Method of preparing crisp strawberry snacks using soaking pretreatment and vacuum microwave combined freeze drying

A technology of vacuum freeze-drying and vacuum microwave, which is applied in food drying, food freezing, food ultrasonic treatment, etc. It can solve the problems of not having general applicability, eating instant leisure products, and soft taste, so as to retain the nutritional content of the product and shorten the Effect of drying time, improving product hardness and brittleness

Pending Publication Date: 2017-10-17
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is not known what the quality of the dried strawberries treated by this osmosis process is; and the osmosis process parameters in this patent are specific and do not have general applicability
[0005] A processing method of instant freeze-dried strawberries with sugar (patent number: CN 105685355 A), ultra-low temperature frozen strawberry drying and its production process (patent number: CN 105831382 A), a production process of dehydrated strawberry slices (patent number: CN106262109 A ), the above patents all obtain a kind of dried strawberry or slices by freeze-drying after sugaring. Although the strawberry tissue structure, nutritional components and flavor substances are retained, these products have problems such as soft mouthfeel and poor texture before rehydration, and It is mainly for rehydration and consumption, and it cannot be consumed as a ready-to-eat leisure product

Method used

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  • Method of preparing crisp strawberry snacks using soaking pretreatment and vacuum microwave combined freeze drying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Preparation of Strawberry Leisure Crisp by Dipping Pretreatment and Vacuum Microwave Combined Freeze-drying

[0035]1. Raw material screening, grading and cleaning: Fresh Zhangji strawberries (early and mid-harvest) picked in Tangshan Strawberry Garden, Jiangning District, Nanjing City, Jiangsu Province, are manually graded and screened according to the size of the fruit, and the larger fruit is selected for processing. Remove the stalks, rinse with salt water and drain;

[0036] 2. Ultrasonic vacuum impregnation: After cleaning and draining, the strawberries are impregnated in ultrasonic vacuum for 15 minutes in a mixed impregnation solution with a concentration of 8% white sugar, 6% maltodextrin and 6% calcium chloride, where the ultrasonic frequency is 80kHZ and the ultrasonic power It is 350W, and the sugar content of strawberries after dipping is 12Brix;

[0037] 3. Vacuum microwave pre-drying: After dipping and pre-treatment, strawberries are subjected ...

Embodiment 2

[0040] Example 2 Preparation of Strawberry Leisure Crisp by Dipping Pretreatment and Vacuum Microwave Combined Freeze-drying

[0041] 1. Raw material screening, grading and cleaning: Fresh Zhangji strawberries (late harvest) picked in Tangshan Strawberry Garden, Jiangning District, Nanjing City, Jiangsu Province, are manually graded and screened according to the size of the fruit, and the larger fruit is selected for processing, and the stems are removed , washed with salt water and drained;

[0042] 2. Ultrasonic vacuum impregnation: After washing and draining, the strawberries are impregnated in ultrasonic vacuum for 25 minutes in a mixed impregnation solution with a concentration of 6% white sugar, 8% maltodextrin and 10% calcium chloride, where the ultrasonic frequency is 60kHZ and the ultrasonic power It is 350W, and the sugar content of strawberries after dipping is 15Brix;

[0043] 3. Vacuum microwave pre-drying: after dipping and pre-treatment, strawberries are subjec...

Embodiment 3

[0046] Example 3 Preparation of Strawberry Leisure Crisp by Dipping Pretreatment and Vacuum Microwave Combined Freeze-drying

[0047] 1. Raw material screening, grading and cleaning: Fresh Zhangji strawberries picked in Tangshan Strawberry Garden, Jiangning District, Nanjing City, Jiangsu Province are manually graded and screened according to the size of the fruit, and non-commercial fruits with smaller fruit sizes are selected for processing. Drain after washing;

[0048] 2. Ultrasonic vacuum impregnation: After washing and draining, the strawberries are impregnated in ultrasonic vacuum for 30 minutes in a mixed impregnation solution with a concentration of 12% white sugar, 6% maltodextrin and 10% calcium chloride, where the ultrasonic frequency is 45kHZ and the ultrasonic power It is 350W, and the sugar content of strawberries after dipping is 13Brix;

[0049] 3. Vacuum microwave pre-drying: after dipping and pre-treatment, strawberries are subjected to high-power instantan...

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Abstract

The present invention provides a method of preparing crisp strawberry snacks using a soaking pretreatment and a vacuum microwave combined freeze drying. Strawberries are washed and drained, the drained strawberries are subjected to an ultrasonic vacuum soaking in a mixed soaking liquid, then the soaked strawberries are subjected to a high-power instant vacuum microwave pre-puffing and pre-dehydrating treatment, and vacuum freeze-drying, etc. are conducted. The high-power instant vacuum microwave pre-puffing and pre-dehydrating treatment after the pretreatment is combined with the freeze-drying, and the method can significantly improve hardness and crispiness of the strawberry products after the drying, at the same time retains nutritional contents of the products, shortens the drying time and improves quality of the products.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and in particular relates to a method for preparing strawberry leisure crisps through combination of dipping pretreatment and vacuum microwave freeze-drying. Background technique [0002] Strawberry (Fragaria×ananassa Duch.) belongs to berries, bright in color, rich in aroma, sweet and sour, and has the title of "Queen of Fruits". It is rich in nutrients, containing amino acids, vitamins, carotene, crude fiber and other nutrients. Strawberries are mainly eaten fresh, and the processing volume only accounts for a small part of the total output. Therefore, the proportion of strawberry processing should be increased, the types of processed varieties should be increased, and the utilization rate and added value of strawberry resources should be improved at the same time to meet the market demand of strawberries in the off-season. [0003] At present, the common strawberry chip...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36A23G7/00A23G3/00
CPCA23G3/48A23G3/0004A23G3/362A23G3/42A23G7/0093A23V2002/00A23V2300/10A23V2300/20A23V2300/48
Inventor 李大婧肖亚冬魏秋羽刘春泉宋江峰黄午阳张慜
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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