CN107212316A - The preparation method of chocolate center dried strawberry - Google Patents

The preparation method of chocolate center dried strawberry Download PDF

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Publication number
CN107212316A
CN107212316A CN201710304870.1A CN201710304870A CN107212316A CN 107212316 A CN107212316 A CN 107212316A CN 201710304870 A CN201710304870 A CN 201710304870A CN 107212316 A CN107212316 A CN 107212316A
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China
Prior art keywords
strawberry
dried
preparation
time
vacuum
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Pending
Application number
CN201710304870.1A
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Chinese (zh)
Inventor
王志东
刘伟
林琼
张洁
孙倩倩
吴杰
解新方
关文强
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Institute of Food Science and Technology of CAAS
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Institute of Food Science and Technology of CAAS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Institute of Food Science and Technology of CAAS filed Critical Institute of Food Science and Technology of CAAS
Priority to CN201710304870.1A priority Critical patent/CN107212316A/en
Publication of CN107212316A publication Critical patent/CN107212316A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a kind of preparation method of chocolate center dried strawberry, step includes：1) pre-process；2) pretreated strawberry is placed in vacuum microwave dryer and dry for the first time, the moisture content of strawberry is down to 8~10% after first time is dried；3) fresh-keeping film forming solution is injected in described hole, the film forming solution infiltrates the side wall of described hole；4) strawberry for injecting fresh-keeping film forming solution is placed in vacuum microwave dryer and carries out second of drying process, vacuum is 0.1~0.15Mpa, microwave power is 200~220W, and drying time is 0.5~1h, and the moisture content of strawberry is down to 3~5% after second is dried；5) chocolate cream is injected in described hole, be vacuum-packed.Processing procedure drying temperature of the invention whole is low, and speed is fast, and with good energy-saving effect, the nutrient component damages of strawberry are few, and chocolate cream can increase the nutrition of dried strawberry, enriches the mouthfeel of dried strawberry, makes the need for it meets more different taste crowds.

