CN105941789A - Processing method of kiwi fruit preserves - Google Patents
Processing method of kiwi fruit preserves Download PDFInfo
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- CN105941789A CN105941789A CN201610275413.XA CN201610275413A CN105941789A CN 105941789 A CN105941789 A CN 105941789A CN 201610275413 A CN201610275413 A CN 201610275413A CN 105941789 A CN105941789 A CN 105941789A
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- fruit
- actinidiae chinensis
- fructus actinidiae
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a processing method of kiwi fruit preserves and belongs to the technical field of preserve processing. The concrete production includes the following ten steps: kiwifruit raw material selecting, peeling, slicing, color protecting, hardening, rinsing, salting, sugar boiling and soaking, drying and sunning, and packaging. The processing method effectively solves the problems that the kiwi fruits are easily perishable, intolerant to storage, and not easy to save. The beneficial effects are as follows: the kiwi fruits are prepared into the leisure preserves which are easy to carry, easy to store, good in taste, and loved by people, and the processing method can keep the original nutritive contents of the kiwifruits, and the kiwi fruit preserves are health-care, convenient in consumption and clean and hygeian.
Description
Technical field
The present invention relates to a kind of making food processing, be specifically related to the processing method of a kind of preserve, the processing method of a kind of Fructus actinidiae chinensis preserve, belong to preserve processing technique field.
Background technology
Fructus actinidiae chinensis (Actinidia chinensis
Planch), also referred to as kiwi fruit, fox Fructus Persicae, Fructus actinidiae chinensis, carambola, wood, Mao Muguo, MATENG fruit, poplar Tang Li etc., really shape is generally ellipticity, outward appearance is green and brown color in early days, and in bronzing after maturation, epidermis covers dense fine hair, inedible, it is the sarcocarp in bright green and row's black or the seed of 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, be that a kind of quality is fresh and tender, nutritious, fruit that local flavor is delicious.
The quality of Fructus actinidiae chinensis is soft, in addition to containing vitamin C, A, E and the potassium enriched, 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, and ascorbic content is 2 times of orange.Therefore, its nutritive value exceeds well over other fruit.The most valuable, Fructus actinidiae chinensis is possibly together with magnesium rare in other fruit.For the Ms liked to be beautiful, kiwi fruit is most suitable diet food.Therefore Fructus actinidiae chinensis is also referred to as " fruit treasure ", the good reputation of " king in Guo ".
Kiwi berry nutritious abundant, but the tender juice of fresh fruit meat is many, easily rots, not storage tolerance, and it is somewhat sour and astringent, some people does not like its taste, if eaten after certain working procedure processing, its mouthfeel is more preferably again, and it is more easy to storage, it is also convenient for carrying, therefore studies and make the health leisure food such as preserve with fresh kiwi fruit for Raw material processing, be a thing highly significant.
Summary of the invention
Goal of the invention: the purpose of the present invention is aiming at problem of the prior art, it is provided that the processing method of a kind of Fructus actinidiae chinensis preserve, is made by Kiwi fresh fruit and is easy to carry, easily preserves, and mouthfeel is the best, and that eats not closes preserve, instant, clean hygiene to allow people like.
Technical scheme: for reaching goal of the invention, the present invention is by the following technical solutions:
1, select Fructus actinidiae chinensis raw material: the ripening degree of selection 8～9 one-tenths, size is neat, without pest and disease damage, make raw material without mildew and rot fresh fruit, and with the dust on water cleaning surface and impurity.
2, peeling: sodium hydroxide (NaOH) solution with 5%～8% burn 15～20 minutes at a temperature of 75 DEG C～80 DEG C, effectively to destroy the activity of peroxidase, prevents processing variable color.
3, section: after peeling, cleans with circulating water and removes the alkali liquor being attached on fruit, be then cut into the thin slice of 5～8 millimeters, and thickness wants uniformity.
4, color fixative: saline solution and 0.2% sodium sulfite solution with 0.5%～0.8% are configured to colour-keeping liquid, then puts into kiwifruit piece in colour-keeping liquid and soaks 25～30 minutes.
5, hardening: use 0.08% calcium chloride, 0.05%～0.08% alum solution cure process 13～15 hours.
6, rinsing: with the Fructus actinidiae chinensis after clear water rinsing hardening, to wash away unnecessary hardening bath.
7, salting: be configured to, with sterilized water, the saline soak that concentration is 10%～13% and remove the bitter taste of Fructus actinidiae chinensis, fruit face not crossed by saline, and soak time is 20～25 hours, the temperature manual adjustment to 25 DEG C in immersion workshop～28 DEG C.
