Fruit pulp preservation method and application thereof

Abstract

The invention discloses a fruit pulp preservation method and application thereof, and relates to the technical field of food processing. The invention provides a fruit pulp fresh-keeping method which comprises the following steps: (1) pretreating fruits to obtain fruit pulp, immersing the fruit pulp into a calcium salt solution, performing vacuum treatment, and continuously soaking the fruit pulp subjected to vacuum treatment; (2) immersing the fruit pulp treated in the step (1) into a composite thickening agent solution; the composite thickening agent is prepared from the following components in parts by weight: 70 to 100 parts of sodium alginate, 0 to 20 parts of curdlan and 0 to 15 parts of carrageenan; and (3) immersing the fruit pulp treated in the step (2) into a calcium salt solution to obtain the preserved fruit pulp.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for fruit pulp and an application thereof. Background technique [0002] Food and beverages bring convenience and variety to life, and the market is huge. In order to improve the consumer experience, we must continue to innovate and develop new products. At the same time, the biggest food consumption trend is to return to nature. Under this trend, a batch of real pulp and grains are added to replace pearls, coconuts, and crystal balls. Beverages gradually occupy the market and are widely loved by consumers. However, the application of fruits in beverages is limited to freshly prepared foods, and rarely appears in Changbao’s food and beverages. This is mainly limited by the bottleneck of stability such as appearance (shape, color), and flavor. Take mango and lychee as examples. After pasteurization or high-temperature sterilization of Changbao Beve...

AI Technical Summary

Problems solved by technology

However, the application of fruits in beverages is limited to freshly prepared foods, and rarely appears in Changbao’s food and beverages. This is mainly limited by the bottleneck of stability such as appearance (shape, color), and flavor. Take mango and lychee as examples. After pasteurization or high-temperature sterilization of Changbao Beverage, the pulp texture is soft and rotten, the color is brown, the sweetness and acidity of the fruit itself are reduced, and the flavor is significantly reduced

At present, fruit long-term preservation products are mainly canned fruit and freeze-dried fruit pieces. A large amount of edible sugar and additives are added to canned fruit to maintain the appearance of the fruit, but there are still problems of browning of the pulp and change in flavor. The processing cost of freeze-dried fruit is high and sweet. High degree, distorted taste

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