Lactic acid bacteria fermentation preserved kiwi fruit processing technology

A technology of lactic acid bacteria fermentation and kiwifruit fruit, which is applied in the confectionary industry, preservation of fruits and vegetables, preservation of fruits/vegetables with sugar, etc. It can solve the problems that cannot meet the quality demands of new tastes and more nutrition, and improve the value of processing and utilization , prolong the shelf life, improve the effect of immune function

Pending Publication Date: 2021-12-03
XUZHOU UNIV OF TECH
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Chinese patent number is CN201711203577.2. A high-quality candied kiwifruit production method is just a simple production method of kiwifruit candied fruit, which cannot meet the quality demands of new taste and more nutrition.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactic acid bacteria fermentation preserved kiwi fruit processing technology
  • Lactic acid bacteria fermentation preserved kiwi fruit processing technology
  • Lactic acid bacteria fermentation preserved kiwi fruit processing technology

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0080] 1. Raw material acceptance:

[0081] The kiwifruit raw materials purchased must meet the requirements of fresh and plump, high-quality raw materials, no pests and diseases, no mechanical damage, no excessive pesticide residues, no microbial pollution, and the maturity is about 7 to 8 years old. If the maturity is too high, the sugar cooking process is perishable; if the maturity is too low, the tissue is dense, which is not conducive to the diffusion of sugar.

[0082] 2. Cleaning:

[0083] Wash the kiwi fruit repeatedly with tap water until the sediment and dirt on the surface are washed away. During the cleaning process, dust, impurities and other pollutants on the surface of the material are removed to facilitate further processing of the material.

[0084] 3. Peeling:

[0085] Put the cleaned kiwi fruit into a peeler or manually peel it. Since the surface of kiwi is rough and inedible, its skin needs to be removed.

[0086] 4. Slicing:

[0087] Put the peeled ...

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 lactic acid bacteria fermentation preserved kiwi fruit processing technology. The technology comprises the following steps: 1, raw material selection; 2, cleaning, peeling and slicing; 3, color protection; 4, hardening; 5, fermenting; 6, sugaring; 7, boiling with sugar; and 8, drying, so as to provide the new preserved fruit with new taste and rich nutrition.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a processing technology of lactic acid bacteria fermented kiwi fruit preserves. Background technique [0002] Preserved kiwifruit is the product of fresh kiwifruit after a series of processes such as slicing, color protection, hardening, sugaring, and drying. Preserved kiwifruit fully makes up for the difficulty in storage and transportation of fresh kiwifruit. It has a special flavor and retains most of the nutrients in the fruit. It is an effective and popular kiwifruit product. [0003] And along with people's continuous pursuit of quality of life, the market is always eager for more new flavors and more nutritious new preserved fruits. [0004] The Chinese patent No. CN201711203577.2 is a method for making high-quality preserved kiwifruit, which is just a simple method for making preserved kiwifruit, which cannot meet the quality demands of new taste and more nutrition. Cont...

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): A23G3/48A23G3/36A23B7/155A23B7/08A23B7/157A23B7/02
CPCA23G3/48A23G3/364A23G3/366A23B7/155A23B7/08A23B7/157A23B7/02A23V2002/00A23V2200/048A23V2200/30A23V2200/308A23V2200/3262A23V2200/324
Inventor 陈学红于楠楠李超陈畅
Owner XUZHOU UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap