Method of conditioning fruits for subsequent drying for production of an instant product

摘要

A method of conditioning fruits for subsequent drying for the production of an instant product, with a conditioning solution system used in the method comprising multiple conditioning agents which are permissible under the laws relating to food and drugs, the fruits, as whole and cut fruits in a fresh or frozen condition, being subjected in one or more sequential process steps to a conditioning with calcium ions, pectin esterase, and an oil-in-water emulsion to which an emulsifier in a proportion of more than 1% by weight is added.