Processing method of candied strawberries

A technology of strawberry preserved fruit and processing method, which is applied in the confectionery industry, preservation of fruits/vegetables with sugar, preservation of fruits/vegetables by dehydration, etc., can solve the problems of microbial infection, rot and deterioration, difficult to preserve, etc., and achieves good taste , bright color, consistent taste effect

Inactive Publication Date: 2018-12-18
TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, strawberry is a seasonal fruit, which is only on the market at a fixed time every year, and because strawberry contains too much water, it will be damaged by collision, and it is easy to be infected by microorganisms, rot and deteriorate, making it difficult to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method of preserved strawberry fruit, comprising the following steps:

[0019] (1) Select fresh strawberries, remove rotten fruits, pierce each strawberry with 10-15 holes with a needle, and then dry the strawberries in vacuum microwave. The conditions for vacuum microwave drying are: microwave intensity 18w / g, vacuum degree -80kPa --85kPa, dried until the water content of the fruit is 60-65wt%, softening the strawberries;

[0020] (2) Put the softened strawberries into the sugar infiltration solution for the first vacuum sugar infusion seasoning. The sugar infiltration solution includes in parts by weight: 95 parts of water, 24 parts of maltose, 16 parts of white granulated sugar, and 0.06 part of citric acid , 0.04 parts of ascorbic acid, 0.03 parts of salt, 0.07 parts of gelatin and 0.05 parts of sodium metabisulfite; the temperature of the sugar solution is controlled at 80-85 °C, vacuumize for 18 minutes until the vacuum degree is -80kPa, then deflate ...

Embodiment 2

[0026] A processing method of preserved strawberry fruit, comprising the following steps:

[0027] (1) Select fresh strawberries, remove rotten fruits, pierce each strawberry with 10-15 holes with a needle, and then dry the strawberries in vacuum microwave. The conditions for vacuum microwave drying are: microwave intensity 15w / g, vacuum degree -75kPa --85kPa, dried until the water content of the fruit is 65-70wt%, softening the strawberries;

[0028] (2) Put the softened strawberries into the osmotic solution for the first vacuum osmotic seasoning. The osmotic solution includes by weight: 90 parts of water, 20 parts of maltose, 20 parts of white sugar, and 0.01 part of citric acid , 0.1 part of ascorbic acid, 0.01 part of table salt, 0.1 part of gelatin and 0.01 part of sodium metabisulfite; the temperature of the infiltrating sugar solution is controlled at 75-80 ° C, vacuumed for 20 minutes to a vacuum degree of -75kPa, then deflated for 20 minutes, and then atmospheric pre...

Embodiment 3

[0034] A processing method of preserved strawberry fruit, comprising the following steps:

[0035] (1) Select fresh strawberries, remove rotten fruits, pierce each strawberry with 10-15 holes with a needle, and then dry the strawberries in vacuum microwave. The conditions for vacuum microwave drying are: microwave intensity 20w / g, vacuum degree -75kPa --85kPa, dried until the water content of the fruit is 50-55wt%, softening the strawberries;

[0036] (2) Put the softened strawberries into the sugar infiltration solution for the first vacuum sugar infusion seasoning. The sugar infiltration solution includes in parts by weight: 100 parts of water, 30 parts of maltose, 10 parts of white granulated sugar, and 0.1 part of citric acid , 0.01 part of ascorbic acid, 0.05 part of table salt, 0.03 part of gelatin and 0.1 part of sodium metabisulfite; the temperature of the infiltrated sugar solution is controlled at 85-90 °C, vacuumed for 15 minutes to a vacuum degree of -85kPa, then d...

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PUM

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Abstract

The present invention discloses a processing method of candied strawberries. The method comprises the following steps: (1) selecting fresh strawberries, using a needle to puncture 10-15 holes on eachstrawberry, and carrying out vacuum microwave drying until the water content of the fruit is 50-70% by weight; (2) placing the strawberries in a sugar infiltration solution, and carrying out the firstvacuum sugar infiltration seasoning; (3) taking out the strawberries, then putting the strawberries into a sugar infiltration solution, carrying out the second vacuum sugar infiltration seasoning, and conducting sugar infiltration for 20-30 hours at normal temperature and normal pressure; (4) draining off sugar solution stuck on the surface of the strawberries to obtain semi-finished strawberries; and (5) putting the semi-finished strawberries into a blowing drying oven, firstly conducting drying at 65-70 DEG C for 3-4 hours, then keeping the drying suspended for 8-10 hours, then conducting drying at 55-60 DEG C for 4-5 hours to obtain the candied strawberries, putting the candied strawberries in a plastic film for 3-4 days for softening, and then carrying out vacuum packaging to obtain the finished product. According to the processing method provided by the invention, the processed strawberries are unique in flavor, bright in color, good in taste and rich in nutrients.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of preserved strawberry fruit. Background technique [0002] Strawberry is a perennial herb. 10-40 cm tall, stems lower than leaves or nearly equal, densely covered with yellow pilose. Leaves three out, leaflets with short stalks, thicker in texture, obovate or diamond-shaped, dark green above, almost glabrous, pale green below, sparsely hairy, denser along the veins; petioles are densely covered with yellow pilose. Cymes, with a short-stalked leaflet under the inflorescence; flowers bisexual; sepals ovate, slightly longer than epicalae; petals white, nearly round or obovate-elliptic. The aggregated fruit is large, and the persistent sepals are erect, close to the fruit; the tip of the achene is ovate and smooth. [0003] Strawberries are rich in amino acids, fructose, sucrose, glucose, citric acid, malic acid, pectin, carotene, vitamin B1, B2, niacin and min...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/36A23B7/08A23B7/02
CPCA23B7/02A23B7/08A23G3/36A23G3/42A23G3/48
Inventor 张宗斌
Owner TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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