Method for permeating and dewatering strawberries and drying strawberries by microwaves in vacuum

A technology of vacuum microwave drying and osmotic dehydration, which is applied in the fields of preservation of fruits/vegetables by dehydration, preservation of fruits and vegetables, food science, etc., can solve the problems of high energy consumption, long processing time, high cost, reduce drying temperature and improve cost performance , the effect of improving quality

Inactive Publication Date: 2010-02-24
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for processing fresh strawberries quickly, with low energy consumption and at low cost, aiming at the problems of long processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: (strawberry osmotic dehydration and vacuum microwave drying method 1)

[0021] Proceed as follows:

[0022] (1) Strawberry raw material pretreatment: select fresh strawberries that are half-ripe, free from diseases and insect pests, and of the same size, wash with water, remove the stalks, put them on a plate as a whole, and set aside;

[0023] (2) Osmotic dehydration: mix the pretreated strawberry with 50% high-maltose syrup of osmotic agent in a ratio of 1:3, soak at a liquid temperature of 40°C for 120 minutes until the water content of the strawberry drops to 50%;

[0024] (3) Vacuum microwave drying: put the strawberries in a single layer of osmotic dehydration into a vacuum microwave dryer; dry them for 60 minutes at a microwave drying power of 6W / g until the water content of the strawberries drops to 7%;

[0025] (4) Packaging and storage: Put the dried strawberries into LDPE bags, vacuum-pack them, seal them and serve as products; sell them direct...

Embodiment 2

[0026] Embodiment 2: (strawberry osmotic dehydration and vacuum microwave drying method 2)

[0027] A method for osmotic dehydration and vacuum microwave drying of strawberries, carried out as follows:

[0028] (1) Strawberry raw material pretreatment: process is the same as embodiment 1, puts on the plate after longitudinally cutting in half, for subsequent use;

[0029] (2) Osmotic dehydration: mix the pretreated strawberries with the osmotic agent 40% fructose syrup in a ratio of 1:3.5, soak for 80 minutes at a liquid temperature of 50°C until the water content of the strawberries drops to 45%;

[0030] (3) Vacuum microwave drying: put the strawberries in a single layer of osmotic dehydration into a vacuum microwave dryer; dry them for 50 minutes at a microwave drying power of 7W / g until the water content of the strawberries drops to 5.5%;

[0031] (4) Packaging and storage: put the dried strawberries into LDPE bags, fill them with nitrogen gas until the concentration is 1...

Embodiment 3

[0032] Embodiment 3: (strawberry osmotic dehydration and vacuum microwave drying method 3)

[0033] A method for osmotic dehydration and vacuum microwave drying of strawberries, carried out as follows:

[0034] (1) Strawberry raw material pretreatment: technology is the same as embodiment 1, standby;

[0035] (2) Osmotic dehydration: mix the pretreated strawberries with osmotic agent 30% high maltose slurry in a ratio of 1:4, soak for 60 minutes at a liquid temperature of 60°C until the water content of the strawberries drops to 40%;

[0036] (3) Vacuum microwave drying: put the strawberries in a single layer of osmotic dehydration into a vacuum microwave dryer; dry them for 40 minutes at a microwave drying power of 9W / g until the water content of the strawberries drops to 4%;

[0037] (4) Packaging and storage: put the dried strawberries into LDPE bags, vacuumize, and seal the product; sell directly or store the packed strawberries in a dark and dry place.

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PUM

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Abstract

The invention discloses a method for permeating and dewatering strawberries and drying strawberries by microwaves in vacuum, belonging to the technical field of food processing. The method comprises the following steps: (1) preprocessing the strawberries; (2) permeating and dewatering the strawberries; (3) drying the strawberries by microwaves in vacuum; (4) packaging and storing, and the like. The strawberries are soaked by a penetrant to permeate and dewater and then are dried in a combined drying mode by a vacuum microwave drier, therefore, the production period is shortened from 48 hours of a conventional vacuum freeze drying method to 2-3 hours of the invention, the energy consumption and about 60 percent of cost are relatively reduced, the nutrition, sensory quality and functional characteristics of the strawberries are improved, and the loss of heat-sensitive nutrient components and bioactive functional components is particularly greatly lowered. The invention can be popularizedand applied to food processing enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for osmotic dehydration and vacuum microwave drying of strawberries. Background technique [0002] Strawberry (Fragaria ananassa Duchesne) has another name called raspberry, pineapple etc., is the perennial herbaceous plant of Rosaceae strawberry genus, belongs to berry. Its appearance is heart-shaped, bright red in color, tender and juicy, moderately sweet and sour, and rich in fragrance. Only found in grapes and cherries, this substance can prevent carcinogens from turning healthy cells into cancer cells. According to the measurement, every 100 grams of strawberry pulp contains 6.0g of carbohydrates, 1.0g of protein, 0.2g of fat, 47mg of vitamin C, 30mg of carotene, 18mg of calcium, 1.8mg of iron and various amino acids. Good in color, aroma and taste. At present, my country's annual output of strawberries is second only to the United States, and has leapt t...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/022
Inventor 骆少嘉袁亚朱梦矣陶菲
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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