CN107897470A - A kind of kiwifruit piece treatment process and its inorganic agent - Google Patents
A kind of kiwifruit piece treatment process and its inorganic agent Download PDFInfo
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- CN107897470A CN107897470A CN201711105705.XA CN201711105705A CN107897470A CN 107897470 A CN107897470 A CN 107897470A CN 201711105705 A CN201711105705 A CN 201711105705A CN 107897470 A CN107897470 A CN 107897470A
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- component
- kiwifruit piece
- kiwi berry
- candy
- syrup
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 160
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 160
- 238000000034 method Methods 0.000 title claims abstract description 30
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- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 66
- 235000021028 berry Nutrition 0.000 claims abstract description 66
- 235000020357 syrup Nutrition 0.000 claims abstract description 41
- 239000006188 syrup Substances 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 33
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- 238000007654 immersion Methods 0.000 claims abstract description 14
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- 238000003860 storage Methods 0.000 claims abstract description 7
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000010931 gold Substances 0.000 claims abstract description 6
- 229910052737 gold Inorganic materials 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 26
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 240000006394 Sorghum bicolor Species 0.000 claims description 14
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 14
- 235000014101 wine Nutrition 0.000 claims description 14
- 229920000881 Modified starch Polymers 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 235000012907 honey Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 11
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 10
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 10
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 10
- 239000001099 ammonium carbonate Substances 0.000 claims description 10
- 210000002615 epidermis Anatomy 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 235000020429 malt syrup Nutrition 0.000 claims description 10
- 235000019814 powdered cellulose Nutrition 0.000 claims description 10
- 229920003124 powdered cellulose Polymers 0.000 claims description 10
- 238000012797 qualification Methods 0.000 claims description 10
- 239000001913 cellulose Substances 0.000 claims description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 239000005977 Ethylene Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 230000007547 defect Effects 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 4
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 4
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 239000001648 tannin Substances 0.000 abstract description 22
- 235000018553 tannin Nutrition 0.000 abstract description 22
- 229920001864 tannin Polymers 0.000 abstract description 22
- 235000013399 edible fruits Nutrition 0.000 abstract description 17
- 238000002360 preparation method Methods 0.000 abstract description 9
- 238000009423 ventilation Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 2
- 230000002000 scavenging effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 21
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 235000011869 dried fruits Nutrition 0.000 description 9
- 238000002845 discoloration Methods 0.000 description 7
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000011975 tartaric acid Substances 0.000 description 5
- 235000002906 tartaric acid Nutrition 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 240000006365 Vitis vinifera Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- -1 polyethylene pyrrole Polymers 0.000 description 4
- 235000011121 sodium hydroxide Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000020097 white wine Nutrition 0.000 description 4
- 241000228197 Aspergillus flavus Species 0.000 description 3
- 241000282693 Cercopithecidae Species 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 241000282553 Macaca Species 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- RNKMOGIPOMVCHO-SJMVAQJGSA-N 1,3,6-trigalloyl glucose Chemical compound C([C@@H]1[C@H]([C@@H]([C@@H](O)[C@H](OC(=O)C=2C=C(O)C(O)=C(O)C=2)O1)OC(=O)C=1C=C(O)C(O)=C(O)C=1)O)OC(=O)C1=CC(O)=C(O)C(O)=C1 RNKMOGIPOMVCHO-SJMVAQJGSA-N 0.000 description 2
- 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
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000004345 fruit ripening Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000282941 Rangifer tarandus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 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
- 235000021312 gluten Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of kiwifruit piece treatment process and its inorganic agent, comprise the following steps：Step 1, syrup preparation, step 2, raw material screening, step 3, peeling, step 4, section, step 5, immersion, step 6, shortening, step 7, candy, step 8, drying, step 9, paving Icing Sugar, step 10, picking, step 11, bull scale, step 12, gold is visited, step 13, packaging and storage.In advance by fruit be immersed in soak and clear water in, and add inorganic agent in immersion process and handled, in step 6 afterwards, dried Chinese gooseberry is placed in clean room with good ventilation, ethene is passed through thereto, ethene is a kind of agriculturally relatively conventional ripener, thus certain dematuration can be produced to Kiwi berry；Can also the tannin in Kiwi berry be played certain scavenging action into inorganic agent therein by being added in step 5, so as to remove the sour and astringent sense in kiwifruit piece.
Description
Technical field
The present invention relates to a kind of dried fruit processing method, more particularly to a kind of kiwifruit piece treatment process and its inorganic agent.
Background technology
Kiwi berry, also referred to as Chinese grooseberry, China are the primary centers of Kiwi berry, the Yichang city in world Kiwi berry original producton location
Yiling District mist is crossed a river town.
