CN102090491A - Processing technology of kiwi fruit balls - Google Patents

Abstract

The invention provides a processing technology of kiwi fruit balls so as to meet the production of small fruit type preserved kiwi fruits. The processing technology of the kiwi fruit balls comprises the following steps: acquisition of raw materials, sorting, fleshing, core removal, blanching, sugaring, sugar boiling, drying and packaging. By adopting the processing technology, two key factors of degree of ripeness of kiwi fruits and control condition of the drying technology, which can influence the quality of the kiwi fruit balls, are solved, and prepared products are novel, special, yellowish-brown in color, sweet, sour and delicious, are in the shapes of glace dates, and can invite appetite.

Description

The kiwi fruit ball processing technique

Technical field

The invention belongs to the processing in fruit deep process technology field, particularly preserved fruit.

Background technology

At present, preserved kiwi fruit generally adopts section peeling processing, and is very practical for this technology of the bigger Kiwi berry of fruit type.People advocate the food of green non-pollution now, therefore, more and more adopt wild Fructus actinidiae chinensis and nuisanceless Kiwi berry processing preserved kiwi fruit, because wild Fructus actinidiae chinensis and nuisanceless kiwi fruit shape is little, seed is many, the processing preserved fruit is very little, and outward appearance is not whole, and mouthfeel was not good when middle seed was eaten more.

Summary of the invention

The object of the invention provides a kind of kiwi fruit ball processing technique, to satisfy the making of small fruit type preserved kiwi fruit.

The kiwi fruit ball processing technique, it is to implement according to following steps:

(1), raw material is plucked and sorting: pluck when the sugar content of wild Fructus actinidiae chinensis reaches 7%--8%; Carry out sorting, malformed fruit, sick wormed fruit, the mould decayed fruit of yellow are rejected;

(2), remove the peel, go the heart: with skinning machine peeling or artificial peeling; Removing in the middle of the Kiwi berry seed Bai Xinhou good fruit that will remove the heart puts into 1% salt solution and preserves;

(3), blanching: will go kind fruit ball to put into clear water blanching 2-5 minute of boiling, speed will the cooling of fruit ball with clear water after the blanching;

(4), sugaring: the fruit ball of blanching is drained away the water, more than 24 hours, white granulated sugar should be distributed in the ratio of upper, middle and lower with 5: 3: 2 during sugaring, add compound acid during sugaring simultaneously with the white granulated sugar sugaring that accounts for fruit ball gross weight 25%-30%;

(5), candy: the kiwi fruit ball that sugaring is good is pulled out, and draining sugar liquid adds white granulated sugar in liquid glucose, and at first making concentration is to boil 5 minutes in 50% o'clock, pulls the fruit ball after simmering in water 30 minutes out,, used the liquid glucose sugaring again 24 hours; Boiled 10 minutes in the time of will for the second time candyly making concentration, simmered in water again 30 minutes, used the liquid glucose sugaring then 24 hours, up to the pulp shape that is translucent for 65%-70%;

(6), drying: pull the candy good fruit ball of secondary sugaring of crossing out draining sugar liquid, be placed on the stainless (steel) wire, send the drying room inner drying, should be earlier when dry oven dry 2.5-3.2 hour about 50 ℃, at leisure temperature was brought up to about 65 ℃ of-75 ℃ of about 16-18 of drying hours again and is got final product;

(7), packing: dried fruit ball is packaged in the food bag as early as possible.

The present invention produces the kiwi fruit ball only to need peeling, goes the heart just, simple and practical, has the following advantages:

1. nutrient loss is few.Kiwi fruit ball meat and extraneous liquid contact surface in processing link is little, has therefore significantly reduced their nutrient loss.

2. outward appearance is good.Except that having the fruit shape of Kiwi berry, outside the similar candied date outward appearance, and well to have preserved the original color of pulp, and be translucent, the fruit ball color that general green meat kind processes is dark green, the fruit ball golden yellow color that yellow meat kind processes, very tempting, there is the hole centre.

Taste just, it is low that this fruit ball contains sugar, it is equal about 30% generally to contain sugar, water content about 20%, total acidity be less than 1%, sweet and sour taste is neither too hard, nor too soft, and the wild Fructus actinidiae chinensis original flavor is arranged.

4. long shelf-life.Food plastic bag packing can preserve more than 1 year, and its original flavor is constant under the normal temperature, if adopt hollow package, and cryopreservation, the time of guaranteeing the quality is longer.

The specific embodiment

The kiwi fruit ball processing technique is: raw material purchase → sorting → fleshing → the go heart → blanching → sugaring → candy → drying → packing.Specifically:

1. raw material purchase and sorting: when wild Fructus actinidiae chinensis during in maturation eighty per cant, carry out sugar earlier and measure, sorting is carried out in (medium well) concentric acquisition immediately when its sugar content reaches 7%--8% during purchase, malformed fruit, sick wormed fruit, the mould decayed fruit of yellow are rejected.

