CN115005397A - Golden kiwi fruit instant fruit powder and preparation method thereof - Google Patents
Golden kiwi fruit instant fruit powder and preparation method thereof Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 84
- 244000298715 Actinidia chinensis Species 0.000 title claims abstract description 42
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 42
- 239000000843 powder Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 43
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 15
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 15
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 5
- 239000004386 Erythritol Substances 0.000 claims abstract description 5
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229920000057 Mannan Polymers 0.000 claims abstract description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 5
- 235000019414 erythritol Nutrition 0.000 claims abstract description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 5
- 229940009714 erythritol Drugs 0.000 claims abstract description 5
- 239000000905 isomalt Substances 0.000 claims abstract description 5
- 235000010439 isomalt Nutrition 0.000 claims abstract description 5
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930189775 mogroside Natural products 0.000 claims abstract description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 5
- 229940013618 stevioside Drugs 0.000 claims abstract description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000019202 steviosides Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 15
- 244000000626 Daucus carota Species 0.000 claims description 9
- 235000002767 Daucus carota Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 235000011869 dried fruits Nutrition 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 3
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 239000000377 silicon dioxide Substances 0.000 claims description 3
- 235000012239 silicon dioxide Nutrition 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 239000001506 calcium phosphate Substances 0.000 claims description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 2
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 2
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 2
- 235000019731 tricalcium phosphate Nutrition 0.000 claims 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 abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 4
- 229930003268 Vitamin C Natural products 0.000 abstract description 4
- 235000019154 vitamin C Nutrition 0.000 abstract description 4
- 239000011718 vitamin C Substances 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- 238000004806 packaging method and process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012476 oxidizable substance Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- 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 invention discloses instant golden kiwi fruit powder which comprises the following components in parts by weight: 100 parts of kiwi fruit powder, 4.7 parts of sodium carboxymethylcellulose, 0.025 part of mogroside, 16 parts of erythritol, 0.38 part of stevioside, 52 parts of xylo-oligosaccharide, 12.4 parts of isomalt and 17.2 parts of mannan. The invention belongs to the technical field of food processing, and particularly relates to golden kiwi fruit instant fruit powder which is low in energy consumption, short in drying time, high in vitamin C content and high in utilization rate of small fruit secondary fruits and a preparation method thereof.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to instant golden kiwi fruit powder and a preparation method thereof.
Background
Guizhou is one of natural distribution centers of Chinese kiwifruits, and has quite abundant kiwifruit germplasm resources. In recent years, kiwi fruits are used as a special agricultural industry in Guizhou province and also become an important component of rural economy. The kiwi fruits have large provincial cultivation area and good quality and yield, are picked and are mainly kept fresh by a fresh-keeping storehouse in the field, the consumption is mainly directed at provincial and fresh food, the circulation loss rate is as high as 30 percent, the kiwi fruits have an after-ripening process, and the kiwi fruits cannot be eaten immediately after being purchased by consumers, so that the purchasing power is weakened. Therefore, the extensive research on the kiwi fruit deep-processed products is enhanced, more processing directions are excavated, the economic added value of the industry can be improved, and the requirements of the consumer market are met.
The kiwi fruit contains rich functional nutritional ingredients, especially a large amount of natural antioxidant substances such as polyphenol, vitamin C and the like, has a good nutrition and health care effect, and most of the functional ingredients are thermosensitive and easily-oxidizable substances which are easily degraded and lost in the high-temperature thermal processing process. Because the time of the kiwi fruits on the market is too concentrated, the shelf life is short, the circulation loss rate is high, the situation that a large amount of fresh fruits are rotten easily occurs after the peak of sale, the production and processing of the kiwi fruits mainly comprise primary products (kiwi fruit wine, fruit juice and preserved fruits), and the problems of single product structure, poor quality of finished products, low retention rate of functional components and the like exist.
Compared with the traditional fruit and vegetable processed products such as drying, pickling, canning and the like, the fruit powder is a good full-nutrition deep-processed product, has the advantages of good storage stability, low transportation cost, high utilization rate of raw materials, high preservation rate of nutrient components and flavor, wide application range and the like, and has become a new trend of the fine and deep processing of fruits and vegetables.
The current common drying modes of the fruit powder mainly comprise hot air drying, spray drying, vacuum freeze drying, medium short wave infrared drying, vacuum drying, variable temperature and pressure difference puffing drying and the like. Compared with hot air drying and freeze drying, the heat pump drying has the advantages of low drying temperature, easily controlled parameters, environmental friendliness, high efficiency, energy conservation, small external influence on the drying process, low operation cost and the like, and is suitable for drying heat-sensitive materials such as fruits, vegetables, aquatic products and the like.
