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Processing method of preserved kiwi fruits

A processing method and technology for kiwi fruit, which are applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of insufficient flavor of the original fruit, poor color performance of processed products, browning of product color, etc. Preserved fruit product flavor, ease of implementation, effect of improving color grade

Inactive Publication Date: 2014-08-13
广西田阳嘉佳食品有限公司
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

Therefore, there are following deficiencies in the preserved kiwifruit product produced by the above technical process: (1) the color performance of the processed product is not good, and browning occurs in the color of the product during the preservation process; (2) the original fruit flavor of the preserved kiwifruit product is insufficient

Method used

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  • Processing method of preserved kiwi fruits

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Embodiment Construction

[0026] Below in conjunction with embodiment the method of the present invention is further described.

[0027] A processing method of preserved kiwifruit, the specific implementation is as follows:

[0028] 1. Raw material collection: Collect fresh kiwi fruit that is ripe but still hard in flesh, free from pests and diseases, free from damage, and high in sugar content.

[0029] 2. Cleaning of raw materials: Place the raw fruit in the pneumatic cleaning tank for cleaning to remove the sediment and other foreign matter attached to the peel.

[0030] 3. Peeling: Peel the cleaned kiwi fruit with a knife. The peeling should be thin, and the pulp should not be damaged too much. During the peeling process, except for the skin with a width of less than 0.5 cm around the persimmon pedicle, no other parts should be left. There is residual skin.

[0031] 4. Cutting: Use a knife to cut the kiwi fruit vertically, and cut the fruit into two halves.

[0032] 5. Color protection: prepare ...

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Abstract

The invention discloses a processing method of preserved kiwi fruits. The method comprises the following concrete steps: collecting fresh kiwi fruits, which are mature but hard, free of disease and insect damage, complete and high in sugar, as a raw material, washing the raw material, peeling the raw material, and vertically cutting each fruit in half; performing color-protecting and sugaring on pulps of the kiwi fruits; and finally, performing processes of drying, cooling and the like on the pulps of the kiwi fruits to prepare the finished preserved kiwi fruits. According to the method, the pulps of the kiwi fruits are subjected to color protecting by a sodium pyrosulfite solution, and the sugaring and drying processes of the pulps of the kiwi fruits are segmentally carried out, so that the preserved kiwi fruits can have the color of the original fruits and rich aroma and flavor of the kiwi fruits, have better competitive advantages than like products and have very remarkable market advantages.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, and in particular relates to a processing method of preserved kiwi fruit. Background technique [0002] Kiwifruit (scientific name: Actinidia Lindl), Actinidiaceae, edible fruit, unique flavor, vitamin C content is very rich. Kiwi fruit is sweet and sour, cold in nature, and has the effects of promoting body fluid and relieving heat, regulating the middle and lower qi, quenching thirst and diuresis, and nourishing and strengthening the body. It contains thiol protease hydrolase and superoxide dismutase, which has the functions of beautifying, improving immunity, anti-cancer, anti-aging, softening blood vessels, anti-tumor and anti-inflammation. The serotonin contained in kiwi has the effect of stabilizing and calming the mood; the natural inositol contained in it helps brain activity; dietary fiber can lower cholesterol and promote heart health; Aids digestion and prevents constip...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 孙永刚韦勇
Owner 广西田阳嘉佳食品有限公司
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