The present invention relates to the field of food processing and provides a method for preparing olive leaf powder, including the following steps: pulverizing olive leaves under conditions protected from light to obtain crushed olive leaves; immersing the crushed olive leaves in water, and homogenizing, to obtain an olive-leaf homogenate; pre-freezing the olive-leaf homogenate at a temperature below 16 C. for more than 25 min, and then vacuum freeze-drying to obtain the olive leaf powder; where the vacuum freeze-drying is performed according to the following: the olive-leaf homogenate is heated at a constant rate from the pre-freezing temperature to a drying temperature, and is dried at this temperature for more than 20 min to obtain the olive leaf powder; and the drying temperature is 15-35 C. In the present invention, the olive leaves are subjected to pulverization and homogenization before the freeze drying, such that by changing the sequence of pulverization and freeze-drying, the freeze-drying efficiency is effectively improved and the energy consumption during freeze-drying is reduced, thereby reducing the freeze-drying cost; and the present invention effectively preserves active substances of the olive-leaf powder, such as the total flavonoids and oleuropein, and improves the reconstitution property of the product, thereby effectively achieving a balance between the quality of the olive-leaf powder and the processing cost.

A process for making a vegetable composition with an improved flavour and improved colour is disclosed. The process comprises providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt % of water based on the weight of vegetable material, and performing a maturation step: (a) heating the vegetable material to a temperature of 35 C. to 55 C. and (b) maintaining the vegetable material at a temperature between 35 C. to 55 C. during 45 to 480 minutes. The vegetable composition obtainable by the process and a process of making a food product which comprise a step of incorporating such vegetable composition are also disclosed.

A process for making a vegetable composition with an improved flavour and improved colour is disclosed. The process comprises providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt % of water based on the weight of vegetable material, and performing a maturation step: (a) heating the vegetable material to a temperature of 35 C. to 55 C. and (b) maintaining the vegetable material at a temperature between 35 C. to 55 C. during 45 to 480 minutes. The vegetable composition obtainable by the process and a process of making a food product which comprise a step of incorporating such vegetable composition are also disclosed.

Disclosed herein are compositions comprising agglomerates formed of fruit flakes and target ingredients, such as flavorings, colorings, aromatic particles, nutrients, etc. Also disclosed are methods for making fruit flake agglomerates that can deliver higher concentrations of flavorings, colorings, aromatic particles, nutrients, etc.

Disclosed herein are compositions comprising agglomerates formed of fruit flakes and target ingredients, such as flavorings, colorings, aromatic particles, nutrients, etc. Also disclosed are methods for making fruit flake agglomerates that can deliver higher concentrations of flavorings, colorings, aromatic particles, nutrients, etc.

The invention relates to a method of obtaining vegetable and/or fruit pulp crisp which is easy to eat any time and does not comprise any additive. The invention is a production method of vegetable-fruit pulp crisp, characterized by comprising the process steps of: squeezing fruits-vegetables and thus dewatering the same and obtaining the pulp thereof; adding a concentrated milk product into the obtained pulp; mixing all the contents; shaping the mixture; spreading the shaped products on the tray; freezing the products on the trays; and lyophilization of the frozen products under vacuum.

A novel method for producing a powder of a dried fruit is proposed. A method for producing a dried fruit powder includes: a water absorption step of causing a dried fruit to absorb water; a pulverization step of pulverizing the dried fruit after the water absorption step to form a paste in which the dried fruit after the water absorption step is pulverized so as to have a predetermined size; and a step of drying and powderizing the paste after the pulverization step.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.

A method of making a porous, crunchy, dehydrated, vegetable, meat or seafood snack product. A piece of vegetable, such as potato, sweet potato, carrot, beet or parsnip, or a piece of meat or seafood, is frozen, forming ice crystals within the piece of food. The frozen piece is exposed to microwave radiation in a microwave-vacuum dehydrator at a vacuum pressure at which the boiling point of water is above 0 C., causing the frozen piece to thaw and water to evaporate from the thawed piece. The evaporation leaves pores that were formed by the ice crystals within the piece of food, resulting in a porous, crunchy, dehydrated snack product.