CN103445108B - Kiwi fruit piece and preparation method thereof - Google Patents
Kiwi fruit piece and preparation method thereof Download PDFInfo
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- CN103445108B CN103445108B CN201310347262.0A CN201310347262A CN103445108B CN 103445108 B CN103445108 B CN 103445108B CN 201310347262 A CN201310347262 A CN 201310347262A CN 103445108 B CN103445108 B CN 103445108B
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Abstract
The invention discloses a kiwi fruit piece and a preparation method of the kiwi fruit piece, belonging to the technical field of food processing. The preparation method comprises the following steps: 1, taking a peeled fresh kiwi fruit, pulping and screening, then homogenizing to obtain kiwi fruit pulp; 2, concentrating the kiwi fruit pulp in vacuum at a low temperature until the content of total solids in the kiwi fruit pulp reaches 40-60 percent to obtain a kiwi fruit pulp body; and 3, spreading the kiwi fruit pulp body on a tray and then drying in vacuum at a low temperature until the water content is 3-5 percent to obtain the kiwi fruit piece. The preparation method disclosed by the invention is simple and easy to operate, is environment-friendly, and is suitable for industrialized amplified production; according to the prepared kiwi fruit piece, the original flavor, color and nutrition of kiwi fruit are maximally remained, and the content of Vc (Vitamin c) in the kiwi fruit piece is more than 400mg/100g.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of kiwi fruit piece and preparation method thereof.
Background technology
Kiwi berry is called as " king of fruit ", is a kind of fruit of high nutritive value.Its Vitamin C content is very abundant, and amino acid content is also abundanter, containing 17 seed amino acids that needed by human body is wanted.In addition containing Cobastab, citrin, fat and multiple mineral nutrition.Kiwi berry is not only of high nutritive value, but also is improved immunity, anti-sudden change, the startling medical value such as anticancer.
At present, the processing of kiwi fruit piece is cleaned mainly through fresh fruit, section, and after protecting the process such as look, convection drying obtains.And this technique cannot remove Chinese gooseberry seed, a large amount of existence of Chinese gooseberry seed can have a strong impact on mouthfeel and the quality of kiwi fruit piece.The natural drying that current production extensively adopts and Hot Air Drying have a lot of shortcoming, and such as baking temperature is high, and drying time is long, and dried food quality is poor, and greatly, the loss of fragrance, nutrient is large, and institutional framework is hardening in color change, rehydration difference etc.Also occurred vacuum freeze drying in recent years, it can keep the original color of Kiwi berry, shape, and nutritional labeling is preserved better, but equipment investment is large, and the production cycle is long, and energy consumption is high.
Summary of the invention
In order to overcome the defect existed in above-mentioned prior art, the object of the present invention is to provide a kind of kiwi fruit piece and preparation method thereof, Vacuum Concentration and vacuum drying technique combine by the method, the kiwi fruit piece prepared is nutritious, at utmost can retain the original color, smell and taste of Kiwi berry, instant.
The present invention is achieved through the following technical solutions:
A preparation method for kiwi fruit piece, comprises the following steps:
1) remove the Kiwi fresh fruit of skin, homogeneous after sieving of pulling an oar, obtains mashed fruit of kiwi fruit;
2) be 300 ~ 800Pa by mashed fruit of kiwi fruit in vacuum, temperature is under the condition of 35 ~ 55 DEG C, and Vacuum Concentration reaches 40 ~ 60% to the total solids content in mashed fruit of kiwi fruit, obtains Kiwi berry slurry;
3) after Kiwi berry slurry stand being coiled through once vacuum drying to moisture be after 15 ~ 20%, compressing, then to be dried to moisture through secondary vacuum be 3 ~ 5%, obtains kiwi fruit piece.
It is adopt mesh size to be that the beater of 0.5mm ~ 1.2mm carries out that making beating described in step 1) is sieved.
Homogeneous described in step 1) adopts high pressure homogenizer, under the pressure of 20 ~ 40MPa, and homogeneous 2 ~ 4 times.
Step 2) described in time of Vacuum Concentration be 2 ~ 3h.
Stand dish described in step 3) is spread out in equably by Kiwi berry slurry to scribble on the flat board of non-adhesive material, and stand disc thickness is 2 ~ 4mm.
Described non-adhesive material is polytetrafluoroethylene (PTFE).
A vacuum drying described in step 3) is at vacuum is 100 ~ 600Pa, temperature 40 ~ 55 DEG C, dry 1 ~ 1.5h.
