CN103976121A - Preserved strawberry fruits and processing method thereof - Google Patents
Preserved strawberry fruits and processing method thereof Download PDFInfo
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- CN103976121A CN103976121A CN201410228470.3A CN201410228470A CN103976121A CN 103976121 A CN103976121 A CN 103976121A CN 201410228470 A CN201410228470 A CN 201410228470A CN 103976121 A CN103976121 A CN 103976121A
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Abstract
The invention discloses preserved strawberry fruits and a processing method of the preserved strawberry fruit. The method specifically comprises the following steps: by taking fresh strawberry fruits as a raw material, firstly, cleaning the raw material fruits, and then carrying out enzymolysis, color-protecting and sugaring on the raw material fruits; finally preparing the preserved strawberry fruits by the procedures of baking, cooling and the like on the strawberry fruits. By implementation of the method, enzymatic hydrolysate is prepared by using pectin methylesterase, and calcium lactate is added, so that the hardness of the strawberry is increased in the color-protecting process, the original states of the strawberry fruits can be well kept by the processes of sugaring and the like, and the appearances of the preserved strawberry fruits are greatly improved. Meanwhile, the quick-frozen strawberry except for fresh strawberry also can be used as the preserved fruits, so that the usable range of the raw material is increased, and the competitive advantage of the product is greatly increased.
Description
Technical field
The invention belongs to a kind of fruit deep process technology field, be specifically related to a kind of preserved fruit with strawberry and processing method thereof.
Background technology
Strawberry, cry again: pineapple strawberry, the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., Latin literary fame: Fragaria × ananassa Duch. rose family, Fragaria perennial herb, a kind of flowers and fruits of redness.
It is heart-shaped that the outward appearance of strawberry is, and delicious red tender, pulp succulence, contains special strong fruit fragrance.
Strawberry lovely luster, fruit soft and succulency, aromatic flavour, sweet and sour palatability, nutritious; Containing abundant vitamin C, effect of helpful digestion, meanwhile, strawberry can also be consolidated gums, fresh breath, moist throat.Spring, people's irascibility was often more vigorous, had some strawberry and can play inhibitory action.In addition, strawberry is preferably in after meal and eats, because it contains a large amount of pectin and cellulose, can promote gastrointestinal peristalsis, help digest, improves constipation, prevention hemorrhoid, intestinal cancer.
Strawberry is used as medicine and also can be rated as top gradely, and the traditional Chinese medical science thinks, strawberry nature and flavor are sweet, cool, enter spleen, stomach, lung channel.Strawberry has moistening lung to promote the production of body fluid, strengthening the spleen and stomach, and inducing diuresis to reduce edema, the merit of driving away summer heat, is applicable to cough with lung heat, poor appetite, oliguresis, hot summer weather polydipsia etc.Vitamin C abundant in strawberry scurvy, to artery sclerosis, coronary heart diseases and angina pectoris, cerebral hemorrhage, hypertension, high fat of blood etc., has positive prevention effect except preventing.The pectin containing in strawberry and cellulose, can promote gastrointestinal peristalsis, improves constipation, the generation of prevention hemorrhoid, intestinal cancer.The amine substance containing in strawberry, to leukaemia, alpastic anemia has certain curative effect.The equal edible of population, cough due to wind-heat evil, abscess of throat, hoarseness person; Summer, restlessness and fever with thirst or diarrhoea were as water person; Cancer, particularly nasopharyngeal carcinoma, lung cancer, carcinoma of tonsil, patients with laryngeal carcinoma should eat especially.
