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Method for improving the color and texture quality of vacuum freeze-dried reconstituted strawberry chips

A vacuum freeze-drying and strawberry technology, which is applied in the direction of food freezing, food drying, and the function of food ingredients, etc., can solve the problems of unstable storage period of geranidin-3-glucoside, low hardness and brittleness of products, and improve chemical Stability, improvement of stability, effect of inhibiting degradation

Active Publication Date: 2022-04-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Another object of the present invention is to provide a method for improving the color and texture quality of vacuum freeze-dried recombined strawberry chips, which skillfully utilizes the spontaneous chemical interaction mechanism between natural food compounds to design Spontaneous Stabilization Process of Pelargonin-3-glucoside by Large Molecule Interaction of Catechin (3,4-Dihydroxybenzoic Acid) and Pelargonin-3-glucoside Using Texture Reorganization, Aeration, Freezing and Thawing Simultaneously Physical means such as processing precisely control the size of ice crystals and the pore characteristics of the product, creating a brand new recombined strawberry crisp, which effectively solves the problem of unstable storage period of the product geranium-3-glucoside and low hardness and brittleness of the product

Method used

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  • Method for improving the color and texture quality of vacuum freeze-dried reconstituted strawberry chips

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A method for improving the color and quality of vacuum freeze-dried recombined strawberry chips, comprising the following steps:

[0028] Pretreatment: Select strawberries with uniform maturity and no pests and diseases, wash them, and drain the water through a vibrating sieve;

[0029] Mixing and beating: mixing strawberries and apple pomace, and then beating in a beater to obtain strawberry pulp. The mass fraction of apple pomace in the strawberry pulp is 5%.

[0030] Preparation: Add low-ester pectin and protocatechuic acid (3,4-dihydroxybenzoic acid) to strawberry pulp, and add citric acid to adjust the pH to 3.0 to obtain material A, wherein the mass ratio of strawberry pulp to pectin is 1:0.02, the mass concentration of protocatechuic acid in material A is 0.1g / kg;

[0031] Homogenization: Homogenize material A;

[0032] Remodeling: Pour the homogenized material A into the mold groove of the mold tray;

[0033] Freezing: Place the mold tray in a freezer at -18°...

Embodiment 2

[0039] A method for improving the color and quality of vacuum freeze-dried recombined strawberry chips, comprising the following steps:

[0040] Pretreatment: Select strawberries with uniform maturity and no pests and diseases, wash them, and drain the water through a vibrating sieve;

[0041] Mixing and beating: mixing strawberries and apple pomace, and then beating in a beater to obtain strawberry pulp. The mass fraction of apple pomace in the strawberry pulp is 10%;

[0042] Preparation: Add low-ester pectin and protocatechuic acid (3,4-dihydroxybenzoic acid) to strawberry pulp, and add citric acid to adjust the pH to 3.8 to obtain material A, wherein the mass ratio of strawberry pulp to pectin is 1:0.08, the mass concentration of protocatechuic acid in material A is 1.0g / kg;

[0043] Homogenization: Homogenize material A;

[0044] Remodeling: Pour the homogenized material A into the mold groove of the mold tray;

[0045] Freezing: Place the mold tray in a freezer at -18°C...

Embodiment 3

[0051] A method for improving the color and quality of vacuum freeze-dried recombined strawberry chips, comprising the following steps:

[0052] Pretreatment: Select strawberries with uniform maturity and no pests and diseases, wash them, and drain the water through a vibrating sieve;

[0053] Mixing and beating: mixing strawberries and apple pomace, and then beating in a beater to obtain strawberry pulp, the mass fraction of apple pomace in the strawberry pulp is 8%;

[0054] Preparation: Add low-ester pectin and protocatechuic acid (3,4-dihydroxybenzoic acid) to strawberry pulp, and add citric acid to adjust the pH to 3.4 to obtain material A, wherein the mass ratio of strawberry pulp to pectin is 1:0.05, the mass concentration of protocatechuic acid in material A is 0.5g / kg;

[0055] Homogenization: Homogenize material A;

[0056] Remodeling: Pour the homogenized material A into the mold groove of the mold tray;

[0057] Freezing: Place the mold tray in a freezer at -18°...

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Abstract

The invention discloses a method for improving the color and texture quality of vacuum freeze-dried recombined strawberry chips, which comprises the following steps: step 1, crushing strawberries to obtain strawberry pulp, mixing the strawberry pulp with pectin and protocatechuic acid evenly, And adjust pH to 3.0~3.8 to obtain material A; Wherein, the mass ratio of strawberry pulp and pectin is 1:0.02~0.08, the mass concentration of protocatechuic acid in material A is 0.1~1.0g / kg; Step 2, the material A is poured into a mold tray, placed in a freezer at -18°C for freeze-thaw processing to obtain block material B; step 3, coating a layer of chitosan on the surface of material B to obtain material C; step 4, placing material C in Dry in a vacuum freeze-drying box, and then pack with nitrogen filling to obtain strawberry crisps. The invention creates a brand-new recombined strawberry crisp, which effectively solves the problems of unstable storage period of the product geranium-3-glucoside and low hardness and brittleness of the product.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a method for improving the color and quality of vacuum freeze-dried recombined strawberry crisp chips. Background technique [0002] In recent years, the market for vacuum frozen fruit and vegetable chips has developed rapidly. Because of its advantages of convenience, nutrition and health, and easy to carry, it is favored by consumers. Vacuum freeze-drying has gradually become a green and high-quality drying method for preparing strawberry chips. [0003] Strawberry is the largest berry in my country. Strawberry is rich in natural pigments, of which geranium-3-glucoside accounts for 80-90%, which is the main coloring substance of strawberry red. Geranium-3-glucoside has strong antioxidant properties, and has various health effects such as preventing aging, improving immunity, and reducing blood lipids. Pelargonidin-3-glucoside is ea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/41A23B7/148A23B7/154A23B7/16
CPCA23L19/01A23L5/41A23B7/148A23B7/154A23B7/16A23V2002/00A23V2200/048A23V2200/06A23V2200/22A23V2250/032A23V2250/124A23V2250/2108A23V2250/214A23V2250/50724A23V2250/511A23V2300/10A23V2300/20A23V2300/26
Inventor 易建勇毕金峰李旋李卓豪吕健金鑫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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