How to do kiwifruit deep processing factory?

Kiwifruit has a soft texture and a sweet and sour taste, and its taste is described as a mixture of strawberries, bananas and pineapples. It can be processed into fruit juice, fruit wine, preserved fruit and other products. So, how can we do kiwifruit deep processing plant?

First, how can we do kiwifruit deep processing plant?

If you want to do kiwifruit deep processing factory, you need sufficient capital, stable supply chain and market, as well as mature processing technology. Generally, it is more appropriate to open a factory in a place with convenient transportation and close to the kiwifruit producing area.

Second, the processing technology of kiwifruit

1. Kiwifruit juice

Process: raw material pretreatment, → juice extraction, → coarse filtration, → blending, → grinding, → homogenization, vacuum degassing, →, ultra-high temperature instantaneous sterilization, → filling, → vacuum cover, → spray continuous sterilization, → vacuum detection, → labeling, spray code → products.

Technical points:

Raw material selection: fruit maturity is more than 80%, soluble solids content ≥ 8%, fruit flavor is normal, disease and insect-free fruit.

Cleaning and peeling: first disinfect with 1% bleach solution or 0.1% potassium permanganate solution to remove eggs and microorganisms, wash with clean water several times, and then peel.

Crushing and juicing: beat the peeled fruit in a crusher or beater. Then the pulped fruit was heated to 60-65 ℃, and the juice was squeezed in the juicer to increase the juice yield by adding appropriate amount of Pectinase.

Filter: filter with a filter or flat cloth to filter out the residual seeds or pulp in the fruit juice. At this time, the juice is cloudy, and the clarified juice can be absorbed by freezing at low temperature. If you need to make turbid fruit juice, vacuum degassing can be carried out to keep the color unchanged, and then homogenize with a high-pressure machine to make pectin and fruit juice compatible.

Blending: the fruit juice with more than 35% soluble solids is prepared by adding white granulated sugar according to 40% of the original fruit juice.

Heating and canning: the prepared fruit juice is heated through a sterilizer and canned quickly when the temperature of the juice reaches 70-80 ℃.

Seal the can: seal the can while it is hot, and the vacuum should reach more than 46.7kPa.

Sterilization and cooling: immediately after canning and sealing, sterilize for 8 minutes and 15 minutes, then cool to 40 ℃ to take out.

Wipe the can into the warehouse: clean the can into the warehouse after cooling.

Kiwifruit wine

Technological process: → selection, cleaning, disinfection, → crushing, → main fermentation, → pressing, separation of →, fermentation, → aging, → blending, → filtration, → bottling, → finished product

Technical points:

Raw material selection: fully ripe and soft fruits with strong flavor of kiwifruit, excluding rotten, diseased and unripe fruits.

Cleaning and disinfection: wash the sediment, eggs and other impurities from the fruit with clean water. Disinfection was carried out after that.

Crushing: to crush the fruit into a pulp or paste in a grinder.

Main fermentation: the broken fruit into pulp or paste into the sterilized fermentation tank, add 5% yeast sugar solution and stir evenly, the fermentation temperature is maintained at 25-28 ℃. It can be pressed and separated when the residual sugar is reduced to 1% by stirring twice a day.

Pressing: pressing is carried out after the main fermentation is completed to separate the dregs from the liquor.

Post-fermentation: after fermentation, when the alcohol content reached 12 °, and then added appropriate amount of sugar, at 20: 25 ℃ for about 30 days of post-fermentation, and then transferred to aging.

Aging: a new wine after fermentation, which needs to be aged for 1 to 2 years and can be aged at 15: 18 ℃ at room temperature.

Blending and filtering: the alcohol content should be adjusted to 12-16 °, and the filtered liquor should be transparent.

3. Preserved kiwifruit

Process: raw material selection → cleaning → peeling → slices → blanching → sugar soaking → sugar boiling → dry → plastic → packaging

Technical points:

Raw material selection: choose 85% mature fruit with certain firmness, no diseases and insect pests, mildew and deterioration.

Cleaning and peeling: just wash with running tap water, soak the peel with 80% 90% concentrated lye for 30 seconds, then rinse quickly with tap water, and soak with 1% hydrochloric acid solution to neutralize the residual solution. Or artificial peeling.

Slicing: the kiwifruit was cut into thin slices with a thickness of 5~6mm, and the disease was immersed in 1 / 2% salt water to inhibit the activity of oxidase.

Blanching: blanch the sheet in boiling water for about 2 minutes and quickly cool it with tap water.

Sugar stains: drain the water and soak it with sugar for 20 hours for 24 hours. The amount of sugar used is 40% of the weight of kiwifruit. The distribution ratio of sugar in the upper, middle and lower layers was 5:3:2.

Sugar boil: remove the kiwifruit slices, drain the sugar solution, add granulated sugar to the sugar solution, adjust the sugar content to about 65%, boil the kiwifruit slices, and boil again for 25 minutes for 30 minutes. When the concentration of the sugar solution reaches 70-75%, remove the fruit slices and drain.

Drying: spread out the sugar-boiled fruit slices and dry them in a 55 ℃ drying room for about 24 hours.

Plastic packaging: the dried fruit proline needs to be flattened, and then packed with cellophane or polyethylene film.

In addition to the above three kinds of macaque can be processed into three kinds of products, but also can be processed into preserves, biscuits, kiwifruit crystals, soda, fudge and so on.