Fruit granule and puree raw pulp and preparation technology thereof

Abstract

The invention discloses fruit granule and puree raw pulp and a preparation technology of the fruit granule and puree raw pulp. The fruit granule and puree raw pulp is prepared by dicing, pulpifying, batching, heating, filling, cooling and finished product forming, and comprises the following raw materials in percentage by mass: 40-60% of diced fruit pulp, 5-10% of white granulated sugar, 0.2-0.5%of pectin and 0.1-0.2% of citric acid, wherein the diced fruit pulp is prepared by mixing one or more of berries, berry-shaped stone fruits, peaches and cherry tomatoes at a ratio of 1:1:1:1. During use of jam prepared by the method, when ultrasound waves are propagated in a medium, an ultrasound cavitation phenomenon can be generated; pulp can generate and break fine bubbles by generated vibrating pressure; structure components of cells are damaged; an ultra-high pressure processing unit further improves permeability of the cells; and the rigidity of fruit granules is improved.

Description

technical field [0001] The invention relates to a puree of fruit granules and puree, in particular to a puree of fruit granules and puree and a preparation process thereof. Background technique [0002] At present, the most widely used traditional autoclaving treatment technology is used in fruit processing operations, but at the same time, some natural antioxidant active ingredients of fresh-cut fruits are lost, such as carotene, vitamin C, etc., which reduces the nutritional quality and even An unpleasant flavor is produced, and the product has problems such as softening of the fruit block, poor hardness, and peeling of the pulp. The amount of calcium chloride used in the alkaline hardening treatment technology is large, which may cause the product's peculiar smell or even bitter taste, which directly affects the product quality and is not easy to be consumed. accepted. In view of the problem that the fruit grains are soft and easily broken after sterilization, it is nece...

AI Technical Summary

Problems solved by technology

[0002] At present, the most widely used traditional autoclaving treatment technology is used in fruit processing operations, but at the same time it also loses some natural antioxidant active ingredients of fresh-cut fruit, such as carotene and vitamin C, which reduces the nutritional quality and even An unpleasant flavor is produced, and the product has problems such as softening of the fruit block, poor hardness, and peeling of the pulp. The amount of calcium chloride used in the alkaline hardening treatment technology is more likely to produce peculiar smell or even bitter taste of the product, which directly affects the quality of the product and is not easy to be consumed. accept

In view of the problem that the fruit grains are soft and easily broken after sterilization, it is necessary to establish a more effective method for hardening and sterilizing fruit grains