Ana Mery de Oliveira Camlofski,Luciano André Deitos Koslowski,Rosemary Hoffmann Ribani,Silvana Licodiedoff
申请号：
BRPI1106027
公开号：
BRPI1106027B1
申请日:
2011.12.13
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
Process for Making Osmotically Dehydrated Peruvian Physalis Raisins The present invention relates to raisins made from an exotic fruit known as physalis peruviana l. consumed in fresh form. The classification assists in the standardization of the product, which follows to a sucrose solution in which it remains immersed until the mass transfer simultaneously between the solution and the food. washing followed by drying helps to remove excess sucrose solution. It goes to a dryer until it reaches the desired humidity, cooled, packaged and stored at room temperature until consumption and commercialization. This invention comprises two steps: promoting year round fruit utilization and consumption through concentrated, compact products with storage stability and ease of transport. and the development of a value-added product for treating a fruit rich in vitamins, minerals and bioactive compounds similar to in natura. The development of this product solves the problem of seasonality by offering a product ready for consumption and added value. thus providing an alternative product to the consumer's diet, which favors fruit consumption which consequently provides a possible increase in profit for the producer and the fruit processing industries.processo de fabricação de passas de physalis peruviana desidratada osmoticamente a presente invenção refere-se à passa elaborada com uma fruta exótica conhecida por physalis peruviana l. consumida sob a forma in natura . a classificação auxilia na padronização do produto , que segue para uma solução de sacarose na qual permanece em imersão até a transferência de massa simultaneamente entre a solução e o alimento . a lavagem seguida de secagem auxilia a remover o excesso da solução de sacarose. segue para um secador até atingir a umidade desejada, resfriada , embalada e estocada a temperatura ambiente até o momento do consumo e comercialização. esta invenção compreende duas etapas: promover o aproveitamento e consumo da fruta durante o
