CN109123043A - Preserved kiwi fruit and preparation method thereof - Google Patents
Preserved kiwi fruit and preparation method thereof Download PDFInfo
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- CN109123043A CN109123043A CN201810999251.3A CN201810999251A CN109123043A CN 109123043 A CN109123043 A CN 109123043A CN 201810999251 A CN201810999251 A CN 201810999251A CN 109123043 A CN109123043 A CN 109123043A
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- preserved
- kiwi berry
- lactic acid
- polyethylene glycol
- kiwi
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of preserved kiwi fruit preparation method, Kiwi berry epidermis is cured using superheated steam and utilizes brusher friction peeling by the present invention, after Kiwi berry is thinly sliced, it is impregnated in lactate buffer solution, lactic acid enters in tissue while acidification, in conjunction with hydroxylated material, again by polyethylene glycol impregnate after, it combines to form common composition with the conjugate of lactic acid, after freeze-drying, the moulding of polyethylene glycol increases, enhance the brittleness of entire composition, simultaneously with the migration of drying process moisture, composition is also migrated to surface, form hollow phenomenon, increase the sponginess of preserved kiwi fruit, enhance its brittleness；Process of the invention is simple and easy to control, and source is easy to get, and is suitable for industrialization and scale, resulting preserved kiwi fruit, and brittleness, mouthfeel preferably and do not stick to one's teeth.
Description
Technical field
The present invention relates to a kind of field of food, it is specifically related to a kind of preserved kiwi fruit and preparation method thereof.
Background technique
Kiwi berry (scientific name: Actinidia chinensis Planch), also referred to as Chinese grooseberry fruit shape is generally ellipticity, early
Phase appearance is in green and brown color, is in bronzing after mature, and epidermis covers dense villus, edible, be inside pulp bright green and
The seed of one row's black or red.Soft, the sweet mouthfeel of Kiwi berry.Taste is described as strawberry, banana, pineapple three
The mixing of person.Kiwi berry remove containing the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate and calcium, potassium, selenium,
Outside 17 kinds of amino acid of the microelements such as zinc, germanium and needed by human body, vitamin C also rich in, grape acid, fructose, citric acid,
Malic acid, fat.
Kiwi berry has its nutriment rich in, therefore gross protein level can be improved.It also increases red blood cell
Tooth and nail are reinforced in production.Moreover, Kiwi berry can also set the mind at rest, norcholesterol, help digest, prevent constipation, also
There are quench the thirst diuresis and cardioprotection.
For Kiwi berry due to its nutriment rich in, maximum feature is exactly to be difficult to store, perishable, even if logical
Cross stringent control ambient temperature and humidity also can be to save for a long time, and Temperature and Humidity Control is stringenter, it is meant that cost is higher.
Domestic most commonly seen method is exactly to be prepared into preserved kiwi fruit to obtain long-term preservation at present, is carried out both at home and abroad more
The research of aspect, however Kiwi berry is because contain the substances such as a large amount of tannin, carbohydrate, the Mi obtained by common preparation method
Monkey peach preserved fruit viscosity is big, and when chewing easily causes the phenomenon that sticking to one's teeth, and especially makes troubles old man and child, while its mouthfeel also can
Decline hinders the economic development of Kiwi berry to a certain extent, and developing one kind can be good with brittleness, does not stick to one's teeth and Kiwi berry in good taste
Preserved fruit is able to solve above-mentioned problem.
Summary of the invention
In view of the above existing problems in the prior art, the present invention provides a kind of preparation method of preserved kiwi fruit, this method
Simple controllable, resulting preserved kiwi fruit brittleness is good, chewing without stick to one's teeth phenomenon and mouthfeel it is good.
In order to realize that scheme used by foregoing invention is as follows:
(1) by fresh, disease-free Kiwi berry is once purged, epidermis curing, skin and flesh are separated using superheated steam, then use machine
Tool brush friction peeling, fresh fruit become to stop operation when smooth mellow and full naked fruit completely, finally thinly slice；
Preferably, described thinly slice refers to Kiwi berry being cut into thickness no more than 0.5cm's using craft or cutting machine
Thin slice.
