Preparation technology of sandwich freeze-dried strawberry snacks
By employing freeze-drying and sandwich-structure preparation processes, the problem of loss of appearance and nutrients in strawberry snacks during processing has been solved, resulting in strawberry snacks with unique appearance, rich taste, and long shelf life, thus expanding market coverage.
Patent Information
- Application Number
- CN202511212869.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-28
- Publication Date
- 2025-10-28
AI Technical Summary
Existing strawberry snacks lose their original shape and nutritional components during processing and have a short shelf life, making it difficult to meet consumers' demand for healthy, delicious, and uniquely shaped snacks.
By freeze-drying to preserve the original shape of strawberries, and by using a process of perforation and jam injection and syrup coating to form a sandwich structure, combined with vacuum packaging and specific storage conditions, a strawberry snack with a unique appearance and rich taste is prepared.
The freeze-drying process preserves the original appearance and nutritional components of the strawberries, the punching and sauce-injecting process increases flavor diversity, the syrup coating provides protection and gloss, and the vacuum packaging extends the shelf life, enhancing the product's eating experience and market promotion.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food preparation, and in particular to a preparation process for a sandwich-filled freeze-dried strawberry snack. Background Technology
[0002] Strawberries, a nutritious and sweet-and-sour fruit, are loved by consumers. Currently, strawberry snacks on the market mainly include dried strawberries, strawberry jam, and strawberry candy. However, most of these products have the following problems: dried strawberries often lose their original shape during processing and have a hard texture; strawberry jam is usually used as an ingredient and cannot be eaten alone as a snack; and strawberry candy undergoes a lot of sugaring and processing, which destroys the natural nutrients and original flavor of strawberries.
[0003] In addition, existing methods for preparing sandwich snacks are insufficient in preserving the original shape and taste of the raw materials, making it difficult to meet consumers' demand for healthy, delicious snacks with unique shapes. At the same time, snacks prepared by traditional processing methods have a short shelf life, which limits the market promotion of the products.
[0004] Therefore, there is an urgent need to develop a strawberry snack that can retain the original appearance of strawberries, has a unique filling structure, rich taste, and a long shelf life, as well as its preparation method. Summary of the Invention
[0005] The purpose of this invention is to address the shortcomings of existing technologies by proposing a preparation process for freeze-dried strawberry snacks with fillings.
[0006] This invention provides a process for preparing freeze-dried strawberry snacks with fillings, comprising the following steps:
[0007] Step 1: Raw material selection and cleaning: Select fresh strawberries that are moderately ripe, uniform in size, free from pests and diseases, and undamaged. Remove the stems, wash them thoroughly with clean water, and drain the surface water.
[0008] Step 2, freeze-drying: Place the washed and drained whole strawberries into a vacuum freeze-drying device for pre-freezing, and then perform sublimation drying to obtain freeze-dried strawberries;
[0009] Step 3, Drilling and Injecting Sauce: Using a special micro-drilling device, drill holes evenly on the top (near the stem) or side of the freeze-dried strawberry. Then, inject the prepared jam, chocolate sauce, or ketchup into the holes using a micro-injection device, ensuring that the sauce is evenly distributed inside the strawberry.
[0010] Step 4: Coating with syrup: Heat the prepared syrup to a suitable temperature, then put the freeze-dried strawberries that have been filled with syrup into the syrup and quickly roll them so that their surfaces are evenly coated with a layer of syrup.
[0011] Step 5: Cooling and solidification: Remove the strawberries coated with syrup from the syrup and place them on a cooling rack to cool naturally at room temperature or by using a cool air fan, so that the syrup solidifies on the surface of the strawberries, forming a transparent or translucent sugar coating.
[0012] Step Six: Packaging and Storage: After cooling and solidifying, freeze-dried strawberry snacks with fillings are sealed in packaging and stored in a cool, dry place.
[0013] Preferably, step two specifically includes:
[0014] The pre-freezing temperature is controlled between -30℃ and -40℃, and the pre-freezing time is 2-4 hours, so that the water inside the strawberry is completely frozen.
