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A kind of preparation method of vacuum freeze-dried strawberry product

A vacuum freeze-drying and strawberry technology, applied in food preservation, fruit and vegetable preservation, food science and other directions, can solve problems such as unfavorable development of strawberry planting industry, strawberry sales time and distance limitation, and shorten desorption drying time and sublimation drying. The effect of less time and nutrient loss

Active Publication Date: 2016-05-25
福建立兴食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the sales time and distance of strawberries are limited, which is not conducive to the development of strawberry planting industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for vacuum freeze-dried strawberry products, comprising the steps of:

[0026] 1) Strawberry pretreatment: fully clean the strawberries after removing the stems;

[0027] 2) Strawberries are fed with steam at a temperature of 121-125°C, the action time is 120 seconds, and the temperature of the material center is ≥75°C;

[0028] 3) be cooled to room temperature;

[0029] 4) Prepare a mixed solution containing 0.25% konjac glucomannan and 30% white sugar by mass ratio in the mixed solution, soak strawberries for 45 seconds;

[0030] 5) Then the plate is rapidly cooled and frozen. The parameter range is: the temperature after freezing is -20~-25°C, the freezing time is 10 minutes, and the thickness of the plate is 2-3cm;

[0031] 6) Finally, vacuum freeze-drying is carried out; the parameter range is: vacuum degree is 50-80Pa, cold trap temperature is -35°C, sublimation temperature is 56°C, time is 9 hours, vacuum degree is 40-50Pa during analytical...

Embodiment 2

[0034] A preparation method for vacuum freeze-dried strawberry products, comprising the steps of:

[0035] 1) Strawberry pretreatment: fully clean the strawberries after removing the stems;

[0036] 2) Strawberries are fed with steam at a temperature of 121-125°C for 90 seconds, and the central temperature of the material is ≥75°C;

[0037] 3) be cooled to room temperature;

[0038] 4) Configure a mixed solution containing 0.2% konjac glucomannan and 25% white sugar by mass ratio in the mixed solution, soak strawberries for 30 seconds;

[0039] 5) Then the plate is rapidly cooled and frozen. The parameter range is: the temperature after freezing is -20~-25°C, the freezing time is 15 minutes, and the thickness of the plate is 2-3cm;

[0040] 6) Finally, carry out vacuum freeze-drying; the parameter range is: vacuum degree is 80Pa, cold trap temperature is -30°C, sublimation temperature is 60°C, time is 8 hours, vacuum degree is 50Pa during the analytical drying process, dryin...

Embodiment 3

[0043] A preparation method for vacuum freeze-dried strawberry products, comprising the steps of:

[0044] 1) Strawberry pretreatment: fully clean the strawberries after removing the stems;

[0045] 2) Strawberries are fed with steam at a temperature of 121-125°C, the action time is 110 seconds, and the center temperature of the material is ≥75°C;

[0046] 3) be cooled to room temperature;

[0047] 4) Prepare a mixed solution containing 0.3% konjac glucomannan and 35% white sugar by mass ratio in the mixed solution, soak strawberries for 40 seconds;

[0048] 5) Then the plate is rapidly cooled and frozen. The parameter range is: the temperature after freezing is -20~-25°C, the freezing time is 12 minutes, and the plate thickness is 2-3cm;

[0049] 6) Finally, vacuum freeze-drying is carried out; the parameter range is: the vacuum degree is 50-80Pa, the cold trap temperature is -30~-40°C, the sublimation temperature is 50°C, and the time is 10 hours. The temperature is 50°C,...

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Abstract

The invention discloses a preparing method of vacuum freeze-dried strawberry products. The method comprises the following steps that: (1) strawberries are pretreated; (2) steam with the temperature of 121 to 125 DEG C is introduced to the strawberries, the acting time is 90 to 120 seconds, and the material center temperature is higher than or equal to 75 DEG C; (3) the strawberries are cooled to room temperature; (4) a mixed solution is prepared, the mixed solution contains 0.1 to 0.4 mass percent of konjac glucomannan and 25 to 35 mass percent of white granulated sugar, and the strawberries are soaked in the mixed solution for 30 to 45 seconds; (5) then, the strawberries are paved onto a disc and are fast cooled and frozen in parameter ranges that the frozen temperature is -20 DEG C to -25 DEG C, the freezing time is 10 to 15 minutes, and the disc paving thickness is 2 to 3cm; (6) finally, the vacuum freeze-drying is carried out in parameter ranges that the vacuum degree is 50 to 80 Pa; the cold trap temperature is -30 to -40 DEG C; the sublimation temperature is 50 to 60 DE GC; the time is 8 to 10 hours; the vacuum degree in a desorption drying process is 40 to 50 Pa; the drying temperature is 40 to 50 DEG C; and the time is 6 to 8 hours; and (7) packaging is carried out. The strawberry products prepared by the method provided by the invention have the advantages that the eating is convenient and simple; the original color, luster, shape and flavor of the strawberries are maintained; the nutritional ingredients are basically maintained; in addition, the sterilization is thorough; the secondary pollution can also be effectively prevented; and the shelf life is long.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a preparation method of vacuum freeze-dried strawberry products. Background technique [0002] Strawberries are one of the daily fruits and they are delicious. However, unlike apples, pears and other fruits that are relatively easy to preserve, strawberries have a short shelf life due to their high water content and are not easy to preserve. At present, after picking, they can usually only be sold quickly, otherwise they can only be rotted and discarded. Like this, the sales time and distance of strawberries are all restricted, which is also unfavorable for the development of strawberry planting industry. Therefore, it is necessary to further further process strawberries, thereby increasing the income of fruit farmers and strawberry farmers. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of vacuu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/024
Inventor 邹少强郭树松陈高飞
Owner 福建立兴食品股份有限公司
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