CN105767134A - Preparation method of dried kiwi fruits - Google Patents
Preparation method of dried kiwi fruits Download PDFInfo
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- CN105767134A CN105767134A CN201610122168.9A CN201610122168A CN105767134A CN 105767134 A CN105767134 A CN 105767134A CN 201610122168 A CN201610122168 A CN 201610122168A CN 105767134 A CN105767134 A CN 105767134A
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- Prior art keywords
- actinidiae chinensis
- fructus actinidiae
- fructus
- kiwi fruits
- dried
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 26
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 239000012267 brine Substances 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000002386 leaching Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 12
- 239000002023 wood Substances 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000013616 tea Nutrition 0.000 claims description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 244000166124 Eucalyptus globulus Species 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 239000011790 ferrous sulphate Substances 0.000 claims description 4
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 4
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 4
- 229930182490 saponin Natural products 0.000 claims description 4
- 150000007949 saponins Chemical class 0.000 claims description 4
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 239000001433 sodium tartrate Substances 0.000 claims description 4
- 229960002167 sodium tartrate Drugs 0.000 claims description 4
- 235000011004 sodium tartrates Nutrition 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 239000000758 substrate Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 9
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 230000008569 process Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 241000282553 Macaca Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a preparation method of dried kiwi fruits. The preparation method comprises the following steps: fresh kiwi fruits are collected, the collected kiwi fruits are washed clean and precooled, the precooled kiwi fruits are peeled and sliced, the sliced kiwi fruits are subjected to a preservative agent spraying, the preserved kiwi fruits are dried and cold stored, the cold stored kiwi fruits are sent out from a storage and packaged, and the finished products are obtained. The beneficial effects are as follows: the production method of the dried kiwi fruit products can fully retain nutrients in the kiwi fruits, improves the varieties of the extended product of the kiwi fruits, avoids the resource wastes of the kiwi fruits due to short maturing period and easy rot, and is simple in operation and easy to master. The finished products are convenient in consumption, rich in VC, VA, VE and a variety of vitamins and antioxidants, and suitable for a long-term consumption.
Description
Technical field
The present invention relates to food processing technology field, the preparation method being specifically related to a kind of dried Chinese gooseberry.
Background technology
Fructus actinidiae chinensis, also referred to as kiwi fruit, fox Fructus Persicae, Fructus actinidiae chinensis, carambola, wood, Mao Muguo, MATENG fruit, poplar Tang Li etc., fruit shape is generally ellipticity, early stage outward appearance is green and brown color, and in bronzing after maturation, epidermis covers dense fine hair, inedible, it is the sarcocarp in bright green and the seed of row's black or redness in it.Because of macaque eating, therefore named Fructus actinidiae chinensis；Also have saying to be because peel and cover hair, seemingly macaque and gain the name；Fructus actinidiae chinensis contains abundant mineral, including the calcium enriched, phosphorus, ferrum, possibly together with carotene and multivitamin, has important effect to keeping health；
Owing to the Fructus actinidiae chinensis period of maturation is short, it is difficult to ensure and deposits, it is a kind of seasonal fruit, cause that Fructus actinidiae chinensis concentrates listing, if can not be fallen by market comsupton, the waste of resource can be caused, at present, Fructus actinidiae chinensis is taken as fruit directly to be eaten mostly, and Fructus actinidiae chinensis is in normal storage, easily rot, therefore Fructus actinidiae chinensis is fabricated to dry products, it it is comparatively novel technical method, but dried Chinese gooseberry is in normal preparation at present, scarcity due to technology, the dried Chinese gooseberry nutrient major part prepared all can run off, in the preparation simultaneously, also easily cause secondary pollution, the delicious health that impact is actual.
