Glutinous rice cake with fresh Actinidia arguta fruit and preparation method thereof

Abstract

The invention provides a kind of glutinous rice cake with fresh kiwifruit and a preparation method thereof. The glutinous rice cake with fresh kiwifruit is mainly characterized in that it is composed of a filling and a skin. The preparation steps mainly include: separation of fresh kiwifruit tissue, preparation of glutinous rice cake filling, freeze-drying of glutinous rice cake filling, preparation of filling skin and filling packaging. The glutinous rice cake with fresh kiwifruit produced by the method provided by the invention has a filling with a content of 95% of fresh kiwifruit, does not contain any additives and preservatives, has a delicate taste, a prominent flavor, a long shelf life, is suitable for all ages, and realizes the purpose that consumers can eat fresh kiwifruit in any season.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to fresh kiwifruit glutinous rice cake and a preparation method thereof. Background Art

[0002] Actinidia arguta (Sieb. et Zucc) Planch. ex Miq. is a perennial deciduous vine plant of the genus Actinidia in the family Actinidia. It is dioecious and has a climbing and scattering growth habit. The fruit is known as the "king of fruits". Its rich nutritional value far exceeds that of other fruits. It is rich in vitamins, minerals, dietary fiber and other nutrients.

[0003] Actinidia arguta is a plant that is both a medicine and food. The active ingredients it contains have multiple pharmacological effects, among which triterpenoid active ingredients have a good preventive effect on various cancers such as liver cancer, lung cancer, and skin cancer. The fruit is sweet and sour, rich in nutrients, and has a unique flavor. Actinidia arguta is rich in Vc, and its Vc content is 80 to 100 times that of apples and pears. It is a nourishing fruit suitable for the elderly and children, and has unique effects on beauty and skin care. Actinidia arguta also contains functional active ingredients such as carbohydrates, flavonoids, vitamins, amino acids, and mineral elements. It has the effects of nourishing the body, promoting fluid production and moistening the lungs, and has a certain effect on hypertension, angina pectoris, hyperlipidemia, etc. In addition, it also has physiological functions such as improving the body's immunity, anti-oxidation, anti-tumor, anti-virus, preventing and treating cardiovascular and cerebrovascular diseases, and protecting the liver.

[0004] Ice cream, popsicles, smoothies and other frozen cold drinks are a kind of enjoyable and social food that can bring happiness and well-being. Ice cream, popsicles or smoothies on the market are usually made of drinking water, milk, milk powder, cream (or vegetable oil), sugar and other raw materials, with appropriate amount of food additives added, and are made into frozen foods through mixing, sterilization, homogenization, cooling, aging, freezing, filling, hardening, refrigeration and other processes.

[0005] As people's dietary concepts improve, the market capacity of frozen ice drinks continues to grow, and seasonal consumption has significantly weakened. Regardless of age group or season, frozen drinks are favored by consumers. Consumers not only have higher and higher requirements for the nutritional functions of frozen drinks, but also pay more attention to the taste, flavor, price, packaging, etc. of the products.

[0006] Frozen drinks produced by traditional methods can no longer meet the needs of the majority of consumers. Frozen drinks that are original, low in fat, low in sugar and free of additives are more in line with consumer demand. Summary of the invention

[0007] The technical problem to be solved by the present invention is that the fresh pulp of Actinidia arguta with low water content has a poor taste, the slurry containing bitter and numb taste and high viscosity is easy to change color during the processing, the prepared Actinidia arguta filling has a rough taste, the pulp is coagulated, and the like, and provide Actinidia arguta glutinous rice cake and a preparation method thereof.

[0008] The glutinous rice cake with fresh kiwifruit of the invention maintains the integrity of the original nutritional components of kiwifruit, has a reasonable proportion, and has an excellent taste. The cake contains no additives, is free of pigments, is low in sugar and fat, has a high content of fresh fruit pulp, is rich in nutrition, has a delicate and smooth taste, and has a simple and reasonable preparation process, and is suitable for large-scale continuous production.

[0009] The invention provides a method for preparing glutinous rice cakes with fresh kiwifruit and arugula, which mainly comprises the following steps: pre-treatment of kiwifruit fresh fruit filling, filling preparation, a method for removing moisture from the filling and preparation of kiwifruit glutinous rice cakes.

[0010] A kind of Actinidia arguta fresh fruit glutinous rice cake and a preparation method thereof, the specific steps are:

[0011] 1) 200-1000 kg of fresh Actinidia arguta are selected, washed, drained, put into a double-channel pulper (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), deseeded, peeled, and the obtained pulp is filtered or centrifuged to obtain Actinidia arguta fresh fruit juice (80-400 kg) and Actinidia arguta fresh fruit pulp (80-400 kg), and then placed at room temperature for more than 30 minutes; through the mechanical effect of step 1), the generation and accumulation of secondary metabolites (bitter and numbing substances) in Actinidia arguta can be effectively prevented or reduced, and a pleasant fruity aroma is produced;

[0012] 2) Mixing the fresh fruit juice and fresh fruit pulp of the kiwifruit obtained in the above step 1) in a mass ratio of 5-20:1, adding 1-5% of the total mass of the mixture of white sugar, etc., stirring well, and homogenizing at a homogenizing pressure of 20-40Mpa for 10-20min to obtain a homogenized product; the preparation in step 2) can effectively remove the bitter and numb taste in the pulp of the kiwifruit, and improve the taste of the pulp;

[0013] 3) The homogenized product in the above step 2) is sterilized in a sealed container at a temperature of 74±2° C. for 60-80 seconds to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0014] 4) The fresh fruit pulp base liquid of Actinidia arguta in step 3) is rapidly frozen to -35±5°C, and the freezing rate should reach 5-10 cm / h. After the following three stages of treatment, the mixture is sealed and frozen for standby use; (Note: The freezing rate refers to the thickness of the ice layer formed per unit time. A freezing rate of more than 10 cm / h is ultra-fast freezing; 5-less than 10 cm / h is fast freezing; greater than 1-less than 5 cm / h is medium-speed freezing; and less than 1 cm / h is slow freezing.)

[0015] The first stage is freeze-drying, and the freeze-drying is carried out for 2-4 hours under the conditions of vacuum degree of 1-20Pa and temperature of -35±5℃. When the vacuum degree is 1-20Pa, the number and size of crystals of the base liquid of the fresh fruit pulp of Actinidia arguta are controlled by adjusting the vacuum freezing temperature of the first stage. When the temperature is -35±5℃, the number of crystals formed in the base liquid is large, and the finer the crystals, the denser the network structure is formed, so the filling tastes more delicate. When the temperature exceeds the range, loose hexagonal symmetrical holes are easily formed, and the filling tastes rough and is easy to collapse.

[0016] The second stage is secondary freeze drying, which is freeze drying for 1-2h at a vacuum degree of 1-20Pa and a temperature of -25±3℃;

[0017] The third stage is the fusion stage, which is placed under normal pressure, temperature of 0±2℃, and humidity of 35±5% for 10±5min;

[0018] 5) adding 2-3 times the volume of water to the mixture of kiwifruit peel and seeds obtained in the above step 1), stirring at a speed of 300-500 rpm / min for 20-30 min using a mixer (Guangzhou Fanglian Stainless Steel Equipment Design Co., Ltd.), and then standing for 1-2 h, until the kiwifruit peel and seeds are separated, taking the upper layer of kiwifruit peel, and quickly freezing the kiwifruit peel to -20±5°C, the freezing rate should reach 5-10 cm / h, and after the following three-stage treatment, sealing at room temperature and away from light for standby;

[0019] The first stage is freeze drying, which is carried out for 1-2h at a vacuum degree of 1-20Pa and a temperature of -20±5℃;

[0020] The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1-20Pa and a temperature of 10±5℃ for 6-8h;

[0021] The third stage is the crushing stage, crushing the completely dried fresh fruit peel of Actinidia arguta to a particle size of less than 187.5 μm, sealing and keeping it away from light at room temperature for later use;

[0022] 6) 60-80 parts by weight, 10-20 parts by weight and 5-15 parts by weight of glutinous rice flour, rice flour and corn flour are mixed, 70-120 parts by weight of milk, 7-12 parts by weight of butter and the like are added, 30-40 parts of the kiwifruit peel powder obtained in step 5) are added, and a batter is obtained; the batter is evenly spread in a steamer, and steamed for 20-30 minutes to obtain a peel having the color and unique taste of kiwifruit;

[0023] 7) Using a multifunctional automatic stuffing machine (Hefei Sanle Food Machinery Co., Ltd., SLBX-190), 20-30 g of kiwifruit fresh fruit pulp base liquid filling was loaded into 30-40 g / piece of outer skin to obtain kiwifruit fresh fruit glutinous rice cakes.

[0024] Furthermore, the kiwifruit fresh glutinous rice cake according to claim 1 is individually packed into a small aluminum box, filled with liquid nitrogen to about 0-4° C., and sealed and refrigerated for storage;

[0025] The shape of the soft-fruit kiwifruit fresh glutinous rice cake can be square, round, rabbit or bear, and the surface thereof can be embossed with or without patterns.

[0026] Furthermore, in step 3), the mass proportion of the aralia kiwifruit in the aralia kiwifruit fresh fruit base liquid is not less than 95%, and does not contain any additives, preservatives and pigments;

[0027] Furthermore, the preparation method of the aralia kiwifruit fresh fruit base liquid in step 4) is divided into three stages: a secondary freeze-drying stage to remove moisture and a primary fusion stage, and the final aralia kiwifruit fresh fruit pulp base liquid has a water content of 25±5%;

[0028] Furthermore, in step 4), the thickness of the Actinidia arguta fresh fruit base liquid to be frozen on the partition is 15-20 mm;

[0029] Furthermore, in step 5), the moisture content of the Actinidia arguta fresh fruit peel powder is less than 2%;

[0030] Furthermore, the packaging form is an inner layer of an aluminum foil box and an outer layer of an aluminum foil bag, and liquid nitrogen is injected at the same time to extend the shelf life.

[0031] The positive effects of the present invention are:

[0032] 1) The glutinous rice dumplings with fresh kiwifruit of the present invention have a filling with rich fruity aroma and the inherent flavor of kiwifruit, and will not be delaminated after being placed for a long time, effectively eliminating the bitter and numbing taste of kiwifruit, and do not contain any additives and pigments.

[0033] 2) The glutinous rice cake with kiwifruit of the present invention adopts freeze-drying process to process the glutinous rice cake filling with fresh kiwifruit, which can effectively prevent the expansion of ice crystals in the fresh fruit tissue in the product, make the texture smooth, and give the product a significant characteristic flavor.

[0034] 3) The preparation process of the glutinous rice cake with fresh kiwifruit of the present invention is simple and can be manufactured using an existing production line. The method of processing the filling of fresh kiwifruit can effectively reduce the Maillard reaction occurring during the production process, and solve the problem of pulp coagulation to the greatest extent, and is suitable for large-scale continuous production. DETAILED DESCRIPTION

[0035] In order to make the purpose, technical solution and technical effect of the present invention more clear, the specific embodiments of the present invention will be described below. It should be understood that the specific embodiments described here are only used to explain the present invention and are not used to limit the present invention.

[0036] According to an embodiment of the present invention, the method for preparing the Actinidia arguta fresh fruit glutinous rice cake comprises the following steps:

[0037] 1) Fresh kiwifruit (200-1000 kg) is selected, washed, drained, put into a double-channel pulper (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), peeled, and deseeded. The obtained pulp is filtered or centrifuged to obtain kiwifruit fresh fruit juice (80-400 kg) and kiwifruit fresh fruit pulp (80-400 kg), and then placed at room temperature for 30-60 minutes respectively; through the mechanical effect of step 1), the generation and accumulation of secondary metabolites (bitter and numbing substances) in kiwifruit can be effectively prevented or reduced, and a pleasant fruity aroma is produced;

[0038] 2) After the fresh fruit juice and fresh fruit pulp of the aralia arguta obtained in the above step 1) are mixed in a mass ratio of 5-20:1, 1-5% of the total mass of white sugar is added to the mixture, and after being fully stirred, homogenization is performed at a homogenization pressure of 20-40Mpa for 10-20min to obtain a homogenized product; through the preparation in step 2), the bitter and numb taste in the pulp of the aralia arguta can be effectively removed, and the taste of the pulp can be improved;

[0039] 3) sterilizing the homogenized product in step 2) at 74±2° C. in a sealed container for 60s-80s to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0040] Eating low-moisture kiwifruit fresh fruit products will make people's mouth and throat uncomfortable, produce irritating numbness, and have a bad taste. Therefore, the requirement for low-moisture kiwifruit fresh fruit products is to solve the problem of bad taste and remove irritating numb substances at the same time. The processing of fresh kiwifruit is to separate its various tissues and parts, mix them according to a certain ratio, and cooperate with processes such as homogenization. This can not only remove the irritating numbness of low-moisture kiwifruit fresh pulp, but also make the fresh kiwifruit pulp delicate and full of fruity aroma.

