A high-value development method for Actinidia arguta products

Abstract

The present invention discloses a method for the high-value development of kiwiberry products, which comprises the following steps: S1. Subject the washed whole kiwiberry fruits to extrusion cold pressing, and separate the fruit juice, pulp and skin seeds through high-speed separation technology; S2. Use the low-temperature ultra-high pressure sterilization technology to conduct cold sterilization treatment on the fruit juice to prepare NFC juice; S3. Use the pulp and skin seeds as raw materials, and adopt the ultrasonic-assisted preparation method to prepare high-esterified pectin, and develop emulsifying stabilizers and thickeners through the high-esterified pectin; S4. Use the pulp and skin seeds processed in step S3 as raw materials, and prepare functional oils through supercritical extraction technology. By adopting the above-mentioned method for the high-value development of kiwiberry products, the present invention comprehensively processes and utilizes the whole nutrition of the whole kiwiberry fruits. Through the innovation of processing technologies, not only the nutritional components and unique flavors of kiwiberry are retained, but also the full utilization of small kiwiberry fruits is realized, and the processing industrial chain of kiwiberry is extended.

Description

Technical Field

[0001] The present invention relates to the technical field of small berry processing, and particularly to a method for high-value development of kiwifruit products. Background Art

[0002] Kiwifruit belongs to the characteristic resources of Jilin Province, and was originally mainly wild. In recent years, the artificial planting area of kiwifruit in Jilin Province has been continuously expanding, and it has entered the stage of a large number of fruit maturities. Due to its seasonality and perishability, the development of the kiwifruit industry is restricted.

[0003] Deep processing can avoid the impact of concentrated maturity on fruit prices and resource waste. Applied to the kiwifruit industry, it can fill the gaps in deep processing technology and products of kiwifruit.

[0004] In recent years, the product development of kiwifruit has been limited to single-variety product categories, resulting in a large amount of waste. Moreover, the products are mostly concentrated in simple products such as jam, fruit juice, and fruit wine, with a single type and simple processing technology. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for high-value development of kiwifruit products, which comprehensively processes and utilizes the whole fruit of kiwifruit in a full-nutrition manner. Through innovation in processing technology, not only the nutritional components and unique flavor of kiwifruit are retained, but also the full utilization of small berries of kiwifruit is achieved, and the processing industrial chain of kiwifruit is extended.

[0006] To achieve the above purpose, the present invention provides a method for high-value development of kiwifruit products, including the following steps:

[0007] S1. Subject the washed whole kiwifruit to extrusion cold pressing, and separate the fruit juice, pulp, and skin and seeds through high-speed separation technology;

[0008] S2. Use the low-temperature ultra-high pressure sterilization technology to perform cold sterilization treatment on the fruit juice in step S1 to prepare high-VC NFC kiwifruit juice;

[0009] S3. Use the pulp and skin and seeds in step S1 as raw materials, and adopt the ultrasonic-assisted preparation method to prepare high-esterified pectin, and develop emulsifying stabilizers and thickeners through high-esterified pectin;

[0010] S4. Use the pulp and skin and seeds processed in step S3 as raw materials, and prepare functional oils through supercritical extraction technology.

[0011] Preferably, step S1 includes:

[0012] S1-1. After removing the stalks and cleaning the fresh kiwifruit, use an extrusion juicer to crush and juice it;

[0013] S1-2. Separate the residue and juice of the crushed and juiced material through a high-speed refrigerated centrifuge, where the centrifuge temperature is 4 - 6 °C, the centrifuge speed is 8000 - 12000 r / min, and centrifuge for 30 min.

[0014] Preferably, in step S2, the ultra-high pressure sterilization pressure is 500 - 800 MPa, and the sterilization temperature is controlled at 10 - 15 °C.

[0015] Preferably, step S3 includes:

[0016] S3-1. Prepare high-esterified pectin: Dry the pulp, flesh, skin, and seeds obtained in step S1, then dissolve them with a citric acid aqueous solution at a solid-liquid ratio of 1:(80 - 110) g / mL, adjust the pH to 2.3, and perform ultrasonic treatment for 8 - 10 min under a power of 200 W. Then carry out extraction in a water bath, with the extraction temperature of 60 - 80 °C and the extraction time of 60 - 90 min;

[0017] S3-2. Use the high-esterified pectin as an emulsifying stabilizer and thickener to prepare set-style yogurt.

