Brykin Konstantin Nikolaevich (RU),Брыкин Константин Николаевич (RU),Kalyuzhnaya Olga Albertovna (RU),Калюжная Ольга Альбертовна (RU),Tarasov Vasilij Evgenevich (RU),Тарасов Василий Евгеньевич (RU)
申请号：
RU2019100139
公开号：
RU0002698972C1
申请日:
2019.01.09
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular confectionary and canned food industry, and may be used in production of confiture, fruit jam, butter, thick spread or marmalade of vegetables. Confectionary filler from vegetables production method envisages their washing, peeling, grinding, boiling with sugar, packing. After vegetables milling, they are homogenised at heating to 78–90 °C to produce a homogeneous vegetable puree, which is pressed at pressure of 15–25 MPa to obtain a liquid phase and a residue with residual moisture content of 20–30 %. Residue is extruded to form a petal with diameter of 20–30 mm and thickness of 1.5–2.5 mm, obtained blades are cooled to temperature of 22–24 °C at pressure of 2.0–2.6 Pa and cut into plates with width of 2.3–2.5 mm. Above liquid phase is mixed with sugar and citric acid in ratio citric acid : sugar : liquid phase as 1:12–30:20–60. Boiling down at temperature of 80–90 °C at pressure of 2.7–8.0 Pa to moisture content of 40–45 %. Said residue is introduced into the boiled liquid phase at a ratio of the liquid phase to residue of 1–2:1, in the form of petals cut into plates, mixed until uniformly distributed, held for 1–1.5 hours while cooling to temperature of 22–24 °C.EFFECT: invention allows to produce confectionary filler with fruit aroma that corresponds to consistence and structure of milled boiled fruits preserved shape in syrup, has high consumer properties, extends range of confectionary fillings.1 cl, 1 tbl, 5 exИзобретение относится к пищевой промышленности, в частности кондитерской и консервной, и может быть использовано при производстве конфитюра, джема, повидла, подварки, припаса или мармелада из овощей. Способ производства кондитерского наполнителя из овощей предусматривает их мойку, очистку от кожуры, измельчение, уваривание с сахаром, фасовку. После измельчения овощей их гомогенизируют при нагревании до температуры 78-90°C с получением однородного овощного пюре, которое пре
