CN115669720A - Processing technology of dried kiwi fruit product - Google Patents
Processing technology of dried kiwi fruit product Download PDFInfo
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- CN115669720A CN115669720A CN202110857328.5A CN202110857328A CN115669720A CN 115669720 A CN115669720 A CN 115669720A CN 202110857328 A CN202110857328 A CN 202110857328A CN 115669720 A CN115669720 A CN 115669720A
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- kiwi fruit
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- dried
- pressure container
- drying
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 69
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 69
- 238000012545 processing Methods 0.000 title claims abstract description 19
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000001301 oxygen Substances 0.000 claims abstract description 27
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 27
- 238000007710 freezing Methods 0.000 claims abstract description 26
- 230000008014 freezing Effects 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000007789 gas Substances 0.000 claims abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 125000004436 sodium atom Chemical group 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 241001473283 Mikania Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
Classifications
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a processing technology of dried kiwi fruit products, which comprises the following steps: (1) Placing fresh fructus Actinidiae chinensis or fructus Actinidiae chinensis stored in refrigerator in sealed environment, charging food-grade oxygen, and standing for 4-8 days; (2) taking out the kiwifruit stored in the oxygen, peeling and slicing; (3) Quickly putting the cut kiwi fruit slices into a pressure container with sugar liquid, vacuumizing, and standing and storing for 1-3 hours under the negative pressure of 3000-6000 pa of vacuum degree; then the vacuum is released, 2 to 5 nitrogen gases with standard atmospheric pressure are filled into the pressure container, and the pressure container is kept stand and stored for 12 to 72 hours; (4) Taking out the kiwi fruit slices in the pressure container, and quickly freezing for 1-24 hours at-18 ℃ or quickly freezing by a single freezing machine; (5) And (5) after quick freezing, putting the mixture into a freeze dryer for drying to obtain a dried kiwi fruit product. The processing technology of the dried kiwi fruit product provided by the invention can effectively protect the natural color of the kiwi fruit after being processed into the dried kiwi fruit product without adding any additive, and the protection degree is 85-98%.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of a dried kiwi fruit product.
Background
The kiwi fruits, also called fox peach, chinese gooseberry, semen momordicae, maocao, kiwi fruit, and hemp vine fruit, are generally oval in shape, green brown in appearance, inedible because the skin is covered with dense villi, and bright green pulp and a row of black seeds are arranged in the kiwi fruits. The kiwi fruit is soft in texture and sour and sweet in taste. The taste is described as the mixture of strawberry, banana and pineapple, and is very popular.
The systemic development of kiwi fruits is completed at a high temperature, and the kiwi fruits are sensitive to ethylene, and the picked fruits are difficult to store for a long time under natural conditions, so that the fresh fruits are often processed into dry products in time to obtain good storage resistance and prolong the shelf life.
However, the natural color of the finished dried kiwi fruit product prepared by the existing dried kiwi fruit preparation process is gradually attenuated in an aerobic environment and in a sunlight irradiation state, so that the vision and the taste of the finished dried kiwi fruit product are influenced.
Therefore, how to provide a processing technology of dried kiwi fruit products is a problem to be solved urgently by those skilled in the art.
Disclosure of Invention
In view of the above, the invention provides a processing technology of dried kiwi fruit products, which can effectively protect natural color of kiwi fruit after being processed into dried kiwi fruit products without adding any additive, wherein the protection degree is 85-98%.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing technology of dried kiwi fruit products comprises the following steps:
(1) Placing fresh fructus Actinidiae chinensis or fructus Actinidiae chinensis stored in refrigerator in a sealed environment, charging food-grade oxygen, and standing for 4-8 days;
(2) Taking out the kiwi fruits stored in the oxygen, peeling and slicing;
(3) Quickly putting the cut kiwi fruit slices into a pressure container with sugar liquid, vacuumizing, and standing and storing for 1-3 hours under the negative pressure of 3000-6000 pa of vacuum degree; then the vacuum is released, 2-5 nitrogen gases with standard atmospheric pressure are filled into the pressure container, and the pressure container is kept stand and stored for 12-72 hours;
(4) Taking out the kiwi fruit slices in the pressure container, and quickly freezing for 1-24 hours at-18 ℃ or quickly freezing by a single freezing machine;
(5) And (5) after quick freezing, putting the mixture into a freeze dryer for drying to obtain a dried kiwi fruit product.