Strawberry has following edibility:
(1) in strawberry, contained carrotene has improving eyesight nourishing the liver effect;
(2) strawberry all has certain nourishing opsonic action to intestines and stomach and anaemia;
(3) strawberry is except preventing scurvy, and to preventing and treating artery sclerosis, coronary heart disease also has good curative effect;
(4) strawberry is the plant of tannic acid rich content, can stop in vivo the absorption of carcinogenic chemical;
(5) in strawberry, contain aspartic acid, the heavy metal ion in removing body that can be naturally gentle;
(6) strawberry is rich in amino acid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carrotene, vitamin B1, B2, nicotinic acid and mineral calcium, magnesium, phosphorus, potassium, iron etc., these nutrients are to the good facilitation of having grown, of great advantage to old man, children;
(7) foreign scholar studies discovery, and the active ingredient in strawberry can suppress the growth of cancerous swelling.Every hectogram strawberry is containing vitamin C 50-100 milligram, higher more than 10 times than apple, grape.Scientific research confirmed already, and vitamin C can be eliminated intercellular lax and tense situation, makes brain cell firm in structure, and skin exquisiteness is flexible, and brain and intelligence development are had to material impact;
(8) eat of after meal strawberry, can decompose food fat, favourable digestion;
(9) modern medicine study is thought, strawberry all has certain nourishing opsonic action to intestines and stomach and anaemia;
(10) strawberry, except preventing scurvy, also has good effect to preventing and treating artery sclerosis, coronary heart disease;
(11) vitamin in strawberry and pectin all have certain effect to improving constipation with treatment hemorrhoid, hypertension, hyperlipidemia;
(12) in strawberry, contain a kind of amine substance, the blood disease such as leukaemia, alpastic anemia is also had to auxiliary therapeutic action.
(13) strawberry is the plant of tannic acid rich content, in vivo the adsorbable absorption with stoping carcinogenic chemical.
At present, strawberry fruit is mainly that to eat raw be main, also can make fruit wine, fruit vinegar, pulp etc.Or first strawberry is broken into slurry, and add colloid, make the product of strawberry cake and so on recombinant technique.
At preserved fruit manufacture field, the processing process of preserved fruit with strawberry is as follows: strawberry selects → cleans → protect look → sugaring → oven dry → finished product.
In above-mentioned technical matters, due to the original shape of the very soft difficult maintenance strawberry of strawberry pulp in carrying out sugaring, particularly pass through quick-frozen strawberry grain afterwards, after having thawed, be just shapeless shape, but formed at random any shape.So the preserved fruit with strawberry shape of product that above technical matters processes is bad.
Summary of the invention
Object of the present invention is exactly overcome the deficiency of above-mentioned technology and brand-new a kind of preserved fruit with strawberry and processing method thereof is provided.Specifically comprise: taking fresh strawberry fruit as raw material, first raw material fruit is cleaned, then to strawberry fruit carry out enzymolysis, protect look, sugaring processing, finally strawberry fruit is prepared into preserved fruit with strawberry finished product by the operation such as drying, cooling.By implementing the present invention, be prepared into enzymolysis liquid with pectinesterase, and added calcium lactate, make strawberry in the process of protecting look, increase its hardness.Strawberry fruit through techniques such as sugarings also well maintains the original state, and greatly improves the outward appearance of preserved fruit with strawberry.Meanwhile, can also cook preserved fruit with the quick-frozen strawberry except fresh strawberry, increase the scope of application of raw material, increase considerably the competitive advantage of product.
The present invention is achieved through the following technical solutions:
A kind of preserved fruit with strawberry and processing method thereof, be in technical scheme to comprise the steps:
1, feedstock capture: gather fresh, be raw material without disease and pest, without rotten, 7～9 ripe above strawberry fruits.
2, raw material cleans: raw material fruit is positioned in Pneumatic cleaning pond and is cleaned, remove the silt and other foreign matters that attach on pericarp.
3, enzymolysis: the pectinesterase of 100ppm is put in 40 kg of water and is prepared into enzymolysis liquid, and with citric acid, enzymolysis liquid to be buffered to pH be 4.5, then above-mentioned enzymolysis liquid and 80 kilograms of strawberry fruits are mixed and stirred, finally add 1% calcium lactate by the total amount of above-mentioned enzymolysis liquid and strawberry fruit, start strawberry fruit to carry out enzymolysis, enzymolysis 40min, filters after enzymolysis at normal temperatures, and water filtration is clean.
4, protect look: working concentration is that 7 ‰ sodium metabisulfite solution soaks the strawberry fruit that has passed through enzymolysis, soaks and continues ten minutes, is then filtered dry soak.
5, sugaring: adopt segmentation method to carry out sugaring the strawberry fruit through protecting look, it is that 5: 1, pol are that the liquid glucose of 40 ° of Bix carries out sugaring that one section of sugaring adopts the ratio of white granulated sugar and maltose, add gross weight simultaneously and be 0.6% citric acid, the time is 24 hours; The ratio that adopts white granulated sugar and maltose when two sections of sugarings is that 5: 1, pol are that the liquid glucose of 60 ° of Bix carries out sugaring, adds gross weight simultaneously and be 0.5% citric acid, and the time is 24 hours.
