Description
Sous‑vide low‑temperature fruit pureeing uses precise heat control to solubilize pectin and inactivate browning enzymes while preserving fruit aromatics.
Technical
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.
Science
Primary Reaction
Pectin solubilization and polyphenol oxidase inactivation
Sensory Profile
Aroma ()
smoothfruitybrightaromaticnon-browningcaramelizedfloraljam-likefresh