499results about "Fruits/vegetable preservation using sugars" patented technology

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.

PCT No. PCT / AU96 / 00824 Sec. 371 Date Jun. 22, 1998 Sec. 102(e) Date Jun. 22, 1998 PCT Filed Dec. 20, 1996 PCT Pub. No. WO97 / 23138 PCT Pub. Date Jul. 3, 1997A package of exposed fresh fruit including cut pieces of fruit, a packaging material and an edible gel. The packaging material encloses the fruit and allows transmission of oxygen and carbon dioxide to maintain an atmosphere about the fruit of at least 2% oxygen. The edible gel coats exposed surfaces of the fruit. The gel coating includes an anti-oxidant to retard browning and sufficient acidic constituents to establish and maintain on the exposed surfaces of the fruit a pH below 3.

The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate natural fruit chip product comprising: (a) adding a fruit ingredient and water to a heated kettle; (b) adding buffer, sugar and pectin to the fruit ingredient and water; (c) boiling the buffer, sugar and pectin fruit ingredient and water mixture to hydrate the pectin; (d) adding liquid sugar to the mixture and continuing to boil the mixture until excess water is boiled away; (e) adding sugar to the mixture in the kettle to reduce the temperature of the mixture and increase solids concentration; (i) transporting the mixture from the kettle through a heat exchanger to raise the temperature of the mixture; (g) adding acid and flavoring mix to the mixture and mixing the acid / flavour into the mixture; (h) passing the mixture into a heated depositor and dispensing the mixture onto a surface in the form of discrete fruit chips; (i) retaining the fruit chips on the surface until they lose heat and form a stable gel; (j) transporting the gelled fruit chips through a zone to remove excess moisture and enhance gel strength of the fruit chips; and (k) transporting the fruit chips through a cooling zone so that the fruit chips lose further heat and reach ambient temperature.

Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g / cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase.

Disclosed is a production technique for fruit and vegetable canned food which comprises, preprocessing the fruit and vegetable foodstuff, loading into container, carrying out tunnel type microwave oven sterilization, capping with fluid replacement or not, then cooling down, airing, coating plaster, and boxing.

The invention relates to a new can processing method which is applicable to a berry raw material and a berry can processed through the method, and the can processing method is characterized in that the tissue improvement method in line with the characteristics of berry is adopted, a calcium preparation and the sugar impregnation are combined for treatment so as to increase the strength of the skin part and pulp part of the berry, and the complete and due taste of fruit granules can be maintained during the follow-up heat treatment process; a formula with special flavor and nutritional attributes is utilized for the preparation of canned soup, thereby greatly improving the health-care and beautifying effects of the product; according to the actual nutritional requirement of the berry raw material, a safe thermal sterilization way is adopted, the thermal degasification temperature and sterilization temperature in the traditional process are reduced by about 10 DEG C, the nutritional value and sensory quality of the product are better protected, the natural taste of the berry raw material is maintained, energy is saved, and the can processing method can be maturely applied to berry can products and is applicable to actual situations of the majority of can food production enterprises.

The invention relates to a method of manufacturing a texturised proteinaceous meat analogue having a relative water activity of less than about 0.8, comprising proteinaceous materials selected from the group consisting of defatted soy flour, soy meal, soy concentrate, cereal gluten (in vital or starch containing form) and egg white powder, edible binding and cross-linking compounds, and a humectant of glycerol and glucose, and the products thereof. The mixture is converted into hot lava, extruded and cooled.

The invention discloses a production process of a yellow peach can, which particularly comprises the following steps: 1. cleaning; 2. cutting into pieces; 3. digging kernels; 4. sprinkling alkali and peeling; 5. cleaning; 6. finishing and grading; 7. weighing; 8. preparing a sugar solution; 9. filling in a pot, and performing vacuum sealing; 10. performing sterilization and cooling; 11. performing transportation and drying. The yellow peach can produced by the process has completely-maintained specific fruit flavor of yellow peaches, maintained solid peach flesh, certain hardness and good taste. The product can not only be eaten directly by consumers, but also be used as an excellent auxiliary material for baked products.

