CN1089788A - The edible composition that makes by the fruit of Actinidia - Google Patents
The edible composition that makes by the fruit of Actinidia Download PDFInfo
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- CN1089788A CN1089788A CN93118338A CN93118338A CN1089788A CN 1089788 A CN1089788 A CN 1089788A CN 93118338 A CN93118338 A CN 93118338A CN 93118338 A CN93118338 A CN 93118338A CN 1089788 A CN1089788 A CN 1089788A
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- composition
- fruit
- goods
- shearing force
- actinidia
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/30—Cleaning; Keeping clean; Sterilisation
- A23G9/305—Sterilisation of the edible materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
Abstract
The present invention is a kind of composition and manufacture method thereof that is made by the Actinidia fruit.The present composition is being subjected to presenting unique character when shearing force or shearing force add inflation: viscosity improves.This composition is had any different with the composition that obtains with other fruits, thereby a kind of useful selection is provided.Viscosity increases this unique character makes this composition be suitable for use as the substitute of many dairy products.Disclosed several embodiment is the application of this kind of this composition effect, comprises being used for making non-dairy food, as mayonnaise, ice milk goods, in order to imitation dairy products equivalent.
Description
The invention belongs to food manufacturing industry, particularly fruit, the especially Kiwi berry (Actinidia Chinensis) that belongs to about Kiwi berry (Actinidia).Typically, the similar puree of composition that makes by the method for the invention, its common feature is when being subjected to shearing force or when being subjected to shearing force and aeration simultaneously, viscosity increases to some extent, these characteristics make this composition be suitable for as making such as mayonnaise, and sweet food, ice fine jade drench the base-material of the such food of goods.
Many fruits have been developed and have been used for making fruit juice and puree.These fruit juice purees are widely used in making other food subsequently, usually are to be used to do basic material, inserts or flavouring agent.But all the known manufacturing fruit juice of reality and the method for puree all are based on optimum condition design that apple is handled and standardized.Regrettably, the fruit of Actinidia (wherein foremost is Kiwi berry (being Actinidia Chinensis)) has their own distinctive problems, and can not process according to known existing method.
For example, take Chinese gooseberry to be used as the representative of numerous this genus fruits, its fruit acidity is very high, chlorophyll (giving the fruit green), enzyme and other at other fruit, as common in the apple can be very not high with the equal content of the composition that any significant quantity exists.Therefore, adopt the processing conditions of other fruits all to be not suitable for Kiwi berry.
For example, pulp is easy to become olive drab(O or brown, and this is that the fruit juice producer is always in the problem that faces, because the juice product of brown can not be gone on the market.But,, needn't pay close attention to very much the problem of variable color, particularly when composition is to be used to make other product for the application of some product.
But, follow variable color can occur the variation of other products character simultaneously.Perhaps it should be noted that most a kind of offending sensation slowly that in throat, stays behind the promptly edible Kiwi berry goods of famous Kiwi berry " grabbing burns feels " among this.The reason that " grabbing burns feels " produces is still needed definite especially, but comprise chlorophyllous sex change in theory, be present in the skin of fruit and the composition, the existence of oxide in the hair usually, the existence of calcium oxalate, product interpolation and that originally reacted with regard to the composition that has and the existence of various other side reaction products.It is unfavorable occurring grabbing the factor of burning, because impair flavours in food products and quality.Therefore, can not be used for the many fields that to use originally, and it seems that this problem mainly be that this genuss fruit mutability and they do not tolerate in the existing fruit processing the quite processing of harshness and the result that causes owing to grab the problem Kiwi berry that burns.
Another problems of the existing methods of great majority are, the quality of the composition that they are produced only is similar to the quality of the fruit that obtains said composition, and often are the product that obtains or the composition quality quality not as good as natural fruits.In many cases, the product combination thing only is suitable for doing inserts, i.e. a kind of available when introducing fruit in finished product or form more easily.But the applicant has been found that under study for action some composition that contains in the Actinidia fruit can enlarge the purposes of prepared puree type composition, surpasses the said composition general service.
The applicant thinks now, comprises the pectin in the Kiwi berry in these compositions probably, thereby the puree type composition that the fruit by Kiwi berry is obtained has unique thickening capabilities when shearing force and/or aeration are arranged.The applicant thinks that also the fiber in the fruit may be to thickening also contribution to some extent.These fibers can be cellulose fibres, but should be noted that cellulose fibre also exists in other fruits, but these fruits do not present this character.So far, do not have this ability according to the Kiwi berry goods of prior art manufacturing, so all existing Kiwi berry compositions can not be used for some purposes of the present invention, such as being used for such as mayonnaise, sweet food and ice fine jade drench in the such thickener composition of based article.
So, the objective of the invention is to propose prior art problems, or provide a useful selection to the public at least.
Only by way of example others of the present invention are described below.
According to an aspect of the present invention, provide a kind of composition that obtains by the fruit of Actinidia, it is characterized in that its viscosity can increase at least to some extent when having shearing force to do the time spent or being subjected to shearing force and aeration simultaneously.
According to another aspect of the present invention, provide a kind of the same substantially composition, wherein volatile fruit component has been removed basically by the deodorization step.
The further aspect according to the present invention provides a kind of food with 40% swell increment, contains: by the composition that the Actinidia fruit obtains, described composition is characterised in that its viscosity is having shearing force to do time spent club's increase.
According to further aspect of the present invention, provide a kind of swell increment to be at least 40% ice milk goods, contain composition that obtains by the Actinidia fruit and the sweetener that contains a kind of monose or polysaccharide at least, and component wherein lives through the traditional ice cream manufacture process or the processing conditions of equipment.
The further aspect according to the present invention, a kind of preparation method for compositions is provided, said composition have under shearing force or add in shearing force under the situation of inflation can thickening feature, said composition is that the fruit by Actinidia obtains, preparation process may further comprise the steps:
-broken pure;
-peeling;
-deodorization.
