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Gel coated fruit berry and preparation method thereof

A fruit granule and gel technology, applied in the field of food processing, can solve the problems of not using coagulated multi-candy granule products, and achieve the effects of improving product quality, reducing production costs, and simplifying process steps

Active Publication Date: 2015-05-13
HAINAN YEGUO FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, there is no technical solution for using coagulated polysaccharide to prepare fruit product, and there is no technical solution for combining coagulated polysaccharide with common food glue to prepare fruit product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Add 2g of coagulated polysaccharide to every 100g of distilled water to prepare an aqueous suspension with a concentration of 2wt%, then place the aqueous suspension in a metal mold, add a piece of fresh-cut apple fruit to each metal mold, and then heat to make the coagulated polysaccharide The suspension was brought to 80° C., maintained for 3 minutes, and cooled to form a gel-coated fresh-cut apple fruit product.

Embodiment 2

[0025] Adding 5g curdlan sugar to every 100g Sydney juice is prepared into a Sydney juice suspension with a concentration of 5wt%, and then placing the Sydney juice suspension in a metal mold; Take it out after soaking in the carrageenan solution for 3 seconds to form carrageenan-coated fresh-cut pear fruit, then add it to a metal mold, heat the coagulated polysaccharide suspension to 90°C, keep it for 2 minutes, and cool to form a gel package Covered fresh-cut pear berry products.

Embodiment 3

[0027] In every 100g of clarified orange juice, add 8g coagulant sugar to prepare a concentration of 8wt% orange juice suspension, and then place the orange juice suspension in a metal mold; then spray 4wt% pectin solution on the orange flesh to form fruit juice. The gel-coated orange pulp particles are then added to the metal mold, heated to make the coagulated polysaccharide suspension reach 100° C., kept for 1 minute, and cooled to form a gel-coated fresh-cut orange pulp product.

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PUM

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Abstract

The invention relates to a gel coated fruit berry and a preparation method of the gel coated fruit berry. Curdlan is mainly used to coat fresh-cut fruit berries; as irreversible gel generated by curdlan through heating has high resistance to various food processing conditions, the gel coated fruit berry can be directly mixed with other food raw materials to be processed, the process steps can be greatly simplified and the production cost is reduced; besides, the curdlan gel has mouthfeel similar to that of the fresh-cut fruit berry, and thus curdlan suspension liquid prepared from fruit juice also has flavor similar to that of the fresh-cut fruit berry; common food gum is added between the curdlan gel and the fresh-cut fruit berry and can fill gaps between the curdlan gel and the fresh-cut fruit berry, so that the curdlan gel and the fresh-cut fruit berry can be combined well; the fresh-cut fruit berry can be stable in a curdlan gel shell, and the quality of the product is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to fruit particles coated with gel and a preparation method thereof. Background technique [0002] Fresh fruit pellets are one of the indispensable raw materials in food processing at present, and are used in the processing of canned food, beverages, dairy products, baked foods and even meat products. However, due to its high water content and rich nutritional value, fresh fruit is not resistant to storage. Therefore, if fresh fruit is used as raw material for food processing, it is often necessary to invest huge manpower and material resources in the preservation of fresh fruit raw materials, which is time-consuming and laborious. Costly. Therefore most of the current manufacturers buy through certain physical and chemical treatments, such as anti-corrosion, hardening, and color-protecting fresh-cut fruit products used as raw materials. However, the processing resistance of fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/05A23L19/00A23L29/20
Inventor 钟春燕钟宇光
Owner HAINAN YEGUO FOODS
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