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A kind of treatment method of combined drying of strawberries

A processing method and combined drying technology, which are used in the preservation of fruits/vegetables by dehydration, preservation of fruits and vegetables, food science, etc., can solve the problems of loss of volatile aroma substances, sour taste, poor appearance, etc., and reduce the loss of nutrients. , the effect of reducing sugar loss and improving nutritional value

Active Publication Date: 2022-01-04
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After dehydration treatment, the taste of strawberries is sour and easy to collapse. The purpose of this invention is to explore a method of combined drying of strawberries to improve the taste of strawberries, and at the same time solve the problems of large loss of volatile aroma substances and poor appearance in the existing methods. question

Method used

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  • A kind of treatment method of combined drying of strawberries
  • A kind of treatment method of combined drying of strawberries
  • A kind of treatment method of combined drying of strawberries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Choose fresh and undamaged red strawberries that are 8-9 years old, have the same size, and have an acidity pH of 3.8-4.4;

[0025] 2) Remove the stems of the strawberries selected in step 1), clean them, and remove the spoils such as worms, eggs, mud and sand attached to the surface of the strawberries; remove surface debris;

[0026] 3) put the strawberries that have been removed of impurities in step 2) into a compound enzymatic hydrolysis solution of 0.15% cellulase, 0.20% pectinase and 0.10% papain by the quality of the removed strawberries, and enzymolyze at 37° C. for 30 minutes;

[0027] 4) Step-by-step sugaring:

[0028] (1) Put the strawberries enzymatically hydrolyzed in step 3 into an isomalt solution with a mass fraction of 15%, with a solid-to-liquid ratio of 1:10, and use 100w ultrasonic impregnation for 5 minutes,

[0029] (2) Continue to impregnate for 5 minutes under 0.05Mpa vacuum condition,

[0030] (3) Continue to soak for 5 minutes under the u...

Embodiment 2

[0036] Embodiment 2, with embodiment 1, the difference is,

[0037] 3) put the strawberries removed from impurities in step 2) into a compound enzymatic hydrolysis solution of 0.20% cellulase, 0.25% pectinase and 0.15% papain by the quality of the removed strawberries, and perform enzymolysis at 37° C. for 60 minutes;

[0038] 4) Step-by-step sugaring:

[0039] (1) Put the strawberries enzymatically hydrolyzed in step 3 into the isomalt solution with a mass fraction of 20%, the ratio of solid to liquid is 1:20, and use 150w ultrasonic impregnation for 10min,

[0040] (2) Continue to impregnate for 10min under 0.10Mpa vacuum condition,

[0041] (3) Continue to soak for 10 minutes under the ultra-high pressure condition of 300Mpa, then take it out, drain and place it flat on the material tray;

[0042] 6) Put the material plate containing the pre-frozen strawberries in step 5) into the sample rack, insert the eutectic point sensor into the center of the strawberries, cover wit...

Embodiment 3

[0044] Embodiment 3, with embodiment 1, the difference is,

[0045] 3) Put the strawberries removed from impurities in step 2) into a compound enzymatic hydrolysis solution of 0.25% cellulase, 0.30% pectinase and 0.20% papain by the quality of the removed strawberries, and perform enzymolysis at 37° C. for 90 minutes;

[0046] 4) Step-by-step sugaring:

[0047] (1) Put the strawberries enzymatically hydrolyzed in step 3 into an isomalt solution with a mass fraction of 25%, the ratio of solid to liquid is 1:30, and 200w ultrasonic impregnation is used for 15min,

[0048] (2) Continue to impregnate for 15min under 0.15Mpa vacuum condition,

[0049] (3) Continue to soak for 15 minutes under the ultra-high pressure condition of pressure 400Mpa, then take it out, drain and place it flat on the material tray;

[0050] 6) Put the material tray of pre-frozen strawberries in step 5) into the sample rack, insert the eutectic point sensor into the center of the strawberries, cover with...

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Abstract

The invention relates to a processing method for combined drying of strawberries, which includes the following steps: raw material screening and grading, cleaning and impurity removal, compound enzymatic hydrolysis, step-by-step sugaring, freeze-drying, far-infrared drying, and hot air drying to obtain the finished product. The present invention uses cellulase and pectinase to enzymatically hydrolyze strawberries to improve the microscopic pore structure of the strawberries and enhance the permeability and thermal conductivity of the strawberries. Papain can enzymatically hydrolyze soluble proteins and increase the amino acid content of the product; step-by-step sugar The impregnation adopts ultrasonic impregnation first, then vacuum impregnation, and then ultra-high pressure impregnation to improve impregnation efficiency, reduce energy consumption, and reduce sugar loss; and fill the internal gaps of strawberries with isomalt, reduce the shrinkage rate of strawberries, and improve the color and luster of strawberries. Preservation of taste and application quality; vacuum freezing-far infrared-hot air combined drying method is used to redistribute the temperature and moisture in the strawberries, thus saving energy and preserving quality.

Description

technical field [0001] The invention belongs to the technical field of food technology, and in particular relates to a treatment method for combined drying of strawberries. Background technique [0002] Strawberry is a herbaceous berry plant, soft and juicy, sweet and sour, rich in Vc, anthocyanins, phenols and other nutrients, with high nutritional, health and medicinal value. Due to many reasons such as short seasonal cycle and difficult storage of strawberries, it is difficult to store them. However, the use of dry processing can prolong their shelf life and facilitate storage and transportation, which is of great significance to alleviate the contradiction between production and sales. Strawberries are vacuum freeze-dried. Although the rehydration is fast, the weight is light, and the color quality is good, but the energy consumption is high; the infrared drying speed is fast, the drying quality is good, and the energy utilization rate is high, but the infrared rays are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/155A23B7/154A23B7/024A23B7/02
CPCA23B7/02A23B7/024A23B7/154A23B7/155
Inventor 乔宇张莉会廖李安可婧王俊汪兰丁安子吴文锦李新石柳陈学玲黄镭
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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