[0041] 4) The fresh fruit pulp base liquid of Actinidia arguta in step 3) is rapidly frozen to -35±5°C, and the freezing rate should reach 10 cm / h. After the following three stages of treatment, it is sealed and frozen for later use;

[0042] When the vacuum degree in the first stage is 1-20Pa, the number and size of crystals of the base liquid of the fresh fruit pulp of Actinidia arguta are controlled by adjusting the vacuum freezing temperature in the first stage. When the temperature is -35±5℃, the number of crystals formed in the base liquid is large, and the finer the crystals are, the denser the network structure is formed, so the filling tastes more delicate; when the temperature exceeds the range, loose hexagonal symmetrical holes are easily formed, and the filling tastes rough and easily collapses;

[0043] 5) The mixture of Actinidia arguta peel and seeds obtained in the above step 1) is separated through washing, sedimentation and other processes, and the peel of fresh Actinidia arguta fruit is quickly frozen to -20±5° C., and the freezing rate should reach 10 cm / h, and the following three stages of treatment are performed;

[0044] The kiwifruit fresh fruit base liquid and peel are vacuum-freezed to remove moisture, which can maximize the nutritional value, color, and flavor of the kiwifruit, while also giving the filling a unique taste. The kiwifruit fresh fruit filling is frozen to remove moisture, and in the absence of preservatives, the filling can be kept fresh to the maximum extent, effectively preventing the growth of microorganisms.

[0045] Example 1

[0046] 1) 240 kg of fresh Actinidia arguta were selected, washed, drained, put into a double-channel pulper (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), peeled, and deseeded. The obtained pulp was filtered (100 mesh) to obtain Actinidia arguta fresh fruit juice (90 kg) and Actinidia arguta fresh fruit pulp (90 kg), and then placed at room temperature for 30 minutes respectively; through process 1), the mechanical effect can effectively prevent or reduce the generation and accumulation of secondary metabolites (bitter and numbing substances) in Actinidia arguta, and produce a pleasant fruity aroma;

[0047] 2) After mixing 90 kg of the fresh fruit juice of Actinidia arguta obtained in the above step 1) and 10 kg of fresh fruit pulp of Actinidia arguta, 5 kg of white sugar was added according to the total mass ratio of the mixture, and after being fully stirred, homogenized for 20 min at a homogenization pressure of 20 MPa to obtain a homogenized product; through the preparation of step 2), the bitter and numb taste in the pulp of Actinidia arguta can be effectively removed, and the taste of the pulp can be improved;

[0048] 3) The homogenized product in the above step 2) is sterilized in a sealed container at 75° C. for 60 seconds to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0049] 4) The kiwifruit pulp base liquid in the above step 3) is quickly frozen to -40°C, and the freezing rate should reach 10 cm / h. After the following three stages of treatment, the water content of the final kiwifruit pulp base liquid is 25%, and the kiwifruit pulp base liquid is sealed and frozen for later use;

[0050] The first stage is freeze-dried once, and the freeze-dried process is carried out for 2 hours under the conditions of a vacuum degree of 1Pa and a temperature of -40°C. The thickness of the base liquid of the kiwifruit pulp is 15mm. Under the condition of a vacuum degree of 1Pa, the number and size of crystals of the base liquid of the kiwifruit pulp are controlled by adjusting the vacuum freezing temperature of the first stage. When the temperature is -40°C, the number of crystals formed in the base liquid is large, and the finer the crystals are, the denser the network structure is formed, so the filling tastes more delicate.

[0051] The second stage is secondary freeze drying, under the conditions of vacuum degree of 1Pa and temperature of -25℃, freeze drying for 2h, and the thickness of the base liquid of the kiwifruit pulp is 15mm;

[0052] The third stage is the fusion stage, which is placed under normal pressure, temperature of 0°C, and humidity of 35% for 10 minutes;

[0053] 5) adding 2 times the volume of water to the mixture of the skin and seeds of the kiwifruit obtained in the above step 1), stirring at a speed of 500 rpm / min for 30 min using a mixer (Guangzhou Fanglian Stainless Steel Equipment Design Co., Ltd.), and then standing for 2 h, until the skin and seeds of the kiwifruit are separated, taking the upper layer of the kiwifruit skin, and quickly freezing the kiwifruit fresh fruit skin to -20°C, the freezing rate should reach 10 cm / h, and after the following three-stage treatment, the moisture content of the kiwifruit fresh fruit skin powder is 1%, and the powder is sealed at room temperature and protected from light for later use;

[0054] The first stage is freeze drying, which is carried out at a vacuum degree of 1Pa and a temperature of -20°C for 2h;

[0055] The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1 Pa and a temperature of 10°C for 6 hours;

[0056] The third stage is the crushing stage, crushing the completely dried Actinidia arguta fresh fruit peel to a particle size of less than 187.5 μm, sealing and keeping it away from light at room temperature for later use;

[0057] 6) 160 kg, 20 kg and 20 kg of glutinous rice flour, rice flour and corn flour are mixed, 100 kg of milk, 10 kg of butter and the like are added, and 80 kg of the kiwifruit peel powder prepared in step 5) is added to obtain a batter; the batter is evenly spread in a steamer, and steamed for 30 min to obtain a peel having the color and unique taste of kiwifruit;

[0058] 7) using a multifunctional automatic stuffing machine (Hefei Sanle Food Machinery Co., Ltd., SLBX-190) to put 20-30g of aralia nigra fresh fruit pulp base liquid filling into 30-40g / piece outer skin, and finally obtain rabbit-shaped aralia nigra fresh fruit glutinous rice cakes;

[0059] 8) The formed kiwifruit fresh glutinous rice cakes are placed individually into small aluminum boxes, filled with liquid nitrogen to about 0-4° C., and sealed and refrigerated for storage.

