TH16459C3 - The process of producing low-sugar dried compote with hydrocolloid - Google Patents

Abstract

1 page of the number 1 page summary of the invention The process of producing low sugar compote with hydrocolloid according to this invention has the following production processes. Preparing the fruit to the right size for compote. Fruit preservation Crispiness with a mixed solution containing calcium chloride and sodium metabisulfite solution, and the fruit coating with hydrocolloid solution before being compote. Welding fluid containing solution The sugar is mixed with citric acid and is dried at the final stage. Is a compote product Dried with low sugar. Due to hydrocolloids (hydrocolloid) allows the mass transfer of sugar through the Of the fruit coated with a film of hydrocolloid (The hydrocolloid) decreased during the fermentation (decreased osmotic dehydration), the good taste and natural color of the fruit. The texture is juicy and not harsh. Facial skin is not dry As well as having a good natural flavor Fruit products This dried compote is suitable for consumers who want to maintain their health. Or consumers who Want to control the amount of sugar

Claims (3)

Disclaimer (all) which will not appear on the advertisement page: page 1 of the number 2 disclaimers 1. The production process of dried compote with eye sugar by hydrocolloid. The steps are as follows: a. Prepare the fruit by washing the fruit, peeling it (if any), and then trimming the fruit to reduce its size. You can choose from 0.5 - 2.0 cm dice shapes or thick slices. 0.5 - 2.0 cm either. B. The fruit that has been modified from Section A is adjusted by immersion in a mixed solution consisting of 0.1 - 2.0 percent calcium chloride solution by weight. (% w / w) and sodium metabisulfite solution at a concentration of 0.1 - 2.0 percent by weight (% w / w) with a fruit to solution ratio mixed in a ratio of 1: 1 to 1: 3. For a period of 7-180 days upon the end of the period The fruits are washed with clean water. C. Take the fruit that has been soaked in a solution, mixed and washed with clean water from item B. Soak in a mixed solution consisting of 0.1 - 1.0 percent calcium chloride solution. Weight (% w / w) and sodium metabisulfite (sodium metabisulfite) solution at a concentration of 0.01 - 0.1% by weight (% w / w) with a fruit to solution ratio mixed in a ratio of 1: 1 to 1. : 3 for a period of 30 minutes - 2 hours. The fruits are washed with clean water and Drain on a sieve at room temperature (25 - 35 ° C) for a period of 10-30 minutes. D. Heat the fruit that has been soaked in a solution, mix and drain the water from the note C. Select from blanching in water. At 80 - 100 degrees Celsius for 5 - 15 minutes or steaming at 90 - 105 degrees Celsius for 5 - 15 minutes either After the expiration time, the heated fruit is drained on a sieve at room temperature (25 - 35 ° C) for 10-30 minutes. E. Prepare the hydrocolloid solution. (hydrocolloid) at a concentration of 0.1 - 2.0 percent by weight (% w / w) with hydrocolloid added. (hydrocolloid) and fine sugar, 5 - 10 times the weight of hydrocolloid. (hydrocolloid) into clean water that has been stirred all the time. With a mixer At the speed of 60 - 1500 rpm, temperature 25 - 35 degrees Celsius for a period of 1 - 2 hours will get a solution of hydrocolloid. (hydrocolloid) f. fruit that has been heated and drained from the D section is immersed in a hydrocolloid solution prepared from Article E with the ratio of fruit to hydrocolloid solution Page 2 of 2 pages (hydrocolloid) 0.5: 1 to 1: 2 for a period of 30 seconds -3 minutes to coat the hydrocolloid. (hydrocolloid) over the surface of the fruit g. When the expiration time Take the fruit that has been coated with hydrocolloid. (hydrocolloid) from item F. To drain the sieve at room temperature (25-35 ° C) for a period of 10-30 seconds and soak in clean water or clean water containing 0.01 - 2.0 percent sodium salt or Water containing either 0.01 - 2.0 percent calcium salt, depending on the type of Hydrocolloid (hydrocolloid) used at 25 - 35 ° C for a period of 30 seconds - 20 minutes after the expiration of the time. The fruit is drained on a sieve at room temperature (25 - 35 ° C) for a period of 5 - 30 minutes. H. Prepare the syrup consisting of a 50-70 degree sugar solution, brix (symbol Brix) and cic acid. (Citric acid) at a concentration of 0.1 - 2.0 percent by weight (% w / w); i. Compote the fruit that has been drained from the clause G and compote it with a weld prepared from item H at temperature 30 - 50 degrees Celsius for a period of 6-24 hours after composting for the specified time, drain the compote and weld on a sieve at room temperature (25 - 35 ° C) for a period of 10 - 60 seconds. The compost, which has been drained from the above, is heated by blanching in water at 80 - 100 degrees Celsius for a period of 5 - 50 seconds after the expiration time. Bring compote Drain the sieve at room temperature (25 - 35 ° C) for a period of 10-30 minutes. K. The compote that has been blanched and dehydrated from No. 18 - 48 hours until the compote Water activity of 0.50 - 0.60 was a low sugar dried compote with hydrocolloid. 2. Production process of dried compote with eye sugar by hydrocolloid according to claim 1, where the hydrocolloid (hydrocolloid) selectable from kappa-carrageenan (K-carrageenan), sodium alginate (sodium alginate), low methoxyl pectin, iota-carrageenan. (I-carrageenan), either carboxymethyl cellulose (CMC), xanthan gum (xanthan gum) or a combination. 3. Process for producing dried compote containing eye sugar by hydrocolloid according to claim 1, where the sugar solution is prepared from sucrose or invert sugars. One or a combination