CN108651922B - Efficient high-quality processing technology of dried strawberries - Google Patents
Efficient high-quality processing technology of dried strawberries Download PDFInfo
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- CN108651922B CN108651922B CN201810347626.8A CN201810347626A CN108651922B CN 108651922 B CN108651922 B CN 108651922B CN 201810347626 A CN201810347626 A CN 201810347626A CN 108651922 B CN108651922 B CN 108651922B
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- 235000021012 strawberries Nutrition 0.000 title claims abstract description 185
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 265
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 81
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 81
- 238000005554 pickling Methods 0.000 claims abstract description 68
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 48
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 24
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 87
- 238000010438 heat treatment Methods 0.000 claims description 62
- 238000001035 drying Methods 0.000 claims description 36
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 32
- 238000001816 cooling Methods 0.000 claims description 17
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 16
- 239000001569 carbon dioxide Substances 0.000 claims description 16
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 230000001360 synchronised effect Effects 0.000 claims description 11
- 230000007246 mechanism Effects 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000012466 permeate Substances 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000003491 skin Anatomy 0.000 description 22
- 210000002615 epidermis Anatomy 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- 239000007921 spray Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 230000008602 contraction Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 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
- 239000005715 Fructose Substances 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
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 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
- 235000013305 food Nutrition 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—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 invention provides a high-efficiency high-quality processing technology of dried strawberries, which breaks through the traditional processing technology form of strawberries, and the step (1) can ensure that the whole strawberries are heated and expanded, so that the skins of the strawberries are tightened; the skin of the strawberry is cracked under the support of the internal pulp, fine cracks full of the strawberry appear, the fine cracks enable the strawberry to be easily combined with sugar and the like, water in the strawberry flows out conveniently, sugar-containing solution and the like penetrate into the strawberry, the pickling speed and the pickling depth are improved, the pickling time is shortened, the pickling uniformity is enhanced, and the taste and the flavor of the dried strawberry are improved; step (3) enabling water in the strawberries to flow out smoothly from the fine cracks, and draining the water in the strawberries to facilitate later-stage soaking and pickling; step (4), sodium bicarbonate can permeate into the strawberry from the fine cracks and is uniformly distributed; and (5) the strawberry is round in appearance, and the internal air containing cavity can quickly suck the subsequent sugar-containing solution, so that the pickling speed and the pickling depth are further improved.
Description
Technical Field
The invention relates to the field of food processing, in particular to a high-efficiency high-quality processing technology of dried strawberries.
Background
The processing technology of the dried strawberries is well known, for example, the Chinese patent CN 201510042582.4 discloses a production method of the dried strawberries, which comprises the following steps of 1) selecting fresh strawberries, and cleaning the surfaces of the strawberries with clean water; 2) spreading cleaned strawberry in bamboo basket, solarizing in sunlight, drying, and baking with baking oven; 3) peeling off fruit shell of the seventy-eight dried strawberries, and taking down pulp; 4) using a lamination method, overlapping every 5-6 pieces of pulp for pressing into a small block; 5) putting the stacked dried strawberries into a curing barn, and drying; 6) and (4) fresh-keeping, sterilizing and bagging the dried strawberries. And 4, adding rapeseed oil when laminating the pulp in the step 4, wherein 70-90 g of rapeseed oil is required to be added to every 50kg of pulp. In the step 5, the heating temperature is 70-80 ℃, and the dehydration time is 6-7 h. The method disclosed by the invention is easy to operate, but the processing efficiency, the quality and the like of the strawberries are all to be improved.
Accordingly, the present inventors have made extensive studies to solve the above problems and have made the present invention.
Disclosure of Invention
The invention aims to provide a high-efficiency high-quality processing technology for dried strawberries, which can obviously improve the curing speed and curing depth, shorten the curing time, enhance the curing uniformity, improve the taste and flavor of the dried strawberries, further improve the processing efficiency and quality, greatly reduce the cost and have strong practicability.
In order to achieve the purpose, the invention adopts the following technical scheme:
a high-efficiency high-quality processing technology of dried strawberries comprises the following steps:
(1) cleaning strawberries, and then putting the strawberries into a first heating box to heat the whole strawberries;
(2) placing the heated strawberries into a freezing box for skin freezing to ensure that the skins shrink to generate cracks;
(3) putting the cracked strawberries into a first drying box for primary drying;
(4) soaking the strawberries which are dried for the first time and shrink in sodium bicarbonate solution;
(5) heating the strawberries soaked in the sodium bicarbonate aqueous solution in a second heating box to completely decompose the sodium bicarbonate, wherein the strawberries are swelled by the generated carbon dioxide gas and a plurality of air containing cavities are formed in the strawberries;
(6) and (5) pickling the strawberries with the air containing cavities by using a sugar-containing solution, and then putting the strawberries into a second drying box for secondary drying to prepare dried strawberries.
