CN108651922A - A kind of high-effect high-quality processing technology of dried strawberry - Google Patents
A kind of high-effect high-quality processing technology of dried strawberry Download PDFInfo
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- CN108651922A CN108651922A CN201810347626.8A CN201810347626A CN108651922A CN 108651922 A CN108651922 A CN 108651922A CN 201810347626 A CN201810347626 A CN 201810347626A CN 108651922 A CN108651922 A CN 108651922A
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- strawberry
- lid
- case
- babinet
- heating
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 245
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 245
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 244
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 50
- 238000010438 heat treatment Methods 0.000 claims abstract description 48
- 210000002615 epidermis Anatomy 0.000 claims abstract description 29
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 25
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 24
- 238000005336 cracking Methods 0.000 claims abstract description 13
- 238000009938 salting Methods 0.000 claims abstract description 13
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims description 41
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 32
- 239000000243 solution Substances 0.000 claims description 21
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 16
- 239000001569 carbon dioxide Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 14
- 230000007246 mechanism Effects 0.000 claims description 9
- 235000021028 berry Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 230000008602 contraction Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 208000002925 dental caries Diseases 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 210000003491 skin Anatomy 0.000 claims description 4
- 240000001238 Gaultheria procumbens Species 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 abstract description 4
- 239000007789 gas Substances 0.000 description 15
- 230000002277 temperature effect Effects 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 239000000110 cooling liquid Substances 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
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- 230000000284 resting effect Effects 0.000 description 1
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- 239000007921 spray Substances 0.000 description 1
- 210000001519 tissue Anatomy 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
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention proposes a kind of high-effect high-quality processing technology of dried strawberry, breaks through traditional strawberry processing technology form, and step (1) can make strawberry entirety expanded by heating, strawberry epidermis is made to tighten；Step (2) makes the epidermis of strawberry generate cracking under the support of interior flesh, occur being covered with the fine cracks of strawberry, this fine cracks makes strawberry be more easy to and the combinations such as sugar, and it is penetrated into inside strawberry convenient for the outflow of strawberry internal moisture and sugary soln etc., improve curing speed and marinated depth, shorten salting period, enhances and pickle the uniformity, improve the mouthfeel and taste of dried strawberry；Step (3) makes the moisture inside strawberry that the moisture pump inside strawberry is convenient for the immersion in later stage and be pickled from fine cracks smooth outflow；Step (4) can make sodium bicarbonate penetrate into inside strawberry and be uniformly distributed from fine cracks；The appearance air cavity that step (5) can make strawberry shape mellow and full and internal can quickly suck subsequent sugary soln, further increase curing speed and marinated depth.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of high-effect high-quality processing technology of dried strawberry.
Background technology
The processing technology of dried strawberry has been known, as Chinese invention patent CN 201510042582.4 discloses a kind of strawberry
Dry production method, the described method comprises the following steps the strawberry that 1) selection is fresh, and strawberry surface is cleaned with clear water；2) it will wash
Net strawberry tiling is put into bamboo basket, is placed in exposure under sunlight, fifty percent it is dry after dried again with roasting stove；3) strawberry dry very likely
For peelling off shell, pulp is removed；4) laminated layer method is used, will be stacked per 5-6 piece pulp, for being pressed into a fritter；5) it will fold
Dried strawberry be put into barn, dry；6) dried strawberry that is baked carries out fresh-keeping, sterilization, packed.It is being laminated in the step 4
Rapeseed oil is mixed when pulp, need to add 70-90g rapeseed oils per 50kg pulp.Heating temperature is 70-80 DEG C in the step 5,
Dewatering time is 6-7h.The method of the disclosure of the invention is easy to operate, but the processing efficiency of strawberry, quality etc. are to be improved.
In consideration of it, inventor furthers investigate the above problem, there is this case generation then.
Invention content
The purpose of the present invention is to provide one kind being remarkably improved curing speed and marinated depth, shortens salting period, increases
The marinated uniformity by force improves the mouthfeel and taste of dried strawberry, and then improves processing efficiency and quality and substantially reduce cost, practical
The high-effect high-quality processing technology of the strong dried strawberry of property.
In order to achieve the above object, the present invention uses such technical solution：
A kind of high-effect high-quality processing technology of dried strawberry, includes the following steps：
(1) it is put into after clearing up strawberry in the first heater box and strawberry is integrally heated；
(2) strawberry after heating is put into progress epidermis freezing in household freezer, Skin shrinkage is made to generate cracking；
(3) strawberry after cracking is put into progress first time drying in the first drying box；
(4) it after drying for the first time and generates the strawberry of contraction and is put into sodium bicarbonate solution and impregnates；
(5) strawberry after impregnating sodium bicarbonate aqueous solution is put into the second heater box and heats, and keeps sodium bicarbonate complete
Complete to decompose, the carbon dioxide gas of generation heaves strawberry, and makes to generate multiple appearance air cavitys inside strawberry；
(6) it is then placed in the second drying box to being pickled with the strawberry for holding air cavity using sugary soln and carries out the
Dried strawberry is made in secondary drying.