Compressing described in step 3) is one or more that adopt mould to be pressed into by the Kiwi berry slurry after a vacuum drying in circle, square, fan-shaped, triangle or star.
Secondary vacuum drying described in step 3) is at vacuum is 100 ~ 600Pa, temperature 35 ~ 45 DEG C, dry 1.5 ~ 2h.
A kind of kiwi fruit piece, in pistac, moisture≤5%, total acid content 3 ~ 4%, Vc content >=400mg/100g.
Compared with prior art, the present invention has following useful technique effect:
The present invention carries and first the making beating of the Kiwi berry of peeling being sieved, thus goes seed to remove slag, and greatly can improve mouthfeel and the quality of Kiwi berry leisure food like this, secondly, adopt the method for Vacuum Concentration that the soluble solid content of gooseberry is brought up to more than 40%, effectively remain the original color, smell and taste of Kiwi berry and nutrition, it is low that Vacuum Concentration has temperature, speed advantages of higher, because evaporating temperature is low, loss brown stain occurring and reduces the nutritional labelings such as VC can be avoided, finally, vacuum dehydrating at lower temperature is adopted to carry out processed stage by stage, compared with conventional drying process, it is short that vacuum dehydrating at lower temperature has process time, temperature is low, can effective killing microorganisms, reduce and prevent the advantage such as loss of thermal sensitivity composition in material, be conducive to preserving fruit meat nutrient, and then improve dry products quality.Meanwhile, segmentation processed is because a vacuum drying obtains in product process compressing again, frangible, not easy-formation, chankings moisture stage by stage after first time vacuum drying is many, softer, easily compressing, can not be crisp, then through secondary vacuum drying and dehydrating, can product be obtained.Kiwi fruit piece of the present invention does not add any additive, be that the Kiwi fresh fruit of pure natural is obtained after vacuum dehydrating at lower temperature, thus farthest remain the original color, smell and taste of Kiwi berry and nutrition, its moisture≤5%, total acid content 3 ~ 4%, Vc content is greater than 400mg/100g.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail, and the explanation of the invention is not limited.
Embodiment 1
The preparation method of kiwi fruit piece, comprises the following steps:
1) cleaned by fresh Kiwi berry, peeling, the beater put into 0.5mm screen cloth is pulled an oar, and goes seed to remove slag, then obtains mashed fruit of kiwi fruit 3 times with high pressure homogenizer homogeneous under 20MP pressure;
2) mashed fruit of kiwi fruit after homogeneous being placed in concentration-type vacuum tank, is 600 ~ 800Pa in vacuum, and temperature is that under 40 ~ 45 DEG C of conditions, concentrated 2.5 ~ 3h is 45% to soluble solid content, obtains Kiwi berry slurry;
3) be spread out in equably by the Kiwi berry slurry obtained on the flat board scribbling polytetrafluoroethylene (PTFE) non-adhesive material, thickness is 2mm;
4) vacuum be 100 ~ 500Pa, temperature is once vacuum drying 1 ~ 1.5h in the condition of 45 ~ 50 DEG C, is 18% to biodiversity content;
5) then the chankings mould after primary drying is pressed into one or more in circle, square, fan-shaped, triangle, star;
6) vacuum be 100 ~ 500Pa, temperature be the condition of 40 ~ 45 DEG C under secondary vacuum drying 1.5 ~ 2h, be 4% to biodiversity content, obtain product kiwi fruit piece;
7) product kiwi fruit piece is packed, and be filled with nitrogen.
Embodiment 2
The preparation method of kiwi fruit piece, comprises the following steps:
1) cleaned by fresh Kiwi berry, peeling, the beater put into 1mm screen cloth is pulled an oar, and goes seed to remove slag, then obtains mashed fruit of kiwi fruit 2 times with high pressure homogenizer homogeneous under 30MP pressure;
2) mashed fruit of kiwi fruit being placed in concentration-type vacuum tank, is 500 ~ 700Pa in vacuum, and temperature is that under 45 ~ 50 DEG C of conditions, concentrated 2.5 ~ 3h is 47% to soluble solid content, obtains Kiwi berry slurry;
3) be spread out in equably by the Kiwi berry slurry obtained on the flat board scribbling polytetrafluoroethylene (PTFE) non-adhesive material, thickness is 3mm;
4) being once vacuum drying 1 ~ 1.5h in the condition of 45 ~ 50 DEG C in vacuum 300 ~ 600Pa, temperature, is 20% to biodiversity content;
5) then the chankings mould after primary drying is pressed into one or more in circle, square, fan-shaped, triangle, star;
6) vacuum be 300 ~ 600Pa, temperature be the condition of 40 ~ 45 DEG C under secondary vacuum drying 1.6 ~ 1.8h, be 4% to biodiversity content, obtain product kiwi fruit piece;
7) product kiwi fruit piece is packed, and be filled with nitrogen.