[0060] Example 2

[0061] 1) 200 kg of fresh Actinidia arguta were selected, washed, drained, put into a double-channel pulper (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), peeled, and seeded. The obtained pulp was filtered (100 mesh) to obtain Actinidia arguta fresh fruit juice (80 kg) and Actinidia arguta fresh fruit pulp (80 kg), and then placed at room temperature for 40 minutes respectively; through the process 1), the mechanical effect can effectively prevent or reduce the generation and accumulation of secondary metabolites (bitter and numbing substances) in Actinidia arguta, and produce a pleasant fruity aroma;

[0062] 2) 50 kg of fresh fruit juice of Actinidia arguta obtained in the above step 1) and 10 kg of fresh fruit pulp of Actinidia arguta were mixed, 3.0 kg of white sugar was added according to the total mass ratio of the mixture, and after being fully stirred, homogenized at a homogenizing pressure of 20 MPa for 20 min to obtain a homogenized product; through the preparation of step 2), the bitter and numb taste in the pulp of Actinidia arguta can be effectively removed, and the taste of the pulp can be improved;

[0063] 3) The homogenized product in the above step 2) is sterilized in a sealed container at 75° C. for 60 seconds to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0064] 4) The kiwifruit pulp base liquid in the above step 3) is quickly frozen to -30°C, and the freezing rate should reach 10 cm / h. After the following three stages of treatment, the water content of the kiwifruit pulp base liquid is finally 25%, and the kiwifruit pulp base liquid is sealed and frozen for later use;

[0065] The first stage is freeze-dried once, under the conditions of vacuum degree of 1Pa and temperature of -30℃, freeze-dried for 2h, and the thickness of the kiwifruit fresh fruit pulp base liquid is 15mm; under the condition of vacuum degree of 1Pa, the number and size of crystals of the kiwifruit fresh fruit pulp base liquid are controlled by adjusting the vacuum freezing temperature of the first stage. When the temperature is -30℃, the number of crystals formed in the base liquid is large, and the finer the crystals, the denser the network structure is formed, so the filling tastes more delicate;

[0066] The second stage is secondary freeze drying, under the conditions of vacuum degree of 1Pa and temperature of -22℃, freeze drying for 2h, and the thickness of the base liquid of the fresh fruit pulp of Actinidia arguta was 15mm;

[0067] The third stage is the fusion stage, which is placed under normal pressure, temperature of 0°C, and humidity of 35% for 10 minutes;

[0068] 5) adding 2 times the volume of water to the mixture of the skin and seeds of the kiwifruit obtained in the above step 1), stirring at a speed of 500 rpm / min for 30 min using a mixer (Guangzhou Fanglian Stainless Steel Equipment Design Co., Ltd.), and then standing for 2 h, until the skin and seeds of the kiwifruit are separated, taking the upper layer of the kiwifruit skin, and quickly freezing the kiwifruit fresh fruit skin to -20°C, the freezing rate should reach 10 cm / h, and after the following three-stage treatment, the moisture content of the kiwifruit fresh fruit skin powder is 1%, and the powder is sealed at room temperature and protected from light for later use;

[0069] The first stage is freeze drying, which is carried out at a vacuum degree of 1Pa and a temperature of -20°C for 2h;

[0070] The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1 Pa and a temperature of 10°C for 6 hours;

[0071] The third stage is the crushing stage, crushing the completely dried Actinidia arguta fresh fruit peel to a particle size of less than 187.5 μm, sealing and keeping it away from light at room temperature for later use;

[0072] 6) 80 kg, 10 kg and 10 kg of glutinous rice flour, rice flour and corn flour are mixed, 50 kg of milk, 5 kg of butter and the like are added, and 40 kg of the kiwifruit peel powder prepared in step 5) is added to obtain a batter; the batter is evenly spread in a steamer, and steamed for 30 min to obtain a peel having the color and unique taste of kiwifruit;

[0073] 7) using a multifunctional automatic stuffing machine (Hefei Sanle Food Machinery Co., Ltd., SLBX-190) to put 20-30g of aralia nigra fresh fruit pulp base liquid filling into 30-40g / piece outer skin, and finally obtain rabbit-shaped aralia nigra fresh fruit glutinous rice cakes;

[0074] 8) The formed kiwifruit fresh glutinous rice cakes are placed individually into small aluminum boxes, filled with liquid nitrogen to about 0-4° C., and sealed and refrigerated for storage.

[0075] Example 3

[0076] 1) 200 kg of fresh Actinidia arguta were selected, washed, drained, put into a double-channel pulper (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), peeled, and seeded. The obtained pulp was filtered (100 mesh) to obtain Actinidia arguta fresh fruit juice (80 kg) and Actinidia arguta fresh fruit pulp (80 kg), and then placed at room temperature for 30 minutes respectively; through the process 1), the mechanical effect can effectively prevent or reduce the generation and accumulation of secondary metabolites (bitter and numbing substances) in Actinidia arguta, and produce a pleasant fruity aroma;

[0077] 2) 50 kg of fresh fruit juice of Actinidia arguta obtained in the above step 1) and 10 kg of fresh fruit pulp of Actinidia arguta were mixed, 3.0 kg of white sugar was added according to the total mass ratio of the mixture, and after being fully stirred, homogenized at a homogenizing pressure of 20 MPa for 20 min to obtain a homogenized product; through the preparation of step 2), the bitter and numb taste in the pulp of Actinidia arguta can be effectively removed, and the taste of the pulp can be improved;

[0078] 3) The homogenized product in the above step 2) is sterilized in a sealed container at 75° C. for 60 seconds to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0079] 4) The kiwifruit pulp base liquid in the above step 3) is quickly frozen to -35°C, and the freezing rate should reach 10 cm / h. After the following three stages of treatment, the water content of the kiwifruit pulp base liquid is finally 25%, and the kiwifruit pulp base liquid is sealed and frozen for later use;

[0080] The first stage is freeze-dried once, under the conditions of vacuum degree of 1Pa and temperature of -35℃, freeze-dried for 2h, and the thickness of the kiwifruit fresh fruit pulp base liquid is 15mm; under the condition of vacuum degree of 1Pa, the number and size of crystal grains of the kiwifruit fresh fruit pulp base liquid are controlled by adjusting the vacuum freezing temperature of the first stage. When the temperature is -35℃, the number of crystal grains formed in the base liquid is large, and the finer the crystal grains, the denser the network structure is formed, so the filling tastes more delicate; when the temperature exceeds the range, loose hexagonal symmetrical holes are easily formed, and the filling tastes rough and easily collapses;

