CN107960456A - A kind of production method of vacuum freeze-drying strawberry - Google Patents
A kind of production method of vacuum freeze-drying strawberry Download PDFInfo
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- CN107960456A CN107960456A CN201711111322.3A CN201711111322A CN107960456A CN 107960456 A CN107960456 A CN 107960456A CN 201711111322 A CN201711111322 A CN 201711111322A CN 107960456 A CN107960456 A CN 107960456A
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- strawberry
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 92
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 92
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 11
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 91
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000006555 catalytic reaction Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 238000001291 vacuum drying Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract 2
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 230000001934 delay Effects 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000008676 import Effects 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
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- 230000005540 biological transmission Effects 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- -1 VitAVitE Chemical compound 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 238000002061 vacuum sublimation Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production method of vacuum freeze-drying strawberry, this method includes stock:The strawberry without caking and individual quick freezing is chosen in freezer；Negative catalysis：The strawberry of selection is transmitted by belt, slow ice is carried out by slow ice bridge；Sieving：Vibrating screen will be sent to by the strawberry for delaying ice, the foreign matter that the ice in strawberry is considered to be worth doing and easily removed is removed by vibrating screen；Bar magnet：By strawberry by bar magnet, the metallic foreign body in strawberry is removed；Section：By strawberry by slicer, 2 5cm thin slices of thickness are cut into；Quick freezing：Strawberry section is transferred to and freezes storehouse progress quick freezing；Vacuum drying：Strawberry section after freezing is put into dry vacuum container dry；Packaging.Beneficial effects of the present invention are simple for production process, and production efficiency is high, and speed is fast, few by the nutrient loss for detecting strawberry, adds the holding time of strawberry, dried strawberry is soaked into the water, rehydration is good, and mouthfeel is moderate.
Description
Technical field
The present invention relates to field of agricultural products processing, and in particular to a kind of production method of vacuum freeze-drying strawberry.
Technical background
Strawberry is one of fruit that the daily people like, nutritive value enriches, and is known as being " fruit queen ", containing abundant
Vitamin C, VitAVitE, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid,
The nutriments such as copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanidin.Especially contained vitamin
C, its content are all 7-10 times higher than apple, grape.And contained malic acid, citric acid, vitamin B1, vitamin B2, and recklessly
Radish element, calcium, phosphorus, the content of iron are also 3 to 4 times higher than apple, pears, grape.And the preserving type of strawberry, such as freezing guarantor now
Deposit, it will cause the loss of strawberry nutrition component, cause greatly to waste.And some lyophilized preserving type additions on the market
Also some additives etc., have changed the original taste of strawberry.Although extending the holding time of strawberry, the people couple are lost
The sensory experience of strawberry.
The content of the invention
It is an object of the invention to provide a kind of vacuum freeze-drying production method of strawberry, and strawberry can be made to preserve original mouth
Sense, nutrient loss is few, holding time length, and the mode of production is simple, and suitable for mass production, speed of production is fast, efficient.
To achieve the above object, technical solution provided by the invention is as follows：
Step 1: stock:Chosen in freezer without caking, the strawberry of individual quick freezing；
Step 2: negative catalysis：The strawberry of selection is transmitted by belt, slow ice is carried out by slow ice production apparatus；
Step 3: sieving：Vibrating screen will be sent to by the strawberry for delaying ice, the ice in strawberry is removed by vibrating screen and considers to be worth doing and holds
The foreign matter easily removed；
Step 4: bar magnet：By strawberry by bar magnet, the metallic foreign body in raw material is removed；
Step 5: section：By strawberry by slicer, thickness 2-5cm sections are cut into；
Step 6: quick freezing：Strawberry section is transferred to and freezes storehouse progress quick freezing；
Step 7: vacuum drying：Strawberry section after freezing is put into dry vacuum container dry；
Step 8: packaging.
Wherein in step 1, the strawberry of the freezing of selection, central temperature is at -20 DEG C--16 DEG C.
Slow ice production apparatus described in step 2 includes hopper, babinet, conveyer chain, air blower, exchange piece, vibrating screen；Institute
It is rectangle to state babinet, and the bottom of box is supported by four pillars, and the conveyer chain runs through the babinet, in the conveyer chain
Height-adjustable hairbrush is equipped with the babinet interface, in the box house close to pacifying described in inlet below conveyer chain
Equipped with the air blower, the heat exchanger is installed close to exit in box house, the heat exchanger side enters equipped with steam
Mouthful, the heat exchanger opposite side is equipped with steam (vapor) outlet, and the conveyer chain front end is provided with hopper；
At work, (1) preheating, starts wind turbine, steam is passed through in heat exchanger slow ice production apparatus；(2) blanking, will choose
Strawberry import hopper；(3) conveying heating, starts conveyer chain, strawberry is arranged in conveyer chain at the uniform velocity delays ice by babinet.
In step 6 strawberry section quick freezing be make strawberry cut into slices central temperature by -7 DEG C--3 DEG C be down to -20 DEG C with
Under, and when keeping 1.5-2 small.
Strawberry is cut into slices in the dry vacuum container that vacuum is 40-60pa in step 7, and in the dry vacuum container
40-50 DEG C of hot steam is passed through, the section of vacuum sublimation strawberry, stops being passed through steam when strawberry cuts into slices water content below 4%.
The beneficial effect of the present invention is that the production process of strawberry is simple, suitable for mass production, and production efficiency is high, speed
It hurry up, nutrient loss is few, holding time length, and ensure that the good rehydration of strawberry, and piece food mouthfeel is good, perfect to keep grass
Certain kind of berries peculiar taste and color and luster.
Brief description of the drawings
Fig. 1 is the schematic diagram for delaying ice bridge in step 2 of the present invention
1, hopper in figure, 2, conveyer chain, 3, air blower, 4, heat exchanger, 5, babinet, 6, steam inlet, 7, steam (vapor) outlet, 8,
Vibrating screen.
Embodiment
For the objects, technical solutions and advantages of the present invention are more clearly understood, below to the present invention further specifically
It is bright.
Embodiment 1
It is some in -16 DEG C of strawberry in freezer Selection Center temperature, strawberry is transmitted by belt line, is then started slow
The wind turbine of ice production apparatus, and steam is passed through in the heat exchange component of slow ice production apparatus, conveyer chain transmission, strawberry is evenly spaced in transmission
On chain, after delaying ice, the central temperature of strawberry can be improved to -3 DEG C by -16 DEG C.Shake is transported to by the strawberry of conveyer chain
In dynamic sieve, vibrating screen vibrations, ice slag and foreign matter are distinguished, bar magnet is transported through by conveyer chain again by the strawberry of reciprocating sieve,
Bar magnet adsorbs metallic foreign body, is sent to cutter, and strawberry is cut into the strawberry thin slice of 2cm, strawberry is placed on and is freezed by cutter
Freezed in storehouse, be finally putting into vacuum in 40pa, be constantly passed through 40 DEG C of steam, dried strawberry is distilled under vacuum conditions,
Stop being passed through steam when strawberry water content is 4%, strawberry slice is removed and packed.
Embodiment 2
It is some in -20 DEG C of strawberry in freezer Selection Center temperature, strawberry is transmitted by belt line, is then started slow
The wind turbine of ice production apparatus, and steam is passed through in the heat exchange component of slow ice production apparatus, conveyer chain transmission, strawberry is evenly spaced in transmission
On chain, after delaying ice, the central temperature of strawberry can be improved to -7 DEG C by -20 DEG C.Shake is transported to by the strawberry of conveyer chain
In dynamic sieve, vibrating screen vibrations, ice slag and foreign matter are distinguished, bar magnet is transported through by conveyer chain again by the strawberry of reciprocating sieve,
Bar magnet adsorbs metallic foreign body, is sent to cutter, and strawberry is cut into the strawberry thin slice of 4cm, strawberry is placed on and is freezed by cutter
Freezed in storehouse, be finally putting into vacuum in 60pa, be constantly passed through 50 DEG C of steam, dried strawberry is distilled under vacuum conditions,
Stop being passed through steam when strawberry water content is 4%, strawberry slice is removed and packed.
