DE513407C - Method for drying fruit juices - Google Patents

Description

Process for drying fruit juices Process for drying Fruit juices, be it on rollers or by atomization, are known. While now the drying in and of itself does not cause any great difficulties, is the production of a dry product that remains unchanged in the air, with large Difficulties associated. Because of its dextrose content, fructose and other types of sugar as well as the presence of carbohydrates at all the fruit juice in the dried state has an extremely hygroscopic mass, which Attracts moisture from the air and turns it into a sticky and greasy product is transformed, which is not usable in the trade.

We have now succeeded in finding a means in pectin through which this evil can be remedied. Adds to fruit juices before drying If pectin is added, fluffy, easily soluble powders are formed, which stick to the Hold air very well, remain easily soluble and all of them in terms of taste are far superior to similar products.

It is already known to add corn syrups and other sugars to fruit juices to add. This makes drying easier, but not the main problem, d. H. the hygroscopic nature of the dry product is eliminated. British patent3o87 / i877 the use of gelatine is mentioned; however, here is first the gelatin only Used as a binder, the dried fruit juices being made into blocks or poured Pieces are molded, in addition, gelatin is an animal product with pronounced Taste and therefore completely unsuitable as an additive to fruit juices.

In contrast, the method of the invention is the Production of dried fruit juices in powder form, and the added auxiliaries, the pectin, is itself a substance that is obtained from fruits and therefore the Fruit juices are not alien.

In the American patent specification 1594 804 the use of Sugar, syrup or other soluble products mentioned as an additive to fruit juices, whereby the solubility of the dry material should be improved. But at the same time the sugar is also used as a kind of flavor enhancement, e.g. B. to lemon juice a little more sugar is added than to orange juice or apple juice. But this too The product turns out to be highly hygroscopic in air, whereas that with pectin produced dry powder are quite stable.

However, the known methods are also afflicted with another major flaw, because the addition of starch syrup, sugar or other similar substances is mostly 50% of the fruit juice used. If one considers that the fruit juice itself consists of 85 parts or more water and a maximum of 15 parts dry matter, one comes to the conclusion that such products then consist of 75% glycose and only 25% dry matter of the fruit juice. This is of course a great disadvantage in various>directions; because the packaging and storage is significantly more expensive due to the increased volume and the fruit taste is completely covered by the addition of a foreign body three times as large.

In the claimed process, the addition is negligible, since it is sufficient to add pectin to 100 parts, calculated as dry matter will; There are then only 1 part added pectin for every 16 parts of the finished product, that is only 6.25 ° / 0. Of course, you can reduce the amount of pectin added, or increase it increase the nature of the fruit juice a little; but the fluctuations are not significant.

Particularly noteworthy is the significant improvement in taste, which can be achieved by adding pectin. Since pectin forms strong colloidal solutions, When such a dry powder is dissolved again, a high surface distribution is created the aromatic constituents of the fruit juice, making such a fruit juice solution tastes much more full-bodied than the original fruit juice itself.

Example fruit juice, fermented or unfermented, purified or in his natural consistency, is made with i ° /, pectin - depending on the consistency of the The addition of fruit juice can be increased or decreased - offset. Instead of one dried pectin powder, which only slowly dissolves in the fruit juice one also uses a pectin extract, e.g. B. one with 10% dry matter content, use. In such a case one takes 10 parts of this for every 100 parts of fruit juice Pectin extract. After everything has been mixed well and an even solution has been achieved the fruit juice is dried in some way, most advantageously through an atomization process. The dry product hardly attracts moisture and remains long lasting in its original condition. It can be in its original Stay in shape or, since you always drink the fruit juices sweetened, with you too appropriate addition of fine-grain sugar.

The quoted ratios are only intended to represent an example; however, this is not intended to limit the invention in any way. The invention is based rather on the fundamental knowledge that by adding pectin fruit juices preserved as a dry product and of their hygroscopic nature can be freed.

Claims (1)

PATRNTANSPRUCTi Process for drying fruit juices, in particular after the atomization process, characterized in that the juices before Drying adds pectin substances.