Method for processing mashed fruit of kiwi fruit
A technology of kiwi fruit and processing method, which is applied in the direction of food science and the like, can solve the problems of long heating time for kiwi fruit jam concentration, low content of original kiwi fruit juice, and low content of functional ingredients, and achieves unique form, promotion of lead discharge, and rich nutrition. Effect
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[0010] After the fresh kiwi fruit is peeled, cored and cleaned, the material is refined with a colloid mill to obtain kiwi fruit puree (the fineness of the colloid mill is 20-30 microns); the fluff on the surface of the fresh fruit is washed with water, and then Its beating process, and then by centrifuge to separate skin dregs and fruit seeds in the pulp to obtain kiwi fruit puree (centrifuge filter cloth mesh number is 40 orders); press kiwi fruit puree 40%, kiwi fruit puree 45%, water 9.75%, 5% fructose syrup, 0.2% pectin, 0.04% kiwi essence, 0.005% acesulfame potassium, 0.003% tartrazine, and 0.002% fruit green were prepared by weighing the amount of each raw and auxiliary material, and then the fruit pulp was heated to 70 ℃~75℃, then filling, the filling temperature is: 65℃~70℃, after filling, it is sprayed and sterilized after passing the vacuum degree test, the sterilizing temperature is 83℃~88℃, the sterilizing time is 25 minutes, the sterilization Then cool with water...
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