By embodiment it can be found that the production process of strawberry is simple, production efficiency is high, and speed is fast, by detecting strawberry
Nutrient loss it is few, add the holding time of strawberry, dried strawberry soaked into the water, rehydration is good, and mouthfeel is fitted
In.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement done within refreshing and principle etc., are all contained within protection scope of the present invention.
Claims (6)
- A kind of 1. production method of vacuum freeze-drying strawberry, it is characterised in that：Step 1: stock:The strawberry without caking and individual quick freezing is chosen in freezer；Step 2: negative catalysis：The strawberry of selection is transmitted by belt, slow ice is carried out by slow ice production apparatus；Step 3: sieving：Vibrating screen will be sent to by the strawberry for delaying ice, removed the ice bits in strawberry by vibrating screen and easily gone The foreign matter removed；Step 4: bar magnet：By strawberry by bar magnet, the metallic foreign body in raw material is removed；Step 5: section：By strawberry by slicer, thickness 2-5cm sections are cut into；Step 6: quick freezing：Strawberry section is transferred to and freezes storehouse progress quick freezing；Step 7: vacuum drying：Strawberry section after freezing is put into dry vacuum container dry；Step 8: packaging.
- 2. the production method of vacuum freeze-drying strawberry according to claim 1, it is characterised in that：The freezing that step 1 is chosen Strawberry, central temperature is at -20 DEG C--16 DEG C.
- 3. the production method of vacuum freeze-drying strawberry according to claim 1, it is characterised in that：Slow ice described in step 2 Device includes hopper, babinet, conveyer chain, air blower, exchange piece, vibrating screen；The babinet is rectangle, the bottom of box Supported by four pillars, the conveyer chain runs through the babinet, is equipped with the conveyer chain and the babinet interface adjustable The hairbrush of height, in the box house close to the air blower is provided with described in inlet below conveyer chain, in box house The heat exchanger is installed close to exit, the heat exchanger side is equipped with steam inlet, and the heat exchanger opposite side, which is equipped with, to be steamed Vapor outlet, the conveyer chain front end are provided with hopper.
- 4. the production method of vacuum freeze-drying strawberry according to claim 1, it is characterised in that：Strawberry section is fast in step 6 Quick-frozen knot is that the central temperature for making strawberry cut into slices is down to less than -20 DEG C by -7 DEG C--3 DEG C, and when keeping 1.5-2 small.
- 5. the production method of vacuum freeze-drying strawberry according to claim 1, it is characterised in that：Strawberry section exists in step 7 Vacuum is in the dry vacuum container of 40-60pa, and is passed through in the dry vacuum container 40-50 DEG C of hot steam, vacuum liter Magnificent strawberry section, stops being passed through steam when strawberry cuts into slices water content below 4%.
- 6. delaying the application method of ice production apparatus in the production method of vacuum freeze-drying strawberry according to claim 3, its feature exists In：At work, (1) preheating, starts wind turbine, steam is passed through in heat exchanger slow ice production apparatus；(2) blanking, the grass that will have been chosen The certain kind of berries imports hopper；(3) conveying heating, starts conveyer chain, strawberry is arranged in conveyer chain at the uniform velocity delays ice by babinet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711111322.3A CN107960456A (en) | 2017-11-13 | 2017-11-13 | A kind of production method of vacuum freeze-drying strawberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711111322.3A CN107960456A (en) | 2017-11-13 | 2017-11-13 | A kind of production method of vacuum freeze-drying strawberry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107960456A true CN107960456A (en) | 2018-04-27 |
Family
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| CN201711111322.3A Pending CN107960456A (en) | 2017-11-13 | 2017-11-13 | A kind of production method of vacuum freeze-drying strawberry |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028162A (en) * | 2010-11-22 | 2011-04-27 | 刘圣本 | Method for preparing freeze-dried banana |
| CN103876152A (en) * | 2014-04-15 | 2014-06-25 | 吉林农业大学 | Corn vital element and production method thereof |
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Application publication date: 20180427 |