In the step (1), the strawberry is heated at 35 to 110 ℃ for 3 to 30 minutes in the first heating tank.
In the step (2), the strawberry is frozen in the freezer at-30 ℃ to-40 ℃ for 10 seconds to 20 seconds.
In the step (3), the strawberries are dried in the first drying box at 58-62 ℃ for 4-5 hours, and during the drying process of the strawberries, the sugar-containing solution is gradually applied to the surfaces of the strawberries, so that the strawberries are gradually dried and shrunk while the skins of the strawberries are kept not to fall off.
In the step (4), the dried and shrunk strawberry is soaked for 0.5 to 3 hours by using sodium bicarbonate solution with the concentration of 0.2 to 1g/L, so that the sodium bicarbonate solution is soaked into the whole strawberry.
In the step (6), the strawberry with the air containing cavity is pickled by using a pickling device;
the pickling device comprises a first heating pickling box, a second heating pickling box, a cooling pickling box, a net cage, a manipulator for moving the net cage and a controller for controlling the manipulator; the side length or the diameter of the mesh of the net cage is smaller than the diameter of the strawberry with the air containing cavity; the manipulator comprises a horizontally arranged cross beam, a grabbing and moving mechanism capable of moving along the cross beam, and a horizontal driving device for driving the grabbing and moving mechanism to move along the cross beam; the grabbing and moving mechanism comprises a vertical sliding rail which is vertically arranged, a first sliding sleeve which is connected with the vertical sliding rail and is matched with the cross beam, a sliding arm which is vertically arranged and slides along the vertical sliding rail, a second sliding sleeve which is connected with the sliding arm and is matched with the vertical sliding rail, a hook which is arranged at the lower end of the sliding arm, and a vertical driving device which drives the sliding arm to move along the vertical sliding rail; the horizontal driving device comprises a first driving gear arranged at one end of the beam, a first driven gear arranged at the other end of the beam, a first synchronous chain connected between the first driving gear and the first driven gear, and a first motor driving the first driving gear to rotate; the first sliding sleeve is connected with the first synchronous chain; the vertical driving device comprises a second driving gear arranged at one end of the vertical sliding rail, a second driven gear arranged at the other end of the vertical sliding rail, a second synchronous chain connected between the second driving gear and the second driven gear, and a second motor driving the second driving gear to rotate; the second sliding sleeve is connected with the second synchronous chain; the first heating curing box, the second heating curing box and the cooling curing box are arranged along the beam; the net cage is provided with a hanging part matched with the hook;
the first heating pickling box comprises a first box body, a first inner box arranged in the first box body, a first heating component arranged at the bottom of the first box body, and a first cover body covering the first box body; the first cover body is connected with the upper end of the first box body through a first guide rail which is horizontally arranged and is vertical to the cross beam, and the first cover body is provided with a first sliding driving device which drives the first cover body to horizontally slide along the first guide rail; the first cover body is provided with a first strip-shaped notch for the sliding arm to pass through, and the length direction of the first strip-shaped notch is parallel to the first guide rail; the cooling pickling box comprises a second box body, a second inner box arranged in the second box body, and a second cover body covering the second box body; the second cover body is connected with the upper end of the second box body through a second guide rail which is horizontally arranged and is vertical to the cross beam, and the second cover body is provided with a second sliding driving device which drives the second cover body to horizontally slide along the second guide rail; a second strip-shaped opening for the sliding arm to pass through is formed in the second cover body, and the length direction of the second strip-shaped opening is parallel to the second guide rail; the second box body is a refrigerating box; the second heating pickling box comprises a third box body, a third inner box arranged in the third box body, a second heating part arranged at the bottom of the third box body, and a third cover body covering the third box body; the third cover body is connected with the upper end of the third box body through a third guide rail which is horizontally arranged and is vertical to the cross beam, and the third cover body is provided with a third sliding driving device which drives the third cover body to horizontally slide along the third guide rail; a third strip-shaped notch for the sliding arm to pass through is formed in the third cover body, and the length direction of the third strip-shaped notch is parallel to the third guide rail;
