CN111264663A - Fish gelatin kiwi fruit cake and production method thereof - Google Patents

Abstract

The invention relates to the field of fruit cakes, in particular to a fish gelatin kiwi fruit cake and a production method thereof. The fruit cake contains gel, fructus Actinidiae chinensis pulp, high fructose syrup, sugar and salt; the gel comprises fish gelatin. The preparation method comprises the following steps: under the condition of heating, mixing and decocting the gel, the kiwi fruit pulp, the high fructose syrup, the sugar, the salt and the water; and drying the mixed pulp to obtain the fruit cake. According to the invention, the fish gelatin is added on the basis of the traditional formula, so that the protein content of the product is increased, the nutrition is balanced, and the formed gel has enough elasticity and small viscosity and the taste of the product is improved by adopting the gel containing the fish gelatin, particularly the compound gel containing the fish gelatin, carrageenan, pectin and acacia; by adopting the formula, the phenomenon of external dryness and internal dampness of the fruit cake can be relieved, particularly, the technology of high temperature and high humidity, medium temperature and medium humidity, medium temperature and low humidity is adopted, the uniform volatilization of the water in the product can be more effectively ensured, the phenomenon of external dryness and internal dampness is further avoided, and the finally produced product has good comprehensive mouthfeel.

Description

Fish gelatin kiwi fruit cake and production method thereof

Technical Field

The invention relates to the field of fruit cakes, in particular to a fish gelatin kiwi fruit cake and a production method thereof.

Background

The term fruitcake comes from the eight-fruit cake at the earliest time. The eight-large fruitcake is a special product in Jiangxi, is a concentrated fruitcake prepared by using fresh fruits and vegetables as raw materials and performing the working procedures of juicing, pulp boiling, concentration, forming and the like, and belongs to one kind of preserved fruit. The fruitcake fully maintains the fruity flavor, the nutritional ingredients and the special flavor of the fruits, is more and more popular with consumers, and is one of the new leisure and tourism food vitality army products. Except Jiangxi, Fujian, Hunan, Yunnan provinces and other provinces also have own unique fruitcake culture.

From the industrial point of view, the fruit cakes comprise wild jujube cakes, tamarind cakes, green plum cakes and the like, and are also called preserved fruit cakes. The kiwi fruit, also called kiwi fruit, is woody vine plant of Actinidia of Actinidiaceae, the fruit of the kiwi fruit is soft and juicy, sour and sweet and delicious, is rich in vitamin, the content of vitamin C in each hundred grams of fresh fruit can reach 420 mg and can reach 930 mg at most, the kiwi fruit is a fruit with extremely high nutritional value, the content of soluble solid matter of the kiwi fruit reaches 14-20 wt%, the kiwi fruit has the reputation of vitamin fruit, super fruit and king of fruit, and the kiwi fruit is a high-quality material for processing fruit cakes. The kiwi fruit cakes become the first choice of consumers in the market. However, the conventional production of fruit cakes has the following problems: firstly, the formula is traditional, the product only contains carbohydrate, and the nutrition is not balanced; secondly, the product has overlarge viscosity and insufficient elasticity and is easy to be stuck on teeth; thirdly, the product is dry outside and wet inside, and the taste is not good.

Disclosure of Invention

The invention aims to overcome the problems of unbalanced nutrition, high viscosity, insufficient elasticity, dryness outside, dampness inside and poor taste of the kiwi fruit cakes in the prior art, and provides the kiwi fruit cakes and the preparation method thereof.

In order to achieve the above objects, the present invention provides in one aspect a kiwi fruit cake comprising a gel, kiwi fruit pulp, high fructose syrup, sugar and salt; wherein the gel comprises fish gelatin;

wherein, relative to 100 weight parts of gel, the content of the kiwi fruit pulp is 900-1850 weight parts, the content of the fructose-glucose syrup is 1000-2000 weight parts, the content of the sugar is 450-920 weight parts, and the content of the salt is 20-85 weight parts.

