CN110810608A - Preparation method of dried strawberry - Google Patents
Preparation method of dried strawberry Download PDFInfo
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- CN110810608A CN110810608A CN201911131406.2A CN201911131406A CN110810608A CN 110810608 A CN110810608 A CN 110810608A CN 201911131406 A CN201911131406 A CN 201911131406A CN 110810608 A CN110810608 A CN 110810608A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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Abstract
The invention relates to a preparation method of dried strawberries, which is characterized in that the dried strawberries are sugared for the second time, the use amount of various additional materials and the change of baking modes are controlled, and the moisture content in the dried strawberries is reduced, so that the surfaces of the dried strawberries are dry, smooth and non-sticky, and the colors of the dried strawberries are bright.
Description
Technical Field
The invention relates to the field of food, and in particular relates to a preparation method of dried strawberries.
Background
The strawberry is rich in amino acid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carotene, vitamin B1, B2, nicotinic acid, mineral substances such as calcium, magnesium, phosphorus, potassium, iron and the like, has a good promoting effect on growth and development, and is beneficial to the old and children.
The dried strawberries are made by sugaring strawberries and then drying, have long storage time and are popular with consumers. And has the following effects: 1. the strawberry has rich carotene, can be converted into vitamin A in a human body, can promote the regeneration of liver cells, can also enhance the detoxifying function of the liver, and can promote the development of eyes, prevent the visual deterioration and further reduce the occurrence of nyctalopia; 2. the dried strawberry contains abundant vitamin C, so that the requirement of a body on the vitamin C can be met by eating the dried strawberry, and the scurvy can be fundamentally prevented; 3. the dried strawberry contains a certain amount of natural pectin and a large amount of diet, and the substances can not only promote gastrointestinal peristalsis, but also improve gastrointestinal digestion function, and have obvious prevention and relief effects on dyspepsia, constipation due to intestinal dryness and the like of human beings.
The existing dried strawberries are sticky in surface and dark in color.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing dried strawberry to solve the above problems.
In order to achieve the above object, the present invention adopts a method for preparing dried strawberry, comprising the steps of:
1) washing strawberries, and weighing to form a to-be-processed product with the weight of M1;
2) soaking strawberry with weight of M1 in sodium metabisulfite with concentration of 0.6% -1% for 20 min;
3) draining;
4) blanching the drained strawberries in the step 3) in hot water at the temperature of 93-95 ℃ for 2-3min, and weighing the blanched strawberries to obtain strawberries with the weight of M2;
5) adding white granulated sugar into strawberry with the weight of M2, and performing primary sugaring for 24 hours;
6) continuously adding white granulated sugar, citric acid monohydrate, carmine and food essence into the strawberries subjected to primary sugaring, then carrying out secondary sugaring, wherein the secondary sugaring lasts for more than 72 hours, the sugar degree of formed sugar liquor is controlled at 35 +/-2 degrees BX, and draining the strawberries;
7) heating the strawberries subjected to sugar water leaching in the step 6) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, taking out the strawberries to the room, recovering the temperature to 25-30 ℃, and turning the strawberries over;
8) continuously drying the turned strawberries in a low-temperature drying room at 25-27 ℃ for 15 hours;
9) coating the cold-dried strawberries with powder, continuously performing cold drying for 12-18 hours after coating the powder with sugar, sampling and detecting the cold-dried strawberries in the cold drying process, and finishing the cold drying when the moisture content is detected to be 16-18% to form the finished product of dried strawberries.
The invention further provides that: the weight of the added white granulated sugar in the step 5) is M2 (10% -15%).
The invention further provides that: stirring is carried out in the primary sugaring process in the step 5), and stirring is carried out once every 4 hours.
The invention further provides that: the weight of the white granulated sugar added in the step 6) is M2.20 percent.
The invention further provides that: the weight of the citric acid monohydrate added in the step 6) is M2.0.4%.
The invention further provides that: the weight of the carmine added in the step 6) is M2 & 0.002%;
the invention further provides that: the weight of the food essence added in the step 6) is M2 & 0.1%.
The invention further provides that: stirring is carried out in the secondary sugaring process in the step 6), and stirring is carried out once every 4 hours.
The invention further provides that: the weight of the powdered sugar in the step 9) is M3 (0.3-0.5%).