The fruit shape of Kiwi berry is generally ellipse, and early stage appearance is in green and brown color, is in bronzing after ripe, and surface covering is dense
Fine hair, edible, is the seed in the pulp of bright green and row's black or red in it, because of macaque eating, therefore named Kiwi berry,
Also have saying be because pericarp cover hair, seemingly macaque and gain the name, be that a kind of quality is fresh and tender, full of nutrition, the delicious fruit of flavor.
Kiwi berry is removed containing the organic matter such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate, and calcium, potassium, selenium,
Outside the trace element such as zinc, germanium and 17 kinds of amino acid of needed by human body, also containing abundant vitamin C, grape acid, fructose, citric acid,
Malic acid, fat.
Kiwi berry bar is effectively light because containing abundant tartaric acid, can suppress horn cell cohesive force and profound pigementation
Change and even dispel blackspot, and skin water and oil balance can be improved, therefore liked by everybody, while dry Kiwi berry is made than new
Fresh kiwi fruit storage time is longer.
A kind of production method of dried Chinese gooseberry as disclosed in the Chinese patent of application publication number " CN106235111A ", on
It is also most commonly seen production method on the market at present to state the production method provided in patent, main to include clean-removing the peel-cutting
Piece-color protection-drying and other steps.
But Kiwi berry meat after maturation is soft, more difficult operation during section, thus most making manufacturer can all select
To select half-mature or medium Kiwi berry and carry out microsection manufacture, various organic acid contents are higher in green fruit, and wherein not
It is more to be dissolved in the pectin of water, thus to show as sour and astringent and quality harder for green fruit, and when fruit maturation, it is therein to have
Machine acid is neutralized by alkaline matter, or is esterified with the material of hydroxyl, and pectin changes into the pectin that can be dissolved in water；So this utilization
It is sour and astringent the dried fruit mouthfeel that well-done Kiwi berry is prepared is not completed, we provide a kind of improved kiwifruit piece processing herein
Technique.
The content of the invention
The object of the present invention is to provide a kind of kiwifruit piece treatment process, can remove the sour and astringent sense in kiwifruit piece, from
And make the kiwifruit piece after processing that there is more preferable mouthfeel.
The present invention above-mentioned technical purpose technical scheme is that：A kind of kiwifruit piece handles work
Skill, comprises the following steps：
Step 1, prepared by syrup：Mix after malt syrup, white sugar and honey are added to clean container and uniform stirring, persistently stir
Mix；
Step 2, raw material screening：The Kiwi berry being collected into is placed on to select and is taken, removes and wherein goes mouldy and damaged Kiwi berry；
Step 3, remove the peel：The Kiwi berry that qualification is screened in step 2 is removed into epidermis；
Step 4, cut into slices：The Kiwi berry that epidermis is removed in step 3 is cut into sheet in uniform thickness；
Step 5, soak：By the kiwifruit piece that sheet is cut into step 4 be placed in fermentation vat soak 2-8 it is small when after clean；
Step 6, shortening：It is small to be placed on 6-12 in dry ventilated environment after draining away the water for kiwifruit piece after being soaked in step 5
When, ethylene contents are 5%-25% in air；
Step 7, it is candy：Syrup will be prepared in step 1 to pour into sugar entering saucepan and be evenly heated, after handling in step 6
Kiwifruit piece pour into sugar entering saucepan, candy pot temperature be 70-95 DEG C；
Step 8, dry：Dried Chinese gooseberry after will be candy in step 7, which drains syrup after pulling out and is placed in roasting plant, to be dried to
Moisture is less than 35% in dried Chinese gooseberry；
Step 9, Icing Sugar is spread：Dried Chinese gooseberry white granulated sugar being crushed into powder after baking in step 8 is sprayed after shape；
Step 10, picking：By the dried Chinese gooseberry after processing select take according to finished product standard carry out hand picking, remove wherein
Damaged defect ware；
Step 11, bull scale：The finished product that qualification is selected in step 10 is placed in bull scale and is weighed；
Step 12, gold is visited：The finished product weighed in step 11 is immersed to golden spy machine；
Step 13, packaging and storage：The finished product handled in step 12 is transported into warehouse entry after upright packing machine is packed
Store in storehouse.
Preferably, in the step 1, the ratio of malt syrup, white sugar and honey is 1:1:1.
Preferably, the inorganic agent for being useful for removing the sour and astringent sense of Kiwi berry is added in the step 5.
Preferably, being the ammonium bicarbonate soln of 0.05-0.08% in the fermentation vat, the step 5 includes following step
Suddenly：
S51：Kiwifruit piece after cutting into slices in step 4 is placed into fermentation vat, kiwifruit piece is completely immersed in wherein；
S52：Water circulates in fermentation vat, when summer immersion 2-6 is small, when winter immersion 6-8 is small；
S53：Kiwifruit piece after being soaked in S52 is pulled out from fermentation vat after draining away the water；
S54：It is immersed in clear water, inorganic agent is placed in permeable bag and is soaked jointly with kiwifruit piece；
S54：Clear water, which rinses, removes the soak on Kiwi berry surface.
