Preparation method of texture recombined instant fruit pieces and simulated fruit chips
A technology of fruit crisps and fruit pieces, which is applied in the fields of fruit and vegetable preservation, sugar preservation of fruits/vegetables, freezing/refrigeration preservation of fruits/vegetables, etc. Low hardness and brittleness to achieve the effect of improving chemical stability, bright color and fast dissolution speed
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Embodiment 1
[0032] The invention provides a kind of artificial fruit chips, and its preparation method is as follows:
[0033] 1) selection: select mango as raw material;
[0034] 2) Pretreatment: remove the inedible part of the mango and clean it;
[0035] 3) Juicing: use a belt juicer to extract mango juice;
[0036] 4) Filtration: mango juice is filtered to obtain fruit juice;
[0037] 5) Deployment: In the state of continuous stirring and homogenization, add auxiliary materials to the fruit juice in the following order: a) add 4% high-amylose corn starch; b) add 1% low-ester pectin; c) add citric acid to adjust the pH to 3.8;
[0038] 6) Homogenization: put the prepared fruit juice in a homogenizer, and homogenize twice;
[0039] 7) 3D printing modeling: pass the homogenized fruit juice through the heat exchanger to keep the temperature at 40-45°C, then put it into the hopper of the 3D printer, and print the fruit slices according to the program. The thickness of the fruit slices ...
Embodiment 2
[0045] The invention provides a kind of instant fruit piece, and its preparation method is as follows:
[0046] 1) selection: select pears as raw material;
[0047] 2) Pretreatment: remove the inedible parts of the pears and clean them;
[0048] 3) Juicing: use a belt juicer to extract pear juice;
[0049] 4) Filtering: filtering the pear juice to obtain fruit juice after filtering;
[0050] 5) Blending: In the state of continuous stirring and homogenization, add auxiliary materials to the fruit juice in the following order: a) add 0.5% high-amylose corn starch; b) add 7% low-ester pectin; c) 0.05% calcium chloride ; d) adding citric acid to adjust the pH to 3.1;
[0051] 6) Homogenization: put the prepared fruit juice in a homogenizer, and homogenize 3 times;
[0052] 7) 3D printing modeling: the homogenized fruit juice is kept at a temperature of 40-45°C through a heat exchanger, then loaded into the hopper of the 3D printer, and the fruit pieces are printed according to...
Embodiment 3
[0058] The invention provides a kind of instant fruit piece, and its preparation method is as follows:
[0059] 1) selection: select blueberry as raw material;
[0060] 2) Pretreatment: remove the inedible parts of the blueberries and clean them;
[0061] 3) Juicing: use a belt juicer to extract blueberry juice;
[0062] 4) Filtration: filter the blueberry juice to obtain the original fruit juice;
[0063] 5) Blending: In the state of continuous stirring and homogenization, add auxiliary materials to the fruit juice in the following order: a) add 1.5% high-amylose corn starch; b) add 3.5% low-ester pectin; c) 0.1% calcium chloride and the gallic acid of 0.5g / kg; d) adding citric acid to adjust the pH to 3.4;
[0064] 6) Homogenization: put the prepared fruit juice in a homogenizer, and homogenize twice;
[0065] 7) 3D printing modeling: the homogenized fruit juice is kept at a temperature of 40-45°C through a heat exchanger, then loaded into the hopper of a 3D printer, and...
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