Preferably, the gel comprises fish gelatin, carrageenan, pectin and acacia; more preferably, in the gel, the carrageenan is 20 to 30 parts by weight, the pectin is 50 to 60 parts by weight, and the gum arabic is 10 to 30 parts by weight, based on 100 parts by weight of the fish gelatin.

The invention provides a production method of kiwi fruit cakes, wherein the kiwi fruit cakes are the kiwi fruit cakes, and the method comprises the following steps: under the condition of heating, mixing and decocting the gel, the kiwi fruit pulp, the high fructose syrup, the sugar, the salt and the water to obtain mixed pulp; and then drying the mixed pulp to obtain the kiwi fruit fruitcake.

Preferably, the drying conditions include:

i) drying the mixed slurry at the temperature of 80-90 ℃ and the humidity of 70-75% until the water content of the product is 45-50 wt%;

ii) then drying at a temperature of 60-70 ℃ and a humidity of 50-60% to a water content of 35-40% by weight of the product;

iii) finally drying at 50-60 deg.C and 20-30% humidity to water content of 20-30 wt%.

Through the technical scheme, the invention can obtain the following beneficial effects:

1. the fish gelatin is added on the basis of the traditional formula, so that the protein content of the product is increased, and the nutrition of the product is balanced.

2. The invention adopts the gel containing the fish gelatin, in particular to the compound gel containing the fish gelatin, the carrageenan, the pectin and the Arabic gum as the gel agent of the product, the formed gel has enough elasticity and small viscosity, the taste of the product is improved, and the uniform volatilization of water in the drying process is more facilitated, thereby avoiding the external dryness and the internal wetness of the obtained product.

3. The formula of the invention can relieve the phenomenon of external dryness and internal wetness of the obtained kiwi fruit cake, and particularly, the invention adopts the technology of high-temperature high-humidity, medium-temperature medium-humidity, medium-temperature low-humidity to dry the product, so that the drying efficiency is improved, the uniform volatilization of moisture in the drying process of the product can be effectively ensured, the phenomenon of external dryness and internal wetness of the product is further avoided, the finally produced product has good comprehensive mouthfeel, and the invention is more favorable for improving the elasticity of the product and reducing the viscosity.

Detailed Description

The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.

In a first aspect, the present invention provides a kiwi fruit cake comprising a gel, kiwi fruit pulp, high fructose syrup, sugar and salt; wherein the gel comprises fish gelatin;

wherein, relative to 100 weight parts of gel, the content of the kiwi fruit pulp is 900-1850 weight parts, the content of the fructose-glucose syrup is 1000-2000 weight parts, the content of the sugar is 450-920 weight parts, and the content of the salt is 20-85 weight parts.

Preferably, the kiwi fruit pulp is contained in an amount of 1165-1360 parts by weight (for example, 1165 parts by weight, 1175 parts by weight, 1185 parts by weight, 1195 parts by weight, 1205 parts by weight, 1215 parts by weight, 1225 parts by weight, 1235 parts by weight, 1245 parts by weight, 1255 parts by weight, 1265 parts by weight, 1275 parts by weight, 1285 parts by weight, 1295 parts by weight, 1305 parts by weight, 1315 parts by weight, 1325 parts by weight, 1335 parts by weight, 1345 parts by weight, 1355 parts by weight, 1360 parts by weight), the fructose syrup is contained in an amount of 1220-1500 parts by weight (for example, 1220 parts by weight, 1240 parts by weight, 1260 parts by weight, 1280 parts by weight, 1300 parts by weight, 1320 parts by weight, 1340 parts by weight, 1360 parts by weight, 1380 parts by weight, 1400 parts by weight, 1420 parts by weight, 1440 parts by weight, 1460 parts by weight, 1480 parts by weight, 1500 parts by weight, 685 parts by weight, and the sugar content is, for example, 577 parts by weight (for example, 577 parts by weight, the content of the salt may be 577 parts by weight, 580 parts by weight, 600 parts by weight, 620 parts by weight, 640 parts by weight, 660 parts by weight, 670 parts by weight, 680 parts by weight, 685 parts by weight, 42 to 56 parts by weight (for example, 42 parts by weight, 43 parts by weight, 44 parts by weight, 45 parts by weight, 46 parts by weight, 47 parts by weight, 48 parts by weight, 49 parts by weight, 50 parts by weight, 51 parts by weight, 52 parts by weight, 53 parts by weight, 54 parts by weight, 56 parts by weight), and the properties (viscosity, elasticity, moisture distribution uniformity) of the kiwi fruit cake can be further improved within the preferable range.