In recent years, microwave drying is gradually concerned by people, utilizes high-frequency electromagnetic waves as a heat source to excite water molecules in materials to move to generate heat energy, is favorable for outward diffusion of internal moisture, accelerates drying speed, has the advantages of strong penetrability, uniform heating, capability of greatly improving drying quality and dehydration effect and the like, and is widely applied to drying fruits and vegetables.
However, the existing heat pump drying method has long single use period, and in the later drying period, the dehumidification is insufficient, the drying rate is reduced, and the energy consumption ratio is increased. The microwave drying has the defects of large color difference and deformation of products, difficulty in controlling the final moisture content in the drying process, high cost and the like. Therefore, the golden kiwi fruit instant fruit powder and the preparation method thereof are provided, the fine and deep processing path of kiwi fruits is widened, and a new processing mode is provided to solve the technical problem of drying the existing fruit powder.
Disclosure of Invention
In order to solve the problems, the invention provides the golden kiwi fruit instant fruit powder which is low in energy consumption, short in drying time, high in vitamin C content and high in utilization rate of secondary fruits of small fruits and the preparation method thereof.
In order to realize the functions, the technical scheme adopted by the invention is as follows: the golden kiwi fruit instant fruit powder comprises the following components in parts by weight: 100 parts of kiwi fruit powder, 4.7 parts of sodium carboxymethylcellulose, 0.025 part of mogroside, 16 parts of erythritol, 0.38 part of stevioside, 52 parts of xylo-oligosaccharide, 12.4 parts of isomalt and 17.2 parts of mannan.
Further, the golden kiwi fruit instant fruit powder also comprises 100 parts of carrot fruit powder.
The invention also discloses a preparation method of the golden kiwi fruit instant fruit powder, which comprises the following steps:
(1) selecting raw materials: selecting small golden kiwi fruits with the maturity of 6-7, the hardness of 2kg/cm2, the soluble solid content of more than or equal to 10 percent and the fruit diameter of less than 30 mm;
(2) peeling: removing the skin of the golden kiwi fruit;
(3) slicing: cutting the peeled golden kiwi fruit into slices with the thickness of 5 mm;
(4) salt soaking: soaking the golden kiwi fruit slices in 0.2% sodium bisulfite solution at a ratio of 1:5 for 30min, spraying with clear water for 30s, and draining;
(5) and (3) reduced pressure microwave drying: spreading the golden kiwi fruit slices on a tray, placing the tray in a drying bin of a microwave dryer, setting parameters of 0.08MPa of vacuum degree, 0.35kg of material weight, 85% of material moisture, 0.85 of drying coefficient, 20% of final material moisture content, respectively drying for 4min, 1000W 3min, 500W 6min and 300W 15min at microwave powers of 2000W and 1500W until the final moisture content of the fruit slices is about 20%;
(6) drying by a heat pump: putting the fruit slices pre-dried by microwave into a closed loop type heat pump dryer, setting the temperature at 55-60 ℃, controlling the rotating speed of a fan at 0.5-2.0 m/s, and drying for 3-4h until the final moisture content of the fruit slices is below 5%;
(7) and (3) cooling: naturally cooling the dried fruit slices, and sealing and storing for later use;
(8) milling: putting the dried fruit slices into a high-speed pulverizer, adding food-grade tricalcium phosphate 0.1%, silicon dioxide 0.8% and microcrystalline cellulose 0.2%, pulverizing for 10-15s, and taking out;
(9) sieving: sieving the crushed golden kiwi fruit powder with a 100-mesh sieve, and crushing the fruit residues which are not sieved again;
(10) blending: adding the ingredients in proportion.
The invention has the following beneficial effects: according to the instant golden kiwi fruit powder and the preparation method thereof, provided by the invention, golden kiwi fruit pieces are dried by using a reduced-pressure microwave combined heat pump, compared with the traditional hot air drying preparation method, the drying time is shortened by 67%, the electric energy is saved by 94%, the content of vitamin C in the fruit powder is doubled, and the utilization rate of secondary fruits of small fruits is improved.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a preparation method of golden kiwi fruit instant fruit powder comprises the following steps:
1. selecting raw materials: selecting small golden kiwi fruits with the maturity of 6-7, the hardness of 2kg/cm2, the soluble solid content of more than or equal to 10 percent and the fruit diameter of less than 30 mm.
