Processing method of dried yellow kiwi fruit

A technology of yellow-heart kiwi fruit and processing method, which is applied in the fields of fruit and vegetable preservation, function of food ingredients, food preservation, etc., can solve the problems of large loss of nutrients, unhealthy health, high sugar content, etc., and achieve small nutritional loss and long soaking time The effect of short and low sugar content in the finished product

Active Publication Date: 2015-01-28
WOLIN QINGDAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It needs to be pre-rinsed before use, the loss of nutrients is large, and the finished product generally has a high sugar content, and the color is formulated with pigments, which is not conducive to health and loses the function of kiwi fruit as a healthy food. Therefore, this kind of candied kiwi fruit has gradually become popular. accept

Method used

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  • Processing method of dried yellow kiwi fruit
  • Processing method of dried yellow kiwi fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for processing dried kiwi fruit with yellow heart, comprising the following steps:

[0027] 1) Raw material peeling: the hardness 5.5-7.5N / cm 2 , peeled kiwi fruit with a sugar content of 7-8Brix;

[0028] 2) Slicing: Cut the kiwi fruit pulp into thin slices of 6-8mm;

[0029] 3) Cleaning for color protection: use a Vc aqueous solution with a mass fraction of 1‰ to clean the thinly sliced ​​kiwifruit pulp;

[0030] 4) Quick-freezing: put the kiwi fruit slices washed for color protection on a plate, and quick-freeze at -30±2°C;

[0031] 5) Soak fruit juice: immerse quick-frozen kiwi fruit slices in deacidified and decolorized apple juice with a volume fraction of 25%, soak for 20 hours, and the ratio of kiwi fruit slices to sugar solution is 1:3;

[0032] 6) Vacuum drying: place the soaked kiwi fruit slices on a plate and vacuum dry, the vacuum degree is ≤-0.09Mpa, the temperature is 50°C, and dried to a moisture content of 18%;

[0033] 7) Cool down to norm...

Embodiment 2

[0040] A method for processing dried kiwi fruit with yellow heart, comprising the following steps:

[0041] 1) Raw material peeling: the hardness 5.5-7.5N / cm 2 , raw materials with a Brix content of 7-8Brix are peeled;

[0042] 2) Slicing: Cut the kiwi fruit pulp into thin slices of 6-8mm;

[0043] 3) Cleaning for color protection: use a Vc aqueous solution with a mass fraction of 1‰ to clean the thinly sliced ​​kiwifruit pulp;

[0044] 4) Quick-freezing: put the kiwi fruit slices washed for color protection on a plate, and quick-freeze at -30±2°C;

[0045] 5) Soak fruit juice: immerse quick-frozen kiwi fruit slices in deacidified and decolorized apple juice with a volume fraction of 30%, soak for 24 hours, and the ratio of kiwi fruit slices to sugar solution is 1:2;

[0046] 6) Vacuum drying: Put the soaked kiwi fruit slices on a plate and vacuum dry, the vacuum degree is ≤-0.09Mpa, the temperature is 60°C, and dried to a moisture content of 16%;

[0047] 7) Cool down to ...

Embodiment 3

[0054] A method for processing dried kiwi fruit with yellow heart, comprising the following steps:

[0055] 1) Raw material peeling: 7-8 hardness 5.5-7.5N / cm 2 , raw materials with a Brix content of 7-8Brix are peeled;

[0056] 2) Slicing: Cut the kiwi fruit pulp into thin slices of 6-8mm;

[0057] 3) Cleaning for color protection: use a Vc aqueous solution with a mass fraction of 1‰ to clean the thinly sliced ​​kiwifruit pulp;

[0058] 4) Quick-freezing: put the kiwi fruit slices washed for color protection on a plate, and quick-freeze at -30±2°C;

[0059] 5) Soak fruit juice: immerse quick-frozen kiwi fruit slices in deacidified and decolorized apple juice with a volume fraction of 30%, soak for 22 hours, and the ratio of kiwi fruit slices to sugar solution is 2:5;

[0060] 6) Vacuum drying: Put the soaked kiwi fruit slices on a plate and vacuum dry, the vacuum degree is ≤-0.09Mpa, the temperature is 55°C, and dried to a moisture content of 17%;

[0061] 7) Cool down to ...

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PUM

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Abstract

The invention discloses a processing method of a dried yellow kiwi fruit. The processing method comprises steps of peeling off and slicing a raw material, cleaning kiwi pulp through normal temperature processing water added with 0.1% of V, placing the sliced kiwi in a plate after protecting color and cleaning, and quick-freezing the sliced kiwi; soaking the quick-frozen sliced kiwi in 25-30% of deacidified and decolorized apple juice for about 20-24h, wherein ratio of the sliced kiwi to sugar liquid is (1: 2)-(1: 3); placing the soaked sliced kiwi in the plate and drying in a vacuum environment with a vacuum degree less than or equal to -0.09Mpa at 50-60 DEG C until water content is 16-18%; and cooling the dried sliced kiwi to normal temperature, immediately filling nitrogen or deoxidizing and packaging the sliced kiwi in an aluminum foil bag. The processing method disclosed by the invention has the beneficial effects that the processed dried yellow kiwi fruit meets characteristics of a finished product which is nutritive and healthy, natural in raw and auxiliary materials, and green in processing technology, and is applicable to processing of other dried fruits.

Description

Technical field [0001] The invention relates to a method for processing dried fruit, in particular to a method for processing dried kiwifruit with yellow heart. Background technique [0002] Kiwi fruit is the name of the fruit of the Chinese kiwi fruit cultivar, also known as kiwi pear, vine pear, sheep peach, muzi and mao fruit, and kiwi fruit, which belongs to berries, is generally oval, and is a fruit with rich nutritional value. It has multiple functions and functions, and is known as the king of fruits. It is rich in minerals, including rich calcium, phosphorus, iron, carotene and multivitamins, which play an important role in maintaining human health. Yellow heart kiwifruit is a special variety of kiwifruit with high sweetness, golden flesh and stable color. Preserved fruit is a food made from fruits through the main processes of peeling, pitting, boiling in sugar water, soaking, drying, and packaging. It is bright and transparent, dry on the surface, slightly sticky...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23B7/085A23B7/148A23L19/03A23V2002/00A23V2200/30A23V2200/048
Inventor 孔福三蔡勇王文果敬昊天
Owner WOLIN QINGDAO FOOD CO LTD
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