CN107087774A - It is dehydrated the processing method of Kiwi berry - Google Patents
It is dehydrated the processing method of Kiwi berry Download PDFInfo
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- CN107087774A CN107087774A CN201710445608.9A CN201710445608A CN107087774A CN 107087774 A CN107087774 A CN 107087774A CN 201710445608 A CN201710445608 A CN 201710445608A CN 107087774 A CN107087774 A CN 107087774A
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- kiwi berry
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- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 70
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 244000298715 Actinidia chinensis Species 0.000 title claims 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 14
- 238000001467 acupuncture Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 7
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- 241000234427 Asparagus Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 244000298697 Actinidia deliciosa Species 0.000 abstract description 66
- 239000003381 stabilizer Substances 0.000 abstract description 10
- 230000004224 protection Effects 0.000 abstract description 7
- 230000018044 dehydration Effects 0.000 abstract description 6
- 238000006297 dehydration reaction Methods 0.000 abstract description 6
- 238000001704 evaporation Methods 0.000 abstract description 6
- 230000008020 evaporation Effects 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 abstract description 2
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 238000001035 drying Methods 0.000 description 8
- 235000011869 dried fruits Nutrition 0.000 description 7
- 244000144730 Amygdalus persica Species 0.000 description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000282553 Macaca Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000003138 Pomo dAdamo Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing field, kiwifruit piece is carried out supercharging twice and drastically depressurized twice so that the moisture rapid evaporation in Kiwi berry pulp, color stabilizer is fully contacted with Kiwi berry pulp, reacted by more particularly to a kind of processing method for being dehydrated Kiwi berry；Not only realize the dehydration of Kiwi berry, also so that Kiwi berry pulp obtains abundant color protection, high degree remains the nutritional ingredient (including trace element, SOD, vitamin etc.) of Kiwi berry in itself simultaneously, and the dehydration Kiwi berry lovely luster being made is emerald green, is of high nutritive value.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of processing method for being dehydrated Kiwi berry.
Background technology
Kiwi berry has abundant nutritive value, except containing 17 kinds of the trace element such as calcium, potassium, selenium, zinc, germanium and needed by human body
Outside amino acid, also containing abundant vitamin, it is described as " king of fruit ".Kiwi berry also contains good soluble dietary fiber
With the vegetalitas chemical substance sod with outstanding antioxygenic property；Compared with sweet orange and lemon, the vitamin C contained by Kiwi berry
Composition is 2 times of first two fruit, therefore is often used to resist scurvy.Moreover, Kiwi berry can also set the mind at rest, drop courage
Sterol, help digest, Constipation, also quench the thirst diuresis and the effect of cardioprotection.
At present, the converted products of Kiwi berry also very abundant, such as jam, dried fruit, can.The processing side of Kiwi berry dried fruit
Method is at present mainly using heated-air drying, microwave drying, vacuum freeze drying and rolled-on method etc..Chinese patent
CN201510320611.9 discloses a kind of Kiwi berry dried fruit and preparation method thereof, by kiwifruit piece by sodium salt immersion, boiling,
Dry, dry and ease back to be made Kiwi berry dried fruit, this method has that time-consuming, Macro and microelements are lost in digestion process,
The defects such as the nutriments such as amino acid；A kind of preparation work for Kiwi berry dry plate that Chinese patent CN201510548743.7 is disclosed
Skill, sheet is cut by Kiwi berry, is dried, is cut into grain, then rolls dried peach particle flakiness with roller, and there is also nutrients for this method
The problem of mass flow loses serious；Chinese patent CN201610696001.3 discloses a kind of processing method of dried Chinese gooseberry, by fresh Mi
It is dried in vacuo after the section of monkey peach, color protection, addition additive and flavor enhancement, this method adds additive and flavor enhancement, changed
The mouthfeel of Kiwi berry in itself, causes part nutriment loss, is chemical synthesis as the sodium hydrogensulfite of color stabilizer, easily broken
Bad SOD isoreactivities composition, to human body, there is also harm.
The content of the invention
The present invention solve prior art present in dehydration Kiwi berry process in nutrients be easy to run off, product it is easy
The technical problem of discoloration.
To solve the above problems, technical scheme is as follows：
A kind of processing method for being dehydrated Kiwi berry, comprises the following steps：
A. it will be cut into slices after Kiwi berry ultrasound peeling；
B. temperature is put into heat 1-2 hours in the closed container under 70-90 DEG C, nitrogen atmosphere；
C. 70-90 DEG C of temperature is maintained, closed container is once vacuumized；
D. 70-90 DEG C of temperature is maintained, acupuncture needle mushroom extracting solution is injected into closed container, is reacted 10-30 minutes；
E. nitrogen supercharging is injected into closed container, 70-90 DEG C of temperature is maintained, continues to heat 1-2 hours；
F. secondary vacuum pumping is carried out to closed container, maintains to continue to heat 4-6 hours under 70-90 DEG C of temperature, vacuum condition.
