CN107897339A - The preparation method of dried strawberry - Google Patents
The preparation method of dried strawberry Download PDFInfo
- Publication number
- CN107897339A CN107897339A CN201711126498.6A CN201711126498A CN107897339A CN 107897339 A CN107897339 A CN 107897339A CN 201711126498 A CN201711126498 A CN 201711126498A CN 107897339 A CN107897339 A CN 107897339A
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- strawberry
- dried
- salt brine
- freezer
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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
- A23B7/005—Preserving by heating
-
- 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
-
- 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
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of dried strawberry, step are as follows：1) above-mentioned strawberry is tentatively cleaned, is then placed in freezer, 20 30min of precooling, the temperature control in freezer is at 35 DEG C, and gas concentration lwevel control is 25 35%, humid control is 60 68%；2) after the strawberry after precooling in step 1 is taken out, take light salt brine once to elute strawberry, then rinsed again in use clear water and be attached to the light salt brine of strawberry surface, the concentration of light salt brine is advisable 4 7%；3) a scalding tank is taken, clear water is added in tank, is heated to seething with excitement, the strawberry after then step 5 is handled is put into wherein, 3 5min of scalding.Most of nutriment reservation of strawberry and delicious food in the dried strawberry that the preparation method of dried strawberry provided by the invention is made, and preparation method simple possible is adapted to large-scale industrial production.
Description
Technical field
The present invention relates to food processing technology field.A kind of it is more particularly related to preparation method of dried strawberry.
Background technology
Strawberry nutrition value is abundant, is known as being " fruit queen ", contains abundant vitamin C, vitamin A, vitamin
E, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, leaf
The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin.
But dried strawberry is in normal prepare at present, due to the scarcity of technology, the dried strawberry nutrient being prepared into is most of
It will be lost in, while in the preparation, also easily cause secondary pollution, influence actual delicious health.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method of the dried strawberry of nutrition delicious food.
In order to realize these purposes and further advantage according to the present invention, there is provided a kind of preparation method of dried strawberry, step
It is rapid as follows：1) above-mentioned strawberry is tentatively cleaned, is then placed in freezer, precooling 20-30min, the temperature control in freezer
At 3-5 DEG C, gas concentration lwevel control is 25-35%, humid control is in 60-68%；2) strawberry after precooling in step 1 is taken
After going out, take light salt brine once to elute strawberry, be then attached to the light salt brine of strawberry surface being rinsed again using clear water,
The concentration of light salt brine is advisable in 4-7%；3) a scalding tank is taken, clear water is added in tank, is heated to seething with excitement, then by step 5 place
Strawberry after reason is put into wherein, scalding 3-5min；4) after treating 3 scalding of above-mentioned steps, strawberry is taken out rapidly, is then placed in
Strawberry is cooled down in frozen water rapidly, is then taken out, the pericarp of strawberry is removed, is then cut into slices, ensures the thickness of every in 0.8-
1cm；5) after the strawberry tiling after above-mentioned peeling is cut into slices, its naturally dry or cold wind are then dried up into surface moisture, then
Full fruit sprinkling is carried out once using antistaling agent；Antistaling agent is selected：Maltose 3-5g, tea polyphenols 2-5g, milk powder 3-5g, corn flour 4-
6g, sodium alginate 1-3g, potassium sorbate 2-3g, honey element 5-7g, sodium tartrate 3-4g, Tea Saponin 1-3g, citric acid 1-3g, sulphur
After sour ferrous iron 2-3g, sodium carbonate 4-5g, deionized water 600-800g are mixed, compounding is made；6) by after above-mentioned sprinkling
The strawberry of antistaling agent is put into drying baker, and it is 60-80 DEG C to control oven temperature, is then put it into wherein, and baking is until fruit
Real percentage of water loss is taken out in 15-18%；7) strawberry cut into slices in step 7 is placed in vacuum hot-air dry machine, control temperature exists
It is 80-90 DEG C, and set disinfection stacte to light at air port, dry until strawberry is water content below 6%, you can to stop dry
It is dry, collect；8) product after collection is placed in freezer, controlled at 3-4 DEG C, humidity 25-28%, be sealed 3-5 days
Afterwards, take out, using vacuum bag packages.
Preferably, the disinfection stacte uses：Garlic P.E 2-3g, soy meal 1-3g, eucalyptus wood powder 30-40g, camphor tree
After trees powder 10-20g, gelatin substrate 20-25g are stirred compounding, it is prepared.
