Strawberry freeze-drying process

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...

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the disadvantages of the unsatisfactory color protection effect of the above-mentioned method for protec...