In the step (1), in first heater box, strawberry is heated 3 to 30 minutes with 35 DEG C to 110 DEG C.
In the step (2), in the household freezer, strawberry is freezed 10 seconds to 20 with subzero 30 DEG C to subzero 40 DEG C
Second.
In the step (3), in first drying box, strawberry is dried 4 to 5 hours with 58 DEG C to 62 DEG C,
Strawberry is carried out in drying course, gradually applies sugary soln to strawberry surface, strawberry is made to be kept while gradually drying is shunk
Strawberry epidermis will not fall off.
In the step (4), the dry strawberry shunk is impregnated using the sodium bicarbonate solution of a concentration of 0.2-1g/L
0.5 to 3 hour, sodium bicarbonate solution is made to be immersed in strawberry entirety.
In the step (6), using salting apparatus to being pickled with the strawberry for holding air cavity；
The salting apparatus includes that case is pickled in the first heating, case is pickled in the second heating, cooling marinated case, net cage, mobile network
The manipulator of case and the controller that manipulator is controlled；The length of side or diameter of the mesh of the net cage are less than with appearance air cavity
Strawberry diameter；The manipulator includes horizontally disposed crossbeam, the crawl mobile mechanism that can be moved along crossbeam, and is driven
Horizontal drive apparatus of the dynamic crawl mobile mechanism along cross beam movement；The vertical cunning for capturing mobile mechanism and including vertically arranged
Rail, connect with vertical rails and with matched first sliding sleeve of the crossbeam, it is vertically arranged and vertically sliding rail sliding sliding
Arm, connect with travelling arm and with matched second sliding sleeve of vertical rails, the hook set on travelling arm lower end, and driving are slided
The arm vertical drive that vertically sliding rail moves；The horizontal drive apparatus includes the first active set on described crossbeam one end
Gear is set to the first driven gear of the crossbeam other end, first be connected between the first driving gear and the first driven gear
Synchronization chain, and drive the first motor of the first driving gear rotation；First sliding sleeve connects with first synchronization chain
It is connected together；The vertical drive includes the second driving gear set on described vertical rails one end, is set to vertical rails
Second driven gear of the other end, the second synchronization chain being connected between the second driving gear and the second driven gear, and
The second motor for driving the second driving gear to rotate；Second sliding sleeve links together with second synchronization chain；It is described
Case is pickled in first heating, case is pickled in the second heating, cooling marinated case is arranged along the crossbeam；The net cage be equipped with
The matched suspension parts of hook；
It includes the first babinet that case is pickled in first heating, is set to case in first in the first babinet, is set to first
First heating element of the bottom of box, and the first lid for being covered on the first babinet；First lid passes through horizontally disposed
And link together with the first perpendicular guided way of the crossbeam and the upper end of first babinet, first lid is arranged
There is the first sliding driving device that the sliding of the first lid level is driven along first guided way；First lid is formed with confession
The travelling arm by the first bar shaped gap, the length direction of the first bar shaped gap is equal with first guided way
Row；It includes the second babinet that case is pickled in the cooling, is set to case in second in the second babinet, and the be covered on the second babinet
Two lids；Second lid passes through horizontally disposed and with the second perpendicular guided way of the crossbeam and second babinet
Upper end links together, and second lid is equipped drives the second of the sliding of the second lid level to slide along second guided way
Dynamic driving device；Second lid be formed with for the travelling arm by the second bar shaped gap, the second bar shaped gap
Length direction it is parallel with second guided way；Second babinet is refrigeration case；Second heating pickles case and includes
Third babinet is set to case in the third in third babinet, is set to the second heating element set on the third bottom of box, and be covered on
Third lid on third babinet；The third lid by horizontally disposed and perpendicular with crossbeam third guided way with
The upper end of the third babinet links together, and the third lid is equipped drives third lid water along the third guided way
Smoothly dynamic third sliding driving device；The third lid be formed with for the travelling arm by third bar shaped gap, institute
The length direction for stating third bar shaped gap is parallel with the third guided way；
In curing process, in described first case, be separately added into sugary soln in case in case and third in second, utilize
First heating pickles case and carries out being heated and maintained at 40 DEG C to 60 DEG C to internal sugary soln, is heated using described second
Marinated case carries out being heated and maintained at 100 DEG C to internal sugary soln, and case is pickled to internal molten containing sugar using the cooling
Liquid carries out being cooled and maintained at 10 DEG C to 20 DEG C；It will be fitted into net cage with the strawberry for holding air cavity and hung by the suspension parts
On the hook；Controlling first sliding driving device using controller drives first lid to open, and makes the water
Flat driving device and vertical drive, which match the net cage being completely immersed in described first in case with strawberry, contains sugar
In solution, then first lid is closed, and so that strawberry is kept 5 to 10 minutes in 40 DEG C to 60 DEG C of sugary soln, then
First lid and the second lid are opened, the horizontal drive apparatus and vertical drive is made to match the net cage band
Strawberry to be completely immersed in the sugary soln in described second in case, then second lid is closed, make strawberry at 10 DEG C extremely
It is kept for 5 to 10 minutes in 20 DEG C of sugary soln, is then again turned on second lid, make the horizontal drive apparatus and erected
It is matched to driving device and is completely immersed in the net cage in the sugary soln in described first in case with strawberry, it is then described
First lid close, so that strawberry is kept for 5 to 10 minutes in 40 DEG C to 60 DEG C of sugary soln, recycle repeatedly three times with
On, after the net cage pickles the sugary soln in case with strawberry last time from first heating to be proposed, described in opening
Third lid, make the horizontal drive apparatus and vertical drive match the net cage be completely immersed in strawberry it is described
In sugary soln in third in case, then the third lid is closed, and strawberry is made to keep 10 points in 100 DEG C of sugary soln
It is more than clock i.e. marinated to complete, then the strawberry of marinated completion is put into second drying box and is dried.