6, dry: adopt the method method that segmentation is dried to carry out the strawberry fruit through sugaring, drying course is to keep oven drying temperature to be 60～65 DEG C to continue to dry 6 hours first, then place at normal temperatures 12～14 hours, then the other one side of strawberry fruit being turned over, it is more even to be convenient to dry, and drying course is to keep oven drying temperature to be 50～55 DEG C to continue to dry 10 hours for the second time.
7, cooling: to be undertaken cooling 12～14 hours being placed on from baker strawberry fruit out 20～25 temperature environments of spending, make the moisture of product obtain sufficient balance, make the mouthfeel of product more soft simultaneously.
8, packaging: the powdered sugar that the product of cooling mistake is spread to thin layer to be to keep the dry and comfortable of product, be then sub-packed according to quantity in packaging bag and finished product.
The present invention both had the following advantages:
1, preserved fruit with strawberry processing method proposed by the invention not only novel, measure is unique, and technique simply, easily implement.
2, due to the moisture of strawberry own higher (90%), and fiber content is few, and pectin content is not high (0.4～1.4%) also, after causing fruit maturation, under the pectase effect of fruit itself, softer than being easier to.By implementing the present invention, utilize whole fruit for raw material, in enzymolysis process, add pectinesterase can make endogenous pectin demethylating in position, add calcium lactate simultaneously, in the situation that calcium salt exists, the pectin of demethylating is gel under lower pH value, has improved the hardness of fruit, keeps to greatest extent shape of product.
3, by implementing the present invention, owing to having used calcium lactate to replace traditional calcium chloride, just can make not need to reuse running water after fruit sclerosis and rinse out the bitter taste of calcium chloride itself, not only reduced by an operation, and joint also be saved labour and water consumes.
4,, by implementing the present invention, in enzymolysis process, in order to facilitate enzyme preparation more uniformly strawberry fruit to be carried out to enzymolysis, be first the pectase of 40ppm to be put in 40 kg of water and to make enzymolysis liquid, and then mix and carry out enzymolysis with strawberry fruit.
5, by implementing the present invention, for a new outlet is opened up in the deep processing of strawberry fruit, simultaneously for the increment of strawberry fruit provides a good method, scheme, also for enterprise has created larger profit margin.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of preserved fruit with strawberry and processing method thereof, detailed description of the invention is as follows:
1, feedstock capture: gather fresh, be raw material without disease and pest, without rotten, 7～9 ripe above strawberry fruits.
2, raw material cleans: raw material fruit is positioned in Pneumatic cleaning pond and is cleaned, remove the silt and other foreign matters that attach on pericarp.
3, enzymolysis: the pectinesterase of 100ppm is put in 40 kg of water and is prepared into enzymolysis liquid, and with citric acid, enzymolysis liquid to be buffered to pH be 4.5, then above-mentioned enzymolysis liquid and 80 kilograms of strawberry fruits are mixed and stirred, finally add 1% calcium lactate by the total amount of above-mentioned enzymolysis liquid and strawberry fruit, start strawberry fruit to carry out enzymolysis, enzymolysis 40min, filters after enzymolysis at normal temperatures, and water filtration is clean.
4, protect look: working concentration is that 7 ‰ sodium metabisulfite solution soaks the strawberry fruit that has passed through enzymolysis, soaks and continues ten minutes, is then filtered dry soak.
5, sugaring: adopt segmentation method to carry out sugaring the strawberry fruit through protecting look, it is that 5: 1, pol are that the liquid glucose of 40 ° of Bix carries out sugaring that one section of sugaring adopts the ratio of white granulated sugar and maltose, add gross weight simultaneously and be 0.6% citric acid, the time is 24 hours; The ratio that adopts white granulated sugar and maltose when two sections of sugarings is that 5: 1, pol are that the liquid glucose of 60 ° of Bix carries out sugaring, adds gross weight simultaneously and be 0.5% citric acid, and the time is 24 hours.
