CN112006245A - Processing technology of low-sugar leisure food with strawberries as raw materials - Google Patents
Processing technology of low-sugar leisure food with strawberries as raw materials Download PDFInfo
- Publication number
- CN112006245A CN112006245A CN202010976433.6A CN202010976433A CN112006245A CN 112006245 A CN112006245 A CN 112006245A CN 202010976433 A CN202010976433 A CN 202010976433A CN 112006245 A CN112006245 A CN 112006245A
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- Prior art keywords
- strawberry
- raw materials
- pulp
- strawberries
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- 239000002994 raw material Substances 0.000 title claims abstract description 29
- 235000021012 strawberries Nutrition 0.000 title claims abstract description 29
- 238000012545 processing Methods 0.000 title claims abstract description 20
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 99
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 71
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 239000003344 environmental pollutant Substances 0.000 claims abstract description 4
- 231100000719 pollutant Toxicity 0.000 claims abstract description 4
- 238000004537 pulping Methods 0.000 claims abstract description 4
- 239000002352 surface water Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 7
- 235000011888 snacks Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 abstract description 5
- 238000006297 dehydration reaction Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000008569 process Effects 0.000 description 5
- 235000021067 refined food Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 241001391944 Commicarpus scandens Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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 discloses a processing technology of low-sugar leisure food with strawberries as raw materials, which comprises the following steps: s1, selecting; s2, preprocessing; s3, cleaning: firstly, washing pollutants on the surfaces of strawberry raw materials by using clean water, then soaking the strawberry raw materials in 0.9% saline water for 10 minutes, finally soaking and washing the strawberry raw materials in the clean water for 1 minute, and taking out the strawberry raw materials and draining the surface water; s4, pulping; s5, homogenizing: homogenizing the strawberry pulp for 2 times under 25 MPa by a homogenizer; s6, freezing: putting the homogenized strawberry pulp into a freezer or a freezer for freezing; s7, dehydration: putting the frozen strawberry pulp into a vacuum freeze dryer, and dehydrating the strawberry pulp under the vacuum state at 500 Pa until the water content is lower than 3 percent; s8, cutting into blocks; and S9, packaging. The invention adopts the processing technology of the low-sugar leisure food taking the strawberries as the raw materials to beat the strawberries into pulp, and the pulp is dehydrated and dried under the vacuum freezing condition, so that the finished product has crisp mouthfeel, unique flavor, low sugar content and less nutrient loss.
Description
Technical Field
The invention relates to a strawberry deep processing technology, in particular to a processing technology of low-sugar leisure food taking strawberries as raw materials.
Background
The strawberry in China is mainly consumed by fresh fruits or frozen strawberries are used as export products, and the strawberry deep processing products are few. At present, the leisure food processed by taking strawberries as raw materials mainly comprises preserved products such as strawberry soft sweets, dried strawberries and strawberry preserved fruits, and in order to increase the flavor and taste of the strawberry processed food and prolong the shelf life of the strawberry processed food, a large amount of ingredients such as sugar are often added in the preparation process of the strawberry processed food, and the strawberry processed food is boiled or baked at high temperature for a long time to damage inherent nutritional ingredients in the strawberries, so that the strawberry processed food does not meet the current requirements of low-sugar and nutritional healthy foods. Therefore, there is a need to improve the taste, flavor and nutrition of strawberry snack foods by innovative processing techniques and development of new flavors.
Disclosure of Invention
The invention aims to provide a processing technology of low-sugar leisure food with strawberries as raw materials.
In order to realize the purpose, the invention provides a processing technology of low-sugar leisure food with strawberries as raw materials, which comprises the following steps:
s1, selecting
Selecting strawberries with high sugar degree and proper sweetness and sourness;
s2, pretreatment
Removing sepals and fruit stalks on the tops of the strawberries;
s3, cleaning
Firstly, washing pollutants on the surfaces of strawberry raw materials by using clean water, then soaking the strawberry raw materials in 0.9% saline water for 10 minutes, finally soaking and washing the strawberry raw materials in the clean water for 1 minute, and taking out the strawberry raw materials and draining the surface water;
s4, pulping;
s5, homogenizing
Homogenizing the strawberry pulp for 2 times under 25 MPa by a homogenizer;
s6, freezing
Putting the homogenized strawberry pulp into a freezer or a freezer for freezing;
s7, dewatering
Putting the frozen strawberry pulp into a vacuum freeze dryer, and dehydrating at 500 Pa under a vacuum state until the water content is lower than 3% to obtain dehydrated strawberry pulp blocks;
s8, cutting into blocks;
and S9, packaging.
Preferably, in step S4, the strawberry is pulped with a pulper with a blade speed of the pulper higher than 15000 rpm.
