Canned actinidia arguta and production method thereof

The technology of soft jujube kiwifruit and canned food is applied to the field of soft jujube kiwifruit canned food and its preparation, which can solve the problems of difference in taste between fresh fruits and vegetables, nutrient composition of fruits and vegetables, color damage, etc., and achieve the effects of good appearance quality, low cost and prolonging fresh-keeping period.

Inactive Publication Date: 2016-11-16
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few deep-processed kiwifruit products on the market, and there is no canned kiwifruit. However, the traditional canning process destroys the nutrients and color of fruits and vegetables, and the taste is quite different from fresh fruits and vegetables.

Method used

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  • Canned actinidia arguta and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Take 10 grams of edible cyanine, add 20 grams of vitamin C to 1000 grams of water, and mix evenly to obtain a mixed solution of edible cyanine and vitamin C;

[0015] (2) 1000 grams of fresh jujube kiwi fruit, remove the fruit stalk, put into step (1) after cleaning and soak in the mixed solution of edible blue pigment and vitamin C for 48 hours;

[0016] (3) Take out the fresh kiwi fruit after soaking, and freeze-dry it under the conditions of a drying chamber pressure of 100Pa, a heating plate temperature of 40°C, and a cooling rate of -0.2°C / min to obtain freeze-dried kiwifruit fruit;

[0017] (4) Dissolve 200 grams of white sugar in 600 grams of water, boil for 10 minutes, and cool;

[0018] (5) Put the freeze-dried kiwi fruit of soft dates into the tank, and slowly inject the cooled white granulated sugar aqueous solution;

[0019] (6) Sealing: place the can lid on the can body for vacuum sealing, and the vacuum degree of the can is below 0.05Mpa;

[0020] (7...

Embodiment 2

[0022] (1) Take 20 grams of edible cyanine and 30 grams of vitamin C and add them to 1000 grams of water, mix well to obtain a mixed solution of edible cyanine and vitamin C;

[0023] (2) 1000 grams of fresh jujube kiwi fruit, remove the fruit stalk, put into step (1) after cleaning and soak in the mixed solution of edible blue pigment and vitamin C for 48 hours;

[0024] (3) Take out the fresh kiwi fruit after soaking, and freeze-dry it under the conditions of a drying chamber pressure of 110Pa, a heating plate temperature of 45°C, and a cooling rate of -0.2°C / min to obtain freeze-dried kiwifruit fruit;

[0025] (4) Dissolve 100 grams of white sugar in 300 grams of water, boil for 10 minutes, and cool;

[0026] (5) Put the freeze-dried kiwi fruit of soft dates into the tank, and slowly inject the cooled white granulated sugar aqueous solution;

[0027] (6) Sealing: place the can lid on the can body for vacuum sealing, and the vacuum degree of the can is below 0.04Mpa;

[00...

Embodiment 3

[0030] (1) Take 15 grams of edible cyanine and 25 grams of vitamin C and add it to 1000 grams of water, mix evenly to obtain a mixed solution of edible cyanine and vitamin C;

[0031] (2) 1000 grams of fresh jujube kiwi fruit, remove the fruit stalk, put into step (1) after cleaning and soak in the mixed solution of edible blue pigment and vitamin C for 48 hours;

[0032] (3) Take out the fresh kiwi fruit after soaking, and freeze-dry it under the condition that the pressure in the drying chamber is 105 Pa, the temperature of the heating plate is 44 ℃, and the cooling rate is -0.2 ℃ / min, to obtain freeze-dried kiwi fruit;

[0033] (4) Dissolve 125 grams of white granulated sugar in 375 grams of water, boil for 10 minutes, and cool;

[0034] (5) Put the freeze-dried kiwi fruit of soft dates into the tank, and slowly inject the cooled white granulated sugar aqueous solution;

[0035] (6) Sealing: place the can lid on the can body for vacuum sealing, and the vacuum degree of the...

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Abstract

The invention relates to canned actinidia arguta and a production method thereof and belongs to the technical field of fruit and vegetable products. The canned actinidia arguta is mainly produced by freeze-dried actinidia arguta and white granulated sugar. A production method of the freeze-dried actinidia arguta includes: taking fresh actinidia arguta, removing stems, cleaning, soaking with the aqueous solution of edible cyanine and vitamin C for 48 hours, and performing freeze drying, wherein the condition of the freeze drying can be a conventional experiment condition, and the freeze drying condition is preferably characterized in that the pressure of a drying chamber is 100-110Pa, heating plate temperature is 40-45 DEG C, and temperature falling rate is 0.2 DEG C/minute. The canned actinidia arguta produced by the method has the advantages the freshness of the canned actinidia arguta is close to the fresh actinidia arguta, and the bad taste, caused by long-term storage, of traditional cans can be avoided; the canned actinidia arguta is sufficient in flexibility, and the bad soft taste of fruits soaked for a long time can be avoided; the actinidia arguta is in good shape, bright, full and good in appearance quality.

Description

technical field [0001] The invention relates to a fruit and vegetable product, in particular to a canned jujube kiwi fruit and a preparation method thereof. Background technique [0002] Soft date kiwi fruit, commonly known as soft date, is one of the famous wild berries in Changbai Mountains. It is a perennial vine woody plant that mainly grows in deep forests. It is a wild green fruit. Its peel is green and smooth, the flesh is green, tender and juicy, unique in flavor, sweet and sour, rich in nutrition, contains a variety of antioxidant substances, can play the role of anti-oxidation, clearing heat and reducing fire, and can effectively prevent and treat constipation and Hemorrhoids; In addition, it also has the effects of immune regulation and blood fat reduction. Jujube kiwifruit also contains a large amount of vitamin C, calcium, phosphorus, iron, magnesium and other trace elements and a variety of amino acids. Its vitamin C content is as high as 450mg / 100g, which is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/08A23B7/024
CPCA23B7/024A23B7/08A23V2002/00A23V2300/10A23V2250/708
Inventor 郭鹏张士刚李琳琳
Owner DALIAN NATIONALITIES UNIVERSITY
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