How is applesauce produced

Generally, it is better to add saccharin sweeteners when serving. Spices can be added for flavor. Be aware that some spices change flavor when frozen. Imitation vanilla gets stronger.

Season lightly before freezing and add additional when serving if necessary. Fruits may be combined when freezing applesauce. Adding one-part cranberries, blueberries, peaches, or pears to two parts apples produces a mixed sauce product. Be aware that there will be a color change in the sauce. Use freezer containers with a wide mouth for easy removal of the frozen product. Thaw the applesauce in the refrigerator. It may be served while a few ice crystals remain.

Drying Applesauce When applesauce is dried , a fruit leather is produced. Leathers Leathers are made from purees and take their name from the texture of the dried product. Applesauce is a puree ready to be made into a leather itself or as an extender for thin purees such as a berry puree.

Sweeteners are usually unnecessary because the natural sweetness of the apple is concentrated during the drying process. Sugar can be used but will eventually crystallize. Sweetened leathers will be somewhat sticky. Do not use waxed paper or regular aluminum foil as the leather will stick. Nonstick foil works well. Two cups of puree will make one large fruit roll for a inch by inch sheet.

Several smaller ones can be made. Test for dryness by touching the center of the leather; no indentation should be evident, and no "wet" spots should show. While warm, peel from the sheet and roll, cool, and rewrap in plastic wrap.

Leathers can be kept for up to one month at room temperature and one year if frozen. Extra Flavorings: Extra flavorings and ingredients can be added for interest. Serving Fun: Spread one or more of the following on the dried leather: Melted chocolate Softened cream cheese Cheese spreads Jam, preserves, or marmalade Marshmallow cream Peanut butter Warning: the moisture from these spreads will be absorbed by the leather and should be added just before serving.

References: Hirneisen, A. Penn State Extension Hirneisen, A. Cleanable to a microbial level hygienic design is not necessarily required for this process. A light microbial contamination should not be a problem. Even though the product undergoes a heat-treatment after being sealed, this does not give a license to sort less accurate, to clean less frequently or not fully clean the machinery and equipment. Large amounts of heat-stable toxins, originating from microorganisms, can remain toxic even after pasteurization and will keep posing a threat to the health of the consumer.

Both machines, Hiperbaric Bulk and Hiperbaric Bulk are based on a revolutionary …. Hiperbaric industrial high pressure processing HPP units are designed to be the most reliable …. English other languages. Knowledge Applesauce. Written by Jeske Snoeren. Share on LinkedIn. Additionally, applesauce has to meet to the following requirements: Being light and golden yellow in colour Have a fresh aroma A pH of 3.

Applesauce production Mixing Throughout the year several apple varieties are used for the production of applesauce, it is therefore important to combine the qualities of these varieties into an acceptable applesauce, to maintain a constant quality. Washing Using a drum washer, a rotating cylinder-shaped washer with perforated sides, soil, leaf residues, pesticides and rotten spots are removed from the apples. Cutting To prevent enzymatic browning, the enzymes responsible for this reaction have to be destroyed during blanching.

Passing During the passing process, the apples are crushed to a pulp, this releases the pectin which give the desired consistency to the applesauce, and also any peels, seeds and cores are removed. After the mixing step, the hot applesauce is pumped to the filling machines.

For long-term storage purposes we prefer to reduce the moisture to not more than about 2 percent by weight by freeze-vacuum-dehydration of the pressed apple pieces. The dehydrated applesauce powder is packaged in hermetically sealed flexible containers or cans which are impermeable to moisture and oxygen.

It is preferred to package the applesauce powder in the absence of atmospheric oxygen under an inert gas, such as nitrogen or carbon dioxide, or under vacuum to minimize oxidative changes in the applesauce powder product during storage and shipment. When removed from the hermetically sealed flexible containers or cans, the product can be quickly rehydrated by mixing it with cold water in a suitable amount, whereupon a reconstituted applesauce having the appearance and texture of freshly prepared applesauce is obtained.