Preferably, the homogenized strawberry pulp is first poured into a tray with a thickness of 1 cm and then frozen in step S6.
Preferably, the desized water strawberry pulp is cut into 2 cm-long cubic strawberry blocks by a blade in step S8 to obtain finished strawberry blocks.
Preferably, the finished strawberry pieces are placed into a packaging container for sealed preservation in step S9.
Preferably, the packaging container is a sealed can or a sealed bag.
The invention has the following beneficial effects:
firstly, the strawberry with high sugar degree and proper sweetness and sourness is selected as the raw material, and sugar is not required to be additionally added, so that the sweet low-sugar food is produced; secondly, a homogenizing process is adopted after the strawberries are pulped, so that the strawberries are not easy to generate solid-liquid phase layering, a thickening agent and a stabilizing agent are not required to be additionally added, and the edible safety is improved; and thirdly, the freeze-dried food prepared by dehydrating through a vacuum freeze-drying process not only greatly reduces the nutrient loss caused by the traditional hot processing process, but also has crisp taste and natural color and improves the grade of the strawberry leisure food.
The technical solution of the present invention is further described in detail by the following examples.
Detailed Description
The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.
The invention comprises the following steps:
s1, selecting
The strawberries with high sugar degree and proper sweet and sour taste are selected, and if the sugar degree is low and the taste is sour, sugar needs to be additionally added to increase the sweetness, so that the requirements of health food are not met;
s2, pretreatment
Removing sepals and fruit stalks on the tops of the strawberries, and removing fruits with plant diseases and insect pests;
s3, cleaning
Firstly, washing pollutants on the surfaces of strawberry raw materials by using clean water, then soaking the strawberries in 0.9% saline water for 10 minutes, finally soaking and washing the strawberries in the clean water for 1 minute, taking out the strawberries, draining the surface water, slightly pouring and slightly fishing the strawberries during washing, wherein the soaking time cannot be too long, otherwise, the strawberries are peeled off to influence the processing quality;
s4, pulping;
preferably, in step S4, the strawberry is beaten into strawberry pulp by the beater, the rotation speed of the beater blade is higher than 15000 rpm, and if the rotation speed is low, the pulp quality is not uniform enough, which affects the processing quality.
S5, homogenizing
Homogenizing the strawberry pulp for 2 times under 25 MPa by using a homogenizer, wherein the strawberry pulp is more delicate after homogenization, the solid-liquid phase layering phenomenon is not easy to occur, the uniform texture state can be maintained without additionally adding a thickening agent and a stabilizing agent, and the finished product obtained after dehydration has fine texture and full gloss;
s6, freezing
Putting the homogenized strawberry pulp into a freezer or a freezer for freezing;
preferably, the homogenized strawberry pulp is first poured into a tray with a thickness of 1 cm and then frozen in step S6. The thickness of the strawberry pulp cannot be too thick, otherwise, the dehydration time needs to be prolonged more, and the required dehydration degree is not easy to achieve; the thickness of the strawberry pulp cannot be too thin, otherwise, the strawberry pulp is easy to break after dehydration, the yield is low, and the thickness of about 1 cm is preferably selected through experiments.
S7, dewatering
Putting the frozen strawberry pulp into a vacuum freeze dryer, and dehydrating at 500 Pa under a vacuum state until the water content is lower than 3% to obtain dehydrated strawberry pulp blocks; if the water content of the finished product is too high, the brittleness of the finished product is poor, the vacuum degree of the freeze dryer is not high enough, the finished product is difficult to reach the required water content, and the vacuum state needs to be maintained;
s8, cutting into blocks;
preferably, the desized water strawberry pulp is cut into 2 cm-long cubic strawberry blocks by a blade in step S8 to obtain finished strawberry blocks. A cutter with a thin blade and a sharp edge is used in the process, otherwise, the strawberry blocks are easy to break.
And S9, packaging.
Preferably, the finished strawberry pieces are placed into a packaging container for sealed preservation in step S9. Preferably, the packaging container is a sealed can or a sealed bag. Poor sealing properties make the finished product susceptible to moisture and less brittle.
Therefore, the processing technology of the low-sugar leisure food taking the strawberries as the raw materials is adopted, the strawberries are beaten into pulp, and the pulp is dehydrated and dried under the vacuum freezing condition, so that the finished product is crisp in taste, unique in flavor, low in sugar content and low in nutrition loss.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.
