CN103829361A - Kiwi fruit sheets and manufacturing method of kiwi fruit sheets - Google Patents
Kiwi fruit sheets and manufacturing method of kiwi fruit sheets Download PDFInfo
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- CN103829361A CN103829361A CN201310717804.9A CN201310717804A CN103829361A CN 103829361 A CN103829361 A CN 103829361A CN 201310717804 A CN201310717804 A CN 201310717804A CN 103829361 A CN103829361 A CN 103829361A
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Abstract
The invention discloses kiwi fruit sheets and a manufacturing method of the kiwi fruit sheets. The manufacturing method includes the following steps: peeling a kiwi fruit, cutting the kiwi fruit into sheets, conducting microwave vacuum drying, obtaining kiwi fruit half-finished products, conducting infrared drying, and obtaining the kiwi fruit sheets. According to the manufacturing method, no pigments or other annexing agents are added in the drying process, the color and the taste of kiwi fruits are retained to the maximum degree in the kiwi fruit sheets, and the kiwi fruit sheets are pure, natural, safe, healthy and crisp in taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of kiwifruit piece and preparation method thereof.
Background technology
Kiwi berry has another name called carambola, Chinese gooseberry, base dimension fruit, belongs to fallen leaves bejuco fruit.In ripe kiwifruit fruit, contain soluble solid 10%～17%, phosphorous 42.2mg, sodium 3.3mg, calcium 56.1mg, iron 1.6mg, also contain 17 kinds of free amino acids, free amino acid total amount (90.09mg/100g) is nutritious royal jelly honey (19.99mg/100g), honey (8.07mg/100g) 4.5 and 11.2 times; In every 100g fresh fruit, contain V
c70～400m g, is about 5～10 times of oranges and tangerines, 20～80 times of apple.Citric acid, chinic acid, malic acid are the main organic acids in Kiwi berry, in addition also have oxalic acid, fumaric acid, p-Coumaric Acid and salicylic acid.In addition, Kiwi berry also contains the aromatics compositions such as ethyl butyrate, methyl butyrate, hexanal, has formed the unique faint scent taste that Kiwi berry has.Kiwifruit fruit is local flavor deliciousness not only, in health care, also there is the function that reduces Blood Cholesterol and triglycerides, can treat indigestion, vitamin-deficiency, hepatitis, breathing problem etc., all have special efficacy to preventing and treating scurvy, atherosclerotic, coronary heart disease, hypertension.And Kiwi berry also has reducing blood lipid, anti peroxidation of lipid, Scavenger of ROS free radical, inhibition tumor cell, the pharmacologically active of the aspects such as raising immunologic function.
Kiwi berry is widely distributed China, the wherein Qinling Mountains in Shaanxi, mountain area, the Bashan Mountain, and the western mountainous areas in Hunan, the Funiu Shan Mountain district in Henan distributes at most.The main processing mode of Kiwi berry is be processed into carambola juice, Yangtao wine and make preserved kiwi fruit at present, and its processing mode is single.In addition, the berry of the thin succulence of Actinidia skin, and also to ethene sensitivity, the period of gathering, after Fruit, very easily deliquescing was rotted, and has a strong impact on the development of Kiwi berry plant husbandry again on the occasion of high temperature season.If fresh fruit is processed in time to the semi-finished product of dehydration, just there is good storage property.Therefore study the process technology of Kiwi berry, to the abundant Actinidia that develops China, improving agricultural product economic worth has important realistic meaning.
At present mainly contain vacuum freeze drying, heated-air drying and microwave drying etc. for the dry method of Kiwi berry.Wherein, although vacuum freeze drying dried product quality is good, cost of investment is high; The problems such as heated-air drying has drying efficiency and energy utilization rate is low, dried product quality is poor; Although the microwave drying thermal efficiency is high, dried product quality is good, be difficult to control, easily caused pyrolytic damage product quality, occur burning, gelatinization, phenomenon such as surface sclerosis etc.Micro-wave vacuum is under vacuum condition, to utilize microwave energy to carry out the dry processing of material, it utilizes the characteristic that microwave penetration power is strong, make inside and outside simultaneously intensification of material form the entirety heating to material, shorten drying time, under vacuum environment, make moisture rapid evaporation at a lower temperature simultaneously, material can be dried under cryogenic conditions, reduce the oxidation reaction of material.But, adopt micro-wave vacuum equally also easily to produce completely to burn, the phenomenon such as gelatinization.
Summary of the invention
The object of this invention is to provide a kind of kiwifruit piece and preparation method thereof.
The method of preparing kiwifruit piece provided by the invention, comprises the steps:
By section after Kiwi berry peeling, carry out micro-wave vacuum, obtain carrying out again infra-red drying after Kiwi berry semi-finished product, obtain described kiwifruit piece.