When sucrose and malic acid or other flavoring agents, such as apple essence or artificial flavoring agents having substantially the flavor characteristics of apples, are added in suitable proportions to the dehydrated applesauce power either during packaging or during reconstitution, the reconstituted applesauce has substantially the flavor of freshly prepared applesauce.

Having described the general conditions under which the invention may be practiced, we will now disclose an example of the production of a freeze-vacuum-dehydrated applesauce powder product in accordance with this invention.

It will be understood, of course, that the aboveenumerated and other objects of our invention may also be accomplished by varying the amount of juice extracted and by varying the proportions of sucrose or other nonreducing sugars and of malic acid or other flavoring agents added to the freeze-dehydrated applesauce powder during packaging thereof, and by other suitable variations of the detailed method steps, about to be set forth below, which are intended to be for illustrative purposes and not for the purpose of limiting the scope of our invention.

The diced pieces are immediately blanched in water at F. The excess sodium acid sulfite solution is drained off of the apple dice, which are then pressed until approximately 50 percent of the weight of the thoroughly drained dice is removed as juice. The remaining pressed apple solids are then frozen, placed in a freeze-vacuum-dehydrator and freeze-vacuum-dehydrated at an absolute pressure not exceeding about 1.

The dehydrated apple solids are mechanically ground so that percent thereof will pass through a U. Standard No. The resulting freeze-dehydrated ground applesauce powder is loaded into flexible laminated film envelopes comprising a sandwich of polyethylene terephthalate Mylar film on the outside, polyethylene film on the inside, and aluminum foil between the polyethylene terephthalate and the polyethylene films. Into each envelope is loaded an individual serving of grams of the freeze-dehydrated applesauce powder.

Also 0. The envelopes containing the individual servings of dehydrated applesauce are subjected to vacuum until substantially all of the oxygen has been removed from the contents of the envelopes.

The envelopes are then heat sealed while retaining the substantially oxygen-free atmosphere. The envelopes of freeZe-dehydraated applesauce powder are stored at F. Table 1 represents results of the parallel applesauce production of Example I.

Grad "A" is less than eight 8 particles per gallon of a dark, light or blossom end type and is assigned points. Greater than eight 8 particles is grade B or less. A more extensive applesauce production test was conducted over a 11 day period utilizing cored apples in conditions rated bad to fair.

Again, the blend of apples included Rome apples, normally considered the most difficult apples to process into applesauce because of the dark red color of the skin. Again, on certain days, applesauce was produced by the conventional process involving peeling of the apples, while on the majority of the days of the process of the present invention was employed.

The quality of the applesauce was rated accordingly to the system employed in Example I hereinabove. The conventional process run of Days 2, 3, and 6 required use of peeling machines. Needless to say, the process of the present invention required no peeling machines. On the average, manual laborers for sorting and trimming averaged 6.

With reference to FIG. Dashed line 70 represents the yields obtained using a conventional system. It should be noted that FIG. While in foregoing, embodiments of the present invention have been set forth in considerable detail for the purposes of making a complete disclosure of the invention, it may be apparent to those of skill in the art that numerous changes may be made in such detail without departing from the spirit and principles of the invention.

All rights reserved. Login Sign up. Search Expert Search Quick Search. System and method for producing applesauce. United States Patent An apparatus and method for producing applesauce utilizing unpeeled apples that have been cored or reamed on the stem and blossom ends.

A finisher then separates the waste parts from the flesh of the apple portions. The applesauce product then travels through a dwell line to an expansion chamber for collection. Danville, CA. Click for automatic bibliography generation. Download PDF What is claimed is: 1. A system for producing applesauce utilizing raw apples having at least the blossom end of each of the raw apples removed, comprising; a. The system of claim I in which said second heater employs a steam medium and said system further comprises an expansion chamber for the applesauce and steam exiting said second heater.

The system of claim 2 which further comprises means for directing steam from said expansion chamber to said means for pulping the flesh of the divided portions of the apples. The system of claim 3 which further comprises means for removing the applesauce from said expansion chambers. The system of claim 1 which further comprises pump means for transporting the divided portions of apples to said first heater.