(2) above-mentioned Kiwi berry thin slice is put into lactic acid solution, is dried, impregnated 6-8 hours under the conditions of ultrasonic vibration；
Carried out in soaking process it is intermittent vacuumize and vacuum breaker, changed using pressure difference and mass transfer and lactic acid promoted to enter Chinese Gooseberry
Cell；
Preferably, the mass concentration of lactic acid is 1%-5% in the lactic acid solution；It is preferred that 3%.
(3) above-mentioned Kiwi berry thin slice is taken out, dries, is put into polyglycol solution, 5-9 is impregnated under the conditions of ultrasonic vibration
Hour；Carried out in soaking process it is intermittent vacuumize and vacuum breaker, utilize pressure difference variation that mass transfer and polyethylene glycol is promoted to enter
Chinese Gooseberry cell；
Preferably, the Polyethylene glycol in the polyglycol solution be 1%-5%, best 3%.
Preferably, the degree of polymerization of the polyethylene glycol is 200-600；Preferably polyethylene glycol 400
(4) it after drying the kiwifruit piece after above-mentioned immersion, is freeze-dried under the conditions of -40 DEG C to -60 DEG C to Kiwi berry moisture
For 5-15%, surface wraps vacuum packing again after one layer of sugar.
" the drying ", which refers to, is placed in (10-30 DEG C) at room temperature for Kiwi berry thin slice, is dried using natural wind to surface
Water stain-free.
The vacuum packing refers in vacuum machine, is vacuum-packed using complex pocket or plastic tape, vacuum degree
- 0.06 to -0.08Mpa.
The method have the characteristics that lactic acid has hydroxyl and carboxyl by immersion of the lactic acid to Kiwi berry thin slice, there is pole
Strong affinity, can be in conjunction with the soda acid ingredient in Kiwi berry, while being small molecule acid, easily penetrates cell membrane, reaches group
Knit inside；Again by impregnating in polyethylene glycol, polyethylene glycol has polyhydroxy structure, can be with lactic acid in Chinese Gooseberry
In conjunction with, stable composition is formed, is finally dried out under the conditions of freezing is dry, the increase of polyethylene glycol plasticity, increase brittleness；Shape
At composition with water translocation, so that organization internal is formed more gap shapes, increase mouthfeel；Due to changing the knot of organization internal
Structure, for a long time even if absorbed water its mouthfeel will not decline.
Preserved kiwi fruit made from foregoing invention, its advantages have:
1, preparation method raw material of the invention is simple and easy to get, and preparation step is controllable, is easy to large-scale production.
2, preparation method of the invention can obtain a kind of preserved kiwi fruit, have good brittleness and mouthfeel, not will cause
It sticks to one's teeth, is particularly suitable for children and old man uses.
3, after long-term place, quality will not decline the resulting preserved kiwi fruit of the present invention.
4, after making epidermis curing separation using superheated steam, then brusher friction peeling is used, decortication effect is good, efficiency
It is high.
Specific embodiment
The present invention is described below by specific embodiment, unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Range, the spirit and scope of the invention are limited only by the claims that follow.
Comparative example 1
1, fresh, disease-free Kiwi berry 10kg is taken, it is once purged, epidermis curing, skin and flesh are separated, then used using superheated steam
Brusher friction peeling, fresh fruit become to stop operation when smooth mellow and full naked fruit completely, are finally cut into thickness no more than 0.5cm's
Thin slice；
2, above-mentioned Kiwi berry thin slice is taken out, dries, is put into 3% polyethylene glycol 400 solution, it is small that 7 are impregnated under the conditions of ultrasonic vibration
When；Carried out in soaking process it is intermittent vacuumize and vacuum breaker, changed using pressure difference and mass transfer and polyethylene glycol promoted to enter Mi
Monkey peach histocyte；
3, after drying the kiwifruit piece after above-mentioned immersion, freeze-drying to Kiwi berry moisture is 10% under the conditions of -50 DEG C, table
Face wraps vacuum packing again after one layer of sugar.
Comparative example 2
1, fresh, disease-free Kiwi berry 10kg is taken, it is once purged, epidermis curing, skin and flesh are separated, then used using superheated steam
Brusher friction peeling, fresh fruit become to stop operation when smooth mellow and full naked fruit completely, are finally cut into thickness no more than 0.5cm's
Thin slice；
2, above-mentioned Kiwi berry thin slice is put into 3% lactic acid solution, is dried, impregnated 6.5 hours under the conditions of ultrasonic vibration；It impregnates
Carry out in the process it is intermittent vacuumize and vacuum breaker, change that promote mass transfer and lactic acid to enter Chinese Gooseberry thin using pressure difference
Born of the same parents；
3, after drying the kiwifruit piece after above-mentioned immersion, freeze-drying to Kiwi berry moisture is 10% under the conditions of -50 DEG C, table
Face wraps vacuum packing again after one layer of sugar.
