How do you set up a kiwifruit deep-processing plant?

Kiwifruit has a soft texture and a sweet-and-sour taste, described as a blend of strawberry, banana and pineapple. It can be processed into products such as juice, fruit wine and preserved fruit. So, how can you set up a kiwifruit deep-processing plant?

1. How can you set up a kiwifruit deep-processing plant?

To set up a kiwifruit deep-processing plant, you need sufficient capital, a stable supply chain, market outlets and mature processing technology. Generally, it is more suitable to open the plant in a place with convenient transportation and close to kiwifruit production areas.

2. Kiwifruit processing techniques

1. Kiwifruit juice

Process flow: raw material pretreatment→juicing→coarse filtration→blending→colloid milling→homogenization→vacuum deaeration→ultra-high-temperature instantaneous sterilization→filling→vacuum capping→spray continuous sterilization→vacuum inspection→labeling and inkjet coding→finished product

Technical points:

Raw material selection: fruit with a maturity of more than 80%, soluble solids content ≥8%, normal fruit flavor, and free of diseased, insect-damaged or rotten fruit.

Washing and peeling: first disinfect with a 1% bleaching powder solution or 0.1% potassium permanganate solution to remove insect eggs and microorganisms, then rinse several times with clean water, and then peel.

Crushing and juicing: put the peeled fruit into a crusher or pulper to make a pulp. Then heat the crushed fruit pulp to 60-65°C, put it into a juicer to extract juice, and add an appropriate amount of pectin-degrading enzyme to increase the juice yield.

Filtration: filter with a filter or flat cloth to remove residual seeds or pulp from the juice. At this point the juice is cloudy; freezing at low temperature can allow the upper clarified juice to be drawn off. If cloudy juice is to be made, vacuum deaeration can be carried out to keep the color unchanged, then a high-pressure machine is used for homogenization so that the pectin and juice combine.

Blending: add white granulated sugar at 40% of the original juice to make juice with a soluble solids content of more than 35%.

Heating and canning: heat the blended juice through a sterilizer, and when the juice temperature reaches 70-80°C, fill it into cans quickly.

Sealing: seal the can opening while hot, and the vacuum degree must reach above 46.7kPa.

Sterilization and cooling: after filling and sealing, sterilize immediately for 8-15 minutes, then cool to 40°C and take out.

Wiping cans and storing: after cooling, wipe the cans clean and put them into storage.

2. Kiwifruit wine

Process flow: fruit selection→washing and disinfection→crushing→primary fermentation→pressing and separation→secondary fermentation→aging→blending→filtration→bottling→finished product

Technical points:

Raw material selection: fully ripe, soft fruit with a strong kiwifruit aroma; remove rotten, deteriorated, diseased and insect-damaged fruit as well as unripe fruit.

Washing and disinfection: wash away mud, sand, insect eggs and other impurities from the fruit with clean water. Then carry out disinfection treatment.

Crushing: put the fruit into a crusher and crush it into a slurry or paste.

Primary fermentation: pour the crushed fruit slurry or paste into a disinfected fermentation tank, add 5% yeast sugar liquid and stir evenly, maintaining the fermentation temperature at 25-28°C. Stir twice a day; when the residual sugar drops to 1%, pressing and separation can be carried out.

Pressing: after primary fermentation is completed, press to separate the pomace from the wine liquid.

Secondary fermentation: proceed to secondary fermentation; when the alcohol content reaches 12°, add an appropriate amount of granulated sugar, carry out secondary fermentation at 20-25°C for about 30 days, then transfer to aging.

Aging: the new wine after secondary fermentation needs to be aged for 1-2 years, and can be aged at a room temperature of 15-18°C.

Blending and filtration: adjust the alcohol content to 12-16°, and the filtered wine liquid must be transparent.

3. Preserved kiwifruit

Process flow: raw material selection→washing→peeling→slicing→blanching→sugar soaking→sugar boiling→drying→shaping→packaging

Technical points:

Raw material selection: choose fruit that is 85% mature, with a certain firmness, and free of pests, diseases, mold and deterioration.

Washing and peeling: washing with running tap water is sufficient; for peeling, soak in 80-90% concentrated alkali solution for 30-60s, then rinse quickly with tap water, and soak in 1% hydrochloric acid solution to neutralize the residual solution. Or peel by hand.

Slicing: cut the kiwifruit crosswise into thin slices 5-6mm thick, and soak them in 1-2% salt water to inhibit oxidase activity.

Blanching: blanch the thin slices in boiling water for about 2 minutes, and cool quickly with tap water.

Sugar soaking: after draining the water, soak in white granulated sugar for 20-24 hours; the amount of granulated sugar used is 40% of the weight of the kiwifruit. The distribution ratio of granulated sugar in the upper, middle and lower layers is 5:3:2.

Sugar boiling: take out the kiwifruit slices and drain the sugar liquid, add granulated sugar to the sugar liquid, adjust the sugar content to about 65%, add the kiwifruit slices after boiling, and boil again for 25-30 minutes. When the sugar liquid concentration reaches 70-75%, take out the fruit slices and drain.

Drying: spread the sugar-boiled fruit slices in a drying room at 55°C and dry for about 24h.

Shaping and packaging: the dried preserved fruit slices need to be flattened, then packaged in cellophane or polyethylene film.

In addition to the above three products that kiwifruit can be processed into, it can also be processed into candied fruit, biscuits, kiwifruit crystals, soda, soft candy and so on.