Fresh kiwi fruit slices and preparation method thereof

Abstract

The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg / cm<2> and 11.0 kg / cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg / L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.

Description

technical field [0001] The invention relates to a method for processing and producing fresh kiwi fruit slices, belonging to the field of fruit and vegetable product processing. Background technique [0002] Fresh-cut fruits and vegetables, also known as lightly processed fruits and vegetables and semi-processed fruits and vegetables, are fresh fruits and vegetables as raw materials, which are processed by washing, peeling, cutting or slicing, trimming, packaging and keeping refrigerated. Instant processed fruits and vegetables. Fresh-cut fruits and vegetables not only have the characteristics of freshness and nutrition, but also have the characteristics of sanitation, convenience and high utilization rate after processing, and can also reduce food waste to a certain extent. In the 1950s, fresh-cut fruits and vegetables originated in the United States, and the processing of fresh-cut fruits and vegetables in my country emerged in the 1990s. With the acceleration of the pace...

AI Technical Summary

Problems solved by technology

[0004] Fresh-cut fruits and vegetables are usually damaged by cutting during processing, losing the original outer layer of protective tissue and tissue that prevents water transpiration, etc., which will induce a series of physiological and biochemical reactions, such as browning, aging, softening, nutrients, etc. Consumption, flavor quality decline, etc., traditional kiwifruit products have greatly damaged their inherent bright green color during processing, resulting in dark green or brown color of kiwifruit products, seriously affecting their quality. In the processing of fresh-cut kiwifruit During the process, the browning phenomenon is particularly prominent

Sulfite has obvious inhibitory effect on the enzymatic and non-enzymatic browning of fruits and vegetables, but because sulfite is very toxic to the human body and seriously pollutes the environment, its use has been restricted by many countries. Therefore, it is necessary to look for safe and pollution-free products. The color protection liquid is of great significance

[0005] In addition, the pollution and reproduction of microorganisms is another major factor leading to the decline in the quality of cut fruits and vegetables

Due to mechanical damage during the processing of fresh-cut kiwifruit, the original protection system is destroyed, and the body's resistance is reduced. The large surface and rich nutrition provide favorable growth conditions for microorganisms, which is not conducive to the maintenance of fresh-cut kiwifruit quality.

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