Embodiment 3
The preparation method of kiwi fruit piece, comprises the following steps:
1) cleaned by fresh Kiwi berry, peeling, the beater put into 1.2mm screen cloth is pulled an oar, and goes seed to remove slag, then obtains mashed fruit of kiwi fruit 2 times with high pressure homogenizer homogeneous under 40MP pressure;
2) mashed fruit of kiwi fruit being placed in concentration-type vacuum tank in vacuum is 400 ~ 600Pa, and temperature is under 50 ~ 55 DEG C of conditions, and concentrated 2 ~ 2.5h is 45% to soluble solid content, obtains Kiwi berry slurry;
3) be spread out in equably by the Kiwi berry slurry obtained on the flat board scribbling polytetrafluoroethylene (PTFE) non-adhesive material, thickness is 4mm;
4) being once vacuum drying 1 ~ 1.5h in the condition of 45 ~ 50 DEG C in vacuum 200 ~ 300Pa, temperature, is 17% to biodiversity content;
5) then the chankings mould after primary drying is pressed into one or more in circle, square, fan-shaped, triangle, star;
6) vacuum be 200 ~ 300Pa, temperature be the condition of 35 ~ 40 DEG C under vacuum drying 1.5 ~ 1.8h, be 4% to biodiversity content, obtain product kiwi fruit piece;
7) product kiwi fruit piece is packed, and be filled with nitrogen.
Embodiment 4
The preparation method of kiwi fruit piece, comprises the following steps:
1) cleaned by fresh Kiwi berry, peeling, the beater put into 0.8mm screen cloth is pulled an oar, and goes seed to remove slag, then obtains mashed fruit of kiwi fruit 2 times with high pressure homogenizer homogeneous under 40MP pressure;
2) mashed fruit of kiwi fruit being placed in concentration-type vacuum tank in vacuum is 300 ~ 500Pa, and temperature is under 35 ~ 40 DEG C of conditions, and concentrated 2 ~ 2.5h is 40% to soluble solid content, obtains Kiwi berry slurry;
3) be spread out in equably by the Kiwi berry slurry obtained on the flat board scribbling polytetrafluoroethylene (PTFE) non-adhesive material, thickness is 3mm;
4) being once vacuum drying 1 ~ 1.5h in the condition of 40 ~ 45 DEG C in vacuum 200 ~ 400Pa, temperature, is 15% to biodiversity content;
5) then the chankings mould after primary drying is pressed into one or more in circle, square, fan-shaped, triangle, star;
6) vacuum be 400 ~ 600Pa, temperature be the condition of 35 ~ 40 DEG C under vacuum drying 1.5 ~ 2h, be 5% to biodiversity content, obtain product kiwi fruit piece;
7) product kiwi fruit piece is packed, and be filled with nitrogen.
Embodiment 5
1) cleaned by fresh Kiwi berry, peeling, the beater put into 0.8mm screen cloth is pulled an oar, and goes seed to remove slag, then obtains mashed fruit of kiwi fruit 2 times with high pressure homogenizer homogeneous under 40MP pressure;
2) mashed fruit of kiwi fruit being placed in concentration-type vacuum tank in vacuum is 400 ~ 500Pa, and temperature is under 40 ~ 45 DEG C of conditions, and concentrated 2.5 ~ 3h is 60% to soluble solid content, obtains Kiwi berry slurry;
3) be spread out in equably by the Kiwi berry slurry obtained on the flat board scribbling polytetrafluoroethylene (PTFE) non-adhesive material, thickness is 2mm;
4) being once vacuum drying 1 ~ 1.5h in the condition of 50 ~ 55 DEG C in vacuum 100 ~ 300Pa, temperature, is 16% to biodiversity content;
5) then the chankings mould after primary drying is pressed into one or more in circle, square, fan-shaped, triangle, star;
6) vacuum be 200 ~ 300Pa, temperature be the condition of 35 ~ 40 DEG C under vacuum drying 1.5 ~ 2h, be 3% to biodiversity content, obtain product kiwi fruit piece;
7) product kiwi fruit piece is packed, and be filled with nitrogen.
