MORARU DANA IULIA,MORARU DANA IULIA,POPA CORNELIU,POPA CORNELIU,GEORGESCU LUMINIŢA ANCA,GEORGESCU LUMINIŢA ANCA,BORDA DANIELA,BORDA DANIELA,SEGAL RODICA,SEGAL RODICA,BLEOANCĂ IULIA LIDIA,BLEOANCĂ IULI
申请号：
RO201400742
公开号：
RO130817A0
申请日:
2014.10.03
申请国别(地区):
RO
年份:
2016
代理人:
摘要：
The invention relates to a process and a technological installation for obtaining probiotic nectar from pumpkin and to the product obtained thereby. According to the invention, the process comprises the storage, washing and cutting the pumpkins into quarters, manual separation of seeds, weighting, shredding, pasteurization at 90...95°C for 10...15 min, fine grinding and mashing to form a puree which is then diluted and homogenized into a nectar subjected to fermentation at 37°C, followed by cooling at 5°C, packaging and storing at 5±1°C. The installation, as claimed by the invention, comprises a washing machine (2), a machine for cutting pumpkins into quarters (3), a working line (4), a conveyor with profiled plates (6), a trough-like shredding machine (8), a pasteurization equipment (9), a disperser (10) for making the puree, a pump (11) with rotary pistons, a pulper (12) for removing wastes, a pump (14) with rotary pistons, a mixer (15) of the ejector type for diluting the puree, a homogenizer (16) for making the nectar, a fermentation module (18) which also ensures the cooling, a packaging machine (22) and a CIP-type hygienization system. The product obtained in the above mentioned installation, as claimed by the invention, is a probiotic pumpkin nectar with 9.3...10 log CFU/ml, with a controlled dry matter content of 3...4%, with a particle size 100 μ m, at the most, with uniform texture, an acidity of 9.5...11.2 g of lactic acid/100 g dm, with reduced content of reducing sugars (22...27 g of glucose/100 g dm).Invenţia se referă la un procedeu şi o instalaţie tehnologică pentru obţinerea nectarului probiotic din dovleac şi la produsul astfel obţinut. Procedeul conform invenţiei asigură depozitarea, spălarea şi divizarea în sferturi a dovlecilor, separarea manuală a seminţelor, cântărirea, mărunţirea sub formă de tăiţei, pasteurizarea la 90...95°C/10...15 min, mărunţirea fină şi pasarea, cu formarea piureului, diluarea şi omogenizarea pentru obţinerea nectarului,
