阅读说明：本技术 乳酸菌发酵猕猴桃果脯加工工艺 (Processing technology of preserved kiwi fruit fermented by lactic acid bacteria ) 是由 陈学红 于楠楠 李超 陈畅 于 2021-07-22 设计创作，主要内容包括：本发明是乳酸菌发酵猕猴桃果脯加工工艺,一、原料选择；二、清洗、去皮、切片；三、护色；四、硬化；五、发酵；六、糖渍；七、糖煮；八、干燥,提供拥有新口味以及更富有营养的新果脯。(The invention relates to a processing technology of preserved kiwi fruits fermented by lactic acid bacteria, which comprises the following steps of firstly, selecting raw materials; secondly, cleaning, peeling and slicing; thirdly, protecting color; fourthly, hardening; fifthly, fermentation; sixthly, sugaring; seventhly, boiling with sugar; and eighthly, drying to provide new preserved fruit with new taste and more nutrition.)

1. A lactobacillus fermented preserved kiwi fruit processing technology is characterized in that main raw materials of the lactobacillus fermented preserved kiwi fruit are kiwi fruit and white granulated sugar, and the processing of the lactobacillus fermented preserved kiwi fruit comprises the following steps:

selecting raw materials, namely selecting hexa-seven mature kiwi fruits with smooth and approximately spherical outer surfaces as the raw materials, and picking out malformed and diseased fruits;

cleaning, peeling and slicing, washing the surface of the kiwi fruit with clear water, removing the skin of the kiwi fruit, and finally cutting the kiwi fruit with the peel removed into slices with the thickness of 0.8-1.0 cm;

thirdly, color protection, namely transferring the kiwi fruit slices into 1% sodium chloride color protection liquid, and soaking for 2 hours;

fourthly, hardening, transferring the fruit slices after color protection into 1.5 percent of calcium chloride, and soaking for 2 hours;

fifthly, fermenting, namely taking out the fruit pieces subjected to color protection and hardening treatment, transferring the fruit pieces into a fermentation tank, putting the fruit pieces into a constant-temperature incubator after the fermentation liquid is sealed, fermenting, and controlling the inoculation amount, the fermentation time and the fermentation temperature;

sixth, sugaring, namely taking out the fermented fruit pieces, putting the fruit pieces into prepared sugar liquor for sugaring, and controlling the sugaring time and the concentration of the sugar liquor;

seventhly, sugar boiling, wherein in order to further permeate sugar, sugar boiling is carried out on the sugared fruit slices, and the sugar boiling time, concentration and temperature are controlled;

eighthly, drying, namely transferring the fruit slices cooked with sugar to an electric heating air blast drying oven for drying. And controlling the temperature and time of drying.

2. The lactic acid bacteria fermented preserved kiwi fruit processing technology according to claim 1, wherein the optimal inoculation fermentation temperature in the fifth step is 40 ℃.

3. The lactic acid bacteria fermented preserved kiwi fruit processing technology according to claim 1, wherein the optimal fermentation time in the fifth step is 18 hours of fermentation.

4. The lactic acid bacteria fermented preserved kiwi fruit processing technology according to claim 1, wherein the optimal fermentation inoculation amount in the fifth step is 0.8%.

5. The lactic acid bacteria fermented preserved kiwi fruit processing technology according to claim 1, wherein the sugar soaking time in the sixth step is 18 hours, and the concentration of the sugar soaking liquid is 40%.

6. The lactic acid bacteria fermented preserved kiwi fruit processing technology according to claim 1, wherein the optimal technological conditions for sugar boiling in the seventh step are sugar boiling temperature of 40 ℃, sugar solution concentration of 40% and sugar boiling time of 1 hour.

Technical Field

The invention relates to a food processing technology, in particular to a processing technology of lactobacillus fermented preserved kiwi fruits.

Background

Preserved kiwi fruits are products of fresh kiwi fruits after a series of processes such as slicing, color protection, hardening, sugaring, drying and the like. The preserved kiwi fruit fully solves the problems of difficult storage and transportation of fresh kiwi fruits, has special flavor of the product, retains most of nutrients in the fruits, and is an effective and popular kiwi fruit product.

With the continuous pursuit of the quality of life of people, more new tastes and new nutritional preserved fruits are always demanded in the market.

The preparation method of the high-quality preserved kiwi fruit with the Chinese patent number of CN201711203577.2 is only a simple preparation method of the preserved kiwi fruit, and cannot meet the quality requirements of new taste and more nutrition.

Disclosure of Invention

In order to meet the market demand, the invention provides a processing technology of lactobacillus fermented kiwi fruit preserved fruit, and provides new preserved fruit with new taste and more rich nutrition.