Adopt above-mentioned technical scheme's beneficial effect: after the fresh kiwi fruits are placed in the closed space and are filled with oxygen, the ripening speed of the kiwi fruits can be accelerated, and the kiwi fruits can be eaten without being softened. The negative pressure placement has the advantage that the water in the fresh kiwi fruit slices can be separated out quickly. The advantage of pressurization placing for the intermolecular space grow in the kiwi fruit is fresh, helps the acceleration of the infusion of sugar liquid. The mutual effect of the fresh kiwi fruit slices is to gradually enhance the freshness of the fresh kiwi fruit slices.
Preferably, the oxygen concentration in the closed environment after the oxygen is filled in the step (1) is more than 99.5%.
Preferably, the sugar solution in the step (3) is 20-30% of trehalose, 20-30% of white granulated sugar and 40-60% of water.
Preferably, in the step (5), the vacuum degree of the freeze dryer is 3000-3600pa, the temperature of a heating plate at the initial drying stage is 50-68 ℃, and the freeze-drying time is 12-14 hours; the temperature of the heating plate at the later drying stage is 68-80 ℃, and the freeze-drying time is 8-10 hours; the water content after freeze-drying is less than 5%.
According to the technical scheme, compared with the prior art, the invention discloses the processing technology of the dried kiwi fruit product, the physical treatment method is adopted, no additive is needed to be added, the carbon atom and sodium atom structures in the kiwi fruit pigment are more stable, the activity of the sodium atom is reduced, and the natural color of the kiwi fruit is effectively protected during processing and after the finished product is obtained.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
Example 1
A processing technology of dried kiwi fruit products comprises the following steps:
(1) Placing fresh fructus Actinidiae chinensis or fructus Actinidiae chinensis stored in refrigerator in sealed environment, charging food-grade oxygen, and standing for 4 days;
(2) Taking out the kiwi fruits stored in the oxygen, peeling and slicing;
(3) Quickly putting the cut kiwi fruit slices into a pressure container with sugar liquid, vacuumizing, and standing and storing for 1 hour under 3000pa vacuum negative pressure; then the vacuum is released, 2 nitrogen gases with standard atmospheric pressure are filled into the pressure container, and the pressure container is kept stand and stored for 36 hours;
(4) Taking out the kiwi fruit slices in the pressure container, and quickly freezing for 1 hour at-18 ℃; or quickly freezing by a single freezing machine;
(5) After quick freezing, putting the mixture into a freeze dryer for drying to obtain a dried kiwi fruit product;
after oxygen is filled in the step (1), the concentration of oxygen in the closed environment is 95 percent;
in the step (3), the sugar solution comprises 20 percent of trehalose, 30 percent of white granulated sugar and 50 percent of water;
in the step (5), the vacuum degree of the freeze dryer is 3000pa, the temperature of a heating plate at the initial drying stage is 50 ℃, and the freeze-drying time is 14 hours; the temperature of the heating plate at the later drying stage is 80 ℃, and the freeze-drying time is 10 hours; the water content after freeze-drying is below 5%.
Example 2
A processing technology of dried kiwi fruit products comprises the following steps:
(1) Placing fresh fructus Actinidiae chinensis or fructus Actinidiae chinensis stored in refrigerator in a sealed environment, charging food-grade oxygen, and standing for 6 days;
(2) Taking out the kiwi fruits stored in the oxygen, peeling and slicing;
(3) Quickly putting the cut kiwi fruit slices into a pressure container with sugar liquid, vacuumizing, standing and storing for 2 hours under the vacuum negative pressure of 5000 pa; then the vacuum is released, the pressure container is filled with 3 nitrogen gases with standard atmospheric pressure, and the mixture is kept stand and stored for 24 hours;
(4) Taking out the kiwi fruit slices in the pressure container, and quickly freezing for 10 hours at-18 ℃ or quickly freezing by a single freezing machine;
(5) And after quick freezing, putting the mixture into a freeze dryer for drying to obtain a dried kiwi fruit product.
