CN110037208A - A kind of processing method of Kiwi berry original flavor pulp - Google Patents
A kind of processing method of Kiwi berry original flavor pulp Download PDFInfo
- Publication number
- CN110037208A CN110037208A CN201910376934.8A CN201910376934A CN110037208A CN 110037208 A CN110037208 A CN 110037208A CN 201910376934 A CN201910376934 A CN 201910376934A CN 110037208 A CN110037208 A CN 110037208A
- Authority
- CN
- China
- Prior art keywords
- kiwi berry
- kiwi
- pulp
- berry
- filling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to fruit process technical fields, more particularly to a kind of processing method of Kiwi berry original flavor pulp, include the following steps: that the pretreatment of (1) Kiwi berry, the crushing of (2) Kiwi berry freezing processing, (3) Kiwi berry, (4) are filling.The method of the present invention sufficiently kills gram-positive bacteria, the Gram-negative bacteria on Kiwi berry surface, and controls the growth of the microorganism in magma, effectively extends the holding time of kiwi pulp；Nutriment, the Kiwi berry crushing efficiency being effectively ensured in kiwi pulp are high.So that the kiwi pulp prepared has been sufficiently reserved the flavor characteristic of Kiwi berry, storage is convenient.
Description
Technical field
The present invention relates to fruit process technical field, in particular to a kind of processing method of Kiwi berry original flavor pulp.
Background technique
Kiwi berry nutrition in the maximum preceding 26 kinds of fruit of world's consumption figure is the abundantest comprehensive, is universally acknowledged " water
The king of fruit ", " world treasure fruit ".Every 100g Kiwi berry 100~420mg containing vitamin C is apple, 30~140 times of pears；Often
100g Kiwi berry calcic 58mg is almost higher than all fruit；Kiwi berry is rich in crude fibre, and 3 times of leaf mustard, 5~25 times all kinds of
Food.Above-mentioned nutritional ingredient is all proved to accelerate in theory and practice the excretion of human body lead, prevents body to lead
It absorbs, reduces Lead Toxicity and prevent constipation.
In Kiwi berry deep processed product series, since adding ingredient is more, so that Kiwi berry Normal juice content is low, corresponding function
Effect component content is lower, and health-care efficacy is unobvious, and mouthfeel is poor.In addition, using a large amount of animality fertilizer in Kiwi berry planting process
Material, so that Kiwi fresh fruit carries a large amount of harmful microorganisms, if disinfection is not thorough, cannot effectively kill micro- life in process
Object is then easy that product is caused to carry miscellaneous bacteria, easily contamination and deterioration.
Summary of the invention
For the defect for overcoming the above-mentioned prior art, the present invention provides a kind of processing method of Kiwi berry original flavor pulp.
It is achieved, includes the following steps: particular by following technical scheme
(1) Kiwi berry pre-processes
Kiwi fresh fruit is immersed in the closed container equipped with the ozone solution that concentration is 0.5mg/L, temperature is 5-10 DEG C, is impregnated
It is taken out after 2-5min, aseptic water washing 30-50s drains away the water spare；
(2) Kiwi berry freezing processing
The Kiwi berry that previous step is handled well, which is transferred in refrigerating chamber, to be spread out, is cooled to -25 DEG C of refrigerations with the speed of 5 DEG C/min
It 5-8 days, is then cooled to -30 DEG C and continues refrigeration 1-3 days, room temperature is warming up to 3 DEG C/min speed, it is standby to take out Kiwi berry peeling
With；Guarantee therebetween: spreading thickness out and be no more than 10cm, oxygen volume content is 3-8% in refrigerating chamber, carbon dioxide volume content is
22-25%；
(3) Kiwi berry crushes
The Kiwi berry of peeling is beaten, slurries glue is ground 1-3 times, then 100:33:0.1 in mass ratio is by slurries, pure water, lactic acid chain
Coccus peptide stirs evenly, and the ultrasonication 25-35min of 500-700W is used at 30-35 DEG C, obtains mixture；
(4) filling
The resulting mixture of previous step is heated to 40-45 DEG C, it is filling while hot, in 1.3-1.5 standard atmospheric pressure, 120-
Sterilize 100-120s at 150 DEG C, is packaged to be finished product after cooling.