After adopting the above technical scheme, the high-effect high-quality processing technology of the dried strawberry of the present invention, breaks through traditional strawberry and adds
Work process form is put into the first heater box after clearing up strawberry and is integrally heated to strawberry, this step can make strawberry whole
Expanded by heating makes strawberry epidermis tighten；Strawberry after heating is put into progress epidermis freezing in household freezer, Skin shrinkage is made to generate
Cracking, using the physical principle expanded with heat and contract with cold, strawberry carries out short time freezing in household freezer, since the epidermis of strawberry compares fruit
Meat is more sensitive to temperature, and the pulp in inside is also not apparent from by low temperature effect and when almost keeping original volume, strawberry
The epidermis moment contraction by low temperature effect, and then the epidermis of strawberry generates cracking under the support of interior flesh, cloth occurs
The fine cracks of full strawberry, this fine cracks make strawberry be more easy to the combinations such as sugar, and flow out and contain convenient for strawberry internal moisture
Sugar juice etc. penetrates into inside strawberry, improves curing speed and marinated depth, shortens salting period, enhances and pickles the uniformity, carries
The mouthfeel and taste of high dried strawberry；Strawberry after cracking is put into progress first time drying in the first drying box, this step is being incited somebody to action
On the basis of strawberry heating, the moisture inside strawberry is from the smooth outflow of fine cracks, by the moisture pump inside strawberry, after being convenient for
The immersion of phase and marinated；It after drying for the first time and generates the strawberry of contraction and is put into sodium bicarbonate solution and impregnates, this step can
Sodium bicarbonate is set to penetrate into inside strawberry and be uniformly distributed from fine cracks；Strawberry after sodium bicarbonate aqueous solution is impregnated is put into
It is heated in second heater box, sodium bicarbonate is made to decompose completely, the carbon dioxide gas of generation heaves strawberry, and makes strawberry
Inside generates multiple appearance air cavitys, and the appearance air cavity that this step can make strawberry shape mellow and full and internal can be quick by subsequent sugary soln
Sucking, further increases curing speed and marinated depth；Using sugary soln to being pickled with the strawberry for holding air cavity, then
It is put into the second drying box dry for the second time and dried strawberry is made.Compared with prior art, dried strawberry of the invention is efficient
High quality processing technology is remarkably improved curing speed and marinated depth, shortens salting period, enhances and pickles the uniformity, carries
The mouthfeel and taste of high dried strawberry, and then improve processing efficiency and quality and substantially reduce cost, it is highly practical.
Description of the drawings
Fig. 1 is the structural schematic diagram of salting apparatus；
Fig. 2 is the partial structural diagram of salting apparatus.
In figure：
The heating of 1- first, which is pickled case 11- the first lid 111- the first bar shaped gap 2- second and heated, pickles case 21- the
Case 31- the second lid 311- the second bar shaped gap 4- net cages are pickled in three lid 211- third bar shaped gap 3- coolings
51- crossbeam 521- vertical rails 522- the first sliding sleeve 523- travelling arms the second sliding sleeves of 524- 525- hooks
5261- the second driving gear 5262- the second driven gear 5263- the second synchronization chain 5264- the second motor 53- levels are driven
Dynamic device 531- the first driving gear 532- the first driven gear 533- the first synchronization chain 534- first motors.
Specific implementation mode
In order to further explain the technical solution of the present invention, being described in detail below by specific embodiment.