It will be appreciated that the above amounts of the components may be equivalent to the amounts of the components to be dosed, i.e. during the preparation of the kiwi fruit cake.

According to the present invention, although it is sufficient that the slurry obtained after the pulping of the kiwi fruit is directly used for preparing the kiwi fruit cake, preferably, in order to further improve the viscosity, elasticity and moisture distribution uniformity of the kiwi fruit cake, the preparation method of the kiwi fruit pulp comprises: pulping kiwi fruits to obtain kiwi fruit pulp, and then sieving the kiwi fruit pulp with a 60-100-mesh sieve (preferably 70-90-mesh sieve, most preferably 80-mesh sieve) to obtain a first filtrate; and finally, sieving the first filtrate by a sieve with 180-220 meshes (preferably 190-210 meshes, and most preferably 200 meshes), and obtaining a second filtrate, namely the kiwi fruit pulp. The invention adopts a 2-time sieving method, so that the properties of the obtained kiwi fruit pulp are better and uniform, and the prepared kiwi fruit cake is more favorable for improving the viscosity, elasticity and water distribution uniformity.

According to the invention, more preferably, the preparation method of the kiwi fruit pulp further comprises homogenizing the first filtrate before passing the first filtrate through a 180-220 mesh sieve. The homogenization treatment may be performed by a conventional homogenization method, for example, in a homogenizer. Wherein, the homogenization conditions can be changed in a wide range, and preferably, the homogenization conditions comprise: the pressure is 15-25MPa, preferably 18-20 MPa. The number of homogenization is not particularly limited, but is preferably 1 to 3.

According to the invention, the kiwi fruit is preferably pulped by using a colloid mill, and the operating conditions of the colloid mill preferably comprise that the grinding gap of the colloid mill is 3-5mm, and the treatment is repeated for 2-3 times.

Preferably, no moisture is introduced during the preparation of the kiwifruit pulp. Further preferably, the kiwi fruit is peeled kiwi fruit.

According to the present invention, the sugar functions to provide a sweet taste, which may be a conventional variety of sugars, but the inventors of the present invention have found that when the sugar is preferably sucrose, it can exert a more synergistic effect with other components, thereby improving the performance of the kiwi fruit cake produced. Wherein, the sucrose can be provided by various conventional sugars mainly comprising sucrose, and is preferably white granulated sugar.

According to the present invention, although the selection of the gel as fish gelatin can improve the elasticity, moisture distribution uniformity and reduce the viscosity of the kiwi fruit cake, the inventors of the present invention surprisingly found that when the gel further comprises at least one of carrageenan, pectin and acacia, more preferably at least 2, most preferably 3, i.e., when the gel comprises fish gelatin, carrageenan, pectin and acacia at the same time, unexpected synergy between the components can be achieved, thereby further improving the performance of the kiwi fruit cake, i.e., reducing the viscosity and improving the elasticity and moisture distribution uniformity, in particular the effect on the viscosity and elasticity.

According to a preferred embodiment of the present invention, the gel comprises fish gelatin and at least one of carrageenan, pectin and acacia, wherein the carrageenan is contained in an amount of not less than 30 parts by weight, the pectin is contained in an amount of not less than 60 parts by weight, and the acacia is contained in an amount of not less than 30 parts by weight, relative to 100 parts by weight of the fish gelatin. Wherein the contents of carrageenan, pectin and acacia are not 0 at the same time.

