[Preserved infant and dietetic food Skinless grapes in own juice]
2009
Isrigova, T.A. | Salmanov, M.M. | Khamamova, Eh.S., Dagestan State Agricultural Academy (Russian Federation)
Dietetic compotes in which instead of sugar syrup natural grape juice is used have been developed. Improving assimilability of the product was provided by skinning grapes. For preparing compotes seedless grape varieties were selected (white sultana grape and black sultana grape) and varieties tasted Muscat (Hamburg Muscat and Derbent Muscat). Compotes were prepared by the developed process scheme. Grape skinning was carried out by vapor for 10-30 s followed by washing under cold water on shaking sieves. For clarifying grape juice Georgian bentonite was used – at the dosage of not more than 5 g/l. some variants of compotes were prepared by using metavinic acid – a wine stone stabilizer. Industrial ripeness grapes were used to produce compotes. There are given data of chemical composition of fresh grapes and grape juice, as well as organoleptic values of finished compotes. The food value of compotes was estimated by indicating the content of dry matters, reducing sugars, ascorbic acid and acidity. It is concluded: according to the proposed process for production of compotes skinless grapes in won juice it is recommended to use white sultana grape and black sultana grape and Derbent Muscat; for production of grape juice for clarification bentonite should be used in the concentration of 3.85 g/l for white sultana grape and Derbent Muscat, and in concentration of 4.5 g/l for black sultana grape
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