The present invention mainly is the preparation of compositions at a kind of food that is suitable for use as or is used for being obtained by the Actinidia fruit.It is contemplated that Kiwi berry (Actinidia Chinensis) will be the most commonly used in application of the present invention as a kind of cash crop widely.
Most composition of the present invention more resembles puree rather than fruit juice with regard to its denseness.Therefore, composition of the present invention is most but needn't have the total solids content that is similar in the natural fruits that obtains it all.So just typically making a kind of 20 ℃ of following viscosity is 2000CP or bigger composition.So this composition can use according to the occupation mode of many purees, typically as inserts, become the means of introducing solid matter, or be used as flavouring agent etc.According to the present invention, also can obtain the composition of higher concentration, but in any concentration step, all need careful in addition because the thickening characteristic of composition can be easy to destroyed basically fall (seeing below literary composition).
But most examples of the present composition have a new feature, and promptly they can thickening at the general condition when making the ice milk goods with ice cream materials.In fact, most examples can thickening and viscosity increase when being subjected to shearing.For most examples, this characteristic can because or partly because inflation, or add the existence of sugar and strengthen to some extent.
This characteristic has only the present invention just to have, because other present known fruit products do not have this function, unless add quite a large amount of stabilizing agent or gelling agent.In many examples, still be not enough to provide a kind of many combination of features things that can catch up with the present composition even add these additives.The applicant notice have only two kinds other material can be subjected to shearing force (such as in turbine mixer or reduce the technology of insoluble particles size) time can thickening, they are cream and some microcrystalline cellulose cellulose product.Bear shearing force or shearing force can this unique characteristic of thickening when adding aeration, make the present composition can with other puree goods can not mode use.For example, can be used in be in many application with cream or dairy products to the present composition traditionally.The present composition has been successfully used in the prescription of ice milk and mayonnaise, and this composition is superior to many class dairy products far away in many aspects.
The present composition has and enables to simulate newborn based articles, as other qualities of cream.In case its characteristic is inflation, the bubble that is wrapped just can not discharge.Therefore, inflated composition can have the very high gas ability of holding (saying roughly, is the ability that keeps its gas charging degree), particularly when comparing with dairy products.For many examples, bubble is released, and composition turns back to basically that the sole mode of unaerated state is that composition is carried out boiling.So, most compositions of the present invention can be used to inflate with expanding product and under room temperature or higher temperature basic its aeration quantity that keeps.
The existence of bubble also can help to improve the viscosity of goods, thus this of the present composition kind of form also can be used as thickener or compose the body agent, comprise can preserve in or bear the goods of room temperature or higher temperature.As understandable that, the present composition can be used as the stabilizing agent of tradition use and the alternative of thickener, as the substitute of many milk compositions, and as a kind of have only added it and just can make many goods give the new compositions of some characteristic.In addition, it is a kind of goods of pure plant base, can easily be used in many foods substitute as milk composition to satisfy the demand to the people and the who eating vegetarian of dairy products allergy.
In addition, aerated composition demonstrates and is similar to the cream characteristic that common dairy products have.Certain interaction has taken place between food and palate, makes the people experience the cream sense.Though these effect people are not understood as yet definitely, can be sure of that the air chamber of the quite stable that exists helps to increase this effect in aerated compositions.The front had been discussed the gas of holding of goods, and this depends primarily on the stability of the bubble in the cell that forms in the aerated composition.The sizableness of bubble is even in (although some is subjected to the influence of production technology) these compositions in many tests that the applicant did, and by comparison, the air chamber that many ice fine jades drench in the goods is in fact considerably less and not of uniform size.May be that following factor has been deceived tongue and palate, make them think goods tool cream characteristic, promptly may be owing to have imitated the level and smooth spherolite in the dairy products, and may be because little air chamber has played the effect of buffer-type lubricant.No matter what the definite reason of effect is, provide the aerated composition of a kind of imitation or similar tradition " butyrous " dairy products all to fall within the scope of the present invention.
The applicant thinks, naturally occurring pectin and fiber have determined or helped the many distinctive character of the present composition in Kiwi berry and various other this genus fruit.But this does not get rid of other compositions in the fruit to the decisive action and the contribution of various effects.
Only do not show many ins and outs of this composition through the Kiwi berry of making beating.But these character will have been had through the composition after the methods described herein processing.It is believed that this very may be owing between that used heating and/or pectin and interpolation or already present sugar results of interaction takes place.Undoubtedly, heating can promote the carrying out (these are reflected in life-span of general fruit and can take place significantly usually) of these reactions.But, should point out that also handling fruit by existing method can eliminate most of these distinctive character.Think in the case and use overheated and/or concentration step can cause the loss of required character.For example, use overheated other interfering competitive reactions are taken place, produce interfering product, or destroy required composition, as pectin, fruit fiber and required composition.Art methods is discovered the sample that takes out has lost desirable tackify characteristic from concentrated and evaporation operation (typical traditional evaporation step is that composition is heated to more than 45 ℃, particularly carries out for a long time).At this moment, mashed fruit of kiwi fruit has carried out the suitable heating of a period of time, and this may be the factor that desired characteristic suffers a loss.But this moment, the concentration of composition also improved.This is to impel to disturb or destroy another factor that the reaction of required composition takes place, therefore, preferably avoid can remarkable concentrated fruit pulp operation, if particularly this operation is to carry out under the temperature that has raise.
Therefore, many examples of this composition will not concentrate basically, only carry out under the condition of suitable low temperature.So, compare with unprocessed raw material fruit content concentration, most compositions can not concentrate and surpass more than 100%, many compositions will can not be concentrated into greater than raw material fruit content concentration 50% or higher.Typically for mellow fruit (typically being 13-15Brix for Kiwi berry), the sugared content (disregarding any interpolation sugar) that makes combination is 20Brix or lower.But within above-mentioned restriction and guiding, the composition outside this scope still can prepare.Denseer if desired goods then can use the method for concentration such as freeze drying, roller drying and low-temperature vacuum drying, and are in addition careful in when operation.