[0081] The second stage is secondary freeze drying, under the conditions of vacuum degree of 1Pa and temperature of -25℃, freeze drying for 2h, and the thickness of the base liquid of the kiwifruit pulp is 15mm;

[0082] The third stage is the fusion stage, which is placed under normal pressure, temperature of 0°C, and humidity of 35% for 10 minutes;

[0083] 5) adding 2 times the volume of water to the mixture of kiwifruit peel and seeds obtained in the above step 1), stirring at a speed of 500 rpm / min for 30 min using a mixer (Guangzhou Fanglian Stainless Steel Equipment Design Co., Ltd.), and then standing for 2 h, until the kiwifruit peel and seeds are separated, taking the upper layer of kiwifruit peel, and quickly freezing the kiwifruit peel to -20°C, the freezing rate should reach 10 cm / h, and after the following three-stage treatment, the moisture content of the kiwifruit peel powder is 1%, and the mixture is sealed at room temperature and protected from light for later use;

[0084] The first stage is freeze drying, which is carried out at a vacuum degree of 1Pa and a temperature of -20°C for 2h;

[0085] The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1 Pa and a temperature of 10°C for 6 hours;

[0086] The third stage is the crushing stage, crushing the completely dried Actinidia arguta fresh fruit peel to a particle size of less than 187.5 μm, sealing and keeping it away from light at room temperature for later use;

[0087] 6) 80 kg, 10 kg and 10 kg of glutinous rice flour, rice flour and corn flour are mixed, 50 kg of milk, 5 kg of butter and the like are added, and 40 kg of the kiwifruit peel powder prepared in step 5) is added to obtain a batter; the batter is evenly spread in a steamer, and steamed for 30 min to obtain a peel having the color and unique taste of kiwifruit;

[0088] 7) using a multifunctional automatic stuffing machine (Hefei Sanle Food Machinery Co., Ltd., SLBX-190) to put 20-30g of aralia nigra fresh fruit pulp base liquid filling into 30-40g / piece outer skin, and finally obtain rabbit-shaped aralia nigra fresh fruit glutinous rice cakes;

[0089] 8) The formed kiwifruit fresh glutinous rice cakes are placed individually into small aluminum boxes, filled with liquid nitrogen to about 0-4° C., and sealed and refrigerated for storage.

[0090] Comparative Example 1: Same as Example 1, except that

[0091] 1) 200 kg of fresh Actinidia arguta kiwifruit were selected, washed, drained, put into a double-channel pulping machine (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), peeled, and deseeded to obtain Actinidia arguta fresh fruit pulp;

[0092] 2) 50 kg of fresh kiwifruit pulp obtained in step 1) was mixed with 2.5 kg of white sugar in proportion to the total mass of the mixture, and the mixture was thoroughly stirred and homogenized for 20 min at a homogenization pressure of 20 MPa to obtain a homogenized product;

[0093] 3) The homogenized product in the above step 2) is sterilized in a sealed container at 75° C. for 60 seconds to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0094] 4) The kiwifruit fresh fruit pulp base liquid in the above step 3) is quickly frozen to -40°C, and the freezing rate should reach 10 cm / h. After the following three stages of treatment, the water content of the final kiwifruit fresh fruit pulp base liquid is 25%, and the kiwifruit fresh fruit pulp base liquid is sealed and frozen for later use;

[0095] The first stage is freeze-dried once, and the freeze-dried process is carried out for 2 hours under the conditions of a vacuum degree of 1Pa and a temperature of -40°C. The thickness of the base liquid of the kiwifruit pulp is 15mm. Under the condition of a vacuum degree of 1Pa, the number and size of crystals of the base liquid of the kiwifruit pulp are controlled by adjusting the vacuum freezing temperature of the first stage. When the temperature is -40°C, the number of crystals formed in the base liquid is large, and the finer the crystals are, the denser the network structure is formed, so the filling tastes more delicate.

[0096] The second stage is secondary freeze drying, under the conditions of vacuum degree of 1Pa and temperature of -25℃, freeze drying for 2h, and the thickness of the base liquid of the kiwifruit pulp is 15mm;

[0097] The third stage is the fusion stage, which is placed under normal pressure, temperature of 0°C, and humidity of 35% for 10 minutes;

[0098] 5) adding 2 times the volume of water to the mixture of kiwifruit peel and seeds obtained in the above step 1), stirring at a speed of 500 rpm / min for 30 min using a mixer (Guangzhou Fanglian Stainless Steel Equipment Design Co., Ltd.), and then standing for 2 h, until the kiwifruit peel and seeds are separated, taking the upper layer of kiwifruit peel, and quickly freezing the kiwifruit peel to -20°C, the freezing rate should reach 10 cm / h, and after the following three-stage treatment, the moisture content of the kiwifruit peel powder is 1%, and the mixture is sealed at room temperature and protected from light for later use;

[0099] The first stage is freeze drying, which is carried out at a vacuum degree of 1Pa and a temperature of -20°C for 2h;

[0100] The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1 Pa and a temperature of 10°C for 6 hours;

[0101] The third stage is the crushing stage, crushing the completely dried fresh fruit peel of Actinidia arguta to a particle size of less than 187.5 μm, sealing and keeping it away from light at room temperature for later use;

[0102] 6) 80 kg, 10 kg and 10 kg of glutinous rice flour, rice flour and corn flour are mixed, 50 kg of milk, 5 kg of butter and the like are added, and 40 kg of the kiwifruit peel powder obtained in step 5) is added to obtain a batter; the batter is evenly spread in a steamer, and steamed for 30 minutes to obtain a peel having the color and unique taste of kiwifruit;

[0103] 7) using a multifunctional automatic stuffing machine (Hefei Sanle Food Machinery Co., Ltd., SLBX-190) to put 20-30g of aralia nigra fresh fruit pulp base liquid filling into 30-40g / piece outer skin, and finally obtain rabbit-shaped aralia nigra fresh fruit glutinous rice cakes;

[0104] 8) The formed kiwifruit fresh glutinous rice cakes are placed individually into small aluminum boxes, filled with liquid nitrogen to about 0-4° C., and sealed and refrigerated for storage.