Description

The preparation method of chocolate center dried strawberry
Technical field
The present invention relates to food processing field, more particularly to a kind of preparation method of chocolate center dried strawberry.
Background technology
Strawberry nutrition value is abundant, is described as being " fruit queen ", contains abundant vitamin C, vitamin A, vitamin E, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, leaf The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin.In the last few years, the gesture of the swift and violent rising of yield presentation of strawberry, but due to Fail preferably to solve the problems, such as its preservation and freshness, be only limitted to local sales, and Time To Market is concentrated, and causes what is do not sold in time Strawberry is rotted, and is caused the serious wasting of resources, economic loss and environmental pollution, be greatly affected the positive of strawberry cultivating family Property.
The content of the invention
The problem of for being previously mentioned, the invention provides a kind of preparation method of chocolate center dried strawberry, step includes：
1) pre-process
Strawberry cleaning, drain after, the hole of an opening is made in strawberry root, the depth of described hole is strawberry length 1/4~1/2, the strawberry after processing is refrigerated, refrigerated storage temperature be -20 DEG C, cold preservation time is 24h；
2) dry for the first time
By pretreated strawberry be placed in vacuum microwave dryer carry out for the first time dry, vacuum be 0.08~ 0.09Mpa, microwave power is 280~300W, and drying time is 0.8~1.2h, the moisture content of strawberry after first time is dried It is down to 8~10%；
3) fresh-keeping film forming solution is injected in described hole, the film forming solution infiltrates the side wall of described hole；
4) dry for the second time
The strawberry for injecting fresh-keeping film forming solution is placed in vacuum microwave dryer and carries out second of drying process, vacuum For 0.1~0.15Mpa, microwave power is 200~220W, and drying time is 0.5~1h, the strawberry after second is dried Moisture content is down to 3~5%；
5) chocolate cream is injected in described hole, be vacuum-packed.
Preferred scheme is：The preparation process of the film forming solution is：
(1) in the citric acid solution dissolved chitosan in, concentration of the chitosan in citric acid solution is 0.8~1% (w/v), the concentration of citric acid solution is 0.4~0.5% (v/v)；
(2) farina is added into the citric acid solution for be dissolved with chitosan so that the concentration of farina is 1~2% (w/v), mixed liquor is stirred under conditions of continuous heating, temperature progressively increases to 80~90 DEG C from room temperature, After after farina dissolving, 5~10min is kept；
(3) mixed liquor for being dissolved with farina is cooled to room temperature, then adds glucose and Tween 80, glucose Concentration be 0.8~1% (w/v), the concentration of Tween 80 is 0.8~1% (w/v)；
(4) homogeneous stirs.
Preferred scheme is：Step 24) in stirring speed be 10000~12000rpm, mixing time be 2~4min.
Preferred scheme is：Choose the fresh strawberry that length is 3~4cm.
Preferred scheme is：The depth of described hole is 1~1.5cm, a diameter of 0.3~0.5cm.
Preferred scheme is：It is inwardly inserted into using the wooden chopsticks of tip in strawberry root, hole is made.
Preferred scheme is：By in 2~3ml chocolate cream injection described hole.
Preferred scheme is：In pre-treatment step, by the separated refrigeration of every strawberry.
Preferred scheme is：Room temperature storage after vacuum packaging.
The preparation method of chocolate center dried strawberry of the present invention is progressively handled strawberry, successively using freezing Preservation, first time vacuum microwave drying, fresh-keeping film forming solution and the second vacuum microwave drying method are inserted, strawberry is made ingeniously The sandwich dried strawberry of gram force, whole processing procedure drying temperature is low, and speed is fast, with good energy-saving effect, the nutrition of strawberry into Divide loss few, chocolate cream can increase the nutrition of dried strawberry, enrich the mouthfeel of dried strawberry, it is met more different taste people The need for group.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many The presence or addition of individual other elements or its combination.
Embodiment 1
A kind of preparation method of chocolate center dried strawberry is present embodiments provided, step includes：
1) pre-process
Choose after length cleaned, drained for 4cm fresh strawberry, using tip wood chopsticks in strawberry root to interpolation Enter, be made the hole of an opening, the depth of described hole is 1cm, a diameter of 0.3cm, and the strawberry after processing is separated Refrigeration, refrigerated storage temperature is -20 DEG C, and cold preservation time is 24h；
2) dry for the first time
Pretreated strawberry is placed in vacuum microwave dryer and dry for the first time, vacuum is 0.08Mpa, micro- Wave power is 260W, and drying time is 0.8h, and the moisture content of strawberry is down to 10% after first time is dried；
3) fresh-keeping film forming solution is injected in described hole, the film forming solution infiltrates the side wall of described hole, it is described into The preparation process of coating solution is：
31) in the citric acid solution dissolved chitosan in, concentration of the chitosan in citric acid solution is 0.8% (w/ V), the concentration of citric acid solution is 0.4% (v/v)；
32) farina is added into the citric acid solution for be dissolved with chitosan so that the concentration of farina is 2% (w/v), mixed liquor is stirred under conditions of continuous heating, temperature progressively increases to 80 DEG C from room temperature, treats Ma Ling After sweet potato starch dissolving, 5min is kept；
