CN106235111A - The manufacture method of dried Chinese gooseberry - Google Patents
The manufacture method of dried Chinese gooseberry Download PDFInfo
- Publication number
- CN106235111A CN106235111A CN201610623671.2A CN201610623671A CN106235111A CN 106235111 A CN106235111 A CN 106235111A CN 201610623671 A CN201610623671 A CN 201610623671A CN 106235111 A CN106235111 A CN 106235111A
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- CN
- China
- Prior art keywords
- actinidiae chinensis
- fructus actinidiae
- chinese gooseberry
- parts
- dried chinese
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000000034 method Methods 0.000 title claims abstract description 38
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- 235000013372 meat Nutrition 0.000 claims abstract description 60
- 239000000834 fixative Substances 0.000 claims abstract description 15
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- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 238000005660 chlorination reaction Methods 0.000 description 1
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- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 1
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- DUWWHGPELOTTOE-UHFFFAOYSA-N n-(5-chloro-2,4-dimethoxyphenyl)-3-oxobutanamide Chemical compound COC1=CC(OC)=C(NC(=O)CC(C)=O)C=C1Cl DUWWHGPELOTTOE-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides the manufacture method of a kind of dried Chinese gooseberry, specifically include following steps: provide Fructus actinidiae chinensis as raw material；Clean the peel of described Fructus actinidiae chinensis；Described Fructus actinidiae chinensis is removed the peel；Described Fructus actinidiae chinensis is cut into slices, obtains Fructus actinidiae chinensis sliced meat；Described Fructus actinidiae chinensis sliced meat are carried out color fixative；Described Fructus actinidiae chinensis sliced meat after color fixative are dried, obtain dried Chinese gooseberry；Described dried Chinese gooseberry is packed, it is possible to make and obtain shelf-life longer dried Chinese gooseberry.
Description
Technical field
The present invention relates to processing fruits technical field, particularly relate to the manufacture method of a kind of dried Chinese gooseberry.
Background technology
Fructus actinidiae chinensis is the fruit can directly eaten something rare after a kind of harvesting, not only contains abundant nutrition, and can help
Aid digestion, the health of human body is had benefit very much, is deeply liked by common people.Fructus actinidiae chinensis, due to its growth characteristics, no doubt produces season
Abundance, inexpensive, but arrived non-product season, price is higher, yield is the most less.Even additionally, produce season, Fructus actinidiae chinensis is restricted
In in the place of production, pin etc. can not be gone out in time, often result in a lot of Fructus actinidiae chinensis rot with rotten, incessantly damage the profit at plantation family
Benefit, also creates substantial amounts of waste.
For the problems referred to above, generally Fructus actinidiae chinensis is made and obtain dried Chinese gooseberry, for extending the pot-life of Fructus actinidiae chinensis, and
The waste produced when minimizing Fructus actinidiae chinensis is unsalable.But, use existing technique to make the dried Chinese gooseberry obtained, still there is the shelf-life
Shorter problem, is unfavorable for preserving for a long time and carrying of Fructus actinidiae chinensis.
Summary of the invention
Based on this, it is necessary to provide and can make the dried Chinese gooseberry processing method obtaining shelf-life longer dried Chinese gooseberry.
The manufacture method of a kind of dried Chinese gooseberry, comprises the steps:
There is provided Fructus actinidiae chinensis as raw material；
Clean the peel of described Fructus actinidiae chinensis；
Described Fructus actinidiae chinensis is removed the peel；
Described Fructus actinidiae chinensis is cut into slices, obtains Fructus actinidiae chinensis sliced meat；
Described Fructus actinidiae chinensis sliced meat are carried out color fixative；
Described Fructus actinidiae chinensis sliced meat are dried, obtain dried Chinese gooseberry, wherein, the described Fructus actinidiae chinensis after described drying process
Dry water content is 10%～20%；
Described dried Chinese gooseberry is packed.
Wherein in an embodiment, use Fructus actinidiae chinensis colour-keeping liquid that described Fructus actinidiae chinensis sliced meat are carried out color retention.
Wherein in an embodiment, described Fructus actinidiae chinensis colour-keeping liquid includes citric acid.
Wherein in an embodiment, described Fructus actinidiae chinensis colour-keeping liquid also includes sodium chloride.
Wherein in an embodiment, described Fructus actinidiae chinensis colour-keeping liquid use the mode of spraying be sprayed at described in after yard taste
On Fructus actinidiae chinensis.
Wherein in an embodiment, the described Fructus actinidiae chinensis after code taste is immersed in described Fructus actinidiae chinensis colour-keeping liquid 1 second～
10 seconds.
Wherein in an embodiment, the described Fructus actinidiae chinensis after code taste is immersed in described Fructus actinidiae chinensis colour-keeping liquid 2.5 seconds.
The manufacture method of above-mentioned dried Chinese gooseberry is by using following steps: provide Fructus actinidiae chinensis as raw material；Clean described
The peel of Fructus actinidiae chinensis；Described Fructus actinidiae chinensis is removed the peel；Described Fructus actinidiae chinensis is cut into slices, obtains Fructus actinidiae chinensis sliced meat；To described
Fructus actinidiae chinensis sliced meat carry out color fixative；Described Fructus actinidiae chinensis sliced meat after color fixative are dried, obtain dried Chinese gooseberry；To described Fructus actinidiae chinensis
Dry pack, it is possible to make and obtain shelf-life longer dried Chinese gooseberry.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the manufacture method of the dried Chinese gooseberry of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the manufacture method of a kind of dried Chinese gooseberry, comprise the steps: to provide Fructus actinidiae chinensis as raw material；Clean institute
State the peel of Fructus actinidiae chinensis；Described Fructus actinidiae chinensis is removed the peel；Described Fructus actinidiae chinensis is cut into slices, obtains Fructus actinidiae chinensis sliced meat；To institute
State Fructus actinidiae chinensis sliced meat and carry out color fixative；Described Fructus actinidiae chinensis sliced meat are dried, obtain dried Chinese gooseberry, wherein, described drying process
After the water content of described dried Chinese gooseberry be 10%～20%；Described dried Chinese gooseberry is packed.
