Method for preparing preserved kiwi fruits by ultrasonic concussion

A technology of ultrasonic vibration and kiwi fruit, which is applied in the fields of vegetable or fruit peeling, confectionery, confectionary industry, etc. It can solve the problems of inconvenience for the elderly and children, decreased taste, sticky teeth, etc., and achieves controllable preparation steps and high quality. Does not fall, good crispness and mouthfeel effect

Inactive Publication Date: 2019-01-25
许发平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because kiwi fruit is rich in nutrients, its biggest feature is that it is difficult to store and easy to deteriorate. Even through strict control of environmental temperature and humidity, it can be preserved for a long time, and the stricter the temperature and humidity control, the higher the cost
[0005] At present, the most common method in China is to prepare preserved kiwi fruit for long-term preservation. Many studies have been carried out at home and abroad. However, because kiwi fruit contains a large amount of tannins, sugars and other substances, the preserved kiwi fruit obtained by common preparation methods has a high viscosity. It is easy to cause sticky teeth when chewing, especially for the elderly and children. At the same time, its taste will also decrease, which hinders the economic development of kiwifruit to a certain extent. To develop a kiwifruit preserved fruit that can be brittle, non-sticky and tastes good can solve the above-mentioned problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1. Take 10kg of fresh, disease-free kiwi fruit. After cleaning, use high-heat steam to ripen the skin and separate the skin from the flesh, and then use a mechanical brush to rub and peel the kiwi. Stop the operation when the fresh fruit becomes smooth and round bare fruit, and finally cut into different thicknesses. Flakes exceeding 0.5 cm;

[0038] 2. Put the above-mentioned kiwi fruit slices into 3% lactic acid solution, dry them in the air, and soak them for 4.5 hours under the condition of ultrasonic vibration;

[0039] 3. Take out the above-mentioned kiwi fruit slices, dry them, put them into 3% polyethylene glycol 400 solution, and soak them for 4.5 hours under the condition of ultrasonic vibration;

[0040] 4. After drying the soaked kiwi slices, freeze-dry them at -50°C until the water content of the kiwi is 10%, coat the surface with a layer of sugar, and then pack them in vacuum.

Embodiment 2

[0042] 1. Take 10kg of fresh, disease-free kiwifruit. After cleaning, use high-heat steam to ripen the skin and separate the skin from the flesh, and then use a mechanical brush to rub and peel the kiwi. Stop the operation when the fresh fruit becomes smooth and round bare fruit, and finally cut into different thicknesses. Flakes exceeding 0.5 cm;

[0043] 2. Put the above-mentioned kiwi fruit slices into 1% lactic acid solution, dry in the air, and soak for 4.5 hours under the condition of ultrasonic vibration;

[0044] 3. Take out the above-mentioned kiwi fruit slices, dry them, put them into 1% polyethylene glycol 200 solution, and soak them for 4.5 hours under the condition of ultrasonic vibration;

[0045] 4. After drying the soaked kiwi slices, freeze-dry them at -40°C until the water content of the kiwi is 5%, coat the surface with a layer of sugar, and then pack them in vacuum.

Embodiment 3

[0047] 1. Take 10kg of fresh, disease-free kiwifruit. After cleaning, use high-heat steam to ripen the skin and separate the skin from the flesh, and then use a mechanical brush to rub and peel the kiwi. Stop the operation when the fresh fruit becomes smooth and round bare fruit, and finally cut into different thicknesses. Flakes exceeding 0.5 cm;

[0048] 2. Put the above-mentioned kiwi fruit slices into 5% lactic acid solution, dry them in the air, and soak them for 4.5 hours under the condition of ultrasonic vibration;

[0049] 3. Take out the above-mentioned kiwi fruit slices, dry them, put them into 5% polyethylene glycol 600 solution, and soak them for 4.5 hours under the condition of ultrasonic vibration;

[0050] 4. After drying the soaked kiwi fruit slices, freeze-dry them at -60°C until the water content of the kiwi fruit is 14%, coat the surface with a layer of sugar, and then pack them in vacuum.

[0051] Examination of Examples and Comparative Examples

[0052] ...

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Abstract

The invention discloses a method for preparing preserved kiwi fruits by ultrasonic concussion. The method is characterized in that high-heat steam is utilized for curing kiwi fruit skin and rubbing and removing skin by a mechanical brush; after cut into thin slices, the kiwi fruits are soaked in lactic acid liquor, and lactic acid enters a tissue while acidification is performed, and hydroxyl substances are combined; after being soaked in polyethylene glycol, a conjugate with lactic acid defines a common composition; after freeze-drying is performed, moulding of polyethylene glycol is improvedto increase brittleness of the whole composition; when water is transferred in a drying process, the composition is also transferred to the surface to form a hollow phenomenon, so that looseness of the preserved kiwi fruits is increased, and the brittleness of the preserved kiwi fruits is increased. The method is simply and easily controlled, adopts an available source, and is suitable for industrialization and large-scale production; and the obtained preserved kiwi fruits are relatively good in brittleness and mouthfeel, and is non-sticky.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing preserved kiwi fruit by ultrasonic vibration. Background technique [0002] Kiwi fruit (scientific name: Actinidia chinensis Planch), also known as kiwi fruit, is generally oval in shape, greenish-brown in the early stage, reddish-brown in maturity, and covered with thick hairs, edible, and inside is bright green pulp and a Rows 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, grape Acid, fructose, citric acid, malic acid, fat. [0003] Kiwi fruit is rich in nutrients, so it can increase the total pr...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23N7/00
CPCA23G3/48A23N7/00A23N7/005A23N2007/007
Inventor 许发平
Owner 许发平
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