CN103416478A - Actinidia rapid astringency-removing technology - Google Patents
Actinidia rapid astringency-removing technology Download PDFInfo
- Publication number
- CN103416478A CN103416478A CN2012101468880A CN201210146888A CN103416478A CN 103416478 A CN103416478 A CN 103416478A CN 2012101468880 A CN2012101468880 A CN 2012101468880A CN 201210146888 A CN201210146888 A CN 201210146888A CN 103416478 A CN103416478 A CN 103416478A
- Authority
- CN
- China
- Prior art keywords
- astringency
- actinidia
- rapid
- container
- removing technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to an actinidia rapid astringency-removing technology, and belongs to a foodstuff processing method. The actinidia rapid astringency-removing technology is characterized by comprising the following steps: taking fresh antinidia or immature antinidia, cutting into sheets, placing in an enclosed container, filling the container with vaporized or vaporous 0.05-0.15% ethanol, recovering normal pressure, adjusting the temperature in the container to 35-55 DEG C, keeping the temperature and storing airtightly. Compared with conventional technologies, the actinidia rapid astringency-removing technology has the advantages of production optimization, short astringency removing time, less needed substances and low cost, and provides a powerful means for large-scale development and utilization of the Chinese actinidia resource.
Description
Technical field
The present invention relates to a kind of Kiwi berry quick puckery-removing process, belong to a kind of food-processing method.
Background technology
Chinese Rhesus Monkeys peach aboundresources, after bright Kiwi berry maturation, the resting period very shortly just rots, and the ripe time is also very fast, thereby is difficult to deposit and transport, to such an extent as to major part is all rotten in the hill rural area.The traditional Kiwi berry method for making of China is only limited to peasant household to be used, and is difficult to suitability for industrialized production, and existing a lot of Kiwi berry treatment technologies substance classes used is numerous, and required time is longer, therefore cost is higher.
Summary of the invention
Goal of the invention: a kind of Kiwi berry quick puckery-removing process of Kiwi berry manufactured goods is provided, makes it easy to use, the time that removes astringent taste is short, and cost is low.
Technical scheme: a kind of Kiwi berry quick puckery-removing process, it is characterized in that getting fresh Kiwi berry or immature Kiwi berry, be cut into sheet, put into closed container, make in container to be filled with the ethanol of vaporization or vaporific 0.05-0.15%, recover normal pressure, then adjust in container temperature at 35-55 ℃, keep temperature, airtight depositing.
Advantage of the present invention: compare with traditional handicraft, have and can optimize production, the time period that removes astringent taste, material used is few, and advantage with low cost, for the Actinidia that large-scale develops and utilizes China provides powerful measure.
Embodiments of the invention
Embodiment 1
Get bright Kiwi berry or immature Kiwi berry, be cut into sheet, kiwifruit piece is placed in vacuum chamber immediately, room air is removed in decompression, under vacuum condition, spraying 80% ethanol, make pure content reach 0.15%, rises to normal pressure, be warming up to 50 ℃, insulation is closed and is deposited 18 hours, goes most Kiwi berry astringent taste.
Claims (1)
1. a Kiwi berry quick puckery-removing process, it is characterized in that getting fresh Kiwi berry or immature Kiwi berry, be cut into sheet, put into closed container, make in container to be filled with the ethanol of vaporization or vaporific 0.05-0.15%, recover normal pressure, then adjust in container temperature at 35-55 ℃, keep temperature, airtight depositing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101468880A CN103416478A (en) | 2012-05-14 | 2012-05-14 | Actinidia rapid astringency-removing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101468880A CN103416478A (en) | 2012-05-14 | 2012-05-14 | Actinidia rapid astringency-removing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103416478A true CN103416478A (en) | 2013-12-04 |
Family
ID=49642284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101468880A Pending CN103416478A (en) | 2012-05-14 | 2012-05-14 | Actinidia rapid astringency-removing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103416478A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080122A (en) * | 2017-05-24 | 2017-08-22 | 贵州修文瑞源酒庄有限公司 | A kind of Kiwi berry deep working method and obtained Yangtao wine |
-
2012
- 2012-05-14 CN CN2012101468880A patent/CN103416478A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080122A (en) * | 2017-05-24 | 2017-08-22 | 贵州修文瑞源酒庄有限公司 | A kind of Kiwi berry deep working method and obtained Yangtao wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101461417B (en) | Microwave vacuum drying method for champignon | |
| CN103392840B (en) | Novel black tea production process | |
| CN103262915B (en) | Craftsmanship of fragrance type white tea | |
| MX2012012522A (en) | Method for inoculating yeast into fruit juice. | |
| CN104513746A (en) | Production process for flower kvass | |
| CN104106671A (en) | Black tea processing technology | |
| CN103999960A (en) | Processing method of specially-shaped black tea | |
| CN103960711A (en) | Method for preparing beef soup and beef soup | |
| CN101869352B (en) | Method for shortening natural aging time of tobacco leaves through ambient temperature and humidity | |
| CN103749746B (en) | Tea-making process adopting withering trough with integrated withering and roasting functions | |
| CN204969250U (en) | Tea steaming machine | |
| CN104585369B (en) | A kind of processing method of cold brew tea | |
| CN103416478A (en) | Actinidia rapid astringency-removing technology | |
| CN105532954A (en) | Fuzhuan brick tea and preparation method thereof | |
| CN101816320A (en) | Storage and preservation method of preserved meat product | |
| GB201303002D0 (en) | Methdo for improving the quality of tobacco stem by combining steam explosion and anaferobic treatment technology | |
| CN103621691A (en) | Production method of cup Biluochun tea | |
| CN105379937A (en) | Preserved persimmon and preparation method thereof | |
| CN102986853A (en) | Rapid astringency removal technology for persimmon slices | |
| CN103461465A (en) | Processing method of dehydrated spinach | |
| CN103588691B (en) | Lutein extraction and treatment process | |
| CN203567986U (en) | Sealed food processing space | |
| CN103584250B (en) | Green tea preserving method | |
| CN104171084B (en) | A kind of processing technology of brick tea | |
| CN104222263A (en) | Vacuum precooling preservation process of pleurotus eryngii |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131204 |