Kiwifruit piece is put into closed container in heating process, and moisture constantly evaporates, and container internal pressure constantly increases, warp
Cross after 1-2 hours, kiwifruit piece is under high-temperature high-pressure state, rapid vacuumizing is carried out to closed container so that container internal pressure
Drastically decline by force so that the moisture rapid evaporation in Kiwi berry pulp, once removed；Life is added into vacuum airtight container
Thing color stabilizer acupuncture needle mushroom extracting solution, liquid gasifies rapidly in a vacuum, nitrogen supercharging is injected into closed container, in high temperature, height
Under temperature so that color stabilizer is fully contacted with Kiwi berry pulp, reacted；Closed container is carried out in rapid vacuumizing, container again
Pressure drastically declines so that the moisture in Kiwi berry pulp continues rapid evaporation, carries out secondary removing, until in Kiwi berry dried fruit
The mass fraction of water is less than 5%.
Preferably, the ultrasonic decortication process of the step A is：Kiwi berry through selection is placed in containing diameter 1.5-
In the saturated aqueous common salt of 2.0mm gravels, ultrasonic wave, ultrasonic wave are applied to the saturated common salt aqueous using ultrasonic generator
Frequency and the sound intensity be 25KHZ-50KHZ and 1.5-3W/cm respectively2, duration 60-150 second, then Kiwi berry is taken out and used
Clear water is rinsed.Content of cellulose is high in Kiwi berry pericarp, and mouthfeel is poor, and its pulp is softer, therefore peeling difficulty is high, uses
Grit, saturated aqueous common salt and ultrasonic wave coordinate, and (density is in 1.2-1.4g/cm for the grit of selection relatively lightweight3Between), grit suspends
In saturated aqueous common salt, under the vibrations of ultrasonic wave, Kiwi berry surface is constantly hit, can be clear by Kiwi berry surface in the short time
Except clean, efficiency high, wastage of material are removed the peel few.
Preferably, after the step C is vacuumized, the pressure of closed container is 100-200Pa.Pressure is lower, and pressure difference is got over
Greatly, moisture removal effect is better.
Preferably, the time that the step C completes to vacuumize is 5-10 minutes.In a short time, pressure drastically changes, Mi
Moisture flash evapn in monkey peach pulp, shortens drying time, improves drying efficiency, at utmost retains original nutrients
Matter.
Preferably, the preparation method of the step D additions acupuncture needle mushroom extracting solution is：Asparagus is shredded, is by mass ratio
1:4 asparagus are mixed with water is put into juice extractor, filters to take filtrate.Acupuncture needle mushroom extracting solution is rich in zinc ion, may replace in chlorophyll
Magnesium ion, play a part of color protection, and acupuncture needle mushroom extracting solution free from extraneous odour, safe and harmless, Kiwi berry mouthfeel and battalion will not be changed
Support value.
Preferably, the volume that the step D adds acupuncture needle mushroom extracting solution is the 0.1%-2% of closed container volume.Ensure
Color stabilizer reacts with Kiwi berry enough, and can be gasified totally.
Preferably, the pressure of closed container is 0.6-1MPa after the step E injections nitrogen supercharging.Increase pressure so that
Color stabilizer is fully contacted under high temperature, high temperature with Kiwi berry pulp, reacted.
Preferably, the time that the step F completes to vacuumize is 5-10 minutes, and the pressure of closed container maintains 100-
200Pa.The secondary subtractive process of Kiwi berry moisture, until the mass fraction of Kiwi berry dried fruit reclaimed water is less than 5%, stops drying.
Relative to prior art, advantages of the present invention is as follows,
The processing method of the dehydration Kiwi berry of the present invention, kiwifruit piece is put into closed container and heated so that moisture is not
Disconnected evaporation, container internal pressure constantly increases, under high-temperature high-pressure state, and closed container is once vacuumized so that hold
Pressure drastically declines in device so that the moisture rapid evaporation in Kiwi berry pulp, is once removed；Into vacuum airtight container
Biological color stabilizer acupuncture needle mushroom extracting solution is added, liquid gasifies rapidly in a vacuum, nitrogen supercharging is injected into closed container, in height
Under temperature, high temperature so that color stabilizer is fully contacted with Kiwi berry pulp, reacted；Rapid vacuumizing is carried out to closed container again, held
Pressure drastically declines in device so that the moisture in Kiwi berry pulp continues rapid evaporation, carries out secondary removing；Utilize process
Three changes of middle pressure, not only realize the dehydration of Kiwi berry, also cause Kiwi berry pulp to obtain abundant color protection, while greatly
Degree remains the nutritional ingredient (including trace element, SOD, vitamin etc.) of Kiwi berry in itself, the dehydration macaque peachiness being made
Pool is bright-coloured emerald green, is of high nutritive value.