in the pickling process, respectively adding sugar-containing solution into the first inner box, the second inner box and the third inner box, heating the sugar-containing solution in the first heating pickling box and keeping the temperature at 40-60 ℃, heating the sugar-containing solution in the second heating pickling box and keeping the temperature at 100 ℃, and cooling the sugar-containing solution in the cooling pickling box and keeping the temperature at 10-20 ℃; the strawberries with the air containing cavities are arranged in the net cage and hung on the hook through the hanging part; controlling the first sliding driving device to drive the first cover body to open by using a controller, enabling the horizontal driving device and the vertical driving device to be matched to completely immerse the strawberries in the sugar-containing solution in the first inner box, then enabling the first cover body to close, keeping the strawberries in the sugar-containing solution at 40-60 ℃ for 5-10 minutes, then opening the first cover body and the second cover body, enabling the horizontal driving device and the vertical driving device to be matched to completely immerse the strawberries in the sugar-containing solution in the second inner box, then enabling the second cover body to close, keeping the strawberries in the sugar-containing solution at 10-20 ℃ for 5-10 minutes, then opening the second cover body again, enabling the horizontal driving device and the vertical driving device to be matched to completely immerse the strawberries in the sugar-containing solution in the first inner box, and then the first cover body is closed, the strawberries are kept in the sugar-containing solution at the temperature of 40-60 ℃ for 5-10 minutes, the circulation is repeated for more than three times, after the strawberries are taken out of the sugar-containing solution in the first heating curing box for the last time by the net box, the third cover body is opened, the horizontal driving device and the vertical driving device are matched to completely immerse the strawberries in the sugar-containing solution in the third inner box, then the third cover body is closed, the strawberries are kept in the sugar-containing solution at the temperature of 100 ℃ for more than 10 minutes to complete the curing, and then the cured strawberries are placed into the second drying box to be dried.
After the technical scheme is adopted, the efficient high-quality processing technology for the dried strawberries breaks through the traditional strawberry processing technology form, the strawberries are cleaned and then are placed into the first heating box to heat the whole strawberries, and the step can enable the whole strawberries to be heated and expanded, so that the skins of the strawberries are tightened; the heated strawberries are placed into a freezing box to be subjected to epidermis freezing, the epidermis shrinks to generate cracks, the strawberries are frozen in the freezing box for a short time by utilizing the physical principle of expansion with heat and contraction with cold, the skins of the strawberries are more sensitive to temperature than the pulp, the pulp in the strawberries is not obviously affected by low temperature and nearly keeps the original volume, the skins of the strawberries are affected by the low temperature to instantaneously shrink, the skins of the strawberries are cracked under the support of the pulp in the strawberries, fine cracks full of the strawberries appear, the strawberries are enabled to be more easily combined with sugar and the like by the fine cracks, the water in the strawberries flows out, the sugar-containing solution and the like conveniently permeate into the strawberries, the pickling speed and the pickling depth are improved, the pickling time is shortened, the pickling uniformity is enhanced, and the taste of the dried strawberries are improved; the cracked strawberries are placed into a first drying box for primary drying, in the step, on the basis of heating the strawberries, moisture in the strawberries smoothly flows out from small cracks, and the moisture in the strawberries is pumped out to be dry, so that the strawberries are convenient to soak and pickle in the later period; soaking the strawberries which are dried for the first time and shrink in a sodium bicarbonate solution, wherein the sodium bicarbonate can permeate into the strawberries from fine cracks and is uniformly distributed; the strawberries soaked in the sodium bicarbonate water solution are placed into a second heating box to be heated, so that the sodium bicarbonate is completely decomposed, the strawberries are swelled by the generated carbon dioxide gas, and a plurality of gas containing cavities are formed in the strawberries, and the strawberry curing step can ensure that the strawberries have round shapes and the subsequent sugar-containing solution can be quickly sucked by the gas containing cavities in the strawberries, so that the curing speed and the curing depth are further improved; and (5) pickling the strawberries with the air containing cavities by using a sugar-containing solution, and then putting the strawberries into a second drying box for secondary drying to prepare dried strawberries. Compared with the prior art, the efficient high-quality processing technology for the dried strawberries can obviously improve the pickling speed and the pickling depth, shorten the pickling time, enhance the pickling uniformity, improve the taste and the flavor of the dried strawberries, further improve the processing efficiency and the processing quality, greatly reduce the cost and have strong practicability.
Drawings
FIG. 1 is a schematic view of a pickling apparatus;
FIG. 2 is a partial structural view of the pickling apparatus.
In the figure:
1-first heating pickling box 11-first cover body 111-first strip-shaped opening 2-second heating pickling box 21-third cover body 211-third strip-shaped opening 3-cooling pickling box 31-second cover body 311-second strip-shaped opening 4-net cage
51-a cross beam 521-a vertical slide rail 522-a first slide sleeve 523-a slide arm 524-a second slide sleeve 525-a hook 5261-a second driving gear 5262-a second driven gear 5263-a second synchronous chain 5264-a second motor 53-a horizontal driving device 531-a first driving gear 532-a first driven gear 533-a first synchronous chain 534-a first motor.
