Fruktovi pasty z dykorosloyu syrovynoyu.
2002
Cherevko O. | Kiptela L. | Zahorulko O.
The most part of fruit pastes is produced of apples containing pectin substances (up to 1.5 %) and carbohydrates (mostly fructose). Hence they comprise relatively small amount of vitamins, organic acids and the colouration of the apple products obtained is pale and aesthetically unattractive. These disadvantages could be avoided by blending apples with fruit of various species of growing wild raw materials. Recipes of the fruit pastes using growing wild raw materials are proposed. The content of biologically active substances in the fruit pastes with growing wild raw materials is given. To produce the pastes, a set of a processing lines is chosen. While developing the lines, the rational mode of concentrating the fruit puree using growing wild raw material was studied as well as the content of biologically active substances in the pastes. It is found out that in order to evaporate the moisture in the puree from 13-15 up to 28-30 % of dry substances in a rotor film apparatus (RFA) it is necessary to grate the raw material up to a diameter of particles no larger than 0.01-0.05 mm after boiling. A temperature of the heat treatment of the puree in the RFA is 60-70 deg Celsium , pressure 1.3-2.7 kPa and a concentrating durability is within the limits of 3-5 min. A conclusion is drawn that the pastes could be used as vitamin additives or fillers.
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Эту запись предоставил Wolters Kluwer