Preferably, the step 7 comprises the following steps：
S71：It is used for candy pot series connection candy in step 7 by some, syrup is uniformly added into candy pot；
S72：During the syrup pot that syrup is used to prepare in step 1 is connected into S71 in the candy pot of some series connection；
S73：Kiwifruit piece after shortening in step 6 is uniformly placed in candy pot carry out it is candy；
Wherein, candy pot is heated by steam.
Preferably, the step 1, step 6, step 8 and step 13 place set critical control point.
The object of the present invention is to provide a kind of kiwifruit piece treatment process, can remove the sour and astringent sense in kiwifruit piece, from
And make the kiwifruit piece after processing that there is more preferable mouthfeel.
The present invention above-mentioned technical purpose technical scheme is that：It is a kind of with the upper macaque
Kiwi berry inorganic agent in peach piece treatment process, including component A, B component and C components, following component is by weight：
Component A：
10-12 parts of gelatin
B component：
3-5 parts of activated carbon
1-3 parts of polyvinylpyrrolidone
C components：
5-8 parts of liquor made from sorghum
3-5 parts of sweet wine
1-2 parts of powdered cellulose
1-2 parts of pregelatinized starch
Component A and B component are placed on different permeable bags to soak, C components are poured into wherein after uniformly mixing.
Preferably, the component A and B component add making for 12%, the C components not less than handled Kiwi berry gross weight
Dosage is not less than the 3% of handled Kiwi berry gross weight.
Preferably, winter, which is added to B component therein, is more than component A, summer adds to B component therein and is no less than A
Component.
In conclusion the invention has the advantages that：
（1）Need to be processed into dried fruit since Kiwi berry collects in process, it is certain in order to ensure the dried Chinese gooseberry after section
Ratio of briquetting, avoid damaged in section, therefore use fruit mostly, there is certain hardness.Due to not full ripe water
Contain more tartaric acid, tannin and pectin in fruit, tannin is a kind of phenols, may be regarded as acidulous material, therefore this kind of fruit exists
Sour and astringent mouthfeel is had when edible, but during fruit maturation, these materials are gradually aoxidized, there is no sour and astringent mouth
Sense；Thus fruit is immersed in soak and clear water by this programme in advance in working process dried Chinese gooseberry, and in immersion process
Middle addition inorganic agent is handled, and in step 6 afterwards, dried Chinese gooseberry is placed in clean room with good ventilation, thereto
It is passed through ethene, ethene is a kind of agriculturally relatively conventional ripener, thus certain dematuration can be produced to Kiwi berry；
（2）When kiwifruit piece is immersed in concentration in the relatively low ammonium bicarbonate soln of concentration, ammonium hydrogen carbonate is a kind of alkalescent
Material, when kiwifruit piece is immersed in ammonium bicarbonate soln, which part tartaric acid, tannin and ammonium hydrogen carbonate react, and can discharge
Locate a small amount of carbon dioxide and generate ammonium ion, the material such as the further tartaric acid consumed in Kiwi berry and tannin；But by
In the equal slightly soluble of the materials such as tannin, tartaric acid, thus it will wherein cause mouthfeel sour and astringent using a small amount of multiple processing mode in processing
Material remove；
（3）After immersion finishes in step 5, continue to soak during Kiwi berry is put into clear water, and add Kiwi berry in clear water
Inorganic agent is processed, and inorganic agent includes three kinds of components, component A, component B and component C, and component A is gelatin, and gelatin can be with
Association reaction occurs for tannin, between connected by hydrogen bond, form the complex compound of gelatin and tannin so as to remove tannin thing therein
Matter；B component is activated carbon and the mixture of polyvinylpyrrolidone, and both the above material is respectively provided with suction-operated, can be by gelatin
The complex compound absorption of the flocculence formed with tannin is so as to remove, while activated carbon and polyvinylpyrrolidone are in mixed solution
Tannin have removal effect；Liquor made from sorghum and sweet wine in C components have tannin certain neutralization, so as to reduce tannin
Caused sour and astringent sense, due to being circulating water in immersion process, the use of component C can be wasted more, by liquor made from sorghum, sweet tea Portugal
Grape wine is mixed into paste and puts into water inlet with powdered cellulose and pregelatinized starch to be soaked simultaneously with kiwifruit piece, this paste
Material certain fixation, the process soaked in water with the paste prepared can be played to liquor made from sorghum and sweet wine
The middle process that can be gradually washed with water into the porous mass such as gluten shape, liquor made from sorghum and sweet wine therein are slowly spilt into water
In, materials are reduced, secondly this cellular material and the contact area in water are larger；
（4）In whole processing procedure, it is divided into several times and adds different materials thereto, for consuming tannin therein；It is single
Peaceful configuration is more, and molecular configuration is larger, may be influenced during reaction be subject to sky resistance, thus uses many kinds of substance
Reacted with tannin so as to remove the tannin in kiwifruit piece, reduce the sour and astringent sense produced during eating.
