Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
  • A23L2/04—Extraction of juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners

Definitions

• the field of invention relates to a method for preparation of instant pineapple juice bags from pineapple or pineapple residual pulp, More particularly the field of invention relates to an instant pineapple juice bags having pineapple residual pulp with additives which is dried and re-constituted upon adding water;
• the pineapple is one of the most important fruits in the world and is the leading edible member of the family Bromeliaceae. This fruit juice is the third most preferred worldwide after orange and apple juices (Cabrera et al., 2000). The plant develops to a cone-shaped juicy and fleshy fruit with crown at the top (Morton, 1987; Tran, 2006).
• bromelain the proteolytic enzyme present in the stem of pineapple is finding wide applications in pharmaceutical and food uses (Hebbar ef al., 2008).
• It is an object of the invention is to provide to a method for preparation of instant pineapple juice bags from pineapple or pineapple residual pulp;
• It is also an object of the invention is to provide a relates to an instant pineapple juice bags having pineapple residual pulp with additives which is dried and re-constituted upon adding water;
• a pineapple pulp which is derived as byproduct after extraction of juices from the pineapple fruits is utilized for making the instant pineapple juice bags, optionally the pineapple fruit pulp is also used for making the instant pineapple juice bags, the juice bags having the processed pineapple pulp is dipped in water to reconstitute the pineapple juice,
• the processing of the pulp for making the juice involves adding the sugar in predefined amount so the sugar acid ratio is maintained and the pulp is homogenized with the sugar by mixing and fridge drying and heating at the 40-80 °C, before packing it to the filter paper bags which infuses the juices after adding water resulting in the juice of the pineapple;
• a pineapple fruit juice is rich with vitamin C which also known as ascorbic acid. It is useful for the prevention of recurrent ear infections, colds, and flu. Vitamin C is the body's primary water-soluble antioxidant, defending all aqueous areas of the body against free radicals that attack and damage normal cells. Pineapple is a good source of trace minerals. The fate of these components is usually compromised during thermal treatment of such juices for sterility purposes.
• Juice is highly susceptible to spoilage because unheated juice is subject to rapid microbial, enzymatic, chemical and physical deterioration. Therefore, thermal treatment is important to minimize these undesirable reactions and at the same time, maintaining the quality of the juice.
• the fruit pulp/s is usually prone to microbial spoilage thus limiting further exploitation. Further, the drying, storage and shipment of these wastes is cost effective and hence efficient, inexpensive and eco- friendly utilization is becoming rnore and more necessary,
• the fruit residue remains after the juice extraction or without juice extraction fruit pulp can be used for the purpose of making of the instant ready to mix pineapple juice bag,
• the instant pineapple juice bag is having freshly processed pineapple fruit pulp along with the additives bagged in the bag, the bag dipped in to the water and stirred to reconstitute the pineapple juice which is having properties of the fresh pineapple juice;
• the additives added to the processed pineapple fruit pulp is sugar having the brix degree 1° per gram of the sugar, also there is no preservative are added for the stability, the sugar added acts as the stabilizer keeping the fruit pulp free from the microbial infection;
• the amount of the sugar added in the instant juice pre-mix is having the ratio of sugar to pulp weight is 1;4 w/w;
• Adding sugar to the juices is regulated by the to adjustment of sugar/acid ratios and compensate for other imbalances in juice from a single harvest or cultivar, since many factors influence the composition and quality of juice, the properties improved due to addition of an appropriate sugar acid ratio of pineapple juice and sugar are
• Pineapple juice having an ideal sugar acid ratio is 10-16 and ideally preferred one is ⁇ 16 ideal
• Instant juice bags prepare from pineapple residual pulp is inexpensive, eco- friendly and thus help to avoid wastage of the fruit.
• the instant juice bag does not contain any preservatives. Thus is purely a safe and fruit product.
• Bags for pineapple juice pulp is selected is a small, porous sealed bag containing processed pineapple pulp and dipped in water which infuses water in the bag and release pineapple juices, the same can be speeded up by shaking the container, bags are commonly made of filter paper, silk or food grade plastic.
• the bag contains the pulp while the juice is steeped, making it easier to dispenses the juices from the pineapple pulp, and performs the same function as a juice infuser.
• Some juice bags have an attached piece of string with a paper label at the top that assists in removing the bag;
• the amount of processed pineapple pulp added in a bag is ranging in the amount of 3-10 grams;
• a method for production of the instant pineapple fruit juices from the juice pulp involves the following steps;
• Pineapple is cut into small pieces and grinded.
• the juice is filtered and the residual pulp is collected, sugar is added to the pulp and refrigerated for 2-4 hrs. Once the sugar dissolves and forms a uniform mixture, the mixture is oven dried at 40-80°C for 6 hrs (Time based on drying).
• a glass of water appx 400 ml is taken, the juice mixture bag is dipped and allowed to dissolve with shaking, after 5 mins the juice is ready.
• the pineapple juice bag prepared is further tested for the amount of the sugar, microbial infection
• 3,5- dinitrosalicylic acid was used for estimation of sugar in the 1 glass of instant juice. Which is found to be in the range of 1 glass of juice is 25.0 to 30.0 grams/ glass;
• Total bacterial & fungal count was performed every week for 3 months to study the shelf life of the product. Nutrient agar and saboraud 's agar was used.
• 1 kg pineapple is cut into small pieces and grinded.
• the juice is filtered and the residual pulp is collected.
• 250gms of sugar is added to the pulp and refrigerated for 2 hrs. Once the sugar dissolves and forms a uniform mixture, the mixture is oven dried at 60°C for 6 hrs (Time based on drying).
• a glass of water appx 400 ml is taken, the juice mixture bag is dipped and allowed to dissolve. After 5 mins the juice is ready.
• a glass of water appx 400 ml is taken, the juice mixture bag is dipped and allowed to dissolve. After 5 mins the juice is ready.

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)
• Preparation Of Fruits And Vegetables (AREA)

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Cited By (1)

Citations (2)

• 2015
  • 2015-07-31 IN IN1787MU2015 patent/IN2015MU01787A/en unknown
  • 2015-07-31 WO PCT/IN2015/000304 patent/WO2016178239A1/en not_active Ceased

Patent Citations (2)

Non-Patent Citations (2)

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