The technological process of said method as shown in Figure 1.
In the method, Kiwi berry raw material used should choose size evenly, fruit shape is neat, maturity is moderate (7-8 becomes about), without disease and pest, without the Kiwi berry of interior wound.
In described slicing step, the thickness of section is 7-8mm.
In described micro-wave vacuum step, microwave power is 330～460W;
Vacuum is-70～-90kPa;
Temperature is 50-70 DEG C, is specially 55 DEG C, 60 DEG C or 55-60 DEG C;
In described Kiwi berry semi-finished product, the quality percentage composition of moisture is 60-80%, is specially 70% or 70-80%.
In described infra-red drying step, ultrared wavelength is 1.0-4.0 μ m;
The power of infrared lamp is 1350-2025W;
Temperature is 50-70 DEG C, is specially 50 DEG C, 60 DEG C or 50-60 DEG C;
Time is 200-500min, is specially 310,380 or 310-380min.
The kind of described Kiwi berry is selected from least one in Shaanxi Qin Mei Kiwi berry, Chinese gooseberry and Kiwifruit.
Described method also comprises the steps:
Before described slicing step, Kiwi berry raw material is sorted, reject go rotten, sick worm, malformed fruit, and carry out by size classification, be beneficial to next procedure operation; Raw material after sorting by size rank adopts respectively manual cleaning, removes surperficial earth and adjunct.
Described method also comprises: in described infra-red drying step, carry out air blast;
In described aeration step, wind speed is 2-3m/s; Temperature is 50-70 DEG C.
In addition, the kiwifruit piece preparing according to the method described above and the product that contains described kiwifruit piece, also belong to protection scope of the present invention.Wherein, in described kiwifruit piece, the quality percentage composition of water is lower than 7%, as 5.44-5.76%.
Total acid is 48.25-57.78%, is specially 52.79%, 55.25% or 52.79-55.25%;
V
cfor 46-56.48mg/100g, be specially 46.13mg/100g, 60.12mg/100g or 46.13-60.12mg/100g;
Chlorophyll is 0.85-1.25mg/100g, is specially 0.85mg/100g, 1.01mg/100g or 0.85-1.01mg/100g.
The method of preparing Kiwi berry provided by the invention, to utilize the infrared United microwave vacuum drying of intermediate waves to produce kiwifruit piece, the method because not adding pigment and other additives etc. in dry run, the reservation of the larger limit of product color and the local flavor of former fruit, pure natural, safety and sanitation, mouthfeel is crisp.
Brief description of the drawings
Fig. 1 is technological process prepared by Kiwi berry.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.The kind of following embodiment Kiwi berry used is Shaanxi Qin Mei Kiwi berry.
Embodiment 1,
Water cleans Kiwi berry, remove after surface contaminants, remove the epidermis of Kiwi berry, again Kiwi berry is cut into the Kiwifruit Slice that thickness is 8mm, again by gained Kiwifruit Slice microwave power be 330W, vacuum be-90kPa, temperature carry out micro-wave vacuum, the Kiwi berry semi-finished product that the quality percentage composition that obtains wet basis moisture is 70% under the condition of 55 DEG C;
Be then that 1.0-4.0 μ m, infrared lamp power are that 1350W, temperature are that 60 DEG C, time are that 310min, wind speed are that the temperature of 2.3m/s and air blast is to carry out infra-red drying under the condition of 60 DEG C at wavelength, obtain kiwifruit piece provided by the invention, wherein, the quality percentage composition of moisture is 6.8%.
Embodiment 2
According to the step of embodiment 1, only by micro-wave vacuum step, microwave power replaces with 460W, replace with-70kPa of vacuum, temperature replaces with 60 DEG C, and in gained Kiwi berry semi-finished product, the quality percentage composition of wet basis moisture is 80%;
In infra-red drying step, infrared lamp power replaces with 2025W, temperature and replaces with 50 DEG C, time and replace with the temperature that 380min, wind speed replace with 2.3m/s and air blast and replace with 50 DEG C, obtain kiwifruit piece provided by the invention, wherein, the quality percentage composition of moisture is 6.5%.
Measure by the following method the indices of kiwifruit piece:
(1) determination of moisture method: seasoning.Be specially: accurate weighing sample 2-10g(fresh weight) be placed in the measuring cup that covers of constant weight, be dry 20-24h in the constant temperature blast drying oven of 95-105 DEG C at Temperature Setting, after dry 20h, after cooling 0.5h, weigh.Repeat this operation, until twice 2mg of being no more than of poor quality is dry rear constant weight before and after weighing, moisture (%)=[fresh weight-constant weight after being dried]/fresh weight × 100%.
