Preparation method of preserved low-sugar kiwi fruit

A technology of kiwi fruit and kiwi fruit, which is applied in the field of preparation of low-sugar kiwi fruit preserves, can solve the problems of unsatisfactory, high requirements, and high storage cost of fresh fruit, and achieve the effect of excellent taste and beautiful appearance

A technology of kiwi fruit and kiwi fruit, which is applied in the field of preparation of low-sugar kiwi fruit preserves, can solve the problems of unsatisfactory, high requirements, and high storage cost of fresh fruit, and achieve the effect of excellent taste and beautiful appearance

CN104472841AInactive Publication Date: 2015-04-01李文斌
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of low-sugar kiwifruit preserved fruit, the parts by weight of each component are:

[0024] 80 parts of kiwi fruit, 20 parts of white sugar, 0.1 part of citric acid, 0.3 part of sodium ascorbate, 0.6 part of table salt, 0.2 part of calcium chloride;

[0025] A preparation method of low-sugar kiwifruit preserved fruit, comprising the following steps:

[0026] (1) Cleaning, peeling and slicing: Rinse with clean water, manually remove the skin with a peeling knife, and cut the peeled kiwi fruit into 10mm thick slices;

[0027] (2) Soaking to protect the color: transfer the kiwi fruit slices to a certain concentration of color-protecting agent solution, completely immerse, and soak for 2 hours;

[0028] (3) Hardening: Put the color-protected kiwi slices into a certain concentration of CaCl 2 In the solution, completely immerse for 2 hours;

[0029] (4) Pre-cooking: Put the hardened kiwi slices into hot water at 90°C for 5 minutes, and turn them over to remove the ...

Embodiment 2

[0034] A kind of low-sugar kiwifruit preserved fruit, the parts by weight of each component are:

[0035] 100 parts of kiwi fruit, 30 parts of white sugar, 0.6 part of citric acid, 0.1 part of sodium ascorbate, 0.7 part of table salt, 0.8 part of calcium chloride;

[0036] A preparation method of low-sugar kiwifruit preserved fruit, comprising the following steps:

[0037] (1) Cleaning, peeling and slicing: Rinse with clean water, manually remove the skin with a peeling knife, and cut the peeled kiwi fruit into 10mm thick slices;

[0038] (2) Soaking to protect the color: transfer the kiwi fruit slices to a certain concentration of color-protecting agent solution, completely immerse, and soak for 2 hours;

[0039] (3) Hardening: Put the color-protected kiwi slices into a certain concentration of CaCl 2 In the solution, completely immerse for 2 hours;

[0040] (4) Pre-cooking: Put the hardened kiwi slices into hot water at 90°C for 5 minutes, and turn them over to remove the...

Embodiment 3

[0045] A kind of low-sugar kiwifruit preserved fruit, the parts by weight of each component are:

[0046] 110 parts of kiwi fruit, 40 parts of white sugar, 0.4 parts of citric acid, 0.4 parts of sodium ascorbate, 1 part of table salt, 0.8 parts of calcium chloride;

[0047] A preparation method of low-sugar kiwifruit preserved fruit, comprising the following steps:

[0048] (1) Cleaning, peeling and slicing: Rinse with clean water, manually remove the skin with a peeling knife, and cut the peeled kiwi fruit into 10mm thick slices;

[0049] (2) Soaking to protect the color: transfer the kiwi fruit slices to a certain concentration of color-protecting agent solution, completely immerse, and soak for 2 hours;

[0050] (3) Hardening: Put the color-protected kiwi slices into a certain concentration of CaCl 2 In the solution, completely immerse for 2 hours;

[0051] (4) Pre-cooking: Put the hardened kiwi slices into hot water at 90°C for 5 minutes, and turn them over to remove th...

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Abstract

The invention relates to a preparation method of a preserved low-sugar kiwi fruit, belonging to the field of agriculture product processing. The preserved low-sugar kiwi fruit is prepared from the following components in parts by weight: 30-60 parts of kiwi fruits, 20-50 parts of white granulated sugar, 0.1-1 part of citric acid, 0.1-0.5 part of sodium ascorbate, 0.01-0.1 part of table salt and 0.01-0.05 part of calcium chloride. The preparation method comprises the steps of selecting raw materials; cleaning; peeling; slicing; soaking for protecting the color; hardening; precooking; carrying out microwave sugar infusion; carrying out constant-temperature drying; packaging and the like to obtain a finished preserved low-sugar kiwi fruit. The preserved low-sugar kiwi fruit is pale brown, attractive in appearance, moderate in sweetness and sourness and extremely good in taste.

Description

technical field [0001] The invention relates to a method for preparing low-sugar preserved kiwi fruit. Specifically, kiwi fruit and white sugar are used as main raw materials, and the raw materials are selected, cleaned, peeled, sliced, soaked to protect the color, hardened, pre-cooked, microwave osmotic sugar, and dried at a constant temperature. The low-sugar kiwi fruit preserved product is prepared after packaging and other steps, and belongs to the field of agricultural product processing. Background technique [0002] Kiwi is also known as "Kiwi Fruit" and "Longevity Fruit". It is a mineral element with extremely high development and utilization value in nutrition, medical treatment and health care. Because it is the most nutritious and comprehensive among the top 26 kinds of fruits with the largest consumption in the world, it enjoys the reputation of "King of Fruits" and "Treasure Fruits in the World". Now it has become one of the fruits that many countries in the w...

Claims

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Application Information

Patent Timeline
01 Apr 2015
Publication
CN104472841A
IPC
A23G3/48
Inventors
李文斌