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A kind of preparation method of fd mature kiwi fruit in situ slice

A technology for kiwifruit slices and kiwifruit, which is applied in the field of in-situ slice preparation of FD mature kiwifruit, can solve the problems of loss of nutrients, the glass layer hinders the sublimation of water, and the original taste of mature kiwifruit cannot be guaranteed, and the effect of improving the degree of hardening is achieved.

Active Publication Date: 2018-12-04
宋艳
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing FD ripe kiwifruit in-situ slices, aiming at solving the problem that the existing kiwifruit drying method cannot solve the problem of high sugar content of Hongyang kiwifruit, high-collagen ripe fruit is easy to sugar melt, and the glass layer hinders water sublimation. Guarantee the original taste of mature kiwi fruit, causing the loss of nutrients

Method used

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  • A kind of preparation method of fd mature kiwi fruit in situ slice

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preparation example Construction

[0027] The present invention is achieved in this way, a kind of FD mature kiwi fruit in-situ sheet preparation method comprises:

[0028] S101. Select fresh or frozen normally ripe Hongyang kiwi fruit, and remove the saccharified and limp kiwi fruit;

[0029] S102. Peel the fruit manually or mechanically, then cut into fruit slices with a thickness of 0.5-1 cm, and arrange them in a single layer in a stainless steel plate;

[0030] S103, place the temperature probe, start the machine and use the freeze dryer to quickly freeze the kiwi slices to ensure that the material is basically not deformed, and the temperature drops from room temperature to -25°C to -35°C within 2-3 hours, so that the kiwi slices are frozen;

[0031] S104, quick freezing, this process lasts for 30 minutes to 2 hours;

[0032] S105, sublimation drying;

[0033] S106. When the temperature of the center of the material is basically the same as that of the surface of the material, and the vacuum reaches the...

Embodiment 1

[0039] Embodiment 1 takes Hongyang kiwi fruit as an example, and the steps are the same as before.

[0040] The beneficial effects of the present invention are as follows:

[0041] 1. The kiwi slices can maintain the prototype: the kiwi slices are frozen by rapid cooling and conduction, maintaining the support between the cells, and the vacuum is kept in sync with the heating and sublimation. When the vacuum opens a little cell gap, the fast-conducting radiant heat makes the moisture in the cell gap quickly Sublimation, because the vacuum degree is constant, the sublimation saturated vapor pressure is constantly saturated. The vapor pressure is the pressure of the gas on the liquid surface when the liquid evaporation and gas condensation rates are equal. The more evaporation, the more saturated (equilibrium) gas phase, and the liquid surface The pressure (vapor pressure) is greater. Under airtight conditions, the greater the water vapor pressure, the more volatile it is. In ...

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Abstract

The present invention discloses a preparation method for FD mature kiwi fruit in-situ slices. The method comprises the following steps of selecting fruits and cutting the fruits into slices with a thickness of 0.5-1 cm, quick-freezing the kiwi fruit slices with a freeze dryer at a refrigeration rate that a freezing process from room temperature of about +25 DEG C to -20 to -30 DEG C is completed within 2-3 hours; remaining the quick frozen kiwi fruit slices for 30 minutes to 2 hours, and carrying out sublimation for drying. The preparation method for the FD mature kiwi fruit in-situ slices adopts quick-freezing so as to maintain the original shape and original flavor of the kiwi fruit slices; and vacuum keeping and heating for sublimation are simultaneously conducted so as to remain the original structure of pectin in the kiwi fruits, prevent saccharification and make the water content of the dry kiwi fruit slices meet the requirement. In addition, the freeze drying method maintains the original color of the kiwi fruit slices, concentrates the nutrients in kiwi fruits and significantly reduces costs compared with a conventional freeze-drying method.

Description

technical field [0001] The invention belongs to the field of food production, and in particular relates to a method for preparing FD mature kiwi fruit in situ slices. Background technique [0002] After ripening, Hongyang kiwifruit has a higher sugar content than other varieties and has a good flavor. It currently ranks first in the best-selling high-end kiwifruit in the market. However, the strictness of fresh sales to the fruit shape makes it difficult to handle a large number of deformed fruits after harvest, and it is difficult to store them. In addition, the purchase price is high, which often causes serious economic losses to the operators. Studies have shown that: Hongyang kiwi fruit is rich in nutrients, and the vitamin C content is as high as 100-420mg / 100g. However, it is a seasonal fruit with high water content. Due to the influence of oxidation and saccharification in the traditional heat-drying (AD) process, not only the nutritional loss is serious, but also it...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/00A23L3/36A23L3/44
CPCA23L3/36A23L3/44
Inventor 宋艳
Owner 宋艳
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