CN105076637A - Preserved kiwi fruit processing method - Google Patents
Preserved kiwi fruit processing method Download PDFInfo
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- CN105076637A CN105076637A CN201510472921.2A CN201510472921A CN105076637A CN 105076637 A CN105076637 A CN 105076637A CN 201510472921 A CN201510472921 A CN 201510472921A CN 105076637 A CN105076637 A CN 105076637A
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Abstract
The present invention discloses a preserved kiwi fruit processing method and relates to the technical field of kiwi fruit processing. The processing method includes the following steps: choosing materials; peeling: a fruit peel softening solution is prepared and the prepared fruit peel softening solution is heated into a temperature of 40-50 DEG C, then the kiwi fruits are added into the fruit peel softening solution for about 10-15 minutes, the treated kiwi fruits are taken out and placed into a bamboo basket, firstly the kiwi fruits in the bamboo basket are rinsed with clear water, hen are shaken back and forth to rub out the fruit peels, and the fruit peel softening solution comprises the following components in parts by weight: 20 parts of edible salt, 5 parts of sucrose fatty acid esters, 10 parts of ethanol, 5 parts of hydrogenated vegetable oil and 500 parts of water; slicing: after the kiwi fruits are peeled, the fruit flesh is subjected to slicing treatment, and the sliced fruit flesh is subjected to freezing treatment at a freezing temperature of -5 to -2 DEG C; sterilizing: a non-heating manner is used to conduct a sterilization treatment for the freezed sliced fruit flesh; sugar pickling: a weight of about 40% of white granulated sugar is blended with starch at a low temperature of 0-3 DEG C to conduct sugar pickling for the sugar pickled sliced fruit flesh for 24 hours; fumigating; and packaging. The peeling operation is simple and convenient, will not affect the quality of fruit flesh, is healthy and environmentally protective, and can maximally maintain the authentic juice and taste of the kiwi fruits.
Description
Technical field:
The present invention relates to Kiwi berry processing technique field, be specifically related to a kind of processing method of preserved kiwi fruit.
Background technology:
Kiwi berry also claims fox peach, Chinese gooseberry, carambola, wood, Mao Muguo, Chinese grooseberry, numb rattan fruit etc., and fruit shape is generally ellipticity, and outward appearance is green and brown look, and epidermis covers dense fine hair, not edible, is be the pulp of bright green and the seed of row's black in it.Because of macaque eating, therefore named Kiwi berry; Also have saying to be because pericarp covers hair, macaque and gaining the name seemingly is that a kind of quality is fresh and tender, nutritious, the fruit of local flavor deliciousness.The Measures compare of existing preserved kiwi fruit processing is simple, pericarp is gone to be that artificial hand divests and can spend a large amount of time, also the method using sodium hydroxide solution heating to boil rear immersion Kiwi berry is had, the pericarp of Kiwi berry is softened, then can remove fast, we know that NaOH has strong basicity, there is higher corrosivity, the Kiwi berry of the peeling after therefore soaking needs to rinse, also need to neutralize with acidic materials, not only be not easy to control, complex operation, and it is healthy not, and also there is flushing in the follow-up operation of section, the steps such as heating, greatly can cause the loss of Kiwi berry internal moisture and nutriment, the original flavor of Kiwi berry has a very large change, sodium hydroxide solution soaks in addition, heating lamp step also easily causes the variable color of Kiwi berry pulp, mainly blackening or flavescence.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of peeling simply easy to operate, can not have influence on the quality of pulp, health environment-friendly, and maintains the processing method of preserved kiwi fruit of genuineness of Kiwi berry to greatest extent.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A processing method for preserved kiwi fruit, is characterized in that: comprise the following steps,
(1) select materials: select the Kiwi berry of 8 maturations as processing raw material;
(2) remove the peel: prepare pericarp softening agent solution, be heated to 40 ~ 50 DEG C, then kiwifruit fruit is put into, about 10 ~ 15 minutes, pull out and are placed in bamboo basket, first rinse with clear water, then swing back and forth, pericarp is removed in stranding, and described pericarp softening agent solution comprises following component by weight, salt 20 parts, fatty acid cane sugar ester 5 parts, ethanol 10 parts, hydrogenated vegetable oil 5 parts and 500 parts, water;
(3) cut into slices: will the pulp of pericarp be gone to carry out slicing treatment, the pulp after section be put into immediately in freezer and carried out freezing processing, and freezing temperature is-5 ~-2 DEG C;
(4) sterilization: adopt non-mode of heating to carry out sterilization processing;
(5) sugaring: by the fruit of freezing mistake, under 0 ~ 3 DEG C of low temperature, admix starch sugaring 24 hours with its heavy white granulated sugar of about 40%, wherein the ratio of white granulated sugar and starch is 3:2;
(6) stifling: Kiwi berry pulp good for sugaring to be taken out and fumigates;
(7) pack: after being cooled by the Kiwi berry pulp fumigated, carry out vacuum packaging.
