Preparation process of kiwi fruit slices

A technology of kiwi fruit slices and preparation process, which is applied in the functions of food ingredients, food freezing, food ultrasonic treatment, etc. The effect of improved utilization, suitable elasticity, and suitable chewability

A technology of kiwi fruit slices and preparation process, which is applied in the functions of food ingredients, food freezing, food ultrasonic treatment, etc. The effect of improved utilization, suitable elasticity, and suitable chewability

CN112715883APending Publication Date: 2021-04-30JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Preparation process of kiwi fruit slices
  • Preparation process of kiwi fruit slices
  • Preparation process of kiwi fruit slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Pretreatment: clean the kiwi, peel and cut into kiwi slices, the thickness of the kiwi slices is 5-8mm;

[0032] 2) Color-protecting rinsing: the kiwi fruit slices are placed in the color-protecting solution for soaking and color-protecting treatment, then rinsed with clear water and drained. The mass content of calcium chloride dihydrate in the color-protecting solution is 0.5%, and the content of isovitamin C sodium is 0.5%. The mass content is 0.5%, and the kiwi fruit slices are soaked in the color-protecting solution for 60-80 minutes during the color-protecting treatment;

[0033] 3) Candied: Carry out candied treatment to the kiwi fruit slices after step 2); the candied treatment is to place the kiwi fruit slices in a 20-40°Brix sucrose solution, and ultrasonically treat them for 30 minutes under the condition of 40-50°C. ~50min; after the sugar stain treatment is completed, wash with clean water and drain;

[0034] 4) Vacuum freeze-drying: place the kiwi frui...

Embodiment 2

[0038] 1) Pretreatment: clean the kiwi, peel and cut into kiwi slices, the thickness of the kiwi slices is 5-8mm;

[0039] 2) Color-protecting rinsing: the kiwi fruit slices are placed in the color-protecting solution for soaking and color-protecting treatment, then rinsed with clear water and drained. The mass content of calcium chloride dihydrate in the color-protecting solution is 0.5%, and the content of isovitamin C sodium is 0.5%. The mass content is 0.5%, and the kiwi fruit slices are soaked in the color-protecting solution for 60-80 minutes during the color-protecting treatment;

[0040] 3) Candied: Carry out candied treatment to the kiwi fruit slices after step 2); the candied treatment is to place the kiwi fruit slices in a 20-40°Brix sucrose solution, and ultrasonically treat them for 30 minutes under the condition of 40-50°C. ~50min; after the sugar stain treatment is completed, wash with clean water and drain;

[0041] 4) hot-air drying: place the kiwi fruit slic...

Embodiment 3

[0045] 1) Pretreatment: clean the kiwi, peel and cut into kiwi slices, the thickness of the kiwi slices is 5-8mm;

[0046] 2) Color-protecting rinsing: the kiwi fruit slices are placed in the color-protecting solution for soaking and color-protecting treatment, then rinsed with clear water and drained. The mass content of calcium chloride dihydrate in the color-protecting solution is 0.5%, and the content of isovitamin C sodium is 0.5%. The mass content is 0.5%, and the kiwi fruit slices are soaked in the color-protecting solution for 60-80 minutes during the color-protecting treatment;

[0047] 3) Candied: Carry out candied treatment to the kiwi fruit slices after step 2); the candied treatment is to place the kiwi fruit slices in a 20-40°Brix sucrose solution, and ultrasonically treat them for 30 minutes under the condition of 40-50°C. ~50min; after the sugar stain treatment is completed, wash with clean water and drain;

[0048] 4) Vacuum microwave drying: the kiwi fruit s...

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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...

Claims

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Application Information

Patent Timeline
30 Apr 2021
Publication
CN112715883A
IPC
A23L19/00; A23L5/30; A23L5/00; A23L5/41; A23L29/30
CPC
A23L19/01; A23L5/34; A23L5/00; A23L5/41; A23L29/30; A23L5/32; A23V2002/00; A23V2200/048
Inventors
李大婧; 戴竹青