Comparative example 3
1, fresh, disease-free Kiwi berry 10kg is taken, it is once purged, epidermis curing, skin and flesh are separated, then used using superheated steam
Brusher friction peeling, fresh fruit become to stop operation when smooth mellow and full naked fruit completely, are finally cut into thickness no more than 0.5cm's
Thin slice；
2, after drying the kiwifruit piece after above-mentioned immersion, freeze-drying to Kiwi berry moisture is 10% under the conditions of -50 DEG C, table
Face wraps vacuum packing again after one layer of sugar.
Embodiment 1
1, fresh, disease-free Kiwi berry 10kg is taken, it is once purged, epidermis curing, skin and flesh are separated, then used using superheated steam
Brusher friction peeling, fresh fruit become to stop operation when smooth mellow and full naked fruit completely, are finally cut into thickness no more than 0.5cm's
Thin slice；
2, above-mentioned Kiwi berry thin slice is put into 3% lactic acid solution, is dried, impregnated 6.5 hours under the conditions of ultrasonic vibration；It impregnates
Carry out in the process it is intermittent vacuumize and vacuum breaker, change that promote mass transfer and lactic acid to enter Chinese Gooseberry thin using pressure difference
Born of the same parents；
3, above-mentioned Kiwi berry thin slice is taken out, dries, is put into 3% polyethylene glycol 400 solution, it is small that 8 are impregnated under the conditions of ultrasonic vibration
When；Carried out in soaking process it is intermittent vacuumize and vacuum breaker, changed using pressure difference and mass transfer and polyethylene glycol promoted to enter Mi
Monkey peach histocyte；
4, after drying the kiwifruit piece after above-mentioned immersion, freeze-drying to Kiwi berry moisture is 10% under the conditions of -50 DEG C, table
Face wraps vacuum packing again after one layer of sugar.
Embodiment 2
1, fresh, disease-free Kiwi berry 10kg is taken, it is once purged, epidermis curing, skin and flesh are separated, then used using superheated steam
Brusher friction peeling, fresh fruit become to stop operation when smooth mellow and full naked fruit completely, are finally cut into thickness no more than 0.5cm's
Thin slice；
2, above-mentioned Kiwi berry thin slice is put into 1% lactic acid solution, is dried, impregnated 5.5 hours under the conditions of ultrasonic vibration；It impregnates
Carry out in the process it is intermittent vacuumize and vacuum breaker, change that promote mass transfer and lactic acid to enter Chinese Gooseberry thin using pressure difference
Born of the same parents；
3, above-mentioned Kiwi berry thin slice is taken out, dries, is put into 1% polyethylene glycol 200 solution, it is small that 8.5 are impregnated under the conditions of ultrasonic vibration
When；Carried out in soaking process it is intermittent vacuumize and vacuum breaker, changed using pressure difference and mass transfer and polyethylene glycol promoted to enter Mi
Monkey peach histocyte；
4, after drying the kiwifruit piece after above-mentioned immersion, freeze-drying to Kiwi berry moisture is 5% under the conditions of -40 DEG C, surface
Wrap after one layer of sugar that vacuum dispenses again.
Embodiment 3
1, fresh, disease-free Kiwi berry 10kg is taken, it is once purged, epidermis curing, skin and flesh are separated, then used using superheated steam
Brusher friction peeling, fresh fruit become to stop operation when smooth mellow and full naked fruit completely, are finally cut into thickness no more than 0.5cm's
Thin slice；
2, above-mentioned Kiwi berry thin slice is put into 5% lactic acid solution, is dried, impregnated 7.5 hours under the conditions of ultrasonic vibration；It impregnates
Carry out in the process it is intermittent vacuumize and vacuum breaker, change that promote mass transfer and lactic acid to enter Chinese Gooseberry thin using pressure difference
Born of the same parents；
3, above-mentioned Kiwi berry thin slice is taken out, dries, is put into 5% Macrogol 600 solution, it is small that 7.5 are impregnated under the conditions of ultrasonic vibration
When；Carried out in soaking process it is intermittent vacuumize and vacuum breaker, changed using pressure difference and mass transfer and polyethylene glycol promoted to enter Mi
Monkey peach histocyte；
4, after drying the kiwifruit piece after above-mentioned immersion, freeze-drying to Kiwi berry moisture is 15% under the conditions of -60 DEG C, table
Face wraps vacuum packing again after one layer of sugar.