[0018] Preferably, the preparation of set-style yogurt in step S3-2 includes: Pass the raw milk through a 180-mesh filter cloth and sterilize it at 80 °C for 15 min; Add 5% sucrose and 5% high-esterified pectin to it, cool it, then add 0.3% lactic acid bacteria powder, mix well, ferment at 38 °C for 8 h, cool it to 4 °C and then ripen for 12 h to obtain the finished product.

[0019] Preferably, step S4 includes: Dry the pulp, flesh, skin, and seeds at normal pressure and 80 °C for 1 h, and then adopt the supercritical extraction technology, where the supercritical extraction temperature is 25 - 30 °C; the extraction pressure is 25 - 35 Mpa; the extraction time is 60 - 90 min; the CO2 flow rate is 20 L / h.

[0020] Preferably, the functional oil prepared in step S4 is used to prepare Actinidia arguta functional oil microcapsules by microencapsulation granulation technology.

[0021] Preferably, the residue after preparing the functional oil in step S4 is used to prepare high-purity Actinidia arguta dietary fiber by bio-enzymatic engineering technology, and the Actinidia arguta dietary fiber is used to prepare high-dietary fiber chewable tablets by adding natural binders and tableting technology.

[0022] Compared with the existing technology, the high-value development method of an Actinidia arguta product of the present invention has the following beneficial effects:

[0023] (1) By means of sequential processing, the whole fruit of Actinidia arguta was utilized, which not only avoided resource waste, but also innovated the types of Actinidia arguta-related products, extended the industrial chain of Actinidia arguta, and increased the economic value;

[0024] (2) The NFC juice was produced by using ultra-high pressure sterilization technology, which avoided the destruction of heat-sensitive components and could also meet the requirements of the shelf life;

[0025] (3) High-esterified pectin was extracted by ultrasonic-assisted extraction to develop thickeners and emulsifiers for use in cold drink food processing, which broadened the types of food additives and their application scope in cold drink products;

[0026] (4) The oil was extracted by using supercritical technology, which avoided solvent residues and improved the extraction rate. Microcapsule products were produced, which broadened the product categories in the related fields of Actinidia arguta and functional oils;

[0027] (5) Natural and additive-free fiber chewing tablets were prepared from processing by-products, which enriched the product types.

[0028] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and examples. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is the processing flow chart of a high-value development method for Actinidia arguta products of the present invention;

[0030] Figure 2 It is the electron micrograph of the high-esterified pectin prepared in Example 1; part a is the image magnified 500 times, part b is the image magnified 1000 times; part c is the image magnified 2000 times;

[0031] Figure 3 It is the electron micrograph of the pectin prepared in Comparative Example 1; part a is the image magnified 500 times, part b is the image magnified 1000 times; part c is the image magnified 2000 times;

[0032] Figure 4 The pictures of the pectin prepared in Example 1 / Comparative Example 1 under normal light, a is the pectin powder extracted by citric acid, and b is the pectin powder extracted by ultrasonic-assisted citric acid. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0033] The technical solution of the present invention will be further described below with reference to the accompanying drawings and examples.

[0034] Unless otherwise defined, the technical terms or scientific terms used in the present invention shall have the ordinary meanings understood by those of ordinary skill in the field to which the present invention belongs.

[0035] Example 1

[0036] A high-value development method for Actinidia arguta products of the present invention uses the whole fruit of Actinidia arguta as raw material and conducts sequential processing. The processing flow is as Figure 1 shown, and specifically includes the following steps:

[0037] S1. After removing the stalks and cleaning 30 kg of fresh Actinidia arguta, use an extrusion juicer to crush and juice it; then separate the residue and juice through a high-speed refrigerated centrifuge to obtain the juice, pulp, and skin and seeds of Actinidia arguta. The temperature of the high-speed refrigerated centrifuge is 5°C, and the rotation speed is 10,000 r / min.