Such as, the manufacture method of the dried Chinese gooseberry of another embodiment, comprise the steps: to provide Fructus actinidiae chinensis as former material
Material；Described Fructus actinidiae chinensis is accelerated the ripening process；Clean the peel of described Fructus actinidiae chinensis；Described Fructus actinidiae chinensis is removed the peel；To peeling
After described Fructus actinidiae chinensis carry out pretreatment；Described Fructus actinidiae chinensis is cut into slices, obtains Fructus actinidiae chinensis sliced meat；To described Fructus actinidiae chinensis sliced meat
Carry out a yard taste；Described Fructus actinidiae chinensis sliced meat are carried out color fixative；Described Fructus actinidiae chinensis sliced meat are dried, obtain dried Chinese gooseberry；To institute
State dried Chinese gooseberry to ease back；Described dried Chinese gooseberry is packed.
Such as, the manufacture method of the dried Chinese gooseberry of another embodiment, comprise the steps: S110: provide Fructus actinidiae chinensis to make
For raw material；S120: process that described Fructus actinidiae chinensis is accelerated the ripening；S130: clean the peel of the described Fructus actinidiae chinensis after accelerating the ripening；
S140: described Fructus actinidiae chinensis is removed the peel；S150: the described Fructus actinidiae chinensis after peeling is carried out pretreatment；S160: after pretreatment
Described Fructus actinidiae chinensis cut into slices, obtain Fructus actinidiae chinensis sliced meat；S170: described Fructus actinidiae chinensis sliced meat are carried out a yard taste；S180: to code taste
After described Fructus actinidiae chinensis sliced meat carry out color fixative；S190: the described Fructus actinidiae chinensis sliced meat after color fixative are dried, obtain Fructus actinidiae chinensis
Dry；S200: described dried Chinese gooseberry is eased back；S210: the described dried Chinese gooseberry after easing back is packed.
In order to further illustrate the manufacture method of above-mentioned dried Chinese gooseberry, such as, refer to Fig. 1, an embodiment of the present invention
The manufacture method of dried Chinese gooseberry, comprise the steps:
S110: provide Fructus actinidiae chinensis as raw material.
By providing Fructus actinidiae chinensis as raw material, obtain dried Chinese gooseberry for making, such as, it is provided that fresh Fructus actinidiae chinensis,
It has, and crust is intact and not damaged characteristic, and fresh Fructus actinidiae chinensis is to improve dried Chinese gooseberry quality, extend the dried Chinese gooseberry shelf-life
Basis.
Generally, full ripe fresh Fructus actinidiae chinensis is after plucking, and the shelf-life is shorter, is easy for corruption in the short period
Bad, in order to improve the shelf-life of Fructus actinidiae chinensis, such as, pluck 6 medium rare to 8 medium rare Fructus actinidiae chinensiss, it is possible to preferably
Extend the shelf-life of Fructus actinidiae chinensis, it should be noted that pluck less than sixty percent ripe Fructus actinidiae chinensis, although more resistant to storing, the shelf-life is more
Long, but easily cause the few skin depth of meat, the less problem of edible part, the quality of Fructus actinidiae chinensis can be affected, by plucking six fifty percent
Ripe to 8 medium rare Fructus actinidiae chinensiss, it is possible to extend the shelf-life of Fructus actinidiae chinensis, and less to the qualitative effects of Fructus actinidiae chinensis.Again
As, pluck 7 medium rare to medium well Fructus actinidiae chinensis, it is possible to further extend the shelf-life of Fructus actinidiae chinensis, and further
Reduce the impact on quality of Chinese gooseberries.
During preserving, there is the generation of spoilage problems to reduce described Fructus actinidiae chinensis, such as, in described step S110,
The storage temperatures of described Fructus actinidiae chinensis is 11.5 DEG C～17 DEG C；And for example, the storage temperatures of described Fructus actinidiae chinensis is 13.5 DEG C～15.5 DEG C；
And for example, the storage temperatures of described Fructus actinidiae chinensis is 14 DEG C, it is possible to increase the shelf-life of Fructus actinidiae chinensis.It is pointed out that Fructus actinidiae chinensis
When storage temperatures is less than 11.5 DEG C, easily Fructus actinidiae chinensis is caused cold injury, be unfavorable for the storing of Fructus actinidiae chinensis, and the storing temperature of Fructus actinidiae chinensis
When degree is higher than 15.5 DEG C, the shelf-life shortens along with the rising of temperature, is unfavorable for the storing of Fructus actinidiae chinensis.
S120: process that described Fructus actinidiae chinensis is accelerated the ripening.
Preserving or the generation of spoilage problems during storing to reduce described Fructus actinidiae chinensis, plucked by needs more not mature
Fructus actinidiae chinensis, the Fructus actinidiae chinensis that i.e. harvesting ripe degree is the highest, it is used for reducing described Fructus actinidiae chinensis and is preserving or rotten asking occurs during storing
The generation of topic.So, pluck the most full ripe Fructus actinidiae chinensis and the pot-life of Fructus actinidiae chinensis can be extended, but use the most complete
Ripe Fructus actinidiae chinensis makes dried Chinese gooseberry, can have a huge impact the local flavor of dried Chinese gooseberry, and such as, mouthfeel is relatively made a living
Puckery, nutritional labeling is relatively low, the problem jerky in order to alleviate mouthfeel, and improves nutrient content and the local flavor of dried Chinese gooseberry, such as,
Accelerating the ripening the described Fructus actinidiae chinensis after gathering processs, so, by the Fructus actinidiae chinensis after process of accelerating the ripening, nutrient substance is more beneficial for
The absorption of human body, additionally it is possible to improve the local flavor of dried Chinese gooseberry, by accelerating the ripening the Fructus actinidiae chinensis after processing, additionally it is possible to expedite the emergence of out more
Fragrance matter, the local flavor of the dried Chinese gooseberry that so, it is possible to make making obtain is more preferable, and nutrition is higher.