Beneficial effects of the present invention:
The present invention passes through the immersion of solution, the processing of ultrasonic wave, the use of nisin of ozone, sufficiently killing Kiwi berry
Gram-positive bacteria, the Gram-negative bacteria on surface, and the growth of the microorganism in magma is controlled, effectively extend kiwi pulp
Holding time；Also, it due to using TRANSIENT HIGH TEMPERATURE when ozone soaking temperature is low, filling, can effectively ensure that in kiwi pulp
Nutriment.In addition, controlling the gas content of cold storage environment by being segmented cryogenic freezing for a long time, Mi can be effectively suppressed
The respiratory metabolism of monkey peach reduces decomposition of the Kiwi berry itself for nutriment.Third, macaque can be made by being precisely controlled temperature change
Peach intracellular ice crystal crystallization rate is fast, then cooperate crushing, glue film, ultrasonic wave Cavitation effect so that Kiwi berry cell crashing ratio
Height, nutriment can efficiently discharge, it is easier to be absorbed by the body.
Gained kiwi pulp of the invention has been sufficiently reserved the flavor characteristic of Kiwi berry, and sterilizes efficiently, and storage is convenient,
Great practical value.
Specific embodiment
Embodiment 1
A kind of processing method of Kiwi berry original flavor pulp, includes the following steps:
(1) Kiwi berry pre-processes
Kiwi fresh fruit is immersed in the closed container equipped with the ozone solution that concentration is 0.5mg/L, temperature is 5 DEG C, is impregnated
It is taken out after 5min, aseptic water washing 30s drains away the water spare；
(2) Kiwi berry freezing processing
The Kiwi berry that previous step is handled well, which is transferred in refrigerating chamber, to be spread out, is cooled to -25 DEG C of refrigerations with the speed of 5 DEG C/min
It 8 days, is then cooled to -30 DEG C and continues refrigeration 1 day, room temperature is warming up to 3 DEG C/min speed, it is spare to take out Kiwi berry peeling；Its
Between guarantee: spread thickness out less than 10cm, oxygen volume content is 8% in refrigerating chamber, carbon dioxide volume content is 22%；
(3) Kiwi berry crushes
The Kiwi berry of peeling is beaten, slurries glue is ground 3 times, then 100:33:0.1 in mass ratio is by slurries, pure water, nisin
Bacterium peptide stirs evenly, and the ultrasonication 25min of 700W is used at 30 DEG C, obtains mixture；
(4) filling
The resulting mixture of previous step is heated to 45 DEG C, it is filling while hot, it sterilizes at 1.3 standard atmospheric pressures, 150 DEG C
100s is packaged to be finished product after cooling.
Embodiment 2
A kind of processing method of Kiwi berry original flavor pulp, includes the following steps:
(1) Kiwi berry pre-processes
Kiwi fresh fruit is immersed in the closed container equipped with the ozone solution that concentration is 0.5mg/L, temperature is 10 DEG C, is impregnated
It is taken out after 2min, aseptic water washing 50s drains away the water spare；
(2) Kiwi berry freezing processing
The Kiwi berry that previous step is handled well, which is transferred in refrigerating chamber, to be spread out, is cooled to -25 DEG C of refrigerations with the speed of 5 DEG C/min
It 5 days, is then cooled to -30 DEG C and continues refrigeration 3 days, room temperature is warming up to 3 DEG C/min speed, it is spare to take out Kiwi berry peeling；Its
Between guarantee: spread thickness out no more than 10cm, oxygen volume content is 3% in refrigerating chamber, carbon dioxide volume content is 25%；
(3) Kiwi berry crushes
The Kiwi berry of peeling is beaten, slurries glue is ground 1 time, then 100:33:0.1 in mass ratio is by slurries, pure water, nisin
Bacterium peptide stirs evenly, and the ultrasonication 35min of 500W is used at 35 DEG C, obtains mixture；
(4) filling
The resulting mixture of previous step is heated to 40 DEG C, it is filling while hot, it sterilizes at 1.5 standard atmospheric pressures, 120 DEG C
120s is packaged to be finished product after cooling.