In order to achieve the purpose, the invention is realized by the following technical scheme: the main raw materials of the lactobacillus fermented preserved kiwi fruit are kiwi fruit and white granulated sugar, and the processing of the lactobacillus fermented preserved kiwi fruit comprises the following steps:

selecting raw materials, namely selecting hexa-seven mature kiwi fruits with smooth and approximately spherical outer surfaces as the raw materials, and picking out malformed and diseased fruits;

cleaning, peeling and slicing, washing the surface of the kiwi fruit with clear water, removing the skin of the kiwi fruit, and finally cutting the kiwi fruit with the peel removed into slices with the thickness of 0.8-1.0 cm;

thirdly, color protection, namely transferring the kiwi fruit slices into 1% sodium chloride color protection liquid, and soaking for 2 hours;

fourthly, hardening, transferring the fruit slices after color protection into 1.5 percent of calcium chloride, and soaking for 2 hours;

fifthly, fermenting, namely taking out the fruit pieces subjected to color protection and hardening treatment, transferring the fruit pieces into a fermentation tank, putting the fruit pieces into a constant-temperature incubator after the fermentation liquid is sealed, fermenting, and controlling the inoculation amount, the fermentation time and the fermentation temperature;

sixth, sugaring, namely taking out the fermented fruit pieces, putting the fruit pieces into prepared sugar liquor for sugaring, and controlling the sugaring time and the concentration of the sugar liquor;

seventhly, sugar boiling, wherein in order to further permeate sugar, sugar boiling is carried out on the sugared fruit slices, and the sugar boiling time, concentration and temperature are controlled;

eighthly, drying, namely transferring the fruit slices cooked with sugar to an electric heating air blast drying oven for drying. And controlling the temperature and time of drying.

Preferably, the optimal temperature for the inoculation and fermentation in the fifth step is 40 ℃.

Preferably, the optimal fermentation time in step five is 18 hours of fermentation.

Preferably, the optimal amount of fermentation inoculum in step five is 0.8%.

Preferably, the sugar soaking time in the sixth step is 18 hours, and the concentration of the sugar soaking liquid is 40%.

Preferably, the optimal technological conditions for the sugar boiling in the step seven are that the sugar boiling temperature is 40 ℃, the sugar liquid concentration is 40 percent, and the sugar boiling time is 1 hour.

By the scheme, the invention at least has the following advantages:

1. the kiwi fruit nutrient paste basically reserves various nutrient substances in the kiwi fruit, wherein the fruit is rich in vitamin C, Ve and the like, contains various mineral elements such as calcium, iron, iodine, phosphorus, zinc, cadmium, selenium, manganese, potassium and the like, and is rich in dietary fiber and unsaturated fatty acid. Researches find that the kiwi fruits also play a part in medical care, and mainly reflect pharmacological activities in the aspects of reducing blood fat, inhibiting tumor cells, removing active oxygen free radicals, improving immune function and the like. Researches find that the kiwi fruit juice can play roles in reducing the contents of serum and erythrocyte malondialdehyde, improving the immunoglobulin level of the organism and the like after being insisted on drinking, and has obvious anticancer and anti-fatigue effects.

2. The nutritional value of food is improved, and the flavor of the food is improved, and the link of lactobacillus fermentation is added in the processing and manufacturing process of the preserved fruit, so that the special flavor of lactobacillus fermentation and the flavor of the preserved kiwi fruit are combined together to form a special flavor;

3. the food health care function is enhanced, and the lactobacillus kiwi fruit preserved fruit has the health care function of lactobacillus on human body due to the addition of the lactic acid gold fermentation link;

4. the storage life of the food is prolonged;

5. greatly improves the processing and utilization value of the kiwi fruits, realizes the industrial upgrading, and has more remarkable economic and social benefits.

Drawings

FIG. 1 is a bar graph of the effect of fermentation temperature on sensory evaluation of preserved fruit according to the present invention.

FIG. 2 is a bar graph of the effect of fermentation time on sensory evaluation of preserved fruit according to the present invention.

FIG. 3 is a bar graph of the effect of the present inoculum size on sensory evaluation of preserved fruit.

Figure 4 is a bar graph of the impact of the present invention on the sensory evaluation of preserved fruit.

FIG. 5 is a bar graph of the impact of sugar solution concentration on sensory evaluation of preserved fruit according to the present invention.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the context of the present invention will be understood in a specific context to those skilled in the art.