A kind of high-effect high-quality processing technology of dried strawberry of the present invention includes the following steps as illustrated in fig. 1 and 2：
(1) it is put into after clearing up strawberry in the first heater box and strawberry is integrally heated, this step can make strawberry whole
Expanded by heating makes strawberry epidermis tighten；
(2) strawberry after heating is put into progress epidermis freezing in household freezer, so that Skin shrinkage is generated cracking, utilizes heat expansion
The physical principle of shrinkage, strawberry carry out short time freezing in household freezer, due to strawberry epidermis compared to pulp to temperature more
Sensitivity, the pulp in inside are also not apparent from by low temperature effect and when almost keeping original volume, and the epidermis of strawberry is by low
Temperature influences and moment shrinks, and then the epidermis of strawberry generates cracking under the support of interior flesh, occurs being covered with the tiny of strawberry
Crackle, this fine cracks make strawberry be more easy to the combinations such as sugar, and convenient for the outflow of strawberry internal moisture and the infiltrations such as sugary soln
To inside strawberry, curing speed and marinated depth are improved, shortens salting period, enhances and pickles the uniformity, improve the mouth of dried strawberry
Sense and taste；
(3) strawberry after cracking is put into the first drying box progress first time drying, this step is heating up strawberry
On the basis of, moisture inside strawberry is from the smooth outflow of fine cracks, by the moisture pump inside strawberry, convenient for the later stage immersion and
It is marinated；
(4) it after drying for the first time and generates the strawberry of contraction and is put into sodium bicarbonate solution and impregnates, this step can make carbon
Sour hydrogen sodium is penetrated into inside strawberry and is uniformly distributed from fine cracks, and the containing than marinated strawberry due to sodium bicarbonate solution
Sugar juice has more mobility and permeability, and sodium bicarbonate solution is more easy to penetrate into strawberry than the sugary soln of marinated strawberry；
(5) strawberry after impregnating sodium bicarbonate aqueous solution is put into the second heater box and heats, and keeps sodium bicarbonate complete
Complete to decompose, the carbon dioxide gas of generation heaves strawberry, and makes to generate multiple appearance air cavitys inside strawberry, this step can make strawberry
Subsequent sugary soln can be quickly drawn by the mellow and full and internal appearance air cavity of shape to be held in air cavity, and curing speed is further increased
With marinated depth；
(6) it is then placed in the second drying box to being pickled with the strawberry for holding air cavity using sugary soln and carries out the
Dried strawberry is made in secondary drying.
Preferably, in step (1), in the first heater box, strawberry is heated 3 to 30 minutes with 35 DEG C to 110 DEG C, this
Sample can fully heat strawberry, and the moisture of strawberry surface is dried, and make strawberry entirety expanded by heating, keep strawberry epidermis taut
Tightly.The present invention in practical operation, to concretely 35 DEG C of the heating temperature of strawberry, 47.5 DEG C, 60 DEG C, 72.5 DEG C, 85 DEG C,
97.5 DEG C and 110 DEG C；To concretely 3 minutes, 6 minutes, 10 minutes, 15 minutes, 20 minutes, the 25 minutes heating time of strawberry
With 30 minutes；30 minutes such as are needed when being heated to strawberry with 35 DEG C, needs 3 when being heated to strawberry with 110 DEG C
Minute, need 20 minutes when being heated to strawberry with 60 DEG C.
Preferably, in step (2), in household freezer, strawberry is freezed 10 seconds to 20 with subzero 30 DEG C to subzero 40 DEG C
Second.The present invention in practical operation, to concretely subzero 30 DEG C of the cryogenic temperature of strawberry, it is 32.5 DEG C subzero, 35 DEG C subzero, zero
Lower 37.5 DEG C and subzero 40 DEG C；To the cooling time concretely 10 seconds, 12.5 seconds, 15 seconds, 17.5 seconds and 20 seconds of strawberry；Such as work as
Need to generate the epidermis of strawberry for 20 seconds apparent low temperature effect without internal when strawberry is freezed with subzero 30 DEG C
Portion's pulp generates low temperature effect, so that the epidermis moment of strawberry is shunk, and then the epidermis of strawberry generates under the support of interior flesh
, there are the fine cracks for being covered with strawberry in cracking；Being needed when being freezed to strawberry with subzero 40 DEG C 10 seconds can be to strawberry
Epidermis generates apparent low temperature effect without generating low temperature effect to interior flesh, so that the epidermis moment of strawberry is shunk, Jin Ercao
The epidermis of the certain kind of berries generates cracking under the support of interior flesh, the fine cracks for being covered with strawberry occurs.
