CN1957773A - Method for processing mashed fruit of kiwi fruit - Google Patents
Method for processing mashed fruit of kiwi fruit Download PDFInfo
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- CN1957773A CN1957773A CN 200610032566 CN200610032566A CN1957773A CN 1957773 A CN1957773 A CN 1957773A CN 200610032566 CN200610032566 CN 200610032566 CN 200610032566 A CN200610032566 A CN 200610032566A CN 1957773 A CN1957773 A CN 1957773A
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- kiwi
- fruit
- kiwi berry
- sterilization
- magma
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Abstract
A carambola fruit juice beverage is prepared through colloid grinding to obtain carambola fruit paste, using water to flush carambola fruit, beating, centrifugal separation of peel and seeds, proportionally mixing it with said paste, water and pectose (or glucose), filling the mixture in containers and sterilizing.
Description
Technical field
The present invention relates to a kind of processing method of mashed fruit of kiwi fruit.
Background technology
Kiwi berry nutrition in preceding 26 kinds of fruit of world's consumption figure maximum is comprehensively the abundantest, is universally acknowledged " king of fruit ", " the precious fruit in the world ".Every 100g Kiwi berry contains vitamin C 100～420mg, is apple, pears 30～140 times; Every 100g Kiwi berry calcic 58mg almost is higher than all fruit; Kiwi berry is rich in crude fibre, and 3 times to leaf mustard, and 5～25 times to various kinds of foods.Above-mentioned nutritional labeling all has been proved the drainage that can quicken human body lead in theory and practice, stop the absorption of body to lead, reduces Lead Toxicity and prevention constipation.
In the Chinese gooseberry beverage series, the Normal juice content of carambola juice is low, and corresponding effective component content is lower, and health-care efficacy is not obvious; Kiwi berry jam is long because of concentrated heat time heating time, temperature is high, the nutritional labeling loss is serious, and health-care efficacy is not obvious equally.The present invention adopts.
Summary of the invention
It is simple to the purpose of this invention is to provide a kind of production technology, and heat time heating time is short, can keep the nutritional labeling in the Kiwi berry preferably, has the processing method of the mashed fruit of kiwi fruit of significant promotion lead discharging, defaecation health care.
Process of the present invention comprises preparation, allotment, can, the sterilization process of Kiwi berry puree and magma.
1, the manufacturing procedure of Kiwi berry puree: after Kiwi fresh fruit peeling, coring, cleaning, with colloidal mill material is carried out thinning processing and obtain the Kiwi berry puree; The fineness of colloidal mill is 20～30 microns.
2, the manufacturing procedure of Kiwi berry magma: first water rinses out the fine hair on fresh fruit surface, its making beating is handled again, and separates by centrifuge then that skin slag and fruit seed obtain Kiwi berry magma in the pulp; Centrifuge filter cloth order number is 40 orders.
3, allotment, can, sterilization process: press Kiwi berry puree 35～40%, Kiwi berry magma 40～45%, water 9.5～9.75%, HFCS 5～5.5%, pectin 0.2～0.25%, kiwi flavor 0.04%, acesulfame potassium 0.005%, lemon yellow 0.003%, light green 0.002% amount that takes by weighing each raw and auxiliary material is respectively allocated, again pulp is warming up to 70 ℃～75 ℃, can then, the can temperature is: 65 ℃～70 ℃, can is after vacuum detects the qualified sterilization that promptly sprays, sterilization temperature is 83 ℃～88 ℃, sterilizing time is 25 minutes, again with being water-cooled to 38 ℃～40 ℃, be packaged to be finished product after the sterilization.
Mashed fruit of kiwi fruit processing method of the present invention, the one, be raw material with the Kiwi berry, after simple allotment, be processed into the mashed fruit of kiwi fruit product, nutritious, can promote lead discharging and defaecation.The 2nd, technology is simple.Raw materials such as this invention puree, magma are handled and are machinery, automation mechanized operation, and process time is short, and temperature is low, can guarantee that nutritional labeling is not suffered a loss in the raw material.The 3rd, product adopts HFCS and functional FOS to substitute white granulated sugar, sour and sweet palatability, form uniqueness.
The specific embodiment
After Kiwi fresh fruit peeling, coring, cleaning, with colloidal mill material is carried out thinning processing and obtain Kiwi berry puree (fineness of colloidal mill is 20～30 microns); Water rinses out the fine hair on fresh fruit surface, its making beating is handled again, and separates by centrifuge then that skin slag and fruit seed obtain Kiwi berry magma (centrifuge filter cloth order number is 40 orders) in the pulp; Allocate by Kiwi berry puree 40%, Kiwi berry magma 45%, water 9.75%, HFCS 5%, pectin 0.2%, kiwi flavor 0.04%, acesulfame potassium 0.005%, lemon yellow 0.003%, light green 0.002% amount that takes by weighing each raw and auxiliary material respectively, again pulp is warming up to 70 ℃～75 ℃, can then, the can temperature is: 65 ℃～70 ℃, can is after vacuum detects the qualified sterilization that promptly sprays, sterilization temperature is 83 ℃～88 ℃, sterilizing time is 25 minutes, again with being water-cooled to 38 ℃～40 ℃, be packaged to be finished product after the sterilization.
Claims (1)
1, a kind of processing method of mashed fruit of kiwi fruit, it comprises preparation, allotment, can, the sterilization process of Kiwi berry puree and magma, it is characterized in that:
(1) manufacturing procedure of Kiwi berry puree: after Kiwi fresh fruit peeling, coring, cleaning, with colloidal mill material is carried out thinning processing and obtain the Kiwi berry puree; The fineness of colloidal mill is 20～30 microns.
