Preparing method of crisp kiwi fruit slices

Abstract

The invention provides a preparing method of crisp kiwi fruit slices. Soft fruits losing storage transportation and processing meanings due to improper storage measures or other reasons adopt a low-high-low temperature baking mode; after the baking is completed, the fruit slices are put into a fast refrigerator to be refrigerated; vacuum dewatering is finally carried out. When the preparing method is adopted, the production period is short; the energy consumption is low; in addition, the fruit slices cannot generate phenomena such as burning, gelatinization and surface quality hardening; the quality and the condition of dry products are good; in addition, any food additives are not added in the processing process; the crisp kiwi fruit slices belong to environment-friendly health green food with higher practical values.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of kiwi crisps. Background technique [0002] The vitamin C content of kiwi fruit is among the best in fruits. One kiwi fruit can provide more than twice the daily vitamin C requirement of a person, and is known as the "king of vitamin C". Kiwi fruit is comprehensive and rich in nutrition, and contains some important substances that are indispensable to the human body. Therefore, it plays an important role in maintaining human health, preventing and curing diseases. Eating more kiwi fruit can prevent osteoporosis in the elderly; inhibit the deposition of cholesterol on the inner wall of the artery, thereby preventing arteriosclerosis, improving myocardial function, and preventing heart disease. There are many kinds of kiwi fruit health food available in the market for consumers to choose, but the production process is complicated and cann...

AI Technical Summary

Problems solved by technology

Among them, vacuum freeze-dried dry products are of good quality, can maintain the original color, aroma, taste, and shape of kiwifruit, and preserve nutrients well, but the investment in equipment is large, the production cycle is long, and energy consumption is high; hot air drying has drying efficiency and Problems such as low energy utilization rate and poor quality of dry products; microwave vacuum drying uses microwave energy to dry materials under vacuum conditions. The overall heating shortens the drying time, and at the same time, the moisture is evaporated rapidly at a lower temperature in a vacuum environment, so that the material can be dried at a low temperature and the oxidation reaction of the material is reduced. However, completely using microwave vacuum drying is also prone to burning. Scorching, gelatinization and other phenomena can easily lead to overheating and damage product quality, and phenomena such as scorching, gelatinization, and surface hardening can occur