Summary of the invention
The technical problem to be solved is in that to provide a kind of delicious in taste, it is ensured that Fructus actinidiae chinensis Middle nutrition material does not run off, the preparation method of the dried Chinese gooseberry that mouthfeel alcohol is positive
The technical problem to be solved realizes by the following technical solutions:
The preparation method of a kind of dried Chinese gooseberry, it is characterised in that step is as follows:
1) market is purchased or plucks the ripe Fructus actinidiae chinensis of fresh ninety percent, and the Fructus actinidiae chinensis shedding time ensures within 48 hours, and needs unified in Fructus actinidiae chinensis bottle, and Fructus actinidiae chinensis must assure that the root base of a fruit smoothes out, without rotting, and mechanical wound；
2) tentatively being cleaned by above-mentioned Fructus actinidiae chinensis, be then placed in freezer, pre-cooling 20-30min, the temperature in freezer controls at 3-5 DEG C, and gas concentration lwevel controls as 25-35%, humid control at 60-68%；
3) after being taken out by the Fructus actinidiae chinensis after pre-cooling in step 1, taking light salt brine and Fructus actinidiae chinensis carries out a drip washing, then adopting clear water again to rinse the light salt brine being attached to Fructus actinidiae chinensis surface, the concentration of light salt brine is advisable at 4-7%；
4) taking a leaching and scald tank, add clear water in tank, heating is to boiling, and the Fructus actinidiae chinensis after then step 5 being processed is put into wherein, and 3-5min is scalded in leaching；
5) after end is scalded in above-mentioned steps 4 leaching, rapidly Fructus actinidiae chinensis is taken out, be then placed in frozen water and cool down rapidly Fructus actinidiae chinensis, then take out, the peel of Fructus actinidiae chinensis is removed, then cuts into slices, it is ensured that the thickness of every is at 0.5-1.2cm；
The cold water alternately of heat processes, and plays the initial gross separation between peel and fruit, and Ei ensures that the nutrient within fruit does not run off, it is simple to the removing of peel；
6) after the Fructus actinidiae chinensis tiling after above-mentioned peeling being cut into slices, then it is dried naturally or cold wind dries up surface moisture, then adopt antistaling agent to carry out once full fruit and spray；
Antistaling agent is selected: after chitosan 1-3g, tea polyphenols 2-5g, green tea powder 3-4g, Fructus Zanthoxyli extract 2-3g, sodium alginate 1-3g, potassium sorbate 2-3g, lactic acid 2-4g, sodium tartrate 3-4g, tea saponin 1-3g, citric acid 1-3g, ferrous sulfate 2-3g, sodium carbonate 4-5g, deionized water 600-800g carry out mix and blend, composite prepared；
7) Fructus actinidiae chinensis of antistaling agent after above-mentioned sprinkling being put into drying baker, control oven temperature and be 60-80 DEG C, then put it into wherein, baking, until fruit percentage of water loss is when 15-18%, is taken out；
8) Fructus actinidiae chinensis of section in step 7 is placed in vacuum hot-air dry machine, controls temperature at 80-90 DEG C, and air port place arranges sterilization incense and lights, dry until Fructus actinidiae chinensis be water content below 6%, can stop drying, collect；
Described sterilization incense adopts: Radix Sophorae Flavescentis extract 2-3g, Fructus Zanthoxyli extract 1-3g, Fructus cnidii extract 2-3g, Eucalyptus wood powder 30-40g, Lignum cinnamomi camphorae wood powder 10-20g, gelatin substrate 15-25g be stirred composite after, prepare；
Adopt plant source incense to carry out sootiness process, it is ensured that dried Chinese gooseberry surface does not have bacteria breed and residual, improve the holding time, it is ensured that the nutrient of product will not run off；
9) being placed in freezer by the product after collection, controlling temperature is 1-2 DEG C, humidity 25-35%, seals after preserving 1-3 days, takes out, employing vacuum bag packages.
