Abstract: With “Miliang No. I” kiwi fruits as the raw material, this research carried out the experimental investigation on the production technique of kiwi fruit juice pulp type jelly and mainly studied the color-protecting technology by using microwave to inactivate the enzyme, glue digesting technology and proportion of major raw and auxiliary materials. The research results showed that the perfect effect of inactivating enzyme can be achieved by adopting microwave with a frequency of 2450 Hz and power of 11 kW to radiate kiwi fruit pulp particles 4min; and the glue digesting effect is better good on the conditions: the concentration of the digested glue 2.0% and the temperature for 80～85 ℃; the proportion of major raw and auxiliary materials is as follows: fruit juice 30%, pulp particles 6%, total acidity 0.20%, total sugar 12% and jelly powder 0.7%.

Key words: Kiwi fruit, fruit juice, fruit pulp, enzyme inactivation, production technique