Brief description of the drawings
Fig. 1 is overall flow schematic diagram in embodiment 5 and embodiment 6；
Fig. 2 is step 5 flow diagram in embodiment 5 and embodiment 6；
Fig. 3 is step 7 flow diagram in embodiment 5 and embodiment 6.
Embodiment
This specific embodiment is only explanation of the invention, it is not limitation of the present invention, people in the art
Member as needed can make the present embodiment the modification of no creative contribution after this specification is read, but as long as at this
All protected in the right of invention be subject to Patent Law.
Embodiment 1：
Clean container is taken, adds 1 part of malt syrup thereto, uniform stirring after 1 part of white sugar and 1 part of honey, completes the system of syrup
Make, persistently stir afterwards, whole process keep syrup temperature be 45-50 DEG C between, in the present embodiment the temperature of syrup be 48 DEG C.
Clean container is taken, adds gelatin thereto, as the component A in Kiwi berry inorganic agent.
Clean container is taken, adds 3 parts of activated carbons and 1 part of polyethylene pyrrole network alkanone thereto as B component.
Clean container is taken, adds 5 portions of liquor made from sorghums, 3 parts of sweet wines thereto（White wine）, 1 part of powdered cellulose and 1
Part pregelatinized starch；Powdered cellulose and pregelatinized starch are added into clean container in advance, afterwards by liquor made from sorghum and sweet tea Portugal
Grape wine adds uniform stirring, and the material of mixing is paste, completes the preparation of C components, C components is stored in standby in closed container
With, and continue to stir.
Component A, B component and C components are combined as inorganic agent together.
Embodiment 2：
Clean container is taken, adds 1 part of malt syrup thereto, uniform stirring after 1 part of white sugar and 1 part of honey, completes the system of syrup
Make, persistently stir afterwards, whole process keep syrup temperature be 45-50 DEG C between, controlled at 48 DEG C in the present embodiment.
Clean container is taken, adds gelatin thereto, as the component A in Kiwi berry inorganic agent.
Clean container is taken, adds 5 parts of activated carbons and 3 parts of polyethylene pyrrole network alkanones thereto as B component.
Clean container is taken, adds 8 portions of liquor made from sorghums, 5 parts of sweet wines thereto（White wine）, 2 parts of powdered celluloses and 2
Part pregelatinized starch；Powdered cellulose and pregelatinized starch are added into clean container in advance, afterwards by liquor made from sorghum and sweet tea Portugal
Grape wine adds uniform stirring, and the material of mixing is paste, completes the preparation of C components, C components is stored in standby in closed container
With, and continue to stir.
Component A, B component and C components are combined as inorganic agent together.
Embodiment 3：
Clean container is taken, adds 1 part of malt syrup thereto, uniform stirring after 1 part of white sugar and 1 part of honey, completes the system of syrup
Make, persistently stir afterwards, whole process keep syrup temperature be 45-50 DEG C between, in the present embodiment temperature be 48 DEG C.
Clean container is taken, adds gelatin thereto, as the component A in Kiwi berry inorganic agent.
Clean container is taken, adds 4 parts of activated carbons and 2 parts of polyethylene pyrrole network alkanones thereto as B component.
Clean container is taken, adds 7 portions of liquor made from sorghums, 4 parts of sweet wines thereto（White wine）, 1.5 parts of powdered celluloses
With 1.5 parts of pregelatinized starch；Powdered cellulose and pregelatinized starch are added into clean container in advance, afterwards by liquor made from sorghum and
Sweet wine adds uniform stirring, and the material of mixing is paste, completes the preparation of C components, C components are stored in closed container
It is spare, and continue to stir.
Component A, B component and C components are combined as inorganic agent together.
Embodiment 4：
Clean container is taken, adds 1 part of malt syrup thereto, uniform stirring after 1 part of white sugar and 1 part of honey, completes the system of syrup
Make, persistently stir afterwards, whole process keep syrup temperature be 45-50 DEG C between, in the present embodiment temperature be 48 DEG C.
Clean container is taken, adds gelatin thereto, as the component A in Kiwi berry inorganic agent.
Clean container is taken, adds 3.61 parts of activated carbons and 1.89 parts of polyethylene pyrrole network alkanones thereto as B component.
Clean container is taken, adds 8.0 portions of liquor made from sorghums, 3.12 parts of sweet wines thereto（White wine）, 1.08 parts of powderies
Cellulose and 1.37 parts of pregelatinized starch；Powdered cellulose and pregelatinized starch are added into clean container in advance, afterwards will
Liquor made from sorghum and sweet wine add uniform stirring, and the material of mixing is paste, complete the preparation of C components, C components are stored in close
Containers for future use is closed, and continues to stir.
Component A, B component and C components are combined as inorganic agent together.
