阅读说明：本技术 一种猕猴桃食品及其制备方法 (Kiwi fruit food and preparation method thereof ) 是由 陈兰 于 2020-12-11 设计创作，主要内容包括：本发明公开了一种猕猴桃食品,其特征在于,包括以下重量份的原料：猕猴桃片90－110重量份、黄瓜浆10－25重量份、核桃仁粉2－5重量份、夏威夷果仁粉2－5重量份以及花生仁粉2－5重量份。本发明提供的猕猴桃食品,减少添加剂的使用,制得的猕猴桃干色泽透明,减少猕猴桃营养成分的流失,健康口感好。本发明提供的猕猴桃食品的制备方法,制备工艺简单,成本低,制作出的猕猴桃食品具有与本发明提供的猕猴桃食品相同的效果。(The invention discloses kiwi fruit food which is characterized by comprising the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut kernel powder and 2-5 parts of peanut kernel powder. According to the kiwi fruit food provided by the invention, the use of additives is reduced, the prepared kiwi fruit is dry and transparent in color, the loss of nutritional ingredients of the kiwi fruit is reduced, and the kiwi fruit food is healthy and good in taste. The preparation method of the kiwi fruit food provided by the invention has the advantages of simple preparation process and low cost, and the prepared kiwi fruit food has the same effect as the kiwi fruit food provided by the invention.)

1. The kiwi fruit food is characterized by comprising the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut kernel powder and 2-5 parts of peanut kernel powder.

2. The kiwi fruit food product of claim 1, comprising the following raw materials in parts by weight: 100 weight parts of kiwi fruit pieces, 20-25 weight parts of cucumber pulp, 3-5 weight parts of walnut kernel powder, 3-5 weight parts of macadamia nut kernel powder and 3-5 weight parts of peanut kernel powder.

3. The kiwi fruit food product of claim 1, comprising the following raw materials in parts by weight: 100 parts of kiwi fruit slices, 205 parts of cucumber pulp, 3 parts of walnut kernel powder, 3 parts of macadamia nut kernel powder and 3 parts of peanut kernel powder.

4. A process for preparing a kiwifruit food product according to any one of claims 1-3, comprising the following steps:

(1) firstly, cleaning kiwi fruits, and then cutting the kiwi fruits into slices to obtain 90-110 parts by weight of kiwi fruit slices;

(2) putting the kiwi fruit slices prepared in the step (1) into water for blanching for 2-3 min, and then quickly putting into water for cooling;

(3) draining the kiwi fruit slices obtained in the step (2), and putting the kiwi fruit slices into white granulated sugar for sugaring for 10-12 hours;

(4) preparing cucumber pulp, grinding cucumber into thick liquid to obtain cucumber pulp, and uniformly stirring;

(5) pouring the cucumber slurry into the kiwi fruit slices prepared in the step (3);

(6) weighing 2-5 parts by weight of walnut kernel powder, 2-5 parts by weight of macadamia nut powder and 2-5 parts by weight of peanut kernel powder, and uniformly mixing with the kiwi fruit slices prepared in the step (5);

(7) putting the kiwi fruit slices prepared in the step (6) 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;

(8) packaging and storing at low temperature.

5. The method for preparing kiwi fruit food according to claim 4, wherein the thickness of the kiwi fruit slices of step (1) is not more than 0.4 cm.

6. The method for preparing kiwi fruit food according to claim 4, wherein in the step (2), blanching is performed in water at 50-70 ℃.

Technical Field

The invention relates to the technical field of food, in particular to kiwi fruit food and a preparation method thereof.

Background

The kiwi fruit is soft in texture, sour, sweet and palatable, and the taste is described as the mixture of strawberry, banana and pineapple, so that the kiwi fruit is a fruit with extremely high nutritional value. The vitamin C content in fresh kiwi fruits is high and is about 100-420 mg/100g, the kiwi fruits are rich in 17 amino acids and proteins, proteolytic enzyme and crude fiber which are necessary for human bodies, the contents of various mineral elements such as iron, potassium, iodine, calcium, magnesium, phosphorus, zinc and the like are also high, and the kiwi fruits also contain grape acid, fructose, citric acid, malic acid and the like.

