CN104770682A - Production method of kiwi fruit filling rich in vitamin C - Google Patents
Production method of kiwi fruit filling rich in vitamin C Download PDFInfo
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- CN104770682A CN104770682A CN201410801717.6A CN201410801717A CN104770682A CN 104770682 A CN104770682 A CN 104770682A CN 201410801717 A CN201410801717 A CN 201410801717A CN 104770682 A CN104770682 A CN 104770682A
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Abstract
A production method of kiwi fruit filling rich in vitamin C belongs to the technical field of food processing method, and comprises the following steps: kiwi fruit unhairing treatment; kiwi fruit cleaning treatment; kiwi fruit hot alkali peeling treatment; kiwi fruit slicing treatment; kiwi fruit slice antioxidant treatment; kiwi fruit slice pre freezing treatment; vacuum freezing and drying treatment; limited breaking; white gourd peeling treatment; white gourd slicing treatment; white gourd precooking treatment; white gourd dewatering treatment; ingredient treatment; cooling treatment; mixing of mashed white gourd and kiwi fruit frozen dry particles in a ratio of 100 g of mashed white gourd to 20-50g of kiwi fruit frozen dry particles; stirring even to obtain the kiwi fruit filling rich in vitamin C. The production method greatly shortens the processing time, reduces the processing energy consumption, simplifies the processing process and saves the production cost.
Description
Technical field
The invention belongs to food-processing method technical field, be specifically related to a kind of production method being rich in ascorbic Kiwi berry fillings.
Background technology
Kiwi berry has another name called " Chinese grooseberry ", is the universally acknowledged " king of Vc.Kiwifruit fruit delicate fragrance is delicious, and sweet and sour taste, is rich in dietary fiber, organic acid, multivitamin, amino acid and trace element, is a kind ofly to have very high alimentary health-care function fancy fruit.Along with developing rapidly of Kiwifruit Culture industry, its range of application is also constantly widened, and is also progressively going deep into for the ascorbic protection mechanism of Kiwi berry and the research of being rich in ascorbic Related product.
Fruits fillings is mainly used in meal bag dessert, cures the food processing fields such as series products, and purposes is comparatively wide, large usage quantity.As pineapple filling, blueberry filling etc.Traditional fruits fillings is the peculiar flavour realizing product by adding flavoring essence mostly, and its process often needs high-temperature process, and not only technique is loaded down with trivial details, energy consumption cost is higher, and the nutriment in fruit runs off and destroys serious.
Summary of the invention
For prior art Problems existing, the object of the invention is to design provides a kind of technical scheme being rich in the production method of ascorbic Kiwi berry fillings.
Described a kind of production method being rich in ascorbic Kiwi berry fillings, is characterized in that comprising following processing step:
1) Kiwi berry depilation process;
2) Kiwi berry cleaning treatment;
3) Kiwi berry thermokalite peeling process;
4) Kiwifruit Slice process;
5) kiwifruit piece anti-oxidant treatment: adopt 0.01 ~ 0.02%EDTA disodium and 0.01 ~ 0.03% Tea Polyphenols associated treatment Kiwifruit Slice;
6) Kiwifruit Slice pre-freeze process: the Kiwifruit Slice that step 5) is obtained pre-freeze 4 ~ 5 hours at-35 DEG C;
7) vacuum freeze drying process: Kiwifruit Slice step 6) obtained puts into rapidly the dryness storehouse of freeze dryer, arrange that solidification point is-35 ~-30 DEG C, freeze-off time is 220 ~ 240min, condenser temperature is-35 ~-42 DEG C, under vacuum maintains the condition of below 60Pa, take to carry out vacuum freeze drying to the mode of heating procedure cooling, when making parsing, temperature of charge is no more than 50 DEG C; Vacuum freeze drying process temperature control principle is: the phase before it is dried, temperature of heating plate is set as 100 DEG C, when arriving its freezing point-2 ~-5 DEG C to temperature of charge, be cooled to 80 DEG C and keep 2 ~ 3h, and then be adjusted to 70 DEG C, when drying chamber pressure significantly reduces, temperature of heating plate is down to 60 DEG C, until temperature of charge keeps 30min after rising to 60 DEG C again, dry end;
8) restricted fragmentation: the Kiwifruit Slice of freeze-drying step 7) obtained is crushed to 4 ~ 6mm and obtains Kiwi berry freeze-drying particle, for subsequent use;
9) wax gourd peeling process;
10) wax gourd slicing treatment;
11) wax gourd is precooked process;
12) wax gourd is anhydrated divisional processing, obtains wax gourd Rong;
13) batching process: according to the ratio of every 100g wax gourd Rong, 90 ~ 120g malt syrup, 10 ~ 30g white granulated sugar, 60 ~ 65 DEG C of mixing;
14) cooling processing;
15) material step 14) obtained in the ratio of every 100g wax gourd Rong 20 ~ 50g Kiwi berry freeze-drying particle mixes with the Kiwi berry freeze-drying particle that step 8) obtains, and stirs, obtains being rich in ascorbic Kiwi berry fillings.