In order composition to be used to prepare various other food, generally need remove smell of some the strong row in the fruit.Usually, it is just enough to remove most volatile ingredients with the deodorization step.The composition of gained should remain with some flavor characteristics can be recognized the source of composition.But local flavor should be enough low so that in guaranteeing operation used flavouring agent residual fruit can be distinguished the flavor of and mask.In many examples, the residual smell of deodorizing compositions can not be worse than significantly with the smell that compares, will be used for subsequently the apple composition of food processing.If necessary, can adopt additional step further to reduce the flavor components that keeps in pulp or the composition according to prior art, but need point out again, generally preferably avoid use can make the processing conditions of the composition degraded of naturally occurring pectin in the fruit or stability.Usually this means and avoid long high temperature, particularly material significantly having concentrated.
In general, deodorization will be removed most volatile ingredients, and these compositions typically are aldehyde and ester, as aldehyde, ethyl butyrate, E-oneself-the 2-olefine aldehydr, methyl butyrate etc.(finishing this operation with rotary evaporator in laboratory installation) generally can accelerate if the fruit material is heated this process when under vacuum these compositions being extracted out from the material that breaks into slurry.Hereinafter in two of described method preferred embodiments, whole fruit or the material that breaks into slurry are heated to quite high temperature keep one short period.
In a kind of preferable methods, be provided with an initial boiling step.The effect of doing like this comprises: make many volatile ingredients overflow, assist softening fruit from the fruit raw material, do like this and also be considered to make in the fruit sugar of naturally occurring pectin and any existence to have an effect, quite high temperature (above 80 ℃) generally is enough to a part of volatile ingredient is cooked from the fruit material in this step, under the situation about particularly vacuumizing at the same time.The whole bag of tricks can be used to heating fruit material.A kind of method is whole fruit to be immersed hot water shift out again.Other embodiment used vapour, radiation, microwave energy or other various heat forms, but can make the fruit material reach the balanced method that heats preferable methods often rapidly.
Have been found that the fruit material is carried out the high-temperature process of suitable short time can not influenced significantly to the composition composition that thickening is contributed to some extent under shearing.In fact, heating to a certain degree be it seems still necessary concerning activating these compositions, but obviously, heating finally can produce adverse influence when high temperature was long.
Process is to adding studying in great detail as can be known of pyrolytic damage, and the loss of desirable characteristics is heating-up temperature and the coefficient result of time that the fruit material bears.Therefore, the applicant proposes a kind of more or less jejune method and determines which kind of heating condition is acceptable in many cases on basis of experimental.For making method for compositions, as if temperature () and time (minute) product should be above 8500 degrees centigrade minutes.But, preferably select lower numerical value, ideally, this numerical value is no more than 3500 degree minute.Be pointed out that temperature should be the mean temperature in the heating process, this mean temperature be adding up of the value that in the entire method process, compares with desired quantity long-pending and.
Be also pointed out that, only when being subjected to 40 ℃ or higher temperature heating, fruit material just need consider heat time heating time, because what fire damage be it seems does not have being lower than under this temperature, this may be since under this low temperature any reaction all very slow, thereby the fruit material at first sustained damage in other mode and destroy.Therefore, deodorization and any boiling step seemingly most possibly make the fruit material be subjected to the step of high temperature.As general principle, heating when deodorising process preferably carries out high temperature, short time heating rather than low temperature length to the fruit material.Temperature is high more also just may remove volatile ingredient more effectively, because such temperature generally is higher than the boiling point (under the suffered concrete pressure of material) of many those compositions.
Other deodour method also can use.These methods can be the independent steps that is independent of initial heating or boiling step, and can adopt prior art, also can use multipass deodorization step in some embodiments, generally depend on the requirement to final composition.
In some embodiments of the present invention, preferably to really adding sugar in the material, its purpose can also can be in order to provide whole composition required sugariness just in order to improve total solids content in the composition (not being by evaporation or concentrated).And the interaction between known pectin and the sugar (particularly maltodextrin) can strengthen the stabilizing power of these materials, and the type of sugar can be chosen wantonly, but solution be separated or be entered to the polysaccharide of sucrose and so on may than indissoluble.Sucrose also may carry out conversion reaction under certain conditions.The peracidity of Kiwi berry and other Actinidia pulps can impel this acid catalyzed reaction to carry out, as long as reaction condition is suitable.Though this reaction is not unacceptable fully, but it brings to a certain degree no predictable influence can for the character of final composition, therefore in many embodiments of the present invention, if add sugar, generally should select monose for use, perhaps reduce the ratio that sucrose exists at least in composition.In each embodiment of the present invention, also can use various other sugar and sweeteners.
Also have when of the present invention many other to consider finishing, but these are discussed hereinafter among embodiment of application invention.
Generally, the composition of making does not have the sort of dense green of Kiwi berry, but colourless basically or very slight color, this is owing to the filtration of using in the inventive method, sieves and the event of the step of decolouring.A kind of typically gluing flowing material of said composition.Viscosity is generally 2000cp or higher in the time of 20 ℃, this will depend on the accurate condition and the mode of complete operation, also has the requirement of user to finished product.The influence that the amount of insoluble matter is generally filtered or sieved and operate.Any homogenizing step, if when particularly they can introduce shearing force, thereby will make the size of insoluble matter further reduce to obtain a kind of than traditional puree institutional framework satiny the product of Duoing.
Fig. 1 is the flow chart of a preferred method of the present invention.
Embodiment 1
This method is more suitable in laboratory scale or small-scale operation.Adjust so need carry out some to step described herein when using this method fairly largely, those skilled in the art can use this operation in the practice of this paper narration at an easy rate.
Step 1 is selected fruit
Present embodiment selects for use Kiwi berry to represent, the fruit of preferred maturity, and it is typically the fruit of 13-15Brix.The variation of Brix value can be regulated, if end-product need reach specific Brix value, may need to add sweetener, as carbohydrate.