Embodiment and comparative example are investigated
12 normal adults are chosen, men and women is fifty-fifty, and smell, the sense of taste are normal, it is divided into six groups, number 1-12, every group of two people,
Every group foretastes embodiment 1-3 and the resulting preserved kiwi fruit of comparative example 1-3 respectively, gargles after eating up, 1 as a child after, then
Intersect and foretaste, guarantee per foretasting six groups of preserved kiwi fruits of embodiment 1-3 and comparative example 1-3 per capita, to stick to one's teeth, mouth
Sense, brittleness are that index is given a mark, and full marks are 10 points, as a result as follows:
| Embodiment | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative examples 1 | Comparative examples 2 | Comparative examples 3 |
| No. 1 | 9.3 | 9.4 | 9.3 | 6.3 | 5.7 | 3.8 |
| No. 2 | 9.3 | 9,3 | 9.5 | 6.6 | 6.4 | 3.8 |
| No. 3 | 9.4 | 9.4 | 9.3 | 5.8 | 5.8 | 5.8 |
| No. 4 | 9.3 | 9.4 | 9.4 | 5.4 | 5.5 | 4.6 |
| No. 5 | 9.4 | 9.4 | 9.4 | 7.4 | 5.9 | 4.9 |
| No. 6 | 9.2 | 9.4 | 9.2 | 7.9 | 7.5 | 4.9 |
| No. 7 | 9.4 | 9.3 | 9.4 | 6.5 | 6.7 | 6.8 |
| No. 8 | 9.4 | 9.2 | 9.3 | 6.7 | 7.7 | 4.9 |
| No. 9 | 9.2 | 9.3 | 9.5 | 6.8 | 5.3 | 5.0 |
| No. 10 | 9.4 | 9.2 | 9.3 | 5.2 | 5.9 | 3.7 |
| No. 11 | 9.3 | 9.3 | 9.4 | 6.3 | 7.1 | 3.8 |
| No. 12 | 9.4 | 9.2 | 9.2 | 5.4 | 6.8 | 4.4 |
It analyzes from the above, the resulting preserved kiwi fruit of the present invention is significantly increased in terms of mouthfeel, brittleness, and does not glue
Tooth is suitble to children and old man to use.
Preserved kiwi fruit long-term investigation is obtained obtained by comparative example 1-3 and embodiment 1-3.
By embodiment 1-3 and the resulting preserved kiwi fruit of comparative example 1-3, after vacuum packaging, it is placed on 40 DEG C, 75%
It is placed under damp condition 24 months, respectively at 3/6/9/12/18/24 month, judges preserved kiwi fruit according to above-mentioned method, and
It gives a mark, calculates average, as a result as follows:
| Month | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative examples 1 | Comparative examples 2 | Comparative examples 3 |
| 0 | 9.28 | 9.28 | 9.40 | 6.31 | 6.27 | 4.49 |
| 3 | 9.11 | 9.22 | 9.35 | 6.15 | 6.14 | 3.83 |
| 6 | 9.15 | 9.21 | 9.20 | 5.85 | 5.80 | 3.72 |
| 9 | 9.27 | 9.21 | 9.11 | 5.23 | 5.42 | 3.85 |
| 12 | 9.09 | 9.14 | 9.23 | 5.23 | 5.04 | 3.65 |
| 18 | 9.18 | 9.27 | 9.29 | 5.26 | 4.77 | 3.85 |
| 24 | 9.21 | 9.26 | 9.18 | 4.22 | 4.57 | 4.08 |
Analyzed from above-mentioned laboratory test results, embodiment 1-3 it is obtained by preserved kiwi fruit after a long time placement, mouth
Sense, brittleness do not decline, and do not stick to one's teeth.
