Essentials of storage and processing techniques for strawberries
Strawberries can be stored and preserved by various storage methods to prolong the fresh eating period of strawberries, and many processed products can be made.
First, the storage of strawberries
The berry skin is extremely thin and is susceptible to damage during harvesting and transportation and is subject to microbial infestation, resulting in rot. There are many ways to store and preserve strawberries. After years of research and practice, the current commonly used methods are mainly the following:
1, low temperature storage
Quick-frozen strawberries can be stored for a long time, supplied at any time, and have the same nutrients. They are the best-selling export products. Use fresh, disease-free, non-invasive, eighty-nine mature strawberry fruit as raw material. Rinse the dirt with running water, then remove the pedicles, bracts, and grade according to size. If the sugar is added, the whole fruit can be directly frozen. If sugar is added, the strawberry should be added to the white sugar according to the weight of the fruit by 17%-25%. Mix well, put it into the film food bag and seal it, and put it in the freezing device to freeze quickly. , quickly reached -35 ° C within 40--60min. After freezing, it can be packed and shipped for sale. When eating, the unsweetened frozen fruit is preferably half-thawed, and the sugared can be completely thawed.
2, atmosphere storage
Select the desired strawberry gently into a special fruit bowl or box, then cover and seal with polyethylene plastic film bag, add appropriate amount of nahso4, activated carbon or slaked lime in the bag, at 0--0.5 °C and 85 Strawberry-storage can be stored for more than 2 months with %--95% relative humidity, o2 content of 3%--5%, and co2 storage of 6%--20%.
3. Post-harvest heat treatment
After inoculating the fruit of the strawberry with gray mold, it was found that the higher temperature could significantly inhibit the reproduction of gray mold and maintain the hardness, color and original quality of the fruit. Later, people have carried out further research, and the results show that: heat treatment inhibits ethylene release, inactivates some aging enzyme activities, and can effectively remove intracellular reactive oxygen species, delay fruit ripening and aging, improve fruit resistance, and significantly reduce Fruit rot index.
4, preservative preservation
Commonly used preservatives are chemical preservatives (such as dehydrated acetic acid, 8-hydroxyquinoline, 5-acetyl-8-hydroxyquinoline sulfate and phosphate, bacteriostatic, etc.), natural food preservatives (from natural resources) The bactericidal active substances extracted in the process, such as tea polyphenol composite preservative, phytic acid, not only antiseptic and fresh, and high in safety, but also biological agents (such as gene activators) which are safer and more effective than chemical agents.
5, polymer coating
Chitosan is a high molecular weight cationic polysaccharide that forms a semi-permeable membrane that is non-toxic and safe for humans. Coating with it can reduce the loss of water, prevent gas exchange inside and outside the fruit, inhibit breathing, prevent microbial infection, and improve the surface finish, so as to achieve the purpose of preservation.
Second, the processing of strawberries
Strawberries are berries, which are inconvenient to transport and difficult to store. Therefore, the development and processing of it into strawberry food, not only can ease the pressure of fresh sales, avoid the loss of mold, but also meet different consumer needs, value-added income.
1, strawberry juice
Choose fully ripe berries to clean, then put them into the juicer to separate the juice, or put the strawberries into the container and manually mash them into a slurry, pour them into a stainless steel pot or aluminum pan, add a small amount of water, and then boil quickly. Turn off the flame and cool down. After 5-6 minutes, filter with 3--4 layers of gauze and use the utensil to help squeeze the juice out. Then add the ratio of 300-400g of white sugar and 2g of citric acid per kg of filtrate. After mixing evenly, put the juice into a sterile bottle or iron trough, seal it and put it in hot water at 85 °C. Sterilize for 20 minutes, naturally cool for 24 hours after removal, and after being inspected to meet the hygiene standards for beverages and foods, it can be packed into the warehouse.
2, strawberry jam
Choose a strawberry with a strong aroma, a high pectin fruit acid, a light red fruit, and a ripening of eighty-nine. The fruits were cleaned and prepared according to the ratio of 10 kg of strawberries, 2.5 kg of water, 10 kg of white sugar and 30 g of citric acid. Put the strawberries and water into the pot, add 50% sugar, and heat them up to fully soften them. Stir once, then add the remaining 50% white sugar and all the citric acid, continue to heat and boil, and continue to stir. When the color of the sauce is purple or reddish brown and shiny, the color is uniform, that is, the pan is cooled, and the bottle or bag is quantitatively bottled. .