Detailed Description
In order to further explain the technical solution of the present invention, the following detailed description is given by way of specific examples.
The invention relates to a high-efficiency high-quality processing technology of dried strawberries, which comprises the following steps as shown in figures 1 and 2:
(1) cleaning strawberries, putting the strawberries into a first heating box, and heating the whole strawberries, wherein the step can ensure that the whole strawberries are heated to expand, so that the skins of the strawberries are tightened;
(2) the heated strawberries are placed into a freezing box to be subjected to epidermis freezing, the epidermis shrinks to generate cracks, the strawberries are frozen in the freezing box for a short time by utilizing the physical principle of expansion with heat and contraction with cold, the skins of the strawberries are more sensitive to temperature than the pulp, the pulp in the strawberries is not obviously affected by low temperature and nearly keeps the original volume, the skins of the strawberries are affected by the low temperature to instantaneously shrink, the skins of the strawberries are cracked under the support of the pulp in the strawberries, fine cracks full of the strawberries appear, the strawberries are enabled to be more easily combined with sugar and the like by the fine cracks, the water in the strawberries flows out, the sugar-containing solution and the like conveniently permeate into the strawberries, the pickling speed and the pickling depth are improved, the pickling time is shortened, the pickling uniformity is enhanced, and the taste of the dried strawberries are improved;
(3) the cracked strawberries are placed into a first drying box for primary drying, in the step, on the basis of heating the strawberries, moisture in the strawberries smoothly flows out from small cracks, and the moisture in the strawberries is pumped out to be dry, so that the strawberries are convenient to soak and pickle in the later period;
(4) soaking the strawberries which are dried for the first time and shrink in a sodium bicarbonate solution, wherein the sodium bicarbonate can permeate into the strawberries from fine cracks and is uniformly distributed, and the sodium bicarbonate solution has higher fluidity and permeability than a sugar-containing solution for pickling the strawberries and is easier to permeate into the strawberries than the sugar-containing solution for pickling the strawberries;
(5) the strawberries soaked in the sodium bicarbonate water solution are placed into a second heating box to be heated, so that the sodium bicarbonate is completely decomposed, the strawberries are swelled by the generated carbon dioxide gas, and a plurality of air containing cavities are formed in the strawberries, and the strawberry curing step can ensure that the strawberries have round shapes and the subsequent sugar-containing solution can be quickly sucked into the air containing cavities by the internal air containing cavities, so that the curing speed and the curing depth are further improved;
(6) and (5) pickling the strawberries with the air containing cavities by using a sugar-containing solution, and then putting the strawberries into a second drying box for secondary drying to prepare dried strawberries.
Preferably, in the step (1), the strawberry is heated in the first heating box at 35 to 110 ℃ for 3 to 30 minutes, so that the strawberry can be sufficiently heated, and the moisture on the surface of the strawberry is dried, so that the whole strawberry is heated to expand, and the skin of the strawberry is tightened. In the practical operation of the invention, the heating temperature of the strawberries can be 35 ℃, 47.5 ℃, 60 ℃, 72.5 ℃, 85 ℃, 97.5 ℃ and 110 ℃; the heating time for the strawberry may be specifically 3 minutes, 6 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, and 30 minutes; for example, 30 minutes is required when the strawberry is heated at 35 ℃, 3 minutes is required when the strawberry is heated at 110 ℃, and 20 minutes is required when the strawberry is heated at 60 ℃.
Preferably, in step (2), the strawberry is frozen in a freezer at-30 ℃ to-40 ℃ for 10 seconds to 20 seconds. In practical operation, the freezing temperature of the strawberries can be minus 30 ℃, minus 32.5 ℃, minus 35 ℃, minus 37.5 ℃ and minus 40 ℃; the freezing time for strawberry may be specifically 10 seconds, 12.5 seconds, 15 seconds, 17.5 seconds, and 20 seconds; when the strawberry is frozen at minus 30 ℃, the skin of the strawberry can be obviously affected by low temperature within 20 seconds without affecting the internal pulp, so that the skin of the strawberry is instantly shrunk, and the skin of the strawberry is cracked under the support of the internal pulp, and fine cracks full of the strawberry appear; when the strawberry is frozen at minus 40 ℃ for 10 seconds, the strawberry skin can be obviously affected by low temperature without affecting the internal pulp, so that the strawberry skin shrinks instantly, and the strawberry skin cracks under the support of the internal pulp, and the strawberry is full of fine cracks.