[0105] Comparative Example 2: Same as Example 1, except that

[0106] 1) 200 kg of fresh Actinidia arguta were selected, washed, drained, put into a double-channel pulper (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), peeled, and seeded. The obtained pulp was filtered (100 mesh) to obtain Actinidia arguta fresh fruit juice (80 kg) and Actinidia arguta fresh fruit pulp (80 kg), and then placed at room temperature for more than 30 minutes respectively; through the process 1), the mechanical effect can effectively prevent or reduce the generation and accumulation of secondary metabolites (bitter and numbing substances) in Actinidia arguta, and produce a pleasant fruity aroma;

[0107] 2) 10 kg of the fresh fruit juice of Actinidia arguta obtained in step 1) and 30 kg of fresh fruit pulp of Actinidia arguta were mixed, 2.0 kg of white sugar was added according to the mass ratio of the mixture, and after being fully stirred, homogenized at a homogenizing pressure of 20 MPa for 20 min to obtain a homogenized product;

[0108] 3) The homogenized product in the above step 2) is sterilized in a sealed container at 75° C. for 60 seconds to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0109] 4) The kiwifruit fresh fruit pulp base liquid in the above step 3) is quickly frozen to -40°C, and the freezing rate should reach 10 cm / h. After the following three stages of treatment, the water content of the final kiwifruit fresh fruit pulp base liquid is 25%, and the kiwifruit fresh fruit pulp base liquid is sealed and frozen for later use;

[0110] The first stage is freeze-dried once, and the freeze-dried process is carried out for 2 hours under the conditions of a vacuum degree of 1Pa and a temperature of -40°C. The thickness of the base liquid of the kiwifruit pulp is 15mm. Under the condition of a vacuum degree of 1Pa, the number and size of crystals of the base liquid of the kiwifruit pulp are controlled by adjusting the vacuum freezing temperature of the first stage. When the temperature is -40°C, the number of crystals formed in the base liquid is large, and the finer the crystals are, the denser the network structure is formed, so the filling tastes more delicate.

[0111] The second stage is secondary freeze drying, under the conditions of vacuum degree of 1Pa and temperature of -25℃, freeze drying for 2h, and the thickness of the base liquid of the kiwifruit pulp is 15mm;

[0112] The third stage is the fusion stage, which is placed under normal pressure, temperature of 0°C, and humidity of 35% for 10 minutes;

[0113] 5) adding 2 times the volume of water to the mixture of the skin and seeds of the kiwifruit obtained in the above step 1), stirring at a speed of 500 rpm / min for 30 min using a mixer (Guangzhou Fanglian Stainless Steel Equipment Design Co., Ltd.), and then standing for 2 h, until the skin and seeds of the kiwifruit are separated, taking the upper layer of the kiwifruit skin, and quickly freezing the kiwifruit fresh fruit skin to -20°C, the freezing rate should reach 10 cm / h, and after the following three-stage treatment, the moisture content of the kiwifruit fresh fruit skin powder is 1%, and the powder is sealed at room temperature and protected from light for later use;

[0114] The first stage is freeze drying, which is carried out at a vacuum degree of 1Pa and a temperature of -20°C for 2h;

[0115] The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1 Pa and a temperature of 10°C for 6 hours;

[0116] The third stage is the crushing stage, crushing the completely dried Actinidia arguta fresh fruit peel to a particle size of less than 187.5 μm, sealing and keeping it away from light at room temperature for later use;

[0117] 6) 80 kg, 10 kg and 10 kg of glutinous rice flour, rice flour and corn flour are mixed, 50 kg of milk, 5 kg of butter and the like are added, and 40 kg of the kiwifruit peel powder prepared in step 5) is added to obtain a batter; the batter is evenly spread in a steamer, and steamed for 30 min to obtain a peel having the color and unique taste of kiwifruit;

[0118] 7) using a multifunctional automatic stuffing machine (Hefei Sanle Food Machinery Co., Ltd., SLBX-190) to put 20-30g of aralia nigra fresh fruit pulp base liquid filling into 30-40g / piece outer skin, and finally obtain rabbit-shaped aralia nigra fresh fruit glutinous rice cakes;

[0119] 8) The formed kiwifruit fresh glutinous rice cakes are placed individually into small aluminum boxes, filled with liquid nitrogen to about 0-4° C., and sealed and refrigerated for storage.

[0120] Comparative Example 3: Same as Example 1, except that

[0121] 1) 240 kg of fresh Actinidia arguta were selected, washed, drained, put into a double-channel pulper (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), peeled, and seeded. The obtained pulp was filtered (100 mesh) to obtain Actinidia arguta fresh fruit juice (90 kg) and Actinidia arguta fresh fruit pulp (90 kg), and then placed at room temperature for more than 30 minutes respectively; through the process 1), the mechanical effect can effectively prevent or reduce the generation and accumulation of secondary metabolites (bitter and numbing substances) in Actinidia arguta, and produce a pleasant fruity aroma;

[0122] 2) Mixing 90 kg of fresh fruit juice of Actinidia arguta obtained in the above step 1) and 10 kg of fresh fruit pulp of Actinidia arguta, adding 5 kg of white sugar according to the total mass ratio of the mixture, stirring thoroughly, and homogenizing for 20 min at a homogenizing pressure of 20 MPa to obtain a homogenized product; through the preparation of step 2), the bitter and numb taste in the pulp of Actinidia arguta can be effectively removed, and the taste of the pulp can be improved;

[0123] 3) The homogenized product in the above step 2) is sterilized in a sealed container at 75° C. for 60 seconds to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0124] 4) The kiwifruit fresh fruit pulp base liquid in the above step 3) is quickly frozen to -40°C, and the freezing rate should reach 10 cm / h. After the following three stages of treatment, the water content of the final kiwifruit fresh fruit pulp base liquid is 25%, and the kiwifruit fresh fruit pulp base liquid is sealed and frozen for later use;

[0125] The first stage is freeze-dried once, and the freeze-dried process is carried out for 2 hours under the conditions of a vacuum degree of 1Pa and a temperature of -40°C. The thickness of the base liquid of the kiwifruit pulp is 15mm. Under the condition of a vacuum degree of 1Pa, the number and size of crystals of the base liquid of the kiwifruit pulp are controlled by adjusting the vacuum freezing temperature of the first stage. When the temperature is -40°C, the number of crystals formed in the base liquid is large, and the finer the crystals are, the denser the network structure is formed, so the filling tastes more delicate.

