Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for performing hardening treatment on fruit grains

A technology of hardening treatment and fruit granulation, applied in application, food preparation, food science and other directions, can solve the problems of easy breakage, no chewing feeling, etc., and achieve the effect of improving hardness

Active Publication Date: 2013-01-16
芜湖乐全生物科技有限公司
View PDF3 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, many fruit pieces are soft and loose, and are easily broken during processing, resulting in no chewing sensation. Therefore, improving the hardness of fruit pieces is very important for food containing fruit pieces

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Step 1 Preparation of pectin esterase solution

[0040] According to the configuration of 0.015wt% pectin esterase and 0.3wt% calcium chloride into an aqueous solution, the enzyme activity of pectinesterase is ≥10PEU / ml.

[0041] Step 2, provide aloe vera grains, soak

[0042] Provide aloe, make the granule of 6mm * 6mm * 6mm size. The most preferred aloe variety is Aloe vera, which has higher nutritional value compared to other varieties.

[0043] Aloe vera granules and pectin esterase solution according to 1 : The weight ratio of 3 is mixed and soaked, the soaking temperature is 40°C, and the soaking time is 30min.

[0044] Step 3, fish out the aloe vera

[0045]After soaking, remove the aloe vera grains and drain.

[0046] The aloe granules prepared by the above method are prepared into jam together with starch, white granulated sugar, water and other common food additives.

[0047] Jam is a good way to preserve fruit, especially for aloe vera, which can ...

Embodiment 2

[0049] Step 1 Preparation of pectin esterase solution

[0050] According to the configuration of 0.02wt% pectin esterase and 0.3wt% calcium chloride into an aqueous solution, the enzyme activity of pectinesterase is ≥10PEU / ml.

[0051] Step 2, provide aloe vera grains, soak

[0052] Provide aloe, make the granule of 6mm * 6mm * 6mm size.

[0053] Aloe vera granules and pectin esterase solution according to 1 : The weight ratio of 3 is mixed and soaked, the soaking temperature is 10°C, and the soaking time is 60min.

[0054] Step 3, fish out the aloe vera

[0055] After soaking, remove the aloe vera grains and drain.

[0056] The aloe granules prepared by the above method are prepared into jam together with starch, white granulated sugar, water and other common food additives.

[0057] Jam is made according to the method described in Example 1, and it is used as granule embellishment on foods such as ice cream, salads, smoothies, cakes, etc., which can increase the f...

Embodiment 3

[0059] Step 1 Preparation of pectin esterase solution

[0060] According to the concentration of 0.03wt% pectin esterase and 4mmol calcium gluconate / 100g solution, it is configured into an aqueous solution, and the enzyme activity of pectin esterase is ≥10PEU / ml.

[0061] Step 2, provide diced strawberries, soak

[0062] Strawberries are provided and made into granules with a size of 5mm×5mm×5mm.

[0063] Strawberry granules and pectin esterase solution according to 1 : The weight ratio of 3 is mixed and soaked, the soaking temperature is 10°C, and the soaking time is 60min.

[0064] Step 3, fish out the strawberries

[0065] After soaking, remove the strawberries and drain.

[0066] Strawberry jam is made according to the method described in Example 1. Compared with the strawberry jam prepared by the traditional method, in the strawberry jam prepared in this example, the hardness and toughness of strawberry particles have been greatly improved, and there is no break...

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

The invention provides a method for performing hardening treatment on fruit grains, fruit grains produced by the method, food containing the fruit grains and method for producing the same. The hardening treatment method comprises the following steps of: 1, preparing solution with pectinesterase, a soluble bivalent cation salt and a solvent; 2, mixing fruit grains with the solution prepared in the step 1 for soaking; and 3, after finishing soaking, taking out the fruit grains. The hardening treatment method provided by the invention is capable of enhancing the bonding of the cells of the fruit grains to form gel, thereby improving the hardness of the fruit and the firmness of the fruit grains; and simultaneously, the nutritional ingredients of the fruit grains are retained as much as possible.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for hardening fruit grains, fruit grains produced by the method, food containing fruit grains and a production method of the food. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to the mouthfeel and health care functions of food. For example, aloe vera is a kind of folk Chinese herbal medicine. In addition, fruits such as strawberry, grape, mulberry, dragon fruit, kiwi fruit, yellow peach, etc. that are loved by people are also used to make various foods. [0003] Juice is a liquid product made from fruit by pressing and other processes, which retains a considerable part of the nutrients in the fruit, such as vitamins, minerals, sugar, pectin, etc., can help digestion, moisten the intestines, and supplement the lack of nutrients in the diet . However, the process of mashing and pressing destroys some easily...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/30A23L19/00
Inventor 孙荣涛王健沈卫
Owner 芜湖乐全生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com