Processing technology for low-sugar leisure food taking strawberries as raw materials

Abstract

The invention discloses a processing technology of low-sugar leisure food taking strawberries as raw materials. The processing technology comprises the following steps of s1, selection; s2, pretreatment; s3, cleaning: cleaning pollutants on the surface of the strawberry raw material with clear water, soaking the strawberry raw material in 0.9% saline water for 10 minutes, finally soaking the strawberry raw material in clear water for 1 minute, taking out the strawberry raw material, and draining the surface moisture; s4, pulping; s5, homogenizing: homogenizing the strawberry pulp twice under the pressure of 25 MPa by using a homogenizer; s6, freezing: putting the homogenized strawberry pulp into a freezer or a freezer cabinet for freezing; s7, dehydration: putting the frozen strawberry pulp into a vacuum freeze dryer, and performing dehydration in a vacuum state of 500 Pa until the water content is lower than 3%; s8, cutting for forming blocks; and s9, packaging. According to the processing technology of the low-sugar leisure food taking the strawberries as the raw materials, the strawberries are beaten into pulp, dehydration and drying are conducted under the vacuum freezing condition, and the finished product is crisp in taste, unique in flavor, low in sugar content and little in nutrient loss.

Description

technical field [0001] The invention relates to a strawberry deep processing technology, in particular to a low-sugar snack food processing technology using strawberries as raw materials. Background technique [0002] my country's strawberries are mainly consumed as fresh fruits, or frozen strawberries as export products, and there are very few strawberry deep-processed products. At present, snack foods processed with strawberries as raw materials mainly include candied products such as strawberry jelly candies, dried strawberries, and preserved strawberries. These processed products often add A large amount of ingredients such as sugar, and cooking or baking at high temperature for a long time will cause the destruction of the inherent nutrients in strawberries, which does not meet the current low-sugar, nutritious health food requirements. Therefore, it is necessary to improve the taste, flavor and nutrition of strawberry snack food through innovative processing technolog...

AI Technical Summary

Problems solved by technology

At present, snack foods processed with strawberries as raw materials mainly include candied products such as strawberry jelly candies, dried strawberries, and preserved strawberries. These processed products often add A large amount of sugar and other ingredients, and boiled or baked at high temperature for a long time, resulting in the destruction of the inherent nutrients in strawberries, which does not meet the current low-sugar, nutritious health food requirements