Process for apple jam production

The invention refers to the food and food-canning industry, namely to a process for apple jam production. The process includes the preliminary preparation of the apples, blanching in water, preparation of the inverted syrup and maintenance of the apples in said syrup in three stages at the pressure of 20 MPa and the temperature of 40oC, in the first stage the apples being maintained into the syrup with the concentration of 75% in the ratio apples:syrup of 1,0:1,2 up to the content of dry substances in the apples of 40%, in the second stage-into the syrup with the concentration of 77,5% in the ratio apples:syrup of 1,0;1,1 up to the content of dry substances in the apples of 67%, and in the third stage the apples are maintained into the syrup with the concentration of 80% in the ratio apples:syrup of 1,0:1,0 up to the content of dry substances in the apples of 71% and the syrup concentration of 73%. The result consists in preserving the apple aroma and the content of vitamin C in the jam.Clams: 1 Inventia se refera la industriile alimentara si a conservelor, si anume la un procedeu de fabricare a dulcetii de mere. Procedeul include pregatirea preventiva a merelor, blansarea lor in apa, prepararea siropului invertit si mentinerea merelor in acest sirop in trei etape la presiunea de 20 MPa si temperatura de 40?Ń, totodata la prima etapa merele se mentin in sirop cu concentratia de 75% in raportul mere:sirop de 1,0:1,2 pana la continutul de substante uscate in mere de 40%, la etapa a doua - in sirop cu concentratia de 77,5% in raportul mere:sirop de 1,0:1,1 pana la continutul de substante uscate in mere de 67%, iar la etapa a treia merele se mentin in sirop cu concentratia de 80% in raportul mere:sirop de 1,0:1,0 pana la continutul de substante uscate in mere de 71% si concentratia siropului de 73%. Rezultatul consta in pastrarea completa a aromei de mere si a continutului de vitamina C in dulceata. ŕ