Embodiment
Embodiment 1：
A kind of processing method for being dehydrated Kiwi berry, comprises the following steps：
A. it will be cut into slices after Kiwi berry ultrasound peeling；Ultrasonic decortication process is：Kiwi berry through selection is placed in containing diameter
In the saturated aqueous common salt of 1.5-2.0mm gravels, ultrasonic wave is applied to the saturated common salt aqueous using ultrasonic generator, surpassed
The frequency and the sound intensity of sound wave are 25KHZ-50KHZ and 1.5-3W/cm respectively2, duration 60-150 second, then Kiwi berry is taken
Go out and rinsed with clear water.Content of cellulose is high in Kiwi berry pericarp, and mouthfeel is poor, and its pulp is softer, therefore peeling difficulty is high,
Coordinated using grit, saturated aqueous common salt and ultrasonic wave, (density is in 1.2-1.4g/cm for the grit of selection relatively lightweight3Between), grit
It is suspended in saturated aqueous common salt, under the vibrations of ultrasonic wave, constantly hits Kiwi berry surface, can be in the short time by Kiwi berry table
Face is removed totally, and peeling efficiency high, wastage of material are few；
B. temperature is put into heat 1-2 hours in the closed container under 70-90 DEG C, nitrogen atmosphere；
C. 70-90 DEG C of temperature is maintained, closed container is once vacuumized；After vacuumizing, the pressure of closed container can
Control as 100-200Pa；Pressure is lower, and pressure difference is bigger, and moisture removal effect is better；The time for completing to vacuumize is as far as possible short,
It is controllable to 5-10 minutes；In a short time, pressure drastically changes, the moisture flash evapn in Kiwi berry pulp, shortens drying
Time, drying efficiency is improved, at utmost retains original nutriment；
D. 70-90 DEG C of temperature is maintained, acupuncture needle mushroom extracting solution is injected into closed container, is reacted 10-30 minutes；Add acupuncture needle
As long as the volume of mushroom extracting solution can guarantee that color stabilizer reacts with Kiwi berry enough, and can be gasified totally, generally
The 0.1%-2% of closed container volume；The preparation method of acupuncture needle mushroom extracting solution is：Asparagus is shredded, is 1 by mass ratio:4 gold medals
Pin mushroom mixes with water is put into juice extractor, filters to take filtrate.Acupuncture needle mushroom extracting solution is rich in zinc ion, may replace magnesium in chlorophyll from
Son, plays a part of color protection, and acupuncture needle mushroom extracting solution free from extraneous odour, safe and harmless, will not change Kiwi berry mouthfeel and nutritive value；
E. nitrogen supercharging is injected into closed container, the pressure that closed container is can control after supercharging is 0.6-1MPa, is maintained
70-90 DEG C of temperature, continues to heat 1-2 hours；Increase pressure so that color stabilizer and Kiwi berry pulp are abundant under high temperature, high temperature
Contact, reaction；
F. secondary vacuum pumping is carried out to closed container, the time for completing to vacuumize is as far as possible short, is controllable to 5-10 minutes；Dimension
Hold and continue to heat 4-6 hours under 70-90 DEG C of temperature, vacuum condition, the pressure of closed container maintains 100-200Pa, until Mi
The mass fraction of monkey peach dried fruit reclaimed water is less than 5%, stops drying.
Comparative example 1：
A kind of processing method for being dehydrated Kiwi berry, it is characterised in that comprise the following steps：
A. it will be cut into slices after Kiwi berry ultrasound peeling；
B. temperature is put into heat 1-2 hours in the closed container under 70-90 DEG C, nitrogen atmosphere；
C. 70-90 DEG C of temperature is maintained, closed container is once vacuumized；
D. nitrogen supercharging is injected into closed container, 70-90 DEG C of temperature is maintained, continues to heat 1-2 hours；
E. secondary vacuum pumping is carried out to closed container, maintains to continue to heat 4-6 hours under 70-90 DEG C of temperature, vacuum condition.
Comparative example 2：
A kind of processing method for being dehydrated Kiwi berry, it is characterised in that comprise the following steps：
A. Kiwi berry ultrasound is removed the peel；
B. the hot water blanching 3-5min of 95-100 DEG C of temperature is used, then pulls out and inserts cooling in cold water；
C. Kiwi berry is cut into slices；
D. the kiwifruit piece cut is sent into centrifuge to dry；
E. the kiwifruit piece after centrifuge dripping is put into baking oven to be dried, 75 ± 5 DEG C for the treatment of temperature, processing time 2-
4h；
F. cool down：Tomato fourth after drying is used into air blower quenching, temperature is down to less than 40 DEG C；
Embodiment 2：
Embodiment 1, comparative example 1 and the products obtained therefrom of comparative example 2 are observed and detected, it is as a result as follows：
It should be noted that above-described embodiment is only presently preferred embodiments of the present invention, not for limiting the present invention's
Protection domain, the equivalent substitution or replacement made on the basis of the above belongs to protection scope of the present invention.
Claims (8)
1. a kind of processing method for being dehydrated Kiwi berry, it is characterised in that comprise the following steps：
A. it will be cut into slices after Kiwi berry ultrasound peeling；
B. temperature is put into heat 1-2 hours in the closed container under 70-90 DEG C, nitrogen atmosphere；
C. 70-90 DEG C of temperature is maintained, closed container is once vacuumized；
D. 70-90 DEG C of temperature is maintained, acupuncture needle mushroom extracting solution is injected into closed container, is reacted 10-30 minutes；
E. nitrogen supercharging is injected into closed container, 70-90 DEG C of temperature is maintained, continues to heat 1-2 hours；
F. secondary vacuum pumping is carried out to closed container, maintains to continue to heat 4-6 hours under 70-90 DEG C of temperature, vacuum condition.
2. the processing method of Kiwi berry is dehydrated as claimed in claim 1, it is characterised in that the ultrasonic peeler of the step A
Skill is：Kiwi berry through selection is placed in the saturated aqueous common salt containing diameter 1.5-2.0mm gravels, filled using ultrasonic wave
Put and ultrasonic wave is applied to the saturated common salt aqueous, the frequency and the sound intensity of ultrasonic wave are 25KHZ-50KHZ and 1.5-3W/ respectively
cm2, duration 60-150 second, then Kiwi berry taking-up is rinsed with clear water.
3. the processing method of Kiwi berry is dehydrated as claimed in claim 2, it is characterised in that closed after the step C is vacuumized
The pressure of container is 100-200Pa.
4. the processing method of Kiwi berry is dehydrated as claimed in claim 3, it is characterised in that the step C completes what is vacuumized
Time is 5-10 minutes.
5. the processing method of Kiwi berry is dehydrated as claimed in claim 4, it is characterised in that the step D adds asparagus and carried
The preparation method for taking liquid is：Asparagus is shredded, is 1 by mass ratio:4 asparagus are mixed with water is put into juice extractor, filters to take filter
Liquid.
6. the processing method of Kiwi berry is dehydrated as claimed in claim 5, it is characterised in that the step D adds asparagus and carried
The volume for taking liquid is the 0.1%-2% of closed container volume.
7. the processing method of Kiwi berry is dehydrated as claimed in claim 6, it is characterised in that the step E injects nitrogen supercharging
The pressure of closed container is 0.6-1MPa afterwards.
8. the processing method of Kiwi berry is dehydrated as claimed in claim 6, it is characterised in that the step F completes what is vacuumized
Time is 5-10 minutes, and the pressure of closed container maintains 100-200Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710445608.9A CN107087774A (en) | 2017-06-14 | 2017-06-14 | It is dehydrated the processing method of Kiwi berry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710445608.9A CN107087774A (en) | 2017-06-14 | 2017-06-14 | It is dehydrated the processing method of Kiwi berry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107087774A true CN107087774A (en) | 2017-08-25 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710445608.9A Pending CN107087774A (en) | 2017-06-14 | 2017-06-14 | It is dehydrated the processing method of Kiwi berry |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397034A (en) * | 2017-08-28 | 2017-11-28 | 阜南县兴农果树有限公司 | A kind of selenium-rich Huang the operatic circle making method of dried |
| CN109673926A (en) * | 2019-01-25 | 2019-04-26 | 湖南省农产品加工研究所 | A kind of green barking method of Kiwi berry |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102511780A (en) * | 2011-12-28 | 2012-06-27 | 南京农业大学 | Barley green color-preserving technology and barley green product |
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| CN109673926A (en) * | 2019-01-25 | 2019-04-26 | 湖南省农产品加工研究所 | A kind of green barking method of Kiwi berry |
| CN109673926B (en) * | 2019-01-25 | 2022-04-19 | 湖南省农产品加工研究所 | Green peeling method for kiwi fruits |
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