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CN-122004388-A - Method for improving browning of kiwi fruit can pulp

CN122004388ACN 122004388 ACN122004388 ACN 122004388ACN-122004388-A

Abstract

The invention relates to the technical field of can processing, in particular to a method for improving browning of kiwi fruit can pulp. The preparation method comprises the steps of S1, cleaning kiwi fruits, peeling, cutting into pieces, soaking in color protection liquid, blanching and cooling, S2, soaking the cooled blocky kiwi fruits in D-isoascorbic acid solution, and after soaking, sequentially canning, sugar injection, sealing, sterilization and cooling, wherein the color protection liquid in S1 comprises D-isoascorbic acid, citric acid, calcium chloride and psicose. The method provided by the invention can obviously inhibit the browning of the kiwi fruit pulp, keep the fresh green color and the complete form of the pulp, reduce the nutrition loss, has simple process, standard flow, no need of complex equipment, is suitable for industrial mass production, and has long shelf life, good taste, safety and health.

Inventors

  • CHEN FENG
  • ZHEN WEIDA
  • WANG DAN

Assignees

  • 河北浩飞食品有限公司

Dates

Publication Date
20260512
Application Date
20260327

Claims (10)

  1. 1. A method for improving browning of kiwi fruit can pulp, comprising the steps of: s1, cleaning, peeling and dicing kiwi fruits, soaking in a color protection liquid, and then blanching and cooling; S2, soaking the cooled blocky kiwi fruits in a D-isoascorbic acid solution, and after the soaking is finished, sequentially canning, adding sugar water, sealing, sterilizing and cooling; the color protection liquid in the step S1 comprises D-isoascorbic acid, citric acid, calcium chloride and psicose.
  2. 2. The method for improving the pulp browning of the kiwi fruit can according to claim 1, wherein the color fixative in S1 comprises, by mass, 0.3% -0.5% of D-isoascorbic acid, 0.2% -0.4% of citric acid, 0.1% -0.2% of calcium chloride, 0.1% -0.2% of psicose and the balance of water.
  3. 3. The method for improving the browning of kiwi fruit can according to claim 1, wherein the soaking temperature in S1 is 18-30 ℃ for 30-60min.
  4. 4. The method for improving browning of kiwi fruit can according to claim 1, wherein the blanching temperature in S1 is 90-100 ℃, and the blanching time is 2-4min.
  5. 5. The method for improving the browning of kiwi fruit can pulp according to claim 1, wherein the cooling mode in S1 is that the blanched kiwi fruit is placed in a cooling tank and is washed for 1-2min by water, and the temperature of the water is 10-15 ℃.
  6. 6. The method for improving the pulp browning of kiwi fruit cans according to claim 1, wherein the mass concentration of the D-erythorbic acid solution in S2 is 0.5 to 1%; the soaking temperature is 1-5deg.C, and soaking time is 15-20min.
  7. 7. The method for improving the browning of the pulp of the kiwi fruit can according to claim 1, wherein the sugar water in S2 comprises, by mass, 30% -35% of white granulated sugar, 0.2% -0.4% of citric acid, 0.01% -0.02% of D-isoascorbic acid and the balance of water.
  8. 8. The method for improving flesh browning of kiwi fruit cans of claim 1, wherein the mass ratio of the blocky kiwi fruit to the sugar water in S2 is 1:4-8.
  9. 9. The method for improving the browning of kiwi fruit can according to claim 1, wherein the sterilization temperature is 90-100 ℃, and the sterilization time is 10-20min.
  10. 10. A method of improving pulp browning of kiwi fruit cans as claimed in claim 1, wherein the target temperature of cooling in S2 is 35-40 ℃.