(2) manufacturing procedure of Kiwi berry magma: first water rinses out the fine hair on fresh fruit surface, its making beating is handled again, and separates by centrifuge then that skin slag and fruit seed obtain Kiwi berry magma in the pulp; Centrifuge filter cloth order number is 40 orders.
(3) allotment, can, sterilization process: press Kiwi berry puree 35～40%, Kiwi berry magma 40～45%, water 9.5～9.75%, HFCS 5～5.5%, pectin 0.2～0.25%, kiwi flavor 0.04%, acesulfame potassium 0.005%, lemon yellow 0.003%, light green 0.002% amount that takes by weighing each raw and auxiliary material is respectively allocated, again pulp is warming up to 70 ℃～75 ℃, can then, the can temperature is: 65 ℃～70 ℃, can is after vacuum detects the qualified sterilization that promptly sprays, sterilization temperature is 83 ℃～88 ℃, sterilizing time is 25 minutes, again with being water-cooled to 38 ℃～40 ℃, be packaged to be finished product after the sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610032566A CN100586313C (en) | 2006-11-09 | 2006-11-09 | Method for processing mashed fruit of kiwi fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610032566A CN100586313C (en) | 2006-11-09 | 2006-11-09 | Method for processing mashed fruit of kiwi fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1957773A true CN1957773A (en) | 2007-05-09 |
| CN100586313C CN100586313C (en) | 2010-02-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610032566A Expired - Fee Related CN100586313C (en) | 2006-11-09 | 2006-11-09 | Method for processing mashed fruit of kiwi fruit |
Country Status (1)
| Country | Link |
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| CN (1) | CN100586313C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810651A (en) * | 2010-03-25 | 2010-08-25 | 赵正福 | Preparation method of kiwifruit frozen and dried fruit vegetable product with function of tumor inhibition |
| CN102669594A (en) * | 2012-05-09 | 2012-09-19 | 陕西恒康生物科技有限公司 | Method for preparing functional type food containing persimmon |
| CN102726649A (en) * | 2012-07-06 | 2012-10-17 | 杭州博多工贸有限公司 | Honey snow pear puree and production method thereof |
| CN101406281B (en) * | 2008-11-12 | 2013-03-20 | 中国科学院武汉植物园 | Method for extracting natural red pigment of Chinese gooseberry |
| CN103040050A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit juice and processes |
| CN104427888A (en) * | 2012-04-12 | 2015-03-18 | 布利特维奇软饮料有限公司 | Composition |
| CN105192840A (en) * | 2015-10-28 | 2015-12-30 | 四川省食品发酵工业研究设计院 | Preparation method of acid-reduction solid actinidia chinensis planch fruit granule drink |
-
2006
- 2006-11-09 CN CN200610032566A patent/CN100586313C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406281B (en) * | 2008-11-12 | 2013-03-20 | 中国科学院武汉植物园 | Method for extracting natural red pigment of Chinese gooseberry |
| CN101810651A (en) * | 2010-03-25 | 2010-08-25 | 赵正福 | Preparation method of kiwifruit frozen and dried fruit vegetable product with function of tumor inhibition |
| CN101810651B (en) * | 2010-03-25 | 2011-08-17 | 赵正福 | Preparation method of kiwifruit frozen and dried fruit vegetable product with function of tumor inhibition |
| CN103040050A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit juice and processes |
| CN104427888A (en) * | 2012-04-12 | 2015-03-18 | 布利特维奇软饮料有限公司 | Composition |
| CN102669594A (en) * | 2012-05-09 | 2012-09-19 | 陕西恒康生物科技有限公司 | Method for preparing functional type food containing persimmon |
| CN102726649A (en) * | 2012-07-06 | 2012-10-17 | 杭州博多工贸有限公司 | Honey snow pear puree and production method thereof |
| CN102726649B (en) * | 2012-07-06 | 2013-10-16 | 杭州博多工贸有限公司 | Honey snow pear puree and production method thereof |
| CN105192840A (en) * | 2015-10-28 | 2015-12-30 | 四川省食品发酵工业研究设计院 | Preparation method of acid-reduction solid actinidia chinensis planch fruit granule drink |
| CN105192840B (en) * | 2015-10-28 | 2017-06-30 | 四川省食品发酵工业研究设计院 | A kind of preparation method of deacidification solid Kiwi berry fruit beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100586313C (en) | 2010-02-03 |
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Free format text: FORMER OWNER: INDUSTRIALIZATION ENGINEERING RESEARCH CENTER OF KIWI FRUIT OF HUNAN PROVINCE Effective date: 20130306 Owner name: XIANGXI LAODIE BIOLOGY CO., LTD. Free format text: FORMER OWNER: HUNAN LAODIE AGRICULTURAL TECHNOLOGY DEVELOPMENT CO., LTD. Effective date: 20130306 |
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Effective date of registration: 20130306 Address after: 416000 Jishou City, Hunan province people's Road No. 69 (state Ji Feng investment development limited liability company office building Room 405) Patentee after: Xiangxi Laodie Biological Co., Ltd. Address before: 416000 Renmin South Road, Hunan, Jishou Patentee before: Hunan Laodie Agricultural Technology Development Co., Ltd. Patentee before: Industrialization engineering research center of kiwi fruit of Hunan Province |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100203 Termination date: 20201109 |
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| CF01 | Termination of patent right due to non-payment of annual fee |