Claims (6)
1. A processing technology of low-sugar leisure food with strawberries as raw materials is characterized in that: the method comprises the following steps:
s1, selecting
Selecting strawberries with high sugar degree and proper sweetness and sourness;
s2, pretreatment
Removing sepals and fruit stalks on the tops of the strawberries;
s3, cleaning
Firstly, washing pollutants on the surfaces of strawberry raw materials by using clean water, then soaking the strawberry raw materials in 0.9% saline water for 10 minutes, finally soaking and washing the strawberry raw materials in the clean water for 1 minute, and taking out the strawberry raw materials and draining the surface water;
s4, pulping;
s5, homogenizing
Homogenizing the strawberry pulp for 2 times under 25 MPa by a homogenizer;
s6, freezing
Putting the homogenized strawberry pulp into a freezer or a freezer for freezing;
s7, dewatering
Putting the frozen strawberry pulp into a vacuum freeze dryer, and dehydrating at 500 Pa under a vacuum state until the water content is lower than 3% to obtain dehydrated strawberry pulp blocks;
s8, cutting into blocks;
and S9, packaging.
2. The processing technology of the low-sugar snack food with the strawberry as the raw material according to claim 1, is characterized in that: in step S4, strawberry pulp is beaten through the strawberries with a beater having a blade speed of more than 15000 rpm.
3. The processing technology of the low-sugar snack food with the strawberry as the raw material according to claim 1, is characterized in that: the homogenized strawberry pulp was first poured into a tray with a thickness of 1 cm and then frozen in step S6.
4. The processing technology of the low-sugar snack food with the strawberry as the raw material according to claim 1, is characterized in that: the desized water strawberry pulp pieces were cut into 2 cm-long cubic strawberry pieces with a blade in step S8 to obtain finished strawberry pieces.
5. The processing technology of the low-sugar snack food with the strawberry as the raw material according to claim 4, is characterized in that: and in step S9, the finished strawberry blocks are put into a packaging container to be sealed and preserved.
6. The processing technology of the low-sugar snack food with the strawberry as the raw material according to claim 5, is characterized in that: the packaging container is a sealed can or a sealed bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010976433.6A CN112006245A (en) | 2020-09-16 | 2020-09-16 | Processing technology of low-sugar leisure food with strawberries as raw materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010976433.6A CN112006245A (en) | 2020-09-16 | 2020-09-16 | Processing technology of low-sugar leisure food with strawberries as raw materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112006245A true CN112006245A (en) | 2020-12-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN202010976433.6A Pending CN112006245A (en) | 2020-09-16 | 2020-09-16 | Processing technology of low-sugar leisure food with strawberries as raw materials |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544919A (en) * | 2020-12-04 | 2021-03-26 | 中国农业科学院农产品加工研究所 | Method for improving color and texture quality of vacuum freeze-dried recombined strawberry crisp chips |
Citations (5)
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|---|---|---|---|---|
| DK286885D0 (en) * | 1984-06-26 | 1985-06-25 | Gen Foods Corp | PROCEDURE FOR THE MANUFACTURING OF DRIED STRAWBERRIES |
| CN104543814A (en) * | 2013-10-28 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Production process of strawberry puree freeze-dried tablets |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN107467562A (en) * | 2017-06-27 | 2017-12-15 | 山东龙大粮油有限公司 | A kind of preparation method of the restructuring fruits and vegetables block with crispy texture |
| CN107950641A (en) * | 2017-11-21 | 2018-04-24 | 吴绍玲 | The preparation method of freeze-dried strawberry block |
-
2020
- 2020-09-16 CN CN202010976433.6A patent/CN112006245A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK286885D0 (en) * | 1984-06-26 | 1985-06-25 | Gen Foods Corp | PROCEDURE FOR THE MANUFACTURING OF DRIED STRAWBERRIES |
| CN104543814A (en) * | 2013-10-28 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Production process of strawberry puree freeze-dried tablets |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN107467562A (en) * | 2017-06-27 | 2017-12-15 | 山东龙大粮油有限公司 | A kind of preparation method of the restructuring fruits and vegetables block with crispy texture |
| CN107950641A (en) * | 2017-11-21 | 2018-04-24 | 吴绍玲 | The preparation method of freeze-dried strawberry block |
Non-Patent Citations (1)
| Title |
|---|
| 王伟等: "真空冷冻干燥草莓粉工艺研究", 《中国食品学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544919A (en) * | 2020-12-04 | 2021-03-26 | 中国农业科学院农产品加工研究所 | Method for improving color and texture quality of vacuum freeze-dried recombined strawberry crisp chips |
| CN112544919B (en) * | 2020-12-04 | 2022-04-15 | 中国农业科学院农产品加工研究所 | Method for improving color and texture quality of vacuum freeze-dried recombined strawberry crisp chips |
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Application publication date: 20201201 |