The invention further provides that: sampling and detecting every 2 hours in the cold drying process in the step 9).
The invention has the beneficial effects that: the dried strawberries are sugared for the second time, the use amounts of various additional materials and the change of the baking mode are controlled, and the moisture content in the dried strawberries is reduced, so that the surfaces of the dried strawberries are dry, smooth and non-sticky, and the colors of the dried strawberries are bright.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with specific embodiments, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation method of dried strawberry is provided to solve the above problems.
In order to achieve the above object, the present invention adopts a method for preparing dried strawberry, comprising the steps of:
1) washing strawberries, and weighing to form a to-be-processed product with the weight of M1;
2) soaking strawberry with weight of M1 in sodium metabisulfite with concentration of 0.6% -1% for 20 min;
3) draining;
4) blanching the drained strawberries in the step 3) in hot water at the temperature of 93-95 ℃ for 2-3min, and weighing the blanched strawberries to obtain strawberries with the weight of M2;
5) adding white granulated sugar into strawberry with the weight of M2, and performing primary sugaring for 24 hours;
6) continuously adding white granulated sugar, citric acid monohydrate, carmine and food essence into the strawberries subjected to primary sugaring, then carrying out secondary sugaring, wherein the secondary sugaring lasts for more than 72 hours, the sugar degree of formed sugar liquor is controlled at 35 +/-2 degrees BX, and draining the strawberries;
7) heating the strawberries subjected to sugar water leaching in the step 6) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, taking out the strawberries to the room, recovering the temperature to 25-30 ℃, and turning the strawberries over;
8) continuously drying the turned strawberries in a low-temperature drying room at 25-27 ℃ for 15 hours;
9) coating the cold-dried strawberries with powder, continuously performing cold drying for 12-18 hours after coating the powder with sugar, sampling and detecting the cold-dried strawberries in the cold drying process, and finishing the cold drying when the moisture content is detected to be 16-18% to form the finished product of dried strawberries.
The weight of the added white granulated sugar in the step 5) is M2 (10% -15%).
Stirring is carried out in the primary sugaring process in the step 5), and stirring is carried out once every 4 hours.
The weight of the white granulated sugar added in the step 6) is M2.20 percent.
The invention further provides that: the weight of the citric acid monohydrate added in the step 6) is M2.0.4%.
The weight of the carmine added in the step 6) is M2 & 0.002%;
the weight of the food essence added in the step 6) is M2 & 0.1%.
Stirring is carried out in the secondary sugaring process in the step 6), and stirring is carried out once every 4 hours.
The weight of the powdered sugar in the step 9) is M3 (0.3-0.5%).
Sampling and detecting every 2 hours in the cold drying process in the step 9).
The invention will now be further elucidated by means of specific examples
Example 1:
the steps in this example are as follows:
1) washing strawberries, weighing the strawberries to form a to-be-processed product with the weight of M1, and setting M1 to 20 kg;
2) soaking strawberry with weight of M1 in 1% sodium metabisulfite for 20 min;
3) draining;
4) blanching the drained strawberries in the step 3) in hot water at the temperature of 95 ℃ for 3min, and weighing the blanched strawberries to obtain strawberries with the weight of M2;
5) adding white granulated sugar into strawberry with the weight of M2, wherein the mass of the added white granulated sugar is M2.10%, performing primary sugaring for 24 hours, and stirring once every 4 hours in the sugaring process;
6) continuously adding white granulated sugar, citric acid monohydrate, carmine and food essence into the strawberries subjected to primary sugaring, and then carrying out secondary sugaring, wherein the weight of the added white granulated sugar is M2 & 20%, the weight of the added citric acid monohydrate is M2 & 0.4%, the weight of the carmine is M2 & 0.002%, the weight of the added food essence is M2 & 0.1%, the secondary sugaring lasts for more than 72 hours, stirring the strawberries in the secondary sugaring process, stirring the strawberries once every 4 hours, controlling the sugar degree of sugar liquor at 35 degrees BX in the sugaring process, and draining the sugar liquor from the strawberries after the sugaring;
7) heating the strawberries subjected to sugar water leaching in the step 6) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, taking out the strawberries to the room, recovering the temperature to 27 ℃, and turning the strawberries over;
8) continuously drying the turned strawberries in a low-temperature drying room at 27 ℃ for 15 hours in a cold manner, wherein the weight of the cold-dried strawberries is M3;
9) coating powder on the cold-dried strawberries, wherein the weight of powdered sugar is M3 & 0.4%, continuously performing cold drying for 18 hours after coating the powdered sugar, performing sampling detection on the cold-dried strawberries in the cold drying process, performing sampling detection every 2 hours, and finishing the cold drying when the moisture content is detected to be 16-18% to form finished dried strawberries, wherein the final moisture content obtained by the implementation in the embodiment is 17.66%.