In order to improve effect of accelerating the ripening, such as, use ethephon that described Fructus actinidiae chinensis is accelerated the ripening, so, it is possible raising and urge
Ripe effect.But, ethephon belongs to chemical ripeners, when using ethephon to accelerate the ripening described Fructus actinidiae chinensis, needs strict
Control quality and the using dosage of ethephon.Although also described Fructus actinidiae chinensis can be accelerated the ripening additionally, naturally place, but exist and urge
The problem that the ripe time is longer and effect of accelerating the ripening is poor.
Accelerate the ripening the time processed to improve Fructus actinidiae chinensis to accelerate the ripening the safety processed and shortens Fructus actinidiae chinensis, such as, described
Process of accelerating the ripening specifically includes lower step: is put into by Fructus actinidiae chinensis in the room that accelerates the ripening and carries out operation of accelerating the ripening, described in accelerate the ripening the temperature within room
Be 13 DEG C～21 DEG C, described in the oxygen concentration within room of accelerating the ripening be 25%～38%, described in the humidity within room of accelerating the ripening be 80%
～98%, so, by Fructus actinidiae chinensis is positioned over 17 DEG C～the temperature of 21 DEG C, 25%～38% oxygen concentration content and 80%～
In 98% humidity environment, it is possible to shorten Fructus actinidiae chinensis and accelerate the ripening the time processed, and through such process of accelerating the ripening, there is no chemistry examination
The residual of agent, processing procedure of accelerating the ripening safety, it is harmful to human health.It should be noted that oxygen concentration is too low,
And for example, process of accelerating the ripening described in specifically includes following steps: Fructus actinidiae chinensis is proceeded to the room that accelerates the ripening, by the temperature control in the room that accelerates the ripening
The oxygen concentration in the room that accelerates the ripening, at 13 DEG C～17 DEG C, is controlled 25%～30% by system, by the humid control in the room that accelerates the ripening 85%～
95%, accelerate the ripening the time processed in such manner, it is possible to further shorten Fructus actinidiae chinensis.
And for example, process of accelerating the ripening described in specifically includes following steps: Fructus actinidiae chinensis is proceeded to the room that accelerates the ripening, by the temperature control in the room that accelerates the ripening
The oxygen concentration in the room that accelerates the ripening, at 15.5 DEG C, is controlled 27% by system, by the humid control in the room that accelerates the ripening 95%, in such manner, it is possible to more
Further shorten Fructus actinidiae chinensis to accelerate the ripening the time processed.
S130: clean the peel of the described Fructus actinidiae chinensis after accelerating the ripening.
Cleaned by the described Fructus actinidiae chinensis after accelerating the ripening, it is possible to the impurity such as earth removing described Fructus actinidiae chinensis surface,
Described Fructus actinidiae chinensis is avoided to bring too much impurity during follow-up peeling into such that it is able to reduce the described Mi that follow-up making obtains
The impurity content of monkey dried peach.
S140: described Fructus actinidiae chinensis is removed the peel.
By described Fructus actinidiae chinensis is removed the peel, it is possible to preferably carry out follow-up sarcocarp and process, such as, use skinning machine
Described Fructus actinidiae chinensis is carried out peel and goes division operation.Such as, described peeling operation is operation of peeling.
S150: the described Fructus actinidiae chinensis after peeling is carried out pretreatment.
It is appreciated that owing to the peel of described Fructus actinidiae chinensis can play protection during described kiwifruit fruit is grown up
Effect and the shielding action to harmful factor, but, the sarcocarp in the peel side near Fructus actinidiae chinensis of the Fructus actinidiae chinensis after maturation leads to
Often it is easier to the invasion and attack by microorganism etc., is unfavorable for the long-term preservation of follow-up dried Chinese gooseberry, in order to extend the guarantor of dried Chinese gooseberry
The matter phase, such as, the described Fructus actinidiae chinensis after peeling is carried out pretreatment, to remove described Fructus actinidiae chinensis near the peel side of Fructus actinidiae chinensis
The harmful microorganism of sarcocarp.
The operation that described Fructus actinidiae chinensis after peeling carries out pretreatment should be comparatively gentle mode of operation, it is impossible to impact
To color and luster and the nutrition of Fructus actinidiae chinensis, in order to milder remove the harmful of the described Fructus actinidiae chinensis sarcocarp near the peel side of Fructus actinidiae chinensis
Microorganism, such as, uses Fructus actinidiae chinensis pretreatment fluid that the described Fructus actinidiae chinensis after peeling is carried out pretreatment operation, for milder ground
Remove the described Fructus actinidiae chinensis harmful microorganism near the sarcocarp of the peel side of Fructus actinidiae chinensis.
In order to milder remove the described Fructus actinidiae chinensis harmful microorganism near the sarcocarp of the peel side of Fructus actinidiae chinensis, such as,
Described Fructus actinidiae chinensis pretreatment fluid includes each component of following mass parts: edible ethanol 20 parts～35 parts, nisin 0.01
Part～0.06 part, tea polyphenols 0.01 part～0.08 part, chitosan 0.1 part～0.5 part, propolis 1 part～6 parts, oxalic acid 0.6 part～
0.8 part and 80 parts～110 parts of water；And for example, described Fructus actinidiae chinensis pretreatment fluid includes each component of following mass parts: edible ethanol 20
Part～35 parts, nisin 0.01 part～0.06 part, tea polyphenols 0.01 part～0.08 part, chitosan 0.1 part～0.5 part,
Propolis 1 part～6 parts, oxalic acid 0.6 part～0.8 part and 80 parts～110 parts of water, sodium propionate 0.05 part～0.2 part, protamine 0.2
Part～0.45 part, natamycin 0.02 part～0.05 part, edible salt 10 parts～20 parts and Flos Chrysanthemi Indici extracting solution 5 parts～9 parts.
