The invention discloses a preparation method of the freeze-dried strawberry block, which comprises the following steps: disinfecting and washing the strawberry, and beating the strawberry with a beating machine, the sweetness of the white granulated sugar is 10% ~ 15%, the consistency is 1.3g/ml ~ 1.5g/ml, and then heated to 80 85 degrees C, and after 10 minutes for 15 minutes, it is quickly cooled to room temperature. Then, the strawberry pulp was injected into the model and frozen to 10 degrees to 15 degrees C, and then the strawberry was molded, and then the strawberry block was obtained. Then the strawberry block was frozen in the cold storage to 30 degrees C to 35 degrees C, and the frozen strawberry was put in the freeze-vacuum dryer, and the vacuum degree was 40 ~ 50Pa, and the cold hydrazine temperature was 40 to 60. At 80 degrees C, the temperature of the heating plate is between 90 and 90 degrees, and the drying time is 20 hours. The invention has the advantages of sweet and delicious, long storage cycle, and can be widely applied to the field of food processing technology.
【技术实现步骤摘要】
冻干草莓块的制备方法
本专利技术涉及食品加工
更具体地说,本专利技术涉及一种冻干草莓块的制备方法。
技术介绍
草莓营养丰富,含有果糖、蔗糖、柠檬酸、苹果酸、水杨酸、氨基酸以及钙、磷、铁等矿物质。此外,它还含有多种维生素,尤其是维生素C含量非常丰富,每100克草莓中就含有维生素C60毫克。草莓中所含的胡萝卜素是合成维生素A的重要物质,具有明目养肝作用。草莓还含有果胶和丰富的膳食纤维,可以帮助消化、通畅大便。现有的对于冻干草莓块的制备方法较少,不能保持草莓中的营养成分、且口感欠缺、制备出的冻干草莓块不能长时间保持。
技术实现思路
本专利技术的一个目的是解决至少上述问题,并提供至少后面将说明的优点。本专利技术还有一个目的是提供一种香甜美味、储存周期长的冻干草莓块的制备方法。为了实现根据本专利技术的这些目的和其它优点,提供了一种冻干草莓块的制备方法,包括以下步骤:将草莓消毒、洗净,再将草莓用打浆机打浆,以白砂糖计甜度为10%~15%、稠度为1.3g/ml~1.5g/ml,然后加热至80-85℃,保持10-15分钟后,迅速冷却至室温;再将草莓浆注入模型中,冷冻至-10℃~-15℃使其成型,然后进行脱模得到草莓块;再将草莓块放入冷库中冻结至-30℃~-35℃;最后将冻结后的草莓块放入冷冻真空干燥机内,控制真空度为40~50Pa,冷肼温度-40℃~-60℃,加热板温度80-90℃,干燥时间20小时,即得到冻干草莓块。优选地,所述消毒步骤具体如下:新鲜成熟度为七成以上、无病虫害的草莓,用果蔬消毒剂消毒,果蔬消毒剂是15g/L~20g/L过氧化氢,其使用方式为浸泡,时间 ...
【技术保护点】
一种冻干草莓块的制备方法,其特征在于,包括以下步骤:将草莓消毒、洗净,再将草莓用打浆机打浆,以白砂糖计甜度为10%~15%、稠度为1.3g/ml~1.5g/ml,然后加热至80‑85℃,保持10‑15分钟后,迅速冷却至室温;再将草莓浆注入模型中,冷冻至‑10℃~‑15℃使其成型,然后进行脱模得到草莓块;再将草莓块放入冷库中冻结至‑30℃~‑35℃;最后将冻结后的草莓块放入冷冻真空干燥机内,控制真空度为40~50Pa,冷肼温度‑40℃~‑60℃,加热板温度80‑90℃,干燥时间20小时,即得到冻干草莓块。
【技术特征摘要】
1.一种冻干草莓块的制备方法,其特征在于,包括以下步骤:将草莓消毒、洗净,再将草莓用打浆机打浆,以白砂糖计甜度为10%~15%、稠度为1.3g/ml~1.5g/ml,然后加热至80-85℃,保持10-15分钟后,迅速冷却至室温;再将草莓浆注入模型中,冷冻至-10℃~-15℃使其成型,然后进行脱模得到草莓块;再将草莓块放入冷库中冻结至-30℃~-35℃;最后将冻...
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