[0015] Preferably, step two specifically includes:
[0016] The drying temperature is controlled between -10℃ and 10℃, the vacuum degree is maintained at 10-30Pa, and the drying time is 12-24 hours until the moisture content of the strawberries drops below 5%.
[0017] Preferably, step three specifically includes:
[0018] The diameter of the hole should be 1-3mm, while ensuring that the depth does not penetrate the bottom of the strawberry.
[0019] Preferably, step three specifically includes:
[0020] The amount of sauce to inject depends on the size of the strawberries; inject 0.5-2g of sauce into each strawberry.
[0021] Preferably, step three specifically includes:
[0022] The method for making jam is as follows: Wash, peel, and remove the pits (if any) of fresh fruits (such as strawberries, blueberries, mangoes, etc.), cut them into small pieces, add an appropriate amount of sugar and water, heat and cook in a pot until the fruit is soft and mushy, forming a thick jam, then filter to remove the pulp, and cool to room temperature for later use.
[0023] Preferably, step three specifically includes:
[0024] The method for making chocolate sauce is as follows: chop the chocolate into small pieces, add an appropriate amount of milk and butter, heat in a water bath until melted, stir well, and cool to 25-30℃ for later use.
[0025] Preferably, step three specifically includes:
[0026] The method for making tomato sauce is as follows: Wash fresh tomatoes, peel and remove seeds, cut them into small pieces, put them in a blender and blend them into tomato puree, then pour them into a pot, add appropriate amounts of sugar, salt, vinegar and seasonings, heat and cook until thickened, and cool to room temperature for later use.
[0027] Preferably, step four specifically includes:
[0028] The method for preparing syrup is as follows: Mix white sugar and water in a ratio of 1:0.5-1, add appropriate amounts of food additives (such as citric acid, food coloring, etc.), heat and boil in a pot until the syrup concentration reaches 60-75°Brix (Baumé degree), forming a syrup with a certain viscosity.
[0029] Heat the prepared syrup to 60-80℃ before use.
[0030] Preferably, step six specifically includes:
[0031] Vacuum packaging or nitrogen-filled packaging should be used when sealing the packaging to isolate it from air and moisture;
[0032] When storing in a cool place, the temperature should be controlled between 0-25℃ and the humidity below 60%.
[0033] Compared with the prior art, the present invention has the following beneficial effects:
[0034] The preparation method of this invention preserves the original shape, nutrients and natural color of strawberries through freeze-drying, giving the product a unique appearance and high nutritional value. The freeze-drying process is carried out under low temperature and vacuum conditions, avoiding the destruction of strawberry nutrients and flavor by high temperature, while also giving the strawberries a crisp texture and improving the eating experience. Detailed Implementation
[0035] The following description is intended to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are merely examples, and those skilled in the art may conceive of other obvious variations.
[0036] A preparation process for a freeze-dried strawberry snack with filling includes the following steps:
[0037] Step 1: Raw material selection and cleaning: Select fresh strawberries that are moderately ripe, uniform in size, free from pests and diseases, and undamaged. Remove the stems, wash them thoroughly with clean water, and drain the surface water.
[0038] Step 2, freeze-drying: Place the washed and drained whole strawberries into a vacuum freeze-drying device for pre-freezing. The pre-freezing temperature is controlled at -30℃ to -40℃, and the pre-freezing time is 2-4 hours to completely freeze the internal moisture of the strawberries. Then, sublimation drying is carried out at a drying temperature controlled at -10℃ to 10℃, a vacuum degree maintained at 10-30Pa, and a drying time of 12-24 hours until the moisture content of the strawberries drops below 5%, thus obtaining freeze-dried strawberries.
[0039] Freeze-drying can preserve the original shape, nutrients, and color of strawberries to the greatest extent possible;
[0040] Step 3: Punching and Injecting Sauce: Using a specialized micro-punching device, evenly punch holes in the top (near the stem) or side of the freeze-dried strawberries. The diameter of the holes should be 1-3mm, and the depth should be such that it does not penetrate the bottom of the strawberry. Then, inject the prepared jam, chocolate sauce, or ketchup into the holes using a micro-injection device. The amount injected depends on the size of the strawberry, generally 0.5-2g of sauce per strawberry, ensuring that the sauce is evenly distributed inside the strawberry.
