NL2027953B1 - Preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips - Google Patents

Preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips Download PDF

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Publication number
NL2027953B1
NL2027953B1 NL2027953A NL2027953A NL2027953B1 NL 2027953 B1 NL2027953 B1 NL 2027953B1 NL 2027953 A NL2027953 A NL 2027953A NL 2027953 A NL2027953 A NL 2027953A NL 2027953 B1 NL2027953 B1 NL 2027953B1
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Prior art keywords
fruit
chips
instant
artificial
texture
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NL2027953A
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Dutch (nl)
Inventor
Zhang Xing
Yi Jianyong
Bi Jinfeng
Chen Qinqin
Wu Xinye
Guo Yuxia
Li Xuan
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Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences
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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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/045—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/08—Preserving with sugars
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y10/00—Processes of additive manufacturing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y40/00—Auxiliary operations or equipment, e.g. for material handling
    • B33Y40/20—Post-treatment, e.g. curing, coating or polishing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y80/00—Products made by additive manufacturing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The present invention discloses a preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, including: step one, squeezing fruits after being pretreated, and filtering to obtain raw fruit juice, step two, adding accessorial materials to the raw fruit juice, mixing and homogenizing to obtain a printed raw pulp, step three, performing 3D printing of the printed raw pulp, and performing quick-freezing on an exit of a 3D printer to obtain fruit cubes or fruit chips, step four, performing freeze-thawing treatment, step five, performing vacuum 10 freeze-drying. The present invention also provides instant fruit cubes and artificial fruit crispy chips, which have high anthocyanin retention rate, 100% solubility without precipitate, rapid dissolution, high brittleness and good oxidation resistance. The method solves the problems that fruit pulp cannot be formed by 3D printing technology, and the products have low hardness and crispness and soft flavor. 19

Description

PREPARATION METHOD OF TEXTURE RESTRUCTURED INSTANT FRUIT CUBES AND ARTIFICIAL FRUIT CRISPY CHIPS
TECHNICAL FIELD The present invention relates to the field of fruit processing, and in particular to a preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips.
BACKGROUND 3D printing has good applications in food processing fields such as chocolate and starchy foods as an emerging manufacturing technology. However, 3D printing cannot be applied to fruit pulp without adding a large amount of thickener or coagulant due to its strong fluidity. The fruit pulp that is directly as a printing substrate cannot be printed a complex 3D structure, and can only be printed a single-layer graphic structure in the prior art.
With the development of the vacuum freeze-drying technology and equipments, vacuum-frozen fruit chips is rapidly developing, and is favored by consumers because the vacuum-frozen fruit chips is convenient to eat, have healthy nutrition, and are easy to carry. Many fruits such as berries have many beneficial effects such as anti-oxidation and immunity improvement due to rich anthocyanin. However, anthocyanin are easily degraded by external factors such as light and oxygen gas during processing and storage. Especially, anthocyanin in the vacuum-frozen fruit chips are more likely to be exposed to xygen gas, water and light due to loose porous network structure and large area. Therefore, color fading and function weakening caused by the degradation of anthocyanin have become quality defects that are difficult to solve during storage process of the vacuum-frozen fruit chips enriched anthocyanin. Thus, the food industry is troubled by how to improve the stability of anthocyanin in fruit foods for a long time. In addition, the vacuum-frozen fruit chips have the problems of low hardness and crispness and soft flavor due to inhomogeneity of tissue structures of raw fruits and low dry matter content of the cell wall of the raw fruits.
1
SUMMARY An object of the present invention is to provide a preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, which combines the 3D printing technology with the quick-freezing technology, also integrates the freeze-thawing treatment, the film-coating treatment and the vacuum freeze-drying technology, and effectively solves the problems that fruit pulp cannot be formed by 3D printing technology, and the products have low hardness and crispness and soft flavor. Another object of the present invention is to provide instant fruit cubes and artificial fruit crispy chips, which have good instant solubility, high crispness and high oxidation resistance.
To realize the objects mentioned above and other advantages, the present invention provides a preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, including: step one, squeezing fruits after being pretreated, and filtering to obtain raw fruit juice, step two, adding accessorial materials to the raw fruit juice, mixing and homogenizing to obtain a printed raw pulp; step three, performing 3D printing of the printed raw pulp, and performing quick-freezing on an exit of a 3D printer to obtain fruit cubes or fruit chips; step four, performing freeze-thawing treatment of the fruit cubes or fruit chips; step five, performing vacuum freeze-drying of the fruit cubes or fruit chips after freeze-thawing treatment; wherein, the accessorial materials comprise 0.5-4% high-amylose corn starch accounting for the quality of the raw fruit juice and 1-8% low-ester pectin accounting for the quality of the raw fruit juice, and pH of a mixed liquid of the accessorial materials and the raw fruit juice is adjusted to 3.0-3.8.
