MD1675Z - Process for producing a functional sauce from sea buckthorn fruits - Google Patents
Process for producing a functional sauce from sea buckthorn fruits Download PDFInfo
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- MD1675Z MD1675Z MDS20220040A MDS20220040A MD1675Z MD 1675 Z MD1675 Z MD 1675Z MD S20220040 A MDS20220040 A MD S20220040A MD S20220040 A MDS20220040 A MD S20220040A MD 1675 Z MD1675 Z MD 1675Z
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- sea buckthorn
- agar
- sauce
- fruits
- puree
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 32
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 15
- 240000000950 Hippophae rhamnoides Species 0.000 title abstract description 16
- 229920001817 Agar Polymers 0.000 claims abstract description 12
- 241000206672 Gelidium Species 0.000 claims abstract description 12
- 235000010419 agar Nutrition 0.000 claims abstract description 12
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 9
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- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 8
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 8
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 8
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 8
- 239000001702 nutmeg Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000013572 fruit purees Nutrition 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 238000000926 separation method Methods 0.000 claims abstract 2
- 241000229143 Hippophae Species 0.000 claims 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000017788 Cydonia oblonga Nutrition 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
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- 240000002234 Allium sativum Species 0.000 description 2
- 240000000662 Anethum graveolens Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
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- 244000294611 Punica granatum Species 0.000 description 2
- 235000014360 Punica granatum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000002225 anti-radical effect Effects 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
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- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
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- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N anhydrous gallic acid Natural products OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
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- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, şi anume la un procedeu de obţinere a sosului funcţional din fructe de cătină albă. The invention relates to the food industry, namely to a process for obtaining functional sauce from sea buckthorn fruits.
În prezent, una dintre domeniile promiţătoare şi relevante în domeniul alimentaţiei sănătoase este dezvoltarea unei noi generaţii de produse cu proprietăţi funcţionale. Acestea includ o gamă largă de produse culinare, inclusiv sosuri, care îmbunătăţesc aspectul, gustul, aroma preparatelor de bază şi le extind sortimentul. Currently, one of the promising and relevant areas in the field of healthy eating is the development of a new generation of products with functional properties. These include a wide range of culinary products, including sauces, which improve the appearance, taste, aroma of basic dishes and expand their assortment.
Majoritatea sosurilor tradiţionale sunt bogate în calorii şi nu conţin vitamine sau minerale. În acest sens, ca alternativă, se propune un sos funcţional bogat în ingrediente biologic active de origine vegetală. Most traditional sauces are high in calories and do not contain vitamins or minerals. In this regard, as an alternative, a functional sauce rich in biologically active ingredients of plant origin is proposed.
Este cunoscut un procedeu de obţinere a sosului în care peste făina măcinată din seminţe de dovleac se toarnă apă potabilă şi se lasă să se umfle. Apoi se amestecă cu piure de corcoduşe, de prune, de gutui, cu zahăr şi sare, se fierbe până când conţinutul de substanţe uscate este de aproximativ 22%. După aceea, se adaugă seminţe de mărar şi coriandru, cuişoare, ardei iute roşu şi ardei iute negru, se ambalează, se sigilează şi se sterilizează. Ca rezultat, se asigură o scădere a aderenţei la pereţii recipientului a produsului obţinut [1]. A known process for obtaining the sauce is to pour drinking water over the ground pumpkin seed flour and let it swell. Then it is mixed with puree of cornelian cherry, plum, quince, sugar and salt, boiled until the dry matter content is approximately 22%. After that, dill and coriander seeds, cloves, red and black chili peppers are added, packaged, sealed and sterilized. As a result, a decrease in the adhesion of the obtained product to the container walls is ensured [1].
Dezavantajul acestui procedeu este durata îndelungată a fierberii care distruge vitaminele prezente în piureurile de fructe. The disadvantage of this process is the long duration of boiling, which destroys the vitamins present in fruit purees.
