Apparatus for making enzyme inactivated viscous fruit pulp and p

Details Apparatus for making enzyme inactivated viscous fruit pulp and p Apparatus for making enzyme inactivated viscous fruit pulp and p

1990-06-20

1991-04-16

Simone, Timothy F.

Foods and beverages: apparatus

Non-cooking heat treatment of food

99484, 99510, 99540, A23L 1212

Patent

active

050073346

ABSTRACT:
Apparatus, method, and product resulting therefrom in which fruit having skins, seeds, and meat is extruded through a perforated drum to provide a small particle size pulp. The pulp is immediately heated quickly to a temperature above the inactivating temperature of the discoloring enzymes of the fruit within a time period less than is necessary for the enzymes to cause discoloration. The pulping process maximizes pectin in the pulp to give the pulp a high viscosity. Particles remain in the pulp to give the pulp a good, discernible bite or mouth feel. The volatile flavors and aromas are trapped in the pulp by heating the pulp in a closed container while causing the enzymes to be inactivated with heat.

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