MD2658F1 - Process for apple jam production - Google Patents

Process for apple jam production

Info

Publication number
MD2658F1
MD2658F1 MDA20040146A MD20040146A MD2658F1 MD 2658 F1 MD2658 F1 MD 2658F1 MD A20040146 A MDA20040146 A MD A20040146A MD 20040146 A MD20040146 A MD 20040146A MD 2658 F1 MD2658 F1 MD 2658F1
Authority
MD
Moldova
Prior art keywords
apples
syrup
concentration
content
stage
Prior art date
Application number
MDA20040146A
Other languages
Romanian (ro)
Other versions
MD2658G2 (en
Inventor
Andrei Lupasco
Vasile Tarlev
Galina Dicusar
Sergiu Creanga
Original Assignee
Andrei Lupasco
Vasile Tarlev
Galina Dicusar
Sergiu Creanga
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 Andrei Lupasco, Vasile Tarlev, Galina Dicusar, Sergiu Creanga filed Critical Andrei Lupasco
Priority to MDA20040146A priority Critical patent/MD2658G2/en
Publication of MD2658F1 publication Critical patent/MD2658F1/en
Publication of MD2658G2 publication Critical patent/MD2658G2/en

Links

Landscapes

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

Abstract

The invention refers to the food and food-canning industry, namely to a process for apple jam production. The process includes the preliminary preparation of the apples, blanching in water, preparation of the inverted syrup and maintenance of the apples in said syrup in three stages at the pressure of 20 MPa and the temperature of 40oC, in the first stage the apples being maintained into the syrup with the concentration of 75% in the ratio apples:syrup of 1,0:1,2 up to the content of dry substances in the apples of 40%, in the second stage-into the syrup with the concentration of 77,5% in the ratio apples:syrup of 1,0;1,1 up to the content of dry substances in the apples of 67%, and in the third stage the apples are maintained into the syrup with the concentration of 80% in the ratio apples:syrup of 1,0:1,0 up to the content of dry substances in the apples of 71% and the syrup concentration of 73%. The result consists in preserving the apple aroma and the content of vitamin C in the jam.Clams: 1
MDA20040146A 2004-06-09 2004-06-09 Process for apple jam production MD2658G2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDA20040146A MD2658G2 (en) 2004-06-09 2004-06-09 Process for apple jam production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDA20040146A MD2658G2 (en) 2004-06-09 2004-06-09 Process for apple jam production

Publications (2)

Publication Number Publication Date
MD2658F1 true MD2658F1 (en) 2005-01-31
MD2658G2 MD2658G2 (en) 2006-12-31

Family

ID=34132363

Family Applications (1)

Application Number Title Priority Date Filing Date
MDA20040146A MD2658G2 (en) 2004-06-09 2004-06-09 Process for apple jam production

Country Status (1)

Country Link
MD (1) MD2658G2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1274673A1 (en) * 1985-03-25 1986-12-07 Всесоюзный Заочный Институт Пищевой Промышленности Method of producing jam
MD138G2 (en) * 1993-04-12 1995-09-30 Научно-Исследовательский Конструкторско-Технологический Институт Пищевой Промышленности Республики Молдова Jam production process
RU2060011C1 (en) * 1994-09-27 1996-05-20 Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Jam preparing method

Also Published As

Publication number Publication date
MD2658G2 (en) 2006-12-31

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Legal Events

Date Code Title Description
FG4A Patent for invention issued
KA4A Patent for invention lapsed due to non-payment of fees (with right of restoration)
MM4A Patent for invention definitely lapsed due to non-payment of fees