Preparation method of kiwifruit shaped crisps

Abstract

The invention relates to a preparation method of kiwifruit shaped crisps. The method comprises the following steps: selection and cleaning of fruits, peeling and placement in dishes, refrigeration and pre-freezing, micro-unfreezing and quick-freezing, sublimation and drying, and balancing and packaging in boxes. The preparation method of kiwi berry fruit shaped crisps employs whole fruits or hemi fruits of kiwifruit as raw materials for drying; the product presents intrinsic goods values of kiwi berries, eating and ingestion of kiwi berry natural vitamins in different seasons are facilitated, and a series of unsolved problems of hard sublimation of drying moisture in whole fruits or hemi fruits of kiwi berries in prior drying methods of kiwi berries, energy consumption of long time or repeat freeze-drying, easy charring, hard reduction of quality of fresh fruits, and the like are solved; the original shapes of naked fruits of kiwi berries are kept, original flavours of kiwi berries are kept, water content of crisps reaches requirements, original colors of kiwi berries are kept, nutrient composition of kiwi berries are condensed, and the like; compared with traditional freeze drying technologies, the preparation method has lower process cost and better effects.

Description

technical field [0001] The invention relates to a method for preparing kiwi fruit crisp. Background technique [0002] Kiwi fruit contains 64-926.50 mg of vitamin C per 100 grams of fresh fruit, which is 3-26 times higher than that of oranges and apples. Oxidation, anti-cancer and other effective substances. According to the test by the Food Research Center of Rutgers University in the United States, kiwi is the most nutritious and comprehensive fruit among various fruits, and is known as the king of fruits and super fruits. Kiwi fruit is a deformed fruit. There is a common experience that "ripe in seven days, rotten in ten days, and half bad in half a month". Therefore, in order to realize the consumption of kiwi fruit throughout the year, dry preservation technology is the primary breakthrough technology for kiwi fruit processing. However, studies have shown that during the processing process, the nutritional and active ingredients contained in kiwi fruit, such as vitami...

AI Technical Summary

Problems solved by technology

With the existing heating and drying technology, the sample will be seriously browned due to the activation of oxidase, and due to the loss of effective nutrients such as vitamin C and flavonoids at high temperature, the pectin will denature and solidify, making the product hard and brittle, and it is not easy to store

Existing vacuum freeze-drying (FD) technology adopts fresh or quick-frozen kiwi fruit slices as raw materials, which avoids the oxidation of chlorophyll and phenolic compounds when exposed to light, and reduces the occurrence of browning; but the thickness of the fruit slices can only be 3 -5 mm, if the material is too thick, increase the load of the freeze dryer, increase the average heat transfer resistance and the average mass transfer resistance of water vapor escaping from the sublimation interface, so that the heat transferred to the sublimation interface will be reduced, and the escape rate of water vapor will be reduced. Decrease, the drying time in the sublimation stage is greatly increased, and because the vacuum is difficult to reach its center, the cohesive heat center becomes soft and collapses, and hardens or forms a glass layer, wrapping and pinning the moisture to prevent sublimation, forming wet inside and dry outside or gelatinization Soft, long-term or repeated freeze-drying, not only consumes energy, but the dry product is brittle, easy to break and fragile, and the product quality is different

Moreover, if the process is not well grasped, it is easy to be burnt, and the appearance and nutrients will be lost.

It has been reported that kiwi fruit crisps are made through processes such as color protection, hardening, sugar infiltration and vacuum drying. Due to the addition of many chemical agents, the original taste of kiwi fruit cannot be guaranteed.