The invention has the beneficial effects as follows: adopt the dried Chinese gooseberry goods that this method produces, the nutrient substance of Fructus actinidiae chinensis can be sufficiently reserved, improve the extension product kind of Fructus actinidiae chinensis, avoid Fructus actinidiae chinensis because of the processing maturation period wasting of resources caused short, perishable, this method is simple to operate, be prone to grasp, finished product instant, rich in the multivitamins such as VC, VA, VE and antioxidant, suitable permanent edible.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of preparation method of dried Chinese gooseberry, step is as follows:
1) market is purchased or plucks the ripe Fructus actinidiae chinensis of fresh ninety percent, and the Fructus actinidiae chinensis shedding time ensures within 48 hours, and needs unified in Fructus actinidiae chinensis bottle, and Fructus actinidiae chinensis must assure that the root base of a fruit smoothes out, without rotting, and mechanical wound；
2) tentatively being cleaned by above-mentioned Fructus actinidiae chinensis, be then placed in freezer, pre-cooling 20min, the temperature in freezer controls at 3 DEG C, and it is 25% that gas concentration lwevel controls, humid control is 60%；
3) after being taken out by the Fructus actinidiae chinensis after pre-cooling in step 1, taking light salt brine and Fructus actinidiae chinensis carries out a drip washing, then adopting clear water again to rinse the light salt brine being attached to Fructus actinidiae chinensis surface, the concentration of light salt brine is advisable 4%；
4) taking a leaching and scald tank, add clear water in tank, heating is to boiling, and the Fructus actinidiae chinensis after then step 5 being processed is put into wherein, and 3min is scalded in leaching；
5) after end is scalded in above-mentioned steps 4 leaching, rapidly Fructus actinidiae chinensis is taken out, be then placed in frozen water and cool down rapidly Fructus actinidiae chinensis, then take out, the peel of Fructus actinidiae chinensis is removed, then cuts into slices, it is ensured that the thickness of every is at 0.5cm；
The cold water alternately of heat processes, and plays the initial gross separation between peel and fruit, and Ei ensures that the nutrient within fruit does not run off, it is simple to the removing of peel；
6) after the Fructus actinidiae chinensis tiling after above-mentioned peeling being cut into slices, then it is dried naturally or cold wind dries up surface moisture, then adopt antistaling agent to carry out once full fruit and spray；
Antistaling agent is selected: after chitosan 1g, tea polyphenols 2g, green tea powder 3g, Fructus Zanthoxyli extract 2g, sodium alginate 1g, potassium sorbate 2g, lactic acid 2g, sodium tartrate 3g, tea saponin 1g, citric acid 1g, ferrous sulfate 2g, sodium carbonate 4g, deionized water 600g carry out mix and blend, composite prepared；
7) Fructus actinidiae chinensis of antistaling agent after above-mentioned sprinkling being put into drying baker, control oven temperature and be 60-80 DEG C, then put it into wherein, baking, until fruit percentage of water loss is when 15-18%, is taken out；
8) Fructus actinidiae chinensis of section in step 7 is placed in vacuum hot-air dry machine, controls temperature at 80 DEG C, and air port place arranges sterilization incense and lights, dry until Fructus actinidiae chinensis be water content below 6%, can stop drying, collect；
Described sterilization incense adopts: Radix Sophorae Flavescentis extract 2g, Fructus Zanthoxyli extract 1g, Fructus cnidii extract 2g, Eucalyptus wood powder 30g, Lignum cinnamomi camphorae wood powder 10g, gelatin substrate 15g be stirred composite after, prepare；
Adopt plant source incense to carry out sootiness process, it is ensured that dried Chinese gooseberry surface does not have bacteria breed and residual, improve the holding time, it is ensured that the nutrient of product will not run off；
9) being placed in freezer by the product after collection, controlling temperature is 1 DEG C, humidity 25%, seals after preserving 1 day, takes out, employing vacuum bag packages.
