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Frozen food prepared from fresh fruits

A frozen food and fruit technology, which is applied in the field of frozen food and its manufacture, and the processing of fruit products. It can solve the problems of single taste of fresh fruit, no breakthrough of original fruit taste, destruction of fruit taste, nutritional components and fruit structure, etc.

Inactive Publication Date: 2003-12-31
马永生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional fresh fruit processing method is to make fruit juice, preserved fruit, jam, dried fruit, fruit wine, or canned fruit and other foods by processing fresh fruit. There are problems of loss of nutrients and waste of crude fiber components such as pomace during processing. Fresh fruit has a single taste and is inconvenient to store, and the fruit products after deep processing destroy the taste, nutritional components and fruit structure of the original fruit
For example, Chinese patent CN1155950A has improved some of the above-mentioned problems, but there are still complex technological processes, and the product has a single taste, and there is no breakthrough in the original taste of the fruit.
Chinese patent CN1110513A is a beneficial attempt to deep processing of fruit, in which the fruit is used in the manufacture of ice cream, but there are still problems of not being able to maintain the shape of the fruit and loss of nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Cut 50 kg of strawberries washed and destemmed into about 1-2 cm inside the strawberries with the tip of a stainless steel knife, and then rotate in a spiral shape to dig out the thick fibers inside the strawberries. Mix 20% of granulated sugar, 50% of milk, 7% of butter, 20% of water, 2% of eggs, 0.2% of stabilizer, and 0.8% of agar, and use conventional techniques in the prior art to make paste-like thick fillers. The stuffing is added to the strawberries, and then quick-frozen below -32°C, and the packaging is checked out of the warehouse. Store refrigerated at -18°C.

Embodiment 2

[0020] Cut 50 kg of apricots washed and depeded in half with the tip of a stainless steel knife, take out the apricot core, and then dig out the core with a stainless steel knife. 20% of soybean milk, 20% of honey, 50% of milk, 3% of butter, 6% of eggs, 0.2% of stabilizer and 0.8% of agar are mixed, and the paste-like thick filler is made by the conventional process in the prior art. The stuffing is added to the apricots, then quick-frozen below -32°C, and the packaging is inspected when they leave the warehouse. Store refrigerated at -18°C.

Embodiment 3

[0022] The proportioning of step as embodiment 2 filler is as follows:

[0023] 20% water, 60% cream, 15% sugar, 4.2% cornstarch, 0.8% agar.

[0024] The frozen food obtained by the above method not only keeps the original taste of the fruit, but also has the unique cool mouthfeel of the ice cream, and keeps the rich nutrition of the fresh fruit.

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PUM

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Abstract

The frozen food is produced with fresh fruit and through stoning, eliminating pedicel, washing, slicing or undercutting, adding stuffing, quick freezing at below minus 32 deg.c and other steps. It is suitable for all people and can result in feelings of both cold beverage and fruit.

Description

technical field [0001] The invention relates to a processing method of fruit products, in particular to a frozen food made from fresh fruits. It belongs to frozen food and its manufacturing technology. Background technique [0002] The traditional fresh fruit processing method is to make fruit juice, preserved fruit, jam, dried fruit, fruit wine, or canned fruit and other foods by processing fresh fruit. There are problems of loss of nutrients and waste of crude fiber components such as pomace during processing. Fresh fruit has a single taste and is inconvenient to store, and the fruit products after deep processing have destroyed the taste, nutritional components and fruit structure of the original fruit. For example, Chinese patent CN1155950A has improved some of the above-mentioned problems, but there are still complex technological processes, and the product taste is single, and there is no breakthrough in the original taste of the fruit. Chinese patent CN1110513A is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L19/00
Inventor 马永生
Owner 马永生