A method for keeping bamboo shoots fresh comprises peeling, removing stumps, cutting and washing; and removing green, pickling and dehydrating until the water content is lower than or equal to 12%. The green removal is carried out by heating the pretreated bamboo shoots in hot water at 90-96 DEG C for 3-5 minutes. The pickling includes mixing the green-removed bamboo shoots with 1-5 wt% of edible salt and 2-7 wt% of saccharide compound, stirring intensively and standing for 5-20 minutes. The fresh bamboo shoots treated by the method allow a refreshing time of above 12 months, and can be restored with a restoring degree of 95% after being soaked in water. The restored bamboo shoots have toughness and crisp and fresh texture, appears uniformly in yellow brown and can retain the original color, flavor and taste of the fresh bamboo shoots. A detection result shows that the nutritional ingredients such as 17 amino acids can be kept above 95%.

A preparation process of a fruit can is characterized in that the formula of the fruit can includes following materials by weight: 55%-60% of fruits, 8%-10% of sugar mixture, 0.3% of citric acid, 0.2% of neotame, 0.05% of vitamin C and the balance of water, the sugar mixture includes 60%-70% of xylitol and 30%-40% of fructose, and the xylitol is a novel sweetener and an intermediate of saccharometabolism in a human body and can penetrates through a cell membrane to be absorbed and utilized by tissues without the promotion of insulin under the condition that the saccharometabolism is influenced due to the shortage of insulin in a human body, so that the glycogen is promoted to be synthesized, the nutrition and energy are provided for cells, and the blood glucose value cannot be increased. The fruit can provided by the invention is a low-sugar fruit can which has beautiful pulp color and good mouthfeel and is suitable for the old and the young.

The invention discloses a color protection fresh keeping method of fresh cut tubers, which belongs to the technical field of fruit and vegetable fresh keeping. After being peeled, sliced, soaked by color protecting liquid, blanched, soaked by sugar, drained and packed, sampled fresh or stored tuber raw materials are refrigerated without suffering from browning reaction. The invention is easy to operate, has short period and can be widely used for keeping fresh cut vegetable fresh, such as potatoes, sweet potatoes, yams, and the like which are prone to browning reaction and provides a new thought for increasing the edible safety of clean tuber vegetables and extending the shelf life of products.

A composition, method and system that activates the natural physiological mechanisms of live produce (fruits and vegetables), which work systemically and not only externally in one single component of the fruit (the membrane), by activating the produce's physiological and biochemical machinery and / or the physiological structure. The composition is a liquid product to be applied to fruits or vegetables containing at least one nutrient selected from the group consisting of a micronutrient, a macronutrient, and mixtures thereof, a carbohydrate, at least one acid, selected from the group consisting of an organic acid, an inorganic acid, and salts and mixtures thereof, a vitamin, an amino acid, a biocide, and a vegetal hormone or phytohormone. A package or container is configured to contain the composition, and has a means for placing the contained composition in contact with a biologically functional physiological structure of the fruit or vegetable

The invention provides a dehydration processing method for the cabbage, and includes the following procedures: selecting materials; spraying and rinsing by flowing spray salt water; cutting off the root; cutting out the white leaf in the inner core of the cabbage and the exceptional rotted leaf, the exceptional yellow core, and the exceptional withered core; cutting off the core-cut cabbage, and selecting the big blocks, the hard stem, and the foreign bodies out; winnowing by a fan, and removing the leftover bits and pieces and the foreign bodies; placing the winnowed cabbage in the clean water for bubble rinsing again, sterilizing and killing enzyme by blanching and scalding; placing the cooled cabbage in a centrifuge for centrifugal drying; drying in three stages; seeking the foreign bodied out; and sealing, packing and loading in a storeroom. The invention conducts effective protective processes during the process course, and the dehydrated cabbage has high quality.

A method for producing a palatability enhancer for a companion animal food product, wherein the method includes combining at least one aroma chemical selected from 2-methylfuran, 2-methylpyrrole, 2-methyl-thiophene and dimethyl disulfide with an animal or vegetarian digest composition. Companion animal food products containing the palatability enhancer are also disclosed.

A nutritional composition is provided herein for optimizing fats, carbohydrates, and protein caloric ratios as it relates to balanced nutrition, general health, and muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 18% to about 23% by weight, e.g. about 19% to about 21%, of whey protein, e.g. whey protein isolate; b) about 65% to about 70% by weight, e.g. about 67% to about 69%, of a “Superfruit and Vegetable Blend”, a concentrated fruit juice and a sweetener, such as honey; and c) about 10% to about 15% by weight, such as about 11% to about 13%, of a vegetable oil, e.g., olive oil, such as extra virgin olive oil, virgin olive oil, cold pressed olive oil.

Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

The invention discloses a health-care canned litchi. The health-care canned litchi is prepared by steps of performing pretreatment, selecting, grading, washing fruit flesh, loading the washed fruit flesh in cans; heating, exhausting gas, performing sterilization and closing covers by microwave; cooling and the like, by using the materials of, by mass, 45-58% of litchi, 40%-55% of sugar juice, 0.5-2% of Chinese herbal medicine extract and 0.1-0.6% of citric acid. The health-care canned litchi solves the problems that the litchi easily causes fire if you eat too many; and the prepared canned litchi has a unique flavor, is moderate in sweetness and sourness and rich in nutrition, has the health-care effects for tonifying lung and soothing heart, invigorating spleen and stimulating appetite, and clearing heat and reducing the fire. In the method, the microwave is used to perform sterilization, exhaust the gas and close the covers. Compared with a conventional heating and sterilizing process, the microwave has the advantages of fast heating speed and short acting time, so that the color and flavor of the canned litchi can be retained relatively well, the canned litchi has long storage time and is not easy to brown.

The invention provides an application of seaweed oligosaccharide in fruit preservative preparation and a method thereof, and relates to the seaweed oligosaccharide. The oligosaccharide is obtained by directly degrading asparagus through an enzyme series generated by Flammeovirga Pacifica H2, and is a mixture of 4-8 sugars. The invention further provides a method for carrying out fruit preservation by utilizing the oligosaccharide. The method comprises the following steps of: placing fruits at a ripe period into the seaweed oligosaccharide with the concentration of 80-160 mg / L to be immersed for 1-5 minutes; and taking out and drying, and placing into a refrigeration storage to be stored or storing at a room temperature. The seaweed oligosaccharide prepared by the asparagus can obviously prolong a storage period of the fruits and the shelf life of the fruits; secondly, the method is simple, the cost is low and the popularization and application can be easy to realize; and thirdly, the used oligosaccharide belongs to a natural extractive, damages to a human body caused by using a chemical preservative is avoided, and the environment can not be polluted.

An extract derived from sugar cane having GI or burn rate reducing characteristics wherein the extract comprises a mixture of one or more polyphenols, one or more carbohydrates, one or more minerals and one or more organic acids.

The present invention relates to preservation technology, and is especially the method of keeping freshness of bamboo shoot with sheaths. Bamboo shoot is preserved through sterilizing with negative mist and ozone inside a container with plasma sterilizer, spraying bacteria-free water to maintain humidity, maintaining nutrients and color with natural freshness keeping agent and sugar solution, cold storage to lower breath strength and other measures. The cold storage temperature is 1-5 deg.c, preferably 1-2 deg.c, and it may be maintained for 2 months. The present invention makes it possible to raise the value of bamboo shoot greatly and regulate the marketing seasons of bamboo shoot.

Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between the layers of plastic film, creating a vacuum inside said flexible bag at a vacuum value of not less than 0.2 bar, then immediately sealing the bag and submitting it to heat treatment. The heat treatment step includes a first sub-step of 15-25 minutes duration to rapidly bring the package up to a temperature of 105° C., a second sub-step of 5-15 minutes duration to hold the package at that temperature, and a third sub-step of 5-15 minutes duration to rapidly cool the package down to a temperature of 4° C.

Nutrients rich low fat, high fiber carrot product comprising 20 - 50% by weight of fiber of which 15 - 40% by weight is insoluble and 5 - 10% by weight is soluble, 0.1 - 1.0% by weight of fat, 10 - 55% by weight of carbohydrates, 0.02 - 1% by weight of carotenoids and vitamins and 5 - 10% by weight of minerals and trace elements. A process for the preparation of the carrot product comprising the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1 - 10% by weight of the juice. A formulation of the carrot product mixed with excipients.

