Viscosity reduction of beverages and foods containing high fiber fruit and vegetable materials
A high-fiber, beverage technology, applied in dairy products, milk preparations, food science, etc., can solve the problems of not being able to reduce the viscosity to the extent that consumers cannot detect it, and not being able to provide the same amount of fiber
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Embodiment 1
[0045]by adding about 0.15-1 wt% based on the wt% of orange pomace fiber of an enzyme mixture comprising pectinase alone or in combination with hemicellulase and / or cellulase and heating to at least about 25°C, Enzymatic treatment of orange pomace. Enzyme treatment residues can be micronized / homogenized to achieve compositional consistency and deactivated.
[0046] The enzyme-treated slag is added to a food-safe liquid, for example, 100% non-concentrated (NFC) orange juice, the content of which is shown in Table 3 below. The mixture was stirred for 10 minutes. The fiber content (wt% based on the total weight of the pomace) and viscosity values of the resulting beverage products are shown in Table 3. As can be seen from the data shown in Table 3, beverages can be formulated with enzyme-treated residues in an amount of 1-40% by weight of the beverage, which corresponds to a viscosity of 1-1800 centipoise, and more specifically 5-1780 centipoise. At higher viscosities, the b...
Embodiment 2
[0055] by adding about 0.15-1 wt% based on the wt% of orange pomace fiber of an enzyme mixture comprising pectinase alone or in combination with hemicellulase and / or cellulase and heating to at least about 25°C, Enzymatic treatment of orange pomace. Enzyme treatment residues can be micronized / homogenized to achieve compositional consistency and deactivated.
[0056] The enzymatically treated grounds described above are combined with purees and juices to form a scoopable beverage product having a viscosity of greater than 3000 centipoise as measured with a Brookfield rotational viscometer at 20°C. More specifically, 30-40% by weight of pomace is added to an equal amount of fruit and / or vegetable puree, the remainder of the beverage product being formed from fruit and / or vegetable juice to produce a viscosity greater than 3000 centipoise, more specifically between 3000- Beverage products between 4000 centipoise. Even more specifically, 35.98 wt% of orange pomace, an equal amou...
Embodiment 3
[0060] by adding about 0.15-1 wt% based on the wt% of orange pomace fiber of an enzyme mixture comprising pectinase alone or in combination with hemicellulase and / or cellulase and heating to at least about 25°C, Enzymatic treatment of orange pomace. Enzyme treatment residues can be micronized / homogenized to achieve compositional consistency and deactivated.
[0061] In this exemplary embodiment, the pomace is combined with fruit purees and juices, and a viscosity increasing ingredient to form a scoopable beverage product having a viscosity of greater than 2000 centipoise measured using a Brookfield rotational viscometer at 20°C. measured. More specifically, 10-20 wt% pomace may be added to a fruit and / or vegetable puree comprising a viscosity increasing ingredient in the range of 1-5 wt%, in an amount between 30-40 wt%. Juice was also added in an amount between 40-54 wt%, resulting in a beverage with a viscosity between 2000-3000 centipoise. In a more specific example, as s...
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