Description

Method for improving browning of kiwi fruit can pulp Technical Field The invention relates to the technical field of can processing, in particular to a method for improving browning of kiwi fruit can pulp. Background Kiwi fruit (school name: ACTINIDIA CHINENSIS PLANCH), also called kiwi fruit, is mostly elliptical in shape, the early pericarp is changed into reddish brown after ripe, the epidermis covers dense villi, the pulp can be directly eaten, and the kiwi fruit is fresh and tender in quality, rich in nutrition and delicious in flavor. The kiwi fruit is soft in texture, sour and sweet in taste, and is praised as a fruit king, and besides rich in vitamin C, vitamin A, vitamin E, potassium, magnesium and cellulose, the kiwi fruit is also rich in less nutrient components of folic acid, carotene, calcium, lutein, amino acid and natural inositol in other fruits, and the nutritional value of the kiwi fruit is far higher than that of other common fruits, wherein the calcium content of the kiwi fruit is 2.6 times of that of grapefruit, 17 times of that of apples and 4 times of that of bananas, and the vitamin C content of the kiwi fruit is more than 2 times of that of the orange. However, the mature kiwi cells have high activity, and the kiwi cells can be refrigerated for a long time to cause the taste to be sour, the texture to be too soft, and the kiwi cells can be preserved for 3-5 days under the room temperature condition to be overripe and deteriorated. In order to realize long-term preservation and prolong the eating period of the kiwi fruits, the processing of the kiwi fruits into cans becomes the most commonly used industrialization mode at present. However, the kiwi fruit pulp contains rich polyphenol substances, and the substances are extremely easy to undergo browning reaction in the can production process, so that the color and luster of the finished product can pulp are dark, the taste is poor, and the sensory quality of the product is seriously affected, so that the problem of pulp browning in the kiwi fruit can production process is solved, the quality stability of the finished product can is improved, and the key technical problem to be solved in the current kiwi fruit can processing field is urgent. Disclosure of Invention The invention aims to provide a method for improving the flesh browning of a kiwi can, which aims to improve the flesh browning problem in the production process of the kiwi can. In order to achieve the above purpose, the invention provides a method for improving the browning of kiwi fruit can pulp, which comprises the following steps: s1, cleaning, peeling and dicing kiwi fruits, soaking in a color protection liquid, and then blanching and cooling; S2, soaking the cooled blocky kiwi fruits in a D-isoascorbic acid solution, and after the soaking is finished, sequentially canning, adding sugar water, sealing, sterilizing and cooling; the color protection liquid in the step S1 comprises D-isoascorbic acid, citric acid, calcium chloride and psicose. In the invention, the kiwi fruits in S1 are fresh kiwi fruits with undamaged appearance. In the invention, the cleaning process in S1 comprises the steps of cleaning fresh kiwi fruits with water, placing the kiwi fruits in sodium bicarbonate solution with the mass concentration of 10% -12%, soaking the kiwi fruits for 2-3min at the temperature of 100-105 ℃, washing the kiwi fruits with water, removing the sodium bicarbonate solution, and peeling the kiwi fruits. In the invention, the color fixative in S1 comprises, by mass, 100% of D-isoascorbic acid 0.3% -0.5%, citric acid 0.2% -0.4%, calcium chloride 0.1% -0.2%, psicose 0.1% -0.2% and the balance of water. In the invention, the soaking temperature in the step S1 is 18-30 ℃ and the soaking time is 30-60min. In the invention, the blanching temperature in S1 is 90-100 ℃, and the blanching time is 2-4min. In the invention, the cooling mode in the step S1 is that the blanched kiwi fruits are placed in a cooling tank and are washed for 1-2min by water, and the temperature of the water is 10-15 ℃. In the invention, the mass concentration of the D-isoascorbic acid solution in S2 is 0.5-1%o, the soaking temperature is 1-5 ℃, and the soaking time is 15-20min. In the invention, the sugar water in S2 comprises, by mass, 30% -35% of white granulated sugar, 0.2% -0.4% of citric acid, 0.01% -0.02% of D-isoascorbic acid and the balance of water. In the invention, the mass ratio of the blocky kiwi fruits in S2 to the syrup is 1:4-8. In the invention, the sterilization temperature is 90-100 ℃, and the sterilization time is 10-20min. In the present invention, the target temperature for cooling in S2 is 35-40 ℃. The invention has the following beneficial effects: The invention provides a method for improving the browning of kiwi fruit can pulp, which comprises the following steps of S1, cleaning kiwi fruits, peeling, cutting into pieces, soaking in color protection liquid, blanching and cooling, S2,