Example 2:
the steps in this example are as follows:
1) washing strawberries, weighing the strawberries to form a to-be-processed product with the weight of M1, and setting M1 to 20 kg;
2) soaking strawberry with weight of M1 in 1% sodium metabisulfite for 20 min;
3) draining;
4) blanching the drained strawberries in the step 3) in hot water at the temperature of 95 ℃ for 3min, and weighing the blanched strawberries to obtain strawberries with the weight of M2;
5) adding white granulated sugar into strawberry with the weight of M2, wherein the mass of the added white granulated sugar is M2.12%, performing primary sugaring for 24 hours, and stirring once every 4 hours in the sugaring process;
6) continuously adding white granulated sugar, citric acid monohydrate, carmine and food essence into the strawberries subjected to primary sugaring, and then carrying out secondary sugaring, wherein the weight of the added white granulated sugar is M2 & 20%, the weight of the added citric acid monohydrate is M2 & 0.4%, the weight of the carmine is M2 & 0.002%, the weight of the added food essence is M2 & 0.1%, the secondary sugaring lasts for more than 72 hours, stirring the strawberries in the secondary sugaring process, stirring the strawberries once every 4 hours, controlling the sugar degree of sugar liquor at 35 degrees BX in the sugaring process, and draining the sugar liquor from the strawberries after the sugaring;
7) heating the strawberries subjected to sugar water leaching in the step 6) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, taking out the strawberries to the room, recovering the temperature to 27 ℃, and turning the strawberries over;
8) continuously drying the turned strawberries in a low-temperature drying room at 27 ℃ for 15 hours in a cold manner, wherein the weight of the cold-dried strawberries is M3;
9) coating powder on the cold-dried strawberries, wherein the weight of powdered sugar is M3 & 0.4%, continuously performing cold drying for 18 hours after coating the powdered sugar, performing sampling detection on the cold-dried strawberries in the cold drying process, performing sampling detection every 2 hours, and finishing the cold drying when the moisture content is detected to be 16-18% to form finished dried strawberries, wherein the final moisture content obtained by the implementation in the embodiment is 16.93%.
Example 3:
the steps in this example are as follows:
1) washing strawberries, weighing the strawberries to form a to-be-processed product with the weight of M1, and setting M1 to 20 kg;
2) soaking strawberry with weight of M1 in 1% sodium metabisulfite for 20 min;
3) draining;
4) blanching the drained strawberries in the step 3) in hot water at the temperature of 95 ℃ for 3min, and weighing the blanched strawberries to obtain strawberries with the weight of M2;
5) adding white granulated sugar into strawberry with the weight of M2, wherein the mass of the added white granulated sugar is M2.14%, performing primary sugaring for 24 hours, and stirring once every 4 hours in the sugaring process;
6) continuously adding white granulated sugar, citric acid monohydrate, carmine and food essence into the strawberries subjected to primary sugaring, and then carrying out secondary sugaring, wherein the weight of the added white granulated sugar is M2 & 20%, the weight of the added citric acid monohydrate is M2 & 0.4%, the weight of the carmine is M2 & 0.002%, the weight of the added food essence is M2 & 0.1%, the secondary sugaring lasts for more than 72 hours, stirring the strawberries in the secondary sugaring process, stirring the strawberries once every 4 hours, controlling the sugar degree of sugar liquor at 35 degrees BX in the sugaring process, and draining the sugar liquor from the strawberries after the sugaring;
7) heating the strawberries subjected to sugar water leaching in the step 6) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, taking out the strawberries to the room, recovering the temperature to 27 ℃, and turning the strawberries over;
8) continuously drying the turned strawberries in a low-temperature drying room at 27 ℃ for 15 hours in a cold manner, wherein the weight of the cold-dried strawberries is M3;
9) coating powder on the cold-dried strawberries, wherein the weight of powdered sugar is M3 & 0.4%, continuously performing cold drying for 18 hours after coating the powdered sugar, performing sampling detection on the cold-dried strawberries in the cold drying process, performing sampling detection every 2 hours, and finishing the cold drying when the moisture content is detected to be 16-18% to form finished dried strawberries, wherein the final moisture content obtained by the implementation in the embodiment is 16.58%.
