CN105613909A

CN105613909A - Candied kiwi fruits

Info

Publication number: CN105613909A
Application number: CN201410595876.5A
Authority: CN
Inventors: 杨江莲
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-10-30
Filing date: 2014-10-30
Publication date: 2016-06-01

Abstract

The invention provides a making method of natural candied kiwi fruits. The making method comprises the following steps of selecting kiwi fruits: selecting the kiwi fruits which are 70-80% ripe; peeling the selected kiwi fruits: performing immersing and cooking on the selected kiwi fruits for 1 minute in a caustic soda solutionof which the water temperature is 95 DEG C and the concentration is 25%; cutting the peeled kiwi fruits into kiwi fruit slices: washing down hydrochloric acid liquid from the peeled kiwi fruits with water, wherein the thickness of the kiwi fruit slices is 5-6mm; performing color protection for 20 minutes on the kiwi fruit slices in a 0.2% sodium bisulfite solution; softening the kiwi fruit slices after color protection: timely putting the kiwi fruit slices into 35-38% sugar liquid, and performing boiling for 6-8 minutes; macerating the softened kiwi fruit slices: macerating the softened kiwi fruit slices in 65% cool sugar until the kiwi fruit slices are immersed; candying the macerated kiwi fruit slices: cooking the macerated kiwi fruit slices for 12-15 minutes in sugar liquid of which the concentration is 65%; drying the candied kiwi fruit slices: drying the candied kiwi fruit slices at 45-50 DEG C for 4 hours, and drying the dried kiwi fruit slices at 50-60 DEG C for 4-5 hours; and performing classification and packaging. The finished products of the candied kiwi fruits present light green and yellow, or dark fawn, are consistent in colors, glossy, and palatable in sweet and acid degrees, have original good flavor of the candied kiwi fruits, are free of peculiar smell, are moderate in texture and soft and hard degrees, and do not have the phenomenon that sucrose crystallization is generated on the surfaces of the candied kiwi fruits and in the candied kiwi fruits and the phenomenon that too much inverted sugar can generate moisture absorption in high-temperature wet seasons.

Description

Preserved kiwi fruit

Technical field

The present invention relates to the manufacture method of a kind of fresh fruit preserved fruit, particularly a kind of natural kiwi fruit making process of candied.

Background technology

Fructus actinidiae chinensis contains outside abundant vitamin C, A, E and potassium, magnesium, cellulose, possibly together with the more rare nutritional labeling folic acid of other fruit, carotene, calcium, lutein, aminoacid, natural inositol. The calcium content of Fructus actinidiae chinensis is 2.6 times of grapefruit, 17 times of Fructus Mali pumilae, 4 times of Fructus Musae, ascorbic content is 2 times of orange. Fructus actinidiae chinensis contains abundant vitamin C, can strengthening immune system, promote wound healing and the absorption to irony; It rich in inositol and aminoacid, depression can be suppressed, supplement mental consumed nutrition; The perfect ratio of its low-sodium and high-potassium, can supplement the muscle power that overtime work of staying up late loses.

Fructus actinidiae chinensis sarcocarp fertilizer juice is many, and delicate fragrance is delicious, and sweet acid is pleasant, storage tolerance, the preserved kiwi fruit sweet and sour palatability made of Kiwi fresh fruit, unique flavor.

Summary of the invention

The present invention provide a kind of simple, maintain the preserved kiwi fruit of the natural rich taste of Fructus actinidiae chinensis��

The technical scheme is that the manufacture method of a kind of natural preserved kiwi fruit, including step by as follows:

Choosing fruit-peeling section softening impregnates candy drying classification packaging;

(1) select fruit: select 7��8 mellow fruits; Core is little, and fruit diameter is at the Fructus actinidiae chinensis of more than 25mm;

(2) peeling: 95 DEG C of warm water, concentration 25% caustic lye of soda in digestion 1 minute, treat that peeling is pulled in skin blackening out, wash down with water, pour into immediately in 0.5% hydrochloric acid solution and neutralize and color fixative;

(3) section: wash down hydrochloric acid solution with water, with microtome, sheet thickness 5��6mm; Chankings is color fixative 20 minutes in 0.2% sodium sulfite solution, it is desirable to complete chankings to immerse in solution;

(4) softening: chankings is placed in 35��38% sugar liquid in time and boils 6��8 minutes, be as the criterion with well-done, be gently agitated for; The every pot of about 15��20kg that feeds intake;

(5) dipping: the chankings of softening is immersed in 65% soaking with sugar that cools and does not have chankings; Utilize the moisture in osmotic pressure sucking-off chankings; (6) candy: to pull chankings out, boil in the sugar liquid of concentration 65% 12��15 minutes, treat seed slightly fragrance, pull out and drain;

(7) dry: chankings is layered on bamboo tray, dry 4 hours at 45��50 DEG C, stir with instrument, flat with pinching by core, dry 4��5 hours at 50 DEG C��60 DEG C;

(8) classification packaging: by color and luster, size fractionation packaging.

Beneficial effect

This finished product preserved kiwi fruit is light green yellow or deep yellow brown, and color and luster is consistent, glossy, and sweet and sour palatability has the due excellent flavor of preserved kiwi fruit, free from extraneous odour. Quality soft or hard appropriateness, does not flow sugar, not founding.

Detailed description of the invention

The operating technology main points of the present invention:

(1) select fruit: select 7��8 mellow fruits. Core is little, and fruit diameter, at the Fructus actinidiae chinensis of more than 25mm, rejects the fruit that soft decayed fruit, disease pest fruit and seed turn white;

(4) softening: chankings is placed in 35��38% sugar liquid in time and boils 6��8 minutes, be as the criterion with well-done, be gently agitated for. The every pot of about 15��20kg that feeds intake;

Claims

1. a manufacture method for preserved kiwi fruit, including step by as follows:

(3) section: wash down hydrochloric acid solution with water, with microtome, sheet thickness 5��6mm; Chankings is color fixative 20 minutes in 0.2% sodium sulfite solution;

(4) softening: chankings is placed in 35��38% sugar liquid in time and boils 6��8 minutes, be as the criterion with well-done, be gently agitated for;

The every pot of about 15��20kg that feeds intake;

(5) dipping: the chankings of softening is immersed in 65% soaking with sugar that cools and does not have chankings;

(6) candy: to boil in the sugar liquid of concentration 65% 12��15 minutes, treat seed slightly fragrance, pull out and drain;

(7) dry: chankings is layered on bamboo tray, dry 4 hours at 45��50 DEG C, flat with pinching by core, dry 4��5 hours at 50 DEG C��60 DEG C;