Method of infusion of fruit

Details Method of infusion of fruit Method of infusion of fruit

1990-09-27

1991-08-06

Stoll, Robert L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426102, 426103, 426506, A23B 708, A23B 714

Patent

active

H00009504

ABSTRACT:
A method of infusion of fruit is provided. Dried fruit is hydrated in a solution of fructose prior to infusion with a solution of fructose. The rehydration step raises the ratio of fructose to dextrose of the fruit which improves the organoleptic qualities and stability of the infused fruit.

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Bolin, H. R., et al., "Effect of Osmotic Agents and Concentrations on Fruit Quality", Journal of Food Science, 48(1):202-205 (1983).

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