CN104397312A - Preparation method of dried kiwifruit - Google Patents
Preparation method of dried kiwifruit Download PDFInfo
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- CN104397312A CN104397312A CN201410700416.4A CN201410700416A CN104397312A CN 104397312 A CN104397312 A CN 104397312A CN 201410700416 A CN201410700416 A CN 201410700416A CN 104397312 A CN104397312 A CN 104397312A
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Abstract
The invention discloses a preparation method of dried kiwifruit. The preparation method of the dried kiwifruit comprises the following preparation steps: processing the raw material, hardening and removing acerbity, sugaring by perfume, drying and packing. According to the preparation method of dried kiwifruit, the unpopularity acerbity is removed; the sweetness of particles in kiwifruits is adjusted by sugaring by perfumes, so that the dried kiwifruit with good palatability is prepared; the dried kiwifruit can be preserved for a long time.
Description
Technical field
The present invention relates to a kind of leisure food, specifically relate to a kind of preparation method of dried Chinese gooseberry.
Background technology
Along with the raising of people's quality of life level, people like various snacks.But the snacks that market is sold are mostly expanded fried food, although the requirement of taste and mouthfeel coupling people, liking especially deeply by youngsters and children.But in such snacks, add various chemical substance and anticorrisive agent in its composition, eat for a long time, can affect healthy, negative effect is caused to health; In order to balanced diet and nutrition, have developed many dried fruits afterwards, such as, dried hawthorn, dried apple slices, pears are dry etc., but the traditional technique of these fruit capable persons is prepared from, and dry not thorough, cause product not preserve for a long time.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: the preparation method proposing a kind of dried Chinese gooseberry, the method preparation technology is scientific and reasonable, can increase Kiwi berry pellet hardness, and the dried Chinese gooseberry mellow in taste of preparation, applicable food is preserved for a long time.
Technical solution of the present invention is achieved in that a kind of preparation method of dried Chinese gooseberry, comprises following production process, and Feedstock treating → sclerosis is taken away the puckery taste process → spices sugaring process → smoke → pack.
Preferably, described Feedstock treating, removes the peel Kiwi berry, cuts into slices; Described sclerosis is taken away the puckery taste process, Kiwi berry being placed on solution concentration is: carry out immersion 1-2 hour in the solution of calcium chloride 3-5wt%, sodium hydrogensulfite 0.3-0.5wt%, pectinesterase 0.2-0.5wt%, salt 1-2.5wt%, citric acid 0.3-0.5wt%, gluconolactone 1-4wt%, pick up, drain away the water.
Preferably, the process of described spices sugaring be every 50 kilograms be hardened after kiwifruit piece join cloves, dried orange peel, three kinds, Radix Glycyrrhizae and measure together 1.6 kilograms, the mixing part powder be ground into, granulated sugar 40 kilograms; First granulated sugar is made into the liquid glucose of 50% concentration, add spices mixed-powder 800 grams, Sodium Benzoate 40 grams, is then put in heating in stainless-steel pan and granulated sugar is dissolved and seethes with excitement, then add kiwifruit piece and heat together, after boiling some minutes, stop heating, continuation sugaring carries out again heating for 1 ~ 2 day and concentrates, and then cools, repeatedly heat 3 ~ 4 times, allow raw material absorb liquid glucose.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The preparation method of dried Chinese gooseberry of the present invention, removes not welcome astringent taste and adjusts the endocorpuscular sugariness of Kiwi berry by the process of spices sugaring, thus obtains the good dried Chinese gooseberry product of palatability, and applicable food is preserved for a long time.
Detailed description of the invention
The preparation method of a kind of dried Chinese gooseberry of the present invention, comprises following production process, and Feedstock treating → sclerosis is taken away the puckery taste process → spices sugaring process → smoke → pack.
Described Feedstock treating, removes the peel Kiwi berry, cuts into slices; Described sclerosis is taken away the puckery taste process, Kiwi berry being placed on solution concentration is: carry out immersion 1-2 hour in the solution of calcium chloride 3-5wt%, sodium hydrogensulfite 0.3-0.5wt%, pectinesterase 0.2-0.5wt%, salt 1-2.5wt%, citric acid 0.3-0.5wt%, gluconolactone 1-4wt%, pick up, drain away the water.
The process of described spices sugaring be every 50 kilograms be hardened after kiwifruit piece join cloves, dried orange peel, three kinds, Radix Glycyrrhizae and measure together 1.6 kilograms, the mixing part powder be ground into, granulated sugar 40 kilograms; First granulated sugar is made into the liquid glucose of 50% concentration, add spices mixed-powder 800 grams, Sodium Benzoate 40 grams, is then put in heating in stainless-steel pan and granulated sugar is dissolved and seethes with excitement, then add kiwifruit piece and heat together, after boiling some minutes, stop heating, continuation sugaring carries out again heating for 1 ~ 2 day and concentrates, and then cools, repeatedly heat 3 ~ 4 times, allow raw material absorb liquid glucose.
