Method for preparing preserved kiwi fruit by vacuum freeze drying

Abstract

A method for preparing preserved kiwi fruit by vacuum freeze-drying. The kiwi fruit is peeled and sliced, soaked in a color-protecting solution, and then placed in a hardening solution to harden; after hardening, it is pretreated with ultrasonic waves in a sugar solution; and then sequentially Carry out vacuum sugar infiltration, pre-freezing, vacuum freeze-drying and then packaging to obtain preserved kiwi fruit. In the present invention, glucolactone is added to the calcium chloride hardening liquid to coagulate the protein in the fruit slices and significantly improve the hardening effect. Ultrasonic pretreatment and vacuum sugar infiltration are used to avoid the heat treatment process of long or short-term rapid temperature rise, so that the kiwi fruit slices remain bright green (very similar to the original fruit color). Vacuum freeze-drying kiwi fruit preserves has a high nutritional content preservation rate.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a method for preparing preserved kiwi fruit by vacuum freeze-drying. Background technique [0002] As we all know, the phylogenetic development of kiwi fruit is completed at a relatively high temperature, which is sensitive to ethylene, and it is difficult to store the fruit for a long time under natural conditions. Cause a lot of fresh fruit backlog and rot. If the fresh fruit can be processed into finished or semi-finished products in time, good storability can be obtained, the market can be enriched, the shelf life can be extended, and the added value of the industry can be increased. It also provides a feasible way for the transformation of kiwifruit resources. [0003] At present, the types of processed kiwifruit on the market include preserved fruit, fruit juice, fruit wine and so on. Among them, preserved kiwi fruit is favored by consumers becau...

AI Technical Summary

Problems solved by technology

Although the whole kiwi fruit has been punctured in the preparation process, it is still not conducive to the uniform sugar penetration, especially not conducive to the sugar penetration of the fruit core and the surrounding pulp tissue. Characters have a negative impact, and it is also unfavorable for large-scale production; and because the kiwi fruit is too large, the whole fruit preserved fruit made brings a lot of inconvenience to eating, and it is easy to cause waste

[0005] Published papers on low-sugar kiwi fruit preserves involve multiple long-term heat treatments in the production process, such as microwave sugar penetration, microwave drying, and hot air drying, which can easily cause browning of the finished fruit and loss of nutrients