The present invention includes at least following beneficial effect：
In the dried strawberry that the preparation method of dried strawberry provided by the invention is made strawberry most of nutriment retain and
Delicious food, and preparation method simple possible is adapted to large-scale industrial production.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
The present invention provides a kind of preparation method of dried strawberry, and step is as follows：1) above-mentioned strawberry is tentatively cleaned,
It is then placed in freezer, precooling 20-30min, for the temperature control in freezer at 3-5 DEG C, gas concentration lwevel control is 25-
35%th, humid control is in 60-68%；2) after the strawberry after precooling in step 1 is taken out, light salt brine is taken once to drench strawberry
Wash, be then attached to the light salt brine of strawberry surface being rinsed again using clear water, the concentration of light salt brine is advisable in 4-7%；3) take
One scalding tank, adds clear water in tank, is heated to seething with excitement, and the strawberry after then step 5 is handled is put into wherein, scalding 3-
5min；4) after treating 3 scalding of above-mentioned steps, strawberry is taken out rapidly, is then placed in frozen water rapid cooling strawberry, Ran Houqu
Go out, the pericarp of strawberry is removed, is then cut into slices, ensure the thickness of every in 0.8-1cm；5) strawberry after above-mentioned peeling is cut into slices
After tiling, its naturally dry or cold wind are then dried up into surface moisture, then carrying out once full fruit using antistaling agent sprays；Protect
Fresh dose of selection：Maltose 3-5g, tea polyphenols 2-5g, milk powder 3-5g, corn flour 4-6g, sodium alginate 1-3g, potassium sorbate 2-3g,
Honey element 5-7g, sodium tartrate 3-4g, Tea Saponin 1-3g, citric acid 1-3g, ferrous sulfate 2-3g, sodium carbonate 4-5g, deionization
After water 600-800g is mixed, compounding is made；6) strawberry of antistaling agent after above-mentioned sprinkling is put into drying baker, controlled
Oven temperature is 60-80 DEG C, is then put it into wherein, and baking is until fruit percentage of water loss in 15-18%, is taken out；7) will
The strawberry cut into slices in step 7 is placed in vacuum hot-air dry machine, and control temperature sets disinfection smoked at 80-90 DEG C, and at air port
Perfume (or spice) is lighted, dry until strawberry is water content below 6%, you can to stop drying, collect；8) product after collection is placed in cold
In storehouse, controlled at 3-4 DEG C, humidity 25-28%, after being sealed 3-5 days, take out, using vacuum bag packages.
The disinfection stacte uses：Garlic P.E 2-3g, soy meal 1-3g, eucalyptus wood powder 30-40g, camphor tree wood powder
After 10-20g, gelatin substrate 20-25g are stirred compounding, it is prepared.
Embodiment one
A kind of preparation method of dried strawberry, step are as follows：1) above-mentioned strawberry is tentatively cleaned, is then placed in freezer
In, precooling 20min, the temperature control in freezer is at 3 DEG C, and gas concentration lwevel control is 25%, humid control is 60%；2) will
After strawberry in step 1 after precooling is taken out, take light salt brine once to elute strawberry, then rinsed again in use clear water attached
The light salt brine in strawberry surface, the concentration of light salt brine is advisable 4%；3) a scalding tank is taken, clear water is added in tank, is heated to
Boiling, the strawberry after then step 5 is handled are put into wherein, scalding 3min；4) after treating 3 scalding of above-mentioned steps, rapidly will
Strawberry is taken out, and is then placed in frozen water rapid cooling strawberry, is then taken out, the pericarp of strawberry is removed, is then cut into slices, ensures every
The thickness of piece is in 0.8cm；5) after the strawberry tiling after above-mentioned peeling is cut into slices, its naturally dry or cold wind are then dried up into table
Face moisture, then carries out once full fruit using antistaling agent and sprays；Antistaling agent is selected：Maltose 3g, tea polyphenols 2g, milk powder 3g, jade
Rice flour 4g, sodium alginate 1g, potassium sorbate 2g, honey element 5g, sodium tartrate 3g, Tea Saponin 1g, citric acid 1g, ferrous sulfate
After 2g, sodium carbonate 4g, deionized water 600g are mixed, compounding is made；6) strawberry of antistaling agent after above-mentioned sprinkling is put
Enter in drying baker, control oven temperature be 60 DEG C, then put it into wherein, baking until fruit percentage of water loss at 15%,
Take out；7) strawberry cut into slices in step 7 is placed in vacuum hot-air dry machine, control temperature is set at 80 DEG C at air port
Disinfection stacte is lighted, dry until strawberry is water content below 6%, you can to stop drying, collect；8) by the product after collection
It is placed in freezer, controlled at 3-4 DEG C, humidity 25%, after being sealed 3 days, takes out, using vacuum bag packages.
The disinfection stacte uses：Garlic P.E 2g, soy meal 1g, eucalyptus wood powder 30g, camphor tree wood powder 10g, gelatin
After matrix 20g is stirred compounding, it is prepared.
Embodiment two
A kind of preparation method of dried strawberry, step are as follows：1) above-mentioned strawberry is tentatively cleaned, is then placed in freezer
In, precooling 25min, the temperature control in freezer is at 4 DEG C, and gas concentration lwevel control is 30%, humid control is 67%；2) will
After strawberry in step 1 after precooling is taken out, take light salt brine once to elute strawberry, then rinsed again in use clear water attached
The light salt brine in strawberry surface, the concentration of light salt brine is advisable 5.5%；3) a scalding tank is taken, clear water is added in tank, is heated
To boiling, the strawberry after then step 5 is handled is put into wherein, scalding 4min；4) after treating 3 scalding of above-mentioned steps, rapidly
Strawberry is taken out, rapid cooling strawberry is then placed in frozen water, then takes out, the pericarp of strawberry is removed, is then cut into slices, ensure
The thickness of every is in 0.9cm；5) after the strawberry tiling after above-mentioned peeling is cut into slices, then its naturally dry or cold wind are dried up
Surface moisture, then carries out once full fruit using antistaling agent and sprays；Antistaling agent is selected：Maltose 4g, tea polyphenols 3.5g, milk powder
4g, corn flour 5g, sodium alginate 2g, potassium sorbate 2.5g, honey element 6g, sodium tartrate 3.5g, Tea Saponin 2g, citric acid 2g,
After ferrous sulfate 2.5g, sodium carbonate 4.5g, deionized water 700g are mixed, compounding is made；6) will be protected after above-mentioned sprinkling
Fresh dose of strawberry is put into drying baker, and it is 70 DEG C to control oven temperature, is then put it into wherein, and baking is until fruit dehydration
Rate is taken out at 16.5%；7) strawberry cut into slices in step 7 is placed in vacuum hot-air dry machine, controls temperature at 85 DEG C, and
And set disinfection stacte to light at air port, it is dry until strawberry is water content below 6%, you can to stop drying, collect；8) will
Product after collection is placed in freezer, controlled at 3.5 DEG C, humidity 27.5%, after being sealed 4 days, is taken out, using vacuum
Bag packaging.
The disinfection stacte uses：It is garlic P.E 2.5g, soy meal 2g, eucalyptus wood powder 35g, camphor tree wood powder 15g, bright
After gel matrix 22.5g is stirred compounding, it is prepared.
Embodiment three
A kind of preparation method of dried strawberry, step are as follows：1) above-mentioned strawberry is tentatively cleaned, is then placed in freezer
In, precooling 30min, the temperature control in freezer is at 5 DEG C, and gas concentration lwevel control is 35%, humid control is 68%；2) will
After strawberry in step 1 after precooling is taken out, take light salt brine once to elute strawberry, then rinsed again in use clear water attached
The light salt brine in strawberry surface, the concentration of light salt brine is advisable 7%；3) a scalding tank is taken, clear water is added in tank, is heated to
Boiling, the strawberry after then step 5 is handled are put into wherein, scalding 5min；4) after treating 3 scalding of above-mentioned steps, rapidly will
Strawberry is taken out, and is then placed in frozen water rapid cooling strawberry, is then taken out, the pericarp of strawberry is removed, is then cut into slices, ensures every
The thickness of piece is in 1cm；5) after the strawberry tiling after above-mentioned peeling is cut into slices, its naturally dry or cold wind are then dried up into surface
Moisture, then carries out once full fruit using antistaling agent and sprays；Antistaling agent is selected：Maltose 5g, tea polyphenols 5g, milk powder 5g, corn
Powder 6g, sodium alginate 3g, potassium sorbate 3g, honey element 7g, sodium tartrate 4g, Tea Saponin 3g, citric acid 3g, ferrous sulfate 3g,
After sodium carbonate 5g, deionized water 800g are mixed, compounding is made；6) strawberry of antistaling agent after above-mentioned sprinkling is put into baking
In dry case, it is 80 DEG C to control oven temperature, is then put it into wherein, and baking is until fruit percentage of water loss at 18%, is taken out；
7) strawberry cut into slices in step 7 is placed in vacuum hot-air dry machine, control temperature sets disinfection smoked at 90 DEG C, and at air port
Perfume (or spice) is lighted, dry until strawberry is water content below 6%, you can to stop drying, collect；8) product after collection is placed in cold
In storehouse, controlled at 4 DEG C, humidity 28%, after being sealed 5 days, take out, using vacuum bag packages.