Fumigating pot is divided into three layers by described fumigating, and Kiwi berry pulp is placed on the superiors of fumigating pot, and the bottom of Kiwi berry pulp is lined with gauze, stifling material is put in the middle level of fumigating pot, the downside of stifling material is also lined with gauze, and the lower floor of fumigating pot puts into water, and then heating starts to fumigate;
Described stifling material comprises milk powder, flower sheet, blade, one or more in Chinese medicine by weight.Preserved kiwi fruit can be processed into the Speciality Foods or functional food with multiple local flavor in conjunction with this step.The present invention uses stifling mode also to maintain the genuineness of Kiwi berry to greatest extent, although other taste can be added in stifling process, but because Kiwi berry pulp does not directly contact with water, the moisture of Kiwi berry and the loss of nutriment can't be caused, particularly when the surface of Kiwi berry pulp has adhered to one deck starch and granulated sugar.
The Chinese medicine composition of described taste of traditional Chinese medicine fresh breath, comprises following component by weight, by matrimony vine 5 parts, the capsule of weeping forsythia 3 parts, peppermint 8 parts, 9 parts, date, hawthorn 5 parts, 3 parts, Poria cocos, 4 parts, Radix Glycyrrhizae, chrysanthemum 6 parts, tangerine peel 8 parts of box Radixs Astragali 3 parts.Preserved kiwi fruit can be processed into by this step of the present invention has taste fresh breath functional food, and has special local flavor.
Pericarp softening agent solution in the present invention just can the pericarp of then Kiwi berry when temperature is lower, and the molten formula of pericarp softening agent itself does not have toxicity, and be remove after steeping before I removes the peel directly to rinse, pericarp softening agent is molten, and to enter the possibility of pulp through pericarp very little, can not have influence on mouthfeel and the taste of Kiwi berry pulp.
The invention has the beneficial effects as follows: the present invention removes the peel simply easy to operate, the quality of pulp can not be had influence on, health environment-friendly, and maintain the genuineness of Kiwi berry to greatest extent.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with instantiation, setting forth the present invention further.
A processing method for preserved kiwi fruit, comprises the following steps,
(1) select materials: select the Kiwi berry of 8 maturations as processing raw material;
(2) remove the peel: prepare pericarp softening agent solution, be heated to 45 DEG C, then kiwifruit fruit is put into, about 13 minutes, pull out and are placed in bamboo basket, first rinse with clear water, then swing back and forth, pericarp is removed in stranding, and described pericarp softening agent solution comprises following component by weight, salt 20 parts, fatty acid cane sugar ester 5 parts, ethanol 10 parts, hydrogenated vegetable oil 5 parts and 500 parts, water;
(3) cut into slices: will the pulp of pericarp be gone to carry out slicing treatment, the pulp after section be put into immediately in freezer and carried out freezing processing, and freezing temperature is-3 DEG C;
(4) sterilization: adopt non-mode of heating to carry out sterilization processing;
(5) sugaring: by the fruit of freezing mistake, under 0 ~ 3 DEG C of low temperature, admix starch sugaring 24 hours with its heavy white granulated sugar of about 40%, wherein the ratio of white granulated sugar and starch is 3:2;
(6) stifling: Kiwi berry pulp good for sugaring to be taken out and fumigates;
(7) pack: after being cooled by the Kiwi berry pulp fumigated, carry out vacuum packaging.
Fumigate and fumigating pot is divided into three layers, Kiwi berry pulp is placed on the superiors of fumigating pot, and the bottom of Kiwi berry pulp is lined with gauze, stifling material is put in the middle level of fumigating pot, the downside of stifling material is also lined with gauze, and the lower floor of fumigating pot puts into water, and then heating starts to fumigate;
Stifling material comprises milk powder, flower sheet, blade, one or more in Chinese medicine by weight.Preserved kiwi fruit can be processed into the Speciality Foods or functional food with multiple local flavor in conjunction with this step.
