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Method for changing ingredients of dried fruit with physical means and made dried fruit thereof

A dried fruit and means technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of product sticking together, loss during storage, difficulty, etc., and achieve the effect of concentrated flavor, easy operation, and good taste

Inactive Publication Date: 2010-06-23
胡晓丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If you use volatile food flavors or nutrients (plant essential oils), it is easy to lose during storage
At the same time, this method is difficult for liquid bioactive substances (for example, deep-sea fish oil, vitamin E). If deep-sea fish oil, vitamin E, etc. are applied to the outer surface of dried fruit, it is easy to leak or cause the product to stick together

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1 Milky raisins

[0026] Commercially available raisins, after being properly moistened and heated, the pulp and skin are elastic, and the condensed milk (suspension) can be injected with a syringe. Inject about 0.01 to 0.05 ml per raisin. After the needle is pulled out, the injection solution basically does not overflow. After the processed raisins containing condensed milk are dried in an oven at 40 to 60 degrees Celsius for 12 hours, the appearance of the product is no different from that of ordinary raisins. But after tasting, it has the sweetness and texture of raisins, and has a strong milk aroma. Both adults and kids love it.

Embodiment 2

[0027] Embodiment 2 contains the raisin of vitamin E

[0028] Commercially available raisins, when properly moistened and heated, have elastic flesh and skin. Use about 3 ml of condensed milk (suspension), add 0.5 g of vitamin E (about 800 UI-international units), and after stirring evenly, inject the above suspension into 100 treated raisins with a syringe. The volume is about 0.03ml. After the needle is pulled out, the injection solution basically does not overflow. After the injected raisins are dried in an oven at 40 to 60 degrees Celsius for 12 hours, the appearance of the product is no different from ordinary raisins. But after tasting, it has the sweetness and texture of raisins, and has a strong milk aroma. Both adults and kids love it. Eating 100 processed raisins is equivalent to taking 800UI-international units of vitamin E, which increases nutrition.

Embodiment 3

[0029] Embodiment 3 contains the raisin of zinc gluconate

[0030] Commercially available raisins, when properly moistened and heated, have elastic flesh and skin. Use 2 ml of edible water, add 0.1 (100 mg) zinc gluconate, add 4 g of sucrose, stir well, add 1 ml of condensed milk, inject the above solution into 100 processed raisins with a syringe , the average injection volume of each raisin is about 0.03 ml. After the needle is pulled out, the injection solution basically does not overflow. After the injected raisins are dried in an oven at 40 to 60 degrees Celsius for 12 hours, the appearance of the product is no different from ordinary raisins. But after tasting, it has the sweetness and texture of raisins, and has a strong milk aroma. Both adults and kids love it. Eating 100 processed raisins is equivalent to taking 0.1 gram (100 mg) of zinc gluconate, which increases nutrition.

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PUM

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Abstract

The invention relates to a method for changing ingredients of dried fruit with physical means, which characterized in that: making edible material into fluid, injecting the fluid into dried fruit or fresh fruit, and selectively performing drying treatment; preferably, the dried fruit or fresh fruit is directly injected or injected after pre-treatment, the edible material contains nutrient substance, bioactive substance and / or edible substance capable of changing taste and / or mouthfeel, the nutrient substance contains multi vitamin, biotin, mineral substance and / or trace elements, the edible substance is condensed milk or sweetener such as xylitol or cane sugar, and the fluid contains liquid and semisolid. The invention also provides dried fruit made by the method. The method of the invention has smart conception, and is simple to operate, with the method, the edible material such as bioactive substance, nutrient substance and / or edible substance capable of changing taste and / or mouthfeel can be wrapped in the dried fruit, and is not easy to be oxidized or volatilize, the mouthfeel is better, the taste is more concentrated, the nutrition is various, the dried fruit is rich in nutrition and is suitable for promotion and application in large scale.

Description

technical field [0001] The present invention relates to the technical field of nutritional health care or functional food, in particular to the technical field of dried fruit, specifically refers to a method for changing the composition of dried fruit (dehydrated fruit) by physical means, especially the nutritional content, bioactive components, flavor and and / or method of mouthfeel, and dried fruit made therefrom. Background technique [0002] Dehydration of fruit (fresh fruit) into dried fruit (i.e. dehydrated fruit) is a method to prolong its shelf life and prevent deterioration. During the production process, the water is reduced, and the sugar and nutrients in the fruit are relatively concentrated, so that the growth of microorganisms is inhibited. At the same time, the volume of the fruit can be reduced to half of the original or smaller, which can save transportation costs and storage space. [0003] Dried fruit (including raisins, wolfberries, dried tomatoes, dried...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/30A23L29/00A23L33/15A23L33/16
Inventor 卢瑾煜刘安吉娜
Owner 胡晓丽
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