Preferably, in the preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, in the step one, the fruits are anthocyanin-riched berries, comprising at least one of blueberries, raspberries, mulberries, strawberries, 2 blackberries, Lonicera edulis and grapes.
Preferably, in the preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, in the step two, the accessorial materials comprise 1-2% high-amylose corn starch accounting for the quality of the raw fruit juice and 2-5% low-ester pectin accounting for the quality of the raw fruit juice, 0.05-0.2% calcium chloride accounting for the quality of the raw fruit juice, and 0.1-1.0 g/kg gallic acid accounting for the quality of the raw fruit juice, wherein high-amylose corn starch, low-ester pectin, calcium chloride and gallic acid are added into the raw fruit Juice in sequence under continuous stirring, and are adjusted pH to 3.0-3.8 with citric acid.
Preferably, in the preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, in the step three, the printed raw pulp is preheated to 40-45°C, is added into a hooper of the 3D printer, and is performed 3D printing according to set parameters.
Preferably, in the preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, in the step three, the quick-freezing is carried out with cold wind as a refrigerant, a temperature of the cold wind is -40°C, and a wind speed of the cold wind is 2-5 m/s.
Preferably, preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips also includes steps between the step three and the step four: placing the fruit cubes or fruit chips on a -40°C cold air tunnel conveyor belt, spraying a 20-40 wt% of chitosan solution using a nozzle, and storing at -18°C after spraying.
Preferably, in the preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, the freeze-thawing treatment includes: adjusting a temperature of a cold storage by fluctuating 1-5 cycles from -18°C to -4°C according to changing 1°C per hour, when the temperature reaches -4°C, keeping for 2-6 h, then restoring the temperature of the cold storage to -18°C, starting the next cycle, and performing long-term storage at -18°C after all cycles are completed.
Preferably, in the preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips, in the step one, the vacuum freeze-drying includes: 3 performing vacuum freeze-drying of the fruit cubes or fruit chips in a vacuum freeze-drying bin until a moisture content of the fruit cubes or fruit chips is below 7%, wherein a temperature of a cold trap is -50°C, and a drying temperature of a radiant panel is 0-60°C.
Preferably, the preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips also includes step six: performing nitrogen-filled packaging of the fruit cubes or fruit chips after vacuum freeze-drying with light and oxygen proof packaging bags.
The present invention includes at least the following substantial improvements and beneficial effects:
1. The present invention provides a novel fruit snack food capable of eating as snack fruit crisps and brewing as instant beverages, which have easy portability, 100% solubility without precipitate, and rapid dissolution as instant beverages, and have crisp taste, bright color and natural flavor as fruit crisps. The current market has no similar products.
2. The present invention creatively combines quick-freezing technology with 3D printing technology, which solves the problem that fruit pulp cannot be formed by the 3D printing technology, and has good application prospects.
3. In the present invention, berry fruits with rich colors and high anthocyanin content are selected as raw materials, the stabilization mechanism based on an interaction of food size and molecular is carefully designed, and the physical oxygen barrier technology is adopted to improve the stability of anthocyanin during product storage. More specifically, the present invention adopts electrostatic interactions because abundant carboxyl groups on the pectin molecules with low methyl esterification degree is negatively charged above its isoelectric point, and anthocyanin are positively charged below the isoelectric point. Meanwhile, the chemical structure of the anthocyanin is stabilized from two aspects by a non-covalent bond "TI-IT overlap" between a benzene ring of gallic acid benzene ring and a benzene ring of anthocyanin, thereby limiting free movement of B ring due to steric hindrance, simultaneous limiting the dissociation of chemical bonds, and greatly improving the 4 chemical stability of anthocyanin. Anthocyanin with different structures is comprehensively protected, gallic acid has the best combination effects of anthocyanin with different structures than flavonoids and other phenolic acids. Pectin and gallic acid are widely present in natural fruits, can be used for producing green and natural foods as protective color materials.
