CN108354149A - A kind of preparation method of strawberry dried fruit - Google Patents
A kind of preparation method of strawberry dried fruit Download PDFInfo
- Publication number
- CN108354149A CN108354149A CN201810139591.9A CN201810139591A CN108354149A CN 108354149 A CN108354149 A CN 108354149A CN 201810139591 A CN201810139591 A CN 201810139591A CN 108354149 A CN108354149 A CN 108354149A
- Authority
- CN
- China
- Prior art keywords
- strawberry
- dried
- drying
- preparation
- straight tube
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 135
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 135
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 18
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 134
- 238000001035 drying Methods 0.000 claims abstract description 54
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000004140 cleaning Methods 0.000 claims abstract description 19
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000011089 carbon dioxide Nutrition 0.000 claims abstract description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 239000003344 environmental pollutant Substances 0.000 claims abstract description 5
- 231100000719 pollutant Toxicity 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 230000002779 inactivation Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 4
- 238000005265 energy consumption Methods 0.000 abstract description 6
- 230000000284 resting effect Effects 0.000 description 6
- 244000005700 microbiome Species 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- RQPUBRCMWBQELA-UHFFFAOYSA-N [K].[Fe].[Ca] Chemical compound [K].[Fe].[Ca] RQPUBRCMWBQELA-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation methods of strawberry dried fruit, include the following steps：Select fresh full, the unabroken strawberry of fruit；Using the straight tube of a diameter of 0.5 1cm, is passed through from the center of strawberry, strawberry is stringed together；Straight tube is siphunculus with holes；Utilize the pollutant for the strawberry surface that dry ice cleaner cleaning connects；Drying temperature is 55 80 degrees Celsius；Wind turbine is opened simultaneously carries out heated-air drying；Dried strawberry is obtained after the completion of dry；Strawberry is removed, strawberry is removed after the completion of dry, dried strawberry is removed from straight tube；Dried strawberry is aseptically sealed nitrogen-filled packaging, obtains product by nitrogen-filled packaging.Preparation method of the present invention cleans cleaner, drying rate faster, accelerates working efficiency, saves energy consumption；The dried strawberry surface of preparation not cracky, keeps the integrality of strawberry, condition good；It is bright-colored, keep bright-coloured strawberry original color.
Description
Technical field
The present invention relates to a kind of preparation methods of strawberry dried fruit.
Background technology
For fruit rich in minerals and dietary fibers such as sugar, vitamin, potassium iron calcium, strawberry dehydration is prepared into dried strawberry can
The nutrition of concentrated strawberry, at the same it is convenient, liked by consumers in general.
Dried using nature in technology, drying machine drying, vacuum freezedrying, although wherein dry naturally it is cost-effective,
But sanitary condition is poor, except water speed is slow, drying time is long, is faint in color；Drying machine drying is fast except water speed, but strawberry decoloration is tight
Weight, manufactured dried strawberry are faint in color, and there is fold on surface, and nutrition is beautiful, and vacuum freezedrying can effectively reduce fruit surface
The problem of Folding Deformation, while extending the storage time of dried fruit, but vacuum freezedrying high energy consumption, equipment cost are high, together
When there is a problem of being faint in color, drying time length, only produced at present in high-end dried fruit, it is difficult to promote the use of.
Meanwhile strawberry has several seeds due to surface, leads to surface irregularity, when cleaning, is more troublesome, using water
Rinsing, it is difficult to clean, while be easy to cause strawberry surface it is damaged,
Therefore, continue a kind of preparation method of new strawberry dried fruit so that the system of strawberry surface not cracky, dried fruit various colors
Preparation Method.
Invention content
The technical problem to be solved in the present invention is to provide a kind of preparation methods of strawberry dried fruit.