[0038] S2. Use the low-temperature ultra-high pressure sterilization technology to conduct cold sterilization treatment on the juice obtained in step S1 to prepare Actinidia arguta high-VC NFC juice. The ultra-high pressure sterilization pressure is 750 MPa, and the sterilization temperature is controlled at 12°C.

[0039] The low-temperature ultra-high pressure sterilization technology can improve the disadvantages such as short product shelf life and loss of flavor substances caused by using the pasteurization technology for traditional NFC juice. Detect the produced NFC juice, and its VC loss rate is lower than 50%.

[0040] S3. Dry the pulp and skin and seeds obtained in step S1, then dissolve them with a citric acid aqueous solution according to the solid-liquid ratio of 1:100 g / mL, adjust the pH to 2.3, and use the ultrasonic-assisted preparation method to prepare high-esterified pectin. Ultrasonic treatment is carried out at a power of 200 W for 8 min, and extraction is carried out in a water bath at an extraction temperature of 70°C and an extraction time of 90 min. High-esterified pectin can be used to develop emulsifying stabilizers and thickeners to replace traditional chemical emulsifying stabilizers to develop zero-added cold drink products.

[0041] S4. Using the pulp and skin and seeds processed in step S3 as raw materials, dry the pulp and skin and seeds at normal pressure and 80°C for 1 h, and prepare functional oil through supercritical extraction technology. The supercritical extraction temperature is 25°C; the extraction pressure is 25 Mpa; the extraction time is 90 min; the CO2 flow rate is 20 L / h; under this condition, the extraction rate of functional oil is 8.37%.

[0042] The supercritical extraction technology can increase the specific surface area of the raw materials, enhance the entrainment efficiency of the extractant, and realize the efficient extraction of functional oil from the by-products of Actinidia arguta skin and seeds.

[0043] Example Two

[0044] The method of step S3 in Example 1 was used to prepare high-esterified pectin, with the difference that: the pulp and peel seeds obtained in step S1 were dried, then dissolved in an aqueous citric acid solution at a solid-liquid ratio of 1:80 g / mL, the pH was adjusted to 2.3, and a high-esterified pectin was prepared by an ultrasonic-assisted preparation method. Ultrasonic treatment was carried out at a power of 200 W for 10 min, and extraction was carried out in a water bath at an extraction temperature of 60 °C and an extraction time of 60 min.

[0045] Example 3

[0046] The method of step S3 in Example 1 was used to prepare high-esterified pectin, with the difference that: the pulp and peel seeds obtained in step S1 were dried, then dissolved in an aqueous citric acid solution at a solid-liquid ratio of 1:110 g / mL, the pH was adjusted to 2.3, and a high-esterified pectin was prepared by an ultrasonic-assisted preparation method. Ultrasonic treatment was carried out at a power of 200 W for 8 min, and extraction was carried out in a water bath at an extraction temperature of 65 °C and an extraction time of 80 min.

[0047] Comparative Example 1

[0048] The method of step S3 in Example 1 was used to prepare pectin, with the difference that: ultrasonic assistance was not used.

[0049] Test detection

[0050] (1) An appropriate amount of Actinidia arguta pectin powder was taken, and the dried Actinidia arguta pectin was evenly distributed on the sample stage. After sputtering with a thin gold layer under vacuum conditions, SEM images were collected through a scanning electron microscope at an acceleration voltage of 15.0 kv, and the images were magnified 500 times, 1000 times, and 2000 times.

[0051] The electron microscope images of the high-esterified pectin prepared in Example 1 are as Figure 2 shown, Figure 2 part a in it is the image magnified 500 times, Figure 2 part b in it is the image magnified 1000 times; Figure 2 part c in it is the image magnified 2000 times.

[0052] The electron microscope images of the pectin prepared in Comparative Example 1 are as Figure 3 shown, Figure 3 part a in it is the image magnified 500 times, Figure 3 part b in it is the image magnified 1000 times; Figure 3 part c in it is the image magnified 2000 times.