The described Fructus actinidiae chinensis pretreatment fluid using the most each component can remove described Fructus actinidiae chinensis near macaque in milder ground
The harmful microorganism of the sarcocarp of the peel side of Fructus Persicae, plays the effect of sterilizing；When nisin 0.01 part～0.06 part,
Oxalic acid 0.6 part～0.8 part compounds with other components of Flos Chrysanthemi Indici extracting solution 5 parts～9 parts with described Fructus actinidiae chinensis pretreatment fluid,
Preferably disinfection effect can be played, be used for removing harmful microorganism；Additionally, chitosan 0.1 part～0.5 part, propolis 1 part
～other groups of 6 parts, sodium propionate 0.05 part～0.2 part and protamine 0.2 part～0.45 part and described Fructus actinidiae chinensis pretreatment fluid
Divide and compound, it is possible to when carrying out described pretreatment operation, preferably play the fruit protecting described Fructus actinidiae chinensis near Fructus actinidiae chinensis
The sarcocarp of skin side, i.e. can reach the effect of Temperature Treatment；In particular by tea polyphenols 0.01 part～0.08 part and described macaque
Other components of Fructus Persicae pretreatment fluid compound, additionally it is possible to play and described Fructus actinidiae chinensis carries out follow-up fresh-keeping effect.
The employing as above compounding described Fructus actinidiae chinensis pretreatment fluid obtained can be more leniently to the described Fructus actinidiae chinensis after peeling
Carry out pretreatment, improve the disinfection effect to Fructus actinidiae chinensis, especially during sterilizing, it is possible to protect and lock
The nutritional labeling of described Fructus actinidiae chinensis self, for reducing the described sterilizing operation destruction to described Kiwi berry nutritious composition.
In order to milder remove the described Fructus actinidiae chinensis harmful microorganism near the sarcocarp of the peel side of Fructus actinidiae chinensis, such as,
Described Fructus actinidiae chinensis pretreatment fluid includes each component of following mass parts: described Fructus actinidiae chinensis pretreatment fluid includes each of following mass parts
Component: edible ethanol 25 parts～35 parts, nisin 0.03 part～0.06 part, tea polyphenols 0.04 part～0.08 part, shell gather
Sugar 0.3 part～0.5 part, propolis 3 parts～5 parts, sodium propionate 0.08 part～0.15 and oxalic acid 0.7 part～0.8 part, 90 parts of water～100
Part, protamine 0.3 part～0.45 part, natamycin 0.04 part～0.05 part, edible salt 16 parts～20 parts and Flos Chrysanthemi Indici extract
Liquid 5 parts～7 parts.
The employing as above compounding described Fructus actinidiae chinensis pretreatment fluid obtained can be more leniently to the described Fructus actinidiae chinensis after peeling
Carry out pretreatment, improve the disinfection effect to Fructus actinidiae chinensis further, especially during sterilizing, it is possible to enter one
The nutritional labeling of the protection described Fructus actinidiae chinensis self of step, is used for reducing described sterilizing and operates described Kiwi berry nutritious composition
Destruction.
In order to milder remove the described Fructus actinidiae chinensis harmful microorganism near the sarcocarp of the peel side of Fructus actinidiae chinensis, such as,
Described Fructus actinidiae chinensis pretreatment fluid includes each component of following mass parts: described Fructus actinidiae chinensis pretreatment fluid includes each of following mass parts
Component: edible ethanol 32 parts, nisin 0.05 part, tea polyphenols 0.07 part, chitosan 0.4 part, propolis 4.5 parts, propanoic acid
0.13 part of sodium, protamine 0.42 part, oxalic acid 0.7 part, natamycin 0.04 part, edible salt 18 parts, Flos Chrysanthemi Indici extracting solution 5.5
Part, 98 parts of water.
The employing as above compounding described Fructus actinidiae chinensis pretreatment fluid obtained can be more leniently to the described Fructus actinidiae chinensis after peeling
Carry out pretreatment, improve the disinfection effect to Fructus actinidiae chinensis further, especially during sterilizing, it is possible to enter one
The nutritional labeling of the protection described Fructus actinidiae chinensis self of step, is used for reducing described sterilizing and operates described Kiwi berry nutritious composition
Destruction.
Such as, when carrying out described pretreatment operation, the described Fructus actinidiae chinensis after peeling is used described Fructus actinidiae chinensis pretreatment
Liquid carries out spray operation or dip operation, is used for reaching pretreating effect, e.g., reaches gentle bactericidal effect and fresh-keeping effect；
And for example, after the described Fructus actinidiae chinensis after peeling is carried out pretreatment operation, also the described Fructus actinidiae chinensis after described peeling is carried out；
And for example, use sterilized water that the described Fructus actinidiae chinensis after described peeling is carried out；And for example, at a temperature of 15 DEG C～20 DEG C, adopt
With sterilized water, the described Fructus actinidiae chinensis after described peeling is carried out, so, it is possible to reach gentle bactericidal effect and fresh-keeping effect
Really.
S160: pretreated described Fructus actinidiae chinensis is cut into slices, obtains Fructus actinidiae chinensis sliced meat.
By pretreated described Fructus actinidiae chinensis is cut into slices, it is possible to obtain Fructus actinidiae chinensis sliced meat, follow-up it is made to
Direct raw material is provided to described dried Chinese gooseberry.
In order to optimize the shape of described Fructus actinidiae chinensis sliced meat, for improving the shelf-life making the described dried Chinese gooseberry obtained,
Additionally, be also beneficial to follow-up processing technology, such as, described Fructus actinidiae chinensis sliced meat are flaky texture, and described Fructus actinidiae chinensis sliced meat
Thickness is 3 millimeters～10 millimeters；And for example, described Fructus actinidiae chinensis sliced meat are flaky texture, and the thickness of described Fructus actinidiae chinensis sliced meat is 3
Millimeter～8 millimeters；And for example, described Fructus actinidiae chinensis sliced meat are flaky texture, and the thickness of described Fructus actinidiae chinensis sliced meat is 5 millimeters, as
This, it is possible to optimize the shape of described Fructus actinidiae chinensis sliced meat, for improving the shelf-life making the described dried Chinese gooseberry obtained, additionally,
Also it is beneficial to follow-up processing technology, is additionally favorable for follow-up drying process, save energy consumption, further, it is possible to increase the macaque of follow-up making
The stability of the shape of dried peach, it is not easy to crush in transit.
