CN111903936A - Preparation method of kiwi fruit leisure food - Google Patents
Preparation method of kiwi fruit leisure food Download PDFInfo
- Publication number
- CN111903936A CN111903936A CN202010879591.XA CN202010879591A CN111903936A CN 111903936 A CN111903936 A CN 111903936A CN 202010879591 A CN202010879591 A CN 202010879591A CN 111903936 A CN111903936 A CN 111903936A
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- kiwi fruit
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- drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of kiwi fruit leisure food, which comprises the following raw materials in parts by weight: 70-90 parts of fresh kiwi fruit slices, 10-30 parts of apple powder and 5-20 parts of cucumber pulp. The kiwi fruit leisure food prepared by the invention is fragrant and sweet in taste, capable of reducing temperature and clearing away fire, rich in nutrition, and the raw materials are pure natural green food, and do not contain any chemical additive and food preservative, and the freeze drying technology is adopted, so that the nutritional ingredients of the food are kept to the maximum extent and are not lost.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a preparation method of kiwi fruit leisure food.
Background
The freeze-dried fruit and vegetable products of the leisure food (leisurood) are manufactured by adopting an advanced production process in the world at present, and the products are quickly frozen and then put into a vacuum chamber to sublimate water ice crystals, so that the products are the safest and healthier products. Along with the continuous improvement of the living standard of people, freeze-dried food is more and more popular among people. The freeze-dried food will lead the development of the food industry in the future. The freeze-dried fruit and vegetable food has the characteristics of loose texture, delicious taste and the flavor of the original fruit and vegetable, and is a pure natural leisure food. The fruit and vegetable freeze-dried food has the advantages of large consumption, long shelf life, convenient storage and transportation and the like, and particularly, the fruit and vegetable freeze-dried food subjected to nutrition enrichment is favored by people, but no report related to the preparation of freeze-dried leisure food by using kiwi fruits as raw materials is found at present.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a preparation method of kiwi fruit leisure food.
The invention provides a preparation method of kiwi fruit leisure food, which comprises the following raw materials in parts by weight: 70-90 parts of fresh kiwi fruit slices, 10-30 parts of apple powder and 5-20 parts of cucumber pulp.
Preferably, the weight ratio of the raw materials is as follows: 80 parts of fresh kiwi fruit slices, 20 parts of apple powder and 15 parts of cucumber pulp.
A preparation method of kiwi fruit leisure food comprises the following operation steps:
s1, cleaning the harvested fresh kiwi fruits, and then cutting into slices to obtain fresh kiwi fruit slices;
s2, putting the kiwi fruit slices into lactic acid solution, airing, and soaking for 6-12 hours;
s3 taking out the slices, air drying, soaking in polyethylene glycol solution for 10-20 hr;
s4, cleaning the collected fresh apples, drying, carrying out superfine grinding, sieving by a 150-mesh sieve, and taking the sieved fine powder as apple powder for later use;
s5, placing the collected cucumbers into 5 times of water, soaking for 6 hours, taking out the cucumbers, and feeding the cucumbers into a colloid mill to grind into cucumber pulp;
s6, adding the apple powder and the cucumber pulp, fully stirring uniformly, and pouring onto the kiwi fruit slices;
s7, putting the kiwi fruit slices obtained in the step S6 into a vacuum freeze-drying bin, carrying out low-temperature freeze-drying, carrying out freeze-drying at about-35 ℃ for 25-30 hours, and stopping drying;
s8, strictly controlling the dried kiwi fruit slices at a certain temperature and humidity to enable the moisture of the kiwi fruit to be 5-15%, and packaging and warehousing the kiwi fruit according to the conventional production permission requirements.
Preferably, the slicing refers to slicing the kiwi fruits into slices with the thickness not more than 0.4cm by hand or a cutting machine.
Preferably, the mass concentration of lactic acid in the lactic acid solution is 1-5%, and the concentration of polyethylene glycol in the polyethylene glycol solution is 1-5%.
Preferably, the cleaning of step S1: the raw materials are washed clean by clean water, soaked for 1-2 minutes at about 105 ℃ by 20% sodium hydroxide solution, neutralized by 1% hydrochloric acid and kept at normal temperature for 30 seconds.
Preferably, the Chinese gooseberry is subjected to sulfur fumigation, wherein 4 kg of sulfur is used for every 1000 kg of raw materials, and the sulfur fumigation lasts for 4-5 hours.
Preferably, the drying temperature of the step S4 is controlled to be 65-75 ℃, and the water content of the finished product is less than 20% after 20-24 hours.