[0053] According to QB2484-2000, the color of the pectin was observed by the visual method. An appropriate amount of the high-esterified pectin prepared in Example 1 was taken and placed in a clean, dry transparent plastic dish, and its color was observed under natural light. The results are asFigure 4 As shown Figure 4 in which a is pectin powder extracted with citric acid, Figure 4 and b is pectin powder extracted with ultrasonic-assisted citric acid.

[0054] (2) Determination of moisture content

[0055] Refer to the first method of GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Foods", and the direct drying method was used for determination.

[0056] (3) Determination of ash content

[0057] Refer to the first method of GB 5009.4-2016 "National Food Safety Standard - Determination of Ash in Foods" to determine the total ash in foods.

[0058] (4) Determination of pH value

[0059] Dissolve the extracted pectin with distilled water to prepare a 2% solution, and at room temperature, use a pHS-3C digital pH meter to measure the pH value.

[0060] (5) Determine the protein content of the highly esterified pectin prepared in Example 1

[0061] 1. Drawing of the standard curve

[0062] Weigh 100 mg of Coomassie Brilliant Blue, add 50 mL of ethanol solution (95%, v / v) and 100 mL of phosphoric acid solution (85%, v / v), mix well and make up to 1000 mL with distilled water to prepare a Coomassie Brilliant Blue staining solution with a concentration of 0.01%. Store it in a brown bottle and protect it from light for a period of time before use. Weigh an appropriate amount of bovine serum albumin, add distilled water to prepare solutions with concentrations of 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040 μg / mL. Add 5.0 mL of Coomassie Brilliant Blue staining solution, mix well, let stand for 5 min, and measure Abs at a wavelength of 595 nm. Take the bovine serum albumin concentration as the abscissa and the Abs value as the ordinate to draw the standard curve.

[0063] 2. Determination of protein content

[0064] Weigh 1.0 mL of the sample solution at 0.1 mg / mL, measure its Abs value according to the above method, and calculate the protein content in the sample according to the following formula.

[0065]

[0066] In the formula: Y is the protein content, %; C is the protein concentration in the sample solution, μg / mL; V is the volume of the sample solution; N is the dilution factor.

[0067] (6) Measure the total sugar content of the highly esterified pectin prepared in Example 1

[0068] 1. Preparation of the standard curve

[0069] Accurately measure 100.0 mg of glucose standard, dry it to constant weight at 105 °C, place it in a 100 mL volumetric flask, add water to make up the volume of the glucose standard to the scale, shake well, and prepare a 1.0 mg / mL glucose solution. Dilute it to glucose solutions with concentrations of 0.1, 0.2, 0.3, 0.4, 0.5, and 0.6 mg / mL. Add 1.0 mL of 5% phenol solution to each and shake well, quickly add 5.0 mL of sulfuric acid and shake well, let it stand for 30 min, and then measure the absorbance at a wavelength of 490 nm.

[0070] 2. Measurement of the total sugar content

[0071] Prepare the sample into a 0.1 mg / mL solution, respectively pipette 1 mL into test tubes, referring to the method for preparing the glucose standard curve. After the sample measurement is completed, calculate the average absorbance of the sample, substitute it into the standard curve to calculate the total sugar content in the sample.

[0072] (7) Detect the degree of esterification of the highly esterified pectin prepared in Example 1

[0073] The degree of esterification of pectin is determined by acid-base titration. Accurately weigh 0.01 g of pectin sample and place it in a conical flask, add 100 μL of ethanol to moisten it, and then dissolve it with 4 mL of distilled water. Stir at a speed of 250 r / min for 30 min. When the pectin is completely dissolved, add 3 - 5 drops of phenolphthalein. Titrate the mixture with 0.1 mol / L sodium hydroxide until the solution turns pink, and record the volume of sodium hydroxide used as V1.

[0074] Then add 2 mL of 0.1 mol / L sodium hydroxide to the solution, stir manually, add 0.1 mol / L hydrochloric acid to the solution after 2 min until the solution color fades. Then stir the solution for 15 min and titrate it again with 0.1 mol / L sodium hydroxide until it turns pink again, and record the volume of sodium hydroxide used as V2. The degree of esterification is calculated according to the following formula:

[0075]

[0076] (8) Measurement of the total galacturonic acid content

[0077] The determination of the total galacturonic acid content of pectin refers to the National Standard of the People's Republic of China GB25533 - 2010 "Food Additive - Pectin".