Such as, use microtome to cut into slices to pretreated described Fructus actinidiae chinensis, be used for obtaining described Fructus actinidiae chinensis meat
Sheet.
S170: described Fructus actinidiae chinensis sliced meat are carried out a yard taste.
Operate by described Fructus actinidiae chinensis sliced meat being carried out yard taste, it is possible to strengthen the nutrition contained in described Fructus actinidiae chinensis sliced meat and become
Point, for strengthening the nutritional labeling of described dried Chinese gooseberry, the taste and flavor that follow-up making obtains.Wherein said code taste is tune
Taste.
Such as, the operation of described code taste specifically includes following steps: piled up the most in turn by described Fructus actinidiae chinensis sliced meat, shape
Become one layer of described Fructus actinidiae chinensis sliced meat, then, repeat aforesaid operations, obtain the described Fructus actinidiae chinensis sliced meat that multilamellar is piled up, afterwards, add
Described Fructus actinidiae chinensis sliced meat, after soaking 0.5h～0.8h, are pulled out by Fructus actinidiae chinensis code taste agent.
In order to strengthen the nutritional labeling contained in described Fructus actinidiae chinensis sliced meat, for strengthening the described macaque that follow-up making obtains
The nutritional labeling of dried peach, taste and flavor, such as, use Fructus actinidiae chinensis code taste agent that described Fructus actinidiae chinensis sliced meat are carried out yard taste or seasoning
Process；Such as, described Fructus actinidiae chinensis code taste agent includes each component of following mass parts: Chinese liquor 2 parts～4 parts, Fructus Litchi vinegar 1 part～1.8
Part, wine 1.5 parts～2.3 parts, acacia honey 5 parts～12 parts, high fructose syrup 1 part～2.5 parts and laughable 5 parts～10 parts；And for example,
Described Fructus actinidiae chinensis code taste agent includes each component of following mass parts: Chinese liquor 2 parts～4 parts, Fructus Litchi vinegar 1 part～1.8 parts, wine
1.5 parts～2.3 parts, acacia honey 5 parts～12 parts, high fructose syrup 1 part～2.5 parts, laughable 5 parts～10 parts, mentha leave 2 parts～5 parts,
Pericarpium Citri Reticulatae Viride 1.5 parts～3.5 parts, Aloe 0.5 part～2.2 parts, Flos Osmanthi Fragrantis 1.2 parts～2.5 parts, rosebud 2.2 parts～3.5 parts, bamboo
Tender leaf 3.5 parts～4.5 parts, Folium toonae sinensis 2.2 parts～4.2 parts, green tea 0.5 part～1.2 parts, 0.5 part～2 parts of Caulis et Folium Chrysanthemi segeti leaf and 15 parts of water
～25 parts.
The Fructus actinidiae chinensis code taste agent using the most each component can strengthen the nutritional labeling contained in described Fructus actinidiae chinensis sliced meat, uses
In strengthening the nutritional labeling of described dried Chinese gooseberry, the taste and flavor that follow-up making obtains；Use Chinese liquor 2 parts～4 parts, cola 5
Part～other components of 10 parts, Fructus Litchi vinegar 1 part～1.8 parts and wine 1.5 parts～2.3 parts and described Fructus actinidiae chinensis code taste agent carry out
Compounding, it is possible to reduce the Fructus actinidiae chinensis meat cell malabsorption to the above-mentioned Fructus actinidiae chinensis code each component of taste agent, i.e. use Chinese liquor 2 parts～4
Part, laughable 5 parts～10 parts, Fructus Litchi vinegar 1 part～1.8 parts and wine 1.5 parts～2.3 parts and described Fructus actinidiae chinensis code taste agent other
Component compounds, it is possible to leniently destroy the cell wall of Fructus actinidiae chinensis meat cell, each component of the most described Fructus actinidiae chinensis code taste agent
Smoothly enter to Fructus actinidiae chinensis meat intracellular, improve the absorbance to nutritional labeling, and Chinese liquor 2 parts～4 parts, cola 5 parts～10
Part, Fructus Litchi vinegar 1 part～1.8 parts and wine 1.5 parts～2.3 parts, containing abundant nutrient substance, strengthen the described of follow-up making
The wine flavour of dried Chinese gooseberry and fruit acid taste；Secondly as Fructus actinidiae chinensis code taste agent introduce Chinese liquor 2 parts～4 parts, laughable 5 parts～10 parts,
The components such as Fructus Litchi vinegar 1 part～1.8 parts and wine 1.5 parts～2.3 parts, additionally it is possible to preferably play the effect of bacteria growing inhibiting
Really, for improving the shelf-life of the described dried Chinese gooseberry that follow-up making obtains；Additionally, use mentha leave 2 parts～5 parts, Pericarpium Citri Reticulatae Viride
1.5 parts～3.5 parts, Aloe 0.5 part～2.2 parts, Flos Osmanthi Fragrantis 1.2 parts～2.5 parts, rosebud 2.2 parts～3.5 parts, bamboo tender leaf 3.5
Part～4.5 parts, Folium toonae sinensis 2.2 parts～4.2 parts, green tea 0.5 part～1.2 parts and 0.5 part～2 parts of Caulis et Folium Chrysanthemi segeti leaf and described Fructus actinidiae chinensis code
Other components of taste agent compound, it is possible to the mixing of the described dried Chinese gooseberry strengthening follow-up making is measured containing perfume, and nutrition is more equal
Weighing apparatus, quality is more preferably.
Obtain quality more preferably to make, be more easy to by the described Fructus actinidiae chinensis code taste agent of described Fructus actinidiae chinensis sarcocarp absorption, such as,
The manufacture method of described Fructus actinidiae chinensis code taste agent comprise the steps: according to aforementioned proportion by mentha leave, Pericarpium Citri Reticulatae Viride, Aloe, Flos Osmanthi Fragrantis,
After rosebud, bamboo tender leaf, Folium toonae sinensis, green tea, Caulis et Folium Chrysanthemi segeti leaf, water and white spirit mixed, after boiling 10min～15min, remove slag,
To mixed liquor, then described mixed liquor is cooled to room temperature, adds Fructus Litchi vinegar, wine, acacia honey, really according to aforementioned proportion
Glucose slurry and cola, obtain described Fructus actinidiae chinensis code taste agent, so, it is possible making and obtains quality more preferably, is more easy to by described Fructus actinidiae chinensis
The described Fructus actinidiae chinensis code taste agent that sarcocarp absorbs.