According to the preparation method of the kiwi fruit leisure food, the kiwi fruit and the cucumber can be eaten cooperatively to reduce internal heat, and the kiwi fruit and the apple can be eaten cooperatively to clear internal heat.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
A preparation method of kiwi fruit leisure food comprises the following raw materials in parts by weight: 70-90 parts of fresh kiwi fruit slices, 10-30 parts of apple powder and 5-20 parts of cucumber pulp.
In the invention, the weight ratio of the raw materials is as follows: 80 parts of fresh kiwi fruit slices, 20 parts of apple powder and 15 parts of cucumber pulp.
A preparation method of kiwi fruit leisure food comprises the following operation steps:
s1, cleaning the harvested fresh kiwi fruits, and then cutting into slices to obtain fresh kiwi fruit slices;
s2, putting the kiwi fruit slices into lactic acid solution, airing, and soaking for 6-12 hours;
s3 taking out the slices, air drying, soaking in polyethylene glycol solution for 10-20 hr;
s4, cleaning the collected fresh apples, drying, carrying out superfine grinding, sieving by a 150-mesh sieve, and taking the sieved fine powder as apple powder for later use;
s5, placing the collected cucumbers into 5 times of water, soaking for 6 hours, taking out the cucumbers, and feeding the cucumbers into a colloid mill to grind into cucumber pulp;
s6, adding the apple powder and the cucumber pulp, fully stirring uniformly, and pouring onto the kiwi fruit slices;
s7, putting the kiwi fruit slices obtained in the step S6 into a vacuum freeze-drying bin, carrying out low-temperature freeze-drying, carrying out freeze-drying at about-35 ℃ for 25-30 hours, and stopping drying;
s8, strictly controlling the dried kiwi fruit slices at a certain temperature and humidity to enable the moisture of the kiwi fruit to be 5-15%, and packaging and warehousing the kiwi fruit according to the conventional production permission requirements.
In the invention, the slicing refers to slicing the kiwi fruits into slices with the thickness not more than 0.4cm by hand or a cutting machine.
In the invention, the mass concentration of lactic acid in the lactic acid solution is 1-5%, and the concentration of polyethylene glycol in the polyethylene glycol solution is 1-5%.
In the present invention, the cleaning in step S1: the raw materials are washed clean by clean water, soaked for 1-2 minutes at about 105 ℃ by 20% sodium hydroxide solution, neutralized by 1% hydrochloric acid and kept at normal temperature for 30 seconds.
In the invention, the Chinese gooseberry is subjected to sulfur fumigation, wherein 4 kg of sulfur is used for every 1000 kg of raw materials, and the sulfur fumigation lasts for 4-5 hours.
In the invention, the drying temperature of the step S4 is controlled to be 65-75 ℃, and the water content of the finished product is less than 20% after 20-24 hours.
The kiwi fruit is a fruit with rich nutritive value, the kiwi fruit contains more than 10 amino acids such as leucine, phenylalanine, isoleucine, tyrosine and alanine, and rich mineral substances including rich calcium, phosphorus and iron, and also contains carotene and multiple vitamins, and has important effect on keeping human health;
cucumber is sweet and cool in nature, can enter spleen and stomach channels, and can clear away heat and toxic materials and induce diuresis. Can be used for treating fever, polydipsia, and sore throat. The kiwi fruits are sweet, sour and cold in nature, can enter the kidney and stomach meridian, and has the functions of relieving fever and quenching thirst, so that the mouth and lips can be moistened by combining the two.
The invention comprises the following steps: firstly, cleaning harvested fresh kiwi fruits, and then cutting the fresh kiwi fruits into thin slices to obtain fresh kiwi fruit slices; putting the kiwi fruit slices into a lactic acid solution, airing, and soaking for 6-12 hours; taking out the kiwi fruit slices, airing, putting into a polyethylene glycol solution, and soaking for 10-20 hours; cleaning the collected fresh apples, drying, carrying out superfine grinding, sieving by a 150-mesh sieve, and taking the sieved fine powder as apple powder for later use; putting the collected cucumbers into 5 times of water, soaking for 6 hours, taking out the cucumbers, and feeding the cucumbers into a colloid mill to grind into cucumber pulp; then, after the apple powder and the cucumber pulp are fully and uniformly stirred, pouring the mixture onto the kiwi fruit slices; putting the kiwi fruit slices obtained in the step S6 into a vacuum freeze-drying bin, carrying out low-temperature freeze-drying, carrying out freeze-drying at about-35 ℃ for 25-30 hours, and stopping drying; and strictly controlling the dried kiwi fruit slices at a certain temperature and humidity to ensure that the moisture of the kiwi fruit is 5-15%, and packaging and warehousing the kiwi fruit according to the conventional production permission requirements.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The preparation method of the kiwi fruit leisure food is characterized by comprising the following raw materials in parts by weight: 70-90 parts of fresh kiwi fruit slices, 10-30 parts of apple powder and 5-20 parts of cucumber pulp.