4. The present invention adopts coating treatment with chitosan to coat a layer coating film of chitosan on the periphery of the fruit cubes or fruit chips, which can effectively block the infiltration of oxygen gas and moisture, delay and further inhibit the degradation of anthocyanin during storage, can also reduce the moisture absorption rate of the fruit cubes or fruit chips, and alleviates the problem of crispness loss caused by rapid moisture absorption after the vacuum freeze-dried fruit cubes or fruit chips are opened.
5. The present invention combines slow freezing with freez-thawing treatment to process the quick-frozen fruit cubes or fruit chips, so that small ice crystals in the quick-frozen fruit cubes or fruit chips grow continuously to form larger ice crystals. The larger ice crystals on the periphery of the quick-frozen fruit cubes or fruit chips can form greater porosity after sublimation during the vacuum freeze-drying, which can increase drying rate, and porous network structure of the freeze-dried fruit cubes or fruit chips can be precisely controlled by the physical adjusting effect of ice crystals, so that a loose pore structure with larger pores and thicker pore walls can be obtained, and better crispy taste can be obtained.
Other advantages, objects, and features of the present invention will be shown in part through the following description, and in part will be understood by those skilled in the art from study and practice of the present invention.
DETAILED DESCRIPTION The present invention will now be described in further detail concerning the embodiments, to enable a person skilled in the field to practice regarding the literal description of the specification.
It should be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the 5 reagents and materials are commercially available unless otherwise specified.
Embodiment 1 The present invention provides artificial fruit crispy chips, whose preparation method includes the following steps: 1) selecting mangoes as raw materials; 2) pretreatment: removing the inedible parts of the mangoes, and cleaning; 3) juicing the mangoes with a belt-style juicer to obtain mango juice; 4) filtering the mango juice to obtain raw fruit juice; 5) mixing: adding accessorial materials of 4% high-amylose corn starch and 1% low-ester pectin to the raw fruit juice in sequence under continuous stirring, and adjusting pH to 3.8 with citric acid; 6) homogenizing the raw fruit juice with a homogenizer for 2 times; 7) 3D printing for shaping: preheating homogenized raw fruit juice to 40-45°C with a heat exchanger, adding into a hooper of a 3D printer, performing 3D printing according to a procedure to form fruit chips with 2 mm thickness, performing quick-freezing with cold wind as a refrigerant at an exit of the 3D printer, and storing the frozen fruit chips in a cold storage, wherein a temperature of the cold wind is -40°C, and a wind speed of the cold wind is 2 m/s; 8) freeze-thawing treatment: adjusting a temperature of the cold storage by fluctuating 1 cycle from -18°C to -4°C according to changing 1°C per hour, when the temperature reaches -4°C, keeping for 6 h, then restoring the temperature of the cold storage to -18°C, and performing long-term storage at -18°C; 9) vacuum freeze-drying: performing vacuum freeze-drying of the frozen fruit chips in a vacuum freeze-drying bin until a moisture content of the frozen fruit chips is below 7%, wherein a temperature of a cold trap is -50°C, and a drying temperature of a radiant panel is 60°C; 10) nitrogen-filled packaging: taking out vacuum freeze-dried fruit chips from a tray of the vacuum freeze-drying bin, selecting and removing damaged products, and performing nitrogen-filled packaging with light and oxygen proof packaging bags; 11) storage: storing the products in a cool and dry place.