2. Peeling: removing the skin of the golden kiwi fruit.
3. Slicing: cutting peeled golden kiwi fruit into 5mm thick slices.
4. Salt soaking: soaking the golden kiwi fruit slices in 0.2% sodium bisulfite solution at a ratio of 1:5 for 30min, spraying with clear water for 30s, and draining.
5. And (3) reduced pressure microwave drying: spreading 350g of golden kiwi fruit slices on a tray, placing the tray in a drying bin of a microwave dryer, setting parameters of 0.08MPa of vacuum degree, 0.35kg of material weight, 85% of material moisture, 0.85 of drying coefficient, 20% of final water content of the material, and drying at microwave powers of 2000W and 1500W for 4min, 1000W for 3min, 500W for 6min, 300W for 15min, and 18.89% of fruit slice moisture content.
6. Drying by a heat pump: putting the fruit slices pre-dried by microwave into a closed loop heat pump dryer, setting the temperature at 55-60 ℃, controlling the rotating speed of a fan at 0.5-2.0 m/s, drying for 3h40min, and keeping the final moisture content of the fruit slices at 4.26%.
7. And (3) cooling: naturally cooling the dried fruit slices, and sealing and storing for later use.
8. Powder preparation: putting 200g of dried fruit slices into a high-speed pulverizer, adding 0.2g of food-grade anti-caking agent, 1.6g of silicon dioxide and 0.4g of microcrystalline cellulose, pulverizing for 15s, and taking out.
9. Sieving: and (3) sieving the crushed golden kiwi fruit powder with a 100-mesh sieve, and crushing the fruit residues which are not sieved again.
10. Blending: 8.418g of sodium carboxymethylcellulose, 0.489g of mogroside, 31.995g of erythritol, 0.078g of stevioside, 104.981g of xylooligosaccharide, 24.887g of isomalt and 34.456g of mannan are added into 200g of golden kiwi fruit powder and mixed uniformly.
11. Packaging: subpackaging with 15 × 3cm single-side 10-filament aluminum foil strip bags, and sealing, each bag containing 10 g.
The second embodiment is as follows:
1. selecting raw materials: selecting small golden kiwi fruits with the maturity of 6-7, the hardness of 2kg/cm2, the soluble solid content of more than or equal to 10 percent and the fruit diameter of less than 30 mm.
2. Peeling: removing the skin of the golden kiwi fruit.
3. Slicing: cutting the peeled golden kiwi fruit into slices with the thickness of 5 mm; carrots were washed, drained and cut into 5mm thick slices.
4. Salt soaking: soaking the golden kiwi fruit slices in 0.2% sodium bisulfite solution at a ratio of 1:5 for 30min, spraying with clear water for 30s, and draining.
5. And (3) reduced pressure microwave drying: the golden kiwi fruit slices are prepared according to the embodiment 1, 850g of carrot slices are flatly laid on a tray and placed in a drying bin of a microwave dryer, the vacuum degree is set to be 0.08MPa, the weight of materials is 0.85kg, the moisture content of the materials is 85%, the drying coefficient is 0.85%, the final moisture content of the materials is 20%, the microwave powers are 2000W and 1500W, the materials are respectively dried for 8min, 1000W 15min, 500W 10min and 300W 10min, and the moisture content of the pre-dried carrot slices is 17.53%.
6. Drying by a heat pump: putting the carrot slices pre-dried by microwave into a closed-loop heat pump dryer, setting the temperature at 55-60 ℃, controlling the rotating speed of a fan at 0.5-2.0 m/s, drying for 3h and 20min, and keeping the final moisture content of the carrot slices at 4.11%.
7. And (3) cooling: naturally cooling the dried fruit slices, and sealing and storing for later use.
8. Milling: putting 200g of dried carrot slices into a high-speed pulverizer, pulverizing for 15s, and taking out.
9. Sieving: sieving the pulverized radix Dauci Sativae powder with 100 mesh sieve, and pulverizing again if not sieved.
10. Blending: 100g of carrot powder, 8.417g of sodium carboxymethylcellulose, 0.245g of mogroside, 15.999g of erythritol, 0.040g of stevioside, 52.491g of xylooligosaccharide, 12.447g of isomalt and 17.229g of mannan are added into 100g of golden kiwi fruit powder and mixed uniformly.