[0041] Step 4: Syrup Coating: Heat the prepared syrup to a suitable temperature, generally 60-80℃. Then, place the freeze-dried strawberries (after being filled with syrup) into the syrup and quickly roll them to coat them evenly with a layer of syrup. The syrup is prepared by mixing granulated sugar and water in a 1:0.5-1 ratio, adding appropriate amounts of food additives (such as citric acid, food coloring, etc.), and heating and cooking in a pot until the syrup concentration reaches 60-75° Brix (Baumé degree), forming a syrup with a certain viscosity.
[0042] Step 5: Cooling and solidification: Remove the strawberries from the syrup and place them on a cooling rack to cool naturally at room temperature or by using a cool air fan, so that the syrup solidifies on the surface of the strawberries, forming a transparent or translucent sugar coating.
[0043] Step Six: Packaging and Storage: After cooling and solidifying, the freeze-dried strawberry snacks with fillings are sealed in airtight packaging or nitrogen-filled packaging to isolate them from air and moisture, thus extending their shelf life. The packaged product should be stored in a cool, dry place at a temperature controlled between 0-25℃ and humidity below 60%. The shelf life can reach one year.
[0044] The method for making jam is as follows: Wash, peel, and remove the pits (if any) of fresh fruits (such as strawberries, blueberries, mangoes, etc.), cut them into small pieces, add an appropriate amount of sugar and water, heat and cook in a pot until the fruit pulp is soft and forms a thick jam, then filter to remove the pulp, and cool to room temperature for later use.
[0045] The method for making chocolate sauce is as follows: chop the chocolate into small pieces, add an appropriate amount of milk and butter, heat in a water bath until melted, stir well, and cool to 25-30℃ for later use.
[0046] The method for making tomato sauce is as follows: Wash fresh tomatoes, peel and remove seeds, cut them into small pieces, put them in a blender and blend them into tomato puree, then pour them into a pot, add appropriate amounts of sugar, salt, vinegar and seasonings, heat and cook until thickened, and cool to room temperature for later use.
[0047] The freeze-dried strawberry snack with original characteristics prepared by the above preparation method retains the original shape of the strawberry, is covered with a transparent or semi-transparent sugar coating, has a bright color, and has the crisp texture of freeze-dried food. The jam, chocolate sauce or ketchup or other sauces injected inside are evenly distributed, with a rich taste, sweet and sour taste, unique flavor, and a shelf life of up to one year.
[0048] The preparation method involves freeze-drying, which preserves the original shape, nutrients, and natural color of strawberries, giving the product a unique appearance and high nutritional value.
[0049] The freeze-drying process is carried out under low-temperature vacuum conditions, which avoids the destruction of the nutrients and flavor of strawberries by high temperatures, while giving the strawberries a crisp texture and improving the eating experience of the product.
[0050] The perforated filling process gives the product a rich filling structure and diverse flavors, satisfying the taste needs of different consumers.
[0051] The syrup coating process creates a sugar coating on the surface of strawberries, which not only increases the sweetness and gloss of the product, but also acts as a sealant to prevent the internal sauce from leaking out and the intrusion of external moisture and oxygen, thus extending the product's shelf life.
[0052] Sealed packaging and specific storage conditions ensure a shelf life of up to one year, facilitating product storage, transportation, and sales, and expanding the product's market reach.
[0053] The preparation method is reasonable, easy to operate, suitable for large-scale industrial production, and has good economic and social benefits.
[0054] Example 1
[0055] Step 1: Raw material selection and cleaning: Select 100 fresh strawberries, each weighing about 15g and at a moderate ripeness, remove the stems, wash them with clean water, and drain them.
[0056] Step 2, freeze-drying: Place the strawberries in a vacuum freeze-drying device, pre-freeze at -35℃ for 3 hours, and then sublime dry at 0℃, vacuum 20Pa for 18 hours to obtain freeze-dried strawberries with a moisture content of 4%.