Comparative example 1:
the procedure of this comparative example 1 was as follows:
1) washing strawberries, weighing the strawberries to form a to-be-processed product with the weight of M1, and setting M1 to 20 kg;
2) soaking strawberry with weight of M1 in 1% sodium metabisulfite for 20 min;
3) draining;
4) blanching the drained strawberries in the step 3) in hot water at the temperature of 95 ℃ for 3min, and weighing the blanched strawberries to obtain strawberries with the weight of M2;
5) adding white granulated sugar into strawberry with the weight of M2, wherein the mass of the added white granulated sugar is M2.14%, performing primary sugaring for 24 hours, and stirring once every 4 hours in the sugaring process;
6) continuously adding white granulated sugar, citric acid monohydrate, carmine and food essence into the strawberries subjected to primary sugaring, and then carrying out secondary sugaring, wherein the weight of the added white granulated sugar is M2 & 20%, the secondary sugaring lasts for more than 72 hours, the secondary sugaring needs to be stirred once every 4 hours, the sugar degree of sugar liquor in the sugaring process is controlled at 35 degrees BX, and the strawberries are subjected to sugar leaching after sugaring;
7) heating the strawberries subjected to sugar water leaching in the step 6) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, taking out the strawberries to the room, recovering the temperature to 27 ℃, and turning the strawberries over;
8) continuously drying the turned strawberries in a low-temperature drying room at 27 ℃ for 15 hours in a cold manner, wherein the weight of the cold-dried strawberries is M3;
9) coating the dried strawberries after being cooled and dried with powder, wherein the weight of the powdered sugar is M3 & 0.4%, and continuously cooling and drying for 18 hours after coating the powdered sugar to form finished dried strawberries, wherein the final moisture content obtained in the embodiment is 30.52%.
Comparative example 2:
the procedure of comparative example 2 was as follows
1) Washing strawberries, weighing the strawberries to form a to-be-processed product with the weight of M1, and setting M1 to 20 kg;
2) soaking strawberry with weight of M1 in 1% sodium metabisulfite for 20 min;
3) draining;
4) blanching the drained strawberries in the step 3) in hot water at the temperature of 95 ℃ for 3min, and weighing the blanched strawberries to obtain strawberries with the weight of M2;
5) adding white granulated sugar into strawberry with the weight of M2, wherein the mass of the added white granulated sugar is M2.20%, performing primary sugaring for 24 hours, and stirring once every 4 hours in the sugaring process;
6) continuously adding white granulated sugar, citric acid monohydrate, carmine and food essence into the strawberries subjected to primary sugaring, and then carrying out secondary sugaring, wherein the weight of the added white granulated sugar is M2 & 20%, the secondary sugaring lasts for more than 72 hours, the secondary sugaring needs to be stirred once every 4 hours, the sugar degree of sugar liquor in the sugaring process is controlled at 35 degrees BX, and the strawberries are subjected to sugar leaching after sugaring;
7) heating the strawberries subjected to sugar water leaching in the step 6) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, taking out the strawberries to the room, recovering the temperature to 27 ℃, and turning the strawberries over;
8) continuously drying the turned strawberries in a low-temperature drying room at 27 ℃ for 15 hours in a cold manner, wherein the weight of the cold-dried strawberries is M3;
9) coating the dried strawberries after being cooled and dried with powder, wherein the weight of the powdered sugar is M3 & 0.4%, and continuously cooling and drying for 18 hours after coating the powdered sugar to form finished dried strawberries, wherein the final moisture content obtained in the embodiment is 35.45%.