Initial fruit is removed foreign material or out of use decayed fruit through screening.Measure raw material so that calculate the amount (as the sweetener that adds) of additive.
Step 2 is removed the hair of Kiwi berry
This is a step of optionally still recommending.Available any standard method removal is the lax hair on the Kiwi berry crust at least.Can skin all be removed in this step, also can before after a while step such as fragmentation, remove.
Step 3, the heating Kiwi berry
To put in order the fruit heating, volatile ingredient is partly overflowed.Though volatile ingredient can be overflowed by pericarp, if remove pericarp in advance and/or fruit is broken into the removal that fritter is accelerated these volatile ingredients possibly.
A kind of method of heating comprises that fruit is dipped in water temperature to remain in the water more than 80 ℃.In specific embodiment Kiwi berry was dipped in 95 ℃ the water nearly 3～5 minutes.Usually this time has been enough to be heated to the center of fruit.For less fruit or fruit piece, this time can shorten.
Step 4 is placed
After the above-mentioned heating, the fruit material is placed.Typically, can be placed among hold-up vessel such as the drum nearly 30 minutes.Fruit will cool off gradually, but be incubated most of waste heat.
When placing, Kiwi berry continues to be subjected to lentamente heat effect, and have the volatile aroma of obvious amount and sapidity ingredient to overflow from Kiwi berry this moment.Usually these conditions are enough to make basic odorless and relative tasteless composition.But bucket is ventilated to help the effusion of volatile ingredient.
Note, have been found that now fruit can be released into some volatile aromatic/flavor components in the gained puree, thereby makes these compositions be difficult to extract if in above-mentioned heating with before placing step material is pulverized significantly.Therefore, general preferred to the fruit material that is whole basically or cuts into large slices rather than grind substantially or the fruit material of homogeneous adopts aforesaid slow boiling.
Step 5, it is then broken to isolate the skin seed
Next step is that order fruit material is by a commercial equipment that is referred to as fruit refiner (finisher).Raw material is ground and is isolated skin and most of seed.The skin and the seed that separate Kiwi berry from raw material are finished by dusting cover by extruding fruit material, and this makes the fruit material be ground into the quite soft Kiwi berry raw material that boiled.The sieve of various sizes all can use, but finds that the sieve of 0.8mm size is suitable.
Step 6, the puree deodorization
Usually, the preferred characteristics of food filler and additive is that they can be incorporated into its feature in the goods hardly.Therefore, this method comprises the deodorization step, in this step, broken fruit material by deodorization equipment to help remove the major part that the fragrance that is not flashed or local flavor are formed in the initial heating step.Known many kinds of deodour methods and technology can successfully be utilized, but the front should be clung to about heating and the discussion that concentrates and pays attention to.Be also pointed out that to a little and just instruct rather than absolute restriction that because in some cases, the embodiment beyond these standards also can be made acceptable product.
According to a concrete method, the puree that fragmentation obtains is heated to 50-70 ℃ by utmost point formula heat exchanger or other heaters, enters the deodorization tower then.Can expect to handle deodorization equipment and make puree be in vacuum or low voltage operated following, be removed basically up to residual volatile component.
Step 7, the puree decolouring
This selectivity step can be finished simultaneously with deodorization, but also can finish before or after deodorization.Typically, any decolouring step will be removed composition such as chlorophyll and the chloroplaset that exists with significant quantity in the Kiwi berry.Known have many decolouring technologies to utilize, and possible method comprises carries out heating to a certain degree or use certain chemical reagent composition.This is a nonessential step, can carry out when the color of final composition receives publicity.
Step 8, anticorrosion
This is another selectivity step, and the composition that the preceding step is obtained can carry out the UHT processing, the processing of pasteurize or equivalence.Can prolong the operating period of composition like this and/or make it reach any health and hygienic requirements.Other anti-corrosion method also can use, but needs to note again avoiding the degraded of intrinsic pectin and other compositions, and these compositions make composition have the characteristic that viscosity increases just.Carry out the aseptic packaging of composition subsequently.
Step 9 is adjusted pH value
As another selectivity step, the pH value of composition can be adjusted.Typically, add alkaline matter, as sodium acid carbonate or saleratus, pH value can raise.But the pH value conditioning agent that also can use many known food to use is as long as the effect that they can not bring side effect or not expect to composition changes its required characteristic just.These reactions comprise influences taste, color and palatability.
As previously mentioned, the pH value of Kiwi berry is quite low, and it is desirable often adding the another kind of material that can improve total pH value.This just adapts with other materials in order to make in composition and the following process.This step can carry out other positions in method.
Step 10 adds additive
The material that can in composition, add other, as: sweetener, nourishing additive agent, colouring agent, flavouring agent, spices, acidity are adjusted agent, hardening agent etc.If desired, these compositions can add in more preceding step.
Step 11, inflation and homogeneous
The composition that obtains like this is suitable for many purposes.But, preferably composition is further processed in some cases and is made it to stand shearing and/or inflation.But the result of these steps is by often being that the viscosity of product increases, so just carry out these steps when the composition that only makes in the preceding step will be used for making other products usually.When making such as mayonnaise or confectionery articles.
Embodiment 2
This method has been described and has been used the composition that obtains such as this paper embodiment 1 or 3 to make ice milk.Although the product property of this method scope changes to some extent, it is desirable to the composition that has added sweetener, sweetener can be to add in making the ice-cream process of making precursor with composition.Composition that can thickening during with the aeration way when shearing force being arranged or shear if not necessary also be preferred.
As the precursor of ice milk, the total solids content of composition preferably surpasses 30%, typically in the 32-36% scope.This numerical value surpasses the total solids content of the composition that makes according to embodiment 1 or 3.At this moment, can add sweetener, as maltodextrin or other monose.Additional proportion should be enough to make solid content to reach required level.Can also offset the intrinsic acidity of part of (for taste bud) Kiwi berry like this and hide the bright factor of grabbing that may be present in the composition.
