FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 672-675.

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Development of Freeze-dried Strawberry Covered with Chocolate

 TANG  Hao-Yuan, ZHANG  Yong-Qin   

  1. 1.Qingdao Science and Technology Street Management Committee,Qingdao 266012,China;2.Qingdao University of Science and Technology,Qingdao 266042,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: The production process was studied for strawberry in freeze-drying and chocolate covering in order to prevent from the loss of its vitamin C,color and aroma.The optimized processing parameters are:20 h,-20 ℃ for freezing,drying on 40℃ heater plate in the vacuum of 60~100 Pa for 16 h,and prinkling with chocolate as a comparison to rolling.

Key words: strawberry, freeze-drying, chocolate