CN105230924A - Red yeast rice fat-reducing and weight-losing preserved kiwi fruit and preparation method thereof - Google Patents

Abstract

The invention discloses a red yeast rice fat-reducing and weight-losing preserved kiwi fruit, which is prepared from the following raw materials in parts by weight: 550 to 560 parts of kiwi fruit, 20 to 30 parts of red yeast rice, 6 to 8 parts of sea sedge, 2 to 4 parts of corn oil, 4 to 6 parts of yolk powder, 5 to 8 parts of hazelnut kernel, 7 to 9 parts of konjak powder, 3 to 4 parts of cassia seed, 1 to 2 parts of bee pollen, 5 to 7 parts of gentrin knotweed, 6 to 8 parts of turmeric, a proper amount of white granulated sugar, and a proper amount of lactobacillus. The fresh kiwi fruits are directly processed, the fresh kiwi fruits are not soaked in sugar for a long time, sulfur dioxide is not used as the color protecting agent, and the provided preparation method can achieve the goals of color protection, taste protection, and antisepsis. The fruit fragrance is rich, no sulfur dioxide is left on the product, in the preparation process, lactobacillus is used to carry out fermentation at first, the taste and flavor of the product are both improved, moreover, the fermented preserved kiwi fruit can help digestion, improve the intestinal ecological environment and enhance the human immunity; and the added red yeast rice, sea sedge, gentrin knotweed, and turmeric can cooperate with each other to generate functions of reducing fat and weight.

Description

A kind of red yeast rice lowering blood-fat and reducing weight preserved kiwi fruit and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of red yeast rice lowering blood-fat and reducing weight 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 red yeast rice lowering blood-fat and reducing weight preserved kiwi fruit and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of red yeast rice lowering blood-fat and reducing weight preserved kiwi fruit, is made up of the raw material of following weight portion: Kiwi berry 550-560, red yeast rice 20-30, sea sedge 6-8, corn oil 2-4, yolk powder 4-6, hazelnut kernel 5-8, konjaku flour 7-9, cassia seed 3-4, Bee Pollen 1-2, giant knotweed 5-7, turmeric 6-8, white granulated sugar is appropriate, lactic acid bacteria is appropriate.

The preparation method of described a kind of red yeast rice lowering blood-fat and reducing weight 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) cassia seed, giant knotweed, turmeric are added red yeast rice after adding 6-7 soak by water 50-60min doubly, sea sedge, hazelnut kernel be dipped to temperature cool to room temperature, then defibrination postlyophilization, obtains freeze-dried powder;

(4) kiwifruit piece after fermentation, freeze-dried powder, corn oil, yolk powder, konjaku flour, Bee Pollen are 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 red yeast rice lowering blood-fat and reducing weight 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 red yeast rice, sea sedge etc. that add are arranged in pairs or groups with giant knotweed, turmeric etc. and are had the effects such as lowering blood-fat and reducing weight.

Detailed description of the invention

A kind of red yeast rice lowering blood-fat and reducing weight preserved kiwi fruit, is made up of the raw material of following weight portion (kg): Kiwi berry 550, red yeast rice 20, sea sedge 6, corn oil 2, yolk powder 4, hazelnut kernel 5, konjaku flour 7, cassia seed 3, Bee Pollen 1, giant knotweed 5, turmeric 6, white granulated sugar is appropriate, lactic acid bacteria is appropriate.

The preparation method of described a kind of red yeast rice lowering blood-fat and reducing weight 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) cassia seed, giant knotweed, turmeric are added red yeast rice after adding the soak by water 50min of 6 times, sea sedge, hazelnut kernel be dipped to temperature cool to room temperature, then defibrination postlyophilization, obtains freeze-dried powder;

(4) kiwifruit piece after fermentation, freeze-dried powder, corn oil, yolk powder, konjaku flour, Bee Pollen are 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 red yeast rice lowering blood-fat and reducing weight preserved kiwi fruit.

Claims (2)

1. a red yeast rice lowering blood-fat and reducing weight preserved kiwi fruit, it is characterized in that, be made up of the raw material of following weight portion: Kiwi berry 550-560, red yeast rice 20-30, sea sedge 6-8, corn oil 2-4, yolk powder 4-6, hazelnut kernel 5-8, konjaku flour 7-9, cassia seed 3-4, Bee Pollen 1-2, giant knotweed 5-7, turmeric 6-8, white granulated sugar is appropriate, lactic acid bacteria is appropriate.

2. the preparation method of a kind of red yeast rice lowering blood-fat and reducing weight 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) cassia seed, giant knotweed, turmeric are added red yeast rice after adding 6-7 soak by water 50-60min doubly, sea sedge, hazelnut kernel be dipped to temperature cool to room temperature, then defibrination postlyophilization, obtains freeze-dried powder;

(4) kiwifruit piece after fermentation, freeze-dried powder, corn oil, yolk powder, konjaku flour, Bee Pollen are 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 red yeast rice lowering blood-fat and reducing weight preserved kiwi fruit.