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Strawberry freeze-drying process

A processing technology, strawberry technology, applied in the direction of food preservation, fruit and vegetable preservation, food preparation, etc., can solve the problems of unsatisfactory color protection effect, easy change of original flavor of fruits and vegetables, etc. The effect of water performance

Inactive Publication Date: 2007-05-30
吴朝琴
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the shortcomings of the unsatisfactory color protection effect of the above-mentioned fruit and vegetable color protection method, and the processed fruits and vegetables are easy to change the original flavor, and provide a freeze-dried strawberry processing technology

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0013] Freeze-dried strawberry processing technology,

[0014] a, using water as a solvent, the concentration of β-cyclodextrin in the water is 0.08%-0.12%,

[0015] b. Thoroughly mix anthocyanins with a concentration of 0.001%-0.0013% and β-cyclodextrins with a concentration of 0.08%-0.12% evenly.

[0016] C. Place the solution and the cleaned fresh strawberries in a vacuum jar at a ratio of 2.5-3:1 by weight, and vacuumize for 3-10 minutes at a vacuum of 250-350mmHg.

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Abstract

The strawberry freeze drying process includes: A. compounding water solution of beta-cyclodextrin of 0.08-0.12 wt% concentration; B. mixing cyanidin solution of 0.001-0.0013 wt% concentration and the beta-cyclodextrin solution of 0.08-0.12 wt% concentration; and C. setting the mixed solution and fresh strawberry in the weight ratio of 2.5-3 inside some vacuum container and vacuum pumping to 250-350 mmHg for 3-10 min. The said process can produce freeze dried strawberry with less nutritious component loss, color change and taste change and the freeze dried strawberry may be re-combined with water to restore the fresh strawberry. The said technology of the present invention may be used also for apple, pear, peach, almond, tomato and cucumber.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable color preservation, and is particularly suitable for the occasion of processing fresh fruit and vegetable food by a vacuum freezing method. Background technique [0002] In general fruit and vegetable processing, there are two commonly used color protection methods. One is to use citric acid, salt, VC, etc. The principle is to use low pH value to inhibit enzyme activity in plant tissues, eliminate air, and resist oxidation. The second is to use sulfite to protect the color. Its disadvantages are: 1), the color protection effect is not ideal, and 2), the original taste of the processed fruits and vegetables is easily changed. [0003] Chinese patent announcement number: CN1175363 discloses a kind of " color-protecting agent " is to food color-protecting after adopting several food additives such as sodium pyrophosphate to dissolve, and this color-protecting agent chemical composition i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/024A23L1/03A23B7/153A23L29/00
CPCC08B37/0015C08L5/16
Inventor 吴朝琴
Owner 吴朝琴
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