After oxygen is filled in the step (1), the concentration of oxygen in the closed environment is 99.6 percent;
in the step (3), the sugar solution is 25 percent of trehalose, 25 percent of white granulated sugar and 50 percent of water;
in the step (5), the vacuum degree of the freeze dryer is 3200pa, the temperature of a heating plate at the initial drying stage is 60 ℃, and the freeze-drying time is 12 hours; the temperature of the heating plate at the later drying stage is 75 ℃, and the freeze-drying time is 10 hours; the water content after freeze-drying is below 5%.
Example 3
A processing technology of dried kiwi fruit products comprises the following steps:
(1) Placing fresh fructus Actinidiae chinensis or fructus Actinidiae chinensis stored in refrigerator in sealed environment, charging food-grade oxygen, and standing for 8 days;
(2) Taking out the kiwi fruits stored in the oxygen, peeling and slicing;
(3) Quickly putting the cut kiwi fruit slices into a pressure container with sugar liquid, vacuumizing, standing and storing for 3 hours under the negative pressure of 6000 pa; then, the vacuum is released, the pressure container is filled with nitrogen gas with 4 pressures, and the mixture is kept stand and stored for 16 hours;
(4) Taking out the kiwi fruit slices in the pressure container, quickly freezing for 18 hours at-18 ℃, or quickly freezing by using a single freezing machine;
(5) After quick freezing, putting the mixture into a freeze dryer for drying to obtain a dried kiwi fruit product;
after oxygen is filled in the step (1), the concentration of oxygen in the closed environment is 99.6;
in the step (3), the sugar solution is 30 percent of trehalose, 30 percent of white granulated sugar and 40 percent of water;
in the step (5), the vacuum degree of the freeze dryer is 3600pa, the temperature of a heating plate at the initial drying stage is 65 ℃, and the freeze-drying time is 13 hours; the temperature of the heating plate at the later stage of drying is 75 ℃, the freeze-drying time is 9 hours, and the water content after freeze-drying is below 5 percent.
Example 4
A processing technology of dried kiwi fruit products comprises the following steps:
(1) Placing fresh fructus Actinidiae chinensis or fructus Actinidiae chinensis stored in refrigerator in sealed environment, charging food-grade oxygen, and standing for 5 days;
(2) Taking out the kiwi fruits stored in the oxygen, peeling and slicing;
(3) Quickly putting the cut kiwi fruit slices into a pressure container with sugar liquid, vacuumizing, and standing and storing for 1.5 hours under the negative pressure of 4000 pa; then the vacuum is released, 2.5 nitrogen gases with standard atmospheric pressure are filled into the pressure container, and the pressure container is kept still for 20 hours;
(4) Taking out the kiwi fruit slices in the pressure container, and quickly freezing for 18 hours at-18 ℃;
(5) After quick freezing, putting the mixture into a freeze dryer for drying to obtain a dried kiwi fruit product;
after the oxygen is charged in the step (1), the concentration of the oxygen in the closed environment is 99.5;
in the step (3), the sugar solution is composed of 30% of trehalose, 30% of white granulated sugar and 40% of water;
in the step (5), the vacuum degree of the freeze dryer is 3500pa, the temperature of a heating plate at the initial drying stage is 68 ℃, and the freeze-drying time is 12 hours; the temperature of the heating plate at the later stage of drying is 70 ℃, the freeze-drying time is 9 hours, and the water content after freeze-drying is below 5 percent.
After the dry kiwi fruit product prepared by the method is used, the natural color retention degree reaches 85-98%. Under the vacuum, light-proof and dry state, the shelf life can be as long as 5 years, and the natural color gradually fades to 45-50%. Under the condition of oxygen deficiency, light protection and dry state, the shelf life can be as long as 2 years, and the natural color gradually fades to 70-75%. With the above two storage methods, the dried product still has crisp taste and unchanged hardness.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (4)
1. A processing technology of dried kiwi fruit products is characterized by comprising the following steps:
(1) Placing fresh fructus Actinidiae chinensis or fructus Actinidiae chinensis stored in refrigerator in sealed environment, charging food-grade oxygen, and standing for 4-8 days;
(2) Taking out the kiwi fruits stored in the oxygen, peeling and slicing;
(3) Quickly putting the cut kiwi fruit slices into a pressure container with sugar liquid, vacuumizing, and standing and storing for 1-3 hours under the negative pressure of 3000-6000 pa of vacuum degree; then the vacuum is released, 2-5 nitrogen gases with standard atmospheric pressure are filled into the pressure container, and the pressure container is kept stand and stored for 12-72 hours;
(4) Taking out the kiwi fruit slices in the pressure container, and quickly freezing for 1-24 hours at-18 ℃ or quickly freezing by a single freezing machine;
(5) And (5) after quick freezing, putting the mixture into a freeze dryer for drying to obtain a dried kiwi fruit product.