And for example, described Fructus actinidiae chinensis code taste agent includes each component of following mass parts: mentha leave 2.5 parts～3.5 parts, Pericarpium Citri Reticulatae Viride
1.7 parts～2.5 parts, Aloe 0.8 part～1.2 parts, Flos Osmanthi Fragrantis 1.4 parts～1.6 parts, rosebud 2.4 parts～2.7 parts, bamboo tender leaf 3.8
Part～4.1 parts, Folium toonae sinensis 3.2 parts～3.6 parts, green tea 0.6 part～0.8 part, 0.9 part～1.2 parts of Caulis et Folium Chrysanthemi segeti leaf, 18 parts of water～20
Part, Chinese liquor 2 parts～3 parts, Fructus Litchi vinegar 1.2 parts～1.4 parts, wine 1.5 parts～1.7 parts, acacia honey 7 parts～9 parts, high fructose syrup
1 part～1.5 parts and laughable 7 parts～8 parts, it is possible to further improve the local flavor of dried Chinese gooseberry, retain Fructus actinidiae chinensis in dried Chinese gooseberry
Fragrance.
And for example, described Fructus actinidiae chinensis code taste agent includes each component of following mass parts: mentha leave 3.1 parts, Pericarpium Citri Reticulatae Viride 1.8 parts,
Aloe 0.9 part, Flos Osmanthi Fragrantis 1.5 parts, rosebud 2.5 parts, bamboo tender leaf 3.9 parts, Folium toonae sinensis 3.3 parts, green tea 0.6 part, Caulis et Folium Chrysanthemi segeti leaf 1
Part, 19 parts of water, Chinese liquor 2.4 parts, Fructus Litchi vinegar 1.3 parts, wine 1.6 parts, acacia honey 8 parts, high fructose syrup 1.1 parts and laughable 7.2
Part, it is possible to further improve the local flavor of dried Chinese gooseberry, retain the fragrance of Fructus actinidiae chinensis in dried Chinese gooseberry.
S180: the described Fructus actinidiae chinensis sliced meat after code taste are carried out color fixative.
Described Fructus actinidiae chinensis sliced meat be exposed to air time long time, the easy variable color of sarcocarp of Fructus actinidiae chinensis, nutritive loss is more,
Additionally, in follow-up being dried, the most easily there is the problem that color and luster changes greatly in Fructus actinidiae chinensis；In order to preferably protect dried Chinese gooseberry
Color and luster, and reduce the loss of Fructus actinidiae chinensis Middle nutrition material, for improving quality and the shelf-life of dried Chinese gooseberry, such as, to code
Described Fructus actinidiae chinensis sliced meat after taste carry out color retention；And for example, use Fructus actinidiae chinensis colour-keeping liquid to the described Fructus actinidiae chinensis meat after code taste
Sheet carries out color retention, so, it is possible preferably to protect the color and luster of dried Chinese gooseberry, and reduces the damage of Fructus actinidiae chinensis Middle nutrition material
Lose, for improving quality and the shelf-life of dried Chinese gooseberry.
In order to preferably protect the color and luster of dried Chinese gooseberry, and reduce the loss of Fructus actinidiae chinensis Middle nutrition material, be used for improving
The quality of dried Chinese gooseberry and shelf-life, such as, described Fructus actinidiae chinensis colour-keeping liquid includes each component of following mass parts: citric acid 0.02
Part～0.08 part, 2 parts～6 parts of sodium chloride, sulfurous acid 0.01 part～0.04 part, sodium sulfite 0.1 part～0.4 part, Vitamin C
Acid 0.04 part～0.12 part, beta-schardinger dextrin-0.01 part～0.04 part, 0.02 part～0.07 part of sodium thiosulfate, cysteine 0.5
Part～0.9 part, disodiumedetate 0.01 part～0.05 part, arginine 0.3 part～0.7 part, 90 parts～120 parts of water.
By using the compound Fructus actinidiae chinensis colour-keeping liquid component of said components, it is possible to increase the effect of color protection to Fructus actinidiae chinensis, especially
Its fragility that it is possible to improve dried dried Chinese gooseberry, and extend the shelf-life of dried Chinese gooseberry, thus, it is possible to improve macaque
The quality of dried peach.
And for example, described Fructus actinidiae chinensis colour-keeping liquid includes each component of following mass parts: citric acid 0.03 part～0.06 part, chlorination
3 parts～5 parts of sodium, sulfurous acid 0.02 part～0.03 part, sodium sulfite 0.2 part～0.3 part, 0.04 part of ascorbic acid～0.07
Part, beta-schardinger dextrin-0.02 part～0.03 part, 0.03 part～0.05 part of sodium thiosulfate, cysteine 0.7 part～0.8 part, second two
Amine tetraacethyl disodium 0.01 part～0.03 part, arginine 0.5 part～0.6 part, 100 parts～150 parts of water, it is possible to it is right to improve further
The fragility of the effect of color protection of Fructus actinidiae chinensis, the further dried dried Chinese gooseberry of raising, and extend guaranteeing the quality of dried Chinese gooseberry further
Phase.
And for example, described Fructus actinidiae chinensis colour-keeping liquid includes each component of following mass parts: citric acid 0.04 part, 3.5 parts of sodium chloride,
Sulfurous acid 0.02 part, sodium sulfite 0.25 part, 0.05 part of ascorbic acid, beta-schardinger dextrin-0.02 part, 0.04 part of sodium thiosulfate,
Cysteine 0.8 part, disodiumedetate 0.02 part, arginine 0.6 part, 120 parts of water, it is possible to improve macaque further
The fragility of the effect of color protection of Fructus Persicae, the further dried dried Chinese gooseberry of raising, and extend the shelf-life of dried Chinese gooseberry further.