The present invention provides the following technical solutions：
A kind of preparation method of strawberry dried fruit：Include the following steps,
Step 1, raw material selection：Select fresh full, the unabroken strawberry of fruit；
Step 2, strawberry series connection, using the straight tube of a diameter of 0.5-1cm, passes through from the center of strawberry, strawberry is stringed together；
Straight tube is siphunculus with holes；
Step 3, Dry ice cleaning；Utilize the pollutant for the strawberry surface that dry ice cleaner cleaning connects；
Step 4 dries drying；Drying temperature is 55-80 degrees Celsius；Wind turbine is opened simultaneously carries out heated-air drying；After the completion of drying
Obtain dried strawberry；
Step 5 removes strawberry, removes strawberry after the completion of dry, dried strawberry is removed from straight tube；
Dried strawberry is aseptically sealed nitrogen-filled packaging, obtains product by step 6, nitrogen-filled packaging.
Further, drying drying time is 6-12 hours, and hydrofuge is handled in drying process.Drying time is more suitable,
And the energy consumption of drying machine drying is relatively low；Hydrofuge is handled in drying course simultaneously, accelerates drying rate.
Further, the straight tube connection cold air of strawberry is connected so that strawberry is cooling on straight tube.It is cooling so that strawberry with
The place of straight tube contact is condensed into thin ice so that in drying course, strawberry will not be adhered on straight tube.
Further, cold air uses low temperature liquid nitrogen, quickly carries out fast frozen.Since straight tube is siphunculus and is equipped with ventilation
Cold air quickly can be passed to dried strawberry by hole, and strawberry and branch pipe are directly formed thin ice rapidly.
Further, include sterilization inactivation treatment after raw material selection, carrying out the stifling sterilization of vapor to the strawberry of selection goes out
It is living.Using the stifling sterilization inactivation of vapor, the bacterial virus of strawberry surface can be effectively killed；Strawberry after going here and there well simultaneously uses
Dry ice cleaning, also can further realize to strawberry sterilization inactivation, simultaneously because straight tube be siphunculus with holes, it can be achieved that strawberry
Internal sterilization inactivation.
Further, the water content of the dried strawberry after drying process is 12%-18%.The water content control of dried strawberry is existed
12%-18% keeps the water content of dried strawberry balanced consistent, and reducing the water content of dried strawberry, there are larger differences, can keep grass
The certain kind of berries dry resting period is consistent, is uniformly controlled the resting period of dried strawberry.
Advantageous effect obtained by the present invention：1, cleaning is quickly and cleaning performance is good, and cracky, holding be not careless for strawberry surface
The integrality of the certain kind of berries, condition are good；2, dried strawberry be a complete strawberry, and Dry ice cleaning can quick color protection, play the work of color protection
With；Brightly painted dried strawberry is obtained, bright-coloured strawberry original color is kept；3, strawberry series connection cleaning, drying be may make into cleaning
Cleaner, drying rate faster, accelerates working efficiency, saves energy consumption.
Specific implementation mode
With reference to embodiment, the present invention is furture elucidated, it should be understood that following specific implementation modes are only used for
It is bright the present invention rather than limit the scope of the invention.
Embodiment 1
A kind of preparation method of strawberry dried fruit, includes the following steps,
Step 1, raw material selection：Select fresh full, the unabroken strawberry of fruit；
Step 2, strawberry series connection, using the straight tube of a diameter of 0.5cm, passes through from the center of strawberry, strawberry is stringed together；Directly
Pipe is siphunculus with holes；Siphunculus selects heat safe plastic tube；
Step 3, Dry ice cleaning；Utilize the pollutant for the strawberry surface that dry ice cleaner cleaning connects；
Step 4 dries drying；Drying temperature is 55 degrees Celsius；Wind turbine is opened simultaneously carries out heated-air drying；After the completion of dry
To dried strawberry；
Step 5 removes strawberry, removes strawberry after the completion of dry, dried strawberry is removed from straight tube；
Dried strawberry is aseptically sealed nitrogen-filled packaging, obtains product by step 6, nitrogen-filled packaging.
Further, drying drying time is 12 hours, and hydrofuge is handled in drying process.Drying time is more suitable, and
The energy consumption of drying machine drying is relatively low；Hydrofuge is handled in drying course simultaneously, accelerates drying rate.
