Fruit granule and puree raw pulp and preparation technology thereof

A preparation process and fruit puree technology, which is applied in the field of fruit puree and its preparation technology, can solve the problems of loss, easy breakage, softening of fruit pieces, etc., and achieve the effects of increasing hardness, deepening permeability, and improving taste

Pending Publication Date: 2019-08-20
莱阳海特尔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the most widely used traditional autoclaving treatment technology is used in fruit processing operations, but at the same time it also loses some natural antioxidant active ingredients of fresh-cut fruit, such as carotene and vitamin C, which reduces the nutritional quality and even An unpleasant flavor is produced, and the product has problems such as softening of the fruit block, poor hardness, and peeling of the pulp. The amount of calcium chloride used in the alkaline hardening treatment technology is more likely to produce peculiar smell or even bitter taste of the product, which directly affects the quality of the product and is not easy to be consumed. accept
In view of the problem that the fruit grains are soft and easily broken after sterilization, it is necessary to establish a more effective method for hardening and sterilizing fruit grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The content of fruit pulp is 50%, the content of white sugar is 8%, the content of pectin is 0.5% and the content of citric acid is 0.2%. Fruit pulp is composed of berries, berry-like drupes, peaches and cherry tomatoes One or more of them are mixed according to the mass percentage ratio of 1:1:1:1.

[0032] The present invention provides another technical solution, a preparation process of fruit soluble fruit puree, comprising the following steps:

[0033] Step 1: Diced: Choose 7 to 8 mature, non-rotten and disease-spotted defective fruits as raw materials, pour the selected fruits into different containers according to their diameter or volume, pour them into clean water and place them 10-20 minutes, then rinse with clean water for 2 minutes, dice the fruit, and place the pulp and juice dug out before dicing into different containers for ultrasonic and ultra-high pressure processing;

[0034] Step 2: Pulping: Pour the diced fruit into a beater to make a pulp. The ape...

Embodiment 2

[0041] Preparation of peach fruit granule fruit pulp:

[0042] Step 1: Select ripe peaches without rot and lesions as raw materials, pour them into clean water and place them for 10-20 minutes, then rinse them with clean water for 2 minutes, dice the fruits, and place the pulp and juice dug out before dicing in different places. In a container, process under high pressure and ultrasonic for 10min;

[0043] Step 2: Pour the diced fruit into a beater to make pulp, then pour the diced fruit into the container and keep stirring, the temperature is 80-100°C;

[0044]Step 3: Stir the solution made of white granulated sugar, fruit acid and citric acid evenly, make 60%~80% thick syrup with granulated sugar, dilute citric acid with water 2~5 times according to its weight, pour it into the fruit pulp and heat the container Temperature, after the fruit pulp is heated and softened, it is evaporated and concentrated, and the vacuum pot is turned on after completion;

[0045] Step 4: Quic...

Embodiment 3

[0049] Preparation of cherry fruit granule fruit puree:

[0050] Step 1: Select cherries, wash them with tap water, remove the pits, cut them in half for later use, submerge the fruits in clean water, and place them for 10-20 minutes;

[0051] Step 2: Put the cherries in a container, add white sugar, mix well and let stand for 3 to 5 hours, pour the fruit and liquid into the cooking pot, cook for half an hour to cool, and then stand under high-pressure ultrasonic waves after cooling;

[0052] Step 3: Take 25% of the pulp and pour it into a beater to make a pulp, then pour the diced fruit into the container and keep stirring. The solution of white sugar, pectin and citric acid used in the ingredients is diluted and poured Put it into the fruit pulp, evaporate and concentrate under reduced pressure, keep the temperature of the solution above 75°C, and the sugar content of the concentrated solution meets the specified requirements;

[0053] Step 4: Heat the original pulp to main...

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PUM

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Abstract

The invention discloses fruit granule and puree raw pulp and a preparation technology of the fruit granule and puree raw pulp. The fruit granule and puree raw pulp is prepared by dicing, pulpifying, batching, heating, filling, cooling and finished product forming, and comprises the following raw materials in percentage by mass: 40-60% of diced fruit pulp, 5-10% of white granulated sugar, 0.2-0.5%of pectin and 0.1-0.2% of citric acid, wherein the diced fruit pulp is prepared by mixing one or more of berries, berry-shaped stone fruits, peaches and cherry tomatoes at a ratio of 1:1:1:1. During use of jam prepared by the method, when ultrasound waves are propagated in a medium, an ultrasound cavitation phenomenon can be generated; pulp can generate and break fine bubbles by generated vibrating pressure; structure components of cells are damaged; an ultra-high pressure processing unit further improves permeability of the cells; and the rigidity of fruit granules is improved.

Description

technical field [0001] The invention relates to a puree of fruit granules and puree, in particular to a puree of fruit granules and puree and a preparation process thereof. Background technique [0002] At present, the most widely used traditional autoclaving treatment technology is used in fruit processing operations, but at the same time, some natural antioxidant active ingredients of fresh-cut fruits are lost, such as carotene, vitamin C, etc., which reduces the nutritional quality and even An unpleasant flavor is produced, and the product has problems such as softening of the fruit block, poor hardness, and peeling of the pulp. The amount of calcium chloride used in the alkaline hardening treatment technology is large, which may cause the product's peculiar smell or even bitter taste, which directly affects the product quality and is not easy to be consumed. accepted. In view of the problem that the fruit grains are soft and easily broken after sterilization, it is nece...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12
CPCA23L21/12
Inventor 董海
Owner 莱阳海特尔食品有限公司
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