阅读说明：本技术 一种草莓干的制备方法 (Preparation method of dried strawberry ) 是由 金晨 牛小卫 郑双伟 曲志鸿 于 2019-11-19 设计创作，主要内容包括：本发明涉及这样一种草莓干的制备方法,对草莓干进行二次糖渍,且控制其各种附加材料的用量以及烘烤方式的改变,降低草莓干内的水分含量,使得草莓干表面干爽不粘,颜色鲜艳。(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.)

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).

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