Embodiment 2
A kind of preparation method of dried Chinese gooseberry, step is as follows:
1) market is purchased or plucks the ripe Fructus actinidiae chinensis of fresh ninety percent, and the Fructus actinidiae chinensis shedding time ensures within 48 hours, and needs unified in Fructus actinidiae chinensis bottle, and Fructus actinidiae chinensis must assure that the root base of a fruit smoothes out, without rotting, and mechanical wound；
2) tentatively being cleaned by above-mentioned Fructus actinidiae chinensis, be then placed in freezer, pre-cooling 30min, the temperature in freezer controls at 5 DEG C, and it is 35% that gas concentration lwevel controls, humid control is 68%；
3) after being taken out by the Fructus actinidiae chinensis after pre-cooling in step 1, taking light salt brine and Fructus actinidiae chinensis carries out a drip washing, then adopting clear water again to rinse the light salt brine being attached to Fructus actinidiae chinensis surface, the concentration of light salt brine is advisable 7%；
4) taking a leaching and scald tank, add clear water in tank, heating is to boiling, and the Fructus actinidiae chinensis after then step 5 being processed is put into wherein, and 5min is scalded in leaching；
5) after end is scalded in above-mentioned steps 4 leaching, rapidly Fructus actinidiae chinensis is taken out, be then placed in frozen water and cool down rapidly Fructus actinidiae chinensis, then take out, the peel of Fructus actinidiae chinensis is removed, then cuts into slices, it is ensured that the thickness of every is at 1.2cm；
The cold water alternately of heat processes, and plays the initial gross separation between peel and fruit, and Ei ensures that the nutrient within fruit does not run off, it is simple to the removing of peel；
6) after the Fructus actinidiae chinensis tiling after above-mentioned peeling being cut into slices, then it is dried naturally or cold wind dries up surface moisture, then adopt antistaling agent to carry out once full fruit and spray；
Antistaling agent is selected: after chitosan 3g, tea polyphenols 5g, green tea powder 4g, Fructus Zanthoxyli extract 3g, sodium alginate 3g, potassium sorbate 3g, lactic acid 4g, sodium tartrate 4g, tea saponin 3g, citric acid 3g, ferrous sulfate 3g, sodium carbonate 5g, deionized water 800g carry out mix and blend, composite prepared；
7) Fructus actinidiae chinensis of antistaling agent after above-mentioned sprinkling being put into drying baker, controlling oven temperature is 80 DEG C, then puts it into wherein, and baking, until fruit percentage of water loss is when 18%, is taken out；
8) Fructus actinidiae chinensis of section in step 7 is placed in vacuum hot-air dry machine, controls temperature at 80-90 DEG C, and air port place arranges sterilization incense and lights, dry until Fructus actinidiae chinensis be water content below 6%, can stop drying, collect；
Described sterilization incense adopts: Radix Sophorae Flavescentis extract 3g, Fructus Zanthoxyli extract 3g, Fructus cnidii extract 3g, Eucalyptus wood powder 40g, Lignum cinnamomi camphorae wood powder 20g, gelatin substrate 25g be stirred composite after, prepare；
Adopt plant source incense to carry out sootiness process, it is ensured that dried Chinese gooseberry surface does not have bacteria breed and residual, improve the holding time, it is ensured that the nutrient of product will not run off；
9) being placed in freezer by the product after collection, controlling temperature is 2 DEG C, humidity 35%, seals after preserving 3 days, takes out, employing vacuum bag packages.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; 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 both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (1)
1. the preparation method of a dried Chinese gooseberry, it is characterised in that step is as follows:
1) market is purchased or plucks the ripe Fructus actinidiae chinensis of fresh ninety percent, and the Fructus actinidiae chinensis shedding time ensures within 48 hours, and needs unified in Fructus actinidiae chinensis bottle, and Fructus actinidiae chinensis must assure that the root base of a fruit smoothes out, without rotting, and mechanical wound；