[0126] The second stage is secondary freeze drying, under the conditions of vacuum degree of 1Pa and temperature of -25℃, freeze drying for 2h, and the thickness of the base liquid of the kiwifruit pulp is 15mm;

[0127] The third stage is the fusion stage, which is placed under normal pressure, temperature of 0°C, and humidity of 35% for 10 minutes;

[0128] 5) 160 kg, 20 kg and 20 kg of glutinous rice flour, rice flour and corn flour are mixed, 100 kg of milk, 10 kg of butter, etc. are added, and a batter is obtained; the batter is evenly spread in a steamer, and steamed for 30 min to obtain the skin of the glutinous rice cake;

[0129] 6) using a multifunctional automatic stuffing machine (Hefei Sanle Food Machinery Co., Ltd., SLBX-190) to put 20-30g of aralia nigra fresh fruit pulp base liquid filling into 30-40g / piece of outer skin, and finally obtain rabbit-shaped aralia nigra fresh fruit glutinous rice cakes;

[0130] 7) The formed kiwifruit fresh glutinous rice cakes are placed individually into small aluminum boxes, filled with liquid nitrogen to about 0-4° C., and sealed and refrigerated for storage.

[0131] Comparative Example 4: Same as Example 1, except that

[0132] 1) 240 kg of fresh Actinidia arguta were selected, washed, drained, put into a double-channel pulper (Jingjiang Kewei Machinery Manufacturing Co., Ltd., DJ2-4), peeled, and seeded. The obtained pulp was filtered (100 mesh) to obtain Actinidia arguta fresh fruit juice (90 kg) and Actinidia arguta fresh fruit pulp (90 kg), and then placed at room temperature for more than 30 minutes respectively; through the process 1), the mechanical effect can effectively prevent or reduce the generation and accumulation of secondary metabolites (bitter and numbing substances) in Actinidia arguta, and produce a pleasant fruity aroma;

[0133] 2) Mix 90 kg of fresh fruit juice of Actinidia arguta and 10 kg of fresh fruit pulp of Actinidia arguta in the above step 1), add 5 kg of white sugar according to the total mass ratio of the mixture, stir well, and homogenize for 20 min at a homogenization pressure of 20 MPa to obtain a homogenized product; through the preparation of step 2), the bitter and numb taste in the pulp of Actinidia arguta can be effectively removed, and the taste of the pulp can be improved;

[0134] 3) The homogenized product in the above step 2) is sterilized in a sealed container at 75° C. for 60 seconds to obtain a base liquid of fresh fruit pulp of Actinidia arguta;

[0135] 4) The kiwifruit fresh fruit pulp base liquid in the above step 3) is quickly frozen to -25°C, and the freezing rate should reach 10 cm / h. After the following two stages of treatment, the water content of the final kiwifruit fresh fruit pulp base liquid is 25%, and the kiwifruit fresh fruit pulp base liquid is sealed and frozen for later use;

[0136] In the first stage, freeze drying was performed once, and the freeze drying was performed for 2 hours under the conditions of vacuum degree of 1Pa and temperature of -25°C. The thickness of the base liquid of the fresh fruit pulp of kiwifruit was 15mm. When the vacuum degree was 1Pa, the number and size of the crystals of the base liquid of the fresh fruit pulp of kiwifruit were controlled by adjusting the vacuum freezing temperature in the first stage. However, when the temperature was -25°C, the number of crystals formed in the base liquid was small, and the coarser the crystals were, the less likely it was to form a dense network structure, but hexagonal symmetrical holes were formed, and the filling tasted rough and was easy to collapse.

[0137] The second stage is secondary freeze drying, under the conditions of vacuum degree of 1Pa and temperature of -25℃, freeze drying for 2h, and the thickness of the base liquid of the kiwifruit pulp is 15mm;

[0138] The third stage is the fusion stage, which is placed under normal pressure, temperature of 0°C, and humidity of 35% for 10 minutes;

[0139] 5) Add 2 times the volume of water to the mixture of kiwifruit peel and seeds obtained in the above step 1), stir at a speed of 500 rpm / min for 30 min using a mixer (Guangzhou Fanglian Stainless Steel Equipment Design Co., Ltd.), let it stand for 2 h, wait for the kiwifruit peel and seeds to separate, take the upper layer of kiwifruit peel, and quickly freeze the kiwifruit peel to -20°C, the freezing rate should reach 10 cm / h, and after the following three-stage treatment, the moisture content of the kiwifruit peel powder is 1%, and seal it at room temperature and away from light for later use;

[0140] The first stage is freeze drying, which is carried out at a vacuum degree of 1Pa and a temperature of -20°C for 2h;

[0141] The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1 Pa and a temperature of 10°C for 6 hours;

[0142] The third stage is the crushing stage, crushing the completely dried Actinidia arguta fresh fruit peel to a particle size of less than 187.5 μm, sealing and keeping it away from light at room temperature for later use;

[0143] 6) 160 kg, 20 kg and 20 kg of glutinous rice flour, rice flour and corn flour are mixed, 100 kg of milk, 10 kg of butter and the like are added, and 80 kg of the kiwifruit peel powder obtained in step 5) is added to obtain a batter; the batter is evenly spread in a steamer, and steamed for 30 min to obtain a peel having the color and unique taste of kiwifruit;

[0144] 7) using a multifunctional automatic stuffing machine (Hefei Sanle Food Machinery Co., Ltd., SLBX-190) to put 20-30g of aralia nigra fresh fruit pulp base liquid filling into 30-40g / piece outer skin, and finally obtain rabbit-shaped aralia nigra fresh fruit glutinous rice cakes;

[0145] 8) The formed kiwifruit fresh glutinous rice cakes are placed individually into small aluminum boxes, filled with liquid nitrogen to about 0-4° C., and sealed and refrigerated for storage.

[0146] The process conditions and sensory evaluation results of Examples 1-3 of the present invention and Comparative Examples 1-4 are compared, as shown in Table 1 and the following description:

[0147] Table 1 Comparison of process conditions in various embodiments and comparative examples

[0148]

[0149] In the table, √ means that this process step is adopted; × means that this process step is not adopted.