Described a kind of production method being rich in ascorbic Kiwi berry fillings, is characterized in that in described step 1), Kiwi berry depilation process is specially: Kiwi berry is transported to hairbrush-cleaning machine by conveyer belt and carries out depilation process.
Described a kind of production method being rich in ascorbic Kiwi berry fillings, it is characterized in that described step 2) in Kiwi berry cleaning treatment be specially: rinse with the aqueous sodium hypochlorite solution that concentration is 40 ~ 50mg/kg, wash with flotation washer is floating again, eventually pass spray thrower spray.
Described a kind of production method being rich in ascorbic Kiwi berry fillings, it is characterized in that in described step 3), Kiwi berry thermokalite peeling process is specially: adopt concentration of lye to be 18 ~ 22%, temperature is at 94 ~ 96 DEG C, process 1 ~ 2min, immediately with the rinsing of flowing clear water after peeling, till being neutrality with the test of pH test paper.
Described a kind of production method being rich in ascorbic Kiwi berry fillings, is characterized in that in described step 4), Kiwifruit Slice process is specially: adopt fruits and vegetables slicer Kiwi berry to be cut into the thin slice of 6 ~ 10mm.
Described a kind of production method being rich in ascorbic Kiwi berry fillings, is characterized in that, in described step 14), material is cooled to 40 DEG C.
The present invention take Kiwi berry as raw material, adopts the food processing new technologies such as hairbrush cleaning technique, anti-oxidation tech, Vacuum Freezing & Drying Technology, restricted crushing technology, obtained freeze-drying Kiwi berry particle, and in this, as the raw material that Kiwi berry fillings is processed; With the raw material low-temperature mixed such as wax gourd Rong, malt syrup and white granulated sugar, material.In product processing, avoid hot-working to Chinese Gooseberry and ascorbic destruction, substantially reduce process time, reduce power consumption of polymer processing, simplify processing technology, saved production cost.The research and development of this comprehensive exploitation for Kiwi berry and higher value application and similar-type products have practical significance.
Compared with prior art, tool of the present invention has the following advantages:
1. adopt Tea Polyphenols as antioxidant, and using EDETATE SODIUM as synergist, except having very strong antioxidation, also have very strong medical care effect, can Tumor suppression, reduce blood pressure and blood sugar concentration.
2. adopt Vacuum Freezing & Drying Technology and restricted crushing technology to prepare freeze-drying Kiwi berry particle, farthest protect vitamin C isoreactivity composition, improve product nutritive value.
3. low temperature mixing technology realizes the mixing of material and the rehydration of Kiwi berry particle under 40 DEG C of conditions, avoids traditional hot-working to product quality and the destruction of active component and the generation of caramel.
