Processing method for kiwi fruit jelly drops

A processing method and technology of kiwi fruit, applied in the confectionary industry, confectionery, food drying, etc., can solve the problems of short shelf life of kiwi fruit jelly candy, achieve the purpose of inhibiting enzyme activity and microbial activity in the body, shortening the time of reduction, and cooling capacity Deliver fast effects

Inactive Publication Date: 2019-08-23
GUIZHOU GUIDING MINZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of this, the purpose of this invention is to provide a kind of processing method of kiwi fruit jelly, to solve the technical problem that existing kiwi fruit jelly shelf life is short and exists

Method used

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  • Processing method for kiwi fruit jelly drops

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method of kiwi fruit jelly, comprising the following steps:

[0030] (1) Pick fresh kiwi fruit, peel the kiwi fruit in an environment of -3°C, and then cut the kiwi fruit into thin slices with a thickness of 10mm to obtain kiwi fruit slices. Substance loss, speed up the efficiency of quick freezing, peeling and slicing in a low temperature environment can effectively prevent the beneficial substances in kiwifruit from being oxidized, so as to retain the beneficial substances of kiwifruit to a greater extent;

[0031] (2) Soak the kiwi fruit slices in white wine for 5 minutes. The amount of white wine should be used to submerge the kiwi fruit slices. The soaking time should not be too long. If the time is too long, the substances in the kiwi fruit will enter the white wine, resulting in the loss of the beneficial substances of the kiwi fruit;

[0032] (3) The kiwi fruit slices soaked in white wine are placed in a freezer at -27°C for quick freezing. This tem...

Embodiment 2

[0043] A processing method of kiwi fruit jelly, comprising the following steps:

[0044](1) Pick fresh kiwi fruit, peel the kiwi fruit in an environment of 0°C, and then cut the kiwi fruit into thin slices with a thickness of 15mm to obtain kiwi fruit slices. Loss, increase the efficiency of quick freezing, peeling and slicing in low temperature environment can effectively prevent the beneficial substances in kiwifruit from being oxidized, so as to retain the beneficial substances of kiwifruit to a greater extent;

[0045] (2) Soak the kiwi fruit slices in white wine for 30 minutes. The amount of white wine should be suitable for submerging the kiwi fruit slices. The soaking time should not be too long. If the time is too long, the substances in the kiwi fruit will enter the white wine, resulting in the loss of the beneficial substances of the kiwi fruit;

[0046] (3) The kiwi fruit slices soaked in white wine are placed in a freezer with a temperature of -35°C for quick freez...

Embodiment 3

[0057] A processing method of kiwi fruit jelly, comprising the following steps:

[0058] (1) Pick fresh kiwi fruit, peel the kiwi fruit in an environment of -2°C, and then cut the kiwi fruit into thin slices with a thickness of 12mm to obtain kiwi fruit slices. Substance loss, speed up the efficiency of quick freezing, peeling and slicing in a low temperature environment can effectively prevent the beneficial substances in kiwifruit from being oxidized, so as to retain the beneficial substances of kiwifruit to a greater extent;

[0059] (2) Soak the kiwi fruit slices in white wine for 15 minutes. The amount of white wine should be used to submerge the kiwi fruit slices. The soaking time should not be too long. If the time is too long, the substances in the kiwi fruit will enter the white wine, resulting in the loss of the beneficial substances of the kiwi fruit;

[0060] (3) The kiwi fruit slices soaked in white wine are placed in a freezer with a temperature of -30°C for quic...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method for kiwi fruit jelly drops. The processing method comprises the steps that fresh kiwi fruits are picked, peeled and sliced; the kiwi fruit slices are soaked into baijiu; the kiwi fruit slices obtained after being soaked into baijiu are put into a freezer for quick-freezing; the quick-frozen kiwi fruit slices are dried through far infrared radiation; the dried kiwi fruit slices are subjected to superfine grinding; the fine kiwi fruit powder obtained after superfine grinding is evenlymixed with fine konjaku flour, sweet potato starch, sodium citrate, white granulated sugar and edible essence, and decoction is conducted until to micro-boiling; the material liquid obtained after decoction is cooled, and citric acid is added for uniform mixing; the homogenized material liquid is injected to moulds, and after jellying, cooling for shaping is conducted; the jelly drops are taken out of the moulds and dried until the solid content of the product exceeds 70%, and then the jelly drops are obtained. The jelly drops made by using the method have the advantages of being good in taste, natural, high in nutrition and easy to absorb.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of kiwifruit soft candy. Background technique [0002] Kiwi fruit is also called fox peach, vine pear, sheep peach, muzi, mao fruit, kiwi fruit, hemp vine fruit, etc. The fruit shape is generally oval, the appearance is greenish brown, the skin is covered with thick fluff, and it is inedible. Bright green flesh and a row of black seeds. Because macaques like to eat, it is named kiwi fruit; it is also said that it is named because the skin is covered with hair and looks like a macaque. It is a fresh, tender, nutritious and delicious fruit. Kiwi fruit is rich in minerals, including rich calcium, phosphorus, and iron, as well as carotene and a variety of vitamins, which play an important role in maintaining human health. Every 100 grams of fruit contains 200-400 milligrams of vitamin C, 8 grams of sugar, 1.6 grams of protein, 42.2 milligrams of phosphor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2250/032A23V2250/5066A23V2250/5118A23V2300/10A23V2300/20
Inventor 杨君
Owner GUIZHOU GUIDING MINZI FOOD
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