6, dry: adopt the method method that segmentation is dried to carry out the strawberry fruit through sugaring, drying course is to keep oven drying temperature to be 60～65 DEG C to continue to dry 6 hours first, then place at normal temperatures 12～14 hours, then the other one side of strawberry fruit being turned over, it is more even to be convenient to dry, and drying course is to keep oven drying temperature to be 50～55 DEG C to continue to dry 10 hours for the second time.
7, cooling: to be undertaken cooling 12～14 hours being placed on from baker strawberry fruit out 20～25 temperature environments of spending, make the moisture of product obtain sufficient balance, make the mouthfeel of product more soft simultaneously.
8, packaging: the powdered sugar that the product of cooling mistake is spread to thin layer to be to keep the dry and comfortable of product, be then sub-packed according to quantity in packaging bag and finished product.
The main quality index of product and organoleptic indicator should meet table 1 and specify
Table 1
| Project | Index |
| Color and luster | Red |
| Flavour and smell | There is the distinctive local flavor of strawberry fruit self, smell aspect free from extraneous odour |
| Tissue morphology | Bulk product |
| Impurity | Without external stain impurity |
Physical and chemical index should meet the regulation of table 2
Table 2
| Project | Index |
| Total reducing sugar (with glucose meter, %) | 37.O～75.0％ |
| Moisture (%) | 11.0～30.0 |
Sanitary index should meet the regulation of table 3
Table 3
Claims (1)
1. preserved fruit with strawberry and a processing method thereof, is characterized in that comprising the steps:
(1) feedstock capture: gather fresh, be raw material without disease and pest, without rotten, 7～9 ripe above strawberry fruits;
(2) raw material cleans: raw material fruit is positioned in Pneumatic cleaning pond and is cleaned, remove the silt and other foreign matters that attach on pericarp;
(3) enzymolysis: the pectinesterase of 100ppm is put in 40 kg of water and is prepared into enzymolysis liquid, and with citric acid, enzymolysis liquid to be buffered to pH be 4.5, then above-mentioned enzymolysis liquid and 80 kilograms of strawberry fruits are mixed and stirred, finally add 1% calcium lactate by the total amount of above-mentioned enzymolysis liquid and strawberry fruit, start strawberry fruit to carry out enzymolysis, enzymolysis 40min, filters after enzymolysis at normal temperatures, and water filtration is clean;
(4) protect look: working concentration is that 7 ‰ sodium metabisulfite solution soaks the strawberry fruit that has passed through enzymolysis, soaks and continues ten minutes, is then filtered dry soak;
(5) sugaring: adopt segmentation method to carry out sugaring the strawberry fruit through protecting look, it is that 5: 1, pol are that the liquid glucose of 40 ° of Bix carries out sugaring that one section of sugaring adopts the ratio of white granulated sugar and maltose, add gross weight simultaneously and be 0.6% citric acid, the time is 24 hours; The ratio that adopts white granulated sugar and maltose when two sections of sugarings is that 5: 1, pol are that the liquid glucose of 60 ° of Bix carries out sugaring, adds gross weight simultaneously and be 0.5% citric acid, and the time is 24 hours;
(6) dry: adopt the method method that segmentation is dried to carry out the strawberry fruit through sugaring, drying course is to keep oven drying temperature to be 60～65 DEG C to continue to dry 6 hours first, then place at normal temperatures 12～14 hours, then the other one side of strawberry fruit being turned over, it is more even to be convenient to dry, and drying course is to keep oven drying temperature to be 50～55 DEG C to continue to dry 10 hours for the second time;
(7) cooling: to be undertaken cooling 12～14 hours being placed on from baker strawberry fruit out 20～25 temperature environments of spending, make the moisture of product obtain sufficient balance, make the mouthfeel of product more soft simultaneously;
(8) packaging: the powdered sugar that the product of cooling mistake is spread to thin layer to be to keep the dry and comfortable of product, be then sub-packed according to quantity in packaging bag and finished product.