Further, the straight tube connection cold air of strawberry is connected so that strawberry is cooling on straight tube.It is cooling so that strawberry with
The place of straight tube contact is condensed into thin ice so that in drying course, strawberry will not be adhered on straight tube.
Further, cold air uses low temperature liquid nitrogen, quickly carries out fast frozen.Since straight tube is siphunculus and is equipped with ventilation
Cold air quickly can be passed to dried strawberry by hole, and strawberry and branch pipe are directly formed thin ice rapidly.
Further, include sterilization inactivation treatment after raw material selection, carrying out the stifling sterilization of vapor to the strawberry of selection goes out
It is living.
Further, the water content of the dried strawberry after drying process is 12%.
Dried strawberry A1 is obtained using the preparation method of embodiment 1.
Embodiment 2
A kind of preparation method of strawberry dried fruit：Include the following steps,
Step 1, raw material selection：Select fresh full, the unabroken strawberry of fruit；
Step 2, strawberry series connection, using the straight tube of a diameter of 1cm, passes through from the center of strawberry, strawberry is stringed together；Straight tube
For siphunculus with holes；
Step 3, Dry ice cleaning；Utilize the pollutant for the strawberry surface that dry ice cleaner cleaning connects；
Step 4 dries drying；Drying temperature is 80 degrees Celsius；Wind turbine is opened simultaneously carries out heated-air drying；After the completion of dry
To dried strawberry；
Step 5 removes strawberry, removes strawberry after the completion of dry, dried strawberry is removed from straight tube；
Dried strawberry is aseptically sealed nitrogen-filled packaging, obtains product by step 6, nitrogen-filled packaging.
It is 6 hours to dry drying time, and hydrofuge is handled in drying process.Drying time is more suitable, and drying machine drying
Energy consumption it is relatively low；Hydrofuge is handled in drying course simultaneously, accelerates drying rate.
Connect the straight tube connection cold air of strawberry so that strawberry is cooling on straight tube.It is cooling that strawberry is contacted with straight tube
Place be condensed into thin ice so that in drying course, strawberry will not be adhered on straight tube.
Cold air uses low temperature liquid nitrogen, quickly carries out fast frozen.It, can be quick since straight tube is siphunculus and is equipped with venthole
Cold air is passed into dried strawberry, strawberry and branch pipe are directly formed into thin ice rapidly.
Include sterilization inactivation treatment after raw material selection, the stifling sterilization inactivation of vapor is carried out to the strawberry of selection.Using water
Steam steaming sterilization inactivation, can effectively kill the bacterial virus of strawberry surface；Strawberry after going here and there well simultaneously uses Dry ice cleaning,
Also can further realize to strawberry sterilization inactivation, simultaneously because straight tube be siphunculus with holes, it can be achieved that being killed to strawberry inside
Bacterium inactivates.
The water content of dried strawberry after drying process is 18%.By the water content control of dried strawberry in 12%-18%, grass is kept
The dry water content of the certain kind of berries is balanced consistent, and reducing the water content of dried strawberry, there are larger differences, can keep the resting period of dried strawberry
Unanimously, it is uniformly controlled the resting period of dried strawberry.
Dried strawberry A2 is obtained using the preparation method of embodiment 2.
