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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

Active Publication Date: 2022-04-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] An object of the present invention is to provide a method for preparing texture recombined instant fruit pieces and simulated fruit crisps, which integrates 3D printing technology and quick-freezing technology, and then integrates technologies such as freeze-thaw treatment, coating treatment and vacuum freeze-drying. Effectively solve the problems that 3D printing fruit pulp cannot be formed, the product has low hardness and brittleness, and the texture is soft

Method used

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  • Preparation method of texture recombined instant fruit pieces and simulated fruit chips

Examples

Experimental program
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Effect test

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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Abstract

The invention discloses a preparation method of texture recombined instant fruit pieces and simulated fruit crisps, comprising: step 1, pretreating the fruit, squeezing the juice and filtering it to obtain fruit juice; step 2, adding to the fruit juice Auxiliary materials, after mixing and homogenizing, obtain the original pulp for printing; Step 3, carry out 3D printing on the original pulp for printing, and perform quick-freezing and shaping at the outlet of the 3D printer to obtain fruit blocks or slices; Step 4, the Freezing and thawing the fruit pieces or slices; step 5, vacuum freeze-drying the freeze-thawed fruit pieces or slices; The invention effectively solves the problems that the 3D printing fruit pulp cannot be formed, the product has low hardness and brittleness, and the taste texture is soft, and provides an instant fruit block and simulated fruit integrating instant solubility, high crispness and high oxidation resistance Crisp.

Description

technical field [0001] The invention relates to the field of fruit processing. More specifically, the present invention relates to a method for preparing texture recombined instant fruit pieces and simulated fruit crisps. Background technique [0002] As an emerging manufacturing technology, 3D printing has good applications in food processing fields such as chocolate and starchy foods. However, due to its strong fluidity, 3D printing cannot be applied to 3D printing without adding a large amount of thickener or coagulant. Printing technology, directly using fruit pulp as a printing substrate is currently unable to print complex three-dimensional structures, and the existing technology usually only prints single-layer graphic structures. [0003] With the maturity of vacuum freeze-drying technology and equipment, the vacuum-frozen fruit crisps market is developing rapidly. Because of its advantages of convenience, nutrition and health, and easy to carry, it is favored by c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/41A23L29/30A23L2/395A23L2/44A23L3/3562A23P30/00
CPCA23L19/01A23L5/41A23L29/30A23L2/395A23L2/52A23L2/44A23L3/3562A23P30/00A23V2002/00A23V2200/048A23V2200/06A23V2200/22A23V2250/032A23V2250/124A23V2250/1578A23V2250/50724A23V2250/511A23V2250/5118A23V2300/10A23V2300/20A23L19/03A23P20/20A23P2020/253B33Y10/00A23B7/024A23B7/05A23B7/045A23B7/08B33Y80/00B33Y40/20A23G3/48A23G9/42
Inventor 易建勇毕金峰陈芹芹郭玉霞吴昕烨张星李旋
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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