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| CN201410228470.3A CN103976121A (en) | 2014-05-28 | 2014-05-28 | Preserved strawberry fruits and processing method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366392A (en) * | 2014-11-05 | 2015-02-25 | 华南理工大学 | Processing method of sugar-free preserved green plums |
| CN105166747A (en) * | 2015-08-28 | 2015-12-23 | 杨明彰 | Processing method of strawberry |
| CN105941795A (en) * | 2016-05-05 | 2016-09-21 | 安徽龙王山农业股份有限公司 | Manufacture method of strawberry preserves |
| CN106954670A (en) * | 2016-01-08 | 2017-07-18 | 新加坡国立大学 | Extend the method for the shelf-life of fresh-cut pawpaw using Vacuum infusion techniques |
| CN106954669A (en) * | 2016-01-08 | 2017-07-18 | 新加坡国立大学 | Extend the method for the shelf-life of strawberry using Vacuum infusion techniques |
| CN107960518A (en) * | 2017-12-29 | 2018-04-27 | 北京红螺食品有限公司 | A kind of biological enzyme formulation processing method of no preserved fruit containing no sugar product |
| CN108576205A (en) * | 2018-03-22 | 2018-09-28 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of processing method of strawberry combined drying |
| CN108813080A (en) * | 2018-06-21 | 2018-11-16 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method of smoked plum preserved fruit |
| CN109123048A (en) * | 2018-10-30 | 2019-01-04 | 中国农业科学院郑州果树研究所 | A kind of preparation method of low-sugar healthy preserved apricot |
| CN110326699A (en) * | 2019-07-30 | 2019-10-15 | 河北科技师范学院 | A kind of fortification preserved fruit with strawberry and preparation method thereof |
| CN110810608A (en) * | 2019-11-19 | 2020-02-21 | 杭州维本食品科技有限公司 | Preparation method of dried strawberry |
| CN115736076A (en) * | 2022-11-16 | 2023-03-07 | 杭州梅园食品有限公司 | Preparation process of waterfall juice preserved fruit |
| CN116548539A (en) * | 2023-06-06 | 2023-08-08 | 江苏省农业科学院 | Method for preparing preserved strawberry by soaking with combination of sugar and sugar alcohol and low-sugar preserved strawberry |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366392A (en) * | 2014-11-05 | 2015-02-25 | 华南理工大学 | Processing method of sugar-free preserved green plums |
| CN104366392B (en) * | 2014-11-05 | 2017-06-06 | 华南理工大学 | A kind of processing method that fruit is pickled without green gage in syrup |
| CN105166747A (en) * | 2015-08-28 | 2015-12-23 | 杨明彰 | Processing method of strawberry |
| CN106954670A (en) * | 2016-01-08 | 2017-07-18 | 新加坡国立大学 | Extend the method for the shelf-life of fresh-cut pawpaw using Vacuum infusion techniques |
| CN106954669A (en) * | 2016-01-08 | 2017-07-18 | 新加坡国立大学 | Extend the method for the shelf-life of strawberry using Vacuum infusion techniques |
| CN105941795A (en) * | 2016-05-05 | 2016-09-21 | 安徽龙王山农业股份有限公司 | Manufacture method of strawberry preserves |
| CN107960518A (en) * | 2017-12-29 | 2018-04-27 | 北京红螺食品有限公司 | A kind of biological enzyme formulation processing method of no preserved fruit containing no sugar product |
| CN108576205A (en) * | 2018-03-22 | 2018-09-28 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of processing method of strawberry combined drying |
| CN108576205B (en) * | 2018-03-22 | 2022-01-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for strawberry combined drying |
| CN108813080A (en) * | 2018-06-21 | 2018-11-16 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method of smoked plum preserved fruit |
| CN109123048A (en) * | 2018-10-30 | 2019-01-04 | 中国农业科学院郑州果树研究所 | A kind of preparation method of low-sugar healthy preserved apricot |
| CN110326699A (en) * | 2019-07-30 | 2019-10-15 | 河北科技师范学院 | A kind of fortification preserved fruit with strawberry and preparation method thereof |
| CN110810608A (en) * | 2019-11-19 | 2020-02-21 | 杭州维本食品科技有限公司 | Preparation method of dried strawberry |
| CN115736076A (en) * | 2022-11-16 | 2023-03-07 | 杭州梅园食品有限公司 | Preparation process of waterfall juice preserved fruit |
| CN116548539A (en) * | 2023-06-06 | 2023-08-08 | 江苏省农业科学院 | Method for preparing preserved strawberry by soaking with combination of sugar and sugar alcohol and low-sugar preserved strawberry |
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Application publication date: 20140813 |