3, canned strawberries
Choose the fruit with complete fruit, large red color, fresh and fresh, and eight ripe fruits as raw materials. Wash the strawberries clean and put them in boiling water until the flesh is soft and not rotten. Drain and drain the water, and heat the berries into the sterilized bottle. 500 g of bottled fruit was placed in 300 g, and 200 g of a filling liquid (75 kg of water, 25 kg of white sugar, and 200 g of citric acid was boiled and filtered to be a filling liquid) was added to 200 g, and a gap of 10 mm was left from the mouth of the bottle. After bottling, put it into the exhaust box and vent it, and boil the bottle cap and sealing ring for 5min. After sealing, boil in boiling water for 10min to sterilize. After removing, dry the surface moisture and store it in the warehouse at 10°C. It will be available after 7 days.
4, strawberry vinegar
Rinse the residual strawberry with water, pour it into the pot and add a small amount of water. Slowly cook and cook into a thin paste. After the thin paste is allowed to cool. Put it into the tank or altar, add appropriate amount of baking powder, and then seal the container tightly, let it ferment naturally for 5-7 days, a reddish brown solution will appear on the upper layer of the container, and the clear liquid will be taken after filtration, which is the aroma. Rich vinegar.
5, strawberry wine
Rinse the fully ripe berries, mix in a ratio of 1kg of fruit and 150g of white sugar, mix and ferment in a glaze jar, stir once every 2h until the fruit sinks and the temperature drops. Generally, the juice can be squeezed by 4--5d, and then the liquor is blended according to the amount, so that the wine can be bottled or assembled when the wine reaches 25-30 degrees, and stored at room temperature. Or soak the net berry in the liquor in a ratio of 2:1, filter the residue after 15 days, and then immerse the bottle or altar for 15d. Before bottling, add sugar, cold water and trace citric acid as appropriate, and adjust to a variety of strawberry wines with a wine degree of 17--30 degrees, a sugar content of 10 degrees, and an acidity of 0.3 degrees.
6, strawberry tart
Add the pulp residue left after making the juice and fruit wine, and put it into a beater to break into a fine slurry for use. Add appropriate amount of sweet potato starch and water to the slurry, stir quickly to form a thin paste, prevent agglomeration and precipitate, then add Stir the appropriate amount of sugar, citric acid and preservative, put it into a pan and heat it to concentrate. When it is thick, it can be cooked. Pour into a clean porcelain plate or stainless steel plate and press into a block of about 4--5mm thick. After cooling, put it in a baking room or oven to bake at a temperature of 65--75 ° C. Bake until not sticky, Microsoft, It is better not to dry. During baking, the exhaust fan should be continuously drained. The baked fruit should be taken out immediately, sent to the packaging room and placed on the workbench. The heat is separated from the container and blown cold by an electric fan. It can be packaged in a tubular shape, strip shape, block shape, etc. according to different weight specifications such as 30g, 50g, etc., and the outer aluminum foil bag is sealed and packaged, and then the carton is packaged and sealed. The packaged preserves can be sold directly.
7, five flavored raspberries
Wash fresh strawberries 10kg, put them in boiling water, scald, remove them into the tank and add 1kg of salt to mix and immerse for 5d, filter off the water, add 150g of licorice powder and ginger powder, and mix 5kg of sugar for 7d. Just do it.
In addition, strawberries can also process a variety of foods such as fruit tea, strawberry juice, and strawberry candied fruit.
Third, the development trend
Looking at the trend of strawberry production development in various countries is:
(1) Cultivating high-quality large-fruit strawberry varieties with strong disease resistance, no virus, and suitable for mechanized harvesting;
(2) Develop strawberry storage and preservation technology, extend the supply period, and enable it to be supplied annually;
(3) Vigorously develop the strawberry processing industry, develop a variety of new strawberry foods, enrich the types of human food, and increase the economic benefits of producers.
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