Embodiment 5：
A kind of Kiwi berry treatment process, as shown in Figure 1, comprising the following steps, the present embodiment is prepared for summer dried Chinese gooseberry：
Step 1, prepared by syrup：Mix after malt syrup, white sugar and honey are added to clean container and uniform stirring, persistently stir
Mix.
Step 2, raw material screening：The Kiwi berry being collected into is placed on to select and is taken, removes and wherein goes mouldy and damaged Mi
Monkey peach, removes the wherein softer fruit of fruit matter.
Step 3, remove the peel：The Kiwi berry that qualification is screened in step 2 is removed into epidermis.
Step 4, cut into slices：The Kiwi berry that epidermis is removed in step 3 is cut into sheet in uniform thickness, thickness for 0.6 ±
0.15 centimetre.
Step 5, soak：By the kiwifruit piece that sheet is cut into step 4 be placed in fermentation vat soak 2-8 it is small when after wash
Only.
Step 5 is divided into following steps again, as shown in Figure 2：
S51：Kiwifruit piece after cutting into slices in step 4 is placed into fermentation vat, kiwifruit piece is completely immersed in wherein, is soaked
Liquid is the ammonium bicarbonate soln that concentration is 0.05%-0.08%, and the ammonium bicarbonate soln of 0.05% concentration is used in the present embodiment.
S52：Water circulates in fermentation vat, when summer immersion 2-6 is small, when winter immersion 6-8 is small, soaks 5.5 in the present embodiment
Hour.
S53：Kiwifruit piece after being soaked in S52 is pulled out from fermentation vat, is drained away the water.
S54：It will be immersed in clear water, inorganic agent is placed in permeable bag and is soaked jointly with kiwifruit piece, inorganic agent is
A kind of amount agent that can remove the sour and astringent sense of Kiwi berry, by being prepared in embodiment 1- embodiments 4, by the component A and B in inorganic agent
It is individually positioned in permeable bag, permeable bag can be made of gauze, afterwards tighten opening, and the material for avoiding being installed therein takes off
Fall；C component bottoming is placed in clean container, the permeable bag that several are enclosed with to component A and B component is placed in clean appearance
In device, then Kiwi berry poured into container, continue to be passed through water purification being thereto rinsed；The wherein gross weight of component A and B component
Weight no less than 12%, the C components of Kiwi berry gross weight is no less than the 3% of Kiwi berry gross weight, and winter is added to B groups therein
Part is more than component A, and summer adds to B component therein and is no less than component A；Component A and B component are 6%, C groups in the present embodiment
Part content is 5%.
S54：Clear water, which rinses, removes the soak on Kiwi berry surface.
Step 6, shortening：Kiwifruit piece is placed on 6- in dry ventilated environment after draining away the water after being soaked in step 5
12 it is small when, ethylene contents are 5%-25% in air.
Step 7, it is candy：Syrup will be prepared in step 1 to pour into sugar entering saucepan and be evenly heated, will locate in step 6
Kiwifruit piece after reason is poured into sugar entering saucepan, and candy pot temperature is 70-95 DEG C.
Step 7 comprises the following steps, as shown in Figure 3：
S71：It is used for candy pot series connection candy in step 7 by some, syrup is uniformly added to candy pot.
S72：During the syrup pot that syrup is used to prepare in step 1 is connected into S71 in the candy pot of some series connection.
S73：Kiwifruit piece after shortening in step 6 is uniformly placed in candy pot carry out it is candy.
To ensure that candy pot is heated evenly, candy pot is heated using steam, candy kettle temperature in the present embodiment
For 85 DEG C.
Step 8, dry：Dried Chinese gooseberry after will be candy in step 7 drains syrup and be placed in roasting plant after pulling out to be dried
Moisture is done into dried Chinese gooseberry less than 35%.
Step 9, Icing Sugar is spread：Dried Chinese gooseberry white granulated sugar being crushed into powder after baking in step 8 is sprayed after shape, will spray
Being placed in clean room with good ventilation after Icing Sugar, room use heating, between to control in room temperature be 45-60 DEG C,
It is 58 DEG C in the present embodiment.
Step 10, picking：By the dried Chinese gooseberry after processing select take according to finished product standard carry out hand picking, remove
Wherein damaged defect ware.
Step 11, bull scale：The finished product that qualification is selected in step 10 is placed in bull scale and is weighed.
Step 12, gold is visited：The finished product weighed in step 11 is immersed to golden spy machine.
Step 13, packaging and storage：The finished product handled in step 12 is transported after upright packing machine is packed
Stored into warehouse.
At step 1, step 6, step 8 and step 13 set critical control point, detect dried Chinese gooseberry in Aspergillus flavus,
The clump counts such as Escherichia coli, and inspection of foreign substance is carried out, prevent there are other materials to be mixed into preparation process.