Claims (6)
1. a kind of preparation method of preserved kiwi fruit, it is characterised in that including the following steps:
(1) by fresh, disease-free Kiwi berry is once purged, epidermis curing, skin and flesh are separated using superheated steam, then using machinery
Brush friction peeling, fresh fruit become to stop operation when smooth mellow and full naked fruit completely, finally thinly slice；
(2) above-mentioned Kiwi berry thin slice is put into lactic acid solution, is dried, impregnated 6-8 hours under the conditions of ultrasonic vibration；It impregnated
Carried out in journey it is intermittent vacuumize and vacuum breaker, changed using pressure difference and mass transfer and lactic acid promoted to enter Chinese Gooseberry cell；
(3) above-mentioned Kiwi berry thin slice is taken out, dries, is put into polyglycol solution, impregnated 5-9 hours under the conditions of ultrasonic vibration；
Carried out in soaking process it is intermittent vacuumize and vacuum breaker, changed using pressure difference and mass transfer and polyethylene glycol promoted to enter Kiwi berry
Histocyte；
(4) it after drying the kiwifruit piece after above-mentioned immersion, is freeze-dried under the conditions of -40 DEG C to -60 DEG C to Kiwi berry moisture
For 5-15%, surface wraps vacuum packing again after one layer of sugar.
2. preserved kiwi fruit preparation method according to claim 1, it is characterised in that: described thinly slicing refers to Mi
Monkey peach is cut into the thin slice that thickness is no more than 0.5cm using craft or cutting machine.
3. preserved kiwi fruit preparation method according to claim 1, it is characterised in that: lactic acid in the lactic acid solution
Mass concentration is 1%-5%.
4. preserved kiwi fruit preparation method according to claim 1, it is characterised in that: in the polyglycol solution
Polyethylene glycol is 1%-5%.
5. preserved kiwi fruit preparation method according to claim 1, it is characterised in that: the degree of polymerization of the polyethylene glycol
For 200-600.
6. preserved kiwi fruit preparation method according to claim 5, it is characterised in that: the degree of polymerization of the polyethylene glycol
It is 400.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810999251.3A CN109123043A (en) | 2018-08-30 | 2018-08-30 | Preserved kiwi fruit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810999251.3A CN109123043A (en) | 2018-08-30 | 2018-08-30 | Preserved kiwi fruit and preparation method thereof |
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| CN109123043A true CN109123043A (en) | 2019-01-04 |
Family
ID=64829303
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810999251.3A Pending CN109123043A (en) | 2018-08-30 | 2018-08-30 | Preserved kiwi fruit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673926A (en) * | 2019-01-25 | 2019-04-26 | 湖南省农产品加工研究所 | A kind of green barking method of Kiwi berry |
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| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN105076348A (en) * | 2015-09-05 | 2015-11-25 | 吉首大学 | Coating preservation method for meat |
| CN105962190A (en) * | 2016-05-11 | 2016-09-28 | 四川大学 | Fresh kiwi fruit slices and preparation method thereof |
| CN107495212A (en) * | 2017-09-15 | 2017-12-22 | 江苏大学 | It is a kind of that the method for improving banana chip hot air drying rate is pre-processed using combined ultrasonic |
| CN107593886A (en) * | 2017-09-15 | 2018-01-19 | 江苏大学 | A kind of method for improving banana chip hot air drying rate using single-frequency ultrasound pretreatment |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599229A (en) * | 2011-12-16 | 2012-07-25 | 三晃化学研究所 | Vegetable antiseptic treatment method |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN105076348A (en) * | 2015-09-05 | 2015-11-25 | 吉首大学 | Coating preservation method for meat |
| CN105962190A (en) * | 2016-05-11 | 2016-09-28 | 四川大学 | Fresh kiwi fruit slices and preparation method thereof |
| CN107495212A (en) * | 2017-09-15 | 2017-12-22 | 江苏大学 | It is a kind of that the method for improving banana chip hot air drying rate is pre-processed using combined ultrasonic |
| CN107593886A (en) * | 2017-09-15 | 2018-01-19 | 江苏大学 | A kind of method for improving banana chip hot air drying rate using single-frequency ultrasound pretreatment |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673926A (en) * | 2019-01-25 | 2019-04-26 | 湖南省农产品加工研究所 | A kind of green barking method of Kiwi berry |
| CN109673926B (en) * | 2019-01-25 | 2022-04-19 | 湖南省农产品加工研究所 | Green peeling method for kiwi fruits |
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