The above examples 1-3 and comparative examples 1-2 were tabulated for moisture content as follows:
| detailed description of the preferred embodiments | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Water content | 17.66％ | 16.93％ | 16.58％ | 30.52％ | 35.45％ |
| Viscosity of the oil | Dry and comfortable | Dry and comfortable | Dry and comfortable | Glue stick | Is relatively viscous |
| Colour(s) | Bright colour | Bright colour | Bright colour | Darker color | Darkness |
In summary, the following steps: according to the data, the content of white granulated sugar in the primary sugaring process and the auxiliary materials added in the secondary sugaring process can effectively improve the water content of the dried strawberry finished product, reduce the viscosity and improve the brightness of the finished product. In addition, in the cold drying process, the cold drying temperature can be adjusted according to the detection value, so that the moisture content of the product can be effectively controlled, and the comparison example 2 can show that the direct cold drying effect for 18 hours can obviously not meet the requirement of the moisture content, and the requirement can be met only by taking more time.
The method carries out secondary sugaring on the dried strawberries, controls the use amount of various additional materials and the change of the baking mode, reduces the moisture content in the dried strawberries, and ensures that the surfaces of the dried strawberries are dry, comfortable, non-sticky and bright in color.
Finally, it should be noted that: the above-mentioned embodiments are only specific embodiments of the present invention, which are used for illustrating the technical solutions of the present invention and not for limiting the same, and the protection scope of the present invention is not limited thereto, although the present invention is described in detail with reference to the foregoing embodiments, those skilled in the art should understand that: any person skilled in the art can modify or easily conceive the technical solutions described in the foregoing embodiments or equivalent substitutes for some technical features within the technical scope of the present disclosure; such modifications, changes or substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being included therein. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. A preparation method of dried strawberries is characterized by comprising the following steps: the method comprises the following steps:
1) washing strawberries, and weighing to form a to-be-processed product with the weight of M1;
2) soaking strawberry with weight of M1 in sodium metabisulfite with concentration of 0.6% -1% for 20 min;
3) draining;
4) blanching the drained strawberries in the step 3) in hot water at the temperature of 93-95 ℃ for 2-3min, and weighing the blanched strawberries to obtain strawberries with the weight of M2;
5) adding white granulated sugar into strawberry with the weight of M2, and performing primary sugaring for 24 hours;
6) continuously adding white granulated sugar, citric acid monohydrate, carmine and food essence into the strawberries subjected to primary sugaring, then carrying out secondary sugaring, wherein the secondary sugaring lasts for more than 72 hours, the sugar degree of formed sugar liquor is controlled at 35 +/-2 degrees BX, and draining the strawberries;
7) heating the strawberries subjected to sugar water leaching in the step 6) in an oven at the temperature of 65 ℃ for 10 hours, closing the oven, taking out the strawberries to the room, recovering the temperature to 25-30 ℃, and turning the strawberries over;
8) continuously drying the turned strawberries in a low-temperature drying room at 25-27 ℃ for 15 hours to form strawberries with the weight of M3;
9) coating the cold-dried strawberries with powder, continuously performing cold drying for 12-18 hours after coating the powder with sugar, sampling and detecting the cold-dried strawberries in the cold drying process, and finishing the cold drying when the moisture content is detected to be 16-18% to form the finished product of dried strawberries.
2. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: the weight of the added white granulated sugar in the step 5) is M2 (10% -15%).
3. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: stirring is carried out in the primary sugaring process in the step 5), and stirring is carried out once every 4 hours.
4. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: the weight of the white granulated sugar added in the step 6) is M2.20 percent.
5. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: the weight of the citric acid monohydrate added in the step 6) is M2.0.4%.
6. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: the weight of the carmine added in the step 6) is M2 & 0.002%.
7. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: the weight of the food essence added in the step 6) is M2 & 0.1%.
8. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: stirring is carried out in the secondary sugaring process in the step 6), and stirring is carried out once every 4 hours.
9. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: the weight of the powdered sugar in the step 9) is M3 (0.3-0.5%).
10. The preparation method of the dried strawberry according to claim 1, wherein the preparation method comprises the following steps: sampling and detecting every 2 hours in the cold drying process in the step 9).
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Cited By (1)
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| CN116548539A (en) * | 2023-06-06 | 2023-08-08 | 江苏省农业科学院 | Method for preparing preserved strawberry by soaking with combination of sugar and sugar alcohol and low-sugar preserved strawberry |
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Application publication date: 20200221 |