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Production method of non-oil-fried milk-flavor crispy strawberries

A production method, non-fried technology, applied in confectionery, confectionery industry, food science, etc., can solve the problems of difficult storage of strawberries, low protein content, and reduced nutritional value, and achieve good expansion, high vitamins and protein , the effect of increasing protein content

Inactive Publication Date: 2018-12-21
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] It is very difficult to store strawberries. Currently, most strawberries on the market are processed into strawberry jam. However, the high sugar content of these products is not suitable for teenagers, the elderly, and obese people, nor can it meet the needs of today's consumers for low-sugar, low-fat, and balanced nutrition. healthy food demand
Looking at the strawberry dehydrated products sold in the market, most of them are single-flavored strawberry crisps or fried foods. The original strawberry crisps have a single taste and low protein content; After high-temperature frying, consumers generally believe that some carcinogens are generated, and they have great concerns about product safety. After strawberries are fried at high temperature, the nutritional value of raw materials is greatly reduced compared with fresh strawberries.

Method used

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  • Production method of non-oil-fried milk-flavor crispy strawberries
  • Production method of non-oil-fried milk-flavor crispy strawberries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for making non-fried milk-flavored strawberry crisp, the steps are as follows:

[0025] (1) After picking and cleaning the strawberries, cut them in half for 6mm, and make holes on the surface with a diameter of 1mm and a density of 1 piece / cm 2 ).

[0026] (2) Put it into a 15% by mass sucrose solution at 80°C and blanch for 4 seconds, and the ratio of solid to liquid is 1:2.

[0027] (3) Place it in a 25°C sucrose solution with a mass percentage of 40% and immerse for 3 hours, and the ratio of solid to liquid is 1:1.

[0028] (4) After taking out and draining the surface liquid, place it in a vacuum microwave drying unit for pulse-type puffing drying. Drying conditions: material load is 0.8kg, vacuum degree is 0.07Mpa, material temperature is 25°C, and microwave power of 0.5KW is used for drying After 3 minutes, use 0KW microwave power to dry for 2 minutes, then open the inlet valve, let the gas flow in until the vacuum degree is 0Mpa, stay for 10-30S, and ...

Embodiment 2

[0033] A method for making non-fried milk-flavored strawberry crisp, the steps are as follows:

[0034] (1) After the strawberries are selected and cleaned, they are cut in half. After the thickness is 15mm, holes are made on the surface with a diameter of 3mm and a density of 1 piece / cm 2 .

[0035] (2) Put it into a 100°C sucrose solution with a mass percentage of 35% for blanching for 10 seconds, and the ratio of solid to liquid is 1:4.

[0036] (3) Place it in a 40°C sucrose solution with a mass percentage of 60% and immerse for 3 hours, and the ratio of solid to liquid is 1:4.

[0037] (4) After taking out and draining the surface liquid, place it in a vacuum microwave drying unit for pulse-type puffing and drying. Drying conditions: material load is 2.5kg, vacuum degree is 0.085Mpa, material temperature is 50°C, and dried with 2KW microwave power for 8min Then use 0.5KW microwave power to dry for 7 minutes, and repeat the operation 4 times until the sample is dried to ...

Embodiment 3

[0042] A method for making non-fried milk-flavored strawberry crisp, the steps are as follows:

[0043] (1) After picking and cleaning the strawberries, cut them in half. After the thickness is 10mm, make holes on the surface with a diameter of 2mm and a density of 1 piece / cm 2 .

[0044] (2) Put it into a 90°C sucrose solution with a mass percentage of 25% and blanch for 8S (the ratio of solid to liquid is 1:3).

[0045] (3) Place the sucrose solution with a mass percentage of 50% at 30° C. for 3 h (the ratio of solid to liquid is 1:3).

[0046](4) After taking out and draining the surface liquid, place it in a vacuum microwave drying unit for pulse-type puffing drying. Drying conditions: material load is 2kg, vacuum degree is 0.075Mpa, material temperature is 40°C, and after drying with 1KW microwave power for 5min Then use 0.25KW microwave power to dry for 5 minutes (repeat the operation 3 times until the sample is dried to a moisture content of 55% on a wet basis).

[0...

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PUM

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Abstract

The invention relates to a production method of non-oil-fried milk-flavor crispy strawberries. The production method comprises the following steps: selecting fresh and good strawberries; washing; slicing and shaping; blanching; immersing with sugar liquid; carrying out vacuum microwave pulse type puffing and drying; immersing with milk; carrying out the vacuum microwave pulse type puffing and drying; cooling; packaging a finished product. According to the production method, the milk-flavor crispy strawberries are prepared by adopting a vacuum microwave drying processing technology; the problems that the strawberries cannot be stored for long time, the seasonality is strong and the like can be solved, the added economic value of the strawberries also can be increased and types of products are increased; the product is a green, nutritional and healthy snack food.

Description

technical field [0001] The invention belongs to the field of food and relates to strawberries, in particular to a method for making non-fried milk-flavored strawberry crisps. Background technique [0002] It is very difficult to store strawberries. Currently, most strawberries on the market are processed into strawberry jam. However, the high sugar content of these products is not suitable for teenagers, the elderly, and obese people, nor can it meet the needs of today's consumers for low-sugar, low-fat, and balanced nutrition. Healthy food needs. Looking at the strawberry dehydrated products sold in the market, most of them are single-flavored strawberry crisps or fried foods. The original strawberry crisps have a single taste and low protein content; After high-temperature frying, consumers generally believe that some carcinogens are generated, and they have great concerns about product safety. After strawberries are fried at high temperature, the nutritional value of str...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/46A23G3/36
CPCA23G3/364A23G3/46A23G3/48
Inventor 郭婷张柳敏夏申珅刘忠艳黄欣然段振华陈振林蔡文陈益能
Owner HEZHOU UNIV
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