KR100275214B1 - A manufacturing of fruit leathers of flesh and pomace of japanese apricot - Google Patents

Abstract

As a method of preparing ground crushed dried maled pulp using a plum flesh and a plum juice film, high fructose sorn syrup, sweet potato, sugar, whole milk powder, and the like are mixed with plum flesh and plum juice using a homogenizer. The mixture is thinly rolled and hot-air dried for about 12 hours in a 55 ° C. dryer to be molded and dried into a flexible thin plate, and then wax paper is removed and packed with polyethylene film.

Description

Preparation of Ground Leather Dried Fruit Fruit Using Plum Fruit and Plum Juice Extract

1 is a process chart of grinding ground pulp dried using plum meat and plum juice

The present invention relates to a method of manufacturing ground crushed dried malus using plum meat and plum juice, and more specifically, high frutose corn syrup (HFCS), sweet potato, sugar, whole milk powder in plum fruit and plum juice The present invention relates to a method for preparing ground crushed meat dried in a flexible thin plate shape after mixing and homogenizing.

Plums are alkaline foods containing organic acids, sugars and inorganic ingredients. They are processed and used as plum wine, plum juice, plum extract, etc., but their utilization is somewhat limited compared to their usefulness. In addition, a large amount of juice is produced as a by-product of the clarification and juice production using plum, there is no research report on the use of plum juice.

Accordingly, it is an object of the present invention to provide a method for producing ground crushed dried dried meat, which is one of fruit processed products in order to give variety to processed plum products and to improve the utilization of such plum juice.

Ground crushed dried flakes are one of the processed fruits, which are dried in a flexible plate form and rolled into a rolled form (rolled by scroll), and are widely distributed in North America, but domestically pulverized dried flakes are active in Korea. The yarns that cannot be processed into fruits that are not familiar to consumers because they are not

The method for preparing ground crushed dried maled pulp using the fruit flesh and plum juice of the present invention is homogenized by mixing high fructose corn syrup (HFCS), sweet potato, sugar, whole milk powder, etc. It is characterized in that the mixture is thinly spread on the wax paper and molded and dried into a flexible thin plate.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments.

EXAMPLE

In the present invention, the method of manufacturing ground crushed dried maled meat is composed of mixing process of material, forming process of dried (leather), drying and packaging process as shown in FIG. In order to explain in detail the color, texture, calories, water activity and microbial characteristics, sensory results of ground pulpy dried meat.

(1) Preparation of ground pulp dried using plum meat and plum juice

end. Mixing and Homogenization of Plum Fruit, Plum Juice Extract and Substance Material: Mixing the raw materials according to the raw material composition ratios shown in Table 1 below, using the juice extract of plums or plums from which seeds have been removed as a main ingredient. And homogenize using a homogenizer.

[Table 1] Raw material composition ratio of ground crushed crotch using plum meat and plum juice

I. Forming process of ground pulverized granules: Mixing and homogenizing process is spread out on wax paper to form a smooth plate-shaped ground pulverized granules on the surface of wax paper to form about 14 × 20 Cm (160g).

All. Drying process of pulverized flesh dried: Hot air dried for about 12 hours in a 55 ℃ dryer.

la. Packaging process of ground pulpy dried dried dried ground pulverized dried malted pulp is packed with polyethylene film.

(2) Investigation of physical properties of ground pulp dried using plum meat and plum juice

end. Chromaticity and texture of ground pulverized dried maled meat: The color of ground pulverized dried malted pulp made from plum flesh and plum juice was measured using colorimeter (Model TC-3600, Japan). The standard white plate was based on L = 90.5, a = 0.4, and b = 3.0. As shown in Table 2, the lightness (L) of the Hunter value was determined in the case of ground pulp dried using plum meat. , Redness (a) and yellowness (b) were 40.5, 2.16 and 17.75, respectively. The lightness (L), redness (a) and yellowness (b) Were 29.17, 1.90, and 10.36. Texture analyzer (TA-XT2, Stable Micro Systems, Haslemere, England) was used to measure the texture of ground pulp, springiness, gumminess, cohesiveness, adhesiveness and chewiness. (chewiness) and hardness (hardness) were investigated. The analysis conditions at this time were 6 mm in diameter of probe, 0.4 mm / s of moving speed of probe, and 60% of sample strain. Statistical analysis (SAS package program) was used to test the significance between samples. The elasticity, gum, cohesion, adhesion, chewability, and hardness of ground meat dried by using a texture analyzer were measured. As a result, the physical properties of ground meat dried using plum meat were investigated. There was a significant difference between samples (P <0.01).

[Table 2] Color and texture of ground pulp dried with plum meat and plum juice

^a : Significance difference within 1% of significance level.

^b : Mean ± standard deviation.

I. Calorie of ground pulverized dried maled meat: The ground pulverized dried maled fruit prepared according to the mixing ratio of Table 1 presented above exhibited 368 kcal of calories per 100 g when the plum flesh was used. Was analyzed.

All. Water activity and microbiological characteristics of ground pulverized dried malus: The water activity (Aw) of ground pulverized dried malus was low as 0.36, 0.48, respectively, and was made from plum flesh and plum juice. Both fungi and E. coli were not detected (Table 3). In general, the lowest water activity of ordinary bacteria is 0.91 and the minimum water activity of yeast and mold is 0.88 and 0.80, respectively. Therefore, it is judged that the water activity of ground pulverized dried fish is much lower than these, so that it is microbiologically stable.

[Table 3] Water Activity and Microbial Characteristics of Ground Flour Dried Pork with Plum Fruit and Plum Juice

^a : Mean ± standard deviation.

^b : Not detected

D: Sensory evaluation of ground pulpy dried fish: Sensory test results of ground pulverized dried fish are shown in Table 4. The sensory test was conducted on 10 sensory test personnel, and the details of the sensory test (chewiness, stickiness, sweetness, spiciness, color, and overall acceptability) until they could repeat the reproducible evaluation. After the training was conducted to recognize the lverall quality, it was evaluated by the 7-point method which is very good (1 point)-very bad (7 point), and statistical significance (SAS package porgram) was used to test the significance between samples.

Chewiness and stickiness of the texture items were not significantly different among the samples (P <0.01), and the color of dried crushed meat dried with plum meat was high, but the fragrance and overall taste of plum were plum. Grinding meat dried with dried fish was highly preferred. Therefore, it is thought that the natural ground pigment would be a good ground meat and dried horse meat when using plum wine.

[Table 4] Sensory Evaluation of Ground Crushed Dried Pork with Plum Fruit and Plum Juice

¹ : 1 = very good, 7 = very bad

^aj : Within the significance level of 1%, the same letter means no significant difference.

Claims (1)

High frutose corn syrup, sweet potato, sugar, whole milk powder, etc. are mixed with plum flesh and plum juice, using a homogenizer, and then the mixture is spread thinly on wax paper and dried in a hot air at 55 ℃ for 12 hours. A method for producing ground fruit dried dried fruit and dried fruit juice, characterized by removing the wax paper and packaging with polyethylene film.