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    Fruit Leather

    Uploaded by

    Zulman Efendi
    Fruit leather is made by drying sheets of fruit pulp into a soft, rubbery snack. The document provides details on processing fruit leather, including preparing and pureeing fruit, adding ingredients like sugar or spices, heating the puree to preserve it, drying it into leather sheets, and packaging the final product. Fruit leathers can be made from many fruits alone or in combination, and properly stored leather can last up to 9 months.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Fruit Leather

    Uploaded by

    Zulman Efendi
    304 views5 pages
    Fruit leather is made by drying sheets of fruit pulp into a soft, rubbery snack. The document provides details on processing fruit leather, including preparing and pureeing fruit, adding ingredients like sugar or spices, heating the puree to preserve it, drying it into leather sheets, and packaging the final product. Fruit leathers can be made from many fruits alone or in combination, and properly stored leather can last up to 9 months.

    Original Description:

    Fruit process

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    Fruit leather is made by drying sheets of fruit pulp into a soft, rubbery snack. The document provides details on processing fruit leather, including preparing and pureeing fruit, adding ingredients like sugar or spices, heating the puree to preserve it, drying it into leather sheets, and packaging the final product. Fruit leathers can be made from many fruits alone or in combination, and properly stored leather can last up to 9 months.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    304 views5 pages

    Fruit Leather

    Uploaded by

    Zulman Efendi
    Fruit leather is made by drying sheets of fruit pulp into a soft, rubbery snack. The document provides details on processing fruit leather, including preparing and pureeing fruit, adding ingredients like sugar or spices, heating the puree to preserve it, drying it into leather sheets, and packaging the final product. Fruit leathers can be made from many fruits alone or in combination, and properly stored leather can last up to 9 months.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Fruit leathers are dried sheets of fruit pulp that are eaten as snacks. They can be made from many fruits and have a shelf life of up to 9 months when properly dried and packaged.

    Fruit leathers are dried sheets of fruit pulp which have a soft, rubbery texture and sweet taste. They are made primarily from mango, apricot, banana and tamarind.

    Fruit is washed, peeled, pulped and heated. Sugar and other ingredients may be added before pouring the puree onto trays to dry. Drying methods include solar or mechanical drying.

    FRUIT LEATHER

    Food and Agriculture Organization of the United Nations


    FRUIT LEATHER
    1.- General information

    Fruit Leathers - general information

    Fruit leathers are dried sheets of fruit pulp which have a soft, rubbery texture and a sweet
    taste. They can be made from most fruits, although mango, apricot, banana and tamarind
    leathers are amongst the most popular. Leathers can also be made from a mixture of fruits.
    Fruit leathers are eaten as snack foods instead of boiled sweets.

    They are also used as ingredients in the manufacture of cookies, cakes and ice cream. The
    preservation of fruit leathers depends on their low moisture content (15-25%), the natural
    acidity of the fruit and the high sugar content. When properly dried and packaged, fruit
    leathers have a shelf life of up to 9 months.

    2.- Processing details for fruit leather production


    A.-Preparation of the fruit

    Fruit should be washed in clean water, peeled and the stones removed. Washing water can be
    chlorinated by adding 1 teaspoon of bleach to 4.5 litres of water.

    All fruit should be ripe and free from bruising. Any rotten or bruised fruit should be thrown
    away as this will spoil the colour and flavour of the leather.

    Pineapple contains an enzyme that damages the skin. Therefore, gloves should be worn when
    handling pineapple. The puree must be heated to a higher temperature for a longer time to
    destroy the enzyme (it must be boiled for 20 minutes).

    Bananas have a low level of acidity and turn brown very rapidly after peeling and cutting. To
    prevent this, they should be immersed in water containing sodium metabisulphite (400 parts
    per million of sulphur dioxide) immediately after peeling.

    Soft fruit, such as berries and apricots, are delicate and should be handled carefully to avoid
    bruising. Only stainless steel knives should be used to chop the fruit. Other metals will
    discolour the fruit flesh.