4. this technology substantially reduces process time, reduces power consumption of polymer processing, simplifies processing technology, has saved production cost.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
As shown in Figure 1, select fresh full, fruit shape is large, without insect pest, without rotting, mechanical wound, Kiwi berry without deformity, fruit is transported to hairbrush-cleaning machine by conveyer belt and carries out depilation process.Rinse with the aqueous sodium hypochlorite solution that concentration is 50mg/kg, then wash with flotation washer is floating, eventually pass spray thrower.Adopt concentration to be the alkali lye of 20%, temperature is 95 DEG C, process 2min, immediately with the rinsing of flowing clear water after peeling, till testing in neutrality with pH test paper.Kiwi berry after adopting fruits and vegetables slicer just to remove the peel again is cut into the thin slice of 6mm.Adopt O.015%EDTA disodium and 0.02% Tea Polyphenols associated treatment Kiwi berry.Quick-freeze refrigerator is put in pretreated section, at-35 DEG C of temperature, carries out pre-freeze, the pre-freeze time is about 5h, and the moisture in raw material is fully freezed.The dryness storehouse of freeze dryer is put into rapidly in section after pre-freeze, arrange that solidification point is-30 DEG C, freeze-off time is 240min, condenser temperature is-35 ~-42 DEG C, under vacuum maintains the condition of below 60Pa, take to carry out the vacuum freeze drying of Kiwi berry to the mode of heating procedure cooling, when making parsing, temperature of charge is no more than 50 DEG C.Temperature control principle is; Phase before it is dried, temperature of heating plate is set as 100 DEG C, when arriving its freezing point-2 ~-5 DEG C to temperature of charge, be cooled to 80 DEG C and keep 3h, and then be adjusted to 70 DEG C, when drying chamber pressure significantly reduces, temperature of heating plate is down to 60 DEG C, until temperature of charge keeps 30min after rising to 60 DEG C again.Adopt disintegrating machine the kiwifruit piece of freeze-drying to be broken into the particle of 5mm size, pack preservation, stand-by.Wax gourd is cleaned rear stripping and slicing peeling, is cut into the thin slice that thickness is 3mm, drops in water bath and boils, then pull cooling out, concussion dehydration, obtained wax gourd Rong.According to the ratio of every 100g wax gourd Rong 100g malt syrup, 20g white granulated sugar, mix under 65 DEG C of conditions, make it to be uniformly dispersed.40 DEG C are cooled to after above-mentioned mixing of materials is even.In above-mentioned cooling and mixing material, carry out batch mixing according to the ratio of every 100g wax gourd Rong 30g Kiwi berry freeze-drying particle, stir, make the abundant rehydration of Kiwi berry particle, obtain product.In this embodiment, the vitamin C storage rate of Kiwi berry fillings reaches 85% after testing.
Embodiment 2
As shown in Figure 1, select fresh full, fruit shape is large, without insect pest, without rotting, mechanical wound, Kiwi berry kg without deformity, fruit is transported to hairbrush-cleaning machine by conveyer belt and carries out depilation process.Rinse with the aqueous sodium hypochlorite solution that concentration is 45mg/kg, then wash with flotation washer is floating, eventually pass spray thrower.Adopt concentration to be the alkali lye of 20%, temperature is 94 DEG C, process 2min, immediately with the rinsing of flowing clear water after peeling, till testing in neutrality with pH test paper.Kiwi berry after adopting fruits and vegetables slicer just to remove the peel again is cut into the thin slice of 6mm.Adopt O.01%EDTA disodium and 0.01% Tea Polyphenols associated treatment Kiwi berry.Quick-freeze refrigerator is put in pretreated section, at-35 DEG C of temperature, carries out pre-freeze, the pre-freeze time is 4.5h, and the moisture in raw material is fully freezed.The dryness storehouse of freeze dryer is put into rapidly in section after pre-freeze, arrange that solidification point is-35 DEG C, freeze-off time is 220min, condenser temperature is-40 DEG C, under vacuum maintains the condition of below 60Pa, take to carry out the vacuum freeze drying of Kiwi berry to the mode of heating procedure cooling, when making parsing, temperature of charge is no more than 50 DEG C.Temperature control principle is; Phase before it is dried, temperature of heating plate is set as 100 DEG C, when arriving its freezing point-2 ~-5 DEG C to temperature of charge, be cooled to 80 DEG C and keep 3h, and then be adjusted to 70 DEG C, when drying chamber pressure significantly reduces, temperature of heating plate is down to 60 DEG C, until temperature of charge keeps 30min after rising to 60 DEG C again.Adopt disintegrating machine the kiwifruit piece of freeze-drying to be broken into the particle of 5mm size, pack preservation, stand-by.Wax gourd is cleaned rear stripping and slicing peeling, is cut into the thin slice that thickness is 3mm, drops in water bath and boils, then pull cooling out, concussion dehydration, obtained wax gourd Rong.According to the ratio of every 100g wax gourd Rong 110g malt syrup, 10g white granulated sugar, mix under 63 DEG C of conditions, make it to be uniformly dispersed.40 DEG C are cooled to after above-mentioned mixing of materials is even.In above-mentioned cooling and mixing material, carry out batch mixing according to the ratio of every 100g wax gourd Rong 40g Kiwi berry freeze-drying particle, stir, make the abundant rehydration of Kiwi berry particle, obtain product.In this embodiment, the vitamin C storage rate of Kiwi berry fillings reaches 88% after testing.