Preferably, in the step (3), the strawberry is dried in the first drying oven at 58 ℃ to 62 ℃ for 4 to 5 hours, during the drying process of the strawberry, a sugar-containing solution is gradually applied to the surface of the strawberry, so that the strawberry is gradually dried and shrunk while the strawberry skin is kept from falling off, wherein the sugar-containing solution can moisten the strawberry skin and can tighten the strawberry skin on the strawberry pulp after being gradually thickened along with drying, and further the strawberry skin can not fall off. In the practical operation of the invention, the drying temperature of the strawberries can be specifically 58 ℃, 59 ℃, 60 ℃, 61 ℃ and 62 ℃, and the drying time of the strawberries can be specifically 4 hours, 4.25 hours, 4.5 hours, 4.75 hours and 5 hours; for example, the strawberry can be dried within 5 hours when the strawberry is dried at 58 ℃, and can be dried within 4 hours when the strawberry is dried at 62 ℃.
Preferably, in the step (4), the dried and shrunk strawberry is soaked for 0.5 to 3 hours by using sodium bicarbonate solution with concentration of 0.2 to 1g/L, so that the sodium bicarbonate solution is soaked into the whole strawberry. In practical operation, the specific concentration of the sodium bicarbonate solution for soaking the strawberries can be 0.2g/L, 0.4g/L, 0.6g/L, 0.8g/L and 1g/L, and the soaking time of the strawberries can be 0.5 hour, 1.1 hour, 1.7 hours, 2.3 hours and 3 hours; for example, when soaking a strawberry with a 0.2g/L sodium bicarbonate solution, it takes 3 hours to soak the strawberry (the sodium bicarbonate solution is soaked into the whole strawberry) and enough sodium bicarbonate remains in the strawberry, and when soaking a strawberry with a 1g/L sodium bicarbonate solution, it takes 0.5 hours to soak the strawberry and enough sodium bicarbonate remains in the strawberry.
Preferably, in the step (6), the strawberry with the air containing cavity is pickled by using a pickling device;
the pickling device comprises a first heating pickling box 1, a second heating pickling box 2, a cooling pickling box 3, a net box 4, a manipulator for moving the net box 4 and a controller for controlling the manipulator; the side length or the diameter of the mesh of the net cage 4 is smaller than the diameter of the strawberry with the air containing cavity, so that the strawberry is prevented from falling out; the manipulator comprises a horizontal beam 51, a grabbing and moving mechanism which can move along the beam 51, and a horizontal driving device 53 which drives the grabbing and moving mechanism to move along the beam 51; the grabbing moving mechanism comprises a vertical sliding rail 521 which is vertically arranged, a first sliding sleeve 522 which is connected with the vertical sliding rail 521 and is matched with the cross beam 51, a sliding arm 523 which is vertically arranged and slides along the vertical sliding rail 521, a second sliding sleeve 524 which is connected with the sliding arm 523 and is matched with the vertical sliding rail 521, a hook 525 which is arranged at the lower end of the sliding arm 523, and a vertical driving device which drives the sliding arm 523 to move along the vertical sliding rail 521; the horizontal driving device 53 includes a first driving gear 531 disposed at one end of the beam 51, a first driven gear 532 disposed at the other end of the beam 51, a first synchronization chain 533 connected between the first driving gear 531 and the first driven gear 532, and a first motor 534 for driving the first driving gear 531 to rotate; the first sliding sleeve 522 is connected with the first synchronization chain 533; the vertical driving device comprises a second driving gear 5261 arranged at one end of the vertical sliding rail 521, a second driven gear 5262 arranged at the other end of the vertical sliding rail 521, a second synchronous chain 5263 connected between the second driving gear 5261 and the second driven gear 5262, and a second motor 5264 for driving the second driving gear 5261 to rotate; the second sliding sleeve 524 is connected with a second synchronization chain 5263; the first heating curing box 1, the second heating curing box 2 and the cooling curing box 3 are arranged along the beam 51; the net cage 4 is provided with a hanging part matched with the hook 525;
the first heating curing box 1 comprises a first box body, a first inner box arranged in the first box body, a first heating component arranged at the bottom of the first box body, and a first cover body 11 covering the first box body; the first cover 11 is connected with the upper end of the first box body through a first guide rail which is horizontally arranged and vertical to the cross beam 51, and the first cover 11 is provided with a first sliding driving device which drives the first cover 11 to horizontally slide along the first guide rail; the first cover 11 is formed with a first bar-shaped notch 111 for the sliding arm 523 to pass through, and the length direction of the first bar-shaped notch 111 is parallel to the first guide rail; the cooling pickling box 3 comprises a second box body, a second inner box arranged in the second box body, and a second cover body 31 covering the second box body; the second cover 31 is connected with the upper end of the second box body through a second guide rail which is horizontally arranged and vertical to the cross beam 51, and the second cover 31 is provided with a second sliding driving device which drives the second cover 31 to horizontally slide along the second guide rail; the second cover 31 is formed with a second strip-shaped notch 311 for the sliding arm 523 to pass