[0078] The test results of (2) to (8) are shown in Table 1:

[0079] Table 1 Comparison of pectin quality indexes between citric acid extraction and ultrasonic-assisted extraction

[0080]

[0081] (9) Analyze the monosaccharide composition of the highly esterified pectin prepared in Example 1

[0082] Its monosaccharide composition includes glucose (Glc), mannose (Man), galactose (Gal), glucuronic acid (GlcA), xylose (Xyl), fucose (Fuc), arabinose (Ara), rhamnose (Rha) and galacturonic acid (GlaA).

[0083] (10) Study the rheological properties and water holding capacity of the highly esterified pectin prepared in Example 1

[0084] 1. Determination of water holding capacity

[0085] Weigh a 50 mL centrifuge tube as M1. Then accurately weigh 0.5 g (M2) of the highly esterified pectin powder prepared in Example 1 and place it in a 50 mL centrifuge tube. Add 50 mL of ultrapure water, tighten the bottle cap, shake well, and then centrifuge at 3500 r / min for 15 min. Pour out the supernatant of the centrifugate, and weigh the total weight M3 of the centrifuge tube containing the precipitate. Then the weight of the precipitate is (M3 - M1). The water holding capacity is calculated according to the following formula:

[0086]

[0087] 2. Determination of viscosity

[0088] Dissolve the highly esterified pectin / pectin prepared in Example 1 / Comparative Example 1 in pure water to prepare a solution with a concentration of 200 mg / mL. Use an RSO rheometer to measure the viscosity of the highly esterified pectin. Select the RPTO-25 measurement system, the Shear Rate mode, the measurement conditions are a temperature of 25 °C, a shear rate of 120,000 s -1 , a residence time of 10 s, a duration of the measurement point of 10 s, and measure 3 times in parallel and take the average value.

[0089] 3. Determination of hardness

[0090] The hardness was measured using a texture analyzer. The test conditions were as follows: a P / 50 probe was used, the trigger force was 0.05 N for the automatic trigger type, the immersion distance of the probe was set to 5 mm, and the pause time between two compressions was 3 s. The speeds during the test and when the probe returned after the test were both set to 1.0 mm / s. The maximum breaking force was taken as the hardness, and each treatment was repeated 3 times, and the results were averaged.

[0091] 4. Determination of solubility

[0092] Weighed 20 mg of Actinidia arguta pectin (m2) in a beaker, added 50 mL of pure water to dissolve it, centrifuged for 30 min, and then took the supernatant and placed it in a beaker of known constant weight, and dried it to constant weight at 110 °C (m1). The solubility of pectin was calculated according to the following formula:

[0093]

[0094] The test results are shown in Table 2:

[0095] Table 2 Comparison of physical properties of pectin prepared in Example 1 and Comparative Example 1

[0096] Physical properties Citric acid extraction Ultrasound-assisted extraction Water holding capacity (g / g) 3.32±0.24 5.35±0.29 Viscosity / Pa*s 0.32±0.09 1.04±0.08 Hardness / N 0.65±0.11 0.68±0.07 Solubility / % 88.73±1.07 93.27±1.59

[0097] Example 4

[0098] Using the highly esterified pectin prepared in Example 1 as an emulsifying stabilizer and thickener to prepare set yogurt, including: passing the raw milk through a 180-mesh filter cloth and sterilizing it at 80 °C for 15 min; adding 5% sucrose and 5% highly esterified pectin to it, cooling and then adding 0.3% lactic acid bacteria powder, mixing evenly, fermenting at 38% for 8 h, and then cooling and ripening at 4% for 12 h to obtain the finished product.