33) mixed liquor for being dissolved with farina is cooled to room temperature, then adds glucose and Tween 80, glucose Concentration be 0.8% (w/v), the concentration of Tween 80 is 0.8% (w/v)；
34) homogeneous stirs, and the speed of stirring is 10000rpm, and mixing time is 2min；
4) dry for the second time
The strawberry for injecting fresh-keeping film forming solution is placed in vacuum microwave dryer and carries out second of drying process, vacuum For 0.1Mpa, microwave power is 200W, and drying time is 0.5h, and the moisture content of strawberry is down to 5% after second is dried；
5) 2ml chocolate cream is injected in described hole, be vacuum-packed, room temperature storage.
Dried strawberry made from the present embodiment is bright in colour, and shape is complete, rich in taste, nutritional ingredient：Contain energy per 100g Measure 1800kJ, protein 8.5g, fatty 9g, carbohydrate 22g, sodium 8mg.
Embodiment 2
A kind of preparation method of chocolate center dried strawberry is present embodiments provided, step includes：
1) pre-process
Choose after length cleaned, drained for 3cm fresh strawberry, using tip wood chopsticks in strawberry root to interpolation Enter, the hole of an opening is made, the depth of described hole is 1.5cm, a diameter of 0.5cm, and the strawberry after processing is separately put Refrigeration is put, refrigerated storage temperature is -20 DEG C, and cold preservation time is 24h；
2) dry for the first time
Pretreated strawberry is placed in vacuum microwave dryer and dry for the first time, vacuum is 0.09Mpa, micro- Wave power is 280W, and drying time is 1.2h, and the moisture content of strawberry is down to 8% after first time is dried；
3) fresh-keeping film forming solution is injected in described hole, the film forming solution infiltrates the side wall of described hole, it is described into The preparation process of coating solution is：
31) in the citric acid solution dissolved chitosan in, concentration of the chitosan in citric acid solution is 1% (w/v), The concentration of citric acid solution is 0.5% (v/v)；
32) farina is added into the citric acid solution for be dissolved with chitosan so that the concentration of farina is 2% (w/v), mixed liquor is stirred under conditions of continuous heating, temperature progressively increases to 90 DEG C from room temperature, treats Ma Ling After sweet potato starch dissolving, 10min is kept；
33) mixed liquor for being dissolved with farina is cooled to room temperature, then adds glucose and Tween 80, glucose Concentration be 1% (w/v), the concentration of Tween 80 is 1% (w/v)；
34) homogeneous stirs, and the speed of stirring is 12000rpm, and mixing time is 4min；
4) dry for the second time
The strawberry for injecting fresh-keeping film forming solution is placed in vacuum microwave dryer and carries out second of drying process, vacuum For 0.15Mpa, microwave power is 220W, and drying time is 1h, and the moisture content of strawberry is down to 3% after second is dried；
5) 3ml chocolate cream is injected in described hole, be vacuum-packed, room temperature storage.
Dried strawberry made from the present embodiment is bright in colour, and shape is complete, rich in taste, nutritional ingredient：Contain energy per 100g Measure 1870kJ, protein 9.2g, fatty 10g, carbohydrate 27g, sodium 5mg.
Embodiment 3
A kind of preparation method of chocolate center dried strawberry is present embodiments provided, step includes：
1) pre-process
Choose after length cleaned, drained for 3cm fresh strawberry, using tip wood chopsticks in strawberry root to interpolation Enter, the hole of an opening is made, the depth of described hole is 1.2cm, a diameter of 0.4cm, and the strawberry after processing is separately put Refrigeration is put, refrigerated storage temperature is -20 DEG C, and cold preservation time is 24h；
2) dry for the first time
Pretreated strawberry is placed in vacuum microwave dryer and dry for the first time, vacuum is 0.08Mpa, micro- Wave power is 270W, and drying time is 1.0h, and the moisture content of strawberry is down to 9% after first time is dried；
3) fresh-keeping film forming solution is injected in described hole, the film forming solution infiltrates the side wall of described hole, it is described into The preparation process of coating solution is：
31) in the citric acid solution dissolved chitosan in, concentration of the chitosan in citric acid solution is 0.9 (w/v), The concentration of citric acid solution is 0.45% (v/v)；
32) farina is added into the citric acid solution for be dissolved with chitosan so that the concentration of farina is 1.5% (w/v), mixed liquor is stirred under conditions of continuous heating, temperature progressively increases to 85 DEG C from room temperature, treats horse After the dissolving of bell sweet potato starch, 8min is kept；
33) mixed liquor for being dissolved with farina is cooled to room temperature, then adds glucose and Tween 80, glucose Concentration be 0.9% (w/v), the concentration of Tween 80 is 0.89% (w/v)；
34) homogeneous stirs, and the speed of stirring is 11000rpm, and mixing time is 3min；
4) dry for the second time
The strawberry for injecting fresh-keeping film forming solution is placed in vacuum microwave dryer and carries out second of drying process, vacuum For 0.13Mpa, microwave power is 210W, and drying time is 0.7h, and the moisture content of strawberry is down to 4% after second is dried；
5) 2.5ml chocolate cream is injected in described hole, be vacuum-packed, room temperature storage.
Dried strawberry made from the present embodiment is bright in colour, and shape is complete, rich in taste, nutritional ingredient：Contain energy per 100g Measure 1880kJ, protein 8.1g, fatty 9g, carbohydrate 25g, sodium 6mg.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited In specific details.

