CN105230921A - Preserved kiwi fruit helpful for clearing heat and relieving summer-heat and preparation method thereof - Google Patents

Abstract

The present invention discloses a preserved kiwi fruit helpful for clearing heat and relieving summer-heat. The preserved kiwi fruit is prepared from the following raw materials in parts by weight: 540-560 parts of kiwi fruits, 15-20 parts of Benincasa hispida, 4-6 parts of lemon peels, 7-9 parts of wild chrysanthemum, 15-20 parts of dragon fruits, 4-6 parts of pinenut kernels, 8-10 parts of Luffa cylindrica, 6-8 parts of semen phaseoli, 5-7 parts of radix isatidis, 3-5 parts of shrimp meat, 10-12 parts of Momordica charantia, a proper amount of white granulated sugar and a proper amount of lactic acid bacteria. Fresh kiwi fruits are used and directly processed, and it is not necessary to perform long-time sugar soaking or use sulfur dioxide as a color retention agent to achieve the purpose of color retention, taste retention and preservation. The preserved kiwi fruit is rich in fruity taste, and has no sulfur dioxide residues. In the production process, the lactic acid bacteria is initially used for fermentation to improve the taste and flavor of the preserved kiwi fruit, and fermented preserved kiwi fruit can help digestion and improve human immunity; and the Benincasa hispida, the lemon peels and the wild chrysanthemum added into the preserved kiwi fruit not only contain rich nutrients, but also have effects in clearing heat and relieving summer-heat, inducing diuresis and reducing internal heat, etc.

Description

A kind of clearing away summerheat preserved kiwi fruit and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of clearing away summerheat preserved kiwi fruit and preparation method thereof.

Background technology

Kiwi berry has another name called " Chinese grooseberry ", " Longevity ", its fruit succulence, fruit texture is delicate, smell delicate fragrance, local flavor spy are good, are rich in VC, containing 20 several amino acids, and the multiple mineral element such as zinc, iron, calcium, phosphorus, selenium, there is the value of exploiting and utilizing such as high nutrition, medical treatment, health care.Because its front 26 kinds of fruit Middle nutrition that consumption figure is maximum are comprehensively the abundantest, and enjoy the good reputation of " king of fruit ", " the precious fruit in the world " in the world.Now become one of a lot of national fruit competitively developed in the world.

Kiwi berry in China mainly based on fresh fruit sale, but the berry of the thin succulence of Actinidia skin, and to ethylene-sensitive, harvest time is on the occasion of high temperature season, and after Fruit, very easily deliquescing is rotted, and has a strong impact on the development of Kiwi berry plant husbandry.And due to China's storage technique relatively backward, transport is smooth, causes loss to increase, occur getting bumper crops do not have a good harvest, not value-added situation of having a good harvest.Therefore, take Kiwi berry as raw material, the preserved kiwi fruit processing technology of anticorrisive agent is not added in research, while prolongation effective period of food quality, farthest can retain its nutritional labeling, for new way is opened up in the exploitation of kiwi products.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of clearing away summerheat preserved kiwi fruit and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of clearing away summerheat preserved kiwi fruit, is made up of the raw material of following weight portion: Kiwi berry 540-560, wax gourd 15-20, lemon pericarp 4-6, mountain chrysanthemum 7-9, dragon fruit 15-20, SEMEN PINI KORAIENSIS 4-6, sponge gourd 8-10, rde bean 6-8, Radix Isatidis 5-7, peeled shrimp 3-5, balsam pear 10-12, white granulated sugar is appropriate, lactic acid bacteria is appropriate.

The preparation method of described a kind of clearing away summerheat preserved kiwi fruit, comprises the following steps:

(1) select flesh firmness, without the medium well Kiwi berry rotted, clean up rear removal epidermis, be then cut into the kiwifruit piece that 6-8mm is thick;

(2) by cutting kiwifruit piece, to put into concentration be fast that the sodium elythorbate solution of 0.2% and the mixing of 0.6% citric acid are protected look solution and soaked, the calcium chloride solution continuation immersion 2-3h that concentration is 1.5% is put into again after taking out after 2-3h, then the hot water boiling 6-8min of 85-90 DEG C is put into, pull cooling post rinse out clean, then the lactic acid bacteria of about 3% is accessed, at the environment bottom fermentation 8-10h of 24-26 DEG C, for subsequent use;

(3) wax gourd, dragon fruit, sponge gourd, balsam pear are squeezed the juice after cleaning peeling, then add pectase and carry out enzymolysis, after 2-3h, enzymolysis liquid is carried out homogenizing together with SEMEN PINI KORAIENSIS, peeled shrimp processing; Lemon pericarp, mountain chrysanthemum, rde bean, Radix Isatidis are carried out ultramicronising pulverizing;

(4) material that the kiwifruit piece after fermentation and step (3) obtain is placed in the white sand liquid glucose that concentration is 35% together, first is ooze sugared 40-45min in the micro-wave oven of 320W at power, and then in vacuum be 0.05-0.09Mpa condition under carry out the vacuum sugar infiltration process of 150-200min, obtain sugaring Kiwi berry after removing vacuum;

(5) sugaring Kiwi berry being placed in air dry oven, is dry 10-12h, then cool to room temperature under the condition of 50-60 DEG C in temperature, obtains described clearing away summerheat preserved kiwi fruit.