[0099] The obtained yogurt finished product was detected

[0100] (1) Sensory evaluation

[0101] Referring to GB19302-2010 "National Food Safety Standard Fermented Milk", using the sensory evaluation method, 20 professionally trained food professionals scored from 4 indicators of the sample color, flavor, taste, and texture state, with a full score of 100 points. The score values and evaluation criteria for each indicator are shown in Table 2:

[0102] Table 2 Yogurt sensory scoring criteria

[0103]

[0104]

[0105] (2) Water-holding capacity determination

[0106] Record and label the constant weight m1 of the centrifuge tube. After sterilization, add 10 mL of yogurt to a 50 mL centrifuge tube and weigh the total mass m of the yogurt and the centrifuge tube. After centrifuging at 3500 r / min for 10 min, remove the upper whey. Keep the centrifuge tube in an inverted state for 3 min and immediately weigh it after that. Accurately weigh the mass m2 of the centrifuge tube and the remaining precipitate. Each sample is determined in parallel three times and the average value is taken for calculation.

[0107]

[0108] Where: m is the total mass of the yogurt and the centrifuge tube, g; m1 is the mass of the empty centrifuge tube, g; m2 is the mass of the centrifuge tube and the remaining precipitate, g.

[0109] (3) Acidity determination

[0110] The acidity (°T) of the yogurt is determined by titration. Weigh 10 g (accurate to 0.001 g) of yogurt and place it in a clean and dry 150 mL conical flask. Add 20 mL of distilled water, mix well, then add 0.5 mL of phenolphthalein indicator solution and shake well. Titrate with a standardized 0.1 mol / L sodium hydroxide solution until the solution turns slightly pink and the color does not change within half a minute. Record the volume of the NaOH solution consumed. The acidity of the yogurt can be obtained by calculating the average value. The acidity value in the sample is expressed as (°T) and calculated according to the following formula:

[0111]

[0112] Where: X2 is the acidity of the sample, °T; C2 is the concentration of the NaOH standard solution, mol / L; V2 is the volume of the consumed NaOH, mL; m2 is the sample mass, g; 0.1 is the molar concentration of the standard NaOH solution, mol / L.

[0113] (4) Suspension stability determination

[0114] Dilute the yogurt sample 80 times and measure the absorbance of the sample at a wavelength of 540 nm, denoted as A1. Then centrifuge the diluted 80 - fold yogurt sample at 4000 r / min for 10 min, take the upper emulsion and measure the absorbance at a wavelength of 540 nm, denoted as A2. The suspension stability of the yogurt is denoted as R, and the R value is positively correlated with the stability. The larger the R value, the better the suspension stability of the yogurt sample, which is beneficial to the preservation of the yogurt. The R value is calculated according to the following formula:

[0115]

[0116] (5) Whey separation rate determination

[0117] Measure the yogurt samples placed at 4°C for 7 days. Record the total height of the yogurt as HZ (cm) and the height of the whey separation layer as HR (cm). The whey separation rate is calculated according to the following formula:

[0118]

[0119] (6) Determination of fat content

[0120] Determine with reference to GB5009.6-2016 National Food Safety Standard - Determination of Fat in Foods.

[0121] (7) Determination of protein content

[0122] Refer to GB 5009.5-2016.

[0123] (8) Determination of texture properties

[0124] The hardness is measured using a texture analyzer. The test conditions are as follows: use a P / 50 probe, an automatic trigger type with a trigger force of 0.05 N. The distance that the probe immerses into the yogurt is set to 5 mm, and the pause time between two compressions is 3 s. The speed during the test and the speed when the probe returns after the test are both set to 1.0 mm / s. Take the maximum breaking force as the hardness, and repeat each treatment 3 times. The results are averaged.

[0125] (9) Determination of solids content

[0126] Open the protective cover of the refractometer for instrument calibration. After calibration, wipe the prism clean and drop the sample solution to be measured on it. After closing the cover, look horizontally at the light source and read the solids content through the eyepiece.

[0127] (10) Determination of rheological properties

[0128] Measure the viscosity of the yogurt samples using an RSO type rheometer. Select the RPTO-25 measurement system, choose the Shear Rate mode, and the measurement conditions are a temperature of 25°C, a shear rate of 120.000 s -1 , a residence time of 10 s, a duration of the measurement point of 10 s. Measure 3 times in parallel and calculate the average value.