In order to finish the manufacturing of ice milk goods precursor, also can add other and select then property material.These materials comprise that flavouring agent (as fruit juice, pulp or puree etc.) colouring agent, artificial sweetener, spices and other influence the taste of goods and the composition of outward appearance.Generally need not to add the material such as stabilizing agent and emulsifying agent, but can add in some cases.
The ice-cream products precursor conversion that will so obtain then becomes the ice milk goods, finishes with the exemplary apparatus of making and allocate these goods.This typically comprises makes the ice cream precursor be subjected under certain temperature shearing and other effects in equipment, goods is changed form the goods that typical slurries solid combines with air bubble.More specifically, these equipment have generally comprised a mixing drum, the inboard slow freezing on its surface.Along with freezing to take place, the ice cream precursor is just in the tube shallow freezing, and in fact the surface is last once there being the scraper that freezes to be rotated immediately to scrape off and shift to the center of cylindrical shell.This process continues to carry out reaching certain temperature and viscosity until all materials.Air also is introduced in the mixture between this freezing period in stage, and therefore mixture is squeezed into the ice milk goods.
But should point out, compare that shear force value is the shearing force of drenching mixing drum corresponding to routine ice fine jade, and general deficiency is so that tangible thickening takes place composition with the situation (seeing embodiment 5) of preparation mayonnaise goods.Drench in the goods at the ice fine jade, the thickening phenomenon is the result that inflation and the relative stability that prevents these air chamber outgas cause to a great extent.Be cooled to be near or below the stability that solidification point helps to strengthen these air chambers.It is generally acknowledged freezingly to make the goods thickening can help to keep the relatively stable of air chamber, make that thus composition forms firm sealing around air chamber in the mixture.But other explanation can be arranged also to observed result sometimes.
Though the formation of ice crystal has disadvantageous effect to milk oil sample sense of taste feature, the existence of little air chamber can make the product that makes have milk oil sample sensation.We find that the composition of embodiment of the present invention utilization presents the feature that viscosity increases when being sheared, and be base-material with Actinidia fruit (and particularly Kiwi berry), can typically stop bigger ice needle and crystallization formation.But production technology influences to some extent to this, and similarly, high relatively insoluble solid content average grain diameter can reduce the milk oil sample characteristic of goods, also can impel ice crystal to form in some cases.Ideally, being used for icing most of particle that fine jade drenches the composition of goods should be by the sieve of 1.0mm or more preferably pass through 0.8mm or littler sieve.
The characteristics that the soft ice fine jade of the present invention drenches are that its structure basically can disintegration when these goods are in room temperature.Typically this is because the structure of composition is enough firm, overflows from mixture even at room temperature also can keep and prevent bubble.By contrast, the common ice fine jade of making of dairy products drenches the goods that then can melt and transform back into basic unaerated.This goods that become again may not to drench precursor the same with initial ice fine jade, because scraper finally can play negative interaction to goods to the shear action that goods bring, just no longer can be used to make the ice fine jade pouring goods of expansion to these goods to a certain degree.The chances are for this because stabilizing agent has been subjected to destruction, and but, the composition that generally presents than most of dairy products basis based on the ice fine jade of present composition pouring precursor and goods has bigger anti-destructive.Therefore, can carry out much longer stirring of time in this kind equipment, then goods just can no longer have the milk oil sample matter structure that desirable soft ice fine jade drenches.The representative formula that the soft ice fine jade of the present invention drenches the goods precursor can contain:
Water 65 ± 20 weight portions
Sugar (being generally sucrose) 10-30 weight portion
Maltodextrin 0-8 weight portion
Other monosaccharides 0-8 weight portion
Kiwi berry composition (45Brix) 5-10 weight portion
Fruit/flavouring agent 5-20 weight portion
Stabilizing agent (selectivity composition) 0-2 weight portion
Acidity is adjusted agent 0-0.1 weight portion
Prescription listed above is based on parts by weight (part), and the Kiwi berry composition that provides is the composition of 45Brix, so, if the composition that uses as 15Brix, just need multiply by 3 times to the consumption of said composition.The main effect of composition is to drench the characteristic that the goods precursor is introduced tackify to the ice fine jade, so (based on the Brix value of composition therefor) should not count the sugar that adds when calculating, and with it as the part in the composition fabrication processes, promptly when other concentration of calculation composition and intensity equivalent, with the Brix value is easily, but the Brix value depends on that the amount that calculates natural sugar in the used fruit is (relatively stable, because of initial fruit process is selected), if, when calculating equivalent, just need to consider it so add sugar in addition.
The ice fine jade drenches the typical swell increment of goods and surpasses 10%, preferred 40% or higher.
Embodiment 3
Fig. 1 illustrated a kind of can be in order to fairly large manufacturing method for compositions.Fig. 1 flow chart two lines of having drawn, vertical line is represented the method for existing manufacturing Kiwi berry type puree in the prior art.Can see on the figure that another route draws from the basin before the evaporation, again cooling stage and time existing method after the evaporation stages in two steps.
Art methods is unsuitable for being manufactured on being sheared or shearing has the Kiwi berry composition that viscosity increases characteristic when adding inflation.The applicant is through conscientiously finding after the experiment, and above-mentioned characteristic is destroyed in the evaporation process of art methods have been fallen.This just makes the applicant infer the concentrated forfeiture that causes this characteristic of overheated and/or fruit component.Although still do not have definite evidence and detailed understanding to what has taken place actually, thereby the applicant has successfully improved existing large scale production method and has made acceptable product.
Improved method has been avoided common evaporation stage, and the fruit material that replaces the order pulverizing is removed the hair loss composition by deodorizer.Deodorizer, as general in the prior art, and the criterion that provides at embodiment 1 also has general equal use of the deodorizer of addressing previously in this specification with interior work.General one way is just much of that by deodorizer, if but according to the needs of quality control, the multipass deodorization also can.