2. The processing technology of the dried kiwi fruit product according to claim 1, wherein the oxygen concentration in the closed environment after the oxygen is introduced in the step (1) is more than 99.5%.
3. The processing technology of the dried kiwi fruit product according to claim 1, wherein in the step (3), the sugar solution comprises 20-30% of trehalose, 20-30% of white granulated sugar and 40-60% of water.
4. The process for processing the dried kiwi fruit product according to claim 1, wherein in the step (5), the vacuum degree of a freeze dryer is 3000-3600pa, the temperature of a heating plate at the initial drying stage is 50-68 ℃, and the freeze-drying time is 12-14 hours; the temperature of the heating plate at the later stage of drying is 68-80 ℃, and the freeze-drying time is 8-10 hours; the water content after freeze-drying is less than 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110857328.5A CN115669720A (en) | 2021-07-28 | 2021-07-28 | Processing technology of dried kiwi fruit product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110857328.5A CN115669720A (en) | 2021-07-28 | 2021-07-28 | Processing technology of dried kiwi fruit product |
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| Publication Number | Publication Date |
|---|---|
| CN115669720A true CN115669720A (en) | 2023-02-03 |
Family
ID=85059207
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110857328.5A Pending CN115669720A (en) | 2021-07-28 | 2021-07-28 | Processing technology of dried kiwi fruit product |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054522A (en) * | 1991-04-26 | 1991-09-18 | 中国农业机械化科学研究院 | Candied fruit vacuum pressure sugar-soaking drying technology and equipment |
| CN101731402A (en) * | 2009-12-25 | 2010-06-16 | 黄顺邦 | Processing process of lemon jelly dried molassed tablets |
| CN106235111A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of dried Chinese gooseberry |
| CN108056153A (en) * | 2017-12-13 | 2018-05-22 | 巴中市天果农业科技有限公司 | A kind of preparation process of dried Chinese gooseberry |
| CN108094807A (en) * | 2017-09-19 | 2018-06-01 | 广元市天垠农业开发有限公司 | A kind of FD Kiwi berrys solid beverage production technology |
| CN112753751A (en) * | 2020-12-31 | 2021-05-07 | 江苏省奥谷生物科技有限公司 | Preparation method of natural dried fruit and vegetable |
| CN112971181A (en) * | 2021-04-09 | 2021-06-18 | 西北农林科技大学 | Kiwi fruit oxygenation ripening device and operation method thereof |
-
2021
- 2021-07-28 CN CN202110857328.5A patent/CN115669720A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054522A (en) * | 1991-04-26 | 1991-09-18 | 中国农业机械化科学研究院 | Candied fruit vacuum pressure sugar-soaking drying technology and equipment |
| CN101731402A (en) * | 2009-12-25 | 2010-06-16 | 黄顺邦 | Processing process of lemon jelly dried molassed tablets |
| CN106235111A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of dried Chinese gooseberry |
| CN108094807A (en) * | 2017-09-19 | 2018-06-01 | 广元市天垠农业开发有限公司 | A kind of FD Kiwi berrys solid beverage production technology |
| CN108056153A (en) * | 2017-12-13 | 2018-05-22 | 巴中市天果农业科技有限公司 | A kind of preparation process of dried Chinese gooseberry |
| CN112753751A (en) * | 2020-12-31 | 2021-05-07 | 江苏省奥谷生物科技有限公司 | Preparation method of natural dried fruit and vegetable |
| CN112971181A (en) * | 2021-04-09 | 2021-06-18 | 西北农林科技大学 | Kiwi fruit oxygenation ripening device and operation method thereof |
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