8, candy dipping: every kilogram of fruit white sugar 0.5～0.8 kilogram, kiwifruit piece is first put in the boiling sugar liquid that concentration is 25%～30% burn 4～5 minutes, and then fruit is poured in container together with sugar liquid, impregnates 12 hours, sugar liquid is made to permeate sarcocarp, boiling after again sugar concentration being increased to 30%～35%, again dipping 12 hours, third time is boiled after sugar concentration is increased to 40%～45%, pour fruit into boiling, boiling while sugaring, until sarcocarp is transparent, sugar concentration pulls fruit out when reaching 55%～60%.
9, bake: after the Fructus actinidiae chinensis that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, add the potassium sorbate preservative of 3/1000ths, then bake.
10, packaging: the Fructus actinidiae chinensis preserve food grade plastic box baked contains, often close 500 grams, again plastic casing and a pouch deoxidizer are loaded in compound plastic bag, vacuum seal, sealing part stamps the date of manufacture, check the vacuum of every bag after 35 minutes, if any gas leakage and vacuum are undesirable will vacuum seal again.
Beneficial effect:Compared with prior art, it provides the benefit that the present invention:
Fructus actinidiae chinensis is made and is easy to carry, easily preserves by the present invention, and mouthfeel is the best, and that eats not closes preserve to allow people like, can keep the original nutritional labeling of Fructus actinidiae chinensis, is again the preserve of a kind of health, instant, clean hygiene.
Detailed description of the invention
Provide below two specific embodiments technical solution of the present invention is described in detail:
Embodiment 1 :A kind of Fructus actinidiae chinensis preserve processing method, concrete operation step is as follows:
1, select Fructus actinidiae chinensis raw material: the ripening degree of selection at 8 one-tenths, size is neat, without pest and disease damage, make raw material without mildew and rot fresh fruit, and with the dust on water cleaning surface and impurity.
2, peeling: sodium hydroxide (NaOH) solution burn 15 minutes at a temperature of 75 DEG C with 5%, effectively to destroy the activity of peroxidase, prevents from processing variable color.
3, section: after peeling, cleans with circulating water and removes the alkali liquor being attached on fruit, be then cut into the thin slice of 5 millimeters, and thickness wants uniformity.
4, color fixative: saline solution and 0.2% sodium sulfite solution with 0.5% are configured to colour-keeping liquid, then puts into kiwifruit piece in colour-keeping liquid and soaks 25 minutes.
5, hardening: use 0.08% calcium chloride, 0.05% alum solution cure process 13 hours.
6, rinsing: with the Fructus actinidiae chinensis after clear water rinsing hardening, to wash away unnecessary hardening bath.
7, salting: be configured to, with sterilized water, the saline soak that concentration is 10% and remove the bitter taste of Fructus actinidiae chinensis, fruit face not crossed by saline, and soak time is 20 hours, soaks the temperature manual adjustment to 25 DEG C in workshop.
8, candy dipping: every kilogram of fruit white sugar 0.5 kilogram, kiwifruit piece is first put into burn 4 minutes in the boiling sugar liquid that concentration is 25%, and then fruit is poured in container together with sugar liquid, impregnates 12 hours, sugar liquid is made to permeate sarcocarp, boiling after again sugar concentration being increased to 30%, again dipping 12 hours, third time is boiled after sugar concentration is increased to 40%, pour fruit into boiling, boiling while sugaring, until sarcocarp is transparent, sugar concentration pulls fruit out when reaching 55%.
9, bake: after the Fructus actinidiae chinensis that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, add the potassium sorbate preservative of 3/1000ths, then bake.
10, packaging: the Fructus actinidiae chinensis preserve food grade plastic box baked contains, often close 500 grams, again plastic casing and a pouch deoxidizer are loaded in compound plastic bag, vacuum seal, sealing part stamps the date of manufacture, check the vacuum of every bag after 35 minutes, if any gas leakage and vacuum are undesirable will vacuum seal again.
Embodiment 2 :A kind of Fructus actinidiae chinensis preserve processing method, including making step in detail below:
1, select Fructus actinidiae chinensis raw material: the ripening degree of selection at 9 one-tenths, size is neat, without pest and disease damage, make raw material without mildew and rot fresh fruit, and with the dust on water cleaning surface and impurity.
2, peeling: sodium hydroxide (NaOH) solution burn 20 minutes at a temperature of 80 DEG C with 8%, effectively to destroy the activity of peroxidase, prevents from processing variable color.