Preferably, in step (3), in the first drying box, strawberry is dried 4 to 5 hours with 58 DEG C to 62 DEG C, right
Strawberry carries out in drying course, gradually applies sugary soln to strawberry surface, and strawberry is made to keep grass while gradually drying is shunk
Certain kind of berries epidermis will not fall off, and wherein sugary soln can be by strawberry epidermis after can soaking strawberry epidermis and gradually being become viscous with drying
Banding makes strawberry epidermis will not fall off on strawberry pulp.The present invention has the drying temperature of strawberry in practical operation
Body can be 58 DEG C, 59 DEG C, 60 DEG C, 61 DEG C and 62 DEG C, to the drying time concretely 4 hours of strawberry, 4.25 hours, it is 4.5 small
When, 4.75 hours and 5 hours；Strawberry can be dried when such as when being dried to strawberry with 58 DEG C, needs 5 are small, when with 62 DEG C
Need can dry strawberry within 4 hours when being dried to strawberry.
Preferably, in step (4), the dry strawberry shunk is soaked using the sodium bicarbonate solution of a concentration of 0.2-1g/L
Bubble 0.5 to 3 hour, makes sodium bicarbonate solution be immersed in strawberry entirety.The present invention is in practical operation, to the carbon of strawberry immersion
The specific concentration of sour hydrogen sodium solution can be 0.2g/L, 0.4g/L, 0.6g/L, 0.8g/L and 1g/L, have to the soaking time of strawberry
Body can be 0.5 hour, 1.1 hours, 1.7 hours, 2.3 hours and 3 hours；As worked as with the sodium bicarbonate solution of 0.2g/L to strawberry
Need strawberry is soaked (sodium bicarbonate solution is immersed in strawberry entirety) and remains enough bicarbonates when being impregnated within 3 hours
Sodium needed in strawberry, such as when being impregnated to strawberry with the sodium bicarbonate solution of 1g/L 0.5 it is small when strawberry is soaked and residual
Enough sodium bicarbonates are stopped in strawberry.
Preferably, in step (6), using salting apparatus to being pickled with the strawberry for holding air cavity；
Salting apparatus includes that the marinated case 2 of the heating of case 1, second, cooling marinated case 3, net cage 4, mobile network are pickled in the first heating
The manipulator of case 4 and the controller that manipulator is controlled；The length of side or diameter of the mesh of net cage 4 are less than with appearance air cavity
The diameter of strawberry, it is ensured that strawberry will not drop out；Manipulator includes horizontally disposed crossbeam 51, is grabbed along what crossbeam 51 can be moved
Mobile mechanism is taken, and the horizontal drive apparatus 53 that driving crawl mobile mechanism moves along crossbeam 51；It includes perpendicular to capture mobile mechanism
To the vertical rails 521 of setting, connect with vertical rails 521 and with 51 matched first sliding sleeve 522 of crossbeam, it is vertically arranged simultaneously
Vertically sliding rail 521 slide travelling arm 523, connect with travelling arm 523 and with 521 matched second sliding sleeve of vertical rails
524, it is set to the hook 525 of 523 lower end of travelling arm, and the driving travelling arm 523 vertical driving dress that vertically sliding rail 521 moves
It sets；Horizontal drive apparatus 53 includes the first driving gear 531 set on 51 one end of crossbeam, be set to the first of 51 other end of crossbeam from
Moving gear 532, the first synchronization chain 533 being connected between the first driving gear 531 and the first driven gear 532, and drive
The first motor 534 of dynamic first driving gear 531 rotation；First sliding sleeve 522 links together with the first synchronization chain 533；It is perpendicular
Include the second driving gear 5261 set on 521 one end of vertical rails to driving device, is set to the of 521 other end of vertical rails
Two driven gears 5262, the second synchronization chain being connected between the second driving gear 5261 and the second driven gear 5262
5263, and drive the second motor 5264 of the second driving gear 5261 rotation；Second sliding sleeve 524 and the second synchronization chain 5263
It links together；The marinated case 2 of the heating of case 1, second is pickled in first heating, cooling marinated case 3 is arranged along crossbeam 51；Net cage
4 are equipped and 525 matched suspension parts of hook；
It includes the first babinet that case 1 is pickled in first heating, is set to case in first in the first babinet, is set to the first babinet
First heating element of bottom, and the first lid 11 for being covered on the first babinet；First lid 11 by it is horizontally disposed and with
The upper end of crossbeam 51 perpendicular the first guided way and the first babinet links together, and the first lid 11 is equipped to be oriented to along first
Rail drives the first sliding driving device of the horizontal sliding of the first lid 11；First lid 11 be formed with for travelling arm 523 by
The length direction of first bar shaped gap 111, the first bar shaped gap 111 is parallel with the first guided way；Cooling marinated case 3 includes the
Two babinets are set to case in second in the second babinet, and the second lid 31 being covered on the second babinet；Second lid 31 passes through
Horizontally disposed and second guided way and second babinet perpendicular with crossbeam 51 upper end links together, and the second lid 31 is arranged