6
Embodiment 2
The present invention provides instant fruit cubes, whose preparation method includes the following steps:
1) selecting pears as raw materials; 2) pretreatment: removing the inedible parts of the pears, and cleaning; 3) juicing the pears with a belt-style juicer to obtain pear juice; 4) filtering the pear juice to obtain raw fruit juice; 5) mixing: adding accessorial materials of 0.5% high-amylose corn starch, 7% low-ester pectin and 0.05% calcium chloride to the raw fruit juice in sequence under continuous stirring, and adjusting pH to 3.1 with citric acid; 6) homogenizing the raw fruit juice with a homogenizer for 3 times;
7) 3D printing for shaping: preheating homogenized raw fruit juice to 40-45°C with a heat exchanger, adding into a hooper of a 3D printer, performing 3D printing according to a procedure to form fruit cubes which is a cuboid of 10 mm * 10 mm x
15 mm, performing quick-freezing with cold wind as a refrigerant at an exit of the 3D printer, and storing frozen fruit cubes in a cold storage; wherein a temperature of the cold wind is -40°C, and a wind speed of the cold wind is 5 m/s;
8) freeze-thawing treatment: adjusting a temperature of the cold storage by fluctuating 5 cycles from -18°C to -4°C according to changing 1°C per hour, when the temperature reaches -4°C, keeping for 3 h, then restoring the temperature of the cold storage to -18°C, starting the next cycle, and performing long-term storage at -18°C after all cycles are completed;
9) vacuum freeze-drying: performing vacuum freeze-drying of frozen fruit cubes in a vacuum freeze-drying bin until a moisture content of the frozen fruit cubes is below 7%, wherein a temperature of a cold trap is -50°C, and a drying temperature of a radiant panel is 50°C;
10) nitrogen-filled packaging: taking out vacuum freeze-dried fruit cubes from a tray of the vacuum freeze-drying bin, selecting and removing damaged products, and performing nitrogen-filled packaging with light and oxygen proof packaging bags;
11) storage: storing the products in a cool and dry place. 7
Embodiment 3
The present invention provides instant fruit cubes, whose preparation method includes the following steps:
1) selecting blueberries as raw material; 2) pretreatment: removing the inedible parts of the blueberries, and cleaning; 3) juicing the blueberries with a belt-style juicer to obtain blueberry juice; 4) filtering the blueberry juice to obtain raw fruit juice; 5) mixing: adding accessorial materials of 1.5% high-amylose corn starch, 3.5% low-ester pectin, 0.1% calcium chloride and 0.5 g/kg gallic acid to the raw fruit juice in sequence under continuous stirring, and adjusting pH to 3.4 with citric acid; 6) homogenizing the raw fruit juice with a homogenizer for 2 times;
7) 3D printing for shaping: preheating homogenized raw fruit juice to 40-45°C with a heat exchanger, adding into a hooper of a 3D printer, performing 3D printing according to a procedure to form fruit cubes which is a 10 mm cube, performing quick-freezing with cold wind as a refrigerant at an exit of the 3D printer, and storing frozen fruit cubes in a -18°C cold storage, wherein a temperature of the cold wind is -40°C, and a wind speed of the cold wind is 3.5 m/s;
8) freeze-thawing treatment: adjusting a temperature of the cold storage by fluctuating 4 cycles from -18°C to -4°C according to changing 1°C per hour, when the temperature reaches -4°C, keeping for 4 h, then restoring the temperature of the cold storage to -18°C, starting the next cycle, and performing long-term storage at -18°C after all cycles are completed,
9) vacuum freeze-drying: performing vacuum freeze-drying of frozen fruit cubes in a vacuum freeze-drying bin until a moisture content of the frozen fruit cubes is below 7%, wherein a temperature of a cold trap is -50°C, and a drying temperature of a radiant panel is 50°C;
10) nitrogen-filled packaging: taking out vacuum freeze-dried fruit cubes from a tray of the vacuum freeze-drying bin, selecting and removing damaged products, and performing nitrogen-filled packaging with light and oxygen proof packaging bags;
11) storage: storing the products in a cool and dry place. 8
Embodiment 4 The present invention provides instant fruit cubes, whose preparation method is the same as that in Embodiment 3, and the difference is that the preparation also includes step between the step 7) and the step 8): placing the frozen fruit cubes on a -40°C cold air tunnel conveyor belt, spraying a 30 wt% of chitosan solution using a high-pressure nozzle, and storing at -18°C after spraying; wherein the storage period can reach 12 months.
Embodiment 5 The present invention provides instant fruit cubes, whose preparation method includes the following steps: 1) selecting blueberries and raspberries as raw material at a mass ratio of 6 : 1; 2) pretreatment. removing the inedible parts of the blueberries and the raspberries, and cleaning; 3) juicing the blueberries with a belt-style juicer to obtain fruit juice; 4) filtering the fruit juice to obtain raw fruit juice; 5) mixing: adding accessorial materials of 1.0% high-amylose corn starch, 4.5% low-ester pectin, 0.12% calcium chloride and 0.4 g/kg gallic acid to the raw fruit juice in sequence under continuous stirring, and adjusting pH to 3.5 with citric acid; 6) homogenizing the raw fruit juice with a homogenizer for 2 times; 7) 3D printing for shaping: preheating homogenized raw fruit juice to 40-45°C with a heat exchanger, adding into a hooper of a 3D printer, performing 3D printing according to a procedure to form fruit cubes which is a 10 mm cube, performing quick-freezing with cold wind as a refrigerant at an exit of the 3D printer, and storing frozen fruit cubes in a -18°C cold storage; wherein a temperature of the cold wind is -40°C, and a wind speed of the cold wind is 3.5 m/s; 8) spraying: placing the frozen fruit cubes on a -40°C cold air tunnel conveyor belt, spraying 20 wt% of a chitosan solution using a high-pressure nozzle, and storing at -18°C after spraying; 9) freeze-thawing treatment: adjusting a temperature of the cold storage by fluctuating 4 cycles from -18°C to -4°C according to changing 1°C per hour, when the 9 temperature reaches -4°C, keeping for 4 h, then restoring the temperature of the cold storage to -18°C, starting the next cycle, and performing long-term storage at -18°C after all cycles are completed; 10) vacuum freeze-drying: performing vacuum freeze-drying of frozen fruit cubes in a vacuum freeze-drying bin until a moisture content of the frozen fruit cubes is below 7%, wherein a temperature of a cold trap is -50°C, and a drying temperature of a radiant panel is 60°C; 11) nitrogen-filled packaging: taking out dried fruit cubes from a tray of the vacuum freeze-drying bin, selecting and removing damaged products, and performing nitrogen-filled packaging with light and oxygen proof packaging bags; 12) storage: storing the products in a cool and dry place.