Advantage of the present invention is: the present invention adopts fresh Kiwi berry directly to process, do not need to soak sugar for a long time, do not need to adopt sulfur dioxide as color stabilizer, just can reach and protect look, guarantor taste, corrosion-resistant object, product fruity is strong, without sulfur dioxide residue, and in manufacturing process, first uses lactic acid bacteria to ferment, not only improve mouthfeel and product special flavour, and by fermentation after preserved kiwi fruit can help digest, improve enteron aisle ecological environment, improve body immunity; The effects such as the wax gourd of adding, lemon pericarp, mountain chrysanthemum not only containing abundant nutrition, but also have clearing away summerheat, diuresis is reduced internal heat.

Detailed description of the invention

A kind of clearing away summerheat preserved kiwi fruit, is made up of the raw material of following weight portion (kg): Kiwi berry 540, wax gourd 15, lemon pericarp 4, mountain chrysanthemum 7, dragon fruit 15, SEMEN PINI KORAIENSIS 4, sponge gourd 8, rde bean 6, Radix Isatidis 5, peeled shrimp 3, balsam pear 10, white granulated sugar is appropriate, lactic acid bacteria is appropriate.

The preparation method of described a kind of clearing away summerheat preserved kiwi fruit, comprises the following steps:

(1) select flesh firmness, without the medium well Kiwi berry rotted, clean up rear removal epidermis, be then cut into the kiwifruit piece that 6mm is thick;

(2) by cutting kiwifruit piece, to put into concentration be fast that the sodium elythorbate solution of 0.2% and the mixing of 0.6% citric acid are protected look solution and soaked, the calcium chloride solution continuation immersion 2h that concentration is 1.5% is put into again after taking out after 2h, then the hot water boiling 6min of 85 DEG C is put into, pull cooling post rinse out clean, then the lactic acid bacteria of about 3% is accessed, at the environment bottom fermentation 8h of 24 DEG C, for subsequent use;

(3) wax gourd, dragon fruit, sponge gourd, balsam pear are squeezed the juice after cleaning peeling, then add pectase and carry out enzymolysis, after 2h, enzymolysis liquid is carried out homogenizing together with SEMEN PINI KORAIENSIS, peeled shrimp processing; Lemon pericarp, mountain chrysanthemum, rde bean, Radix Isatidis are carried out ultramicronising pulverizing;

(4) material that the kiwifruit piece after fermentation and step (3) obtain is placed in the white sand liquid glucose that concentration is 35% together, first is ooze sugared 40min in the micro-wave oven of 320W at power, and then in vacuum be 0.05Mpa condition under carry out the vacuum sugar infiltration process of 150min, obtain sugaring Kiwi berry after removing vacuum;

(5) sugaring Kiwi berry being placed in air dry oven, is dry 10h, then cool to room temperature under the condition of 50 DEG C in temperature, obtains described clearing away summerheat preserved kiwi fruit.

Claims (2)

1. a clearing away summerheat preserved kiwi fruit, it is characterized in that, be made up of the raw material of following weight portion: Kiwi berry 540-560, wax gourd 15-20, lemon pericarp 4-6, mountain chrysanthemum 7-9, dragon fruit 15-20, SEMEN PINI KORAIENSIS 4-6, sponge gourd 8-10, rde bean 6-8, Radix Isatidis 5-7, peeled shrimp 3-5, balsam pear 10-12, white granulated sugar is appropriate, lactic acid bacteria is appropriate.

2. the preparation method of a kind of clearing away summerheat preserved kiwi fruit according to claim 1, is characterized in that, comprise the following steps:

(1) select flesh firmness, without the medium well Kiwi berry rotted, clean up rear removal epidermis, be then cut into the kiwifruit piece that 6-8mm is thick;

(2) by cutting kiwifruit piece, to put into concentration be fast that the sodium elythorbate solution of 0.2% and the mixing of 0.6% citric acid are protected look solution and soaked, the calcium chloride solution continuation immersion 2-3h that concentration is 1.5% is put into again after taking out after 2-3h, then the hot water boiling 6-8min of 85-90 DEG C is put into, pull cooling post rinse out clean, then the lactic acid bacteria of about 3% is accessed, at the environment bottom fermentation 8-10h of 24-26 DEG C, for subsequent use;

(3) wax gourd, dragon fruit, sponge gourd, balsam pear are squeezed the juice after cleaning peeling, then add pectase and carry out enzymolysis, after 2-3h, enzymolysis liquid is carried out homogenizing together with SEMEN PINI KORAIENSIS, peeled shrimp processing; Lemon pericarp, mountain chrysanthemum, rde bean, Radix Isatidis are carried out ultramicronising pulverizing;

(4) material that the kiwifruit piece after fermentation and step (3) obtain is placed in the white sand liquid glucose that concentration is 35% together, first is ooze sugared 40-45min in the micro-wave oven of 320W at power, and then in vacuum be 0.05-0.09Mpa condition under carry out the vacuum sugar infiltration process of 150-200min, obtain sugaring Kiwi berry after removing vacuum;

(5) sugaring Kiwi berry being placed in air dry oven, is dry 10-12h, then cool to room temperature under the condition of 50-60 DEG C in temperature, obtains described clearing away summerheat preserved kiwi fruit.