through, and the length direction of the second strip-shaped notch 311 is parallel to the second guide rail; the second box body is a refrigerating box; the second heating curing box 2 comprises a third box body, a third inner box arranged in the third box body, a second heating part arranged at the bottom of the third box body, and a third cover body 21 covering the third box body; the third cover body 21 is connected with the upper end of the third box body through a third guide rail which is horizontally arranged and is vertical to the cross beam 51, and the third cover body 21 is provided with a third sliding driving device which drives the third cover body 21 to horizontally slide along the third guide rail; a third strip-shaped notch 211 for the sliding arm 523 to pass through is formed in the third cover body 21, and the length direction of the third strip-shaped notch 211 is parallel to the third guide rail;
in the pickling process, respectively adding sugar-containing solution into a first inner box, a second inner box and a third inner box, heating the sugar-containing solution in the first inner box by using a first heating pickling box 1 and keeping the temperature at 40-60 ℃, heating the sugar-containing solution in the second heating pickling box 2 and keeping the temperature at 100 ℃, and cooling the sugar-containing solution in the second inner box by using a cooling pickling box 3 and keeping the temperature at 10-20 ℃; the strawberries with the air containing cavities are arranged in the net cage 4 and hung on the hanging hooks 525 through the hanging parts; the controller is used for controlling the first sliding driving device to drive the first cover body 11 to be opened, the horizontal driving device 53 is matched with the vertical driving device to completely immerse the net cage 4 with the strawberries into the sugar-containing solution in the first inner box, then the first cover body 11 is closed, the strawberries are kept in the sugar-containing solution at the temperature of 40-60 ℃ for 5-10 minutes, the operation can enable the sugar-containing solution at the higher temperature in the first inner box to heat the carbon dioxide gas in the strawberries, the carbon dioxide gas in the strawberries gradually flows out from the interior of the strawberries upwards under the pressure of the external sugar-containing solution, and meanwhile, the sugar-containing solution is quickly sucked into the original gas containing cavity where the carbon dioxide gas is located; then the first cover body 11 and the second cover body 31 are opened, the horizontal driving device 53 is matched with the vertical driving device to completely immerse the net cage 4 with the strawberries into the sugar-containing solution in the second inner box, then the second cover 31 is closed to keep the strawberries in the sugar-containing solution at 10 to 20 c for 5 to 10 minutes, because after the strawberries are retained in the first inner box for a certain time, the outward flowing speed of the residual carbon dioxide gas inside is reduced and even stopped, the sugar-containing solution outside loses the power of entering the strawberry, so that the sugar-containing solution with lower temperature in the second inner box cools the whole strawberry and the carbon dioxide gas inside, the volume of the carbon dioxide gas is reduced, can further quickly suck the sugar-containing solution into the gas containing cavity where the carbon dioxide gas is positioned, so that the space occupied by the residual carbon dioxide gas is gradually reduced, meanwhile, the sugar-containing solution gradually loses fluidity in the strawberry and is coagulated with the strawberry pulp; then the second cover body 31 is opened again, the horizontal driving device 53 and the vertical driving device are matched to completely immerse the net cage 4 with the strawberries into the sugar-containing solution in the first inner box, then the first cover body 11 is closed, the strawberries are kept in the sugar-containing solution at the temperature of 40-60 ℃ for 5-10 minutes, the operation can enable the sugar-containing solution at the higher temperature in the first inner box to heat the residual carbon dioxide gas in the strawberries again, the carbon dioxide gas remained in the strawberries gradually flows out from the interior of the strawberries upwards in a narrower space under the pressure of the external sugar-containing solution, and meanwhile, the sugar-containing solution is quickly sucked into the original gas containing cavity of the carbon dioxide gas; the process is repeatedly circulated for more than three times, so that the sugar-containing solution can fully permeate into the strawberries to realize quick pickling, when the strawberries are taken out from the sugar-containing solution in the first heating pickling box 1 by the net cage 4 for the last time, the third cover body 21 is opened, the horizontal driving device 53 and the vertical driving device are matched to fully immerse the strawberries in the sugar-containing solution in the third inner box by the net cage 4, then the third cover body 21 is closed, the strawberries are kept in the sugar-containing solution at 100 ℃ for more than 10 minutes to complete pickling, the operation can enable the sugar-containing solution at 100 ℃ in the third inner box to thoroughly remove the residual carbon dioxide gas in the strawberries, so that the sugar can fully permeate into the strawberries, the microorganisms and the dirt remained on the strawberries can be killed and washed, and the storage time of the strawberries is prolonged; and then, putting the pickled strawberries into a second drying box for drying.