Comparative Example 1 Instant fruit cubes, whose preparation method is the same as that in Embodiment 4, and the difference is the step 5): mixing: adding accessorial materials of 1.5% high-amylose com starch, 3.5% low-ester pectin and 0.1% calcium chloride to the raw fruit juice in sequence under continuous stirring, and adjusting pH to 3.4 with citric acid.
Comparative Example 2 Instant fruit cubes, whose preparation method is the same as that in Embodiment 4, and the difference is that the preparation method does not includes the freeze-thawing treatment in the step 8). Comparative Example 3 Instant fruit cubes, whose preparation method is the same as that in Embodiment 4, and the difference is that the preparation method does not includes quick-freezing of printed fruit cubes, and the printed fruit cubes are directly placed on a -40°C cold air tunnel conveyor belt for spraying with chitosan solution.
Comparative Example 4 Instant fruit cubes, whose preparation method according to the process of solid fruit freeze-dried products on the market, includes: cleaning blueberries, removing the inedible parts of the blueberries; beating to obtain pulp, adding 12% sucrose and 10
0.5% citric acid accounting for the mass of the pulp into the pulp, mixing, freezing the pulp into a silicone mold at -18°C, performing vacuum freeze-drying of frozen fruit cubes in a vacuum freeze-drying bin until a moisture content of the frozen fruit cubes is below 7%, wherein a temperature of a cold trap is -50°C, and a drying temperature of a radiant panel is 40°C; taking out dried fruit cubes from a tray of the vacuum freeze-drying bin, selecting and removing damaged products, performing nitrogen-filled packaging with light and oxygen proof packaging bags, and storing the products in a cool and dry place; wherein the silicone mold is a 10 mm cube.
Experiment 1 The quality analysis of instant fruit cubes prepared with berries as raw materials is carried out, and the specific analysis results are shown in the following table.
In the table, S3, S4, and S5 represent the products prepared in Embodiment 3, Embodiment 4, and Embodiment 5, respectively, and D1, D2, D3, and D4 represent the products prepared in Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4, respectively.
The specific determination methods of each indicator are as follows: 1) Determination of anthocyanin retention rate (%) The total anthocyanin content in a sample is determined by ultraviolet spectrophotometry, including: extracting anthocyanin in the sample with a 2% methanol solution of hydrochloric acid, filtering, determining at 530nm by the ultraviolet spectrophotometry, calculating total anthocyanin content using a standard curve, and analyzing the retention rate of total anthocyanin in the sample.
The content of cyanin-3-glucoside in the sample is determined by HPLC-MS, including: extracting cyanin-3-glucoside in the sample with a 2% methanol solution of hydrochloric acid, filtering, determining by the HPLC-MS, calculating the content of cyanin-3-glucoside and the retention rate of cyanin-3-glucoside using a standard curve obtained by a standard sample.
The anthocyanin retention rate is calculated according to the weight of total anthocyanin of 40% and the weight of cyanin-3-glucoside of 60%. 2). 2) Determination of color difference value (AE value) The color of the instant fruit cubes is determined with a color difference 11 instrument. In this experiment, AL, Aa, Ab, and AE represent the color difference values between the color (Z, a, b) of the tested sample and the color (L*, a* b*) of the fresh sample, and AE is calculated according to the following formula: ANE=~NL-LD) +(a-a) +(b-b"’ Wherein, L and L* represent a lightness value of the tested sample (the instant fruit cubes) and the fresh sample (fresh fruits), respectively; a and a* represent a red green value of the tested sample and the fresh sample, respectively, b and ó* represent a yellow blue value of the tested sample and the fresh sample, respectively.