Although the gel may further effectively improve the performance of the kiwi fruit cake by simultaneously containing fish gelatin, carrageenan, pectin and gum arabic, the inventors of the present invention found that, in the gel, the carrageenan is contained in an amount of 20 to 30 parts by weight (e.g., 20 parts by weight, 22 parts by weight, 24 parts by weight, 26 parts by weight, 28 parts by weight, 30 parts by weight), preferably 23 to 27 parts by weight, relative to 100 parts by weight of the fish gelatin, the pectin is contained in an amount of 50 to 60 parts by weight (e.g., 50 parts by weight, 52 parts by weight, 54 parts by weight, 56 parts by weight, 58 parts by weight, 60 parts by weight), preferably 53 to 58 parts by weight, and the gum arabic is contained in an amount of 10 to 30 parts by weight (e.g., 10 parts by weight, 12 parts by weight, 14 parts by weight, 16 parts by weight, 18 parts by weight, 20 parts by weight, 22 parts by weight), 24 parts, 26 parts, 28 parts, 30 parts), preferably 15-25 parts, can exert their synergistic effect even more, thereby further improving the performance of the kiwi fruit cake.

According to the present invention, the fish gelatin may be various fish gelatins, for example, fish skin gelatin, fish scale gelatin, or mixed gelatin of fish skin and fish scale, which is not particularly limited in the present invention. The fish gelatin may be obtained commercially or may be prepared on its own.

According to the invention, it can be understood that the kiwi fruit cake also contains water, wherein the water can comprise water in each added component and can also comprise water introduced outside the system, and preferably, the water content in the kiwi fruit cake is 20-30 wt%, and preferably 25-28 wt%.

In a second aspect, the present invention provides a method for producing a kiwi fruit cake, the method comprising: under the condition of heating, mixing and decocting the gel, the kiwi fruit pulp, the high fructose syrup, the sugar, the salt and the water to obtain mixed pulp; and then drying the mixed pulp to obtain the fruitcake.

The invention has described the above each component consumption, the choice of gel and sugar, the preparation of kiwi fruit pulp in detail, the invention is not repeated here.

According to the invention, the heating temperature is preferably between 80 and 90 ℃ and more preferably between 85 and 87 ℃.

According to the present invention, although the following drying process can be performed after the above components are mixed and decocted, thereby preparing the kiwi fruit cake meeting the requirements of the present invention, the inventors of the present invention have found that the performance of the prepared kiwi fruit cake can be further improved by dissolving salt in water, heating the obtained salt solution to 80-90 ℃, preferably 83-87 ℃, then adding the gel powder, kiwi fruit pulp, high fructose syrup and sugar, and decocting at 80-90 ℃, preferably 83-87 ℃.

According to the present invention, the time for the boiling is not particularly limited, and is preferably 20 to 30min, more preferably 25 to 27 min.

According to the present invention, the amount of water used may be modified within a wide range, and preferably, the amount of water is 900-2500 parts by weight, more preferably 1220-1285 parts by weight, relative to 100 parts by weight of the gel.

According to the present invention, it is preferable that the initial height of the mixed slurry is controlled to be 5 to 5.5mm during the drying of the mixed slurry. Specifically, the cooked mixed slurry may be poured into a square flat-bottomed tray before drying, and the liquid level is controlled to be 5 to 5.5mm, more preferably 5.1 to 5.3 mm.

According to the invention, the drying conditions can be varied within wide limits, as long as they are capable of drying the water content of the kiwi fruit cake to 20-30% by weight, preferably at a temperature of 50-90 ℃ and a humidity of 20-75%.

However, the inventor of the present invention finds in research that by using the high temperature high humidity-medium temperature medium humidity-medium temperature low humidity technology to dry the product, the drying efficiency is improved, the uniform volatilization of water in the drying process of the product can be further effectively ensured, the phenomenon of external drying and internal humidity of the product can be more effectively avoided, and the finally produced product has characteristics of good comprehensive taste, low viscosity and sufficient elasticity.