There is the second sliding driving device that the horizontal sliding of the second lid 31 is driven along the second guided way；Second lid 31 is formed with for sliding
Arm 523 by the second bar shaped gap 311, the length direction of the second bar shaped gap 311 is parallel with the second guided way；Second case
Body is refrigeration case；It includes third babinet that case 2 is pickled in second heating, is set to case in the third in third babinet, is set to third
Second heating element of the bottom of box, and the third lid 21 that is covered on third babinet；Third lid 21 passes through horizontally disposed
And perpendicular third guided way and the upper end of third babinet links together with crossbeam 51, third lid 21 is equipped along third
Guided way drives the third sliding driving device of the horizontal sliding of third lid 21；Third lid 21 is formed with logical for travelling arm 523
The third bar shaped gap 211 crossed, the length direction of third bar shaped gap 211 are parallel with third guided way；
In curing process, in first case, be separately added into sugary soln in case in case and third in second, utilize first
Heating pickles case 1 and carries out being heated and maintained at 40 DEG C to 60 DEG C to internal sugary soln, and case 2 is pickled to interior using the second heating
The sugary soln in portion carries out being heated and maintained at 100 DEG C, and internal sugary soln is cooled down and protected using cooling marinated case 3
It holds at 10 DEG C to 20 DEG C；It will be fitted into net cage 4 with the strawberry for holding air cavity and hung on hook 525 by suspension parts；It utilizes
Controller controls the first sliding driving device and the first lid 11 is driven to open, and makes horizontal drive apparatus 53 and vertical drive phase
Net cage 4 is completely immersed in first with strawberry in the sugary soln in case by cooperation, and then the first lid 11 is closed, and strawberry is made to exist
It is kept for 5 to 10 minutes in 40 DEG C to 60 DEG C of sugary soln, this operates the sugary soln pair that can make higher temperature in case in first
Carbon dioxide gas inside strawberry is heated, and makes the carbon dioxide gas inside strawberry under the pressure of external sugary soln
It is gradually flowed upwards out inside strawberry, while sugary soln is quickly drawn into the original residing appearance air cavity of carbon dioxide gas
In；Then the first lid 11 and the second lid 31 are opened, horizontal drive apparatus 53 and vertical drive is made to match net cage 4
It is completely immersed in second in the sugary soln in case with strawberry, then the second lid 31 is closed, and makes strawberry at 10 DEG C to 20 DEG C
Sugary soln in kept for 5 to 10 minutes, the reason of this operation, is detained after a certain period of time in case in first when strawberry, internal
The outside flowing velocity of residual fraction carbon dioxide gas, which slows down, even to be stagnated, and external sugary soln loses into inside strawberry
Power, so the sugary soln of lower temperature cools down the carbon dioxide gas of entire strawberry and inside in case in second,
Sugary soln further can be quickly drawn into the appearance air cavity residing for carbon dioxide gas by carbon dioxide gas volume-diminished,
Make residual carbon dioxide gas take up space to be gradually reduced, at the same sugary soln gradually lost inside strawberry mobility and with grass
Certain kind of berries pulp is coagulated together；Then it is again turned on the second lid 31, horizontal drive apparatus 53 and vertical drive is made to match
Net cage 4 is completely immersed in first with strawberry in the sugary soln in case, then the first lid 11 is closed, and makes strawberry at 40 DEG C
It is kept for 5 to 10 minutes in 60 DEG C of sugary solns, this operation can make the sugary soln of higher temperature in case in first right again
The carbon dioxide gas of strawberry internal residual is heated, and makes to remain in the carbon dioxide gas inside strawberry narrower
It is gradually flowed upwards out inside strawberry in space and under the pressure of external sugary soln, while sugary soln is quickly drawn into
In the original residing appearance air cavity of carbon dioxide gas；It recycles repeatedly more than three times, sugary soln can be made to be fully infiltrated into grass
It realizes inside the certain kind of berries and quickly pickles, pickling the sugary soln in case 1 from the first heating with strawberry last time when net cage 4 proposes
Afterwards, third lid 21 is opened, so that horizontal drive apparatus 53 and vertical drive is matched and is completely immersed in net cage 4 with strawberry
In sugary soln in third in case, then third lid 21 is closed, and strawberry is made to be kept for 10 minutes in 100 DEG C of sugary soln
It is above it is i.e. marinated complete, this operation can make in third 100 DEG C in case of sugary soln by the carbon dioxide gas of strawberry internal residual
Body thoroughly removes, and sugar is made more to be fully infiltrated into inside strawberry, can also eliminate and wash away the microorganism remained on strawberry
And dirt, extend the strawberry resting period；Then the strawberry of marinated completion is put into the second drying box and is dried.
