Елена Игоревна,Владимир Владимирович,Наталия Витальевна
申请号：
EA201200665
公开号：
EA201200665A1
申请日:
2012.04.04
申请国别(地区):
EA
年份:
2013
代理人:
摘要：
the present invention belongs to the field of food industry, in particular to the processing of berries, fruits, or vegetables. the technology that makes it possible to obtain three types of end product is a natural juice, succade of \u043e\u0442\u0436\u0430\u0442\u044b\u0445 berries, fruits and \u0446\u0443\u043a\u0430\u0442\u043d\u044b\u0435 syrups, used in order to manufacture \u0446\u0443\u043a\u0430\u0442\u043e\u0432 from vegetables.laundered thawed berries, fruits or vegetables to overcome the under pressure in the 5 to 8 atm for 45 to 130 min, separate juice followed his \u043f\u0430\u0441\u0442\u0435\u0440\u0438\u0437\u0430\u0446\u0438\u0435\u0439 in 80 82\u00b0\u0441 or \u0441\u0442\u0435\u0440\u0438\u043b\u0438\u0437\u0430\u0446 it, \u043e\u0442\u0436\u0430\u0442\u0443\u044e mass are at a temperature of 60 100\u00b0\u0441 in syrup prepared from the calculation of the mass fraction of raw materials: sugar: the mass fraction of water (1: 1: 1, with strong acids the ph of 4.0 - 4.5which regulate the citric acid and preserved in sugar syrup, with follow-up at a period of 15 to 45 min (depending on the type of raw materials) to \u0434\u043e\u0441\u0442\u0438\u0436 \u0435\u043d\u0438\u044f mass percentage of solids in the product 68 - 70%, and some berries or fruit (fruit or vegetables) of syrup, \u043f\u043e\u0434\u0441\u0443\u0448\u0438\u0432\u0430\u044e\u0442 when t = 60 80\u00b0C within 2 to 2.5 h to the mass of \u0432\u043b\u0430\u0433 and 17% - 20%, \u043e\u0442\u0434\u0435\u043b\u0435\u043d\u043d\u0443\u044e of berriesfruit and vegetable processing vegetable oil or \u043e\u0431\u0441\u044b\u043f\u0430\u044e\u0442 sugar, or rice flour or starch, and \u0440\u0430\u0441\u0444\u0430\u0441\u043e\u0432\u044b\u0432\u0430\u044e\u0442.Настоящее изобретение принадлежит к области пищевой промышленности, в частности к переработке ягод, или фруктов, или овощей. Разработанная технология, которая позволяет получить три вида конечных продукта - натуральный сок, цукаты из