Embodiment 6：
A kind of Kiwi berry treatment process, as shown in Figure 1, comprising the following steps, the present embodiment is prepared for winter dried Chinese gooseberry：
Step 1, prepared by syrup：Mix after malt syrup, white sugar and honey are added to clean container and uniform stirring, persistently stir
Mix.
Step 2, raw material screening：The Kiwi berry being collected into is placed on to select and is taken, removes and wherein goes mouldy and damaged Mi
Monkey peach, removes the wherein softer fruit of fruit matter.
Step 3, remove the peel：The Kiwi berry that qualification is screened in step 2 is removed into epidermis.
Step 4, cut into slices：The Kiwi berry that epidermis is removed in step 3 is cut into sheet in uniform thickness, thickness for 0.6 ±
0.15 centimetre.
Step 5, soak：By the kiwifruit piece that sheet is cut into step 4 be placed in fermentation vat soak 2-8 it is small when after wash
Only.
Step 5 is divided into following steps again, as shown in Figure 2：
S51：Kiwifruit piece after cutting into slices in step 4 is placed into fermentation vat, kiwifruit piece is completely immersed in wherein, is soaked
Liquid is the ammonium bicarbonate soln that concentration is 0.05%-0.08%, and the ammonium bicarbonate soln of 0.05% concentration is used in the present embodiment.
S52：Water circulates in fermentation vat, when summer immersion 2-6 is small, when winter immersion 6-8 is small, soaks 7.5 in the present embodiment
Hour.
S53：Kiwifruit piece after being soaked in S52 is pulled out from fermentation vat, is drained away the water.
S54：It will be immersed in clear water, inorganic agent is placed in permeable bag and is soaked jointly with kiwifruit piece, inorganic agent is
A kind of amount agent that can remove the sour and astringent sense of Kiwi berry, by being prepared in embodiment 1- embodiments 4, by the component A and B in inorganic agent
It is individually positioned in permeable bag, permeable bag can be made of gauze, afterwards tighten opening, and the material for avoiding being installed therein takes off
Fall；C component bottoming is placed in clean container, the permeable bag that several are enclosed with to component A and B component is placed in clean appearance
In device, then Kiwi berry poured into container, continue to be passed through water purification being thereto rinsed；The wherein gross weight of component A and B component
Weight no less than 12%, the C components of Kiwi berry gross weight is no less than the 3% of Kiwi berry gross weight, and winter is added to B groups therein
Part is more than component A, and summer adds to B component therein and is no less than component A；Component A is 6% in the present embodiment, B component 7%, C
Component content is 5%.
S55：Clear water, which rinses, removes the soak on Kiwi berry surface.
Step 6, shortening：Kiwifruit piece is placed on 6- in dry ventilated environment after draining away the water after being soaked in step 5
12 it is small when, ethylene contents are 5%-25% in air.
Step 7, it is candy：Syrup will be prepared in step 1 to pour into sugar entering saucepan and be evenly heated, will locate in step 6
Kiwifruit piece after reason is poured into sugar entering saucepan, and candy pot temperature is 70-95 DEG C.
Step 7 comprises the following steps, as shown in Figure 3：
S71：It is used for candy pot series connection candy in step 7 by some, syrup is uniformly added to candy pot.
S72：During the syrup pot that syrup is used to prepare in step 1 is connected into S71 in the candy pot of some series connection.
S73：Kiwifruit piece after shortening in step 6 is uniformly placed in candy pot carry out it is candy.
To ensure that candy pot is heated evenly, candy pot is heated using steam, candy kettle temperature in the present embodiment
For 85 DEG C.
Step 8, dry：Dried Chinese gooseberry after will be candy in step 7 drains syrup and be placed in roasting plant after pulling out to be dried
Moisture is done into dried Chinese gooseberry less than 35%.
Step 9, Icing Sugar is spread：Dried Chinese gooseberry white granulated sugar being crushed into powder after baking in step 8 is sprayed after shape, will spray
Being placed in clean room with good ventilation after Icing Sugar, room use heating, between to control in room temperature be 45-60 DEG C,
It is 58 DEG C in the present embodiment.
Step 10, picking：By the dried Chinese gooseberry after processing select take according to finished product standard carry out hand picking, remove
Wherein damaged defect ware.
Step 11, bull scale：The finished product that qualification is selected in step 10 is placed in bull scale and is weighed.
Step 12, gold is visited：The finished product weighed in step 11 is immersed to golden spy machine.
Step 13, packaging and storage：The finished product handled in step 12 is transported after upright packing machine is packed
Stored into warehouse.
At step 1, step 6, step 8 and step 13 set critical control point, detect dried Chinese gooseberry in Aspergillus flavus,
The clump counts such as Escherichia coli, and inspection of foreign substance is carried out, prevent there are other materials to be mixed into preparation process.
Embodiment 7：
A kind of Kiwi berry treatment process, comprises the following steps, and the present embodiment is prepared for winter dried Chinese gooseberry：
Step 1, prepared by syrup：Mix after malt syrup, white sugar and honey are added to clean container and uniform stirring, persistently stir
Mix.