[0129] Repeat the above experiments three times and use Origin 8.5 for data analysis. The experimental results are shown in Table 3:

[0130] Table 3 Yogurt Quality Analysis

[0131]

[0132]

[0133] Example Five

[0134] In Step S4 of Example 1, the functional oil prepared is used to prepare Actinidia arguta functional oil microcapsules by microencapsulation granulation technology.

[0135] The residue after preparing the functional oil in Step S4 is used to prepare high-purity Actinidia arguta dietary fiber by bio-enzymatic engineering technology. The Actinidia arguta dietary fiber is used to prepare high-dietary fiber chewable tablets by adding natural binders and tableting technology.

[0136] Therefore, for the high-value development method of an Actinidia arguta product of the present invention, the whole fruit of Actinidia arguta is comprehensively processed and utilized in a full-nutrition manner. Through the innovation of processing technology, not only the nutritional components and unique flavor of Actinidia arguta are retained, but also the full utilization of Actinidia arguta small berries is realized, and the processing industrial chain of Actinidia arguta is extended.

[0137] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that they can still modify or equivalently replace the technical solutions of the present invention, and these modifications or equivalent replacements cannot make the modified technical solutions deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for the high-value development of kiwiberry products, characterized in that, It includes the following steps: S1. After removing the stalks and cleaning the fresh Actinidia arguta, use a squeezing juicer to perform squeezing cold pressing on the whole fruit of Actinidia arguta; Separate the squeezed and cold-pressed materials through a high-speed refrigerated centrifuge, where the centrifuge temperature is 4 - 6 °C, the centrifuge speed is 8000 - 12000 r / min, and centrifuge for 30 min; S2. Use the low-temperature ultra-high pressure sterilization technology to perform cold sterilization treatment on the fruit juice in step S1 to prepare Actinidia arguta high-VC NFC juice; the ultra-high pressure sterilization pressure is 500 - 800 MPa, and the sterilization temperature is controlled at 10 - 15 °C; S3. Use the pulp, skin and seeds in step S1 as raw materials, and adopt an ultrasonic-assisted preparation method to prepare high-esterified pectin, and develop an emulsifying stabilizer and thickener from the high-esterified pectin; The said step S3 includes: S3-1. Prepare high-esterified pectin: Dry the pulp, skin and seeds obtained in step S1, then dissolve them with a citric acid aqueous solution according to the material-liquid ratio of 1:(80 - 110) g / mL, adjust the pH to 2.3, and perform ultrasonic treatment for 8 - 10 min under the condition of a power of 200 W, and perform extraction in a water bath pot, where the extraction temperature is 60 - 80 °C and the extraction time is 60 - 90 min; S3-2. Use the high-esterified pectin as an emulsifying stabilizer and thickener to prepare solidified yogurt; The preparation of solidified yogurt in the said step S3-2 includes: Pass the raw milk through a 180-mesh filter cloth and sterilize it at 80 °C for 15 min; add 5% sucrose and 5% high-esterified pectin to it, cool it, then add 0.3% lactic acid bacteria powder, mix well, ferment at 38 °C for 8 h, and perform post-ripening at 4 °C for 12 h to obtain the finished product; S4. Use the pulp, skin and seeds processed in step S3 as raw materials, and prepare functional oil through supercritical extraction technology; The said step S4 includes: Dry the pulp, skin and seeds at normal pressure and 80 °C for 1 h, and then adopt supercritical extraction technology, where the supercritical extraction temperature is 25 - 30 °C; the extraction pressure is 25 - 35 MPa; the extraction time is 60 - 90 min; the CO2 flow rate is 20 L / h; The functional oil prepared in the said step S4 is used to prepare Actinidia arguta functional oil microcapsules by microencapsulation granulation technology; The residue after preparing the functional oil in the said step S4 is used to prepare high-purity Actinidia arguta dietary fiber through bio-enzymatic engineering technology, and the Actinidia arguta dietary fiber is used to prepare high-dietary fiber chewable tablets by adding a natural binder and tableting technology.

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