Method for improving color and texture quality of vacuum freeze-dried recombinant strawberry chips
A vacuum freeze-drying and strawberry technology, which is applied in the directions of food drying, food freezing, and the function of food ingredients, can solve the problems of unstable storage period of pelargonidin-3-glucoside and low product hardness and brittleness, and achieves the improvement of chemical Stability, the effect of improving stability
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Embodiment 1
[0027] A method for improving the color and quality of vacuum freeze-dried recombined strawberry chips, comprising the following steps:
[0028] Pretreatment: Select strawberries with uniform maturity and no pests and diseases, wash them, and drain the water through a vibrating sieve;
[0029] Mixing and beating: mixing strawberries and apple pomace, and then beating in a beater to obtain strawberry pulp. The mass fraction of apple pomace in the strawberry pulp is 5%.
[0030] Preparation: Add low-ester pectin and protocatechuic acid (3,4-dihydroxybenzoic acid) to strawberry pulp, and add citric acid to adjust the pH to 3.0 to obtain material A, wherein the mass ratio of strawberry pulp to pectin is 1:0.02, the mass concentration of protocatechuic acid in material A is 0.1g / kg;
[0031] Homogenization: Homogenize material A;
[0032] Remodeling: Pour the homogenized material A into the mold groove of the mold tray;
[0033] Freezing: Place the mold tray in a freezer at -18°...
Embodiment 2
[0039] A method for improving the color and quality of vacuum freeze-dried recombined strawberry chips, comprising the following steps:
[0040] Pretreatment: Select strawberries with uniform maturity and no pests and diseases, wash them, and drain the water through a vibrating sieve;
[0041] Mixing and beating: mixing strawberries and apple pomace, and then beating in a beater to obtain strawberry pulp. The mass fraction of apple pomace in the strawberry pulp is 10%;
[0042] Preparation: Add low-ester pectin and protocatechuic acid (3,4-dihydroxybenzoic acid) to strawberry pulp, and add citric acid to adjust the pH to 3.8 to obtain material A, wherein the mass ratio of strawberry pulp to pectin is 1:0.08, the mass concentration of protocatechuic acid in material A is 1.0g / kg;
[0043] Homogenization: Homogenize material A;
[0044] Remodeling: Pour the homogenized material A into the mold groove of the mold tray;
[0045] Freezing: Place the mold tray in a freezer at -18°C...
Embodiment 3
[0051] A method for improving the color and quality of vacuum freeze-dried recombined strawberry chips, comprising the following steps:
[0052] Pretreatment: Select strawberries with uniform maturity and no pests and diseases, wash them, and drain the water through a vibrating sieve;
[0053] Mixing and beating: mixing strawberries and apple pomace, and then beating in a beater to obtain strawberry pulp, the mass fraction of apple pomace in the strawberry pulp is 8%;
[0054] Preparation: Add low-ester pectin and protocatechuic acid (3,4-dihydroxybenzoic acid) to strawberry pulp, and add citric acid to adjust the pH to 3.4 to obtain material A, wherein the mass ratio of strawberry pulp to pectin is 1:0.05, the mass concentration of protocatechuic acid in material A is 0.5g / kg;
[0055] Homogenization: Homogenize material A;
[0056] Remodeling: Pour the homogenized material A into the mold groove of the mold tray;
[0057] Freezing: Place the mold tray in a freezer at -18°...
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