(2) total acid assay method: measure total acid content according to the assay method of total acid in standard GB/T/T12456-90 food.
(3) vitamin C assay method: measure Vitamin C content according to the assay method (DNPH method) of total ascorbic acid in standard GB/T 12392-90 fruit, vegetables and goods thereof.
(4) chlorophyllous assay method: spectrophotometer method.Be specially:
Get fresh sample 2g, put into mortar, add a small amount of quartz sand and Paris white and 3mL95% ethanol, be ground into homogenate, then add ethanol 10mL, continue to be ground to tissue and bleach.Leave standstill 3～5min.
Get 1 of filter paper and be placed in funnel, moistening with ethanol, along glass rod, extract is poured into funnel, filtrate flow is to the brown volumetric flask of 100mL; With a small amount of alcohol flushing mortar, pestle and residue several, finally pour in funnel together with residue.Draw ethanol with dropper, the chloroplast pigment on filter paper is all washed in volumetric flask.Until redgreen in filter paper and residue.Finally be settled to 100mL with ethanol, shake up.
Get chloroplast pigment extract and measure absorbance under wavelength 665nm, 645nm and 652nm, taking 95% ethanol as blank.
According to the empirical equation providing in experimental principle, calculate respectively the content of vegetable material Determination of Chlorophyll a, b and Chlorophyll:
Chlorophyll
Chlorophyll
The detection of above-mentioned every physical and chemical index all arranges three repetitions, results averaged, and it is as shown in the table for result.
The testing result of every physical and chemical index of embodiment 1 gained kiwifruit piece product is specifically as shown in table 1:
The testing result of every physical and chemical index of table 1, embodiment 1 gained kiwifruit piece product
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Water content (%) | 5.23 | 7.12 | 6.68 | 6.34±0.99 |
| Vitamin C (mg/100g) | 56.13 | 60.21 | 64.03 | 60.12±3.95 |
| Total acid (%) | 54.23 | 55.06 | 56.45 | 55.25±1.12 |
| Chlorophyll (mg/100g) | 1.21 | 0.98 | 0.85 | 1.01±0.18 |
Note: in table, each percentage composition is quality percentage composition.
The testing result of every physical and chemical index of embodiment 2 gained kiwifruit piece products is specifically as shown in table 2:
The testing result of every physical and chemical index of table 2, embodiment 2 gained kiwifruit piece products
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Water content (%) | 4.21 | 5.02 | 6.14 | 5.12±0.97 |
| Vitamin C (mg/100g) | 44.51 | 43.69 | 50.18 | 46.13±3.53 |
| Total acid (%) | 51.21 | 53.16 | 54.01 | 52.79±1.44 |
| Chlorophyll (mg/100g) | 0.68 | 1.02 | 0.84 | 0.85±0.17 |
Note: in table, each percentage composition is quality percentage composition.
From above result, the infrared United microwave vacuum drying of intermediate waves kiwifruit piece product can retain and concentrate the multiple nutritional components in fresh Kiwi berry preferably, as acid, vitamin C, chlorophyll etc.
Sensory evaluation test to embodiment 1-2 gained kiwifruit piece:
1, organoleptic detection
Sensory quality assessment is mainly according to color and luster, local flavor, quality and tissue morphology.Be dried the concrete organoleptic quality evaluation criteria of kiwifruit piece in table 3.
The sensory evaluation standard scale of table 3, kiwifruit piece
Arbitrary embodiment 1-2 gained kiwifruit piece is poured in clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity, smell its smell, taste its flavour.
The organoleptic detection result of embodiment 1 gained kiwifruit piece product is as shown in table 4;
The Analyses Methods for Sensory Evaluation Results of table 4, embodiment 1 gained kiwifruit piece product
The organoleptic detection result of embodiment 2 gained kiwifruit piece products is as shown in table 5.
The organoleptic detection result of table 5, embodiment 2 gained kiwifruit piece products
As seen from table, the infrared United microwave vacuum drying of gained intermediate waves kiwifruit piece product has retained color and the local flavor of Kiwi berry, and product is even kiwifruit piece, and crisp degree is suitable.
2, the Kiwifruit Slice comparison of different dry drying method
Micro-wave vacuum: water cleans Kiwi berry, remove after surface contaminants, remove the epidermis of Kiwi berry, again Kiwi berry is cut into the Kiwifruit Slice that thickness is 8mm, be 330W at microwave power afterwards, vacuum is-90Kpa, temperature are that under the condition of 50-70 DEG C, microwave drying, to the following safe moisture of moisture content 6%, finishes dryly, obtain control sample 1;
Intermediate waves infra-red drying: water cleans Kiwi berry, remove after surface contaminants, remove the epidermis of Kiwi berry, again Kiwi berry is cut into the Kiwifruit Slice that thickness is 8mm, be that 1.0-4.0 μ m, infrared lamp power are that 1350W, temperature are under the condition of 60 DEG C at wavelength again, reach after the following safe moisture of moisture content 6%, finish to be dried, obtain control sample 2;
Result is as shown in table 6.