[0057] Step 3, Drilling and Injecting Jam: Use a micro-drilling device to drill a 2mm diameter hole in the top of the freeze-dried strawberry, with a depth of about 2 / 3 of the strawberry's height. The internal diameter of the hole should be 50% of the strawberry's maximum diameter. Then, use a micro-injection device to inject the prepared blueberry jam into the hole, injecting 1g-3g of blueberry jam into each strawberry.
[0058] To make blueberry jam, take 500g of fresh blueberries, wash them, add 100g of sugar and 50ml of water, heat and cook in a pot for 15 minutes until the fruit is soft and mushy. Filter the jam through a sieve to remove the pulp, and cool to room temperature before use.
[0059] Step 4: Syrup Coating: Place 200g of granulated sugar and 100ml of water in a pot and heat until the syrup reaches a concentration of 65°Brix. Add an appropriate amount of edible blue food coloring, stir well, and cool to 70°C. Place the freeze-dried strawberries with the syrup into the syrup and quickly roll them to coat them evenly.
[0060] Step 5: Cooling and solidification: Place the strawberries coated with syrup on a cooling rack and allow them to cool naturally at room temperature for 2 hours to solidify the syrup.
[0061] Step 6, Packaging and Storage: Vacuum pack the cooled and solidified snacks and store them in a cool, dry place at a temperature of 15℃ and a humidity of 50%.
[0062] Example 2
[0063] Step 1: Raw material selection and cleaning: Select 80 fresh strawberries, each weighing about 20g, wash and drain them.
[0064] Step 2, freeze-drying treatment: pre-freezing temperature -40℃, pre-freezing time 2.5 hours, sublimation drying temperature 5℃, vacuum degree 15Pa, drying time 20 hours, moisture content 3.5%.
[0065] Step 3: Punch holes and inject jam: Punch two holes with a diameter of 1.5mm on the side of the strawberry and a depth of about 3 / 4 of the strawberry's diameter. Inject 1.5g of chocolate jam into each strawberry.
[0066] The method for making chocolate sauce is as follows: Chop 150g of milk chocolate, add 50ml of milk and 30g of butter, heat in a water bath until melted, stir well, and cool to 28℃ for later use.
[0067] Step 4: Sugar syrup coating: Mix granulated sugar and water in a ratio of 1:0.6, boil until the syrup concentration reaches 70°Brix, add an appropriate amount of cocoa powder, cool to 65°C, and coat with the syrup.
[0068] Step 5, Cooling and Curing: Cool with cold air (temperature 10℃, wind speed 2m / s) for 30 minutes to cure the sugar coating.
[0069] Step 6, Packaging and Storage: Pack in nitrogen and store in an environment with a temperature of 20°C and a humidity of less than 60%.
[0070] Example 3
[0071] Step 1: Raw material selection and cleaning: Select 120 fresh strawberries, each weighing about 12g, wash and remove the stems.
[0072] Step 2, freeze-drying treatment: pre-freezing temperature -30℃, pre-freezing time 4 hours, sublimation drying temperature -5℃, vacuum degree 30Pa, drying time 24 hours, moisture content 5%.
[0073] Step 3: Make a hole and inject sauce: Make a 3mm diameter hole at the top of the strawberry, reaching the center of the strawberry, and inject 0.8g of tomato sauce into each strawberry.
[0074] Tomato sauce preparation method: Take 1000g of fresh tomatoes, wash, peel and remove seeds, mash into a paste, pour into a pot, add 80g of sugar, 15g of salt, 30ml of vinegar and appropriate seasonings, cook until thickened, and cool to room temperature for later use.
[0075] Step 4: Sugar syrup coating: Add 250g of white sugar to 125ml of water and boil to 60° Brix. Add an appropriate amount of edible red food coloring and control the temperature at 80°C to coat the sugar.
[0076] Step 5: Cooling and curing: Allow to cool naturally to room temperature for 3 hours.
[0077] Step 6, Packaging and Storage: Vacuum packaged, stored at 0-5℃ and humidity below 60%.
