HUT43455A - Process for preparing dried fruit with intensive flavour, low water content, porous structure and crisp consistence, particularly from apple fruits - Google Patents

Process for preparing dried fruit with intensive flavour, low water content, porous structure and crisp consistence, particularly from apple fruits

Info

Publication number
HUT43455A
HUT43455A HU854500A HU450085A HUT43455A HU T43455 A HUT43455 A HU T43455A HU 854500 A HU854500 A HU 854500A HU 450085 A HU450085 A HU 450085A HU T43455 A HUT43455 A HU T43455A
Authority
HU
Hungary
Prior art keywords
fruit
flavour
intensive
porous structure
consistence
Prior art date
Application number
HU854500A
Other languages
Hungarian (hu)
Other versions
HU195094B (en
Inventor
Ferenc Berki
Karoly Habi
Original Assignee
Ferenc Berki
Karoly Habi
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ferenc Berki, Karoly Habi filed Critical Ferenc Berki
Priority to HU854500A priority Critical patent/HU195094B/en
Publication of HUT43455A publication Critical patent/HUT43455A/en
Publication of HU195094B publication Critical patent/HU195094B/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Crunchy dried fruit of low moisture content, of porous texture and intensive flavour is prepared by the following method. Apples or similar fruits are cleaned, cut into suitable pieces and are treated for the preservation of their colour with an alkali sulphite or citric acid and/or ascorbic acid soln. followed by immersion, at atmospheric or reduced 10-100 mbar pressure, into a soln. of starch and/or of a plant hydrocolloid, and/or of culinary gelatine. The fruit is pre-dried at 50-120 deg.C by convective heat using an air current of 1-5 m/sec. to achieve a 50-70% weight loss while drying a thin flexible surface film develops. This impedes the diffusion of moisture. The moisture content of the fruit is reduced further to 2-5% by a current (0.1-1 m/s) of warm air or by contact drying or by infrared radiation. The process is carried out so that the fruit should get puffed with the development of a porous structure. The prod. is stored in sealed airtight packages.
HU854500A 1985-11-26 1985-11-26 Process for preparing dried fruit with intensive flavour, porous structure particularly from apple fruits HU195094B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU854500A HU195094B (en) 1985-11-26 1985-11-26 Process for preparing dried fruit with intensive flavour, porous structure particularly from apple fruits

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU854500A HU195094B (en) 1985-11-26 1985-11-26 Process for preparing dried fruit with intensive flavour, porous structure particularly from apple fruits

Publications (2)

Publication Number Publication Date
HUT43455A true HUT43455A (en) 1987-11-30
HU195094B HU195094B (en) 1988-04-28

Family

ID=10968128

Family Applications (1)

Application Number Title Priority Date Filing Date
HU854500A HU195094B (en) 1985-11-26 1985-11-26 Process for preparing dried fruit with intensive flavour, porous structure particularly from apple fruits

Country Status (1)

Country Link
HU (1) HU195094B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112568395A (en) * 2020-12-04 2021-03-30 中国农业科学院农产品加工研究所 Method for improving texture and color of vacuum freeze-dried recombined apple crisp chips

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2625683T3 (en) 2007-05-09 2017-07-20 Nestec S.A. Procedure for the preparation of a lyophilized, aerated, fruit or vegetable based product
CN101707868A (en) 2007-05-09 2010-05-12 雀巢产品技术援助有限公司 Freeze-dried, aerated dairy products or newborn substitute compositions and preparation method thereof
RU2501308C2 (en) * 2011-05-13 2013-12-20 Общество с ограниченной ответственностью "ФудФрукт" Method for manufacture of food product from fruit raw material

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112568395A (en) * 2020-12-04 2021-03-30 中国农业科学院农产品加工研究所 Method for improving texture and color of vacuum freeze-dried recombined apple crisp chips

Also Published As

Publication number Publication date
HU195094B (en) 1988-04-28

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Legal Events

Date Code Title Description
HU90 Patent valid on 900628
HMM4 Cancellation of final prot. due to non-payment of fee