[0150] Sensory evaluation description:

[0151] Embodiment 1-embodiment 3: The appearance of the glutinous rice cakes with fresh kiwifruit is in the shape of a rabbit, which is cute and attractive; the color shows the unique green of kiwifruit (similar to oily green), which gives people a fresh and natural feeling; in terms of taste and mouthfeel, the outer skin is soft, glutinous and chewy, with the unique fruity aroma of kiwifruit; the filling, because its fresh fruit juice and pulp content is not less than 95%, gives people a cool and fragrant feeling, melts in the mouth, and is delicate and juicy;

[0152] Example 1 to Example 3 and Comparative Example 1: In Comparative Example 1, the pulp and juice of Actinidia arguta were not separated, so that the generation and accumulation of bitter and numbing secondary metabolites in Actinidia arguta were not effectively prevented. The filling of the final product easily irritated the tongue root and throat of consumers, causing discomfort and the product had a heavy bitter and numbing taste.

[0153] Example 1-Example 3 and Comparative Example 2: In Comparative Example 2, after separating the pulp and juice of Actinidia arguta, the ratio was readjusted, but the ratio was not suitable, the pulp content was too high, and the juice content was too low, so that the filling viscosity of the final product was too high, the filling texture was rough, and the filling of the final product was loose and had poor cohesion. At the same time, because the ratio was not suitable, the final product still contained a bitter and numb taste, so it tasted bitter and astringent;

[0154] Example 1 to Example 3 and Comparative Example 3: In Comparative Example 3, no kiwifruit fresh fruit peel powder was added to the skin, and the skin of the final product lacked the fruity aroma of kiwifruit, thereby making the overall fruity aroma of the final product not strong;

[0155] Example 1-Example 3 and Comparative Example 4: In Comparative Example 4, when the vacuum degree is 1Pa, the number and size of the crystals of the fresh fruit pulp base liquid of Actinidia arguta are controlled by adjusting the vacuum freezing temperature of the first stage. However, when the temperature is -25°C, which exceeds the appropriate range (-35±5°C), the number of crystals formed by the base liquid is small, and the coarser the crystals, the filling is not easy to form a dense network structure, but instead forms hexagonal symmetrical holes, and the filling tastes rough and is easy to collapse.

Claims

1. A method for preparing fresh kiwifruit glutinous rice cakes, characterized in that: The specific steps are: 1) 200-1000 kg of fresh Actinidia arguta were selected, washed, drained, put into a double-channel pulper for pulping, and the seeds and skins were removed. The pulp obtained was filtered or centrifuged to obtain 80-400 kg of fresh Actinidia arguta juice and 80-400 kg of fresh Actinidia arguta pulp, which were then placed at room temperature for 30-60 min respectively; 2) Mix the kiwifruit fresh fruit juice and fresh fruit pulp obtained in step 1) in a mass ratio of 5-20:1, add 1-5% of white sugar to the total mass of the mixture, stir well, and homogenize for 10-20 minutes at a homogenization pressure of 20-40 MPa to obtain a homogenized product; 3) The homogenized product in the above step 2) is sterilized in a sealed container at a temperature of 74±2°C for 60-80s to obtain a base liquid of fresh fruit pulp of Actinidia arguta; 4) The fresh fruit pulp base liquid of Actinidia arguta in step 3) is rapidly frozen to -35±5°C, and the freezing rate should reach 5-10cm / h. After the following three stages of treatment, it is sealed and frozen for later use; The first stage is freeze drying, which is carried out for 2-4 hours at a vacuum degree of 1-20Pa and a temperature of -35±5℃; The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1-20Pa and a temperature of -25±3℃ for 1-2h; The third stage is the fusion stage, which is placed under normal pressure, temperature of 0±2°C, and humidity of 35±5% for 10±5 minutes; the final water content of the kiwifruit fresh fruit pulp base liquid is 25±5%; the thickness of the kiwifruit fresh fruit base liquid that needs to be frozen during sealed freezing is 15-20mm on the partition; 5) Add 2-3 times the volume of water to the mixture of kiwifruit peel and seeds obtained in step 1) above, stir at 300-500 rpm / min for 20-30 min using a blender, let stand for 1-2 h, wait for the kiwifruit peel and seeds to separate, take the upper layer of kiwifruit peel, and quickly freeze the kiwifruit peel to -20±5°C, with a freezing rate of 5-10 cm / h. After the following three-stage treatment, seal and keep at room temperature away from light for later use; The first stage is freeze drying, which is carried out for 1-2h at a vacuum degree of 1-20Pa and a temperature of -20±5℃; The second stage is secondary freeze drying, which is carried out at a vacuum degree of 1-20Pa and a temperature of 10±5℃ for 6-8h; The third stage is the crushing stage, crushing the completely dried Actinidia arguta fresh fruit peel to a particle size of less than 187.5 μm, sealing and keeping it away from light at room temperature for later use; 6) 60-80 parts by weight of glutinous rice flour, 10-20 parts by weight of rice flour and 5-15 parts by weight of corn flour are mixed, 50-120 parts by weight of milk and 5-12 parts by weight of butter are added, and 30-40 parts by weight of the kiwifruit peel powder obtained in step 5) are added to obtain a batter; the batter is evenly spread in a steamer, and steamed for 20-30 minutes to obtain a peel having the color and unique taste of kiwifruit; 7) Using a stuffing machine, 20-30 g of fresh kiwifruit pulp base liquid filling is added into 30-40 g / piece of outer skin to obtain kiwifruit fresh glutinous rice cakes; each of the formed kiwifruit fresh glutinous rice cakes is placed in a small aluminum box, and liquid nitrogen is filled into the box to 0-4° C., and the box is sealed and refrigerated for storage; The shape of the glutinous rice cake with fresh kiwifruit can be square, round, rabbit or bear, and a pattern can be pressed or not pressed on the surface; step 3) the mass proportion of kiwifruit in the fresh kiwifruit base liquid is not less than 95%, and does not contain any additives, preservatives and pigments; Step 5) After secondary freeze-drying to remove moisture, the moisture content of the Actinidia arguta fresh fruit peel powder is less than 2%.

2. The method for preparing fresh glutinous rice cakes with Actinidia arguta fruit according to claim 1, characterized in that: The packaging form is an inner layer of aluminum foil box and an outer layer of aluminum foil bag, and liquid nitrogen is injected to extend the shelf life.

3. A glutinous rice cake product with fresh Actinidia arguta fruit prepared by the method according to any one of claims 1-2.

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