In sum, kiwi fruit piece of the present invention be by fresh Kiwi berry through cleaning peeling, making beating is sieved, homogeneous, Vacuum Concentration and vacuum dehydrating at lower temperature be prepared from, process time is short, process does not use any chemical addition agent and chemical treatment method, the leisure food of the pure natural obtained---kiwi fruit piece, this chankings palatable crisp, fruity is strong, at utmost remain the original local flavor of Kiwi berry, color and luster, nutrition and active function, moisture≤5%, total acid content 3 ~ 4%, Vc content is greater than 400mg/100g.
Claims (7)
1. a preparation method for kiwi fruit piece, is characterized in that, comprises the following steps:
1) remove the Kiwi fresh fruit of skin, homogeneous after sieving of pulling an oar, obtains mashed fruit of kiwi fruit;
It is adopt mesh size to be that the beater of 0.5mm ~ 1.2mm carries out that described making beating is sieved;
2) be 300 ~ 800Pa by mashed fruit of kiwi fruit in vacuum, temperature is under the condition of 35 ~ 55 DEG C, and Vacuum Concentration reaches 40 ~ 60% to the total solids content in mashed fruit of kiwi fruit, obtains Kiwi berry slurry;
3) after Kiwi berry slurry stand being coiled through once vacuum drying to moisture be after 15 ~ 20%, compressing, then to be dried to moisture through secondary vacuum be 3 ~ 5%, obtains kiwi fruit piece;
A described vacuum drying is at vacuum is 100 ~ 600Pa, temperature 40 ~ 55 DEG C, dry 1 ~ 1.5h; Described secondary vacuum drying is at vacuum is 100 ~ 600Pa, temperature 35 ~ 45 DEG C, dry 1.5 ~ 2h.
2. the preparation method of a kind of kiwi fruit piece according to claim 1, is characterized in that, step 1) described in homogeneous be adopt high pressure homogenizer, under the pressure of 20 ~ 40MPa, homogeneous 2 ~ 4 times.
3. the preparation method of a kind of kiwi fruit piece according to claim 1, is characterized in that, step 2) described in time of Vacuum Concentration be 2 ~ 3h.
4. the preparation method of a kind of kiwi fruit piece according to claim 1, is characterized in that, step 3) described in stand dish be Kiwi berry slurry is spread out in equably scribble on the flat board of non-adhesive material, stand disc thickness is 2 ~ 4mm.
5. the preparation method of a kind of kiwi fruit piece according to claim 4, is characterized in that, described non-adhesive material is polytetrafluoroethylene (PTFE).
6. the preparation method of a kind of kiwi fruit piece according to claim 1, it is characterized in that, step 3) described in compressing be one or more that adopt mould to be pressed into by the Kiwi berry slurry after a vacuum drying in circle, square, fan-shaped, triangle or star.
7. the kiwi fruit piece adopting the method in claim 1 ~ 6 described in any one to prepare, is characterized in that, kiwi fruit piece is pistac, moisture≤5%, total acid content 3 ~ 4%, Vc content >=400mg/100g.
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| CN201310347262.0A CN103445108B (en) | 2013-08-09 | 2013-08-09 | Kiwi fruit piece and preparation method thereof |
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| CN201310347262.0A CN103445108B (en) | 2013-08-09 | 2013-08-09 | Kiwi fruit piece and preparation method thereof |
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| CN103445108B true CN103445108B (en) | 2014-12-24 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805408A (en) * | 2012-07-31 | 2012-12-05 | 仲恺农业工程学院 | Preparation technology for composite powder of navel oranges and Chinese gooseberries |
| CN102972702A (en) * | 2011-09-05 | 2013-03-20 | 西南科技大学 | Kiwi fruit chewable tablet and process |
| CN103039872A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit pulp freeze-dried slice and processes |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972702A (en) * | 2011-09-05 | 2013-03-20 | 西南科技大学 | Kiwi fruit chewable tablet and process |
| CN103039872A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit pulp freeze-dried slice and processes |
| CN102805408A (en) * | 2012-07-31 | 2012-12-05 | 仲恺农业工程学院 | Preparation technology for composite powder of navel oranges and Chinese gooseberries |
Non-Patent Citations (2)
| Title |
|---|
| 猕猴桃含片生产工艺研究;李加兴等;《食品工业》;20061231(第6期);第6页第1.3-1.4节 * |
| 猕猴桃果粉的研制;张凤英等;《食品科学》;19971231;第18卷(第12期);第30页第1.4节，第32页右栏最后一段 * |
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