Dried kiwifruit and production process thereof

A kiwi fruit drying and production process technology, applied in the confectionery industry, food ingredients as antimicrobial preservation, confectionery, etc., can solve the problems of excessive water loss, loss of nutrients, short ripening period of kiwi fruit, etc., and achieve easy peeling , the effect of increasing moisture content

Inactive Publication Date: 2017-09-12
SHENNONGJIA BEE PARADISE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Kiwi fruit has a short maturity period and is difficult to preserve. Therefore, in addition to direct consumption, it is a relatively new technical method to make kiwi fruit into dried p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1. Acceptance and storage of raw materials. When checking and accepting kiwi fruit and raw and auxiliary materials, it is required to choose eight to nine mature fruits. Too raw fruits will not taste good, and too ripe fruits are not easy to peel. At the same time, its sensory and conventional indicators meet the national standards; microbial indicators are within the range allowed by regulations; pesticide and veterinary drug residues and heavy metal residues are within the range allowed by regulations. Comply with NY / T45-2000 standard.

[0047] 2. Clean the kiwi. Rinse each box of fresh kiwi fruit with clean water. After washing, confirm that each box of fresh fruit has no sediment, rot and deterioration, and the appearance is uniform without damage.

[0048] 3. Peel the kiwi. After soaking in 3-5% edible lye for 5-10 minutes, rinse with flowing water to remove the lye; when peeling, it is required to soak the fruit in hot water with a temperature of 90 degrees for...

Embodiment 2

[0063] A kind of production technology of dried kiwifruit, comprises the steps:

[0064] Step 1, select kiwifruit fruit, remove pericarp, concrete method comprises: select eight to nine ripe fruits, first adopt the edible lye of mass volume concentration 5% to soak for 10 minutes, rinse and remove lye with flowing clear water, adopt temperature to be Soak the fruit in water at 90°C for tens of seconds, remove the peel at the same time, put it in a box to drain the water, and get the pulp;

[0065] Step 2, blanching the pulp in 95°C water for 8 minutes, draining the water, and then slicing, the thickness of the slices is 2.5mm;

[0066] Step 3, take 40% sugar of the weight of the pulp, and sugar-coat the fruit base composed of the pulp. During the sugar-coating, divide the fruit base into three layers, and sprinkle the sugar on each layer. The amount of sugar from bottom to top is as follows: 20% of the lower layer, 30% of the middle layer, 50% of the upper layer, piled up wit...

Embodiment 3

[0071] A kind of production technology of dried kiwifruit, comprises the steps:

[0072] Step 1, select kiwifruit fruit, remove pericarp, concrete method comprises: select eight to nine ripe fruits, first adopt the edible lye of mass volume concentration 3% to soak for 5 minutes, rinse with flowing clear water and remove lye, adopt temperature afterwards Soak the fruit in water at 90°C for tens of seconds, remove the peel at the same time, put it in a box to drain the water, and get the pulp;

[0073] Step 2, blanching the pulp in 90°C water for 5 minutes, draining the water, and then slicing, the thickness of the slices is 2-2.5mm;

[0074] Step 3, take 30% sugar of the weight of the pulp, and sugar-coat the fruit base composed of the pulp. During the sugar-coating, divide the fruit base into three layers, and sprinkle the sugar on each layer. The amount of sugar used from bottom to top is as follows: 20% of the lower layer, 30% of the middle layer, and 50% of the upper laye...

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Abstract

The invention discloses a production process of dried kiwifruit. The production process includes following steps: step 1, selecting kiwifruit, and removing peel to obtain pulp; step 2, blanching the pulp in water at 90-95 DEG C for 5-8min, draining water, and slicing; step 3, taking sugar accounting for 30-40% of weight of the pulp to soak a fruit blank composed of the pulp, equally dividing the fruit blank into three layers during sugaring, spreading sugar on each layer, and piling for sugaring for 14-18h; step 4, taking honey accounting for 40-50% of the weight of the pulp, using purified water to adjust sugar content of the honey to 60%, rising temperature to 80 DEG C, pouring the fruit blank after being sugared, boiling for 30min, and taking out the fruit blank when the sugar content reaches 70-80%; step 5, drying and shaping to obtain the dried kiwifruit. The invention discloses the dried kiwifruit.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to dried kiwi fruit and a production process thereof. Background technique [0002] Kiwifruit (scientific name: Actinidia chinensis Planch), also known as kiwifruit (kiwifruit is an artificially selected variety of kiwifruit, which has become a synonym for kiwifruit because of its wide use), the fruit shape is generally oval, and the early appearance is green-brown. It is reddish-brown, with densely downy skin, edible, and inside is bright green flesh and a row of black or red seeds. Kiwi has a soft texture and a sweet and sour taste. The flavor is described as a trio of strawberry, banana, and pineapple. In addition to organic substances such as kiwifruit, proteolytic enzymes, tannin pectin and sugars, as well as trace elements such as calcium, potassium, selenium, zinc, germanium, and 17 kinds of amino acids needed by the human body, kiwifruit also contains rich vitamin C,...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L5/20
CPCA23G3/48A23L5/20A23V2002/00A23V2200/10A23V2250/21A23V2250/212
Inventor 李涛
Owner SHENNONGJIA BEE PARADISE FOODS
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