Kiwi fruit processing technology
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October 15 12:02:49, 2024
Kiwi dried: scalded with boiling water for 2 minutes, drying, drying, Serve, into plastic bags or other packaging into goods for sale. Kiwifruit juice: Disinfect with 0.1ppm potassium permanganate solution, rinse with clean water and dry, add the fruit juice crushing juice to the raw water with 15% of the weight of the raw material, and stir and re-press it once. Then press 1:0.4 or 1: Add 0.2% white sugar. After heating, the sugar was dissolved and boiled for 15 minutes. After filtration, the hot pot was sealed and cooled to become finished kiwifruit juice. Kiwifruit sauce: Wash the fruit with clean water and peel it. Dig out the flesh and add white granulated sugar in a ratio of 1:1 (add sugar to a 75% solution). The method is to pour half of the sugar into the pulp and boil it, then pour the other sugar solution into it and boil it for 30 minutes. When the boiling point temperature reaches 105°C and the soluble solids reach 68% or more, the pan is potted and sealed. After boiling for half an hour in boiling water, remove and cool and serve as jam. Canned kiwifruit: Raw material selection: Select kiwifruit of fine cultivars of skin light and meat yellow, kiwifruit with a diameter of 3 cm or more, without ripening and softening, no deformity, and no pests and diseases, and grading according to size and color. Production process: peeling with alkaline soaking method: Boil 10% -12% alkaline aqueous solution and stir it in the fruit for 2-3 minutes. See the skin becomes dark, remove it when it cracks, rinse with cold water, and clean the skin. Rinse: rinse with water to eliminate lye until the pulp is pure. If necessary, soak, neutralize and protect color with 0.1%-0.2% hydrochloric acid solution. Canning: Canning at the fruit size level, adding sugar water (concentration 40%). After being canned, steam is used to vent the gas, that is, the temperature of the gas is 98-100°C to remove the gas in the tank. The time is about 10 minutes. After the center temperature of the can reaches 85°C, it can be sealed and sterilized.