Preparation technology of freeze-dried strawberry

Abstract

The invention discloses a preparation technology of freeze-dried strawberry. The preparation technology comprises the following steps: taking water as a solvent and making beta-schardinger dextrin concentration in the water as 0.07-0.13%; fully and uniformly mixing anthocyanin whose concentration is 0.002-0.0014% with the beta-schardinger dextrin whose concentration is 0.07-0.13%; containing the solution and washed fresh strawberries according to a mass ratio of (2.4-3):1 in a vacuum jar, and then, performing vacuum pumping on the jar for 5-10 minutes at the vacuum degree of 240-360mmHg; and packing the freeze-dried strawberries in bags. The dried product processed according to the preparation technology has no obvious differences in color, luster and flavor after rehydration when compared with fresh raw materials; moreover, the preparation technology is beneficial to improvement of rehydration performance of the dried product. The preparation technology has good preservation and color protection effects. The freeze-dried strawberry is long in preservation time, few in nutrient loss, slightly changed in flavor, simple in components, non-toxic and low in cost. The preparation technology can be widely applied to cold preservation and color protection of apples, pears, peaches, apricots, potatoes and cucumbers. The freeze-dried strawberries apply to market demands and facilitate long-distance transportation and export sales; thus, the freeze-dried strawberries are improved in economic benefits as well as convenient and fast to be eaten. Moreover, the freeze-dried strawberries are suitable to the tastes of modern lives, and are warmly welcomed by consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of freeze-dried strawberries. Background technique [0002] Strawberries have high nutritional value and are rich in vitamin C, which can help digestion. At the same time, strawberries can also strengthen the gums, freshen the breath, and moisturize the throat. People tend to have more anger in spring, and eating some strawberries can suppress it. The current production process of freeze-dried strawberries is complicated in production process, high in cost, poor in fresh-keeping effect of the product, and the taste of the product changes a lot during the time period. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a manufacturing process of freeze-dried strawberries, which makes the manufacturing process simple and...

AI Technical Summary

Problems solved by technology

The current production process of freeze-dried strawberries is complicated in production process, high in cost, poor in fresh-keeping effect, and the taste of the product changes a lot in time period.