It should be noted that, in this document, terms such as "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

This lactobacillus fermentation kiwi fruit preserved fruit processing technology, the main raw materials of lactobacillus fermentation kiwi fruit preserved fruit are kiwi fruit and white sugar, and lactobacillus fermentation kiwi fruit preserved fruit's processing includes the following step:

it should be noted that:

in order to accurately measure the proportion of the ingredients, the testers refer to the sensory evaluation part of national standard NY/T436-2000 as a scoring standard. And selecting a group consisting of a plurality of persons to grade according to the color, taste and appearance of the finished product as a grading standard, and calculating the average value. See Table 1-1.

TABLE 1-1 sensory evaluation criteria of preserved kiwi fruit fermented by lactic acid bacteria (score 100)

Selecting raw materials, namely selecting hexa-seven mature kiwi fruits with smooth and approximately spherical outer surfaces as the raw materials, and picking out malformed and diseased fruits;

cleaning, peeling and slicing, washing the surface of the kiwi fruit with clear water, removing the skin of the kiwi fruit, and finally cutting the kiwi fruit with the peel removed into slices with the thickness of 0.8-1.0 cm;

thirdly, color protection, namely transferring the kiwi fruit slices into 1% sodium chloride color protection liquid, and soaking for 2 hours;

fourthly, hardening, transferring the fruit slices after color protection into 1.5 percent of calcium chloride, and soaking for 2 hours;

fifthly, fermenting, namely taking out the fruit pieces subjected to color protection and hardening treatment, transferring the fruit pieces into a fermentation tank, putting the fruit pieces into a constant-temperature incubator after the fermentation liquid is sealed, fermenting, and controlling the inoculation amount, the fermentation time and the fermentation temperature;

sixth, sugaring, namely taking out the fermented fruit pieces, putting the fruit pieces into prepared sugar liquor for sugaring, and controlling the sugaring time and the concentration of the sugar liquor;

seventhly, sugar boiling, wherein in order to further permeate sugar, sugar boiling is carried out on the sugared fruit slices, and the sugar boiling time, concentration and temperature are controlled;

eighthly, drying, namely transferring the fruit slices cooked with sugar to an electric heating air blast drying oven for drying. And controlling the temperature and time of drying.

The optimal inoculation fermentation temperature in the fifth step is 40 ℃.

It should be noted that:

influence of different fermentation temperatures on the sensory quality of preserved fruit. Wherein the inoculation amount is 0.8 percent, and the fermentation time is 18 hours. See Table 1-1.

TABLE 1-1 Effect of fermentation temperature on sensory evaluation of preserved fruit

As can be seen from the attached figure 1, the preserved fruit has the appearance that the fullness changes from a certain fullness as if the fullness is transited, the color changes are not uniform, the color changes are glossy, and the preserved fruit is crystal clear. When the fermentation temperature is 40 ℃, the preserved fruit has the taste of special fermentation flavor, original fruit flavor, moderate sweetness and sourness and chewiness. The optimal fermentation temperature is 40 ℃ in comprehensive consideration.

The optimal fermentation time in step five is 18 hours.

It should be noted that:

the influence of different fermentation times on the sensory quality of preserved fruit. Wherein the fermentation temperature is 40 ℃ and the inoculation amount is 0.8%. See tables 1-2.

TABLE 1-2 influence of fermentation time on sensory evaluation of preserved fruit

As can be seen from the attached figure 2, the preserved fruit basically keeps a certain plumpness along with the increase of the fermentation time, has no sugar flowing and sand returning, basically keeps uniform and consistent color and luster, and is lustrous and crystal clear. The taste is optimal at 18 hours, so the optimal fermentation time is selected to be 18 hours.

The optimal fermentation inoculation amount in the fifth step is 0.8%.

It should be noted that:

the influence of different inoculation amounts on the sensory quality of the preserved fruit is realized under the conditions that the fermentation temperature is 40 ℃ and the fermentation time is 18 hours. See tables 1-3.

TABLE 1-3 Effect of inoculum size on sensory evaluation of preserved fruit

According to the attached figure 3, with the increase of the inoculation amount, the appearance plumpness of the preserved fruits is good, and the preserved fruits are not sticky to hands and have no cracks. The preserved fruit has uniform and consistent color, luster, glittering and translucent property and small change. The preserved fruit has special fermentation flavor when the inoculation amount is 0.8%, and is moderate in sweetness and sourness and chewy. The optimal inoculation amount is 0.8 percent in comprehensive consideration.

And step six, the sugaring time is 18 hours, and the concentration of the sugaring liquid is 40%.

It should be noted that:

multiple experiments show that the sugaring process also has great influence on the quality of the preserved fruits. Therefore, the concentration of the sugar concentration and the time of the sugar soaking during the experiment were subjected to a single factor experiment, and the results are shown in tables 1 to 4 and tables 1 to 5.