UHT handles or pasteurize is the selectivity step, can the goods through deodorization be carried out.Owing to took off smelly goods and still left some heats, and may be preferably in and carry out UHT or pasteurize this moment.Perhaps, thus the condition that can adjust the deodorization step plays the effect of UHT or pasteurize.
This method from branch that prior art is drawn at cooling stage and get back in the step of prior art.Compare with the long-time heating of evaporation step in the prior art, the heat that the fruit material is subjected in deodorization and any optionally heat treatment will be lacked significantly, and processing conditions is also even more ideal.
Be appreciated that step shown in Figure 1 can improve.So those skilled in the art can change flow process shown in Figure 1 (this flow process provides the criterion and the explanation of this specification) so that other variations of method can be used for implementing the production suitable compositions.
Embodiment 4
Some possible purposes of the present composition will be discussed below, but just as an example.
The applicant finds that through experiment the present composition is suitable for use as the inserts in food such as jam, sauce, vinegar-pepper flavouring and the salted vegetables.Although be subjected to the concrete grammar in the preparation process and the restriction of parameter, most compositions of the present invention have pure taste (subjective theory), are very beneficial for carrying flavouring agent such as fruit essence.So can imagine that this composition can be used as flavour enhanced dose in such as the goods of jam.
Most these compositions also contain considerable fiber and pectin, so can be used as the stabilizing agent of jam and gel goods.
Another aspect of using is to produce sweet food material such as ice cream (reference example 2) and watch fob material.Under these situations, preferably, perhaps add other stabilizing agent by introducing shear action, as stabilizing agent general in the food industry (as natural gum etc.) viscosity of goods is improved.
This composition also can be used in the baked goods, as fat or contain the replacement product of cholesterol product such as butter, grease or eggs.Although this composition can not substitute these traditional raw materials fully, the adding of the present composition can reduce the amount of these traditional materials.In applicant's experiment, made tempting good to eat fruit charge level bag with liquid composition with the fruit material of flour, yeast powder, spices and interpolation, and replaced common dairy products, egg and lubricant component fully.
In above-mentioned many examples, composition obviously is useful, because it can make thickener and stabilizing agent, can be sure of that these character to small part is the fiber content from composition, but more may mainly be because due to the existence of natural pectin.When prepared composition contained the very little insoluble solid content of particle, it just can be in many fields of food processing as very unobtrusive additive.
Except the feature relevant with viscosity, it seems that most compositions have lubricating ability, as the fat in the dairy products.So in the manufacturing of ice milk type goods (embodiment 2), intrinsic lubricant effect is similar to the lubricant effect that fat is provided in the ice-cream products on dairy products basis.The imitation of this physical characteristic and organoleptic attribute to fat makes composition can present the taste effect that contains dairy products or contain the material of fat, and this has just strengthened the ability that composition is used.These characteristics are the characteristic that newborn basic ice cream just has usually, as satiny, milk oil sample mouthfeel.Can be sure of that above-mentioned characteristic partly is because the ability that the quite thin granularity of composition and composition can keep air chamber to disperse makes that size is small evenly, can distribute equably for spherical air chamber substantially in composition when inflation.After composition so improved, because viscosity, the enough firm gas that makes of the wall of air chamber can not be overflowed from fluid composition easily.People's the sense of taste can not be felt single air chamber, but can feel them by this lubricated milk oil sample sense of taste and the structure of experiencing similar fat or fat globule.In addition, circular air chamber and uniform size make them easily to roll mutually, thereby help people to feel usually and fat or relevant lubricated sense and the generous sense of milk oil-based products.The avoiding of ice crystal discussed at preamble.
Embodiment 5
Has the composition that viscosity improves characteristic with making as the method for describing at preceding embodiment.Be used as the base-material of mayonnaise or thickening food product then.For obtaining required viscosity, make composition be subjected to shearing force, the shearing force that is provided as homogenizer or turbine mixer (vortex mixer).
Suitably after the thickening, what can add other needs composition such as flavouring agent, colouring agent, vinegar, wet goods.Many kinds of mayonnaise and sauce are arranged, and therefore the food ingredient that further adds in the base-material of thickening also just has many kinds.
Embodiment 6
Make a kind of composition that is obtained by the Actinidia fruit, this composition is when shearing, or shearing adds the characteristic that presents the viscosity raising when inflating.Mix following ingredients:
5-15 weight portion base composition (45Brix)
0-15 weight portion fruit juice or flavouring agent
20-30 weight portion sucrose
3-10 weight portion maltodextrin
～part water or liquid are to adjust total solids content
Mixing the composition that obtains will be as the ice cream precursor, and its total solids content should be in the 30-37% scope, and optimal values is 32-35%.Other select then property composition, also can add as flavouring agent, colouring agent etc.
The composition that obtains makes acceptable ice milk type goods with common ice cream manufacture method processing.
Embodiment 7
Being dried to the basic solid-state material that is according to composition within the previous embodiment or the scope of the invention or ice fine jade pouring precursor.It can be the goods of a kind of Powdered, graininess or sheet, and is different according to the difference of drying mode.This solid-state product can be used the liquid rehydration, and any required performance losses is little.
The influence of overheated long time heating is narrated in preamble, has therefore preferably avoided the drying means of these defectives.The example of acceptable dry technology has spray-drying, and vacuum drying and roller drying technology should be careful in addition when carrying out drying.
Various aspects of the present invention have been narrated and have been over, but this should be appreciated that under the situation that does not depart from the claims restricted portion and can make improvements and augment just as an example.
Claims (35)
1, a kind of composition that obtains from the Actinidia fruit, being characterised in that is having shearing force or shearing force and inflation to do the time spent simultaneously, and its viscosity can increase.
2, according to the composition of claim 1, fruit is wherein taken from the Kiwi berry kind.
3, according to the composition of claim 1, wherein said shearing force is identical or suitable with the shearing force that turbine mixer provides.
4,, wherein removed most of volatility fruit component in the deodorization step according to the composition of claim 1.
5, according to each composition in the claim 1 to 4, said composition is concentrated into and is no more than 100% of raw material fruit content concentration.
6, according to each composition in the claim 1 to 4, said composition is through the low temperature concentration step.
7, according to the composition of claim 6, concentration step wherein comprises at least a in following: roller drying, freeze drying, and vacuum drying.
8, according to each composition among the claim 1-4, said composition comes down to homogeneous.
9, according to each composition in the claim 1 to 4, said composition has been passed through the sieve of sieve aperture 1.0mm.
10, according to the composition of claim 9, naturally occurring pectin not degraded basically in the wherein said fruit.
11, according to each composition in the claim 1 to 4, said composition is through the processing of UHL processing, pasteurize or equivalence.
12, a kind of thickening product made from the composition of one of claim 1 to 4 requirement, this product is through the effect of shearing force.
13, according to the composition of claim 12, said composition is also through supercooling.
14, according to the composition of claim 12, said composition is through being inflated to 10% swell increment or higher.
15, a kind of food with at least 20% swell increment, contain: by the composition that the fruit of Actinidia obtains, said composition is characterised in that its can thickening under the effect of shearing force.
16,, the sugar of interpolation is arranged wherein according to the food of claim 15.
17, according to the food of claim 15, this food adds under the effect of inflation by thickening in shearing force or shearing force.
18, according to the food of claim 15, wherein, making it from the particle mean size of the insoluble solid content of the composition of Actinidia can be the sieve of 1.0mm by screen size.
19, a kind of soft ice fine jade drenches goods, and its swell increment is at least 40%, contains the composition that is obtained by the Actinidia fruit, and comprises that the sweetener of at least a monose or polysaccharide, composition have wherein stood the processing conditions that traditional ice fine jade drenches manufacture method or equipment.
20, the soft ice fine jade according to claim 19 drenches goods, contains (parts by weight):
5-15 part base composition (45Brix)
0-15 part fruit juice or flavouring agent
20-30 part sucrose
3-10 part maltodextrin
0-part water or liquid are to adjust total solids content.
21, the soft ice fine jade according to claim 19 drenches goods, contains (parts by weight):
65 ± 20 parts in water
Sugar (being generally sucrose) 10-30 part
Maltodextrin 0-8 part
Other monose 0-8 part
Kiwi berry composition (45Brix) 5-10 part
Fruit/flavouring agent 5-20 part
Stabilizing agent (selectivity composition) 0-2 part
Acidity is adjusted agent 0-0.1 part
22, drench goods according to each soft ice fine jade in the claim 19 to 21, its total solids content is in 30-45% scope (weight).
23, the soft ice fine jade according to claim 22 drenches goods, contains at least a in the group down in these goods: the flavouring agent of interpolation, the colouring agent of interpolation, spices and flavour enhanced dose.
24, the soft ice fine jade according to claim 22 drenches goods, does not have other to add stabilizing agent in these goods.
25, a kind of shearing force or shearing force of being manufactured on adds the method for compositions that presents thickening characteristic under the inflation situation, and described composition is obtained by the Actinidia fruit, and the preparation method comprises the following steps:
-fragmentation;
-peeling;
-deodorization.
26,, comprise the low temperature concentration step according to the method for claim 25.
27, according to the method for claim 25, wherein, with respect to raw material, composition is concentrated into 100% the level that is no more than.
28, according to the method for claim 25 or 26, fruit material wherein be not warming up to 40 ℃ or more high temperature a period of time make temperature () and time (minute) product above 8500 degrees centigrade minutes.
29, according to the method for claim 28, fruit material wherein be not warming up to 40 ℃ or more high temperature a period of time make temperature () and time (minute) product above 3500 degrees centigrade minutes.
30, according to the method for claim 25 or 26, comprising the processing of UHT processing, pasteurize or equivalence.
31,, wherein do not comprise traditional traditional evaporation step that composition is heated above 45 ℃ according to the method for claim 25.
32, a kind of composition made from each method among the claim 25-27, said composition viscosity when being subjected to shearing force or shearing force and adding inflation increases.
33, a kind of composition, as described herein substantially, with reference to appended embodiment.
34, a kind of soft ice fine jade drenches goods, and is as described herein substantially, with reference to appended embodiment.
35, a kind of method for compositions for preparing the Actinidia fruit is as described herein substantially, with reference to appended embodiment.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ243987A NZ243987A (en) | 1992-08-17 | 1992-08-17 | Non-dairy dessert composition made from a kiwifruit derived base, plant based carbohydrate and added sweetener |
| NZ243986 | 1992-08-17 | ||
| NZ243986A NZ243986A (en) | 1992-08-17 | 1992-08-17 | Dairy substitute whose viscosity increases under shear force, made by filtering and deodourising kiwifruit pulp |
| NZ243987 | 1992-08-17 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1089788A true CN1089788A (en) | 1994-07-27 |
| CN1058379C CN1058379C (en) | 2000-11-15 |
Family
ID=26651103
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93118338A Expired - Fee Related CN1058379C (en) | 1992-08-17 | 1993-08-17 | Food composition derived from fruit of genus actinidia |
| CN93118339A Pending CN1091250A (en) | 1992-08-17 | 1993-08-17 | Non-dairy ice cream product and production method thereof |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93118339A Pending CN1091250A (en) | 1992-08-17 | 1993-08-17 | Non-dairy ice cream product and production method thereof |