Embodiment 3
A kind of processing method of Kiwi berry original flavor pulp, includes the following steps:
(1) Kiwi berry pre-processes
Kiwi fresh fruit is immersed in the closed container equipped with the ozone solution that concentration is 0.5mg/L, temperature is 7 DEG C, is impregnated
It is taken out after 4min, aseptic water washing 40s drains away the water spare；
(2) Kiwi berry freezing processing
The Kiwi berry that previous step is handled well, which is transferred in refrigerating chamber, to be spread out, is cooled to -25 DEG C of refrigerations with the speed of 5 DEG C/min
It 6.5 days, is then cooled to -30 DEG C and continues refrigeration 2 days, room temperature is warming up to 3 DEG C/min speed, it is spare to take out Kiwi berry peeling；
Guarantee therebetween: spreading thickness out and be no more than 10cm, oxygen volume content is 5.5% in refrigerating chamber, carbon dioxide volume content is
23.5%；
(3) Kiwi berry crushes
The Kiwi berry of peeling is beaten, slurries glue is ground 2 times, then 100:33:0.1 in mass ratio is by slurries, pure water, nisin
Bacterium peptide stirs evenly, and the ultrasonication 30min of 600W is used at 33 DEG C, obtains mixture；
(4) filling
The resulting mixture of previous step is heated to 42 DEG C, it is filling while hot, it sterilizes at 1.4 standard atmospheric pressures, 135 DEG C
110s is packaged to be finished product after cooling.
Claims (1)
1. a kind of processing method of Kiwi berry original flavor pulp, which comprises the steps of:
(1) Kiwi berry pre-processes
Kiwi fresh fruit is immersed in the closed container equipped with the ozone solution that concentration is 0.5mg/L, temperature is 5-10 DEG C, is impregnated
It is taken out after 2-5min, aseptic water washing 30-50s drains away the water spare；
(2) Kiwi berry freezing processing
The Kiwi berry that previous step is handled well, which is transferred in refrigerating chamber, to be spread out, is cooled to -25 DEG C of refrigerations with the speed of 5 DEG C/min
It 5-8 days, is then cooled to -30 DEG C and continues refrigeration 1-3 days, room temperature is warming up to 3 DEG C/min speed, it is standby to take out Kiwi berry peeling
With；Guarantee therebetween: spreading thickness out and be no more than 10cm, oxygen volume content is 3-8% in refrigerating chamber, carbon dioxide volume content is
22-25%；
(3) Kiwi berry crushes
The Kiwi berry of peeling is beaten, slurries glue is ground 1-3 times, then 100:33:0.1 in mass ratio is by slurries, pure water, lactic acid chain
Coccus peptide stirs evenly, and the ultrasonication 25-35min of 500-700W is used at 30-35 DEG C, obtains mixture；
(4) filling
The resulting mixture of previous step is heated to 40-45 DEG C, it is filling while hot, in 1.3-1.5 standard atmospheric pressure, 120-
Sterilize 100-120s at 150 DEG C, is packaged to be finished product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910376934.8A CN110037208A (en) | 2019-05-07 | 2019-05-07 | A kind of processing method of Kiwi berry original flavor pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910376934.8A CN110037208A (en) | 2019-05-07 | 2019-05-07 | A kind of processing method of Kiwi berry original flavor pulp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110037208A true CN110037208A (en) | 2019-07-23 |
Family