2. remove the peel, go the heart: with skinning machine peeling or artificial peeling.Fruit is too little.About 20 kilograms of fresh fruits mill is 2-3 minute in each skinning machine, and pericarp has just ground, and pours clear water into, spends scheming then, removes the heart one by one, just removes the middle seed of Kiwi berry and the white heart at once.For preventing oxidation stain.The good fruit that removes the heart should be put into 1% salt solution preserves.

3. blanching: will go kind fruit ball to put into the clear water blanching 3 minutes of boiling, to kill oxidizing ferment, also Ying Su will the cooling of fruit ball with clear water after the blanching.

4. sugaring: the fruit ball of blanching is drained away the water, with the white granulated sugar sugaring of fruit ball gross weight about 30% 24 hours.White granulated sugar should be distributed with 5: 3: 2 ratio in upper, middle and lower during sugaring, must add compound acid during sugaring in addition.

5. candy: the kiwi fruit ball that sugaring is good is pulled out, and draining sugar liquid adds white granulated sugar in liquid glucose.Making concentration is to boil 5 minutes in 50% o'clock, pulls the fruit ball after simmering in water 30 minutes out,, used the liquid glucose sugaring again 24 hours; Boiled 10 minutes in the time of will for the second time candyly making concentration for 65%-70%.Simmering in water 30 minutes, using the liquid glucose sugaring again 24 hours, up to the pulp shape that is translucent.

6. dry: as to pull the candy good fruit ball of secondary sugaring of crossing out draining sugar liquid, be placed on the stainless (steel) wire, the drying room temperature should be controlled at about 50 ℃ in preceding 3 hours when sending drying room inner drying, drying, at leisure temperature was brought up to about 65 ℃ of-75 ℃ of about 16-18 of drying hours again and got final product, dry good fruit ball must be outside tack-free, moisture reaches below 25%, and it is flexible to bounce.

7. pack: dried fruit ball should be packaged in the food bag as early as possible, prevents the moisture absorption, and packing specification should be decided according to the market demand.

Influence the quality key factor in the invention process:

1, Kiwi berry maturity: it directly influences the quality of fruit ball, if maturity is low excessively, does not absorb sugar man-hour adding, and the shelf-life is short, and the fruit ball astringent taste of production is heavy.And maturation is spent height, then easily sticks with paste when candy and rots, and the fruit sphere of production is whole, and fruit ball sugar content is excessive, can make Kiwi berry not have original flavor, and is only pleasantly sweet.

2. baking temperature: particularly preceding 3 hours temperature of baking temperature can not be too high.Otherwise really the ball outside easily produces duricrust, and meat still wets in the fruit ball, has influenced taste and shelf-life.

3. characteristics: novel unique, candied date fruit shape, color and luster is yellowish-brown, the tempting appetite of sweet and sour taste.

Claims (1)

1. kiwi fruit ball processing technique is characterized in that implementing according to following steps:

(1), raw material is plucked and sorting: pluck when the sugar content of wild Fructus actinidiae chinensis reaches 7%--8%; Carry out sorting, malformed fruit, sick wormed fruit, the mould decayed fruit of yellow are rejected;

(2), remove the peel, go the heart: with skinning machine peeling or artificial peeling; Removing in the middle of the Kiwi berry seed Bai Xinhou good fruit that will remove the heart puts into 1% salt solution and preserves;

(3), blanching: will go kind fruit ball to put into clear water blanching 2-5 minute of boiling, speed will the cooling of fruit ball with clear water after the blanching;

(4), sugaring: the fruit ball of blanching is drained away the water, more than 24 hours, white granulated sugar should be distributed in the ratio of upper, middle and lower with 5: 3: 2 during sugaring, add compound acid during sugaring simultaneously with the white granulated sugar sugaring that accounts for fruit ball gross weight 25%-30%;

(5), candy: the kiwi fruit ball that sugaring is good is pulled out, and draining sugar liquid adds white granulated sugar in liquid glucose, and at first making concentration is to boil 5 minutes in 50% o'clock, pulls the fruit ball after simmering in water 30 minutes out,, used the liquid glucose sugaring again 24 hours; Boiled 10 minutes in the time of will for the second time candyly making concentration, simmered in water again 30 minutes, used the liquid glucose sugaring then 24 hours, up to the pulp shape that is translucent for 65%-70%;

(6), drying: pull the candy good fruit ball of secondary sugaring of crossing out draining sugar liquid, be placed on the stainless (steel) wire, send the drying room inner drying, should be earlier when dry oven dry 2.5-3.2 hour about 50 ℃, at leisure temperature was brought up to about 65 ℃ of-75 ℃ of about 16-18 of drying hours again and is got final product;

(7), packing: dried fruit ball is packaged in the food bag as early as possible.