CS259380B1 - Method of dried fruit flour preparation - Google Patents

Abstract

The solution relates to a method of preparing dried fruit poppies, most commonly made from core fruit. The cleaned and cut fruit is rinsed in acetic acid solution and after dripping is dried at 45 for 20 to 24 hours to 55 ° C. After drying, it is ground to fruity % poppy seeds with a dry matter content of 10 to 13 wt.

Description

The present invention relates to a process for the preparation of dried fruit torment, in particular of pome fruit.

At present, technology for the processing of Class 2 and Class 3 fruit for consumer purposes is not developed. In some cases, such fruit is dried, but it cannot be processed in its entirety for large quantities of poor quality fruit.

In most cases, Class 2 and Class 3 fruit is processed by distilling in distilleries or by feeding on farm animals.

In all cases, the nutritional and vitamin value of such fruit in an attractive form for the consumer is not utilized.

The aforementioned drawbacks are overcome by the process of preparing dried fruit flour according to the invention. It is based on the fact that the cleaned and sliced, stripped fruit is rinsed in a 2% acetic acid solution and dried after dripping at 45-55 ° C for 20 to 24 hours, after which it is ground into fruit flour of residual flour. 10 to 13 wt.

The advantage of such processed fruit is the long-term preservation of its nutritional and vitamin value at low energy costs. For consumption purposes, fruit which has not been used for that purpose shall be evaluated. Varied assortment of fruit products, which can subsequently be used in food products. The problem of hitherto processed fruit a

Class 3.

Unless otherwise stated, the data are expressed in% by weight.

Example 1

Washed and cleaned apples without varieties are cut. After removal of the cores, they are rinsed in a solution of 2% tartaric acid and, after dripping, dried at 55 ° C for 21 hours. After drying, they are ground to fruit flour with a residual dry matter content of 11%. Example 2

The processed and washed apples referred to in point 1 are dried for 24 hours at 48 ° C, after which they are ground to fruit flour with a residual dry matter of 13%.

Example 3

Washed and cleaned pears of all varieties are cut. After removing the cores, they are rinsed in a 2% acetic acid solution and, after dripping, dried at 55 ° C for 24 hours. After drying, they are ground to fruit flour with a residual dry matter content of 12%.

Claims (1)

SUBJECT Process for the preparation of dried fruit flour, in particular of pome fruit, characterized in that the cleaned and chopped dehumidified fruit is rinsed in a solution of 2% acetic acid of the invention and dried after dripping at 45 to 55 ° C for 20 to 24 hours. after drying, it is ground to fruit flour having a residual dry matter content of 10 to 13 wt.