Chinese kiwi fruit planting bases are mainly distributed in Shaanxi, and are provinces such as Hubei, Hunan and Sichuan. In recent years, main cultivars of kiwi fruits in Shaanxi province mainly include Qinmei and Hawode; in addition, fruit growers also select the combination of Asia, Xuxiang, Hongyang and the like for planting. From 2006, the production area and yield of kiwi fruits in Shaanxi province are on the trend of rising year by year, and reach 95.89 ten thousand mu in 2016 and yield of 131.3 ten thousand tons.

The fresh kiwi fruits are not storable, the picked fruits are easy to soften and rot, and if the fresh kiwi fruits are processed into dehydrated semi-finished products in time, the fresh kiwi fruits have good storability. Although the dry kiwi fruit slices manufactured by the existing manufacturing technology can successfully manufacture the dry kiwi fruit slices, the addition agent is excessive, so that the loss of the original nutritional ingredients of the kiwi fruit is caused, and the injury to human bodies can be caused.

Disclosure of Invention

The invention provides a kiwi fruit food, which reduces the use of additives, and the prepared kiwi fruit is dry, transparent in color, capable of reducing the loss of nutritional ingredients of kiwi fruit and good in healthy mouthfeel. The preparation method of the kiwi fruit food provided by the invention is simple in preparation process and low in cost, and the prepared kiwi fruit food has the same effect as the kiwi fruit food provided by the invention.

The kiwi fruit food is characterized by comprising the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut kernel powder and 2-5 parts of peanut kernel powder.

The kiwi fruit food preferably comprises the following raw materials in parts by weight: 100 weight parts of kiwi fruit pieces, 20-25 weight parts of cucumber pulp, 3-5 weight parts of walnut kernel powder, 3-5 weight parts of macadamia nut kernel powder and 3-5 weight parts of peanut kernel powder.

The kiwi fruit food preferably comprises the following raw materials in parts by weight: 100 parts of kiwi fruit slices, 205 parts of cucumber pulp, 3 parts of walnut kernel powder, 3 parts of macadamia nut kernel powder and 3 parts of peanut kernel powder.

The preparation method of the kiwi fruit food is characterized by comprising the following operation steps:

(1) firstly, cleaning harvested fresh kiwi fruits, and then cutting the fresh kiwi fruits into slices to obtain 90-110 parts by weight of kiwi fruit slices;

(2) putting the kiwi fruit slices prepared in the step (1) into water for blanching for 2-3 min, and then quickly putting into water for cooling;

(3) draining the kiwi fruit slices obtained in the step (2), and putting the kiwi fruit slices into white granulated sugar for sugaring for 10-12 hours;

(4) preparing cucumber pulp, grinding cucumber into thick liquid to obtain cucumber pulp, and uniformly stirring;

(5) pouring the cucumber slurry into the kiwi fruit slices prepared in the step (3);

(6) weighing 2-5 parts by weight of walnut kernel powder, 2-5 parts by weight of macadamia nut powder and 2-5 parts by weight of peanut kernel powder, and uniformly mixing with the kiwi fruit slices prepared in the step (5);

(7) putting the kiwi fruit slices prepared in the step (6) 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;

(8) packaging and storing at low temperature.

In the preparation method of the kiwi fruit food, preferably, the thickness of the kiwi fruit slices in the step (1) is not more than 0.4 cm.

In the preparation method of the kiwi fruit food, preferably, in the step (2), blanching is performed in water at 50-70 ℃.

The invention has the beneficial effects that: the invention reduces the use of additives, and the prepared kiwi fruit is dry, transparent, unbroken, high in sugar content, palatable in sweetness and sourness, reduces the loss of the nutrient components of the kiwi fruit, and has good healthy mouthfeel. The preparation method of the kiwi fruit food provided by the invention is simple in preparation process and low in cost, and the prepared kiwi fruit food has the same effect as the kiwi fruit food provided by the invention.

Detailed Description

In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application 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 application, and not all embodiments.

It must be noted that, as used in this specification and the appended claims, the singular forms "a," "an," and "the" include both one and more than one (i.e., two, including two) unless the context clearly dictates otherwise.

Unless otherwise indicated, the numerical ranges in this disclosure are approximate and thus may include values outside of the stated ranges. The numerical ranges may be stated herein as from "about" one particular value, and/or to "about" another particular value.

