Cold fresh pulp preparation method

A fruit pulp and cold fresh technology, which is applied in the field of preparation of cold fresh fruit pulp, can solve problems such as difficult stratification and precipitation, and achieve the effects of reducing nutrient damage, benefiting human body absorption, and refining particle size

Inactive Publication Date: 2013-08-07
叶波 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved in the present invention is to reduce the oxidation factor in the fresh-keeping process, improve the freshness of the fruit pulp and the original taste; adopt the ultra-micron fiber fruit-dissolving technology, so that the fruit pulp can be dissolved in water immediately, and it is not easy to stratify and precipitate , more conducive to human nutrient absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, prepare chilled fresh mango pulp

[0019] 1) Preparation materials: 1000 grams of fresh mango diced meat, add 300 grams of water and 400 grams of fructose.

[0020] 2) Coarse pulp preparation: Use the jm-fb split colloid mill for primary grinding, and grind the mixture of diced fruit into a coarse pulp, and the measured particle size is 20-40 μm. Technical requirements: The temperature is controlled at 30°C during grinding.

[0021] 3) Fruit soluble fiber: Use ATS-100b ultra-high pressure homogenizer to homogenize the coarse pulp through ultra-high pressure homogeneous grinding, and the working pressure is 60~80Mpa to obtain the finished pulp, and the pulp ultrafine fiber is soluble in water. Technical requirements: fruit-soluble fiber nano-scale, homogeneous grinding temperature control at 15 ℃. The measured particle size is 200-800nm.

[0022] 4) Vacuum liquid packaging: use 400-type vacuum packaging machine for quantitative packaging, and the packagi...

Embodiment 2

[0026] Embodiment 2, prepare cold fresh purple sweet potato pulp

[0027] 1) Preparation materials: Wash 1000g fresh purple sweet potato and cut into cubes, steam in a pot for 20 minutes, add 500g fructose and 400g water to mix. The room temperature described in step 2) and step 5) is controlled at 28°C.

[0028] Subsequent steps are the same as in Example 1.

[0029]

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Abstract

The present invention relates to a cold fresh pulp preparation method. The technical problem solved by the present invention is to reduce oxidation during a fresh keeping process, improve pulp freshness and improve original taste. A super micron fiber fruit dissolving technology is adopted, such that the pulp is instantly dissolved in water, layering and precipitation are not easily generated, and nutrition is easily absorbed by human body. The preparation method comprises the following steps: 1) preparing a material; 2) adopting a colloid mill to prepare a coarse pulp; 3) preparing fruit dissolving fibers, wherein the coarse pulp is grinded into fruit dissolving fibers through a super high pressure homogenizer, a particle size is less than or equal to 800 nm, super high pressure homogenizer working pressure is 60-80 Mpa, and a grinding temperature is controlled to less than or equal to 20 DEG C; 4) carrying out vacuum liquid state sub-packaging; 5) carrying out super high pressure low temperature sterilization; 6) carrying out low temperature quick partial-freezing, wherein the sterilized pulp is placed into a low temperature quick partial-freezing machine, a freezing temperature is -30 to -35 DEG C, and a freezing time is 6-15 min; and 7) carrying out low temperature cold preservation, wherein a temperature is less than or equal to -18 DEG C.

Description

technical field [0001] The invention relates to a fruit post-processing technology, in particular to a preparation method of cold fresh fruit pulp. Background technique [0002] Fresh melons, fruits and vegetables are rich in nutrition but cannot be preserved; some beans, tubers and nuts are nutritious but not easily absorbed by the body. For a long time, the preservation of dried and fresh fruits and vegetables has been based on the technology of high-temperature sterilization and low-temperature freezing. For example, Chinese patent document CN1846541 adopts a high-temperature enzymatic sterilization process in the process of preparing fruit pulp. The deep processing of dried and fresh fruits and vegetables is nothing more than making cans or squeezing juice to make pulp. The pulp preparation method using high-pressure homogeneous treatment represented by Chinese patent document CN1099949 is particularly effective in retaining nutrients and promoting human body absorption....

Claims

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Application Information

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IPC IPC(8): A23L2/02
Inventor 叶波龙翠连
Owner 叶波
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