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Processing method of kiwi fruit whole-pulp fruitcakes

A processing method and technology of kiwifruit, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of not conforming to the concept of nutrition, loss of nutrients from kiwifruit seeds and slag, and achieve good pH adjustment and buffering performance, excellent slowness Coagulation performance and stability performance, the effect of easy molding

Inactive Publication Date: 2015-08-12
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the kiwi fruit cake products on the market are made by beating the kiwi fruit, filtering or centrifuging to remove the seeds and residue, and then taking the kiwi fruit juice to process the fruit cake, which causes a great loss of nutrients in the kiwi fruit seeds and residue, which does not meet the nutrition of modern people. idea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Wash Bajiu mature fresh kiwifruit in cold water, weigh it (100%), soak in boiling water for 3 minutes, put it in cold water to cool, peel and remove the core; use a beater to fully beat the pulp; after the pulp passes through a colloid mill, place it Standby; mix 20% white sugar (reserve a small amount for dissolving edible gum) and 30% isomalt, add half of the total weight of sugar in water to dissolve it, heat and cook at 100°C until the slurry becomes viscous . Then import the fruit pulp and mix well. After the first boiling, immediately adjust the temperature to 60°C; add a small amount of white sugar to the weighed 2.5% soybean polysaccharide gum, 3% xanthan gum and 1% fish scale gelatin and mix well , and respectively slowly and evenly add 25 times of hot water to dissolve, and at the same time dissolve 4% starch with 2 times of water. Mix the dissolved edible gum and starch and cook at 80°C for 1 minute, then pour it into the slurry while it is hot, boil and con...

Embodiment 2

[0023] Example 2 soybean polysaccharide gum 2%-3%, xanthan gum 2%-3%, fish scale gelatin 1%-2%,

[0024] Wash Bajiu mature fresh kiwifruit in cold water, weigh it (100%), soak in boiling water for 3 minutes, put it in cold water to cool, peel and remove the core; use a beater to fully beat the pulp; after the pulp passes through a colloid mill, place it Standby; mix 30% white sugar (reserve a small amount for dissolving edible gum) and 20% isomalt, add half of the total weight of sugar in water to dissolve it, heat and boil at 100°C until the slurry becomes viscous . Then import the fruit pulp and mix well. After the first boiling, immediately adjust the temperature to 60°C; add a small amount of white sugar to the weighed 3% soybean polysaccharide gum, 2.5% xanthan gum and 1% fish scale gelatin and mix well , and respectively slowly and evenly add 25 times of hot water to dissolve, and at the same time dissolve 3% starch with 2 times of water. Mix the dissolved edible gum a...

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PUM

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Abstract

The invention provides a processing method of kiwi fruit whole-pulp fruitcakes. The kiwi fruit whole-pulp fruitcakes are processed by the steps: blanching fresh kiwi fruits, peeling off and removing cores, pulping, treating by a colloid mill, adding sugar and boiling, adding glue and boiling, pouring into a mold and molding, drying, packaging, sterilizing and the like. Fruitcake gel is composed of 2%-3% of soybean polysaccharide, 2%-3% of xanthan gum, 1%-2% of fish-odor-removed scale gel and 3%-5% of starch; and other auxiliary materials comprise 20%-40% of white granulated sugar, 20%-40% of maltulose alcohol and 0.1%-0.3% of sodium citrate. Kiwi fruit pulp with seeds is crushed by the colloid mill and the whole-pulp fruitcakes are produced; compared with a traditional method for pulping, removing peels and residues and taking juice to prepare the fruitcakes, a separation procedure after pulping is simplified and the utilization rate of raw materials is improved; and the nutritional ingredients and flavors of the kiwi fruits are kept to the great extent. The fruitcakes are sour and sweet, and palatable, have a fine and smooth mouth feel and elasticity, have comprehensive nutrition, and are leisure nutritional good items suitable for people of all ages.

Description

[0001] The invention relates to a fruit cake and a processing method thereof, in particular to a kiwi whole pulp fruit cake and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Kiwi fruit is rich in vitamins, amino acids, dietary fiber, and minerals such as calcium, iron, zinc, and selenium needed by the human body. Its nutritional value is balanced and comprehensive. It has a high medical value and health care function, and has the effects of beauty, health care and health preservation. It is an indispensable health product in people's daily life. But kiwifruit is a kind of climacteric fruit, which is very sensitive to ethylene, and the fruit is mostly formed in the high temperature season, and its skin is thin and juicy, which causes the fresh fruit to soften and rot soon after harvesting. Making it into fruit cakes for deep processing and supplying the market not only solves the problems of poor storage resistan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 涂宗财张晓溶王辉李金林龙兴坤马达
Owner JIANGXI NORMAL UNIV