Fruit preparation

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Fruit preparations are processed fruit . They play a role especially in the dairy industry and ice cream production and are used, for. B. yoghurt or quark (quark) added, serve to flavor ice cream (e.g. strawberry ice cream) or to refine various types of ice cream (e.g. as a topping or marbling).

Fruit groats are fruit preparations made from several types of fruit, with 50% or more fruit; they are named according to their color ( red groats ) or the fruits used (e.g. raspberry groats ).

Fruit preparations consist of fruits, added sugar , glucose syrup or other sugar solutions, thickeners , such as. B. modified starches , pectin , locust bean gum , guar gum , carrageenan , acidity regulators ( citric acid or trisodium citrate ) and flavorings . When it comes to the content, a distinction must be made between the portion of fruit preparations and the pure fruit portion. In some cases, it can be significantly lower, for example "fruit yoghurt" has at least 6% fruit, " yoghurt with fruit preparation" but only at least 3.5% fruit (the proportion of fruit preparation must be higher, otherwise the fruit preparation would be pure fruit).

Standard tests for fruit preparations are viscosity , pH value , lumpiness due to leaching and a microbiological test. A distinction is made between pasty and lumpy preparations, which are used and processed differently in industry. Liquid preparations are used for whey and drinking yogurts. Lumpy fruit preparations are used with yogurt or curd cream.

In industry, fruit preparations are used in stainless steel containers with a capacity of up to 1000 kg. The containers are pressurized with inert nitrogen . Another industrial packaging method is bag-in-box filling. These are aseptic aluminized plastic bags that are filled with fruit preparations and are stored and transported in boxes or barrels for easier handling. Bag in Box can be between 5 kg and 200 kg. Fruit preparations should be stored in a cool place. In the dairy , the fruit preparation gets into the milk product via pumps and fruit mixers.

Web links

Individual evidence

  1. Guidelines 2016 - German Food Book: Developed and approved by the German Food Book Commission at the Federal Ministry of Food and Agriculture . Behr's Verlag DE, 2016, ISBN 978-3-95468-446-5 , pp. 423 ( google.de [accessed on August 10, 2019]).