关键词: 猕猴桃, 无籽果羹, 工艺, 配方

Abstract: 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/cm2 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% CMC) + 11.2% high fructose syrup, can be stored for 6 months after they have been disinfected for 20 min at the normal temperature 90～95 ℃.

Key words: kiwi fruits, kiwi fruit potage without fruit seeds, technology, formulation