered into Vacuum Sugar-Soaking Jar；
6th, sugar is soaked：After liquid glucose temperature drops to 70 DEG C, the raw material that will install basket is put into Vacuum Sugar-Soaking Jar, it is ensured that fruit is totally submerged in
In liquid glucose, liquid glucose is higher than fruit more than 10 centimetres, opens the rear that tank is covered and be moved in Vacuum Sugar-Soaking Jar, and liquid glucose temperature is dropped to
After 50 DEG C, circulate 15 minutes, it is ensured that well mixed, open the rear that tank is covered and be moved in leaching sugar bowl；
（1）Vacuum cold soaking sugar：After 5 hours, temperature is cooled to less than 30 DEG C to leaching sugar, circulates 25 minutes, starts to vacuumize, vacuum
Degree is closed and evacuates valve in below 0.001-0.098Mpa, opens vacuum-breaking valve, after being sunk to the bottom completely from visor observation hanging basket,
Vacuum-breaking valve is closed, vacuum sugar-soaking 30min is carried out, vacuum-breaking valve is then opened, leaching sugar bowl is vented to atmospheric pressure state, rise tank
Lid.
（2）Normal temperature leaching sugar：Cover keeps it turned on carries out normal temperature leaching sugar, and the ripe sugared overall process of strawberry leaching is that 10-12 is small
When, the bluish white sugared overall process of fruit leaching is 22-24 hours.
(3) pol is detected：Liquid glucose pol, strawberry center pol, grass must be detected during sugar is soaked with hand-hold refractometer
Certain kind of berries center pol reaches 35-45 ° of BX side can go out tank balance, and then continuation leaching sugar to the strawberry center pol less than 35 ° of BX reaches 35-
45°BX。
7th, rinsing, balance：The strawberry that good sugar will be soaked is put into drip washing 6-15s in 20~30 DEG C of water, and surface is rinsed completely
Taken out after liquid glucose, the baking tray surface a small amount of glycerine of uniform application uniformly puts fruit；
8th, toast：The strawberry that disk will be set is put into baking in barn；Baking temperature is divided into three phases：
（1）First stage：75 DEG C of temperature, humidity 30%-60%, time 6h；After first baking stage terminated, roasting car is pulled out, stirred
Strawberry on baking tray, is then charged into barn；
（2）Second stage：65 DEG C of temperature, humidity 20%-50%, time 6h detect dried strawberry moisture content, the strawberry moisture of qualified by baking
Should be in 15-19%；
(3) phase III：40 DEG C of temperature, humidity 15%-20%, time 0.5h；
9th, cool down, choose：Dried strawberry is cooled to less than 30 DEG C in make-up room, is selected, pick out wormed fruit, broken fruit, overdone fruit,
Burned fruit, is placed on substandard products basket.
Beneficial effects of the present invention：It is preparation process is simple of the present invention, with low cost, it has been sufficiently reserved the original Gao Ying of strawberry
Support value, and deliciousness taste, develop a kind of strawberry high added value snacks.
Specific embodiment
Embodiment 1
A kind of preserved fruit with strawberry preparation technology, comprises the following steps：
1st, former, auxiliary material is checked and accepted：Wherein raw material is the strawberry that cleans up of freezing, and auxiliary material is to meet the concentration of buying acceptance criteria really
Juice, honey, water.
2nd, choose, fill basket：Strawberry is divided into 4 grades by grader, and the strawberry of minimal level is weighed packaging, and cancelling stocks is manually picked
The non-compliant raw material such as overdone, fragmentary, prematurity and debris are selected, the strawberry of select dress basket is uniformly distributed, with not
It is advisable more than basket open, adds a cover plate fastening firm.
3rd, color protection, defrosting：The strawberry that basket will be installed is put into the defrosting tank equipped with clear water, and liquid level should be higher than that 10 lis of fruit
Rice, color protection 4h, then circulating-heating 8 times are heated to 30 DEG C of temperature, total cycle time 5 hours.
4th, cleaning, draining：The strawberry of color protection is opened into hanging basket, the strawberry in strawberry basket is poured on rinsing table, selected
Go out underproof substandard products raw material, Bluish white strawberry is individually filled into basket, the strawberry of pink individually fills basket, and rinse water pours strawberry
Basket, 7.5 kilograms of dress fruit, 450 kilograms of each hanging basket dress fruit, whole basket draining 30min, 6 hours draining time are ensured per basket.
