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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sous‑vide low‑temperature fruit pureeing uses precise heat control to solubilize pectin and inactivate browning enzymes while preserving fruit aromatics.
Origin: French (1990s) — France
See full technique reference →At 80–85 °C, pectin in fruit cell walls solubilizes, yielding a smooth puree without added pectin; holding fruit at 80 °C for 2–3 h preserves volatile aromatics while inactivating polyphenol oxidase, preventing browning; at 90 °C, sugars begin to caramelize, imparting a subtle caramel flavor, whereas temperatures above 95 °C initiate Maillard reactions that alter color and aroma.
Primary Reaction
Pectin solubilization and polyphenol oxidase inactivation
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