Este cunoscut un procedeu de obţinere a sosului de fructe, fructe de pădure şi legume, care conţine în calitate de fructe: gutui şi/sau mere, şi/sau corcoduşe, şi/sau prune, şi/sau rodii, şi/sau vişine, şi/sau struguri, şi/sau măsline, şi/sau olive, iar în calitate de legume: roşii şi/sau pastă de tomate, şi/sau morcovi, şi/sau dovleac, şi/sau ardei grasi, şi/sau usturoi. Sosul mai conţine şi zahăr granulat, sare de masă, amidon, condimente, apa şi un conservant [2]. A process for obtaining fruit, berry and vegetable sauce is known, which contains as fruits: quinces and/or apples, and/or gooseberries, and/or plums, and/or pomegranates, and/or cherries, and/or grapes, and/or olives, and/or olives, and as vegetables: tomatoes and/or tomato paste, and/or carrots, and/or pumpkin, and/or bell peppers, and/or garlic. The sauce also contains granulated sugar, table salt, starch, spices, water and a preservative [2].
Dezavantajul acestui procedeu constă în utilizarea amidonului ca agent de îngroşare, care agravează caracteristicile reologice şi organoleptice ale produsului finit. The disadvantage of this process is the use of starch as a thickening agent, which worsens the rheological and organoleptic characteristics of the finished product.
Cea mai apropiată soluţie de invenţia propusă este un procedeu de obţinere a sosului de fructe-pomuşoare-legume „Alengriga”, care este preparat din următoarele componente, în % mas.: gutui 20, mere 5, rodii 6, merişor 15, aronia 15, curmale 27, morcov 3, sfeclă roşie 3, sare de masă 0,2, agent de îngroşare alimentar (amidon) 3, acid acetic de 80% 0,5, usturoi 0,9, şofran 0,02, ghimbir 0,03, boia de ardei 0,05, curry 0,01, mărar 0,03, acid sorbic 0,04 şi restul, apă [3]. The closest solution to the proposed invention is a process for obtaining the fruit-berry-vegetable sauce "Alengriga", which is prepared from the following components, in % mass: quince 20, apples 5, pomegranates 6, cranberries 15, chokeberry 15, dates 27, carrots 3, beetroot 3, table salt 0.2, food thickener (starch) 3, 80% acetic acid 0.5, garlic 0.9, saffron 0.02, ginger 0.03, paprika 0.05, curry 0.01, dill 0.03, sorbic acid 0.04 and the rest, water [3].
Dezavantajul acestui procedeu este utilizarea conservantului, precum şi a amidonului ca agent de îngroşare, care înrăutăţeşte caracteristicile reologice şi organoleptice ale produsului finit. Amidonul creşte semnificativ vâscozitatea sistemului deja în timpul procesului de gătire, drept urmare procesul de evaporare a excesului de umiditate devine mai dificil, iar o parte din masa finită rămâne pe pereţii vaselor. De asemenea, atunci când se utilizează amidon, este posibilă apariţia unui gust neplăcut, iar la depozitarea prelungită a sosurilor cu amidon, este posibilă stratificarea acestora datorită precipitării amilozei. The disadvantage of this process is the use of a preservative, as well as starch as a thickener, which worsens the rheological and organoleptic characteristics of the finished product. Starch significantly increases the viscosity of the system already during the cooking process, as a result of which the process of evaporation of excess moisture becomes more difficult, and part of the finished mass remains on the walls of the dishes. Also, when using starch, an unpleasant aftertaste may appear, and with prolonged storage of starch sauces, their stratification is possible due to the precipitation of amylose.
Problema pe care o rezolvă invenţia propusă este obţinerea unui sos din fructe de cătină albă cu stabilitate oxidativă sporită, fără aditivi de origine sintetică utilizând compuşi biologic activi din fructe de pădure autohtone. The problem solved by the proposed invention is obtaining a sea buckthorn fruit sauce with increased oxidative stability, without additives of synthetic origin, using biologically active compounds from local forest berries.
