초록 ▼

The invention pertains to the formulation and process for producing a universal fruit base, which is an apple mash-polysaccharide mixture to which fruit puree(s) and optionally concentrated fruit juice(s) are to be added to form beverage concentrates. The beverage concentrates are to be diluted with

The invention pertains to the formulation and process for producing a universal fruit base, which is an apple mash-polysaccharide mixture to which fruit puree(s) and optionally concentrated fruit juice(s) are to be added to form beverage concentrates. The beverage concentrates are to be diluted with water and/or fruit juice(s) to create supreme, distinctive, refreshing, healthy, creamy, smooth, thick, non-gummy and non-settling fruit beverages (smoothies). The resulting beverages possess hydrated cellular particulates, which are stabilized by modified starch and xanthan gum and thus sedimentation of particulates does not occur during the storage of the resulting beverages. Homogenization is not required for particulate stabilization. Pasteurization and sterilization of the resulting beverages can be carried out without the loss of textural and flavour quality attributes and without particulate destabilization and sedimentation. A wide variety of ingredients such as protein foods, coffee, tea, cocoa, nutrients, natural and artificial flavours, sweeteners and botanicals may be added for flavour, nutritional and health appeal.

대표청구항 ▼

1. A process of producing a non-frozen universal fruit base from apples suitable for the production of a smooth apple-based fruit beverage which comprises:(a) washing and sanitizing the apples; (b) cutting, the apples into pieces; (c) cooking the apple pieces with steam of a temperature between 100.

1. A process of producing a non-frozen universal fruit base from apples suitable for the production of a smooth apple-based fruit beverage which comprises:(a) washing and sanitizing the apples; (b) cutting, the apples into pieces; (c) cooking the apple pieces with steam of a temperature between 100.degree. C. and 110.degree. C. for about 2 to about a minutes got the steam breaks down the water-insoluble protopectin in the middle lamellae of the apple to water-dispersible pects, inactivates polyphenol oxidase in the apple for the prevention of enzymic browning, inactivates other oxidases in the apple to inhibit the oxidation of ascorbic acid, gelatinizes the protoplasts in the apple to bring about elastic, semi-solid protoplasts in the intact apple cells, plasticizes the apple cell walls to enhance extensibility and resistance to impact fractures, and exposes the adhesive surfaces of intact apple cells; (d) macerating and screening the cooked apple pieces with a finisher/pulper having screen openings between about 0.05 and 0.13 inches to produce an apple mince; (e) comminuting the apple mince with a comminutor having screen openings between about 0.033 and 0.093 inches to produce an apple mash having predominantly intact single cells; (f) adding a pregelatinized cross-linked high amylopectin maize starch and xanthan gum to the apple mash to produce a universal fruit base; (g) adding fruit puree(s) and optionally concentrated fruit juice(s) to the universal fruit base to form a beverage concentrate; and (h) adding, water and/or fruit juice(s) to the beverage concentrate to produce a smooth apple-based fruit beverage.