The disinfection stacte uses：Garlic P.E 3g, soy meal 3g, eucalyptus wood powder 40g, camphor tree wood powder 20g, gelatin
After matrix 25g is stirred compounding, it is prepared.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Realize other modification, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the embodiment with description.
Claims (2)
1. a kind of preparation method of dried strawberry, it is characterised in that step is as follows：
1) above-mentioned strawberry is tentatively cleaned, is then placed in freezer, precooling 20-30min, the temperature control in freezer is in 3-
5 DEG C, gas concentration lwevel control is 25-35%, humid control is in 60-68%；
2) after the strawberry after precooling in step 1 is taken out, take light salt brine once to elute strawberry, then use clear water again
Secondary to rinse the light salt brine for being attached to strawberry surface, the concentration of light salt brine is advisable in 4-7%；
3) a scalding tank is taken, clear water is added in tank, is heated to seething with excitement, the strawberry after then step 5 is handled is put into wherein, leaching
Scald 3-5min；
4) after treating 3 scalding of above-mentioned steps, strawberry is taken out rapidly, is then placed in frozen water rapid cooling strawberry, Ran Houqu
Go out, the pericarp of strawberry is removed, is then cut into slices, ensure the thickness of every in 0.8-1cm；
5) after the strawberry tiling after above-mentioned peeling is cut into slices, its naturally dry or cold wind are then dried up into surface moisture, then
Full fruit sprinkling is carried out once using antistaling agent；
Antistaling agent is selected：Maltose 3-5g, tea polyphenols 2-5g, milk powder 3-5g, corn flour 4-6g, sodium alginate 1-3g, sorbic acid
Potassium 2-3g, honey element 5-7g, sodium tartrate 3-4g, Tea Saponin 1-3g, citric acid 1-3g, ferrous sulfate 2-3g, sodium carbonate 4-5g,
After deionized water 600-800g is mixed, compounding is made；
6) strawberry of antistaling agent after above-mentioned sprinkling is put into drying baker, it is 60-80 DEG C to control oven temperature, is then put
Enter wherein, baking is until fruit percentage of water loss in 15-18%, is taken out；
7) strawberry cut into slices in step 7 is placed in vacuum hot-air dry machine, control temperature is set at 80-90 DEG C at air port
Disinfection stacte is put to light, it is dry until strawberry is water content below 6%, you can to stop drying, collect；
8) product after collection is placed in freezer, controlled at 3-4 DEG C, humidity 25-28%, after being sealed 3-5 days, taken
Go out, using vacuum bag packages.
2. the preparation method of dried strawberry as claimed in claim 1, it is characterised in that the disinfection stacte uses：Garlic carries
Thing 2-3g, soy meal 1-3g, eucalyptus wood powder 30-40g, camphor tree wood powder 10-20g, gelatin substrate 20-25g is taken to be stirred compounding
Afterwards, it is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711126498.6A CN107897339A (en) | 2017-11-08 | 2017-11-08 | The preparation method of dried strawberry |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711126498.6A CN107897339A (en) | 2017-11-08 | 2017-11-08 | The preparation method of dried strawberry |
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| Publication Number | Publication Date |
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| CN107897339A true CN107897339A (en) | 2018-04-13 |
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ID=61845540
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651867A (en) * | 2022-03-29 | 2022-06-24 | 湖南省林业科学院 | Gardenia fruit treatment method |
-
2017
- 2017-11-08 CN CN201711126498.6A patent/CN107897339A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651867A (en) * | 2022-03-29 | 2022-06-24 | 湖南省林业科学院 | Gardenia fruit treatment method |
| CN114651867B (en) * | 2022-03-29 | 2023-08-18 | 湖南省林业科学院 | Gardenia fruit treatment method |
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Application publication date: 20180413 |