The high-temperature high-humidity-medium-temperature low-humidity technology specifically comprises the following steps: i) drying the mixed slurry at a temperature of 80-90 ℃, preferably 85-87 ℃ and a humidity of 70-75%, preferably 71-73% to a water content of 45-50%, preferably 46-49%, by weight of the product;

ii) then dried at a temperature of 60-70 ℃, preferably 62-68 ℃ and a humidity of 50-60%, preferably 55-58%, to a water content of 35-40%, preferably 36-38%, by weight of the product;

iii) finally drying at a temperature of 50-60 deg.C, preferably 51-57 deg.C, and a humidity of 20-30%, preferably 25-29%, to a water content of 20-30%, preferably 25-28%, by weight.

It should be noted that, unless otherwise specified, the water content in the present invention refers to the water content measured by drying at 105 ± 1 ℃ to constant weight.

The present invention will be described in detail below by way of examples. In the following examples:

the fish skin gelatin is purchased from Jiangxi Fumeitai biotechnology limited, with the product number of FYMJ 20190128;

the carrageenan is purchased from Jiangxi Baoling scientific and technological development Limited company, and has the product number of KL 20190207;

pectin was purchased from Jiangxi Baoling scientific and technological development Limited under the product number GJ 20190418;

acacia gum is purchased from Jiangxi Baoling scientific development Limited under the product number ALB 20190322.

Examples 1 to 5

This example illustrates a kiwi fruit cake and a preparation method thereof

(1) Weighing fish skin gelatin, carrageenan, pectin and Arabic gum according to the formula of the composite gel powder in the table 1, and uniformly mixing;

(2) preparing kiwi fruit pulp: taking peeled kiwi fruits, crushing by using a colloid mill, filtering by using a screen with the aperture of 80 meshes, homogenizing screen underflow by using a homogenizer according to the conditions in the table 1, and filtering by using a screen with the aperture of 200 meshes to obtain kiwi fruit pulp;

(3) adding salt into water according to the water dosage and the salt dosage in the table 1 to dissolve, and heating to the temperature shown in the table 1;

(4) adding the composite gel powder prepared in the step (1) into the solution prepared in the step (3) according to the dosage of each component in the table 1, fully and uniformly mixing, adding white granulated sugar, high fructose syrup and the kiwi fruit pulp prepared in the step (2), uniformly mixing, and decocting according to the conditions shown in the table 1;

(5) pouring the mixed pulp decocted in the step (4) into a square flat-bottom tray, wherein the liquid level height of the mixed pulp is shown in table 1, and putting the tray into a controllable temperature control wet oven while the tray is hot;

(6) setting the drying parameters of the controllable temperature control wet oven in the step (5) in three stages, specifically as shown in table 1, and obtaining a fish gelatin kiwi fruit cake blank;

(7) and (4) cutting the dried fish gelatin kiwi fruit cake blank in the step (6) into smaller pieces to obtain the fish gelatin kiwi fruit cake.

TABLE 1

Example 6

This example illustrates a kiwi fruit cake and a preparation method thereof

The preparation of kiwi fruitcake was carried out according to the method of example 1, except that,

example 6-1: the gel contains fish skin gelatin, carrageenan and pectin, wherein the amount of the carrageenan is 35 parts by weight and the amount of the pectin is 65 parts by weight relative to 100 parts by weight of the fish skin gelatin;

example 6-2: the gel contains fish skin gelatin, pectin and Arabic gum, wherein the pectin accounts for 70 parts by weight and the Arabic gum accounts for 35 parts by weight relative to 100 parts by weight of the fish skin gelatin;

examples 6 to 3; the gel contains fish skin gelatin and pectin, and the dosage of the pectin is 106 parts by weight relative to 100 parts by weight of the fish skin gelatin;

examples 6 to 4; the gel is fish skin gelatin.

Example 7

This example illustrates a kiwi fruit cake and a preparation method thereof

The preparation of kiwi fruit cake was performed according to the method of example 1, except that kiwi fruit was pulped and then directly sieved through a 200 mesh sieve under the same homogeneous condition.

Example 8

This example illustrates a kiwi fruit cake and a preparation method thereof

Preparation of kiwi fruit cake was carried out as in example 1, except that the white sugar was replaced with brown sugar.

Example 9

This example illustrates a kiwi fruit cake and a preparation method thereof

The preparation of kiwifruit cakes was carried out according to the method of example 1, except that the drying conditions included: the first stage is the same as in the example, the second and third stages are combined to dry at 60 ℃ and 30% humidity to a moisture content of 25% by weight of the product.

Example 10

This example illustrates a kiwi fruit cake and a preparation method thereof

The preparation of kiwifruit cakes was carried out according to the method of example 1, except that no humidity control was performed during the drying process.

Comparative example 1

Kiwi fruit fruitcake for reference explanation and preparation method thereof

The preparation of kiwi fruit cake was performed according to the method of example 1, except that the gel contained carrageenan, pectin and acacia gum, wherein the carrageenan was 53 parts by weight, the pectin was 88 parts by weight, and the acacia gum was 65 parts by weight.

Test example 1

The test examples are presented to illustrate the viscosity and organoleptic properties of a kiwi fruit cake

1) Viscosity characteristics

Taking a complete fruit cake piece, placing the complete fruit cake piece in a porcelain plate, pressing a side face of a tongue pressing piece (model KY-S1 of Cornok medical instrument Co., Ltd., Wenzhou) downwards perpendicular to the direction of a product until the product is divided into two parts, then lifting the tongue pressing piece, observing the quantity of the fruit cake stuck on the tongue pressing piece and the lifting easiness, dividing the viscosity into five grades according to experience (see table 2 in detail), and taking the average value of the results of five times, wherein the higher the grade is, the more the grade is not preferable. The evaluation results are shown in Table 4.

Table 2 product viscosity grade table

2) Product sensory evaluation

The taste of the product was evaluated by 50 volunteers, focusing on the sour-sweet ratio, elasticity, viscosity and homogeneity of the product, the score was 50 points, the score was higher and more desirable, the score criteria are shown in table 3, and the evaluation results are shown in table 4.

TABLE 3 sensory evaluation of products

Table 4 product viscosity and sensory evaluation results

As can be seen from table 4, the kiwi fruit fruitcake and the preparation method thereof provided by the invention can reduce the viscosity of the product, improve the elasticity and improve the sensory experience. Under the preferred conditions, for example, the content of each component is in the preferred range, the preferred gel component formulation, the preparation method of the specific kiwi fruit pulp, the specific kind of sugar, the specific material adding sequence and the specific drying process, the elasticity and the sensory experience of the kiwi fruit cake can be further improved, and the viscosity of the kiwi fruit cake can be reduced.

Test example 2

This test example is used to demonstrate the uniformity of moisture inside and outside the product

And (3) measuring the surface moisture of the product: cutting the surface layer fruit cake along a position 1mm away from the surface of the product by adopting a blade to obtain a surface layer sample, and measuring the moisture content of the surface layer sample of the fruit cake by adopting a first method of GB 5009.3-2016 (determination of moisture in national standard food for food safety), wherein the unit is as follows: % results are given in Table 5.

And (3) measuring the moisture of the inner layer of the product: cutting a surface layer fruit cake with the thickness of 1mm away from the surface of the product along a blade, wherein the remained part is an inner layer sample, and measuring the moisture content of the inner layer sample of the fruit cake by using a first method of GB 5009.3-2016 (national food safety Standard for moisture determination), unit: % results are given in Table 5.

TABLE 5 moisture content of the inner and outer layers of the product

As can be seen from Table 5, the kiwi fruit cake and the preparation method thereof provided by the invention can improve the uniformity of the water distribution of the product. Under preferred conditions, for example, the content of each component is in a preferred range, a preferred gel component formulation, a particular method of preparing kiwi fruit pulp, a particular type of sugar, a particular material addition sequence and a particular drying process, the uniformity of the moisture distribution of the product can be further improved.

The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.

Claims (10)

1. A kiwi fruit fruitcake is characterized in that the fruitcake contains gel, kiwi fruit pulp, high fructose syrup, sugar and salt; wherein the gel comprises fish gelatin;

wherein, relative to 100 weight parts of gel, the content of the kiwi fruit pulp is 900-1850 weight parts, the content of the fructose-glucose syrup is 1000-2000 weight parts, the content of the sugar is 450-920 weight parts, and the content of the salt is 20-85 weight parts.

2. The kiwi fruit cake of claim 1, wherein the kiwi fruit pulp comprises 1165-1360 parts, high fructose syrup comprises 1220-1500 parts, sugar comprises 577-685 parts, and salt comprises 42-55 parts, based on 100 parts by weight of the gel.

3. A kiwi fruit cake according to claim 1 or 2, wherein the kiwi fruit pulp is prepared by a method comprising: pulping kiwi fruits to obtain kiwi fruit pulp, and then sieving the kiwi fruit pulp by a sieve of 60-100 meshes to obtain a first filtrate; finally, sieving the first filtrate with a sieve of 180-220 meshes to obtain a second filtrate, namely the kiwi fruit pulp;

preferably, the preparation method of the kiwi fruit pulp further comprises homogenizing the first filtrate before passing the first filtrate through a 180-220 mesh sieve;

preferably, the homogenization conditions include: the pressure is 15-25 MPa.

4. Kiwi fruit cake according to any of claims 1-3, wherein the sugar is sucrose, preferably white sugar.

5. The kiwi fruit cake of any one of claims 1-4, wherein the gel further comprises at least one of carrageenan, pectin, and gum arabic;

preferably, the gel comprises fish gelatin, carrageenan, pectin and acacia;

preferably, in the gel, the content of the carrageenan is 20-30 parts by weight, the content of the pectin is 50-60 parts by weight, and the content of the acacia gum is 10-30 parts by weight, relative to 100 parts by weight of the fish gelatin.

6. Kiwi fruit cake according to any of claims 1-5, wherein the water content of the kiwi fruit cake is 20-30 wt%.

7. A method for producing a kiwi fruit cake, wherein the kiwi fruit cake is the kiwi fruit cake of any one of claims 1-6, and the method comprises: under the condition of heating, mixing and decocting the gel, the kiwi fruit pulp, the high fructose syrup, the sugar, the salt and the water to obtain mixed pulp; and then drying the mixed pulp to obtain the kiwi fruit fruitcake.

8. The method of claim 7, wherein the temperature of the heating is 80-90 ℃;

preferably, the method comprises: dissolving salt in water, heating the obtained salt solution to 80-90 deg.C, adding gel, fructus Actinidiae chinensis pulp, high fructose syrup and sugar, and decocting at 80-90 deg.C;

preferably, the boiling time is 20-30 min.

9. The method as claimed in claim 7 or 8, wherein the initial height of the mixed pulp is controlled to be 5-5.5mm during the drying of the mixed pulp.

10. The process according to any one of claims 7 to 9, wherein the drying conditions are such that the water content in the resulting cake is from 20 to 30% by weight;

preferably, the drying conditions include: the temperature is 50-90 ℃, and the humidity is 20-75%;

more preferably, the drying conditions include:

i) drying the mixed slurry at the temperature of 80-90 ℃ and the humidity of 70-75% until the water content of the product is 45-50 wt%;

ii) then drying at a temperature of 60-70 ℃ and a humidity of 50-60% to a water content of 35-40% by weight of the product;

iii) finally drying at 50-60 deg.C and 20-30% humidity to water content of 20-30 wt%.