In order to preferably retain the code taste effect in S170, such as, described Fructus actinidiae chinensis colour-keeping liquid is used spray pattern spray
It is sprinkled upon on the described Fructus actinidiae chinensis after yard taste, and for example, the described Fructus actinidiae chinensis after code taste is immersed in described Fructus actinidiae chinensis colour-keeping liquid 1 second
～10 seconds, and for example, the described Fructus actinidiae chinensis after code taste is immersed in described Fructus actinidiae chinensis colour-keeping liquid 1.5 seconds～6 seconds, and for example, by code
Described Fructus actinidiae chinensis after taste is immersed in described Fructus actinidiae chinensis colour-keeping liquid 2.5 seconds, so can preferably retain in S170 step
Code taste effect, further, it is possible to improve the effect of color protection to Fructus actinidiae chinensis.
S190: the described Fructus actinidiae chinensis sliced meat after color fixative are dried, obtain dried Chinese gooseberry.
By the described Fructus actinidiae chinensis sliced meat after color fixative are dried, it is possible to the described dried Chinese gooseberry that water content is relatively low, logical
Cross the water content reducing described dried Chinese gooseberry, it is possible to preferably improve the shelf-life of described dried Chinese gooseberry.
In order to improve further the shelf-life of described dried Chinese gooseberry, such as, the described dried Chinese gooseberry after described drying process
Water content be 10%～20%, so, the mouthfeel of dried Chinese gooseberry can be promoted, and the shelf-life of dried Chinese gooseberry is the longest.Again
It is to be 15%～17% by the water content control of dried Chinese gooseberry such as, described dry condition；And for example, described dry condition is will
The water content control of dried Chinese gooseberry is 16.5%, in such manner, it is possible to the mouthfeel promoting dried Chinese gooseberry further can be put forward.
In order to improve the drying effect to Fructus actinidiae chinensis, such as, described it is dried as hot air drying, wherein, described hot air drying
Temperature be 50 DEG C～75 DEG C, the time of described hot air drying is 16 hours～32 hours, in such manner, it is possible to improve to Fructus actinidiae chinensis
Drying effect, and improve the convenience of operation；And for example, the temperature of described hot air drying is 58 DEG C～65 DEG C, described hot blast
The time being dried is 18 hours～24 hours；The temperature of the most described hot air drying is 60 DEG C, and the time of described hot air drying is
21 hours, can either preferable drying effect, the mouthfeel of dried Chinese gooseberry can be promoted again, especially, it is possible to reduce dried Chinese gooseberry
The loss of Middle nutrition material.
It is dried the loss of Middle nutrition material in order to reduce Fructus actinidiae chinensis, preferably protects the nutrient substance in Fructus actinidiae chinensis, with
And improve shelf-life of described dried Chinese gooseberry, such as, described drying process is vacuum lyophilization, such as, described vacuum freezing
It is dried and specifically includes following steps: refrigeration operation, vacuum pumping, sublimation drying operation and high temperature drying operation, wherein said
The freezing outlet temperature of refrigeration operation is-50 DEG C～-35 DEG C, and described sublimation drying temperature is-28 DEG C～-2 DEG C, and described high temperature is done
Dry temperature is 38 DEG C～45 DEG C, in such manner, it is possible to reduce Fructus actinidiae chinensis to be dried the loss of Middle nutrition material, especially, extraordinary guarantor
Hold color and luster and the profile of dried Chinese gooseberry.
It is dried the loss of Middle nutrition material in order to reduce Fructus actinidiae chinensis, preferably protects the nutrient substance in Fructus actinidiae chinensis, with
And improve shelf-life of described dried Chinese gooseberry, such as, the chilling rate in described refrigeration operation is 5 DEG C/h～12 DEG C/little
Time, it is possible to reduce Fructus actinidiae chinensis further and be dried the loss of Middle nutrition material；And for example, the chilling rate in described refrigeration operation is
7.5 DEG C/h, it is possible to reduce Fructus actinidiae chinensis further and be dried the loss of Middle nutrition material, especially, it is possible to reduce vacuum freezing and do
Energy consumption during dry；And for example, the programming rate in described sublimation drying operating process is 2 DEG C/h～6 DEG C/h；Again
As, the programming rate in described sublimation drying operating process is 4.5 DEG C/h, it is possible to preferably keep the color and luster of dried Chinese gooseberry
And profile, and drying effect is the best；And for example, high temperature drying temperature is 40 DEG C～42 DEG C, and and for example, high temperature drying temperature is
41.5 DEG C, it is possible to reduce Fructus actinidiae chinensis further and be dried the loss of Middle nutrition material.
Vacuum pumping also has considerable influence to the vacuum lyophilization effect of dried Chinese gooseberry, in order to improve Fructus actinidiae chinensis
Drying effect, such as, the vacuum after described vacuum pumping is 13Pa～70Pa, can improve the drying effect to Fructus actinidiae chinensis；
And for example, the vacuum after described vacuum pumping is 20Pa～40Pa；And for example, the vacuum after described vacuum pumping is
32Pa, can improve the drying effect to Fructus actinidiae chinensis, moreover it is possible to promote the mouthfeel of dried Chinese gooseberry, especially, the profile of dried Chinese gooseberry
All protect very well with color and luster.
S200: described dried Chinese gooseberry is eased back.
It is appreciated that the dried Chinese gooseberry obtained after drying, easily occurs being dried the insufficient and problem of uneven drying,
Soft not and dried Chinese gooseberry the quality of quality causing dried Chinese gooseberry reduces, in order to promote the quality of dried Chinese gooseberry, to Mi
Monkey dried peach carries out the process that eases back.