3, section: after peeling, cleans with circulating water and removes the alkali liquor being attached on fruit, be then cut into the thin slice of 8 millimeters, and thickness wants uniformity.
4, color fixative: saline solution and 0.2% sodium sulfite solution with 0.8% are configured to colour-keeping liquid, then puts into kiwifruit piece in colour-keeping liquid and soaks 30 minutes.
5, hardening: use 0.08% calcium chloride, 0.08% alum solution cure process 15 hours.
6, rinsing: with the Fructus actinidiae chinensis after clear water rinsing hardening, to wash away unnecessary hardening bath.
7, salting: be configured to, with sterilized water, the saline soak that concentration is 13% and remove the bitter taste of Fructus actinidiae chinensis, fruit face not crossed by saline, and soak time is 25 hours, soaks the temperature manual adjustment to 28 DEG C in workshop.
8, candy dipping: every kilogram of fruit white sugar 0.8 kilogram, kiwifruit piece is first put into burn 5 minutes in the boiling sugar liquid that concentration is 30%, and then fruit is poured in container together with sugar liquid, impregnates 12 hours, sugar liquid is made to permeate sarcocarp, boiling after again sugar concentration being increased to 35%, again dipping 12 hours, third time is boiled after sugar concentration is increased to 45%, pour fruit into boiling, boiling while sugaring, until sarcocarp is transparent, sugar concentration pulls fruit out when reaching 60%.
9, bake: after the Fructus actinidiae chinensis that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, add the potassium sorbate preservative of 3/1000ths, then bake.
10, packaging: the Fructus actinidiae chinensis preserve food grade plastic box baked contains, often close 500 grams, again plastic casing and a pouch deoxidizer are loaded in compound plastic bag, vacuum seal, sealing part stamps the date of manufacture, check the vacuum of every bag after 35 minutes, if any gas leakage and vacuum are undesirable will vacuum seal again.
Last it is noted that these are only the preferred embodiments of the present invention; it is not limited to the present invention; although the present invention being described in detail with reference to embodiment; for a person skilled in the art; technical scheme described in foregoing embodiments still can be modified by it; or wherein portion of techniques feature is carried out equivalent; but all within the spirit and principles in the present invention; the any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (3)
1. a Fructus actinidiae chinensis preserve processing method, it is characterised in that comprise the following steps:
(1) select Fructus actinidiae chinensis raw material: the ripening degree of selection 8～9 one-tenths, size is neat, without pest and disease damage, make raw material without mildew and rot fresh fruit, and with the dust on water cleaning surface and impurity；
(2) peeling: sodium hydroxide (NaOH) solution with 5%～8% burn 15～20 minutes at a temperature of 75 DEG C～80 DEG C, effectively to destroy the activity of peroxidase, prevents processing variable color；
(3) section: after peeling, cleans with circulating water and removes the alkali liquor being attached on fruit, be then cut into the thin slice of 5～8 millimeters, and thickness wants uniformity；
(4) color fixative: saline solution and 0.2% sodium sulfite solution with 0.5%～0.8% are configured to colour-keeping liquid, then puts into kiwifruit piece in colour-keeping liquid and soaks 25～30 minutes；
(5) hardening: use 0.08% calcium chloride, 0.05%～0.08% alum solution cure process 13～15 hours；
(6) rinsing: with the Fructus actinidiae chinensis after clear water rinsing hardening, to wash away unnecessary hardening bath；
(7) salting: be configured to, with sterilized water, the saline soak that concentration is 10%～13% and remove the bitter taste of Fructus actinidiae chinensis, fruit face not crossed by saline, and soak time is 20～25 hours, the temperature manual adjustment to 25 DEG C in immersion workshop～28 DEG C；
(8) candy dipping: every kilogram of fruit white sugar 0.5～0.8 kilogram, kiwifruit piece is first put in the boiling sugar liquid that concentration is 25%～30% burn 4～5 minutes, and then fruit is poured in container together with sugar liquid, impregnates 12 hours, sugar liquid is made to permeate sarcocarp, boiling after again sugar concentration being increased to 30%～35%, again dipping 12 hours, third time is boiled after sugar concentration is increased to 40%～45%, pour fruit into boiling, boiling while sugaring, until sarcocarp is transparent, sugar concentration pulls fruit out when reaching 55%～60%.
Method the most according to claim 1, it is characterised in that also include that step (9) is baked: after being pulled out from sugar liquid by the Fructus actinidiae chinensis that candy dipping is good, drains unnecessary sugar liquid, adds the potassium sorbate preservative of 3/1000ths, then bakes.
