Marmellate e confetture. Aspetti tecnologici e qualita' dei prodotti.
1992
Nicoli M.C. | Barbanti D.
Jams and marmalades are two of the most ancient and traditional products which are still largely prepared both in industrial plants and at home. These products are basically formulated with fruit pulp or puree, sugars, pectins and acidifiers; their stability is principally due to the high total content of solids which bind water. Jams and marmalades are prepared by a rapid concentration (at normal pressure or vacuum) in order to obtain a stable product with a precise level of consistency. At the end of the process, jams and marmalades are packed at about 90 degree C in glass containers and quickly chilled. The quality of the products may be influenced both by the composition and the conditions of processing. In fact, extended heat treatment can cause negative changes on the nutritional and organoleptical characteristics of the finished products, expecially for a partial pectin gelification and for non enzymatic browning reactions. In conclusion, it has been shown that, with the adoption of a vacuum concentration process, the keeping quality of products is better.
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