The invention discloses a method for preparing an antifungal pectin oligosaccharide through citrus peel. The method includes the steps that raw material preprocessing pectin is extracted, and the pectin is hydrolyzed through an enzymic method, wherein the optimal conditions of pectin hydrolysis achieved through the enzymic method include that a pectin solution with the mass concentration being 1.0-1.1% is prepared from an acetic acid-sodium acetate buffering solution with the pH being 4.5, pectinase P21 is added, the adding amount of pectinase is 1.0-1.1U / mL, a stirring reaction is carried out for 20-50 min through water bath at the temperature of 40-50 DEG C, and then enzyme denaturalization is carried out for 5-15 min in boiling water bath. The pectin oligosaccharide prepared through the preparation method is mainly disaccharide and trisaccharide, and the yield is larger than 52%. The pectin oligosaccharide has an obvious antifungal effect and has a good inhibiting function on four common pathogenic fungi. The pectin oligosaccharide is prepared into oligosaccharide composite film liquid, is used for citrus preservation, prolongs citrus fruit storage time easily, and lays a foundation for further utilization of the pectin oligosaccharide. The additional value of citruses is improved, environment pollution can also be reduced, and the oligosaccharide is prepared from the citruses and is used for the citruses.

An apparatus and method for producing a fruit product from a fruit, the fruit including soluble fruit components. The method for producing a fruit product, the fruit product including soluble fruit components, extracts a desired amount of the soluble fruit components from the fruit and infuses the extracted fruit with an infusion liquid having an amount of sugar and an amount of soluble fruit components, the amount of soluble fruit components formulated to diffuse a predetermined amount of the soluble fruit components remaining in the extracted fruit into the infusion liquid. The apparatus comprises a tank having a top opening, a sidewall, a bottom, and a bottom opening; the top opening of the tank being larger in size than the bottom opening of the tank; first piping disposed within the tank, the first piping allowing fluids to disperse around the circumference of the tank; second piping disposed within the tank, the second piping allowing fluids to disperse over the top opening of the tank; and a stirring arm disposed within the tank, the stirring arm capable of circulating the contents of the tank.

The invention discloses a botanical fresh keeping agent for fruits and vegetables. The botanical fresh keeping agent for fruits and vegetables is prepared from effective components comprising the following raw materials: 0.1-20% of a Salvia miltiorrhiza ethanol extract, 0.1-2% of a chitosan oligosaccharide, 6-12% of salicylic acid, 1-15% of an emulsifier, 0-20% of a solvent, and the balance water, wherein the sum of percentages of the raw materials is 100%. The botanical fresh keeping agent for fruits and vegetables prepared in the invention has a good fresh keeping effect, is used through adding water and coating, has a very good inhibition effect on pathogens easily appearing in the storage process after the fruit and vegetable picking, has a certain inhibition effect on picked fruit and vegetable rot, has a very good fresh keeping effect on the picked fruits and vegetables, and has the advantages of simple processing technology, low cost, and according with present fresh keeping agent development trends, so the botanical fresh keeping agent has good exploitation application potentials.

A method of producing a sugar free chocolate composition comprising the steps of: thoroughly mixing at least the following ingredients: 1 to 60% by weight agave syrup; and 25 to 99% by weight cacao liquor; so as to produce an aqueous solution; conching the aqueous solution; evaporating water from the aqueous solution utilizing an additional water removal means during the conching step to provide a conched chocolate; tempering the conched chocolate to provide a chocolate product; and forming the chocolate product.

Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and / or oil seeds in the presence of an edible oil to form a nut paste containing ground nuts and / or oil seeds and edible oil. A sweetening composition comprising sugar is added to the nut paste to form a sweetened nut paste, and the sweetened nut paste is comminuted to form a ground sweetened nut paste. A liquid flavoring agent, such as honey or molasses, is added to the ground sweetened nut paste to form a sweetened nut butter spread. Crunchy particles can be further added to make crunchy nut butter spread.

A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

The invention discloses a preparation method of a chitosan derivative and application of the chitosan derivative to food preservation. According to the preparation method of the chitosan derivative, the chitosan derivative is obtained by performing reaction on chitosan powder in reaction liquid containing phenolic acid compounds and recombinant bacterial laccase at the temperature of 60 to 85 DEGC for 0.5 to 4 hours; and the phenolic acid compounds are selected from any one of ferulic acid, caffeic acid, chlorogenic acid, trihydroxybenzoic acid, gallic acid, catechinic acid, tannic acid and tea polyphenol. Compared with the chemical method, the preparation method of the chitosan derivative under catalyzed synthesis of bacterial laccase has the advantage of environmental friendliness and is a green production mode. The recombinant bacterial laccase has high heat stability, and catalytic reaction liquid can be reused repeatedly. The chitosan derivative has a good preservation effect invarious foods of fruit and vegetables, meat products, dairy products, grease products and the like.