Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of kiwifruit shaped crisps

A technology of kiwi fruit and kiwi fruit, which is applied in the field of kiwi fruit brittle preparation, and can solve the problems of commodity product difference, increase average heat transfer resistance, average mass transfer resistance, product hardness, etc.

Inactive Publication Date: 2016-12-14
宋艳
View PDF1 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the existing heating and drying technology, the sample will be seriously browned due to the activation of oxidase, and due to the loss of effective nutrients such as vitamin C and flavonoids at high temperature, the pectin will denature and solidify, making the product hard and brittle, and it is not easy to store
Existing vacuum freeze-drying (FD) technology adopts fresh or quick-frozen kiwi fruit slices as raw materials, which avoids the oxidation of chlorophyll and phenolic compounds when exposed to light, and reduces the occurrence of browning; but the thickness of the fruit slices can only be 3 -5 mm, if the material is too thick, increase the load of the freeze dryer, increase the average heat transfer resistance and the average mass transfer resistance of water vapor escaping from the sublimation interface, so that the heat transferred to the sublimation interface will be reduced, and the escape rate of water vapor will be reduced. Decrease, the drying time in the sublimation stage is greatly increased, and because the vacuum is difficult to reach its center, the cohesive heat center becomes soft and collapses, and hardens or forms a glass layer, wrapping and pinning the moisture to prevent sublimation, forming wet inside and dry outside or gelatinization Soft, long-term or repeated freeze-drying, not only consumes energy, but the dry product is brittle, easy to break and fragile, and the product quality is different
Moreover, if the process is not well grasped, it is easy to be burnt, and the appearance and nutrients will be lost.
It has been reported that kiwi fruit crisps are made through processes such as color protection, hardening, sugar infiltration and vacuum drying. Due to the addition of many chemical agents, the original taste of kiwi fruit cannot be guaranteed.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The kiwi fruit type crisp preparation method comprises the following steps,

[0019] Step 1)——fruit selection and cleaning: select fresh or refrigerated normal and mature kiwi fruit, remove the saccharified and soft kiwi fruit; disinfect the remaining kiwi fruit with skin, wash, drain, and set aside; to ensure The consistency of drying, the size of each batch of kiwi fruit in the box is uniform;

[0020] Step 2)——peeling and arranging: Peel the kiwi fruit processed in step 1) manually or mechanically, then sterilize with ultraviolet light or instant hot water, and place the kiwi fruit in a single-layer whole or half fruit tightly on a stainless steel tray middle;

[0021] Step 3)——refrigeration and pre-freezing: put the kiwi fruit plate treated in step 2) into a pre-freezer or a freeze-drying cabinet, and the kiwi fruit starts to freeze at a temperature of -1°C. After 6 to 16 hours, the temperature drops to - 18℃~-20℃ freezing hard;

[0022] Step 4) - micro-thawing a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of kiwifruit shaped crisps. The method comprises the following steps: selection and cleaning of fruits, peeling and placement in dishes, refrigeration and pre-freezing, micro-unfreezing and quick-freezing, sublimation and drying, and balancing and packaging in boxes. The preparation method of kiwi berry fruit shaped crisps employs whole fruits or hemi fruits of kiwifruit as raw materials for drying; the product presents intrinsic goods values of kiwi berries, eating and ingestion of kiwi berry natural vitamins in different seasons are facilitated, and a series of unsolved problems of hard sublimation of drying moisture in whole fruits or hemi fruits of kiwi berries in prior drying methods of kiwi berries, energy consumption of long time or repeat freeze-drying, easy charring, hard reduction of quality of fresh fruits, and the like are solved; the original shapes of naked fruits of kiwi berries are kept, original flavours of kiwi berries are kept, water content of crisps reaches requirements, original colors of kiwi berries are kept, nutrient composition of kiwi berries are condensed, and the like; compared with traditional freeze drying technologies, the preparation method has lower process cost and better effects.

Description

technical field [0001] The invention relates to a method for preparing kiwi fruit crisp. Background technique [0002] Kiwi fruit contains 64-926.50 mg of vitamin C per 100 grams of fresh fruit, which is 3-26 times higher than that of oranges and apples. Oxidation, anti-cancer and other effective substances. According to the test by the Food Research Center of Rutgers University in the United States, kiwi is the most nutritious and comprehensive fruit among various fruits, and is known as the king of fruits and super fruits. Kiwi fruit is a deformed fruit. There is a common experience that "ripe in seven days, rotten in ten days, and half bad in half a month". Therefore, in order to realize the consumption of kiwi fruit throughout the year, dry preservation technology is the primary breakthrough technology for kiwi fruit processing. However, studies have shown that during the processing process, the nutritional and active ingredients contained in kiwi fruit, such as vitami...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
CPCA23B7/024
Inventor 宋艳
Owner 宋艳
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products