5th, sugar is changed：It is 89 by inspissated juice, honey, water example in mass ratio：10：1 is matched, and using 106 DEG C of temperature
Degree is sterilized, is then pumped into liquid glucose tank, is diluted with water pol for 50 ° of BX, and sterilization temperature is 85 DEG C, and liquid glucose finally is delivered into vacuum
Leaching sugar bowl.
6th, sugar is soaked：After liquid glucose temperature drops to 70 DEG C, the raw material that will install basket is put into Vacuum Sugar-Soaking Jar, it is ensured that fruit whole
It is immersed in liquid glucose, liquid glucose is higher than 10 centimetres of fruit, opens the rear that tank is covered and be moved in leaching sugar bowl, waits liquid glucose temperature to drop to 50
After DEG C, circulate 15 minutes, it is ensured that well mixed, open the rear that tank is covered and be moved in leaching sugar bowl.
（1）Vacuum cold soaking sugar：After 5 hours, temperature is cooled to 30 DEG C to leaching sugar, circulates 25 minutes, starts to vacuumize, vacuum
Degree is closed and evacuates valve in below 0.001Mpa, opens vacuum-breaking valve, after being sunk to the bottom completely from visor observation hanging basket, is closed broken
Vacuum valve, carries out vacuum sugar-soaking 30min.Then vacuum-breaking valve is opened, leaching sugar bowl is vented to atmospheric pressure state, rise cover.
（2）Normal temperature leaching sugar：Cover keeps it turned on carries out normal temperature leaching sugar, and the ripe sugared overall process of strawberry leaching is 10 hours,
The bluish white sugared overall process of fruit leaching is 22 hours.
(3) pol is detected：Liquid glucose pol, strawberry center pol, grass must be detected during sugar is soaked with hand-hold refractometer
Certain kind of berries center pol reaches 35 ° of BX sides can go out tank balance, and then continuation leaching sugar to the strawberry center pol less than 35 ° of BX reaches 35BX.
7th, rinsing, balance：The strawberry that good sugar will be soaked is put into drip washing 6s in 20 DEG C of water, is taken after the liquid glucose that surface is rinsed completely
Go out, the baking tray surface a small amount of glycerine of uniform application prevents from sticking to the pan, and uniformly puts fruit, must not stack, and picks out underproof worm
Really, decayed fruit, blue or green head fruit are put into waste product basket, and per tour is weighed and offers squad leader, dyes uneven fruit, choose and deliver to the sugared car of leaching（Leaching sugar
Car liquid glucose is according to bluish white fruit sugar fluid configuration）, dyeing treatment again.
8th, toast：The strawberry that disk will be set is put into baking in barn.Baking temperature is divided into three phases：One stage：Temperature
75 DEG C, humidity 30%, 6h；After first baking stage terminated, roasting car is pulled out, stir the strawberry on baking tray, be then charged into barn, the
Two-stage：65 DEG C of temperature, about humidity 20%, 6h, detect dried strawberry moisture content, and the strawberry moisture of qualified by baking should be 15%, the 3rd rank
Section：40 DEG C of temperature, humidity 15%%, during cooling 0.5.
9th, cool down, choose：Dried strawberry is cooled to less than 30 DEG C in make-up room, is selected, and picks out wormed fruit, broken fruit, mistake
Ripe fruit, burned fruit, are placed on substandard products basket, after weighing, report to squad leader, and qualified dried strawberry is mounted in plastic product case, per case 10
Kilogram.
Embodiment 2
A kind of preserved fruit with strawberry preparation technology, it is characterised in that：Comprise the following steps,
1st, former, auxiliary material is checked and accepted：Wherein raw material is the strawberry that cleans up of freezing, and auxiliary material is to meet the concentration of buying acceptance criteria really
Juice, white granulated sugar, water.