2) tentatively being cleaned by above-mentioned Fructus actinidiae chinensis, be then placed in freezer, pre-cooling 20-30min, the temperature in freezer controls at 3-5 DEG C, and gas concentration lwevel controls as 25-35%, humid control at 60-68%；
3) after being taken out by the Fructus actinidiae chinensis after pre-cooling in step 1, taking light salt brine and Fructus actinidiae chinensis carries out a drip washing, then adopting clear water again to rinse the light salt brine being attached to Fructus actinidiae chinensis surface, the concentration of light salt brine is advisable at 4-7%；
4) taking a leaching and scald tank, add clear water in tank, heating is to boiling, and the Fructus actinidiae chinensis after then step 5 being processed is put into wherein, and 3-5min is scalded in leaching；
5) after end is scalded in above-mentioned steps 4 leaching, rapidly Fructus actinidiae chinensis is taken out, be then placed in frozen water and cool down rapidly Fructus actinidiae chinensis, then take out, the peel of Fructus actinidiae chinensis is removed, then cuts into slices, it is ensured that the thickness of every is at 0.5-1.2cm；
6) after the Fructus actinidiae chinensis tiling after above-mentioned peeling being cut into slices, then it is dried naturally or cold wind dries up surface moisture, then adopt antistaling agent to carry out once full fruit and spray；
Antistaling agent is selected: after chitosan 1-3g, tea polyphenols 2-5g, green tea powder 3-4g, Fructus Zanthoxyli extract 2-3g, sodium alginate 1-3g, potassium sorbate 2-3g, lactic acid 2-4g, sodium tartrate 3-4g, tea saponin 1-3g, citric acid 1-3g, ferrous sulfate 2-3g, sodium carbonate 4-5g, deionized water 600-800g carry out mix and blend, composite prepared；
7) Fructus actinidiae chinensis of antistaling agent after above-mentioned sprinkling being put into drying baker, control oven temperature and be 60-80 DEG C, then put it into wherein, baking, until fruit percentage of water loss is when 15-18%, is taken out；
8) Fructus actinidiae chinensis of section in step 7 is placed in vacuum hot-air dry machine, controls temperature at 80-90 DEG C, and air port place arranges sterilization incense and lights, dry until Fructus actinidiae chinensis be water content below 6%, can stop drying, collect；
Described sterilization incense adopts: Radix Sophorae Flavescentis extract 2-3g, Fructus Zanthoxyli extract 1-3g, Fructus cnidii extract 2-3g, Eucalyptus wood powder 30-40g, Lignum cinnamomi camphorae wood powder 10-20g, gelatin substrate 15-25g be stirred composite after, prepare；
9) being placed in freezer by the product after collection, controlling temperature is 1-2 DEG C, humidity 25-35%, seals after preserving 1-3 days, takes out, employing vacuum bag packages.
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| CN201610122168.9A CN105767134A (en) | 2016-03-03 | 2016-03-03 | Preparation method of dried kiwi fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106262073A (en) * | 2016-08-15 | 2017-01-04 | 瓜州冰雪果业有限公司 | A kind of preparation method of honeydew melon crispy slice |
| 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 |
| CN114651867A (en) * | 2022-03-29 | 2022-06-24 | 湖南省林业科学院 | Gardenia fruit treatment method |
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| CN1613506A (en) * | 2003-11-03 | 2005-05-11 | 中国农业科学院农产品加工研究所 | Sterilizing fumet and industrial manufacture |
| CN103704327A (en) * | 2013-12-16 | 2014-04-09 | 苏州安特实业有限公司 | Kiwi fruit preservative and preparation method thereof |
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| CN1613506A (en) * | 2003-11-03 | 2005-05-11 | 中国农业科学院农产品加工研究所 | Sterilizing fumet and industrial manufacture |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262073A (en) * | 2016-08-15 | 2017-01-04 | 瓜州冰雪果业有限公司 | A kind of preparation method of honeydew melon crispy slice |
| 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 |
| CN114651867A (en) * | 2022-03-29 | 2022-06-24 | 湖南省林业科学院 | Gardenia fruit treatment method |
| CN114651867B (en) * | 2022-03-29 | 2023-08-18 | 湖南省林业科学院 | Gardenia fruit treatment method |
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