499results about "Fruits/vegetable preservation using sugars" patented technology

PCT No. PCT/AU96/00824 Sec. 371 Date Jun. 22, 1998 Sec. 102(e) Date Jun. 22, 1998 PCT Filed Dec. 20, 1996 PCT Pub. No. WO97/23138 PCT Pub. Date Jul. 3, 1997A package of exposed fresh fruit including cut pieces of fruit, a packaging material and an edible gel. The packaging material encloses the fruit and allows transmission of oxygen and carbon dioxide to maintain an atmosphere about the fruit of at least 2% oxygen. The edible gel coats exposed surfaces of the fruit. The gel coating includes an anti-oxidant to retard browning and sufficient acidic constituents to establish and maintain on the exposed surfaces of the fruit a pH below 3.

The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate natural fruit chip product comprising: (a) adding a fruit ingredient and water to a heated kettle; (b) adding buffer, sugar and pectin to the fruit ingredient and water; (c) boiling the buffer, sugar and pectin fruit ingredient and water mixture to hydrate the pectin; (d) adding liquid sugar to the mixture and continuing to boil the mixture until excess water is boiled away; (e) adding sugar to the mixture in the kettle to reduce the temperature of the mixture and increase solids concentration; (i) transporting the mixture from the kettle through a heat exchanger to raise the temperature of the mixture; (g) adding acid and flavoring mix to the mixture and mixing the acid/flavour into the mixture; (h) passing the mixture into a heated depositor and dispensing the mixture onto a surface in the form of discrete fruit chips; (i) retaining the fruit chips on the surface until they lose heat and form a stable gel; (j) transporting the gelled fruit chips through a zone to remove excess moisture and enhance gel strength of the fruit chips; and (k) transporting the fruit chips through a cooling zone so that the fruit chips lose further heat and reach ambient temperature.

The invention relates to a method of manufacturing a texturised proteinaceous meat analogue having a relative water activity of less than about 0.8, comprising proteinaceous materials selected from the group consisting of defatted soy flour, soy meal, soy concentrate, cereal gluten (in vital or starch containing form) and egg white powder, edible binding and cross-linking compounds, and a humectant of glycerol and glucose, and the products thereof. The mixture is converted into hot lava, extruded and cooled.

A method for keeping bamboo shoots fresh comprises peeling, removing stumps, cutting and washing; and removing green, pickling and dehydrating until the water content is lower than or equal to 12%. The green removal is carried out by heating the pretreated bamboo shoots in hot water at 90-96 DEG C for 3-5 minutes. The pickling includes mixing the green-removed bamboo shoots with 1-5 wt% of edible salt and 2-7 wt% of saccharide compound, stirring intensively and standing for 5-20 minutes. The fresh bamboo shoots treated by the method allow a refreshing time of above 12 months, and can be restored with a restoring degree of 95% after being soaked in water. The restored bamboo shoots have toughness and crisp and fresh texture, appears uniformly in yellow brown and can retain the original color, flavor and taste of the fresh bamboo shoots. A detection result shows that the nutritional ingredients such as 17 amino acids can be kept above 95%.

A preparation process of a fruit can is characterized in that the formula of the fruit can includes following materials by weight: 55%-60% of fruits, 8%-10% of sugar mixture, 0.3% of citric acid, 0.2% of neotame, 0.05% of vitamin C and the balance of water, the sugar mixture includes 60%-70% of xylitol and 30%-40% of fructose, and the xylitol is a novel sweetener and an intermediate of saccharometabolism in a human body and can penetrates through a cell membrane to be absorbed and utilized by tissues without the promotion of insulin under the condition that the saccharometabolism is influenced due to the shortage of insulin in a human body, so that the glycogen is promoted to be synthesized, the nutrition and energy are provided for cells, and the blood glucose value cannot be increased. The fruit can provided by the invention is a low-sugar fruit can which has beautiful pulp color and good mouthfeel and is suitable for the old and the young.

The invention discloses a color protection fresh keeping method of fresh cut tubers, which belongs to the technical field of fruit and vegetable fresh keeping. After being peeled, sliced, soaked by color protecting liquid, blanched, soaked by sugar, drained and packed, sampled fresh or stored tuber raw materials are refrigerated without suffering from browning reaction. The invention is easy to operate, has short period and can be widely used for keeping fresh cut vegetable fresh, such as potatoes, sweet potatoes, yams, and the like which are prone to browning reaction and provides a new thought for increasing the edible safety of clean tuber vegetables and extending the shelf life of products.

The invention provides a dehydration processing method for the cabbage, and includes the following procedures: selecting materials; spraying and rinsing by flowing spray salt water; cutting off the root; cutting out the white leaf in the inner core of the cabbage and the exceptional rotted leaf, the exceptional yellow core, and the exceptional withered core; cutting off the core-cut cabbage, and selecting the big blocks, the hard stem, and the foreign bodies out; winnowing by a fan, and removing the leftover bits and pieces and the foreign bodies; placing the winnowed cabbage in the clean water for bubble rinsing again, sterilizing and killing enzyme by blanching and scalding; placing the cooled cabbage in a centrifuge for centrifugal drying; drying in three stages; seeking the foreign bodied out; and sealing, packing and loading in a storeroom. The invention conducts effective protective processes during the process course, and the dehydrated cabbage has high quality.

