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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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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fruit
chips
instant
artificial
texture
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NL2027953A
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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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Materials Engineering (AREA)
  • Manufacturing & Machinery (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Claims (10)

CONCLUSIES
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.
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.
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.
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.
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.
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.
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.
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.
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.
10. Instant-vruchtenblokken en kunstmatige krokante vruchtenchips bereid door middel van de bereidingswerkwijze volgens een van de conclusies 1 tot 9.
18
NL2027953A 2020-12-04 2021-04-13 Preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips NL2027953B1 (en)

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CN114831238B (zh) * 2022-06-01 2023-12-12 中国农业科学院农产品加工研究所 提高冻干果蔬固体饮料高花色苷保留率的方法

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WO2019165735A1 (zh) * 2018-02-27 2019-09-06 江南大学 一种利用浓缩果浆预后处理改善3d打印效果的方法
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