Embodiment 3
As shown in Figure 1, select fresh full, fruit shape is large, without insect pest, without rotting, mechanical wound, Kiwi berry kg without deformity, fruit is transported to hairbrush-cleaning machine by conveyer belt and carries out depilation process.Rinse with the aqueous sodium hypochlorite solution that concentration is 40mg/kg, then wash with flotation washer is floating, eventually pass spray thrower.Adopt concentration to be the alkali lye of 18%, temperature is 96 DEG C, process 2min, immediately with the rinsing of flowing clear water after peeling, till testing in neutrality with pH test paper.Kiwi berry after adopting fruits and vegetables slicer just to remove the peel again is cut into the thin slice of 10mm.Adopt O.02%EDTA disodium and 0.03% Tea Polyphenols associated treatment Kiwi berry.Quick-freeze refrigerator is put in pretreated section, at-35 DEG C of temperature, carries out pre-freeze, the pre-freeze time is about 4h, and the moisture in raw material is fully freezed.The dryness storehouse of freeze dryer is put into rapidly in section after pre-freeze, arrange that solidification point is-32 DEG C, freeze-off time is 230min, condenser temperature is-42 DEG C, under vacuum maintains the condition of below 60Pa, take to carry out the vacuum freeze drying of thick-skinned melon to the mode of heating procedure cooling, when making parsing, temperature of charge is no more than 50 DEG C.Temperature control principle is; Phase before it is dried, temperature of heating plate is set as 100 DEG C, when arriving its freezing point-2 ~-5 DEG C to temperature of charge, be cooled to 80 DEG C and keep 2.5h, and then be adjusted to 70 DEG C, when drying chamber pressure significantly reduces, temperature of heating plate is down to 60 DEG C, until temperature of charge keeps 30min after rising to 60 DEG C again.Adopt disintegrating machine the kiwifruit piece of freeze-drying to be broken into the particle of 5mm size, pack preservation, stand-by.Wax gourd is cleaned rear stripping and slicing peeling, is cut into the thin slice that thickness is 3mm, drops in water bath and boils, then pull cooling out, concussion dehydration, obtained wax gourd Rong.According to the ratio of every 100g wax gourd Rong 90g malt syrup, 30g white granulated sugar, mix under 63 DEG C of conditions, make it to be uniformly dispersed.40 DEG C are cooled to after above-mentioned mixing of materials is even.In above-mentioned cooling and mixing material, carry out batch mixing according to the ratio of every 100g wax gourd Rong 35g Kiwi berry freeze-drying particle, stir, make the abundant rehydration of Kiwi berry particle, obtain product.In this embodiment, the vitamin C storage rate of Kiwi berry fillings reaches 82% after testing.