Preferably, cooling marinated case 3 can shorten in this way between case 2 is pickled in the marinated heating of case 1 and second of the first heating
The distance between case in case and second in first reduces the waste of sugary soln drippage and can shorten the reciprocal time, reduces cost
With raising efficiency.
Preferably, it is equipped with sparge pipe in the first drying box, sparge pipe is equipped in external drawing liquid power plant and place
In in the first drying box towards the nozzle of strawberry, in the first drying box in strawberry drying course, drawing liquid power plant utilizes spray
Sugary soln is ejected into strawberry surface by liquid pipe by nozzle, and the moisture of sugary soln is made gradually to evaporate and stick together sugar in grass
Certain kind of berries surface, the sheet epidermis generated after strawberry is cracked continue to be attached on strawberry pulp, and strawberry is made gradually to dry the same of contraction
When keep strawberry epidermis will not fall off.
Preferably, sugary soln includes fructose, additive；Strawberry carries out paving disk, first time for the first time after the completion of pickling low
Temperature sterilization, sorting, second of cold sterilization and packaging.First time cold sterilization and second of cold sterilization are all made of ozone progress
Sterilization.In carrying out drying course to strawberry, internal water is made using vacuum extractor in the first drying box and the second drying box
Solution is evaporated at 58 DEG C to 62 DEG C, and strawberry is kept to dry in the environment 5 hours or more, on the basis of realization flash baking not
High-temperature damage can be generated to strawberry, keep the original tissue and color of strawberry.
Preferably, the entire processing environment of dried strawberry is in a control box, this control box has air intake and air
Outlet is respectively provided with bag-type dust collector in air intake and air outlet slit, production environment cleanliness without any pollution, and final product quality is high and right
Outside air is pollution-free.
The product form of the present invention is not limited to this case diagram and embodiment, anyone carries out it the appropriate of similar thinking
Changes or modifications all should be regarded as the patent category for not departing from the present invention.
Claims (6)
1. a kind of high-effect high-quality processing technology of dried strawberry, which is characterized in that include the following steps：
(1) it is put into after clearing up strawberry in the first heater box and strawberry is integrally heated；
(2) strawberry after heating is put into progress epidermis freezing in household freezer, Skin shrinkage is made to generate cracking；
(3) strawberry after cracking is put into progress first time drying in the first drying box；
(4) it after drying for the first time and generates the strawberry of contraction and is put into sodium bicarbonate solution and impregnates；
(5) strawberry after impregnating sodium bicarbonate aqueous solution is put into the second heater box and heats, and sodium bicarbonate is made to divide completely
Solution, the carbon dioxide gas of generation heave strawberry, and make to generate multiple appearance air cavitys inside strawberry；
(6) it is then placed in the second drying box and carries out second to being pickled with the strawberry for holding air cavity using sugary soln
Dried strawberry is made in drying.
2. a kind of high-effect high-quality processing technology of dried strawberry according to claim 1, it is characterised in that：In the step
(1) in, in first heater box, strawberry is heated 3 to 30 minutes with 35 DEG C to 110 DEG C.
3. a kind of high-effect high-quality processing technology of dried strawberry according to claim 1, it is characterised in that：In the step
(2) in, in the household freezer, strawberry is freezed 10 seconds to 20 seconds with subzero 30 DEG C to subzero 40 DEG C.
4. a kind of high-effect high-quality processing technology of dried strawberry according to claim 1, it is characterised in that：In the step
(3) in, in first drying box, strawberry is dried 4 to 5 hours with 58 DEG C to 62 DEG C, drying course is being carried out to strawberry
In, gradually apply sugary soln to strawberry surface, strawberry is made to keep strawberry epidermis will not fall off while gradually drying is shunk.
5. a kind of high-effect high-quality processing technology of dried strawberry according to claim 1, it is characterised in that：In the step
(4) in, the dry strawberry shunk is impregnated 0.5 to 3 hour using the sodium bicarbonate solution of a concentration of 0.2-1g/L, makes bicarbonate
Sodium solution is immersed in strawberry entirety.