    B.-Preparation of the fruit: pulp/puree

    At the simplest level, fruit is made into a puree by hand using a food mill or mouli legume. If
    electricity is available, a liquidiser or blender can be used to increase the production output.

    The liquidised fruit is strained or sieved to remove fibres, seeds etc and make a smooth puree.

    Fruit puree can be semi-processed and stored in sealed drums for further processing later in
    the season.

    Sulphur dioxide (SO2) (600ppm) is added to the drums to prevent the growth of micro-
    organisms.

    The semi-processed fruit can be stored for several months.

    C.-Added Ingredients

    Chemical preservatives may be added to the fruit puree to maintain a bright colour in the
    leather. Preservatives are also added if the puree is to be stored before processing.

    A variety of ingredients can be added to the fruit puree - sugar to increase the sweetness,
    citric acid to increase the acidity and chopped nuts, coconut or spices to vary the taste and
    flavour.

    D.-Heating

    The puree must be heated to 90deg C to inactivate the enzymes and reduce the level of
    microbiological contamination.

    A double pan boiler is recommended for heating to avoid burning the puree.
    E.-Drying

    The fruit puree is poured in a thin layer (3-6mm thick) on plastic trays or wooden trays lined
    with greaseproof paper. The puree can be poured into a square which is later cut into small
    pieces, or into small circles which are rolled up when dry.

    The leathers should not be dried in direct sunlight as this will cause the colour to fade and
    reduce the levels of vitamins A and C.

    Indirect solar dryers or mechanical dryers should be used. The leather should be dried
    overnight in a solar dryer or for about 5 hours in a mechanical dryer. After this time it is
    turned over and dried on the other side.

    The leather is dried until it has a final moisture content of 15-25%. After drying, the leather
    pieces should be dusted lightly with starch to prevent them sticking together.

    F.-Packaging

    Fruit leather is usually sold as a roll that is interleaved with greaseproof paper to prevent it
    from sticking together. Strips of the leather are weighed, laid on a piece of greaseproof paper
    and rolled with the paper. The rolls or discs of leather are packed in polythene or
    polypropylene heat-sealed bags. The bags should be placed in boxes to protect them from the
    light.

    General

    All equipment must be thoroughly cleaned each day to prevent contamination by insects and
    micro-organisms.

    4.-Batch Preparation

    Each batch of leather is prepared the same way to ensure consistency of quality. The flavour of
    fruit leather is improved by adding lime or lemon juice to the puree to increase the acidity.
    This also helps with preservation. The fruit may be mixed with semi-ripe banana pulp, which
    increases the level of solids in the mix. This reduces the cost of the product and reduces the
    drying time. Other ingredients, such as sugar and nuts may also be added according to taste.
    5.- Fruit leather recipes

    The following basic recipes are only guidelines since they depend on the composition of fruit
    (which varies between different types) and the different consumer tastes for sweetness.

    Mango Leather

    Reference. FAO (1997). Ref 26.

    Fully ripe mango

    Sugar - 10-15% the pulp weight according to the variety used and consumer taste

    Lemon juice or citric acid - 2 spoons per kg pulp

    Sodium of potassium metabisulphite - 2g per kg pulp

    Glycerine for foods

    1. Wash the mangoes in clean water. Drain. Sort and remove any unripe or over-ripe
    fruit.

    2. Peel the fruit with a stainless steel knife and cut the flesh into small pieces.

    3. Extract the pulp using a pulper.

    4. Weigh the pulp and mix with the sugar, lemon juice and metabisulphite in the ratios
    above.

    5. Heat at 70-80C until a final solids content of %.

    6. Remove the foam from the top of the mixture. Grease the surface of trays with
    glycerine to prevent the leather from sticking.

    7. Pour the hot puree onto the trays at a ratio of 15kg per square metre of tray area.

    8. Place the trays in a solar dryer. Leave to dry until a final moisture content of 15%. The
    product will have a soft, leather-like consistency.

    9. Place three sheets of leather on top of each other and cut into small 4x4cm squares.
    Wrap each square in cellophane. It may be necessary to dust the squares with cornflour
    to prevent excess stickiness.

    10. Pack in plastic bags, label and store in a cool dry place.

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