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A fruit marc papier-mache food and method of preparing the same

A technology of fruit pomace and paper type, applied in the field of fruit and vegetable food processing, to achieve the effects of simple preparation method, solution to environmental pollution, and simple packaging

Inactive Publication Date: 2012-06-06
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The residual pomace after fruit juice is processed into a series of paper-type foods, which have not yet been marketed at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation of embodiment 1 mango pomace paper-type food

[0035] (1) 30% by mass of mango pomace (freshly squeezed juice), 1.0% by mass of sucrose, 1.0% by mass of fructose, 1.0% by mass of sodium alginate, and 0.5% by mass of sodium carboxymethylcellulose , mass percentage 0.2% salt, mass percentage 0.5% sweet potato starch, mass percentage 0.5% potato starch, mass percentage 0.5% soybean protein isolate, mass percentage 0.2% glycerin and mass percentage 64.6% water mix, join in the beater, The ultrafine homogenization method is used to homogenize mango pomace slurry, and its particle size is below 0.4 microns;

[0036] (2) Press the mango pomace slurry at 1.2kg / m 2 Quantitatively spread on the film-forming medium cloth, send it into an 80°C drying room to dry for 2.0 hours, its water content is 2.5% (measured by dry constant weight method), and peel off the film to form mango pomace paper;

[0037] (3) Cut the mango pomace paper in a sterile room, shape it, pac...

Embodiment 2

[0039] The preparation of embodiment 2 green grape pomace paper-type food

[0040] (1) 35% by mass of green grape pomace (freshly squeezed pomace), 0.8% by mass of sucrose, 1.0% by mass of fructose, 0.8% by mass of sodium alginate, and 0.5% by mass of carboxymethyl cellulose Sodium, 0.1% by mass of salt, 0.8% by mass of potato starch, 0.3% by mass of gluten protein, 0.3% by mass of mannitol and 60.4% by mass of water are mixed, added to a beater, and homogenized by ultra-fine homogenization Green grape pomace slurry, the particle size of which is less than 0.3 microns;

[0041] (2) Green grape pomace slurry at 1.5kg / m 2 Quantitatively spread on the film-forming medium cloth, send it into the drying room of 80 ℃ for 2.5 hours, and dry it for 2.5 hours, its water content is 2.8% (measured by dry constant weight method), peel off the film to form green grape pomace paper;

[0042] (3) Cut the green grape pomace paper in a sterile room, shape it, pack it into a package, and seal...

Embodiment 3

[0044] The preparation of embodiment 3 kiwi fruit pomace paper-type food

[0045] (1) 40% by mass of kiwi fruit pomace (freshly squeezed juice), 0.5% by mass of sucrose, 1.0% by mass of fructose, 0.5% by mass of sodium alginate, and 0.5% by mass of sodium carboxymethylcellulose , mass percentage 0.05% salt, mass percentage 0.5% sweet potato starch, mass percentage 0.1% protein (soybean protein isolate and casein mix with 1: 1), mass percentage 0.05% mannitol and mass percentage 56.8% water mix, join in beater Among them, the ultrafine homogenization method is used to homogenize grape pomace slurry, and its particle size is within 0.25 microns;

[0046] (2) Kiwi pomace slurry at 2.2kg / m 2 Quantitatively spread on the film-forming medium cloth, send it into the drying room of 80 ℃ for 3.0 hours, and dry it for 3.0 hours.

[0047] (3) cutting the kiwifruit pomace paper in a sterile room, molding it, packing it into a package, and sealing it with a sealing machine to obtain the ...

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PUM

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Abstract

The present invention discloses a fruit marc papier-mache food and method of preparing the same. The invention uses fruit marc of expressed juice matching with protein, elasticizer, sauce and water etc., mixing to fruit marc slurry and then setting onto film-forming medium, obtaining fruit marc paper, molding, packaging, then obtaining fruit marc papier-mache food. The preparing method of the invention is provided with advantages of simple, convenient preparation, the completed product holding mostly nutrient ingredients of fresh fruits, easy to carry and transport, convenient for people to obtain fruits. The fruit marc papier-mache food of the invention is provided with diversified tastes, shapes like flimsy, sanitary and convenient, simple packaging, convenient for eating and eating as opening.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and in particular relates to a fruit residue paper-type food and a preparation method thereof. Background technique [0002] With the vigorous development of the fruit juice beverage market, fruit juice processing enterprises leave a large amount of fruit residues, such as apple pomace, mango pomace, etc. Pomace still contains a lot of vitamins, minerals and cellulose, which are all nutrients that are very beneficial to human health. At present, most of the processing methods of enterprises on fruit juice are directly discarded or used as cheap feed, which not only causes waste of resources, but also causes great pollution to the environment. In addition, due to the short shelf life and perishability of fruits, it is not easy for special groups such as travel, sailing, picnics, class breaks, frontier defense, high cold, and field workers to carry them for a long time....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23P1/02A23L19/00A23P10/28
Inventor 彭喜春
Owner JINAN UNIVERSITY
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