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Production process of dehydrated strawberry slices

A production process, strawberry technology, applied in food drying, food science, food freezing, etc., can solve problems such as difficulty in storage and loss, and achieve the effects of easy storage, extended storage period, and increased added value

Inactive Publication Date: 2017-01-04
GUANGXI HUITOU INTERNET FINANCE SERVICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Strawberries have high economic value, but strawberries are generally harvested in hot and humid seasons and are difficult to preserve
Strawberries with better quality can only be stored for 3-4 days under suitable conditions; if mature strawberries are not handled in time, they will easily cause losses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Selection of raw materials: Fresh fruits with no rot and deterioration, normal color, moderate maturity, moderate hardness, uniform size, sweet and sour taste should be selected as raw materials for peeling;

[0028] Slicing: All are operated with special stainless steel knives, and the speed should be fast to prevent the raw materials from being exposed to the air for a long time. The thickness of the slice is 3-5mm;

[0029] Sugar immersion: Immediately put the cut strawberry slices into 12% sucrose solution and soak for 5-8 minutes, then take them out and put them on a plate. A single strawberry slice should be placed flat;

[0030] Freezing: Put the packed strawberry slices into the pre-freezing tank for freezing, the temperature is about -35°C, and the freezing time generally takes 2 hours, so that the central temperature of the material is below the eutectic point;

[0031] Sublimation drying: first pre-cool the cold trap to -35°C, open the door of the drying cham...

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PUM

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Abstract

The invention discloses a production process of dehydrated strawberry slices. The method comprises the following steps of raw material picking, slicing, disc charging, sugar soaking, -3-5 DEG C low-temperature freezing for 2h, and sublimation drying; when the vacuum degree reaches 80Pa, hot steam of 50 DEG C is introduced for heating; finally, packaging is performed to obtain a finished product. Through a great number of experiments on the obtained dehydrated strawberry slices, the vacuum freeze drying is used for making the dehydrated strawberry slices; the original color, fragrance, taste and nutrition ingredients of the strawberries are maintained to the maximum degree; in addition, the storage is easy; the reconstitution properties are very good; the storage life is greatly prolonged; the addition value of the product is increased. The dehydrated strawberry slices are leisure food suitable for both old people and young people; wide market prospects are realized.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, in particular to a production process of dehydrated strawberry slices. Background technique [0002] Drying is one of the ways to keep things from spoiling. There are many drying methods, such as drying, boiling, drying, spray drying and vacuum drying. But these drying methods are all carried out at a temperature above 0°C or higher. The products obtained by drying generally shrink in size and harden in texture. Some substances are oxidized, most of some volatile components will be lost, and some heat-sensitive substances, such as proteins and vitamins, will be denatured. Microorganisms will lose biological activity, and dried substances are not easy to dissolve in water, etc. Therefore, compared with before drying, the product after drying has a great difference in properties. [0003] Strawberry is a berry fruit, bright in color, tender and juicy, rich in aroma, sweet...

Claims

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Application Information

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IPC IPC(8): A23L19/00
CPCA23V2002/00A23V2300/10A23V2300/20
Inventor 苏碧
Owner GUANGXI HUITOU INTERNET FINANCE SERVICE CO LTD
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