Dry after surface dry with 65 DEG C afterwards, spreading for cooling.
Finally, finished product makes 100 ~ 200 grams of sealing inner wrappings with Polythene Bag or vinyl disc.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. a preparation method for dried Chinese gooseberry, is characterized in that: comprise following production process, and Feedstock treating → sclerosis is taken away the puckery taste process → spices sugaring process → smoke → pack.
2. the preparation method of a kind of dried Chinese gooseberry according to claim 1, is characterized in that: described Feedstock treating, is removed the peel by Kiwi berry, cuts into slices; Described sclerosis is taken away the puckery taste process, Kiwi berry being placed on solution concentration is: carry out immersion 1-2 hour in the solution of calcium chloride 3-5wt%, sodium hydrogensulfite 0.3-0.5wt%, pectinesterase 0.2-0.5wt%, salt 1-2.5wt%, citric acid 0.3-0.5wt%, gluconolactone 1-4wt%, pick up, drain away the water.
3. the preparation method of a kind of dried Chinese gooseberry according to claim 1, it is characterized in that: the process of described spices sugaring be every 50 kilograms be hardened after kiwifruit piece join cloves, dried orange peel, three kinds, Radix Glycyrrhizae and measure together 1.6 kilograms, the mixing part powder be ground into, granulated sugar 40 kilograms; First granulated sugar is made into the liquid glucose of 50% concentration, add spices mixed-powder 800 grams, Sodium Benzoate 40 grams, is then put in heating in stainless-steel pan and granulated sugar is dissolved and seethes with excitement, then add kiwifruit piece and heat together, after boiling some minutes, stop heating, continuation sugaring carries out again heating for 1 ~ 2 day and concentrates, and then cools, repeatedly heat 3 ~ 4 times, allow raw material absorb liquid glucose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410700416.4A CN104397312A (en) | 2014-11-28 | 2014-11-28 | Preparation method of dried kiwifruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410700416.4A CN104397312A (en) | 2014-11-28 | 2014-11-28 | Preparation method of dried kiwifruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397312A true CN104397312A (en) | 2015-03-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410700416.4A Pending CN104397312A (en) | 2014-11-28 | 2014-11-28 | Preparation method of dried kiwifruit |
Country Status (1)
| Country | Link |
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| CN (1) | CN104397312A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736076A (en) * | 2022-11-16 | 2023-03-07 | 杭州梅园食品有限公司 | Preparation process of waterfall juice preserved fruit |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN102948574A (en) * | 2012-12-03 | 2013-03-06 | 辛慰 | Manufacture method of kiwi fruit preserved fruits |
| CN103340270A (en) * | 2013-05-06 | 2013-10-09 | 许昌学院 | Processing technology of preparing Kiwi preserved fruit through sugar osmosis by microwave |
| CN103719519A (en) * | 2013-12-25 | 2014-04-16 | 陶峰 | Method for making licorice preserved cantaloupe |
| CN103798490A (en) * | 2013-12-19 | 2014-05-21 | 大连兆阳软件科技有限公司 | Red bayberry preserved fruit |
| CN103829000A (en) * | 2012-11-21 | 2014-06-04 | 李玉明 | Preparation technology of low sugar preserved kiwi fruit |
| CN103892019A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Preparation method of preserved kiwi fruit |
-
2014
- 2014-11-28 CN CN201410700416.4A patent/CN104397312A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN103829000A (en) * | 2012-11-21 | 2014-06-04 | 李玉明 | Preparation technology of low sugar preserved kiwi fruit |
| CN102948574A (en) * | 2012-12-03 | 2013-03-06 | 辛慰 | Manufacture method of kiwi fruit preserved fruits |
| CN103892019A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Preparation method of preserved kiwi fruit |
| CN103340270A (en) * | 2013-05-06 | 2013-10-09 | 许昌学院 | Processing technology of preparing Kiwi preserved fruit through sugar osmosis by microwave |
| CN103798490A (en) * | 2013-12-19 | 2014-05-21 | 大连兆阳软件科技有限公司 | Red bayberry preserved fruit |
| CN103719519A (en) * | 2013-12-25 | 2014-04-16 | 陶峰 | Method for making licorice preserved cantaloupe |
Non-Patent Citations (1)
| Title |
|---|
| 袁云香等: "猕猴桃在食品加工中的应用", 《北方园艺》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736076A (en) * | 2022-11-16 | 2023-03-07 | 杭州梅园食品有限公司 | Preparation process of waterfall juice preserved fruit |
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Application publication date: 20150311 |
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| RJ01 | Rejection of invention patent application after publication |