The testing result of every physical and chemical index of table 6, different dry gained kiwifruit piece products
| Drying means | Vitamin C (mg/100g) | Total acid (%) | Chlorophyll (mg/100g) |
| Control sample 1 | 45.62 | 48.16 | 0.76 |
| Control sample 2 | 39.98 | 38.13 | 0.45 |
| Embodiment 1 products obtained therefrom | 57.03 | 56.11 | 1.12 |
Note: in table, each percentage composition is quality percentage composition.
From result, can find out, the kiwifruit piece that adopts single drying means (microwave drying or intermediate waves infra-red drying separately) to obtain, its physical and chemical quality is starkly lower than combined drying kiwifruit piece in the present invention.
Visible, kiwifruit piece product provided by the invention is aspect the color and local flavor of the fresh Kiwi berry of reservation, and aspect the multiple nutritional components (as acid, vitamin C, chlorophyll etc.) concentrating in fresh Kiwi berry, there is some superiority compared with single drying mode.
Claims (10)
1. a method of preparing kiwifruit piece, comprises the steps:
By section after Kiwi berry peeling, carry out micro-wave vacuum, obtain carrying out again infra-red drying after Kiwi berry semi-finished product, obtain described kiwifruit piece.
2. method according to claim 1, is characterized in that: in described slicing step, the thickness of section is 7-8mm.
3. method according to claim 1 and 2, is characterized in that: in described micro-wave vacuum step, microwave power is 330～460W;
Vacuum is-70～-90kPa;
Temperature is 50-70 DEG C, is specially 60 DEG C.
4. according to the arbitrary described method of claim 1-3, it is characterized in that: in described Kiwi berry semi-finished product, the quality percentage composition of moisture is 60-80%.
5. according to the arbitrary described method of claim 1-5, it is characterized in that: in described infra-red drying step, ultrared wavelength is 1.0-4.0 μ m;
The power of infrared lamp is 675-2025W;
Temperature is 50-70 DEG C;
Time is 200-500min.
6. according to the arbitrary described method of claim 1-5, it is characterized in that: the kind of described Kiwi berry is selected from least one in Shaanxi Qin Mei Kiwi berry, Chinese gooseberry and Kiwifruit.
7. according to the arbitrary described method of claim 1-6, it is characterized in that: described method also comprises: in described infra-red drying step, carry out air blast;
In described aeration step, wind speed is 2-3m/s; Temperature is 50-70 DEG C.
8. the kiwifruit piece that the arbitrary described method of claim 1-7 prepares.
9. kiwifruit piece according to claim 8, is characterized in that: in described kiwifruit piece, the quality percentage composition of water is lower than 7%; Total acid is 48.25-57.78%; V
cfor 46-56.48mg/100g; Chlorophyll is 0.85-1.25mg/100g.
10. contain the product of kiwifruit piece described in claim 8 or 9.
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Cited By (4)
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| CN104305039A (en) * | 2014-09-30 | 2015-01-28 | 佳沃集团有限公司 | Processing method of dried yellow kiwi fruit |
| CN104905170A (en) * | 2015-05-15 | 2015-09-16 | 四川食为天农业有限公司 | Production method of freeze-dried active red-heart kiwifruit slices |
| CN105433194A (en) * | 2014-08-22 | 2016-03-30 | 中国农业机械化科学研究院 | A freeze-dried kiwi fruit slice and a processing method thereof |
| CN113892604A (en) * | 2020-07-07 | 2022-01-07 | 江苏省农业科学院 | Method for improving quality of sandwich sea sedge by microwave and infrared combined baking |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105433194A (en) * | 2014-08-22 | 2016-03-30 | 中国农业机械化科学研究院 | A freeze-dried kiwi fruit slice and a processing method thereof |
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| CN104905170A (en) * | 2015-05-15 | 2015-09-16 | 四川食为天农业有限公司 | Production method of freeze-dried active red-heart kiwifruit slices |
| CN104905170B (en) * | 2015-05-15 | 2018-03-16 | 四川食为天农业有限公司 | A kind of freeze drying activity red kiwifruit piece production method |
| CN113892604A (en) * | 2020-07-07 | 2022-01-07 | 江苏省农业科学院 | Method for improving quality of sandwich sea sedge by microwave and infrared combined baking |
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