Preferably, the cooling curing box 3 is located between the first heating curing box 1 and the second heating curing box 2, so that the distance between the first inner box and the second inner box can be shortened, the waste of the sugar-containing solution dropping can be reduced, the reciprocating time can be shortened, the cost can be reduced, and the efficiency can be improved.
Preferably, be equipped with the spray tube at first stoving case, the spray tube sets the liquid power device of drawing that is in the outside and is in the shower nozzle of first stoving incasement orientation strawberry, in first stoving case is to the strawberry drying process, liquid power device draws liquid utilizes the spray tube to pass through the shower nozzle with sugar-containing solution and sprays to the strawberry surface, the moisture that makes sugar-containing solution evaporates gradually and adheres to the sugar on the strawberry surface, the flaky epidermis that produces after cracking the strawberry continues to adhere to on strawberry pulp, keep the strawberry epidermis can not drop when making the strawberry dry shrink gradually.
Preferably, the sugar-containing solution comprises fructose, an additive; and after pickling the strawberries, performing primary tray paving, primary low-temperature sterilization, sorting, secondary low-temperature sterilization and packaging. The first low-temperature sterilization and the second low-temperature sterilization are both performed by adopting ozone. In the process of drying the strawberries, the first drying box and the second drying box are internally evaporated by the vacuumizing device at 58-62 ℃, and the strawberries are dried for more than 5 hours in the environment, so that the strawberries are not damaged by high temperature on the basis of quick drying, and the original tissues and colors of the strawberries are maintained.
Preferably, the whole processing environment of the dried strawberries is in an operation box, the operation box is provided with an air inlet and an air outlet, and the air inlet and the air outlet are both provided with a cloth bag dust removal device, so that the production environment is clean and pollution-free, the quality of finished products is high, and the environment is free from pollution to the outside air.
The product form of the present invention is not limited to the embodiments and examples shown in the present application, and any suitable changes or modifications of the similar ideas should be made without departing from the patent scope of the present invention.
Claims (5)
1. The efficient high-quality processing technology of the dried strawberries is characterized by comprising the following steps:
(1) cleaning strawberries, and then putting the strawberries into a first heating box to heat the whole strawberries;
(2) placing the heated strawberries into a freezing box for skin freezing to ensure that the skins shrink to generate cracks;
(3) putting the cracked strawberries into a first drying box for primary drying;
(4) soaking the strawberries which are dried for the first time and shrink in sodium bicarbonate solution;
(5) heating the strawberries soaked in the sodium bicarbonate aqueous solution in a second heating box to completely decompose the sodium bicarbonate, wherein the strawberries are swelled by the generated carbon dioxide gas and a plurality of air containing cavities are formed in the strawberries;
(6) pickling the strawberries with the air containing cavities by using a sugar-containing solution, and then putting the strawberries into a second drying box for secondary drying to prepare dried strawberries;
in the step (6), the strawberry with the air containing cavity is pickled by using a pickling device;
the pickling device comprises a first heating pickling box, a second heating pickling box, a cooling pickling box, a net cage, a manipulator for moving the net cage and a controller for controlling the manipulator; the side length or the diameter of the mesh of the net cage is smaller than the diameter of the strawberry with the air containing cavity; the manipulator comprises a horizontally arranged cross beam, a grabbing and moving mechanism capable of moving along the cross beam, and a horizontal driving device for driving the grabbing and moving mechanism to move along the cross beam; the grabbing and moving mechanism comprises a vertical sliding rail which is vertically arranged, a first sliding sleeve which is connected with the vertical sliding rail and is matched with the cross beam, a sliding arm which is vertically arranged and slides along the vertical sliding rail, a second sliding sleeve which is connected with the sliding arm and is matched with the vertical sliding rail, a hook which is arranged at the lower end of the sliding arm, and a vertical driving device which drives the sliding arm to move along the vertical sliding rail; the horizontal driving device comprises a first driving gear arranged at one end of the beam, a first driven gear arranged at the other end of the beam, a first synchronous chain connected between the first driving gear and the first driven gear, and a first motor driving the first driving gear to rotate; the first sliding sleeve is connected with the first synchronous chain; the vertical driving device comprises a second driving gear arranged at one end of the vertical sliding rail, a second driven gear arranged at the other end of the vertical sliding rail, a second synchronous chain connected between the second driving gear and the second driven gear, and a second motor driving the second driving gear to rotate; the second sliding sleeve is connected with the second synchronous chain; the first heating curing box, the second heating curing box and the cooling curing box are arranged along the beam; the net cage is provided with a hanging part matched with the hook;
the first heating pickling box comprises a first box body, a first inner box arranged in the first box body, a first heating component arranged at the bottom of the first box body, and a first cover body covering the first box body; the first cover body is connected with the upper end of the first box body through a first guide rail which is horizontally arranged and is vertical to the cross beam, and the first cover body is provided with a first sliding driving device which drives the first cover body to horizontally slide along the first guide rail; the first cover body is provided with a first strip-shaped notch for the sliding arm to pass through, and the length direction of the first strip-shaped notch is parallel to the first guide rail; the cooling pickling box comprises a second box body, a second inner box arranged in the second box body, and a second cover body covering the second box body; the second cover body is connected with the upper end of the second box body through a second guide rail which is horizontally arranged and is vertical to the cross beam, and the second cover body is provided with a second sliding driving device which drives the second cover body to horizontally slide along the second guide rail; a second strip-shaped opening for the sliding arm to pass through is formed in the second cover body, and the length direction of the second strip-shaped opening is parallel to the second guide rail; the second box body is a refrigerating box; the second heating pickling box comprises a third box body, a third inner box arranged in the third box body, a second heating part arranged at the bottom of the third box body, and a third cover body covering the third box body; the third cover body is connected with the upper end of the third box body through a third guide rail which is horizontally arranged and is vertical to the cross beam, and the third cover body is provided with a third sliding driving device which drives the third cover body to horizontally slide along the third guide rail; a third strip-shaped notch for the sliding arm to pass through is formed in the third cover body, and the length direction of the third strip-shaped notch is parallel to the third guide rail;
in the pickling process, respectively adding sugar-containing solution into the first inner box, the second inner box and the third inner box, heating the sugar-containing solution in the first heating pickling box and keeping the temperature at 40-60 ℃, heating the sugar-containing solution in the second heating pickling box and keeping the temperature at 100 ℃, and cooling the sugar-containing solution in the cooling pickling box and keeping the temperature at 10-20 ℃; the strawberries with the air containing cavities are arranged in the net cage and hung on the hook through the hanging part; controlling the first sliding driving device to drive the first cover body to open by using a controller, enabling the horizontal driving device and the vertical driving device to be matched to completely immerse the strawberries in the sugar-containing solution in the first inner box, then enabling the first cover body to close, keeping the strawberries in the sugar-containing solution at 40-60 ℃ for 5-10 minutes, then opening the first cover body and the second cover body, enabling the horizontal driving device and the vertical driving device to be matched to completely immerse the strawberries in the sugar-containing solution in the second inner box, then enabling the second cover body to close, keeping the strawberries in the sugar-containing solution at 10-20 ℃ for 5-10 minutes, then opening the second cover body again, enabling the horizontal driving device and the vertical driving device to be matched to completely immerse the strawberries in the sugar-containing solution in the first inner box, and then the first cover body is closed, the strawberries are kept in the sugar-containing solution at the temperature of 40-60 ℃ for 5-10 minutes, the circulation is repeated for more than three times, after the strawberries are taken out of the sugar-containing solution in the first heating curing box for the last time by the net box, the third cover body is opened, the horizontal driving device and the vertical driving device are matched to completely immerse the strawberries in the sugar-containing solution in the third inner box, then the third cover body is closed, the strawberries are kept in the sugar-containing solution at the temperature of 100 ℃ for more than 10 minutes to complete the curing, and then the cured strawberries are placed into the second drying box to be dried.
2. The efficient high-quality processing technology of the dried strawberries according to claim 1, characterized in that: in the step (1), the strawberry is heated at 35 to 110 ℃ for 3 to 30 minutes in the first heating tank.
3. The efficient high-quality processing technology of the dried strawberries according to claim 1, characterized in that: in the step (2), the strawberry is frozen in the freezer at-30 ℃ to-40 ℃ for 10 seconds to 20 seconds.
4. The efficient high-quality processing technology of the dried strawberries according to claim 1, characterized in that: in the step (3), the strawberries are dried in the first drying box at 58-62 ℃ for 4-5 hours, and during the drying process of the strawberries, the sugar-containing solution is gradually applied to the surfaces of the strawberries, so that the strawberries are gradually dried and shrunk while the skins of the strawberries are kept not to fall off.
5. The efficient high-quality processing technology of the dried strawberries according to claim 1, characterized in that: in the step (4), the dried and shrunk strawberry is soaked for 0.5 to 3 hours by using sodium bicarbonate solution with the concentration of 0.2 to 1g/L, so that the sodium bicarbonate solution is soaked into the whole strawberry.
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