Embodiment 4
As shown in Figure 1, select fresh full, fruit shape is large, without insect pest, without rotting, mechanical wound, Kiwi berry without deformity, fruit is transported to hairbrush-cleaning machine by conveyer belt and carries out depilation process.Rinse with the aqueous sodium hypochlorite solution that concentration is 50mg/kg, then wash with flotation washer is floating, eventually pass spray thrower.Adopt concentration to be the alkali lye of 21%, temperature is 95 DEG C, process 2min, immediately with the rinsing of flowing clear water after peeling, till testing in neutrality with pH test paper.Kiwi berry after adopting fruits and vegetables slicer just to remove the peel again is cut into the thin slice of 8mm.Adopt O.015%EDTA disodium and 0.02% Tea Polyphenols associated treatment Kiwi berry.Quick-freeze refrigerator is put in pretreated section, at-35 DEG C of temperature, carries out pre-freeze, the pre-freeze time is about 5h, and the moisture in raw material is fully freezed.The dryness storehouse of freeze dryer is put into rapidly in section after pre-freeze, arrange that solidification point is-30 DEG C, freeze-off time is 240min, condenser temperature is-40 DEG C, under vacuum maintains the condition of below 60Pa, take to carry out the vacuum freeze drying of Kiwi berry to the mode of heating procedure cooling, when making parsing, temperature of charge is no more than 50 DEG C.Temperature control principle is; Phase before it is dried, temperature of heating plate is set as 100 DEG C, when arriving its freezing point-2 ~-5 DEG C to temperature of charge, be cooled to 80 DEG C and keep 3h, and then be adjusted to 70 DEG C, when drying chamber pressure significantly reduces, temperature of heating plate is down to 60 DEG C, until temperature of charge keeps 30min after rising to 60 DEG C again.Adopt disintegrating machine the kiwifruit piece of freeze-drying to be broken into the particle of about 5mm size, pack preservation, stand-by.Wax gourd is cleaned rear stripping and slicing peeling, is cut into the thin slice that thickness is about 3mm, drops in water bath and boils, then pull cooling out, concussion dehydration, obtained wax gourd Rong.According to the ratio of every 100g wax gourd Rong 110g malt syrup, 15g white granulated sugar, mix under 65 DEG C of conditions, make it to be uniformly dispersed.40 DEG C are cooled to after above-mentioned mixing of materials is even.In above-mentioned cooling and mixing material, carry out batch mixing according to the ratio of every 100g wax gourd Rong 45g Kiwi berry freeze-drying particle, stir, make the abundant rehydration of Kiwi berry particle, obtain product.In this embodiment, the vitamin C storage rate of Kiwi berry fillings reaches 89% after testing.
Embodiment 5
As shown in Figure 1, select fresh full, fruit shape is large, without insect pest, without rotting, mechanical wound, Kiwi berry without deformity, fruit is transported to hairbrush-cleaning machine by conveyer belt and carries out depilation process.Rinse with the aqueous sodium hypochlorite solution that concentration is 50mg/kg, then wash with flotation washer is floating, eventually pass spray thrower.Adopt concentration to be the alkali lye of 20%, temperature is 95 DEG C, process 2min, immediately with the rinsing of flowing clear water after peeling, till testing in neutrality with pH test paper.Kiwi berry after adopting fruits and vegetables slicer just to remove the peel again is cut into the thin slice of 10mm.Adopt O.015%EDTA disodium and 0.02% Tea Polyphenols associated treatment Kiwi berry.Quick-freeze refrigerator is put in pretreated section, at-35 DEG C of temperature, carries out pre-freeze, the pre-freeze time is about 4 ~ 5h, and the moisture in raw material is fully freezed.The dryness storehouse of freeze dryer is put into rapidly in section after pre-freeze, arrange that solidification point is-35 DEG C, freeze-off time is 200min, condenser temperature is-42 DEG C, under vacuum maintains the condition of below 60Pa, take to carry out the vacuum freeze drying of Kiwi berry to the mode of heating procedure cooling, when making parsing, temperature of charge is no more than 50 DEG C.Temperature control principle is; Phase before it is dried, temperature of heating plate is set as 100 DEG C, when arriving its freezing point-2 ~-5 DEG C to temperature of charge, be cooled to 80 DEG C and keep 3h, and then be adjusted to 70 DEG C, when drying chamber pressure significantly reduces, temperature of heating plate is down to 60 DEG C, until temperature of charge keeps 30min after rising to 60 DEG C again.Adopt disintegrating machine the kiwifruit piece of freeze-drying to be broken into the particle of about 6mm size, pack preservation, stand-by.Wax gourd is cleaned rear stripping and slicing peeling, is cut into the thin slice that thickness is about 5mm, drops in water bath and boils, then pull cooling out, concussion dehydration, obtained wax gourd Rong.According to the ratio of every 100g wax gourd Rong 105g malt syrup, 18g white granulated sugar, mix under 65 DEG C of conditions, make it to be uniformly dispersed.40 DEG C are cooled to after above-mentioned mixing of materials is even.In above-mentioned cooling and mixing material, carry out batch mixing according to the ratio of every 100g wax gourd Rong 50g Kiwi berry freeze-drying particle, stir, make the abundant rehydration of Kiwi berry particle, obtain product.In this embodiment, the vitamin C storage rate of Kiwi berry fillings reaches 84% after testing.