The Chinese medicine composition of taste of traditional Chinese medicine fresh breath, comprises following component by weight, by matrimony vine 5 parts, the capsule of weeping forsythia 3 parts, peppermint 8 parts, 9 parts, date, hawthorn 5 parts, 3 parts, Poria cocos, 4 parts, Radix Glycyrrhizae, chrysanthemum 6 parts, tangerine peel 8 parts of box Radixs Astragali 3 parts.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. a processing method for preserved kiwi fruit, is characterized in that: comprise the following steps,
(1) select materials: select the Kiwi berry of 8 maturations as processing raw material;
(2) remove the peel: prepare pericarp softening agent solution, be heated to 40 ~ 50 DEG C, then kiwifruit fruit is put into, about 10 ~ 15 minutes, pull out and are placed in bamboo basket, first rinse with clear water, then swing back and forth, pericarp is removed in stranding, and described pericarp softening agent solution comprises following component by weight, salt 20 parts, fatty acid cane sugar ester 5 parts, ethanol 10 parts, hydrogenated vegetable oil 5 parts and 500 parts, water;
(3) cut into slices: will the pulp of pericarp be gone to carry out slicing treatment, the pulp after section be put into immediately in freezer and carried out freezing processing, and freezing temperature is-5 ~-2 DEG C;
(4) sterilization: adopt non-mode of heating to carry out sterilization processing;
(5) sugaring: by the fruit of freezing mistake, under 0 ~ 3 DEG C of low temperature, admix starch sugaring 24 hours with its heavy white granulated sugar of about 40%, wherein the ratio of white granulated sugar and starch is 3:2;
(6) stifling: Kiwi berry pulp good for sugaring to be taken out and fumigates;
(7) pack: after being cooled by the Kiwi berry pulp fumigated, carry out vacuum packaging.
2. the processing method of a kind of preserved kiwi fruit according to claim 1, it is characterized in that: fumigating pot is divided into three layers by described fumigating, Kiwi berry pulp is placed on the superiors of fumigating pot, the bottom of Kiwi berry pulp is lined with gauze, stifling material is put in the middle level of fumigating pot, the downside of stifling material is also lined with gauze, and the lower floor of fumigating pot puts into water, and then heating starts to fumigate.
3. the processing method of a kind of preserved kiwi fruit according to claim 2, is characterized in that: described stifling material comprises milk powder, flower sheet, blade, one or more in Chinese medicine by weight.
4. the processing method of a kind of preserved kiwi fruit according to claim 3, it is characterized in that: the Chinese medicine composition of described taste of traditional Chinese medicine fresh breath, comprise following component by weight, by matrimony vine 5 parts, the capsule of weeping forsythia 3 parts, peppermint 8 parts, 9 parts, date, hawthorn 5 parts, 3 parts, Poria cocos, 4 parts, Radix Glycyrrhizae, chrysanthemum 6 parts, tangerine peel 8 parts of box Radixs Astragali 3 parts.
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| CN201510472921.2A CN105076637A (en) | 2015-08-04 | 2015-08-04 | Preserved kiwi fruit processing method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724714A (en) * | 2016-02-28 | 2016-07-06 | 张慧 | Health hawthorn preserves |
| CN105941789A (en) * | 2016-04-29 | 2016-09-21 | 黄振忠 | Processing method of kiwi fruit preserves |
| CN105941803A (en) * | 2016-05-25 | 2016-09-21 | 蚌埠市金旺食品有限公司 | Preserved kiwi fruit with beautifying efficacy |
| CN106259714A (en) * | 2016-08-24 | 2017-01-04 | 安庆市宝风农业发展有限公司 | A kind of compound dried meat of tangerine body-building fruit and preparation method thereof |
| CN106720875A (en) * | 2016-12-14 | 2017-05-31 | 大连民族大学 | A kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function |
| CN107149026A (en) * | 2017-05-17 | 2017-09-12 | 神农架林区蜜蜂天堂食品有限公司 | Dried Chinese gooseberry and its production technology |
| CN107736471A (en) * | 2017-09-28 | 2018-02-27 | 福建省兴辉食品有限公司 | The processing technology of preserved kiwi fruit |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724714A (en) * | 2016-02-28 | 2016-07-06 | 张慧 | Health hawthorn preserves |
| CN105941789A (en) * | 2016-04-29 | 2016-09-21 | 黄振忠 | Processing method of kiwi fruit preserves |
| CN105941803A (en) * | 2016-05-25 | 2016-09-21 | 蚌埠市金旺食品有限公司 | Preserved kiwi fruit with beautifying efficacy |
| CN106259714A (en) * | 2016-08-24 | 2017-01-04 | 安庆市宝风农业发展有限公司 | A kind of compound dried meat of tangerine body-building fruit and preparation method thereof |
| CN106720875A (en) * | 2016-12-14 | 2017-05-31 | 大连民族大学 | A kind of preparation method of the cherry preserved fruit with intestines and stomach health-care function |
| CN106720875B (en) * | 2016-12-14 | 2020-09-22 | 大连民族大学 | Preparation method of preserved cherry with intestine and stomach health care function |
| CN107149026A (en) * | 2017-05-17 | 2017-09-12 | 神农架林区蜜蜂天堂食品有限公司 | Dried Chinese gooseberry and its production technology |
| CN107736471A (en) * | 2017-09-28 | 2018-02-27 | 福建省兴辉食品有限公司 | The processing technology of preserved kiwi fruit |
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Application publication date: 20151125 |