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Method for processing kiwifruit pieces based on ultrasonic wave and variable temperature gas jet impact drying technology

A technology of kiwi fruit slices and gas jet, which is applied in the field of food processing, can solve the problems of kiwi fruit slices overburning cost and energy consumption, uneven drying degree of kiwi fruit slices, shriveled and deformed kiwi fruit slices, etc., to improve the effect of sugar penetration, surface transparency, Even drying effect

Active Publication Date: 2019-05-21
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main processes commonly used in the technology of non-fried kiwi fruit slices are blanching treatment, sugar infusion treatment and drying treatment. time and improve processing efficiency, but its sugar penetration rate is low, and the processing process will have a great impact on the taste of kiwi fruit slices; although microwave sugar penetration can improve the taste of kiwi fruit slices to a certain extent, the sugar penetration It takes a long time and the processing efficiency is low
Drying techniques mainly include fumigation drying, vacuum drying, microwave hot air drying, etc. During the fumigation and drying process, sulfur will infiltrate, which will affect health and easily lead to uneven drying; vacuum drying requires repeated vacuuming during the processing process, resulting in kiwi slices Shrimp deformation and serious loss of vitamin C; microwave hot air drying process may easily lead to local overheating of kiwifruit slices and high cost and energy consumption
In short, the existing sugar infiltration technology generally has low sugar infiltration rate, slow infiltration speed, and bad taste. At the same time, during the drying process, the drying degree of kiwi fruit slices is uneven, the preserved fruit is shriveled, the appearance is not plump, the cost is high and the energy consumption is large. The problem

Method used

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  • Method for processing kiwifruit pieces based on ultrasonic wave and variable temperature gas jet impact drying technology
  • Method for processing kiwifruit pieces based on ultrasonic wave and variable temperature gas jet impact drying technology
  • Method for processing kiwifruit pieces based on ultrasonic wave and variable temperature gas jet impact drying technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Take out fresh kiwi fruit from the cold storage, rinse with water, drain, manually peel and cut off the pedicles at both ends, cut into 8mm kiwi fruit slices, place the cut kiwi fruit slices in 90°C hot water, and blanch Treat for 20 seconds, cool with cold water quickly, and then place the kiwi fruit slices in a mixed solution with a mass concentration of 0.4% citric acid and 0.2% ascorbic acid, soak for 2 hours, then place them in a 0.1% calcium chloride solution, and harden for 30 minutes;

[0032] (2) Prepare a sucrose solution with a concentration of 40°Brix, put the color-protected kiwi slices into the sucrose solution, and process under the condition that the ultrasonic frequency is 25KHz, the ultrasonic sound energy density is 0.7W / ml, and the solution temperature is 47°C. 58min;

[0033] (3) Rinse the residual solution on the surface of the kiwi slices with flowing water and drain;

[0034] (4) Put the kiwi slices drained in step (3) into an impingement ai...

Embodiment 2

[0054] (1) Take out fresh kiwi fruit from the cold storage, rinse with water, drain, manually peel and cut off the stalks at both ends, cut into 5mm kiwi fruit slices, place the cut kiwi fruit slices in 85°C hot water, and blanch Treat for 30 seconds, quickly cool with cold water, then place the kiwi fruit slices in a mixed solution with a mass concentration of 0.6% citric acid and 0.2% ascorbic acid, soak for 2.5 hours, then place them in a 0.1% calcium chloride solution, and harden for 40 minutes ;

[0055] (2) Prepare a sucrose solution with a concentration of 30°Brix, put the color-protected kiwi slices into the sucrose solution, and process under the condition that the ultrasonic frequency is 30KHz, the ultrasonic sound energy density is 0.5W / ml, and the solution temperature is 60°C. 40min;

[0056] (3) Rinse the residual solution on the surface of the kiwi slices with flowing water and drain;

[0057] (4) Put the dried kiwi slices in the step (3) into an impingement ai...

Embodiment 3

[0059] (1) Take out fresh kiwi fruit from the cold storage, rinse with water, drain, manually peel and cut off the pedicles at both ends, cut into 3mm kiwi fruit slices, place the kiwi fruit slices in 80°C hot water, and blanch Treat for 20 seconds, cool with cold water quickly, then place the kiwi fruit slices in a mixed solution with a mass concentration of 0.4% citric acid and 0.2% ascorbic acid, soak for 3 hours, then place them in a 0.2% calcium chloride solution, and harden for 20 minutes;

[0060] (2) Prepare a sucrose solution with a concentration of 50°Brix, put the color-protected kiwi slices into the sucrose solution, and process under the condition that the ultrasonic frequency is 20KHz, the ultrasonic sound energy density is 1.2W / ml, and the solution temperature is 40°C. 60min;

[0061] (3) Rinse the residual solution on the surface of the kiwi slices with flowing water and drain;

[0062] (4) Put the kiwi fruit slices drained in step (3) into an impingement air ...

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Abstract

The invention discloses a method for processing kiwifruit pieces based on an ultrasonic wave and variable temperature gas jet impact drying technology, and belongs to the technical field of food processing. The method specifically comprises the steps of 1) pretreatment; 2) ultrasonic sugar permeability treatment; 3) rinsing; 4) variable temperature gas jet impact drying. The method aims to solve the problem in the prior art that a kiwifruit piece processing process sugar permeability technology and a drying treatment process have insufficiency, the kiwifruit piece processing technology proposed by the method can improve the sugar permeability effect of kiwifruit pieces and improve the sugar permeability rate, the drying treatment process is easy to control, the dryness degree is even, theprocessed kiwifruit pieces have no additives, good taste, full shape and original flavors of kiwifruits, and the processing cost and energy consumption are reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing kiwi fruit slices based on ultrasonic wave and variable temperature gas jet impact drying technology. Background technique [0002] The fruit of kiwi contains a variety of nutrients, such as polyphenols, polysaccharides, proteins, amino acids and vitamins, and the content of vitamin C far exceeds that of other fruits. It has the functions of beautifying, anti-cancer and prolonging life. Therefore, more and more people now like to eat kiwi fruit. Since the ripening season of kiwi fruit is generally from August to September, its ripening period is short and difficult to preserve, and it is difficult to meet people’s needs for instant consumption. Therefore, research on the processing method of kiwi fruit It has also entered a craze, such as processing kiwi fruit into kiwi fruit slices, kiwi fruit jam, kiwi fruit drinks, canned kiwi fruit,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/00A23L5/30
CPCY02P60/85
Inventor 赵武奇曾祥媛吴妮卢丹孟永宏
Owner SHAANXI NORMAL UNIV
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