Step 2, raw material screening：The Kiwi berry being collected into is placed on to select and is taken, removes and wherein goes mouldy and damaged Mi
Monkey peach, removes the wherein softer fruit of fruit matter.
Step 3, remove the peel：The Kiwi berry that qualification is screened in step 2 is removed into epidermis.
Step 4, cut into slices：The Kiwi berry that epidermis is removed in step 3 is cut into sheet in uniform thickness, thickness for 0.6 ±
0.15 centimetre.
Step 5, soak：By the kiwifruit piece that sheet is cut into step 4 be placed in clear water soak 2-8 it is small when after clean.
Step 6, shortening：Kiwifruit piece is placed on 6- in dry ventilated environment after draining away the water after being soaked in step 5
12 it is small when, ethylene contents are 5%-25% in air.
Step 7, it is candy：Syrup will be prepared in step 1 to pour into sugar entering saucepan and be evenly heated, will locate in step 6
Kiwifruit piece after reason is poured into sugar entering saucepan, and candy pot temperature is 70-95 DEG C.
Step 7 comprises the following steps：
S71：It is used for candy pot series connection candy in step 7 by some, syrup is uniformly added to candy pot.
S72：During the syrup pot that syrup is used to prepare in step 1 is connected into S71 in the candy pot of some series connection.
S73：Kiwifruit piece after shortening in step 6 is uniformly placed in candy pot carry out it is candy.
To ensure that candy pot is heated evenly, candy pot is heated using steam, candy kettle temperature in the present embodiment
For 85 DEG C.
Step 8, dry：Dried Chinese gooseberry after will be candy in step 7 drains syrup and be placed in roasting plant after pulling out to be dried
Moisture is done into dried Chinese gooseberry less than 35%.
Step 9, Icing Sugar is spread：Dried Chinese gooseberry white granulated sugar being crushed into powder after baking in step 8 is sprayed after shape, will spray
Being placed in clean room with good ventilation after Icing Sugar, room use heating, between to control in room temperature be 45-60 DEG C,
It is 58 DEG C in the present embodiment.
Step 10, picking：By the dried Chinese gooseberry after processing select take according to finished product standard carry out hand picking, remove
Wherein damaged defect ware.
Step 11, bull scale：The finished product that qualification is selected in step 10 is placed in bull scale and is weighed.
Step 12, gold is visited：The finished product weighed in step 11 is immersed to golden spy machine.
Step 13, packaging and storage：The finished product handled in step 12 is transported after upright packing machine is packed
Stored into warehouse.
At step 1, step 6, step 8 and step 13 set critical control point, detect dried Chinese gooseberry in Aspergillus flavus,
The clump counts such as Escherichia coli, and inspection of foreign substance is carried out, prevent there are other materials to be mixed into preparation process.
The syrup and Kiwi berry inorganic agent that are prepared in embodiment 1 or embodiment 2 or embodiment 3 are added to embodiment
Kiwi berry is processed in 4- embodiments 6；It can be led according to the tannin content in assorted fruit according to literature various
Cause fruit mouthfeel sour and astringent, and tannin is a kind of aldehydes matter, and esterification generation ester can occur with alcohol.Tannin content in dried fruit
The more difficult measurement of measurement, thus be compared in this programme using other modes；Surface Icing Sugar is removed into dried fruit washing after preparation,
By dried fruit immersion in deionized water, excessive sodium hydrate aqueous solution and a small amount of reindeer moss solution are added thereto, and concussion is molten
Liquid, makes the tannin in the sodium hydrate aqueous solution and dried fruit of addition fully react, and remixes a small amount of repeatedly dropwise addition acetic acid in solution
Solution, observes the color change of solution and is recorded in table 1：
| Solution colour | Discoloration order | |
| Embodiment 5 | Discoloration, color are shallower | 3rd discoloration |
| Embodiment 6 | Discoloration, color are shallower | Second discoloration |
| Embodiment 7 | Discoloration, color are deeper | First discoloration |
Conclusion can be obtained according to table 1：By in the dried Chinese gooseberry processed in embodiment 5- embodiments 7, containing a certain amount of
Gan Ning, so that dried fruit mouthfeel is sour and astringent made of causing；But tannin content is more in the Kiwi berry dried fruit being prepared in embodiment 7
In embodiment 5 and embodiment 6, thus mouthfeel is more sour and astringent；Experiment by measuring several times above.
Tannin is a kind of alkaline weak acid, can be reacted with alkaline matter, that is, sodium hydroxide, remaining sodium hydroxide and acetic acid are anti-
Should, therefore the acetic acid surplus after reaction is more, then the fewer i.e. tannin of ethanol surplus is more.