Embodiment 3
The dried strawberry obtained to 2 two kinds of embodiment 1, embodiment preparation methods and its dried strawberry A0 available on the market carry out random
Sampling Detection, testing result such as the following table 1：
| A0 | A1 | A2 | |
| Color and luster | Well | It is excellent | It is excellent |
| Integrality | Well | It is excellent | It is excellent |
| Microorganism detection | Without microorganism | Without microorganism | Without microorganism |
Table 1
Embodiment 4
The dried strawberry obtained to 2 two kinds of embodiment 1, embodiment preparation methods and its dried strawberry A0 available on the market carry out random
Sampling, carry out accelerated test, relative temperature be 35 DEG C ± 2 DEG C, relative humidity be 75%% ± 5% under conditions of place 1 day, 3 days,
10 days, carry out accelerated test；Detect the storage situation of A0, A1, A2, testing result such as the following table 2：
| A0 | A1 | A2 | |
| 1 day | Color is light, without rotten | It is bright-colored, without rotten | It is bright-colored, without rotten |
| 3 days | Color is light, starts to decay | It is bright-colored, without rotten | It is bright-colored, without rotten |
| 10 days | Color is light, rots serious | Color is light, starts to decay | Color is light, starts to decay |
Table 2
According to the acceleration time, the resting period of dried strawberry can be quickly detected, dried strawberry color made of preparation method of the invention
It is bright-coloured, and the resting period is long.Since dried strawberry being connected on straight tube in the preparation method of the present invention, carries out Dry ice cleaning, does
Dry drying；So that the inside of dried strawberry is consistent with drying outside surface water removal effect, it is aqueous good that inside is removed, therefore can store longer
Time, and during Dry ice cleaning, play good color-protecting function.
The technical means disclosed in the embodiments of the present invention is not limited only to the technological means disclosed in the above embodiment, further includes
By the above technical characteristic arbitrarily the formed technical solution of combination.It should be pointed out that for those skilled in the art
For, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (6)
1. a kind of preparation method of strawberry dried fruit, which is characterized in that include the following steps：
Step 1, raw material selection：Select fresh full, the unabroken strawberry of fruit；
Step 2, strawberry series connection, using the straight tube of a diameter of 0.5-1cm, passes through from the center of strawberry, strawberry is stringed together；
Straight tube is siphunculus with holes；
Step 3, Dry ice cleaning；Utilize the pollutant for the strawberry surface that dry ice cleaner cleaning connects；
Step 4 dries drying；Drying temperature is 55-80 degrees Celsius；Wind turbine is opened simultaneously carries out heated-air drying；After the completion of drying
Obtain dried strawberry；
Step 5 removes strawberry, removes strawberry after the completion of dry, dried strawberry is removed from straight tube；
Dried strawberry is aseptically sealed nitrogen-filled packaging, obtains product by step 6, nitrogen-filled packaging.
2. a kind of preparation method of strawberry dried fruit as described in claim 1, it is characterised in that：It is that 6-12 is small to dry drying time
When, hydrofuge is handled in drying process.
3. a kind of preparation method of strawberry dried fruit as described in claim 1, it is characterised in that：Connect the straight tube connection of strawberry
Cold air so that strawberry is cooling on straight tube.
4. a kind of preparation method of strawberry dried fruit as described in claim 1, it is characterised in that：Cold air uses low temperature liquid nitrogen, soon
Speed carries out fast frozen.
5. a kind of preparation method of strawberry dried fruit as described in claim 1, it is characterised in that：Include that sterilization is gone out after raw material selection
Processing living carries out the stifling sterilization inactivation of vapor to the strawberry of selection.
6. a kind of preparation method of strawberry dried fruit as claimed in claim 2, it is characterised in that：Dried strawberry after drying process
Water content is 12%-18%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810139591.9A CN108354149A (en) | 2018-02-11 | 2018-02-11 | A kind of preparation method of strawberry dried fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810139591.9A CN108354149A (en) | 2018-02-11 | 2018-02-11 | A kind of preparation method of strawberry dried fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108354149A true CN108354149A (en) | 2018-08-03 |
