Improvement of the method for producing confitures

The method for the production of confiture has been improved, which consists in preliminary infrared processing of fruits and vegetables by drying at a temperature of 45...50 °C, followed by grinding them to 1.5...2.5 mm. Introduction of inverted syrup (to prevent sugar crystallization during storag...

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Veröffentlicht in:BIO web of conferences 2021-01, Vol.40, p.2008
Hauptverfasser: Zahorulko, Andreii, Zagorulko, Aleksey, Liashenko, Bogdan, Gordienko, Irina
Format: Artikel
Sprache:eng
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Zusammenfassung:The method for the production of confiture has been improved, which consists in preliminary infrared processing of fruits and vegetables by drying at a temperature of 45...50 °C, followed by grinding them to 1.5...2.5 mm. Introduction of inverted syrup (to prevent sugar crystallization during storage of confitures), and subsequent boiling to a dry matter content of 60...76% at a temperature of 45...50 °C, which makes it possible to obtain confitures with high organoleptic characteristics. The obtained confiture is characterized by a high biological value and quality due to the increase of vitamins and microelements in it due to the use of fruit and berry raw materials and providing a gentle heat and mass exchange treatment at all stages of production.
ISSN:2117-4458
2117-4458
DOI:10.1051/bioconf/20214002008