When such a range is expressed, another aspect includes from the one particular value and/or to the other particular value. Similarly, when values are expressed as approximations, by use of the antecedent "about," it will be understood that the particular value forms another aspect. It will be further understood that the endpoints of each of the numerical ranges are significant both in relation to the other endpoint, and independently of the other endpoint.

Reference in the specification and concluding claims to parts by weight of a particular element or component in a composition or article refers to the weight relationship between that element or component and any other elements or components in the composition or article, expressed as parts by weight.

Unless specifically indicated to the contrary, or implied by the context or customary practice in the art, all parts and percentages referred to herein are by weight and the weight percentages of a component are based on the total weight of the composition or product in which it is included.

References to "comprising," "including," "having," and similar terms in this specification are not intended to exclude the presence of any optional components, steps or procedures, whether or not any optional components, steps or procedures are specifically disclosed. In order to avoid any doubt, all methods claimed through use of the term "comprising" may include one or more additional steps, apparatus parts or components and/or materials unless stated to the contrary. In contrast, the term "consisting of … …" excludes any component, step, or procedure not specifically recited or recited. Unless otherwise specified, the term "or" refers to the listed members individually as well as in any combination.

Furthermore, the contents of any referenced patent or non-patent document in this application are incorporated by reference in their entirety, especially with respect to definitions disclosed in the art (where not inconsistent with any definitions specifically provided herein) and general knowledge.

In the present invention, unless otherwise indicated, the temperature is expressed in degrees Celsius or at ambient temperature and the pressure is at or near atmospheric pressure. There are many variations and combinations of reaction conditions (e.g., component concentrations, desired solvents, solvent mixtures, temperatures, pressures, and other reaction ranges) and conditions that can be used to optimize the purity and yield of the product obtained by the process. Only reasonable routine experimentation will be required to optimize such process conditions.

An embodiment of the invention provides kiwi fruit food which comprises the following raw materials in parts by weight: 90-110 parts of kiwi fruit slices, 10-25 parts of cucumber pulp, 2-5 parts of walnut kernel powder, 2-5 parts of macadamia nut kernel powder and 2-5 parts of peanut kernel powder. The kiwi fruit food provided by the embodiment preferably comprises the following raw materials in parts by weight: 100 weight parts of kiwi fruit pieces, 20-25 weight parts of cucumber pulp, 3-5 weight parts of walnut kernel powder, 3-5 weight parts of macadamia nut kernel powder and 3-5 weight parts of peanut kernel powder. The kiwi fruit food provided by the embodiment preferably comprises the following raw materials in parts by weight: 100 parts of kiwi fruit slices, 205 parts of cucumber pulp, 3 parts of walnut kernel powder, 3 parts of macadamia nut kernel powder and 3 parts of peanut kernel powder.

Another embodiment of the present invention further provides a method for preparing kiwi fruit food, comprising the following steps:

(1) firstly, cleaning harvested fresh kiwi fruits, and then cutting the fresh kiwi fruits into slices to obtain 90-110 parts by weight of kiwi fruit slices;

(2) putting the kiwi fruit slices prepared in the step (1) into water for blanching for 2-3 min, and then quickly putting into water for cooling;

(3) draining the kiwi fruit slices obtained in the step (2), and putting the kiwi fruit slices into white granulated sugar for sugaring for 10-12 hours;

(4) preparing cucumber pulp, grinding cucumber into thick liquid to obtain cucumber pulp, and uniformly stirring;

(5) pouring the cucumber slurry into the kiwi fruit slices prepared in the step (3);

(6) weighing 2-5 parts by weight of walnut kernel powder, 2-5 parts by weight of macadamia nut powder and 2-5 parts by weight of peanut kernel powder, and uniformly mixing with the kiwi fruit slices prepared in the step (5);

(7) putting the kiwi fruit slices prepared in the step (6) 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;

(8) packaging and storing at low temperature.

Wherein the thickness of the kiwi fruit slices in the step (1) is preferably not more than 0.4 cm.

Wherein the blanching in the step (2) is preferably carried out in water at 50-70 ℃.

The kiwi fruit food and the preparation method thereof provided by the invention are described in detail above. The principles and embodiments of the present invention are explained herein using examples, which are merely provided to aid in understanding the method and its core concepts of the present invention. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.