2nd, choose, fill basket：Strawberry is divided into level Four by grader, and the strawberry of minimal level is weighed packaging, and cancelling stocks is manually picked
The non-compliant raw material such as overdone, fragmentary, prematurity and debris are selected, the strawberry of select dress basket is uniformly distributed, with not
It is advisable more than basket open, adds a cover plate fastening firm；
3rd, color protection, defrosting：The strawberry that basket will be installed is put into the defrosting tank equipped with clear water, and liquid level should be higher than that 12 centimetres of strawberry, shield
Color 4h, then circulating-heating 10 times are heated to 10 DEG C of temperature, total cycle time 6 hours；
4th, cleaning, draining：The strawberry of color protection is opened into hanging basket, the strawberry in strawberry basket is poured on rinsing table, picked out not
Qualified substandard products raw material, basket is individually filled by Bluish white strawberry, and the strawberry of pink individually fills basket, and rinse water pours strawberry basket, often
Basket ensures 7.5 kilograms of dress fruit, 450 kilograms of each hanging basket dress fruit, whole basket draining 40min；
5th, sugar is changed：Inspissated juice, white granulated sugar, water are pressed 89：10：1 mass ratio mixing, sterilization temperature is 106 DEG C, is pumped into sugar
Flow container, is diluted with water pol for 50 ° of BX, and sterilized again, temperature is 98 DEG C, and liquid glucose finally is delivered into Vacuum Sugar-Soaking Jar；
6th, sugar is soaked：After liquid glucose temperature drops to 70 DEG C, the raw material that will install basket is put into Vacuum Sugar-Soaking Jar, it is ensured that fruit is totally submerged in
In liquid glucose, liquid glucose is higher than 12 centimetres of fruit, opens the rear that tank is covered and be moved in Vacuum Sugar-Soaking Jar, and liquid glucose temperature drops to 50 DEG C
Afterwards, circulate 15 minutes, it is ensured that well mixed, open the rear that tank is covered and be moved in leaching sugar bowl；
（1）Vacuum cold soaking sugar：After 5 hours, temperature is cooled to less than 30 DEG C to leaching sugar, circulates 25 minutes, starts to vacuumize, vacuum
Degree is closed and evacuates valve in below 0.010Mpa, opens vacuum-breaking valve, after being sunk to the bottom completely from visor observation hanging basket, is closed broken
Vacuum valve, carries out vacuum sugar-soaking 30min, then opens vacuum-breaking valve, and leaching sugar bowl is vented to atmospheric pressure state, rises cover.
（2）Normal temperature leaching sugar：Cover keeps it turned on carries out normal temperature leaching sugar, and the ripe sugared overall process of strawberry leaching is 12 hours,
The bluish white sugared overall process of fruit leaching is 24 hours.
(3) pol is detected：Liquid glucose pol, strawberry center pol, grass must be detected during sugar is soaked with hand-hold refractometer
Certain kind of berries center pol reaches 45 ° of BX sides can go out tank balance, and then continuation leaching sugar to the strawberry center pol less than 35 ° of BX reaches 45 ° of BX.
7th, rinsing, balance：The strawberry that good sugar will be soaked is put into drip washing 15s in 30 DEG C of water, after the liquid glucose on surface is rinsed completely
Take out, the baking tray surface a small amount of glycerine of uniform application prevents from sticking to the pan, and uniformly puts fruit；
8th, toast：The strawberry that disk will be set is put into baking in barn；Baking temperature is divided into three phases：One stage：75 DEG C of temperature,
Humidity 60%, time 6h；After first baking stage terminated, roasting car is pulled out, stir the strawberry on baking tray, be then charged into barn, second
Stage：65 DEG C of temperature, humidity 50%, time 6h detect dried strawberry moisture content, and the strawberry moisture of qualified by baking should be 19%, the 3rd rank
Section：40 DEG C of temperature, humidity 20%, during time 0.5.
9th, cool down, choose：Dried strawberry is cooled to less than 30 DEG C in make-up room, is selected, and picks out wormed fruit, broken fruit, mistake
Ripe fruit, burned fruit, are placed on substandard products basket, after weighing, report to squad leader, and qualified dried strawberry is mounted in plastic product case, per case 10
Kilogram.
Claims (1)
1. a kind of preserved fruit with strawberry preparation technology, it is characterised in that：Comprise the following steps：
A, original, auxiliary material are checked and accepted：The strawberry that wherein raw material is cleaned up using freezing；
B, selection, dress basket：Strawberry is divided into level Four by grader, and the strawberry of minimal level is weighed packaging, cancelling stocks, artificial sort out
The non-compliant raw material such as overdone, fragmentary, prematurity and debris, dress basket is uniformly distributed by the strawberry of select, to be no more than
Basket open is advisable, and adds a cover plate fastening firm；
C, color protection, defrosting：The strawberry that basket will be installed is put into the defrosting tank equipped with clear water, liquid level should be higher than that 10 centimetres of strawberry with
On, color protection 4h, defrosting tank circulating-heating to 10-30 DEG C of temperature, total circulation time is more than 5h；
D, cleaning, draining：The strawberry of color protection is opened into hanging basket, the strawberry in strawberry basket is poured on rinsing table, picked out not
Qualified substandard products raw material, basket is individually filled by Bluish white strawberry, and the strawberry of pink individually fills basket；
E, change sugar：Inspissated juice, honey, water are pressed 89：10：1 mass ratio mixing, sterilization temperature is 106 DEG C, is pumped into liquid glucose
Tank, is diluted with water pol for 50 ° of BX, and sterilized again, temperature is 85-98 DEG C, and liquid glucose finally is delivered into Vacuum Sugar-Soaking Jar；
F, leaching sugar：After liquid glucose temperature drops to 70 DEG C, the raw material that will install basket is put into Vacuum Sugar-Soaking Jar, it is ensured that fruit is totally submerged in
In liquid glucose, liquid glucose is higher than fruit more than 10 centimetres, opens the rear that tank is covered and be moved in Vacuum Sugar-Soaking Jar, and liquid glucose temperature is dropped to
After 50 DEG C, circulate 15 minutes, it is ensured that well mixed, open the rear that tank is covered and be moved in leaching sugar bowl；
（1）Vacuum cold soaking sugar：After 5 hours, temperature is cooled to less than 30 DEG C to leaching sugar, circulates 25 minutes, starts to vacuumize, vacuum
Degree is closed and evacuates valve in below 0.001-0.098Mpa, opens vacuum-breaking valve, after being sunk to the bottom completely from visor observation hanging basket,
Vacuum-breaking valve is closed, vacuum sugar-soaking 30min is carried out, vacuum-breaking valve is then opened, leaching sugar bowl is vented to atmospheric pressure state, rise tank
Lid；
（2）Normal temperature leaching sugar：Cover keeps it turned on carries out normal temperature leaching sugar, and the ripe sugared overall process of strawberry leaching is 10-12 hours, blue or green
The sugared overall process of gingko leaching is 22-24 hours；
(3) pol is detected：Liquid glucose pol, strawberry center pol must be detected with hand-hold refractometer during sugar is soaked, in strawberry
Heart pol reaches 35-45 ° of BX side can go out tank balance, and then continuation leaching sugar to the strawberry center pol less than 35 ° of BX reaches 35-45 °
BX；
G, rinsing, balance：The strawberry that good sugar will be soaked is put into drip washing 6-15s in 20~30 DEG C of water, and the liquid glucose on surface is rinsed completely
After take out, the baking tray surface a small amount of glycerine of uniform application uniformly puts fruit；
H, baking：The strawberry that disk will be set is put into baking in barn；Baking temperature is divided into three phases：
（1）First stage：75 DEG C of temperature, humidity 30%-60%, time 6h；After first baking stage terminated, roasting car is pulled out, stirred
Strawberry on baking tray, is then charged into barn；
（2）Second stage：65 DEG C of temperature, humidity 20%-50%, time 6h detect dried strawberry moisture content, the strawberry moisture of qualified by baking
Should be in 15-19%；
(3) phase III：40 DEG C of temperature, humidity 15%-20%, time 0.5h；
I, cooling, selection：Dried strawberry is cooled to less than 30 DEG C in make-up room, is selected, pick out wormed fruit, broken fruit, overdone fruit,
Burned fruit, is placed on substandard products basket.
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| CN110326699A (en) * | 2019-07-30 | 2019-10-15 | 河北科技师范学院 | A kind of fortification preserved fruit with strawberry and preparation method thereof |
| CN110353077A (en) * | 2019-07-30 | 2019-10-22 | 河北科技师范学院 | A kind of iron strengthens Q bullet preserved peach and preparation method thereof |
| CN110353076A (en) * | 2019-07-30 | 2019-10-22 | 河北科技师范学院 | A kind of fruity preserved haw and preparation method thereof rich in flavonoid substance |
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