2. The preparation method of the kiwi fruit leisure food according to claim 1, wherein the raw materials comprise the following components in parts by weight: 80 parts of fresh kiwi fruit slices, 20 parts of apple powder and 15 parts of cucumber pulp.
3. The method for preparing kiwi fruit snack food according to claim 1, comprising the following steps:
s1, cleaning the harvested fresh kiwi fruits, and then cutting into slices to obtain fresh kiwi fruit slices;
s2, putting the kiwi fruit slices into lactic acid solution, airing, and soaking for 6-12 hours;
s3 taking out the slices, air drying, soaking in polyethylene glycol solution for 10-20 hr;
s4, cleaning the collected fresh apples, drying, carrying out superfine grinding, sieving by a 150-mesh sieve, and taking the sieved fine powder as apple powder for later use;
s5, placing the collected cucumbers into 5 times of water, soaking for 6 hours, taking out the cucumbers, and feeding the cucumbers into a colloid mill to grind into cucumber pulp;
s6, adding the apple powder and the cucumber pulp, fully stirring uniformly, and pouring onto the kiwi fruit slices;
s7, putting the kiwi fruit slices obtained in the step S6 into a vacuum freeze-drying bin, carrying out low-temperature freeze-drying, carrying out freeze-drying at about-35 ℃ for 25-30 hours, and stopping drying;
s8, strictly controlling the dried kiwi fruit slices at a certain temperature and humidity to enable the moisture of the kiwi fruit to be 5-15%, and packaging and warehousing the kiwi fruit according to the conventional production permission requirements.
4. The method for preparing kiwi fruit snack food according to claim 1, wherein said slicing is manually or by a cutting machine to slices with a thickness of not more than 0.4 cm.
5. The preparation method of the kiwi fruit leisure food according to claim 1, wherein the mass concentration of lactic acid in the lactic acid solution is 1% -5%, and the concentration of polyethylene glycol in the polyethylene glycol solution is 1% -5%.
6. The method for preparing kiwi fruit snack food of claim 1, wherein the washing of step S1: the raw materials are washed clean by clean water, soaked for 1-2 minutes at about 105 ℃ by 20% sodium hydroxide solution, neutralized by 1% hydrochloric acid and kept at normal temperature for 30 seconds.
7. The preparation method of the kiwi fruit leisure food according to claim 1, wherein the kiwi fruit is subjected to sulfuration, wherein 4 kg of sulfur is used for every 1000 kg of raw materials, and the sulfuration lasts for 4-5 hours.
8. The preparation method of the kiwi fruit leisure food according to claim 1, wherein the drying temperature of the step S4 is controlled at 65-75 ℃, and the water content of the finished product is below 20% after 20-24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010879591.XA CN111903936A (en) | 2020-08-27 | 2020-08-27 | Preparation method of kiwi fruit leisure food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010879591.XA CN111903936A (en) | 2020-08-27 | 2020-08-27 | Preparation method of kiwi fruit leisure food |
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| Publication Number | Publication Date |
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| CN111903936A true CN111903936A (en) | 2020-11-10 |
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| CN202010879591.XA Pending CN111903936A (en) | 2020-08-27 | 2020-08-27 | Preparation method of kiwi fruit leisure food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602817A (en) * | 2020-12-11 | 2021-04-06 | 陈兰 | Kiwi fruit food and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090580A (en) * | 2009-12-14 | 2011-06-15 | 陈绳良 | Production method of dried Chinese gooseberry |
| CN105361027A (en) * | 2015-11-18 | 2016-03-02 | 威海新异生物科技有限公司 | Kiwi berry leisure food preparation method |
| CN109042850A (en) * | 2018-07-30 | 2018-12-21 | 胡江宇 | A kind of preparation method of dried Chinese gooseberry |
-
2020
- 2020-08-27 CN CN202010879591.XA patent/CN111903936A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090580A (en) * | 2009-12-14 | 2011-06-15 | 陈绳良 | Production method of dried Chinese gooseberry |
| CN105361027A (en) * | 2015-11-18 | 2016-03-02 | 威海新异生物科技有限公司 | Kiwi berry leisure food preparation method |
| CN109042850A (en) * | 2018-07-30 | 2018-12-21 | 胡江宇 | A kind of preparation method of dried Chinese gooseberry |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602817A (en) * | 2020-12-11 | 2021-04-06 | 陈兰 | Kiwi fruit food and preparation method thereof |
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Application publication date: 20201110 |
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