Processing method of kiwi fruit puree with original taste

• Main Authors: WANG JINHUA, TANG YI
• Format: Patent
• Language: Chinese; English
• Published: 23.07.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of fruit processing, in particular to a processing method of kiwi fruit puree with an original taste. The method comprises the following steps: (1) kiwi fruit preprocessing; (2) kiwi fruit freezing; (3) kiwi fruit crushing; and (4) filling. The method of the invention fully kills Gram-positive bacteria and Gram-negative bacteria on the surface of kiwi fruits, controls the growth of microorganisms in the puree, effectively prolongs the preservation time of the kiwi fruit puree, effectively ensures the nutrient substances in the kiwi fruit puree, andhas high kiwi fruit crushing efficiency, so that the prepared kiwi fruit puree fully retains the flavor characteristics of the kiwi fruits and is convenient to store. 本发明涉及水果加工技术领域，尤其涉及一种猕猴桃原味果浆的加工方法，包括如下步骤：(1)猕猴桃预处理、(2)猕猴桃冷冻处理、(3)猕猴桃粉碎、(4)灌装。本发明方法充分杀灭猕猴桃表面的革兰氏阳性菌、革兰氏阴性菌，并且控制原浆中的微生物生长，有效延长猕猴桃原浆的保存时间；有效保证猕猴桃原浆中的营养物质、猕猴桃破碎效率高。使得制备出来的猕猴桃原浆充分保留了猕猴桃的风味特征，储藏方便。