3) Pore characteristics analysis The pore characteristics analysis is carried out by micro-CT scan, and the average pore diameter (um) and the pore wall thickness (um) inside the tested sample are obtained by analysis with the software of the micro-CT.
4) drying time (h) The drying time is the time required for vacuum freeze-drying of the frozen fruit cubes in a vacuum freeze-drying bin until a moisture content of the frozen fruit cubes is below 7%.
5) Determination of hardness and brittleness The determination of hardness and brittleness is performed by TA-XT21/50 type physical property tester, including: selecting the instant fruit cubes with similar shape and size for texture measurement, quickly taking out the sample from a package, performing a cutting test with the physical property tester, repeating 10 times, and finally taking the average value. The brittleness is expressed by the number of peaks produced by the test, and the unit is "number", and the test value increases in a positive correlation within a certain range. The more peaks, the better the crispness of the product will be, otherwise, the worse the crispness of the product will be.
6) Dissolution rate (2%) Taking 10g of freeze-dried sample, placing in 100mL of water, stirring, filtering with a filter paper, drying filtered residue and weighing the filter residue. The Dissolution rate = (the weight of the freeze-dried sample — the weight of the filter 12 residue)/ the weight of the freeze-dried sample * 100%. 7) Turbidity Taking 2g of the instant fruit cubes, rehydrating at 1:10, shaking, centrifuging at 4000r/min for 15 min, mixing the supernatant thoroughly, placing in a cuvette, and measuring a absorbance value at 660 nm with a spectrophotometer using distilled water as a reference.
The Turbidity 1s expressed with a ratio of the absorbance value of the instant fruit cubes after centrifugation to the absorbance value of the instant fruit cubes before centrifugation. 8) Collapse rate (%) Measuring the height of the sample after printing and drying, the collapse rate = (set printing height- the height of the sample)/set printing height = 100%. 9) Judgment of shelf life Storing the product at 25°C to track the quality of the product, the end of the shelf life is the time when the pelargonidin-3-glucoside in the product is degraded by more than 50% or a value is declined by more than 20%. Ce Js Iv a er [a ee Anthocyanin 70 92 85 40 85 42 retention rate/%o Color difference | 4.56 1.46 1.25 12.01 | 1.85 1.28 10.8 value (AE value) Average pore | 232 275 256 242 143 232 154 diameter /um Average wall | 25.3 22.5 25.4 20.2 16.4 20.1 16.2 thickness /um 13
It can be seen from the above table that Embodment 4 is the optimal process of the present invention. Compared with the Embodment 4, the anthocyanin retention rate of the instant fruit cubes in the Embodment 3 and the Comparative Example 1 are significantly reduced, the color difference value is significantly increased, and the shelf life is shortened. It shows that coating with chitosan and addition of gallic acid are beneficial to increase the anthocyanin retention rate and inhibit the degradation of anthocyanin, and the protective effect of gallic acid on anthocyanin is stronger than that of coating with chitosan. Compared with the Embodment 4, average pore diameter, average wall thickness and brittleness of the instant fruit cubes in the Comparative Example 2 are significantly reduced and drying time is significantly prolonged, which indicates that freeze-thawng treatment can control the porous network structure of the instant fruit cubes, and a loose pore structure with larger pores and thicker pore walls can be obtained. Compared with the Embodment 4, the collapse rate of the instant fruit cubes in the Comparative Example 3 is significantly increased, which shows that quick-freezing with cold wind after 3D printing can maintain the shape of the printed fruit pulp after 3D printing to realize good moldability. Compared with the Embodment 4, anthocyanin retention rate, average pore diameter, average wall thickness, brittleness, solubility and shelf life of the instant fruit cubes in the Comparative Example 4 are significantly reduced, and color difference value, drying time, turbidity and collapse rate are significantly increased. It indicates that the preparation method of the present invention can obtain the instant fruit cubes which have high anthocyanin retention rate, 100% solubility without precipitate, rapid dissolution, high brittleness and good oxidation resistance.
Although the embodiments of the present invention have been disclosed above, they are not limited to the applications previously mentioned in the specification and embodiments and can be applied in various fields suitable for the present invention. For an ordinary skilled person in the field, other changes may be easily achieved. Therefore, without departing the general concept defined by the claims and their 14 equivalents, the present invention is not limited to particular details and embodiments shown and described herein.

