猕猴桃无籽果羹加工工艺研究

Study on Processing Technology of Kiwi Fruit Potage without Fruit Seeds

以猕猴桃鲜果为原料,进行猕猴桃无籽果羹加工工艺与配方优化的研究,结果表明:以果实硬度大于9.0kg/cm2的鲜果经机械去皮、挖芯、破碎工艺制得的果泥47.2%,熟软果实榨汁得到的无籽果汁41.3%,复配稳定剂0.20%(0.08%卡拉胶+0.04%结冷胶+0.08%CMC),果葡糖浆11.2%的最优配方调配的猕猴桃无籽果羹产品,经常压90～95℃温度杀菌20min处理后保质期为6个月。

This paper studies the processing technology and formulation optimization of kiwi fruits potage without fruit seeds by using fresh kiwi fruits as raw material. The results showed that kiwi fruits potage without fruit seeds blended by the optimum formulation, namely 47.2% fruit pulp made of fresh kiwi fruits with a fruit hardness degree〉9.0kg/cm^2 through the process of mechanical peeling, coring and crushing＋ 41.3% fruit juice without fruit seeds, which are extracted out from ripe and soft kiwi fruits ＋ 0.20% return-service stabilizing agent（0.08% carrageeenen ＋ 0.04% cooling gelatin ＋ 0.08% CIVIC） ＋ 11.2% high fructose syrup, can be stored for 6 months after they have been disinfected for 20 rain at the normal temperature 90-95℃.