Processing technology of minced fruits

Abstract

The present invention discloses a processing technology of minced fruits. The processing technology comprises the following steps: washing is conducted: selected fruits are put into an ultrasonic washing pool to be washed, 60 parts of flour, 23 parts of edible salt and 13 parts of NaHCO3 are added into 1,000 parts of water according to parts by weight, static filtration is conducted, and the filtration is conducted as follows: a 150-mesh stainless steel filter net is used for filtration and repeated washing is conducted for twice. Firstly, the processing technology of the minced fruits improves taste of the minced fruits and does not need chemical flavor enhancing agents; secondly, fruit peels are enzymatic hydrolyzed and added to fruit pulp, and the fruit pulp can also be enzymatic hydrolyzed to further improve the taste of the minced fruits; then the processing technology can avoid that a long-term high-temperature treatment can degrade nutrients in the minced fruits, improves storage time of the minced fruits, and can better reflect the taste of the minced fruits; and due to the fact that not any chemical products are added in the manufacture process, the prepared minced fruitsare healthier and bring better prospects for use.

Description

technical field [0001] The invention relates to the field of fruit puree, in particular to a fruit puree processing technology. Background technique [0002] Fruit puree is made of fruit and is generally used to make moon cakes and other food fillings. With the development of science and technology, people have higher and higher requirements for fruit puree, resulting in the traditional fruit puree processing technology can no longer meet people's use needs; [0003] The existing fruit puree processing technology has certain disadvantages in use. During the production, because the fruit pulp contains a small amount of taste stimulants, the taste of the fruit puree is relatively light, and various chemical reagents need to be manually added. To improve the taste of fruit puree, some stable reagents need to be added to the chemical reagents in order to stabilize the chemical reagents. These reagents are difficult for the human body to absorb and affect the balance of trace ele...

AI Technical Summary

Problems solved by technology

[0002] Fruit puree is made of fruit and is generally used to make moon cakes and other food fillings. With the development of science and technology, people have higher and higher requirements for fruit puree, resulting in the traditional fruit puree processing technology can no longer meet people's use needs;

[0003] The existing fruit puree processing technology has certain disadvantages in use. During the production, because the fruit pulp contains a small amount of taste stimulants, the taste of the fruit puree is relatively light, and various chemical reagents need to be manually added. To improve the taste of fruit puree, some stable reagents need to be added to the chemical reagents in order to stabilize the chemical reagents. These reagents are difficult for the human body to absorb and affect the balance of trace elements in the human body. Secondly, the existing sterilization methods are only The constant temperature inactivates the bacteria inside the fruit puree. Some bacteria with high stability are difficult to kill. At the same time, these bacteria will accelerate the deterioration of the fruit puree and reduce the storage time. Therefore, we propose a fruit puree processing technology.

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