Brittle kiwi fruit particle and preparation method thereof

Abstract

The invention discloses a brittle kiwi fruit particle and a preparation method of the brittle kiwi fruit particle and belongs to the technical field of food processing. A processing technology comprises the steps of cutting kiwi fruit pulp into particles, and carrying out dipping, composite heating and vacuum low-temperature drying. According to the particle and the method, the technology is simple; soybean oligosaccharide and zinc gluconate are added; a health-care effect is improved; a composite heating technology greatly shortens vacuum low-temperature drying time; a material is heated uniformly without charring; an obtained product keeps a color and a flavor of the original fruit to the greatest extent, is sweet, sour and palatable, and has a high Vc content; and the particle employs a vacuum package, can be eaten after unpackage, and is convenient to carry and eat and suitable for the old and the young.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to kiwi fruit crisps and a preparation method thereof. Background technique [0002] my country's kiwifruit cultivation area and output rank first in the world, with various varieties, and kiwifruit is known as the "King of Vc", rich in various amino acids and vitamins, and has great nutritional value; it also has the effects of lowering cholesterol, promoting digestion, and lowering blood fat. Medical efficacy. As a post-ripening berry fruit, kiwi itself has the disadvantages of being perishable and difficult to transport. Making it into processed fruit and vegetable food can effectively prevent the waste of resources. However, on the one hand, due to the single processing of kiwifruit fruit and vegetable products, the scale is small, and the processed fruit and sliced ​​fruit have high sugar content and bad taste, so the number of consumers is very limited. On...

AI Technical Summary

Problems solved by technology

However, on the one hand, due to the single processing of kiwifruit fruit and vegetable products, the scale is small, and the processed fruit and sliced ​​fruit have high sugar content and bad taste, so the number of consumers is very limited.

On the other hand, in the current production of dried kiwifruit processed food, drying room drying and vacuum freeze-drying are the most widely used drying processes, which have many disadvantages. For example, the drying room used in the Chinese invention patent with application number 201010591648. During the drying process, it is easy to cause the loss of nutrients and the deterioration of food quality; another example is the vacuum freeze-drying equipment involved in the Chinese invention patent with application number 201210225986.3, which is expensive and consumes a lot of energy. The original state, and the production cycle is long