Preparation process of kiwi fruit slices

Abstract

The invention relates to the technical field of food processing, in particular to a preparation process of kiwi fruit slices, which comprises the following steps: 1) pretreatment; 2) color protection rinsing; 3) sugaring, namely sugaring the kiwi fruit slices; after sugaring treatment is completed, carrying out cleaning with clear water and draining off; 4) vacuum microwave drying: putting the kiwi fruit slices into a vacuum microwave dryer, controlling the microwave emission power to be 5-7W / g and the vacuum degree to be 80-90KPa during drying, and performing drying until the moisture content of the kiwi fruit slices is 35-50%; 5) vacuum freeze drying: putting the kiwi fruit slices into a vacuum freeze dryer, and drying the kiwi fruit slices under the condition that the vacuum degree is 40-50Pa until the moisture content is 3-5%; and 6) packaging and storing: performing nitrogen-filled sealed packaging on the dried kiwi fruit slices. The retention rate of polyphenol in the kiwi fruit slices prepared by the method is 88%, and the bioavailability of polyphenol is up to 37%; the retention rate of carotenoid is 86%, and the bioavailability of carotenoid is as high as 62%, which are far superior to those of the product obtained by the traditional common processing method.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing kiwi fruit slices with high nutrient bioavailability. [0002] technical background [0003] Kiwifruit (Actinidia deliciosa), also known as kiwifruit, has high moisture content and short shelf life, which can easily cause seasonal imbalances between supply and demand. Reducing water activity through drying to prolong shelf life is the main processing method for kiwifruit. In the prior art, the application of drying technology in the processing of kiwifruit is a research and development hotspot, such as using ice-temperature vacuum drying to make the obtained kiwifruit slices have a higher rehydration ratio and lower color difference; such as optimizing microwave vacuum The drying process obtains better quality of dried kiwifruit products while reducing unit energy consumption; for example, the kiwifruit slices prepared by CO2-low temperat...

AI Technical Summary

Problems solved by technology

However, existing studies pay more attention to product quality, uniformity, and energy consumption during kiwifruit processing, and pay less attention to the changes in nutritional components in the final product

[0004] As we all know, kiwi fruit is rich in nutrients, containing organic acids, vitamins, polyphenols, carotenoids, minerals and dietary fiber and many other biologically active substances. However, the kiwifruit slices processed by the existing technology have low retention of active substances and low bioavailability. With the proposal and development of the national "big nutrition, big health" strategy, more and more attention has been paid to the development of snack foods Its nutritional value, therefore, the present invention aims to develop a kind of preparation technology of kiwi fruit slice, to obtain a kind of better kiwi fruit slice product

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