Claims (9)

1. a kind of preparation method of chocolate center dried strawberry, it is characterised in that step includes：
1) pre-process
Strawberry cleaning, drain after, the hole of an opening is made in strawberry root, the depth of described hole is the 1/ of strawberry length 4~1/2, the strawberry after processing is refrigerated, refrigerated storage temperature is -20 DEG C, and cold preservation time is 24h；
2) dry for the first time
Pretreated strawberry is placed in vacuum microwave dryer and dry for the first time, vacuum is 0.08~0.09Mpa, Microwave power is 260~280W, and drying time is 0.8~1.2h, after first time is dried the moisture content of strawberry be down to 8~ 10%；
3) fresh-keeping film forming solution is injected in described hole, the film forming solution infiltrates the side wall of described hole；
4) dry for the second time
The strawberry for injecting fresh-keeping film forming solution is placed in vacuum microwave dryer and carries out second of drying process, vacuum is 0.1~0.15Mpa, microwave power is 200~220W, and drying time is 0.5~1h, and strawberry is aqueous after second is dried Rate is down to 3~5%；
5) chocolate cream is injected in described hole, be vacuum-packed.
2. the preparation method of chocolate center dried strawberry according to claim 1, it is characterised in that the film forming solution Preparation process is：
21) in the citric acid solution dissolved chitosan in, concentration of the chitosan in citric acid solution is 0.8~1% (w/ V), the concentration of citric acid solution is 0.4~0.5% (v/v)；
22) farina is added into the citric acid solution for be dissolved with chitosan so that the concentration of farina be 1~ 2% (w/v), mixed liquor is stirred under conditions of continuous heating, temperature progressively increases to 80~90 DEG C from room temperature, treats horse After the dissolving of bell sweet potato starch, 5~10min is kept；
23) mixed liquor for being dissolved with farina is cooled to room temperature, then adds glucose and Tween 80, glucose it is dense Spend for 0.8~1% (w/v), the concentration of Tween 80 is 0.8~1% (w/v)；
24) homogeneous stirs.
3. the preparation method of chocolate center dried strawberry according to claim 2, it is characterised in that step 24) middle stirring Speed be 10000~12000rpm, mixing time be 2~4min.
4. the preparation method of chocolate center dried strawberry according to claim 1, it is characterised in that choose length be 3~ 4cm fresh strawberry.
5. the preparation method of chocolate center dried strawberry according to claim 4, it is characterised in that the depth of described hole For 1~1.5cm, a diameter of 0.3~0.5cm.
6. the preparation method of chocolate center dried strawberry according to claim 5, it is characterised in that existed using the wooden chopsticks of tip Strawberry root is inwardly inserted into, and hole is made.
7. the preparation method of chocolate center dried strawberry according to claim 5, it is characterised in that by 2~3ml chalk In power sauce injection described hole.
8. the preparation method of chocolate center dried strawberry according to claim 1, it is characterised in that in pre-treatment step In, by the separated refrigeration of every strawberry.
9. the preparation method of chocolate center dried strawberry according to claim 1, it is characterised in that room temperature after vacuum packaging Storage.
CN201710304870.1A 2017-05-03 2017-05-03 The preparation method of chocolate center dried strawberry Pending CN107212316A (en)

Priority Applications (1)

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CN201710304870.1A CN107212316A (en) 2017-05-03 2017-05-03 The preparation method of chocolate center dried strawberry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710304870.1A CN107212316A (en) 2017-05-03 2017-05-03 The preparation method of chocolate center dried strawberry

Publications (1)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101278722A (en) * 2008-04-03 2008-10-08 莱阳鲁花食品有限公司 Sandwich dewatered freeze-dried strawberry and preparing technique thereof
CN104642951A (en) * 2015-01-28 2015-05-27 袁晓健 Production method of dried strawberry
CN106418326A (en) * 2016-09-26 2017-02-22 广东中兴绿丰农业科技发展有限公司 Manufacturing method of freeze-dried fruit slices

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101278722A (en) * 2008-04-03 2008-10-08 莱阳鲁花食品有限公司 Sandwich dewatered freeze-dried strawberry and preparing technique thereof
CN104642951A (en) * 2015-01-28 2015-05-27 袁晓健 Production method of dried strawberry
CN106418326A (en) * 2016-09-26 2017-02-22 广东中兴绿丰农业科技发展有限公司 Manufacturing method of freeze-dried fruit slices

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