6. a kind of high-effect high-quality processing technology of dried strawberry according to claim 1, it is characterised in that：In the step
(6) in, using salting apparatus to being pickled with the strawberry for holding air cavity；
The salting apparatus includes that case is pickled in the first heating, case is pickled in the second heating, cooling marinated case, net cage, mobile net cage
Manipulator and the controller that manipulator is controlled；The length of side or diameter of the mesh of the net cage are less than with the grass for holding air cavity
The diameter of the certain kind of berries；The manipulator includes horizontally disposed crossbeam, and the crawl mobile mechanism and driving that can be moved along crossbeam grab
Take horizontal drive apparatus of the mobile mechanism along cross beam movement；The vertical rails for capturing mobile mechanism and including vertically arranged, with
Vertical rails connect and with matched first sliding sleeve of the crossbeam, it is vertically arranged and vertically sliding rail sliding travelling arm, with
Travelling arm connects and with matched second sliding sleeve of vertical rails, the hook set on travelling arm lower end, and driving travelling arm edge
The vertical drive of vertical rails movement；The horizontal drive apparatus includes the first driving tooth set on described crossbeam one end
Wheel is set to the first driven gear of the crossbeam other end, and first be connected between the first driving gear and the first driven gear is same
Walk chain, and the first motor of driving the first driving gear rotation；First sliding sleeve is connect with first synchronization chain
Together；The vertical drive includes the second driving gear set on described vertical rails one end, and it is another to be set to vertical rails
Second driven gear of one end, the second synchronization chain being connected between the second driving gear and the second driven gear, and drive
Second motor of dynamic second driving gear rotation；Second sliding sleeve links together with second synchronization chain；Described
Case is pickled in one heating, case is pickled in the second heating, cooling marinated case is arranged along the crossbeam；The net cage is equipped with and institute
State the matched suspension parts of hook；
It includes the first babinet that case is pickled in first heating, is set to case in first in the first babinet, is set to the first babinet
First heating element of bottom, and the first lid for being covered on the first babinet；First lid by it is horizontally disposed and with
The first perpendicular guided way of the crossbeam and the upper end of first babinet link together, and first lid is equipped with edge
First guided way drives the first sliding driving device of the first lid level sliding；First lid is formed with described in confession
Travelling arm by the first bar shaped gap, the length direction of the first bar shaped gap is parallel with first guided way；Institute
It includes the second babinet to state cooling marinated case, is set to case in second in the second babinet, and the second lid being covered on the second babinet
Body；Second lid by it is horizontally disposed and with the upper end of the crossbeam the second perpendicular guided way and second babinet
It links together, second lid is equipped drives the second sliding of the second lid level sliding to drive along second guided way
Dynamic device；Second lid be formed with for the travelling arm by the second bar shaped gap, the length of the second bar shaped gap
It is parallel with second guided way to spend direction；Second babinet is refrigeration case；It includes third that case is pickled in second heating
Babinet is set to case in the third in third babinet, is set to the second heating element set on the third bottom of box, and be covered on third
Third lid on babinet；The third lid by it is horizontally disposed and with the perpendicular third guided way of the crossbeam with it is described
The upper end of third babinet links together, and the third lid is equipped to be slided along third guided way driving third lid level
Dynamic third sliding driving device；The third lid be formed with for the travelling arm by third bar shaped gap, described the
The length direction of three bar shaped gap is parallel with the third guided way；
In curing process, in described first case, be separately added into sugary soln in case in case and third in second, using described
First heating pickles case and carries out being heated and maintained at 40 DEG C to 60 DEG C to internal sugary soln, marinated using second heating
Case carries out being heated and maintained at 100 DEG C to internal sugary soln, using the cooling pickle case to internal sugary soln into
Row is cooled and maintained at 10 DEG C to 20 DEG C；It will be fitted into net cage with the strawberry for holding air cavity and hang over institute by the suspension parts
It states on hook；Controlling first sliding driving device using controller drives first lid to open, and makes the horizontal drive
Dynamic device and vertical drive match the net cage sugary soln being completely immersed in strawberry in described first in case
In, then first lid is closed, and so that strawberry is kept for 5 to 10 minutes in 40 DEG C to 60 DEG C of sugary soln, is then opened
First lid and the second lid, make the horizontal drive apparatus and vertical drive match the net cage with grass
The certain kind of berries is completely immersed in the sugary soln in described second in case, and then second lid is closed, and makes strawberry at 10 DEG C to 20 DEG C
Sugary soln in kept for 5 to 10 minutes, be then again turned on second lid, make the horizontal drive apparatus and vertical drive
Dynamic device, which is matched, is completely immersed in the net cage in the sugary soln in described first in case with strawberry, and then described first
Lid is closed, and so that strawberry is kept for 5 to 10 minutes in 40 DEG C to 60 DEG C of sugary soln, is recycled repeatedly more than three times, when
The net cage after the sugary soln proposition in case is pickled in first heating, opens the third lid with strawberry last time
Body makes the horizontal drive apparatus and vertical drive match and is completely immersed in the net cage in the third with strawberry
In sugary soln in case, then the third lid is closed, and strawberry is made to be kept for 10 minutes or more in 100 DEG C of sugary soln
It is i.e. marinated to complete, then the strawberry of marinated completion is put into second drying box and is dried.
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| CN201810347626.8A CN108651922B (en) | 2018-04-18 | 2018-04-18 | Efficient high-quality processing technology of dried strawberries |
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