Family
ID=63005666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810139591.9A Pending CN108354149A (en) | 2018-02-11 | 2018-02-11 | A kind of preparation method of strawberry dried fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108354149A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329014A (en) * | 2020-03-06 | 2020-06-26 | 合肥工业大学 | Dried strawberry product and preparation method thereof |
Citations (6)
| 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 |
| CN103549646A (en) * | 2013-11-11 | 2014-02-05 | 云南烟草科学研究院 | Orally-disintegrating-tablet-type smokeless tobacco product containing tobacco ultra-micro powder and preparation method thereof |
| CN104004619A (en) * | 2014-04-30 | 2014-08-27 | 李先强 | Method of brewing wine by utilizing corn stalks |
| CN104642951A (en) * | 2015-01-28 | 2015-05-27 | 袁晓健 | Production method of dried strawberry |
| CN105166747A (en) * | 2015-08-28 | 2015-12-23 | 杨明彰 | Processing method of strawberry |
| CN107125659A (en) * | 2012-02-24 | 2017-09-05 | 中科云健康科技(天津)有限公司 | Strawberry dry product of high SOD enzyme activities and preparation method thereof |
-
2018
- 2018-02-11 CN CN201810139591.9A patent/CN108354149A/en active Pending
Patent Citations (6)
| 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 |
| CN107125659A (en) * | 2012-02-24 | 2017-09-05 | 中科云健康科技(天津)有限公司 | Strawberry dry product of high SOD enzyme activities and preparation method thereof |
| CN103549646A (en) * | 2013-11-11 | 2014-02-05 | 云南烟草科学研究院 | Orally-disintegrating-tablet-type smokeless tobacco product containing tobacco ultra-micro powder and preparation method thereof |
| CN104004619A (en) * | 2014-04-30 | 2014-08-27 | 李先强 | Method of brewing wine by utilizing corn stalks |
| CN104642951A (en) * | 2015-01-28 | 2015-05-27 | 袁晓健 | Production method of dried strawberry |
| CN105166747A (en) * | 2015-08-28 | 2015-12-23 | 杨明彰 | Processing method of strawberry |
Non-Patent Citations (2)
| Title |
|---|
| 李斌等: "热风和热风-脉动压差闪蒸联合干燥对草莓色泽及品质的影响", 《现代食品科技》 * |
| 郭振华，等: "清洗技术在新疆干果生产中的应用与探索", 《绿洲农业科学与工程》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329014A (en) * | 2020-03-06 | 2020-06-26 | 合肥工业大学 | Dried strawberry product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271139B (en) | Momordica grosvenori drying process and momordica grosvenori drying equipment | |
| CN103636746B (en) | Dry processing method of okra | |
| CN102487993B (en) | Solar fruit and vegetable hot air vacuum combined drying equipment and drying method | |
| CN109042870A (en) | A kind of drying means of high-quality paddy | |
| CN106359553A (en) | Preservation processing method of fresh Chinese wolfberries | |
| CN104126650B (en) | A kind of processing method of black Fructus Lycii | |
| CN108354149A (en) | A kind of preparation method of strawberry dried fruit | |
| CN107744562A (en) | A kind of processing method of taipei fritillary bulb | |
| CN108967516A (en) | A kind of technique using lyophilization processing dehydrated vegetables | |
| CN111903751A (en) | Energy-saving ecological fresh-keeping vegetable and natural plant herb dehydration innovation method | |
| CN105124643B (en) | Sea cucumber decatize processing method | |
| CN104304416A (en) | Method for performing combined microwave drying and conditioning on lettuce quality by adopting two frequencies under negative pressure | |
| CN106262109A (en) | A kind of production technology being dehydrated strawberry slice | |
| CN102669255B (en) | Quick drying processing method of raisin | |
| CN103609665A (en) | Preservation method of colocasia esculenta | |
| CN104012901B (en) | Drying method processed after a kind of dried fruit of lycium barbarum secondary cleaning | |
| CN203661973U (en) | Okra drying device | |
| CN108522938B (en) | Fresh-keeping preservation method for roselle | |
| CN206875870U (en) | A kind of vacuum double-cone dryer with filtering function | |
| CN112971096A (en) | Hot air drying pretreatment method for chive petioles | |
| CN211552278U (en) | Matrimony vine moisture moderate degree treatment facility | |
| CN102715477A (en) | Processing method of selenium-rich asparagus dried vegetables | |
| CN109769923A (en) | A kind of liquid nitrogen vegetable drying method | |
| CN208547194U (en) | Integrated freshness preserving equipment is sterilized in a kind of fruit and vegetable drying, pre-cooling | |
| CN102986835A (en) | Method for blanching enzyme deactivation of plant through infrared rays with medium-short waves |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180803 |
|
| RJ01 | Rejection of invention patent application after publication |