In order to preferably promote the quality of dried Chinese gooseberry, such as, the mode of operation eased back described in is at 28 DEG C～38 DEG C
At a temperature of described dried Chinese gooseberry is placed in airtight container 20 hours～38 hours, so can preferably promote dried Chinese gooseberry
Quality, especially, it is possible to extend dried Chinese gooseberry shelf-life.And for example, the described Mi that tinfoil encases 200 grams～800 grams is used
Monkey dried peach eases back, it is possible to further promote the quality of dried Chinese gooseberry, extends the shelf-life of dried Chinese gooseberry.And for example, use
Tinfoil encases the described dried Chinese gooseberry of 250 grams～450 grams and eases back, and and for example, and for example, uses tinfoil to encase 300 grams described
Dried Chinese gooseberry eases back, it is possible to further promote the quality of dried Chinese gooseberry.
In order to preferably promote the quality of dried Chinese gooseberry, and the shelf-life of dried Chinese gooseberry, such as, described time can be extended
Soft mode of operation is at a temperature of 32～38 DEG C, is placed on by described dried Chinese gooseberry in airtight container 20 hours～30 little
Time, so can promote the quality of dried Chinese gooseberry further, especially, it is possible to extend the shelf-life of dried Chinese gooseberry further；Again
As, described in the mode of operation that eases back at a temperature of 37 DEG C, described dried Chinese gooseberry is placed in airtight container 24 hours, this
Sample can promote the quality of dried Chinese gooseberry further, especially, it is possible to extends the shelf-life of dried Chinese gooseberry, so, energy further
Enough quality preferably promoting dried Chinese gooseberry, and the shelf-life of dried Chinese gooseberry can be extended.
S210: the described dried Chinese gooseberry after easing back is packed.
By the described dried Chinese gooseberry after easing back is packed, it is possible to preferably improve guaranteeing the quality of described dried Chinese gooseberry
Phase, follow-up sale and preservation.
In order to extend the shelf-life of dried Chinese gooseberry, such as, plastic sheeting is used described dried Chinese gooseberry to be packed, again
As, use tinfoil paper that described dried Chinese gooseberry is packed, and for example, use the composite article of plastic sheeting and tinfoil paper to described macaque
Dried peach is packed, and and for example, described packaging uses evacuation to pack, and and for example, described packaging uses the mode of nitrogen charging deoxygenation
Carry out packaging operation, so can extend the shelf-life of dried Chinese gooseberry.Such as, described plastic sheeting is damp-proof plastic sheeting,
And for example, described tinfoil paper is damp-proof tinfoil paper.
The manufacture method of above-mentioned dried Chinese gooseberry is by using following steps: provide Fructus actinidiae chinensis as raw material；To described Mi
Monkey Fructus Persicae carries out process of accelerating the ripening；Clean the peel of the described Fructus actinidiae chinensis after accelerating the ripening；Described Fructus actinidiae chinensis is removed the peel；After peeling
Described Fructus actinidiae chinensis carries out pretreatment；Pretreated described Fructus actinidiae chinensis is cut into slices, obtains Fructus actinidiae chinensis sliced meat；To described macaque
Fructus Persicae sliced meat carry out a yard taste；Described Fructus actinidiae chinensis sliced meat after code taste are carried out color fixative；Described Fructus actinidiae chinensis sliced meat after color fixative are carried out
It is dried, obtains dried Chinese gooseberry；Described dried Chinese gooseberry is eased back；Described dried Chinese gooseberry after easing back is packed, it is possible to
Make and obtain shelf-life longer dried Chinese gooseberry.
It should be noted that " part " of the respective embodiments described above include kilogram, gram and milligram etc. measurement unit, and in each reality
Executing in mode, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the manufacture method of a dried Chinese gooseberry, it is characterised in that comprise the steps:
There is provided Fructus actinidiae chinensis as raw material；
Clean the peel of described Fructus actinidiae chinensis；
Described Fructus actinidiae chinensis is removed the peel；
Described Fructus actinidiae chinensis is cut into slices, obtains Fructus actinidiae chinensis sliced meat；
Described Fructus actinidiae chinensis sliced meat are carried out color fixative；
Described Fructus actinidiae chinensis sliced meat are dried, obtain dried Chinese gooseberry, wherein, the described dried Chinese gooseberry after described drying process
Water content is 10%～20%；
Described dried Chinese gooseberry is packed.
The manufacture method of dried Chinese gooseberry the most according to claim 1, it is characterised in that use Fructus actinidiae chinensis colour-keeping liquid to described
Fructus actinidiae chinensis sliced meat carry out color retention.
The manufacture method of dried Chinese gooseberry the most according to claim 2, it is characterised in that described Fructus actinidiae chinensis colour-keeping liquid includes lemon
Lemon acid.
The manufacture method of dried Chinese gooseberry the most according to claim 3, it is characterised in that described Fructus actinidiae chinensis colour-keeping liquid also includes
Sodium chloride.
The manufacture method of dried Chinese gooseberry the most according to claim 2, it is characterised in that described Fructus actinidiae chinensis colour-keeping liquid is used
The mode of spraying is sprayed on the described Fructus actinidiae chinensis after yard taste.
The manufacture method of dried Chinese gooseberry the most according to claim 2, it is characterised in that the described Fructus actinidiae chinensis after code taste is soaked
Bubble in described Fructus actinidiae chinensis colour-keeping liquid 1 second～10 seconds.
The manufacture method of dried Chinese gooseberry the most according to claim 6, it is characterised in that the described Fructus actinidiae chinensis after code taste is soaked
Bubble in described Fructus actinidiae chinensis colour-keeping liquid 2.5 seconds.
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| CN201610623671.2A CN106235111A (en) | 2016-07-29 | 2016-07-29 | The manufacture method of dried Chinese gooseberry |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897470A (en) * | 2017-11-10 | 2018-04-13 | 青岛胶平食品有限公司 | A kind of kiwifruit piece treatment process and its inorganic agent |
| CN115669720A (en) * | 2021-07-28 | 2023-02-03 | 侯卫卫 | Processing technology of dried kiwi fruit product |
-
2016
- 2016-07-29 CN CN201610623671.2A patent/CN106235111A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897470A (en) * | 2017-11-10 | 2018-04-13 | 青岛胶平食品有限公司 | A kind of kiwifruit piece treatment process and its inorganic agent |
| CN115669720A (en) * | 2021-07-28 | 2023-02-03 | 侯卫卫 | Processing technology of dried kiwi fruit product |
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