[0078] The freeze-dried strawberry snacks prepared through the above embodiments all retained the original shape of strawberries, with a uniform and shiny sugar coating on the surface, evenly distributed sauce inside, and a crisp, sweet and sour taste with a unique flavor.
[0079] Under the prescribed storage conditions, the shelf life is 12 months after storage, and all indicators meet food safety standards without any spoilage or mold. In other words, the shelf life can be more than one year.
[0080] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.
Claims
1. A preparation process for a sandwich-filled freeze-dried strawberry snack, characterized in that, Includes the following steps: Step 1: Raw material selection and cleaning: Select fresh strawberries that are moderately ripe, uniform in size, free from pests and diseases, and undamaged. Remove the stems, wash them thoroughly with clean water, and drain the surface water. Step 2, freeze-drying: Place the washed and drained whole strawberries into a vacuum freeze-drying device for pre-freezing, and then perform sublimation drying to obtain freeze-dried strawberries; Step 3, Drilling and Injecting Sauce: Using a special micro-drilling device, drill holes evenly on the top (near the stem) or side of the freeze-dried strawberry. Then, inject the prepared jam, chocolate sauce, or ketchup into the holes using a micro-injection device, ensuring that the sauce is evenly distributed inside the strawberry. Step 4: Coating with syrup: Heat the prepared syrup to a suitable temperature, then put the freeze-dried strawberries that have been filled with syrup into the syrup and quickly roll them so that their surfaces are evenly coated with a layer of syrup. Step 5: Cooling and solidification: Remove the strawberries coated with syrup from the syrup and place them on a cooling rack to cool naturally at room temperature or by using a cool air fan, so that the syrup solidifies on the surface of the strawberries, forming a transparent or translucent sugar coating. Step Six: Packaging and Storage: After cooling and solidifying, freeze-dried strawberry snacks with fillings are sealed in packaging and stored in a cool, dry place.
2. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step two specifically includes: The pre-freezing temperature is controlled between -30℃ and -40℃, and the pre-freezing time is 2-4 hours, so that the water inside the strawberry is completely frozen.
3. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step two specifically includes: The drying temperature is controlled between -10℃ and 10℃, the vacuum degree is maintained at 10-30Pa, and the drying time is 12-24 hours until the moisture content of the strawberries drops below 5%.
4. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step three specifically includes: The diameter of the hole should be 1-3mm, while ensuring that the depth does not penetrate the bottom of the strawberry.
5. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step three specifically includes: The amount of sauce to inject depends on the size of the strawberries; inject 0.5-3g of sauce into each strawberry.
6. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step three specifically includes: The method for making jam is as follows: Wash, peel, and remove the pits (if any) of fresh fruits (such as strawberries, blueberries, mangoes, etc.), cut them into small pieces, add an appropriate amount of sugar and water, heat and cook in a pot until the fruit is soft and mushy, forming a thick jam, then filter to remove the pulp, and cool to room temperature for later use.
7. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step three specifically includes: The method for making chocolate sauce is as follows: chop the chocolate into small pieces, add an appropriate amount of milk and butter, heat in a water bath until melted, stir well, and cool to 25-30℃ for later use.
8. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step three specifically includes: The method for making tomato sauce is as follows: Wash fresh tomatoes, peel and remove seeds, cut them into small pieces, put them in a blender and blend them into tomato puree, then pour them into a pot, add appropriate amounts of sugar, salt, vinegar and seasonings, heat and cook until thickened, and cool to room temperature for later use.
9. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step four specifically includes: The method for preparing syrup is as follows: Mix white sugar and water in a ratio of 1:0.5-1, add appropriate amounts of food additives (such as citric acid, food coloring, etc.), heat and boil in a pot until the syrup concentration reaches 60-75°Brix (Baumé degree), forming a syrup with a certain viscosity. Heat the prepared syrup to 60-80℃ before use.
10. The preparation process of a sandwich freeze-dried strawberry snack according to claim 1, characterized in that, Step six specifically includes: Vacuum packaging or nitrogen-filled packaging should be used when sealing the packaging to isolate it from air and moisture; When storing in a cool place, the temperature should be controlled between 0-25℃ and the humidity below 60%.