Method the most according to claim 2, characterized by further comprising step (10) packaging: the Fructus actinidiae chinensis preserve food grade plastic box baked contains, often close 500 grams, again plastic casing and a pouch deoxidizer are loaded in compound plastic bag, vacuum seal, sealing part stamps the date of manufacture, checks the vacuum of every bag after 35 minutes, if any gas leakage and vacuum are undesirable will vacuum seal again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610275413.XA CN105941789A (en) | 2016-04-29 | 2016-04-29 | Processing method of kiwi fruit preserves |
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| CN201610275413.XA CN105941789A (en) | 2016-04-29 | 2016-04-29 | Processing method of kiwi fruit preserves |
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| CN105941789A true CN105941789A (en) | 2016-09-21 |
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| CN201610275413.XA Pending CN105941789A (en) | 2016-04-29 | 2016-04-29 | Processing method of kiwi fruit preserves |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666046A (en) * | 2016-12-20 | 2017-05-17 | 钦州阜康农副食品有限公司 | Preserved kiwifruits and manufacture method thereof |
| CN106922935A (en) * | 2017-04-04 | 2017-07-07 | 黄振忠 | A kind of fruit of Cherokee rose preserved fruit processing technology |
| CN107136284A (en) * | 2017-05-10 | 2017-09-08 | 黄振忠 | A kind of snakegourd preserved fruit processing method |
| CN107410647A (en) * | 2017-08-30 | 2017-12-01 | 黄振忠 | A kind of low sugar cucumber dried meat processing method |
| CN107897470A (en) * | 2017-11-10 | 2018-04-13 | 青岛胶平食品有限公司 | A kind of kiwifruit piece treatment process and its inorganic agent |
| CN107981013A (en) * | 2017-12-04 | 2018-05-04 | 陈立均 | A kind of processing technology of myrobalan fruit preserved fruit |
| CN107996805A (en) * | 2017-12-04 | 2018-05-08 | 陈立均 | A kind of preparation process of wax gourd preserved fruit |
| CN108308354A (en) * | 2017-12-28 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of processing method of preserved kiwi fruit |
| CN108740264A (en) * | 2018-05-25 | 2018-11-06 | 湖州美果汇食品有限公司 | A kind of production method for the Kiwi berry preserved fruit pickled with mint juice |
| CN108770984A (en) * | 2018-05-25 | 2018-11-09 | 湖州美果汇食品有限公司 | A kind of Kiwi berry preserved fruit pickled with mint juice |
| CN108782930A (en) * | 2018-06-27 | 2018-11-13 | 合肥市绿之林农业开发有限公司 | A kind of processing method of Ficus carica preserved fruits |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666046A (en) * | 2016-12-20 | 2017-05-17 | 钦州阜康农副食品有限公司 | Preserved kiwifruits and manufacture method thereof |
| CN106922935A (en) * | 2017-04-04 | 2017-07-07 | 黄振忠 | A kind of fruit of Cherokee rose preserved fruit processing technology |
| CN107136284A (en) * | 2017-05-10 | 2017-09-08 | 黄振忠 | A kind of snakegourd preserved fruit processing method |
| CN107410647A (en) * | 2017-08-30 | 2017-12-01 | 黄振忠 | A kind of low sugar cucumber dried meat processing method |
| CN107897470A (en) * | 2017-11-10 | 2018-04-13 | 青岛胶平食品有限公司 | A kind of kiwifruit piece treatment process and its inorganic agent |
| CN107981013A (en) * | 2017-12-04 | 2018-05-04 | 陈立均 | A kind of processing technology of myrobalan fruit preserved fruit |
| CN107996805A (en) * | 2017-12-04 | 2018-05-08 | 陈立均 | A kind of preparation process of wax gourd preserved fruit |
| CN108308354A (en) * | 2017-12-28 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of processing method of preserved kiwi fruit |
| CN108740264A (en) * | 2018-05-25 | 2018-11-06 | 湖州美果汇食品有限公司 | A kind of production method for the Kiwi berry preserved fruit pickled with mint juice |
| CN108770984A (en) * | 2018-05-25 | 2018-11-09 | 湖州美果汇食品有限公司 | A kind of Kiwi berry preserved fruit pickled with mint juice |
| CN108782930A (en) * | 2018-06-27 | 2018-11-13 | 合肥市绿之林农业开发有限公司 | A kind of processing method of Ficus carica preserved fruits |
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Application publication date: 20160921 |