CN103892019A - Preparation method of preserved kiwi fruit - Google Patents
Preparation method of preserved kiwi fruit Download PDFInfo
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- CN103892019A CN103892019A CN201210574955.9A CN201210574955A CN103892019A CN 103892019 A CN103892019 A CN 103892019A CN 201210574955 A CN201210574955 A CN 201210574955A CN 103892019 A CN103892019 A CN 103892019A
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- preparation
- sugar
- preserved
- kiwi fruit
- fruit
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Abstract
The invention relates to the technical field of preserved fruit production and especially relates to a preparation method of preserved kiwi fruit. The preparation method comprises pretreatment, hardening color-protection, stewing, pickling by sugar, boiling in sugar, sugar infusion, draining for sugar removal, drying, quality inspection and packaging. The preparation method produces the preserved kiwi fruit from kiwi fruit as a raw material. The preparation method has simple processes. The preserved kiwi fruit is rich in nutrients and has an appropriate sweet taste and a thick fruit fragrance.
Description
Technical field
The present invention relates to the production technical field of preserved fruit food, specifically a kind of preparation method of preserved kiwi fruit.
Background technology
Preserved fruit food is Chinese traditional ticbit, and legend is that Ming Dynasty's emperor's diet room is produced without competition the earliest, import into afterwards among the people, apart from modern existing more than 300 year history; Preserved fruit also claims dry state preserved fruit, is raw material process is processed, candy, then dry forming, and it is brown, golden yellow or amber, vivid transparent that its color and luster has, dry tack free, slightly viscosity, water content is below 20%; From nutrition angle, it is easily absorbed by people; In addition, also contain tartaric acid, minerals and vitamins C, preserved fruit has very high nutritive value and medical value.As low-down fruit of solid content such as Kiwi berrys, if want deep processing, processing technology difficulty is very large, therefore can only eat raw in time, more cannot imagine and be made into preserved fruit food at present.
Summary of the invention
The object of the present invention is to provide a kind of preparation method who produces preserved fruit taking Kiwi berry as raw material, its technique is succinct, and the finished product of making is nutritious, and sweet agreeable to the taste, fruity is strong.
The technical solution used in the present invention is, a kind of preparation method of preserved kiwi fruit, its preparation process comprises: pretreatment, sclerosis protect look, boiling, sugar salt down, candy, ooze sugar, drain sugar part, oven dry, quality inspection, pack out finished product.
Say further, described sclerosis colour protecting liquid contains 1% calcium chloride, 0.1% sodium isoascorbate, 0.5% sodium chloride, 0.3% sodium hydrogensulfite.
Advantage of the present invention: sweet good to eat, nutritious, instant.
Detailed description of the invention
The present invention is further described with the following Examples,
Embodiment, a kind of preparation method of preserved kiwi fruit, preparation process comprises: (1) pretreatment: with cutter peeling, be then cut into sheet; (2) look is protected in sclerosis: the Kiwi berry cutting dropped into sclerosis in the sclerosis colour protecting liquid preparing, protect look 2 hours, within middle every 30 minutes, stir 1 time; (3) boiling: Kiwi berry is placed in steamed tool, and Steam by water bath 10-20 minute, removes, and drains open fire; (4) sugar salts down: dispenser dried molassed powder on pulp, and the sugar time of salting down is 6～14 hours; (5) candy: the sugar juice that compound concentration is 60-80% boils 20-30 minute in the temperature of 100-110 DEG C; (6) ooze sugar: in the sugar juice that is 50～80% in concentration, soak 8-12 hour; (7) drain sugar part: pull out soaking into sugared chankings, drain sugar part, directly dry; (8) dry: chankings is spread out in drip pan, enter drying room at 50 DEG C, be dried to tack-free till; (9) quality inspection: the preserved fruit of oven dry is selected one by one, removed decayed fruit and undesirable preserved fruit; (10) preserved fruit of making is carried out to packed products.Described sclerosis colour protecting liquid contains 1% calcium chloride, 0.1% sodium isoascorbate, 0.5% sodium chloride, 0.3% sodium hydrogensulfite.
Claims (2)
1. a preparation method for preserved kiwi fruit, is characterized in that, preparation process comprises: pretreatment, sclerosis protect look, boiling, sugar salt down, candy, ooze sugar, drain sugar part, oven dry, quality inspection, pack out finished product.
2. the preparation method of a kind of preserved kiwi fruit according to claim 1, is characterized in that, described sclerosis colour protecting liquid contains 1% calcium chloride, 0.1% sodium isoascorbate, 0.5% sodium chloride, 0.3% sodium hydrogensulfite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210574955.9A CN103892019A (en) | 2012-12-26 | 2012-12-26 | Preparation method of preserved kiwi fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210574955.9A CN103892019A (en) | 2012-12-26 | 2012-12-26 | Preparation method of preserved kiwi fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892019A true CN103892019A (en) | 2014-07-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210574955.9A Pending CN103892019A (en) | 2012-12-26 | 2012-12-26 | Preparation method of preserved kiwi fruit |
Country Status (1)
| Country | Link |
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| CN (1) | CN103892019A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397312A (en) * | 2014-11-28 | 2015-03-11 | 苏州青青生态种植园 | Preparation method of dried kiwifruit |
| CN104472804A (en) * | 2014-12-12 | 2015-04-01 | 河北润升农业科技有限公司 | Xanthoceras sorbifolia flower bud tea and preparation method thereof |
| CN105941789A (en) * | 2016-04-29 | 2016-09-21 | 黄振忠 | Processing method of kiwi fruit preserves |
| CN106666563A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Plum pickled product and method for pickling same |
| CN106666046A (en) * | 2016-12-20 | 2017-05-17 | 钦州阜康农副食品有限公司 | Preserved kiwifruits and manufacture method thereof |
| CN108308354A (en) * | 2017-12-28 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of processing method of preserved kiwi fruit |
-
2012
- 2012-12-26 CN CN201210574955.9A patent/CN103892019A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397312A (en) * | 2014-11-28 | 2015-03-11 | 苏州青青生态种植园 | Preparation method of dried kiwifruit |
| CN104472804A (en) * | 2014-12-12 | 2015-04-01 | 河北润升农业科技有限公司 | Xanthoceras sorbifolia flower bud tea and preparation method thereof |
| CN105941789A (en) * | 2016-04-29 | 2016-09-21 | 黄振忠 | Processing method of kiwi fruit preserves |
| CN106666046A (en) * | 2016-12-20 | 2017-05-17 | 钦州阜康农副食品有限公司 | Preserved kiwifruits and manufacture method thereof |
| CN106666563A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Plum pickled product and method for pickling same |
| CN108308354A (en) * | 2017-12-28 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of processing method of preserved kiwi fruit |
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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: 20140702 |