Claims (10)

CONCLUSIESCONCLUSIONS 1. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips, omvattende: - stap één: het uitpersen van vruchten nadat ze zijn voorbehandeld, en het filteren om een rauw vruchtensap te verkrijgen; - stap twee: het toevoegen van aanvullende materialen aan het rauwe vruchtensap, het mengen en het homogeniseren om een geprinte ruwe pulp te verkrijgen; - stap drie: het 3D-printen van de geprinte ruwe pulp, et het snel invriezen bij een uitgang van een 3D-printer om vruchtenblokken of vruchtenchips te verkrijgen; - stap vier: het uitvoeren van vries-ontdooibehandeling van de vruchtenblokken of vruchtenchips; - stap vijf, het uitvoeren van vacuümvriesdrogen van de vruchtenblokken of vruchtenchips na de vries-ontdooibehandeling; waarbij de aanvullende materialen maïszetmeel met hoog amylosegehalte en pectine met laag estergehalte omvatten, die respectievelijk 0,5 tot 4 % en 1 tot 8 % van de massa van het vruchtensap uitmaken, en de pH van een gemengde vloeistof van de aanvullende materialen en van het rauwe vruchtensap wordt ingesteld op 3,0 tot 3,8.Process of preparation of texture-recombined instant fruit blocks and artificial crispy fruit chips, comprising: step one: pressing fruits after they have been pre-treated, and filtering to obtain a raw fruit juice; - step two: adding additional materials to the raw fruit juice, mixing and homogenizing to obtain a printed raw pulp; - step three: 3D printing the printed raw pulp, and quick freezing at an output of a 3D printer to obtain fruit blocks or fruit chips; - step four: performing freeze-thaw treatment of the fruit blocks or fruit chips; - step five, performing vacuum freeze-drying of the fruit blocks or fruit chips after the freeze-thaw treatment; wherein the additional materials comprise high amylose maize starch and low ester pectin constituting 0.5 to 4 % and 1 to 8 %, respectively, by weight of the fruit juice, and the pH of a mixed liquid of the additional materials and of the raw fruit juice is set at 3.0 to 3.8. 2. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips volgens conclusie 1, met het kenmerk, dat in stap één de vruchten anthocyaninerijke bessen zijn, die ten minste één van bosbessen, frambozen, moerbeien, aardbeien, bramen, loniceraedulis en druiven omvatten.Production method of texture-recombined instant fruit blocks and artificial crispy fruit chips according to claim 1, characterized in that in step one the fruits are anthocyanin-rich berries, which are at least one of blueberries, raspberries, mulberries, strawberries, blackberries, loniceraedulis and grapes include. 3. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips volgens conclusie 2, met het kenmerk, dat in stap twee de aanvullende materialen maïszetmeel met hoog amylosegehalte, pectine met laag estergehalte, calciumchloride en galluszuur omvatten, die respectievelijk 1 tot 2 %, 2 tot 5 %, 0,05 tot 0,2 % en 0,1 tot 1,0 g/kg van de massa van het rauwe vruchtensap uitmaken, waarbij het maïszetmeel met hoog amylosegehalte, de pectine met laag estergehalte, het calciumchloride en het galluszuur achtereenvolgens onder voortdurend roeren aan het rauwe vruchtensap worden toegevoegd, en de pH van een 16 gemengde vloeistof van de aanvullende materialen en van het rauwe vruchtensap met citroenzuur wordt ingesteld op 3,0 tot 3,8.Preparation method of texture-recombined instant fruit blocks and artificial crispy fruit chips according to claim 2, characterized in that in step two the additional materials comprise high amylose corn starch, low ester pectin, calcium chloride and gallic acid, which are respectively 1 to 2% , 2 to 5 %, 0.05 to 0.2 % and 0.1 to 1.0 g/kg of the mass of the raw fruit juice, the high amylose maize starch, the low ester pectin, the calcium chloride and the gallic acid is sequentially added to the raw fruit juice with continuous stirring, and the pH of a mixed liquid of the additional materials and of the raw fruit juice with citric acid is adjusted to 3.0 to 3.8. 4. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips volgens conclusie 1, 2 of 3, met het kenmerk, dat in stap drie de geprinte ruwe pulp wordt voorverwarmd tot 40 tot 45 °C, wordt toegevoegd aan een hopper van de 3D-printer en wordt onderworpen aan 3D-printen volgens ingestelde parameters.The production method of texture-recombined instant fruit blocks and artificial crispy fruit chips according to claim 1, 2 or 3, characterized in that in step three the printed raw pulp is preheated to 40 to 45°C, added to a hopper of the 3D printer and is subjected to 3D printing according to set parameters. 5. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips volgens een der voorgaande conclusies, met het kenmerk, dat in stap drie het snel invriezen wordt uitgevoerd met koude wind als koelmiddel, waarbij de temperatuur van de koude wind -40 °C is, en de windsnelheid van de koude wind 2 tot 5 m/s.The production method of texture-recombined instant fruit blocks and artificial crispy fruit chips according to any one of the preceding claims, characterized in that in step three the rapid freezing is performed with cold wind as the coolant, the temperature of the cold wind being -40 °C and the wind speed of the cold wind is 2 to 5 m/s. 6. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips volgens een der voorgaande conclusies, verder omvattende tussen stap drie en stap vier: het plaatsen van de vruchtenblokken of vruchtenchips op een transportband voor een koudeluchttunnel van -40 °C, het sproeien van een 20 tot 40 gew.% chitosanoplossing met behulp van een spuitmond, en het bewaren bij -18 °C na het sproeien.The production method of texture-recombined instant fruit blocks and artificial crispy fruit chips according to any one of the preceding claims, further comprising between step three and step four: placing the fruit blocks or fruit chips on a conveyor belt for a cold air tunnel of -40°C, spraying of a 20 to 40 wt% chitosan solution using a nozzle, and storing at -18°C after spraying. 7. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips volgens een der voorgaande conclusies, met het kenmerk, dat de vries-ontdooibehandeling omvat: het aanpassen van de temperatuur van een koelopslagplaats door te fluctueren met 1 tot S cycli van -18 °C tot -4 °C volgens een verandering van 1 °C per uur, het bewaren gedurende 2 tot 6 uur wanneer de temperatuur -4 °C bereikt, vervolgens het herstellen van de temperatuur van de koelopslagplaats naar -18 °C, het starten van de volgende cyclus en het uitvoeren van een langdurige opslag bij -18 °C nadat alle cycli zijn voltooid.The production method of texture-recombined instant fruit blocks and artificial crispy fruit chips according to any one of the preceding claims, characterized in that the freeze-thaw treatment comprises: adjusting the temperature of a cold store by fluctuating with 1 to S cycles of -18 °C to -4 °C according to a change of 1 °C per hour, keeping for 2 to 6 hours when the temperature reaches -4 °C, then restoring the temperature of the cold store to -18 °C, starting of the next cycle and performing a long-term storage at -18°C after all cycles have been completed. 8. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips volgens een der voorgaande conclusies, met het kenmerk, dat het vacuümvriesdrogen omvat: het vacuümvriesdrogen van de vruchtenblokken of vruchtenchips in een vacuümvriesdroogbak tot het vochtgehalte 17 van de vruchtenblokken of vruchtenchips lager is dan 7 %, waarbij de temperatuur van een koelval -50 °C is en de droogtemperatuur van een stralingspaneel 0 tot 60 °C.A method of preparing texture-recombined instant fruit blocks and artificial crispy fruit chips according to any one of the preceding claims, characterized in that the vacuum freeze-drying comprises: vacuum freeze-drying of the fruit blocks or fruit chips in a vacuum freeze-drying container until the moisture content of the fruit blocks or fruit chips is lower. than 7 %, where the temperature of a cooling trap is -50 °C and the drying temperature of a radiant panel is 0 to 60 °C. 9. Bereidingswerkwijze van textuur-gerecombineerde instant-vruchtenblokken en kunstmatige krokante vruchtenchips volgens een der voorgaande conclusies, verder omvattende stap zes: het uitvoeren van stikstofgevulde verpakking van de vruchtenblokken of vruchtenchips na het vacuümvriesdrogen met licht- en zuurstofdichte verpakkingszakken.The preparation method of texture-recombined instant fruit blocks and artificial crispy fruit chips according to any one of the preceding claims, further comprising step six: performing nitrogen-filled packaging of the fruit blocks or fruit chips after the vacuum freeze-drying with light-tight and oxygen-tight packaging bags. 10. Instant-vruchtenblokken en kunstmatige krokante vruchtenchips bereid door middel van de bereidingswerkwijze volgens een van de conclusies 1 tot 9.10. Instant fruit blocks and artificial crispy fruit chips prepared by the preparation method according to any one of claims 1 to 9. 1818
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