CN102090580A - Production method of dried Chinese gooseberry - Google Patents

Abstract

The invention discloses a production method of dried Chinese gooseberry and belongs to a processing technique of subsidiary agricultural products. The production method comprises the following steps of: cleanly washing high-quality Chinese gooseberries as raw materials by using water; soaking in a sodium hydroxide solution; then neutralizing for 30 seconds in 1% hydrochloric acid at a normal temperature; rinsing for 10 minutes in flowing pure water and then draining; then cutting into slices, firstly cutting off both end slices, trimming remnant peel, and then transversely cutting to slices with the thicknesses of 5 millimeters; sulfuring every 1000kg of raw materials for 4 hours by using 4kg of sulfur; then drying for 22 hours at the temperature of 65-75 DEG C until a water content is less than 20%; and finally taking out, cooling and then packaging to obtain finished products. The invention has the beneficial effect that the dried Chinese gooseberry produced in the production method has good mouth feel, moderate flexibility and stable quality.

Description

The production method that Kiwi berry is done

Technical field

The present invention relates to a kind of agricultural byproducts processing technology, be specifically related to the production method that a kind of Kiwi berry is done.

Background technology

Chinese gooseberry is described as the king of fruit, and Vit C contents is high especially in the fruit, contains vitamin C 100～200mg in general every 100g fresh fruit, and Gao Zheke reaches 420mg; Contain sugar 8%～14%; Total acid 1%～4.2%; Contain several amino acids such as asparatate 0.446%, threonine 0.210%, tryptophan 0.185%, glutamic acid 0.6002%, glycine 0.240%, alanine 0.245%, proline 0.3615%, cystine 0.102%, methionine 0.023%, isoleucine 0.237%, leucine 0.294%, tyrosine 0.140%, phenylalanine 0.197%, lysine 0.214%, histidine 0.125%, arginine 0.304% and r-aminobutyric acid, hydroxyl fourth amino acid; Also contain actinidine, proteolytic enzyme, tannin, and multi mineral prime element such as calcium, phosphorus, potassium, iron.The sweet acid of the mouthfeel of Chinese gooseberry, good to eat, local flavor is splendid.Therefore, liked by consumers in general, become the fruit that people like already.

The county is known as fruit township all, and Kiwi berry output is big.But owing to be subjected to the restriction in season, can not year-round provision market.Occurred multiple Kiwi berry goods in the market, comprise that Kiwi berry does, but the way that Kiwi berry is in the market done has been simple, causes quality to differ, what have does not meet sanitary standard.

Summary of the invention

For overcoming the above-mentioned deficiency of prior art, the invention provides the production method that a kind of Kiwi berry is done, the Kiwi berry that utilizes this method to produce is done, and nutrient loss is few, and mouthfeel is good, steady quality.

The present invention realizes with following technical scheme: the production method that a kind of Kiwi berry is done is that raw material is processed into the Chinese gooseberry; Concrete grammar is as follows:

(1) select materials: select whole fruit, anosis worm, unabroken Kiwi berry are raw material;

(2) clean: it is rinsed well with clear water;

(3) alkali soaks: the sodium hydroxide solution with concentration 20%, soaked 1～2 minute under about 100-110 ℃ temperature;

(4) neutralization: normal temperature is down with in concentration 1% hydrochloric acid and 30 seconds;

(5) rinsing: be placed on that rinsing drained after 10 minutes in the clear water that flows;

(6) section: the thin slice that is cut into 4～6 millimeters thick;

(7) sulphuring: use sulphur sulphuring 4～5 hours; Sulfur consumption is 4/1000 of a Kiwi berry weight;

(8) dry: dry down for 65～75 ℃ in temperature and make finished product moisture content≤20%;

(9) cooling: be finished product after the cooling.

The invention has the beneficial effects as follows: the dried mouthfeel of Kiwi berry of producing with the inventive method is good, pliability is moderate, steady quality.

The specific embodiment

Select whole fruit, anosis worm, unabroken Kiwi berry are raw material; With clear water it is rinsed well; Use 20% sodium hydroxide solution, in 105 ℃ of little boiling, soaked 1～2 minute; Again in 1% hydrochloric acid under the normal temperature in and 30 seconds; Be placed on that rinsing drained after 10 minutes in the clear water that flows; Section at first cuts two dististyles then, repaiies remaining pericarp, then its crosscut is become the thin slice of 5 millimeters thick; Use 4 kilograms of sulphurings of sulphur 4 hours by per 1000 kg feed material; 65～75 ℃ of oven dry of temperature 22 hours, making water content was below 20% then; Take out cooling at last, pack, be finished product.

Claims (2)

1. the production method that Kiwi berry is done is that raw material is processed into the Chinese gooseberry; Concrete grammar is as follows:

(1) select materials: select whole fruit, anosis worm, unabroken Kiwi berry are raw material;

(2) clean: it is rinsed well with clear water;

(3) alkali soaks: the sodium hydroxide solution with concentration 20%, soaked 1～2 minute under about 100-110 ℃ temperature;

(4) neutralization: normal temperature is down with in concentration 1% hydrochloric acid and 30 seconds;

(5) rinsing: be placed on that rinsing drained after 10 minutes in the clear water that flows;

(6) section: the thin slice that is cut into 4～6 millimeters thick;

(7) sulphuring: use sulphur sulphuring 4～5 hours; Sulfur consumption is 4/1000 of a Kiwi berry weight;

(8) dry: dry down for 65～75 ℃ in temperature and make finished product moisture content≤20%;

(9) cooling: be finished product after the cooling.

2. the production method that Kiwi berry according to claim 1 is done is characterized in that described section is at first to cut two dististyles, repaiies remaining pericarp, then its crosscut is become the thin slice of 4～6 millimeters thick.