Invenţia soluţionează problema prin aceea că se propune un procedeu de obţinere a sosului din fructe de cătină albă cu valoare nutritivă şi biologică sporită. Sosul se prepară prin prelucrarea primară a fructelor de cătină (sortare, spălare, pasare). Fructele de cătină pasate se trec printr-o sită pentru a înlătura seminţele şi pieliţa. Piureul fără seminţe şi pieliţă se combină cu zahărul, amestecul de condimente (scorţişoară, cuişoare, nucşoară), agar-agar şi stevia. Amestecul rezultat este gătit timp de 10 minute la o temperatură de 70...75°C, urmat de răcire. Componentele sosului se iau în următorul raport, în %mas.: puire de fructe de cătină 64,00...73,85, zahăr 25,00...35,00, scorţişoară 0,20...0,30, cuişoare 0,10...0,20, nucşoară 0,10...0,20, agar-agar 0,35...0,45 şi stevia 0...0,10. The invention solves the problem by proposing a process for obtaining a sauce from sea buckthorn fruits with increased nutritional and biological value. The sauce is prepared by primary processing of sea buckthorn fruits (sorting, washing, straining). The pureed sea buckthorn fruits are passed through a sieve to remove the seeds and skin. The puree without seeds and skin is combined with sugar, a mixture of spices (cinnamon, cloves, nutmeg), agar-agar and stevia. The resulting mixture is cooked for 10 minutes at a temperature of 70...75°C, followed by cooling. The sauce components are taken in the following ratio, in %wt.: sea buckthorn fruit pulp 64.00...73.85, sugar 25.00...35.00, cinnamon 0.20...0.30, cloves 0.10...0.20, nutmeg 0.10...0.20, agar-agar 0.35...0.45 and stevia 0...0.10.
Rezultatul invenţiei constă în obţinerea unui sos de fructe de cătină albă cu proprietăţi funcţionale, parametri organoleptici şi reologici sporiţi. The result of the invention consists in obtaining a sea buckthorn fruit sauce with functional properties, enhanced organoleptic and rheological parameters.
Avantajul invenţiei revendicate constă în mărirea valorii biologice a sosurilor de fructe prin utilizarea compuşilor biologic activi din fructe de pădure autohtone, majorarea termenului de valabilitate şi diversificarea gamei de sosuri alimentare. The advantage of the claimed invention consists in increasing the biological value of fruit sauces by using biologically active compounds from local forest berries, increasing the shelf life and diversifying the range of food sauces.
Exemplele de realizare a invenţiei sunt prezentate în tabelul 1. The embodiments of the invention are presented in Table 1.
Tabelul 1 Table 1
Materia primă Masa materiilor prime şi auxiliare, % Exemplul 1 Exemplul 2 Exemplul 3 Piure de fructe de cătină albă 64,00 69,00 73,85 Zahăr 35,00 30,00 25,00 Agar-agar 0,35 0,40 0,45 Scorţişoară 0,30 0,25 0,20 Nucşoară 0,15 0,20 0,10 Cuişoare 0,20 0,15 0,20 Stevia - 0,10 0,10Raw material Mass of raw and auxiliary materials, % Example 1 Example 2 Example 3 Sea buckthorn fruit puree 64.00 69.00 73.85 Sugar 35.00 30.00 25.00 Agar-agar 0.35 0.40 0.45 Cinnamon 0.30 0.25 0.20 Nutmeg 0.15 0.20 0.10 Cloves 0.20 0.15 0.20 Stevia - 0.10 0.10
Durata medie de păstrare a sosului este de 30 zile. The average shelf life of the sauce is 30 days.
Pentru produsele realizate se utilizează piure de fructe de cătină albă 64,00...73,85%, zahăr 25,00...35,00% scorţişoară 0,20...0,30%, cuişoare 0,10...0,20%, nucşoară 0,10...0,20%, agar-agar 0,35...0,45%, stevia 0...0,1%. For the products made, sea buckthorn fruit puree 64.00...73.85%, sugar 25.00...35.00%, cinnamon 0.20...0.30%, cloves 0.10...0.20%, nutmeg 0.10...0.20%, agar-agar 0.35...0.45%, stevia 0...0.1%.
Conţinutul optim de agar-agar în producerea sosului variază de la 0,35 până la 0,45 %. O scădere sau creştere a conţinutului de agar-agar afectează negativ caracteristicile organoleptice ale sosului, în special vâscozitatea şi consistenţa. La un conţinut mai mic de 0,35% de agar-agar sosul are o consistenţă lichidă, ceea ce contribuie la curgerea sosului, la pierderea formei originale a felului de mâncare cu care poate fi servit. Pe de altă parte, odată cu creşterea conţinutului de agar-agar, vâscozitatea sosului creşte, ceea ce duce la o distribuţie slabă a sosului pe suprafaţa preparatelor şi la o suculenţă insuficientă. The optimal content of agar-agar in the production of sauce varies from 0.35 to 0.45%. A decrease or increase in the content of agar-agar negatively affects the organoleptic characteristics of the sauce, especially viscosity and consistency. At a content of less than 0.35% of agar-agar, the sauce has a liquid consistency, which contributes to the sauce flowing, to the loss of the original shape of the dish with which it can be served. On the other hand, with an increase in the content of agar-agar, the viscosity of the sauce increases, which leads to poor distribution of the sauce on the surface of the dishes and insufficient juiciness.
Utilizarea steviei ca agent dulce în compoziţia sosului poate reduce valoarea energetică a acestuia fără a pierde valoarea nutritivă şi poate oferi sosului proprietăţi nutritive suplimentare. Using stevia as a sweetening agent in the sauce composition can reduce its energy value without losing nutritional value and can provide the sauce with additional nutritional properties.
Sosul de fructe de cătină albă se prepară după cum urmează: fructele de cătină sunt sortate, spălate şi pasate într-un blender până se obţine o masă de piure, care se trece printr-o sită pentru a înlătura seminţele şi pieliţa fructelor. Piureul rezultat se combină cu zahărul, amestecul de condimente (scorţişoară, cuişoare, nucşoară), agar-agarul şi stevia. Amestecul rezultat este gătit timp de 10 min la o temperatură de 70...75°C şi, ulterior, răcit. Sea buckthorn fruit sauce is prepared as follows: sea buckthorn fruits are sorted, washed and blended in a blender until a puree is obtained, which is passed through a sieve to remove the seeds and skin of the fruits. The resulting puree is combined with sugar, a mixture of spices (cinnamon, cloves, nutmeg), agar-agar and stevia. The resulting mixture is cooked for 10 minutes at a temperature of 70...75°C and then cooled.
În tabelul 2 sunt prezentaţi indicatorii de calitate a sosurilor. Table 2 presents the quality indicators of sauces.
Tabelul 2 Table 2
Indicatori de calitate Exemplul 1 Exemplul 2 Exemplul 3 Aspect, culoare Consistenţă omogenă, semi-fluidă. Miros, gust Dulce-acrişor, caracteristic fructelor de cătină şi condimentelor utilizate. DPPH, % 63,65 65,06 66,36 Conţinutul total de polifenoli, mg AG/100 g 421,56 436,65 443,68 Conţinut de vitamina C, mg/100 g 42,96 44,60 55,25Quality indicators Example 1 Example 2 Example 3 Appearance, color Homogeneous, semi-fluid consistency. Smell, taste Sweet-sour, characteristic of sea buckthorn fruits and spices used. DPPH, % 63.65 65.06 66.36 Total polyphenol content, mg AG/100 g 421.56 436.65 443.68 Vitamin C content, mg/100 g 42.96 44.60 55.25
*AG- acid galic *AG- gallic acid
Capacitatea antiradicalică (DPPH, %) a sosurilor funcţionale obţinute conform procedeului propus depăşeşte de 2-3 ori capacitatea antiradicalică a probelor cunoscute, fapt ce confirmă mărirea valorii biologice, majorarea termenului de valabilitate şi diversificarea gamei de sosuri alimentare. The antiradical capacity (DPPH, %) of the functional sauces obtained according to the proposed process exceeds the antiradical capacity of known samples by 2-3 times, which confirms the increase in biological value, the increase in shelf life and the diversification of the range of food sauces.
1. RU 2521953 C1 2014.07.10 1. RU 2521953 C1 2014.07.10
2. RU 2176459 C2 2001.12.10 2. RU 2176459 C2 2001.12.10
3. RU 2258429 C1 2005.08.20 3. RU 2258429 C1 2005.08.20
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| MDS20220040A MD1675Z (en) | 2022-06-22 | 2022-06-22 | Process for producing a functional sauce from sea buckthorn fruits |
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| MD1675Y MD1675Y (en) | 2023-03-31 |
| MD1675Z true MD1675Z (en) | 2023-10-31 |
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