Country Status (4)
| Country | Link |
|---|---|
| EP (2) | EP0654969A1 (en) |
| CN (2) | CN1058379C (en) |
| AU (2) | AU4764293A (en) |
| WO (2) | WO1994004042A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106388B (en) * | 2009-12-23 | 2012-12-26 | 光明乳业股份有限公司 | Acidic milk powder and preparation method thereof |
| CN103458705A (en) * | 2011-02-15 | 2013-12-18 | 康奈尔大学 | Hydrocolloid stabilized dehydrated food foam |
| RU2796242C1 (en) * | 2022-11-10 | 2023-05-18 | Игорь Александрович Митянин | Method for obtaining an airy dessert with a long shelf life from vegetable raw materials |
Families Citing this family (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU4202097A (en) * | 1996-07-23 | 1998-02-10 | Quest International B.V. | All natural ice-cream |
| GB0221565D0 (en) * | 2002-09-17 | 2002-10-23 | Unilever Plc | Frozen aerated products |
| ES2409086B1 (en) * | 2011-12-20 | 2014-04-29 | Expafruit, S.A. | FRUIT DESSERT WITH FLAN TEXTURE AND OBTAINING PROCEDURE. |
| RU2546255C1 (en) * | 2013-11-20 | 2015-04-10 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| RU2544487C1 (en) * | 2013-12-05 | 2015-03-20 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| RU2544522C1 (en) * | 2013-12-09 | 2015-03-20 | Олег Иванович Квасенков | Method for production of dairy ice cream with egg (versions) |
| RU2543808C1 (en) * | 2013-12-10 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creme brulee dairy ice cream (versions) |
| RU2543803C1 (en) * | 2013-12-20 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creamy ice cream (versions) |
| RU2544080C1 (en) * | 2013-12-27 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creme brulee creamy ice cream (versions) |
| RU2545591C1 (en) * | 2014-01-27 | 2015-04-10 | Олег Иванович Квасенков | Method for production of cream-and-coffee ice cream (versions) |
| RU2544574C1 (en) * | 2014-02-20 | 2015-03-20 | Олег Иванович Квасенков | Plombier production method (versions) |
| RU2545572C1 (en) * | 2014-02-20 | 2015-04-10 | Олег Иванович Квасенков | Plombier production method (versions) |
| RU2554414C1 (en) * | 2014-04-25 | 2015-06-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2554417C1 (en) * | 2014-05-08 | 2015-06-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2554418C1 (en) * | 2014-05-08 | 2015-06-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2554416C1 (en) * | 2014-05-08 | 2015-06-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2557222C1 (en) * | 2014-05-20 | 2015-07-20 | Олег Иванович Квасенков | Method for production of "malvina" creamy ice cream (versions) |
| RU2557714C1 (en) * | 2014-05-20 | 2015-07-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2555154C1 (en) * | 2014-05-23 | 2015-07-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2555160C1 (en) * | 2014-05-23 | 2015-07-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2557223C1 (en) * | 2014-05-23 | 2015-07-20 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2551543C1 (en) * | 2014-07-24 | 2015-05-27 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2551537C1 (en) * | 2014-07-24 | 2015-05-27 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2551524C1 (en) * | 2014-07-24 | 2015-05-27 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2551528C1 (en) * | 2014-08-04 | 2015-05-27 | Олег Иванович Квасенков | Method for production of "milk-and-protein" ice cream (versions) |
| RU2551525C1 (en) * | 2014-08-04 | 2015-05-27 | Олег Иванович Квасенков | Method for production of "milk-and-protein" ice cream (versions) |
| RU2551522C1 (en) * | 2014-08-07 | 2015-05-27 | Олег Иванович Квасенков | Method for production of "milk-and-protein" ice cream (versions) |
| US20230078244A1 (en) * | 2020-03-03 | 2023-03-16 | The Coca-Cola Company | Fat free, non-dairy soft serve compositions |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01165347A (en) * | 1987-12-22 | 1989-06-29 | Kibun Kk | Jelly like fruit pulp and preparation thereof |
| FR2641674B1 (en) * | 1989-01-17 | 1991-04-26 | Aditec | FOURTH-RANGE PLANT FOOD PRODUCT, BASED ON FRUITS AND / OR VEGETABLES |
| FR2649299A1 (en) * | 1989-07-07 | 1991-01-11 | Sias Mpa | Food products reconstituted in gel form and process for preparing them |
| EP0408374A3 (en) * | 1989-07-12 | 1992-12-09 | Ernest Douglas Sanders | Confectionery articles consisting of filled fruits |
| NZ235205A (en) * | 1989-09-07 | 1992-04-28 | Commw Scient Ind Res Org | Producing chlorophyll and other fractions from kiwifruit |
| NZ235972A (en) * | 1990-11-06 | 1995-04-27 | Amaranathan Balasingham | Fruit product by soft pulping after skin removal |
-
1993
- 1993-08-16 WO PCT/NZ1993/000068 patent/WO1994004042A1/en not_active Application Discontinuation
- 1993-08-16 AU AU47642/93A patent/AU4764293A/en not_active Abandoned
- 1993-08-16 WO PCT/NZ1993/000069 patent/WO1994004043A1/en not_active Application Discontinuation
- 1993-08-16 EP EP93918099A patent/EP0654969A1/en not_active Withdrawn
- 1993-08-16 AU AU47643/93A patent/AU4764393A/en not_active Abandoned
- 1993-08-16 EP EP93918098A patent/EP0789516A1/en not_active Withdrawn
- 1993-08-17 CN CN93118338A patent/CN1058379C/en not_active Expired - Fee Related
- 1993-08-17 CN CN93118339A patent/CN1091250A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106388B (en) * | 2009-12-23 | 2012-12-26 | 光明乳业股份有限公司 | Acidic milk powder and preparation method thereof |
| CN103458705A (en) * | 2011-02-15 | 2013-12-18 | 康奈尔大学 | Hydrocolloid stabilized dehydrated food foam |
| RU2796242C1 (en) * | 2022-11-10 | 2023-05-18 | Игорь Александрович Митянин | Method for obtaining an airy dessert with a long shelf life from vegetable raw materials |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0789516A1 (en) | 1997-08-20 |
| CN1058379C (en) | 2000-11-15 |
| AU4764393A (en) | 1994-03-15 |
| WO1994004042A1 (en) | 1994-03-03 |
| CN1091250A (en) | 1994-08-31 |
| WO1994004043A1 (en) | 1994-03-03 |
| EP0654969A1 (en) | 1995-05-31 |
| AU4764293A (en) | 1994-03-15 |
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