Claims (6)
1. be rich in a production method for ascorbic Kiwi berry fillings, it is characterized in that comprising following processing step:
1) Kiwi berry depilation process;
2) Kiwi berry cleaning treatment;
3) Kiwi berry thermokalite peeling process;
4) Kiwifruit Slice process;
5) kiwifruit piece anti-oxidant treatment: adopt 0.01 ~ 0.02%EDTA disodium and 0.01 ~ 0.03% Tea Polyphenols associated treatment Kiwifruit Slice;
6) Kiwifruit Slice pre-freeze process: the Kiwifruit Slice that step 5) is obtained pre-freeze 4 ~ 5 hours at-35 DEG C;
7) vacuum freeze drying process: Kiwifruit Slice step 6) obtained puts into rapidly the dryness storehouse of freeze dryer, arrange that solidification point is-35 ~-30 DEG C, freeze-off time is 220 ~ 240min, condenser temperature is-35 ~-42 DEG C, under vacuum maintains the condition of below 60Pa, take to carry out vacuum freeze drying to the mode of heating procedure cooling, when making parsing, temperature of charge is no more than 50 DEG C; Vacuum freeze drying process temperature control principle is: the phase before it is dried, temperature of heating plate is set as 100 DEG C, when arriving its freezing point-2 ~-5 DEG C to temperature of charge, be cooled to 80 DEG C and keep 2 ~ 3h, and then be adjusted to 70 DEG C, when drying chamber pressure significantly reduces, temperature of heating plate is down to 60 DEG C, until temperature of charge keeps 30min after rising to 60 DEG C again, dry end;
8) restricted fragmentation: the Kiwifruit Slice of freeze-drying step 7) obtained is crushed to 4 ~ 6mm and obtains Kiwi berry freeze-drying particle, for subsequent use;
9) wax gourd peeling process;
10) wax gourd slicing treatment;
11) wax gourd is precooked process;
12) wax gourd is anhydrated divisional processing, obtains wax gourd Rong;
13) batching process: according to the ratio of every 100g wax gourd Rong, 90 ~ 120g malt syrup, 10 ~ 30g white granulated sugar, 60 ~ 65 DEG C of mixing;
14) cooling processing;
15) material step 14) obtained in the ratio of every 100g wax gourd Rong 20 ~ 50g Kiwi berry freeze-drying particle mixes with the Kiwi berry freeze-drying particle that step 8) obtains, and stirs, obtains being rich in ascorbic Kiwi berry fillings.
2. a kind of production method being rich in ascorbic Kiwi berry fillings as claimed in claim 1, is characterized in that in described step 1), Kiwi berry depilation process is specially: Kiwi berry is transported to hairbrush-cleaning machine by conveyer belt and carries out depilation process.
3. a kind of production method being rich in ascorbic Kiwi berry fillings as claimed in claim 1, it is characterized in that described step 2) in Kiwi berry cleaning treatment be specially: rinse with the aqueous sodium hypochlorite solution that concentration is 40 ~ 50mg/kg, wash with flotation washer is floating again, eventually pass spray thrower spray.
4. a kind of production method being rich in ascorbic Kiwi berry fillings as claimed in claim 1, it is characterized in that in described step 3), Kiwi berry thermokalite peeling process is specially: adopt concentration of lye to be 18 ~ 22%, temperature is at 94 ~ 96 DEG C, process 1 ~ 2min, immediately with the rinsing of flowing clear water after peeling, till being neutrality with the test of pH test paper.
5. a kind of production method being rich in ascorbic Kiwi berry fillings as claimed in claim 1, is characterized in that in described step 4), Kiwifruit Slice process is specially: adopt fruits and vegetables slicer Kiwi berry to be cut into the thin slice of 6 ~ 10mm.
6. a kind of production method being rich in ascorbic Kiwi berry fillings as claimed in claim 1, is characterized in that, in described step 14), material is cooled to 40 DEG C.
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