Processing method of candied kiwi fruits

A processing method and technology of kiwi fruit, which are applied in the confectionery industry, the function of food ingredients, and the preservation of fruits/vegetables with sugar, etc., can solve the problems of poor taste, poor color of preserved kiwi fruit, and more tender and juicy fresh pulp.

Inactive Publication Date: 2018-07-24
安徽徽风生态农业开发有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Kiwi fruit is rich in nutrition, but the fresh fruit is tender and juicy, easy to rot, not resistant to storage, and a bit sour. Some people don't like its taste. If it is eaten after a certain process, its taste will be better, and it is easier to store and convenient. Therefore, it is a very meaningful thing to study the health leisure food such as candied fruit processed with fresh kiwi fruit as raw material.
The color and luster of preserved kiwi fruit in the prior art is not good, the storage time is short, and the taste is not good

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of processing method of preserved kiwi fruit that the present invention proposes comprises the following steps:

[0022] S1. Slicing: select 8-ripe kiwi fruit with firm flesh and no rot, clean it, peel it, and cut it into 2mm thick slices;

[0023] S2. Color protection: Put the kiwi fruit slices into the color protection curing agent, soak for 10 minutes, remove and drain;

[0024] S3. Blanching: Put the color-protected and cured slices into boiling water for 2 minutes, take out and drain;

[0025] S4. Sugaring: take 20% sucrose of the weight of kiwifruit pulp for sugaring. During sugaring, divide the fruit embryo into two layers from bottom to top, and sprinkle sucrose on each layer for dipping. The amount of dry sugar in the upper layer is higher than that in the bottom layer. During the sugaring process, after the initial immersion for 5 hours, preheat in the microwave for 1 minute every 1 hour, take it out and drain, and use the sugar solution for later use;...

Embodiment 2

[0031] A kind of processing method of preserved kiwi fruit that the present invention proposes comprises the following steps:

[0032] S1. Slicing: select 8-ripe kiwi fruit with firm flesh and no rot, clean it, peel it, and cut it into 3mm thick slices;

[0033] S2. Color protection: Put the kiwi fruit slices into 4 times the color protection curing agent, soak for 15 minutes, remove and drain; wherein, the color protection curing agent includes the following ingredients in mass percentage: 1% salt, 0.5% citric acid, 0.5% Calcium chloride, 0.02% coenzyme Q10, 0.1% sodium metabisulfite, 2% ethanol, the balance is water;

[0034] S3. Blanching: put the color-protected and cured slices into boiling water for 3 minutes, take out and drain;

[0035] S4. Sugaring: take kiwi fruit pulp with 24% sucrose for sugaring. During sugaring, divide the fruit embryo into 3 layers from bottom to top, sprinkle sucrose on each layer for dipping, and the proportion of dry sugar in each layer from...

Embodiment 3

[0041] A kind of processing method of preserved kiwi fruit that the present invention proposes comprises the following steps:

[0042] S1. Slicing: select 8-ripe kiwi fruit with firm flesh and no rot, clean it, peel it, and cut it into 3mm thick slices;

[0043] S2. Color protection: Put the kiwi fruit slices into 6 times the color protection curing agent, soak for 18 minutes, remove and drain; wherein, the color protection curing agent includes the following ingredients in mass percentage: 1.5% salt, 0.6% citric acid, 0.8% Calcium chloride, 0.04% coenzyme Q10, 0.15% sodium metabisulfite, 4% ethanol, and the balance is water;

[0044] S3. Blanching: Put the color-protected and cured slices into boiling water for 2 minutes, take out and drain;

[0045] S4. Sugaring: take 27% sucrose by weight of kiwifruit pulp for sugaring. During sugaring, divide the fruit embryo into 4 layers from bottom to top, sprinkle sucrose on each layer for dipping, and the proportion of dry sugar in e...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention disclosed a processing method of candied kiwi fruits, and relates to the technical field of processing of candied fruits. The processing method comprises the following steps of performing cutting to obtain slices, performing color protection, performing blanching, performing sugaring, performing candying, performing predrying, performing membrane immersion and performing drying. Thecandied kiwi fruits prepared by the processing method disclosed by the invention are pure in flavor, stable in color, good in mouth feel and long in storage time, and have the efficacy of regulating the middle energizer, regulating the flow of vital energy, promoting salivation, moistening dryness, relieving fever and relieving restlessness.

Description

technical field [0001] The invention relates to the technical field of candied fruit processing, in particular to a processing method of preserved kiwi fruit. Background technique [0002] Kiwi fruit, also known as kiwi fruit, fox peach, vine pear, sheep peach, muzi, mao fruit, ma vine fruit, Yangtang pear, etc., the fruit shape is generally oval, the early appearance is greenish brown, and it is reddish brown after maturity. The skin is covered with dense fluff and is inedible. Inside is bright green pulp and a row of black or red seeds. It is a fresh, tender, nutritious and delicious fruit. [0003] The texture of kiwi fruit is soft. In addition to being rich in vitamins C, A, E, potassium, magnesium, and cellulose, it also contains other nutrients that are relatively rare in fruits - folic acid, carotene, calcium, lutein, amino acids, and natural inositol. . The calcium content of kiwi is 2.6 times that of grapefruit, 17 times that of apple, 4 times that of banana, and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G3/48A23G3/34A23G3/24A23G3/20A23B7/16A23B7/08A23L5/41
CPCA23B7/08A23B7/16A23G3/2076A23G3/24A23G3/343A23G3/48A23L5/41A23V2002/00A23V2200/048A23V2250/032A23V2250/082A23V2250/1582A23V2250/1578A23V2250/1614A23V2250/314A23V2300/24A23V2250/5026A23G2200/06
Inventor 吴永超
Owner 安徽徽风生态农业开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap