MD138G2 - Jam production process - Google Patents

Jam production process

Info

Publication number
MD138G2
MD138G2 MD93-0026A MD930026A MD138G2 MD 138 G2 MD138 G2 MD 138G2 MD 930026 A MD930026 A MD 930026A MD 138 G2 MD138 G2 MD 138G2
Authority
MD
Moldova
Prior art keywords
jam
fruits
quality
taste
prepared
Prior art date
Application number
MD93-0026A
Other languages
Romanian (ro)
Russian (ru)
Other versions
MD930026A (en
MD138F2 (en
Inventor
Лина БАНТЫШ
Natalia Ivasiuc
Ludmila Arakceeva
Iurie Koroliov
Original Assignee
Научно-Исследовательский Конструкторско-Технологический Институт Пищевой Промышленности Республики Молдова
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Научно-Исследовательский Конструкторско-Технологический Институт Пищевой Промышленности Республики Молдова filed Critical Научно-Исследовательский Конструкторско-Технологический Институт Пищевой Промышленности Республики Молдова
Priority to MD93-0026A priority Critical patent/MD138G2/en
Publication of MD930026A publication Critical patent/MD930026A/en
Publication of MD138F2 publication Critical patent/MD138F2/en
Publication of MD138G2 publication Critical patent/MD138G2/en

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to the food industry, particularly, to jam production processesFruits are sorted according to the quality, ripeness degree, size and are washed.Then the fruits, dryd by the sublimation, are loaded into the vacuum-evaporation apparatus where is fed the sugar sirup at the concentration of 68-73% at 70-80°C.The fruits are matured during 10-15 min., packed up and cappered.The fruits in the prepared jam compose 44-55% of the mass netto. The dry substance mass ratio in the prepared jam composes 71-73%.The jam, obtained in a such manner is caracterized in a high quality. In view of the fact that the fruit heat treatment by that process is absent the taste, colour, aroma and form thereof are conserved as much as possible.The vitamines aren't distructed. The product possesses high taste quality and appearance, competitive on the world market.
MD93-0026A 1993-04-12 1993-04-12 Jam production process MD138G2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MD93-0026A MD138G2 (en) 1993-04-12 1993-04-12 Jam production process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MD93-0026A MD138G2 (en) 1993-04-12 1993-04-12 Jam production process

Publications (3)

Publication Number Publication Date
MD930026A MD930026A (en) 1994-10-31
MD138F2 MD138F2 (en) 1995-01-30
MD138G2 true MD138G2 (en) 1995-09-30

Family

ID=19738485

Family Applications (1)

Application Number Title Priority Date Filing Date
MD93-0026A MD138G2 (en) 1993-04-12 1993-04-12 Jam production process

Country Status (1)

Country Link
MD (1) MD138G2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD2658G2 (en) * 2004-06-09 2006-12-31 Андрей ЛУПАШКО Process for apple jam production

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Технология производства консервов «Плодово-ягодное варенье и вареньевые сиропы». Инструкция, стр. 13, М., ВО «Агропромиздат», 1989 *

Also Published As

Publication number Publication date
MD930026A (en) 1994-10-31
MD138F2 (en) 1995-01-30

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