Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for processing kiwi fruit slices based on ultrasonic wave and variable temperature gas jet impact drying technology

A kiwifruit slice and gas jet technology, applied in the field of food processing, can solve the problems of over-burning cost and energy consumption of kiwifruit slices, uneven drying degree of kiwifruit slices, shriveled and deformed kiwifruit slices, etc. Even drying effect

Active Publication Date: 2022-06-07
SHAANXI NORMAL UNIV
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main processes commonly used in the technology of non-fried kiwi fruit slices are blanching treatment, sugar infusion treatment and drying treatment. time and improve processing efficiency, but its sugar penetration rate is low, and the processing process will have a great impact on the taste of kiwi fruit slices; although microwave sugar penetration can improve the taste of kiwi fruit slices to a certain extent, the sugar penetration It takes a long time and the processing efficiency is low
Drying techniques mainly include fumigation drying, vacuum drying, microwave hot air drying, etc. During the fumigation and drying process, sulfur will infiltrate, which will affect health and easily lead to uneven drying; vacuum drying requires repeated vacuuming during the processing process, resulting in kiwi slices Shrimp deformation and serious loss of vitamin C; microwave hot air drying process may easily lead to local overheating of kiwifruit slices and high cost and energy consumption
In short, the existing sugar infiltration technology generally has low sugar infiltration rate, slow infiltration speed, and bad taste. At the same time, during the drying process, the drying degree of kiwi fruit slices is uneven, the preserved fruit is shriveled, the appearance is not plump, the cost is high and the energy consumption is large. The problem

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for processing kiwi fruit slices based on ultrasonic wave and variable temperature gas jet impact drying technology
  • Method for processing kiwi fruit slices based on ultrasonic wave and variable temperature gas jet impact drying technology
  • Method for processing kiwi fruit slices based on ultrasonic wave and variable temperature gas jet impact drying technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Take out fresh kiwifruit from the cold storage, rinse with water, drain, peel by hand and cut off the stems at both ends, cut into 8mm kiwifruit flakes, place the slices of kiwi fruit cut into 90 °C hot water, blanch and rinse for 20s, quickly cool with cold water, and then place the kiwi slices in a mixed solution with a mass concentration of 0.4% citric acid and 0.2% ascorbic acid, soak and treat for 2h and place in 0.1% calcium chloride solution, hardening treatment for 30min;

[0032] (2) Prepare a sucrose solution with a concentration of 40 °Brix, put the kiwi fruit slices after color protection into the sucrose solution, the ultrasonic frequency is 25KHz, the ultrasonic sound energy density is 0.7W / ml, the solution temperature is 47 °C, and the treatment is 58min under conditions;

[0033] (3) Rinse the residual solution on the surface of the kiwi fruit flakes with flowing water and drain;

[0034] (4) Put the drained kiwifruit slices in step (3) into the impact a...

Embodiment 2

[0054] (1) Take out the fresh kiwi fruit from the cold storage, rinse it with water, drain it, peel it by hand and cut off the stems at both ends, cut it to 5mm of kiwi fruit flakes, place the sliced kiwi fruit in hot water at 85 ° C, blanch and rinse for 30s, quickly cool it with cold water, and then place the kiwi slices in a mixed solution with a mass concentration of 0.6% citric acid and 0.2% ascorbic acid, soak and treat for 2.5h and place them in 0.1% calcium chloride solution, hardening treatment for 40min;

[0055] (2) Prepare a sucrose solution with a concentration of 30 °Brix, put the kiwi fruit slices after color protection into the sucrose solution, the ultrasonic frequency is 30KHz, the ultrasonic sound energy density is 0.5W / ml, the solution temperature is 60 °C, and the treatment is 40min under conditions;

[0056] (3) Rinse the residual solution on the surface of the kiwi fruit flakes with flowing water and drain;

[0057] (4) Put the drained kiwi pieces in step (3...

Embodiment 3

[0059](1) Take out the fresh kiwi fruit from the cold storage, rinse it with water, drain it, peel it by hand and cut off the peduncle at both ends, cut it to 3mm of kiwi fruit flakes, place the sliced kiwi fruit in hot water at 80 °C, blanch and rinse for 20s, quickly cool it with cold water, and then place the kiwi slices in a mixed solution with a mass concentration of 0.4% citric acid and 0.2% ascorbic acid, soak and treat it for 3h and place it in 0.2% calcium chloride solution, and harden for 20 min;

[0060] (2) Prepare a sucrose solution with a concentration of 50 ° Brix, put the kiwi fruit slices after color protection into the sucrose solution, the ultrasonic frequency is 20KHz, the ultrasonic sound energy density is 1.2W / ml, the solution temperature is 40 ° C, and the treatment is 60min under conditions;

[0061] (3) Rinse the residual solution on the surface of the kiwi fruit flakes with flowing water and drain;

[0062] (4) Put the drained kiwi fruit slices in step ...

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 discloses a method for processing kiwi fruit slices based on ultrasonic wave and variable temperature gas jet impact drying technology, which belongs to the technical field of food processing, and the method specifically includes: 1) pretreatment; 2) ultrasonic sugar osmosis treatment; 3) rinsing; 4) variable temperature Gas jet impingement drying. The purpose of the present invention is to solve the problem of deficiencies in the sugar infiltration technology and drying process of the prior art kiwifruit slice processing technology. The kiwifruit slice processing technology proposed by the present invention can improve the sugar infiltration effect of kiwifruit slices, increase the sugar infiltration rate and facilitate the drying process. Controlled and uniform drying degree, the processed kiwi fruit slices do not have any additives, have good taste, full appearance, have the original flavor of kiwi fruit, and reduce processing costs and energy consumption.

Description

Technical field [0001] The present invention belongs to the field of food processing technology, specifically relates to a method of processing kiwi pieces based on ultrasonic and variable temperature gas jet impact drying technology. Background [0002] The fruit of kiwifruit contains a variety of nutrients, such as polyphenols, polysaccharides, proteins, amino acids and vitamins, etc., and the vitamin C content is far more than other fruits, with the function of beauty, anti-cancer and longevity. Therefore, nowadays, more and more people like to eat kiwifruit, because the kiwi fruit ripening season is generally in August to September, its ripening period is short and not easy to preserve, it is difficult to meet people's needs for instant food, so the research on the processing method of kiwi fruit has also entered a boom, such as processing kiwi fruit into kiwi pieces, kiwi jam, kiwi drinks, canned kiwi fruit, etc. Among them, the processing of kiwi fruit slices mainly has two...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/00A23L5/30
CPCY02P60/85
Inventor 赵武奇曾祥媛吴妮卢丹孟永宏
Owner SHAANXI NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com