11. Packaging: subpackaging with 15 × 3cm single-side 10-filament strip aluminum foil bags, and sealing, each bag containing 10 g.
The invention and its embodiments have been described above without limitation to the details of construction and practice. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
1. The golden kiwi fruit instant fruit powder is characterized by comprising the following components in parts by weight: 100 parts of kiwi fruit powder, 4.7 parts of sodium carboxymethylcellulose, 0.025 part of mogroside, 16 parts of erythritol, 0.38 part of stevioside, 52 parts of xylo-oligosaccharide, 12.4 parts of isomalt and 17.2 parts of mannan.
2. The golden kiwi instant fruit powder according to claim 1, wherein the golden kiwi fruit instant fruit powder is characterized in that: also comprises 100 parts of carrot fruit powder.
3. The preparation method of the golden kiwi fruit instant fruit powder is characterized by comprising the following steps:
(1) selecting raw materials: selecting small golden kiwi fruits with the maturity of 6-7, the hardness of 2kg/cm2, the soluble solid content of more than or equal to 10 percent and the fruit diameter of less than 30 mm;
(2) peeling: removing the skin of the golden kiwi fruit;
(3) slicing: cutting the peeled golden kiwi fruit into slices with the thickness of 5 mm;
(4) salt soaking: soaking the golden kiwi fruit slices in 0.2% sodium bisulfite solution at a ratio of 1:5 for 30min, spraying with clear water for 30s, and draining;
(5) and (3) reduced pressure microwave drying: spreading the golden kiwi fruit slices on a tray, placing the tray in a drying bin of a microwave dryer, setting parameters of 0.08MPa of vacuum degree, 0.35kg of material weight, 85% of material moisture, 0.85 of drying coefficient, 20% of final material moisture content, respectively drying for 4min, 1000W 3min, 500W 6min and 300W 15min at microwave powers of 2000W and 1500W until the final moisture content of the fruit slices is about 20%;
(6) drying by a heat pump: putting the fruit slices pre-dried by microwave into a closed loop type heat pump dryer, setting the temperature at 55-60 ℃, controlling the rotating speed of a fan at 0.5-2.0 m/s, and drying for 3-4h until the final moisture content of the fruit slices is below 5%;
(7) and (3) cooling: naturally cooling the dried fruit slices, and sealing and storing for later use;
(8) milling: putting the dried fruit slices into a high-speed pulverizer, adding food-grade tricalcium phosphate 0.1%, silicon dioxide 0.8% and microcrystalline cellulose 0.2%, pulverizing for 10-15s, and taking out;
(9) sieving: sieving the crushed golden kiwi fruit powder with a 100-mesh sieve, and crushing the fruit residues which are not sieved again;
(10) blending: the ingredients are added according to the weight part ratio of each component in the claim 1 or 2.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103900355A (en) * | 2014-03-12 | 2014-07-02 | 中国农业机械化科学研究院 | Heat pump-microwave combined drying device |
| CN108013399A (en) * | 2017-12-11 | 2018-05-11 | 丹阳市三木果业有限公司 | A kind of selenium rich kiwi fruit electuary powder |
| CN109105797A (en) * | 2018-06-05 | 2019-01-01 | 谭八 | A kind of jujube Chinese grooseberry probiotics chewable tablets |
| CN111685302A (en) * | 2020-06-28 | 2020-09-22 | 禹城市恒溢生物科技有限公司 | Composite type zero-calorie granulated sugar and preparation method thereof |
| CN112715883A (en) * | 2021-01-21 | 2021-04-30 | 江苏省农业科学院 | Preparation process of kiwi fruit slices |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103900355A (en) * | 2014-03-12 | 2014-07-02 | 中国农业机械化科学研究院 | Heat pump-microwave combined drying device |
| CN108013399A (en) * | 2017-12-11 | 2018-05-11 | 丹阳市三木果业有限公司 | A kind of selenium rich kiwi fruit electuary powder |
| CN109105797A (en) * | 2018-06-05 | 2019-01-01 | 谭八 | A kind of jujube Chinese grooseberry probiotics chewable tablets |
| CN111685302A (en) * | 2020-06-28 | 2020-09-22 | 禹城市恒溢生物科技有限公司 | Composite type zero-calorie granulated sugar and preparation method thereof |
| CN112715883A (en) * | 2021-01-21 | 2021-04-30 | 江苏省农业科学院 | Preparation process of kiwi fruit slices |
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Application publication date: 20220906 |