A method for producing a palatability enhancer for a companion animal food product, wherein the method includes combining at least one aroma chemical selected from 2-methylfuran, 2-methylpyrrole, 2-methyl-thiophene and dimethyl disulfide with an animal or vegetarian digest composition. Companion animal food products containing the palatability enhancer are also disclosed.

Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

The invention discloses a health-care canned litchi. The health-care canned litchi is prepared by steps of performing pretreatment, selecting, grading, washing fruit flesh, loading the washed fruit flesh in cans; heating, exhausting gas, performing sterilization and closing covers by microwave; cooling and the like, by using the materials of, by mass, 45-58% of litchi, 40%-55% of sugar juice, 0.5-2% of Chinese herbal medicine extract and 0.1-0.6% of citric acid. The health-care canned litchi solves the problems that the litchi easily causes fire if you eat too many; and the prepared canned litchi has a unique flavor, is moderate in sweetness and sourness and rich in nutrition, has the health-care effects for tonifying lung and soothing heart, invigorating spleen and stimulating appetite, and clearing heat and reducing the fire. In the method, the microwave is used to perform sterilization, exhaust the gas and close the covers. Compared with a conventional heating and sterilizing process, the microwave has the advantages of fast heating speed and short acting time, so that the color and flavor of the canned litchi can be retained relatively well, the canned litchi has long storage time and is not easy to brown.

The invention provides an application of seaweed oligosaccharide in fruit preservative preparation and a method thereof, and relates to the seaweed oligosaccharide. The oligosaccharide is obtained by directly degrading asparagus through an enzyme series generated by Flammeovirga Pacifica H2, and is a mixture of 4-8 sugars. The invention further provides a method for carrying out fruit preservation by utilizing the oligosaccharide. The method comprises the following steps of: placing fruits at a ripe period into the seaweed oligosaccharide with the concentration of 80-160 mg/L to be immersed for 1-5 minutes; and taking out and drying, and placing into a refrigeration storage to be stored or storing at a room temperature. The seaweed oligosaccharide prepared by the asparagus can obviously prolong a storage period of the fruits and the shelf life of the fruits; secondly, the method is simple, the cost is low and the popularization and application can be easy to realize; and thirdly, the used oligosaccharide belongs to a natural extractive, damages to a human body caused by using a chemical preservative is avoided, and the environment can not be polluted.

Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between the layers of plastic film, creating a vacuum inside said flexible bag at a vacuum value of not less than 0.2 bar, then immediately sealing the bag and submitting it to heat treatment. The heat treatment step includes a first sub-step of 15-25 minutes duration to rapidly bring the package up to a temperature of 105° C., a second sub-step of 5-15 minutes duration to hold the package at that temperature, and a third sub-step of 5-15 minutes duration to rapidly cool the package down to a temperature of 4° C.

Nutrients rich low fat, high fiber carrot product comprising 20 - 50% by weight of fiber of which 15 - 40% by weight is insoluble and 5 - 10% by weight is soluble, 0.1 - 1.0% by weight of fat, 10 - 55% by weight of carbohydrates, 0.02 - 1% by weight of carotenoids and vitamins and 5 - 10% by weight of minerals and trace elements. A process for the preparation of the carrot product comprising the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1 - 10% by weight of the juice. A formulation of the carrot product mixed with excipients.

An apparatus and method for producing a fruit product from a fruit, the fruit including soluble fruit components. The method for producing a fruit product, the fruit product including soluble fruit components, extracts a desired amount of the soluble fruit components from the fruit and infuses the extracted fruit with an infusion liquid having an amount of sugar and an amount of soluble fruit components, the amount of soluble fruit components formulated to diffuse a predetermined amount of the soluble fruit components remaining in the extracted fruit into the infusion liquid. The apparatus comprises a tank having a top opening, a sidewall, a bottom, and a bottom opening; the top opening of the tank being larger in size than the bottom opening of the tank; first piping disposed within the tank, the first piping allowing fluids to disperse around the circumference of the tank; second piping disposed within the tank, the second piping allowing fluids to disperse over the top opening of the tank; and a stirring arm disposed within the tank, the stirring arm capable of circulating the contents of the tank.

The invention discloses a botanical fresh keeping agent for fruits and vegetables. The botanical fresh keeping agent for fruits and vegetables is prepared from effective components comprising the following raw materials: 0.1-20% of a Salvia miltiorrhiza ethanol extract, 0.1-2% of a chitosan oligosaccharide, 6-12% of salicylic acid, 1-15% of an emulsifier, 0-20% of a solvent, and the balance water, wherein the sum of percentages of the raw materials is 100%. The botanical fresh keeping agent for fruits and vegetables prepared in the invention has a good fresh keeping effect, is used through adding water and coating, has a very good inhibition effect on pathogens easily appearing in the storage process after the fruit and vegetable picking, has a certain inhibition effect on picked fruit and vegetable rot, has a very good fresh keeping effect on the picked fruits and vegetables, and has the advantages of simple processing technology, low cost, and according with present fresh keeping agent development trends, so the botanical fresh keeping agent has good exploitation application potentials.

A method of producing a sugar free chocolate composition comprising the steps of: thoroughly mixing at least the following ingredients: 1 to 60% by weight agave syrup; and 25 to 99% by weight cacao liquor; so as to produce an aqueous solution; conching the aqueous solution; evaporating water from the aqueous solution utilizing an additional water removal means during the conching step to provide a conched chocolate; tempering the conched chocolate to provide a chocolate product; and forming the chocolate product.