Claims (9)
1. a kind of kiwifruit piece treatment process, it is characterised in that comprise the following steps：
Step 1, prepared by syrup：Mix after malt syrup, white sugar and honey are added to clean container and uniform stirring, persistently stir
Mix；
Step 2, raw material screening：The Kiwi berry being collected into is placed on to select and is taken, removes and wherein goes mouldy and damaged Kiwi berry；
Step 3, remove the peel：The Kiwi berry that qualification is screened in step 2 is removed into epidermis；
Step 4, cut into slices：The Kiwi berry that epidermis is removed in step 3 is cut into sheet in uniform thickness；
Step 5, soak：By the kiwifruit piece that sheet is cut into step 4 be placed in fermentation vat soak 2-8 it is small when after clean；
Step 6, shortening：It is small to be placed on 6-12 in dry ventilated environment after draining away the water for kiwifruit piece after being soaked in step 5
When, ethylene contents are 5%-25% in air；
Step 7, it is candy：Syrup will be prepared in step 1 to pour into sugar entering saucepan and be evenly heated, after handling in step 6
Kiwifruit piece pour into sugar entering saucepan, candy pot temperature be 70-95 DEG C；
Step 8, dry：Dried Chinese gooseberry after will be candy in step 7, which drains syrup after pulling out and is placed in roasting plant, to be dried to
Moisture is less than 35% in dried Chinese gooseberry；
Step 9, Icing Sugar is spread：Dried Chinese gooseberry white granulated sugar being crushed into powder after baking in step 8 is sprayed after shape；
Step 10, picking：By the dried Chinese gooseberry after processing select take according to finished product standard carry out hand picking, remove wherein
Damaged defect ware；
Step 11, bull scale：The finished product that qualification is selected in step 10 is placed in bull scale and is weighed；
Step 12, gold is visited：The finished product weighed in step 11 is immersed to golden spy machine；
Step 13, packaging and storage：The finished product handled in step 12 is transported into warehouse entry after upright packing machine is packed
Store in storehouse.
A kind of 2. kiwifruit piece treatment process according to claim 1, it is characterised in that：In the step 1, maltose
The ratio of slurry, white sugar and honey is 1:1:1.
A kind of 3. kiwifruit piece treatment process according to claim 1, it is characterised in that：Added in the step 5 useful
In the inorganic agent for removing the sour and astringent sense of Kiwi berry.
A kind of 4. kiwifruit piece treatment process according to claim 3, it is characterised in that：It is 0.05- in the fermentation vat
0.08% ammonium bicarbonate soln, the step 5 comprise the following steps：
S51：Kiwifruit piece after cutting into slices in step 4 is placed into fermentation vat, kiwifruit piece is completely immersed in wherein；
S52：Water circulates in fermentation vat, when summer immersion 2-6 is small, when winter immersion 6-8 is small；
S53：Kiwifruit piece after being soaked in S52 is pulled out from fermentation vat after draining away the water；
S54：It is immersed in clear water, inorganic agent is placed in permeable bag and is soaked jointly with kiwifruit piece；
S54：Clear water, which rinses, removes the soak on Kiwi berry surface.
A kind of 5. kiwifruit piece treatment process according to claim 1, it is characterised in that：The step 7 includes following step
Suddenly：
S71：It is used for candy pot series connection candy in step 7 by some, syrup is uniformly added into candy pot；
S72：During the syrup pot that syrup is used to prepare in step 1 is connected into S71 in the candy pot of some series connection；
S73：Kiwifruit piece after shortening in step 6 is uniformly placed in candy pot carry out it is candy；
Wherein, candy pot is heated by steam.
A kind of 6. kiwifruit piece treatment process according to claim 1, it is characterised in that：The step 1, step 6, step
8 and step 13 place set critical control point.
7. a kind of Kiwi berry inorganic agent being used in the kiwifruit piece treatment process in claim 1-7 described in any one, its
It is characterized in that, including component A, B component and C components, following component is by weight：
Component A：
10-12 parts of gelatin
B component：
3-5 parts of activated carbon
1-3 parts of polyvinylpyrrolidone
C components：
5-8 parts of liquor made from sorghum
3-5 parts of sweet wine
1-2 parts of powdered cellulose
1-2 parts of pregelatinized starch
Component A and B component are placed on different permeable bags to soak, C components are poured into wherein after uniformly mixing.
A kind of 8. Kiwi berry inorganic agent according to claim 7, it is characterised in that：The component A and B component add not small
It is not less than the 3% of handled Kiwi berry gross weight in the usage amount of 12%, the C components of handled Kiwi berry gross weight.
A kind of 9. kiwifruit piece inorganic agent according to claim 8, it is characterised in that：Winter is added to B component therein
More than component A, summer adds to B component therein and is no less than component A.
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|---|---|---|---|---|
| CN113303114A (en) * | 2021-05-18 | 2021-08-27 | 郑州市农林科学研究所 | Method for reducing total tannin content of cyclobalanopsis glauca cutting slips |
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