ID=67281176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910376934.8A Pending CN110037208A (en) | 2019-05-07 | 2019-05-07 | A kind of processing method of Kiwi berry original flavor pulp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110037208A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009721A (en) * | 2021-11-25 | 2022-02-08 | 溆浦县龙盛农业科技发展有限公司 | Method for preparing kiwi fruit deep-processing fruit pulp |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851733A (en) * | 2016-04-12 | 2016-08-17 | 四川省食品发酵工业研究设计院 | Production method of zero-additive mushy kiwi fruit nfc juice |
| CN107343529A (en) * | 2017-07-11 | 2017-11-14 | 贵州省苑博生态农业开发有限公司 | A kind of Kiwi berry cold preserving method and preservation method |
-
2019
- 2019-05-07 CN CN201910376934.8A patent/CN110037208A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851733A (en) * | 2016-04-12 | 2016-08-17 | 四川省食品发酵工业研究设计院 | Production method of zero-additive mushy kiwi fruit nfc juice |
| CN107343529A (en) * | 2017-07-11 | 2017-11-14 | 贵州省苑博生态农业开发有限公司 | A kind of Kiwi berry cold preserving method and preservation method |
Non-Patent Citations (1)
| Title |
|---|
| 高蓬明等: "天然抑菌剂在猕猴桃果浆保鲜中的应用", 《食品研究与开发》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009721A (en) * | 2021-11-25 | 2022-02-08 | 溆浦县龙盛农业科技发展有限公司 | Method for preparing kiwi fruit deep-processing fruit pulp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101269719B (en) | Controlled atmosphere fresh-keeping bag and sterilized controlled atmosphere fresh-keeping method | |
| CN105360277A (en) | Superhigh-pressure fresh keeping method for fresh rosa roxburghii | |
| CN101849572B (en) | Method for keeping bamboo shoots fresh | |
| CN103637327B (en) | Persimmon full-fruit puree and processing method thereof | |
| CN110226621A (en) | A kind of refrigerated storage method of preservation of fishery | |
| CN101258869A (en) | Preservation fresh-keeping method for white gold needle mushroom | |
| CN101473869B (en) | Method for controlling cold damage of peach and keeping edible quality | |
| WO2021047067A1 (en) | Method for performing pretreat to adjust and control run off of microorganisms and juice from thawed fresh-cut fruit | |
| CN102138694A (en) | Non-thermal sterilization treatment method for raw and fresh noodles | |
| CN102144663A (en) | Non-thermal processing method of fresh-cut fruits and vegetables | |
| CN110037208A (en) | A kind of processing method of Kiwi berry original flavor pulp | |
| CN105123902B (en) | Fresh-keeping method of fresh lotus seedpod | |
| CN111728024A (en) | Vacuum precooling preservation method for blueberries | |
| CN109845813A (en) | A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase | |
| CN108770920A (en) | A kind of sterilization and preservation method of super-pressure to fresh-cut squash | |
| CN107455443A (en) | A kind of quick-frozen liquid of food fresh keeping and preparation method thereof and application method | |
| CN112314841A (en) | Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof | |
| CN101744030A (en) | Ecology-simulated freshness-retaining method of ginseng and American ginseng | |
| CN101011079A (en) | Green pepper fresh-keeping method | |
| CN103070436A (en) | Peach juice and preparation method thereof | |
| CN102986841B (en) | Method for retaining freshness of bamboo shoots for pandas | |
| CN109090427A (en) | A kind of anti-corrosive fresh-keeping processing method of vegetables | |
| CN114766545A (en) | Citrus preservation technology | |
| CN107343529A (en) | A kind of Kiwi berry cold preserving method and preservation method | |
| CN102907492B (en) | Method and system of using carbonated water for preserving raw milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190723 |
|
| RJ01 | Rejection of invention patent application after publication |