TABLE 1-4 impact of sugaring time on sensory evaluation of preserved fruit

As shown in figure 4, when the sugaring time is 18 hours, the preserved fruit has moderate sweetness, certain plumpness is kept in the appearance, no sugar flowing and sand returning exist, the color is basically kept uniform, glossy and crystal clear, the sensory evaluation result is better, and the time is saved.

TABLE 1-5 influence of sugar solution concentration on sensory evaluation of preserved fruit

As shown in the attached figure 5, when the concentration of the selected sugar solution is 40%, the preserved fruit is moderate in sour and sweet, sugar does not flow on the surface of the preserved fruit, and the preserved fruit is easier to dry, more economical and has better appearance.

And (4) combining the two tables, and determining that the final sugaring process conditions are that the sugaring time is 18 hours and the concentration of the sugaring liquid is 40%.

The optimal technological conditions of the sugar boiling in the step seven are that the sugar boiling temperature is 40 ℃, the sugar liquid concentration is 40 percent, and the sugar boiling time is 1 hour.

The lactobacillus fermented preserved fruit is prepared by lactobacillus fermentation, and the special flavor and the nutrient components of the kiwi fruit are combined with the advantages of the lactobacillus fermentation, so that the effect of making the kiwi fruit fully beautiful is achieved.

The specific embodiment is as follows:

firstly, raw material acceptance:

the purchased kiwi fruit raw material must meet the requirements of fresh and full raw materials, excellent quality, no plant diseases and insect pests, no mechanical injury, no overproof pesticide residue and no microbial pollution, and the maturity is about 7 to 8 maturity. The ripeness is too high, and the sugar boiling process is easy to decay; the maturity is too low, the tissue is compact, and the sugar diffusion is not facilitated.

Secondly, cleaning:

and (4) repeatedly cleaning the kiwi fruits by using tap water until the silt and dirt on the surface of the kiwi fruits are cleaned. And dust, impurities and other pollutants on the surface of the material are removed in the cleaning process, so that the material is convenient to further process.

Thirdly, peeling:

and (3) putting the cleaned kiwi fruits into a peeling machine or manually peeling the kiwi fruits. Because the surface of the kiwi fruit is rough and inedible, the skin of the kiwi fruit needs to be removed.

Fourthly, slicing:

placing the peeled kiwi fruit slices into a slicer, cutting two calyces and fruit stalks of the kiwi fruit into round slices with the thickness of 0.6-1.0 cm. The kiwi fruits are cut into slices, which is beneficial to the implementation of other steps of preserved fruit processing.

Fifthly, color protection:

placing the kiwi fruit slices into a 1% sodium chloride solution for color protection for 2 hours. The color protection operation can well protect the original color of the material and ensure the sensory quality of the final product.

Sixthly, hardening:

and (3) putting the kiwi fruit slices with good color protection into 1.5% calcium chloride to harden for 2 hours. The hardening treatment is to obtain good fullness and finished shape.

Seventhly, fermentation:

according to the experimental result, 0.8% of lactic acid bacteria are fermented for 18 hours at 40 ℃, and the obtained product has the special flavor of lactic acid bacteria fermentation, is sour, sweet and delicious and has high appearance quality. The lactobacillus and the fermentation product thereof have good effects on human health, and have physiological effects of helping digestion, improving intestinal micro-ecological environment, inhibiting the growth of putrefying bacteria, synthesizing nutrients, improving immunity and the like. Some physiological active substances such as lactic acid generated by lactic acid fermentation can directly improve the nutritional value and palatability of fermented foods. In addition, the lactobacillus can degrade some peculiar smell of the raw materials, and has antibacterial and health-care effects.

Eighthly, sugar soaking and sugar boiling:

according to the experimental result, the preserved fruits obtained by soaking 40% of sugar solution in sugar at normal temperature (25 ℃) for 18 hours and boiling 40% of sugar solution in sugar at 40 ℃ for 1 hour have the best sensory quality. This is a closely related two-pass process. The purpose of sugar cooking is to obtain a preserved fruit product with a certain sugar content, and the purpose of sugar soaking is to perform sugar cooking better.

Ninth, drying:

the effect is best when the air is dried for 10 hours at 50 ℃ by combining the existing conditions. If the temperature is too high and the time is too long, the color of the preserved fruit is poor, and the sensory value, the edible value and the nutritional value of the preserved fruit are adversely affected; if the temperature is too low and the time is too short, the preserved fruit is not completely dried, the sensory value of the preserved fruit is influenced, and the later-period packaging and storage of the preserved fruit are not facilitated.