A process for extracting purees from food products and a plant for carrying out the process

A technology for puree and food, applied in the field of extracting puree from food and equipment for implementing it, capable of solving problems such as adverse effects of product viscosity, pectin destruction, etc.

Active Publication Date: 2009-02-11
格伦纳塔有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, late inactivation of pectinase in the process will result in the destruction of most of the pe

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A process for extracting purees from food products and a plant for carrying out the process
  • A process for extracting purees from food products and a plant for carrying out the process
  • A process for extracting purees from food products and a plant for carrying out the process

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] The invention relates to a method for extracting puree from food, especially suitable for extracting puree from fruit. The method of the present invention comprises the following steps: mash the food; separate the waste from the product; refine the mashed product inside the refining chamber 40 until a puree is obtained; heat the puree in order to inactivate the enzymes contained therein and prevent its going bad. As can be seen from the foregoing description of the prior art, these steps are essentially included in the known cold extraction process, in which a heating step (described as a cooking step) is carried out on a puree, ie on a product that has been refined and separated from waste. In the method of the present invention, unlike the cold extraction method of the prior art, the step of heating the puree is carried out immediately after the puree is obtained through the step of refining the mashed product, and it is determined that the temperature of the puree it...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A process for extracting purees from food products, comprising following stages: triturating a food product; separating waste from the food product; refining the triturated product internally of a refining chamber (40) until a puree is obtained; heating the puree in order to deactivate enzymes contained therein and to prevent deterioration of the puree; characterised in that the stage of heating the puree is performed immediately after obtaining the puree with the stage of refining the triturated product and causes an immediate and considerable increase in the temperature of the puree itself.

Description

technical field [0001] The invention relates to a method for extracting puree from foodstuffs and a device for carrying out the method. [0002] In particular, the method of the invention is particularly suitable for the extraction of purees from fruits, obtained by separating unwanted waste such as seeds (or pits), peels, and passing through a sieve from the whole fruit. Fruit purees are mainly used as a food base for obtaining other products such as fruit juices, nectars, preserves, jams and marmalades. Background of the invention [0003] In the prior art, the extraction of fruit purees can be carried out by applying two different techniques, called hot extraction and cold extraction, which have different advantages that complement each other in a certain way. [0004] The more traditional thermal extraction technique involves a step of cooking the mashed fruit prior to the extraction and conching steps, which is the actual puree extraction step. The cooking is usually ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/28A23L1/212A23L19/00
CPCA23L1/2128A23N1/02A23L19/09
Inventor A·拉扎里M·戈奇R·卡泰利S·罗梅伊
Owner 格伦纳塔有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap