MD4757C1 - Process for producing blended acidifier from grapes and apples - Google Patents

Process for producing blended acidifier from grapes and apples

Info

Publication number
MD4757C1
MD4757C1 MDA20200058A MD20200058A MD4757C1 MD 4757 C1 MD4757 C1 MD 4757C1 MD A20200058 A MDA20200058 A MD A20200058A MD 20200058 A MD20200058 A MD 20200058A MD 4757 C1 MD4757 C1 MD 4757C1
Authority
MD
Moldova
Prior art keywords
acidifier
grapes
apples
producing blended
content
Prior art date
Application number
MDA20200058A
Other languages
Romanian (ro)
Russian (ru)
Other versions
MD4757B1 (en
Inventor
Роман ГОЛУБЬ
Еуджен ЙОРГА
Диана КРУЧИРЕСКУ
Светлана АРНЭУТ
Станислав ФЁДОРОВ
Лучиан ЙОРГА
Елена ВОЙТКО
Людмила РАБОТНИКОВА
Original Assignee
Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий
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 Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий filed Critical Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий
Priority to MDA20200058A priority Critical patent/MD4757C1/en
Publication of MD4757B1 publication Critical patent/MD4757B1/en
Publication of MD4757C1 publication Critical patent/MD4757C1/en

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to the food industry, namely to a process for producing blended acidifier from grapes and apples.The process, according to the invention, comprises inspection, sorting and washing of grapes, destemming, crushing of berries, treatment of the resulting pulp with pectolytic enzymes for 30…45 min, pressing of the pulp, settling and filtration of the resulting must, blending with apple acidifier in a ratio of 45…60%, homogenization and thermal treatment at a temperature of 70…72°C for 20…25 min.For the production of the acidifier are used grapes with a content of water-soluble dry substances of 10.0…13.9% and a titratable acidity of 1.5…2.8% and apples with a content of water-soluble dry substances of 10.0…11.9% and a titratable acidity of 1.7...3.0%.
MDA20200058A 2020-06-15 2020-06-15 Process for producing blended acidifier from grapes and apples MD4757C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDA20200058A MD4757C1 (en) 2020-06-15 2020-06-15 Process for producing blended acidifier from grapes and apples

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDA20200058A MD4757C1 (en) 2020-06-15 2020-06-15 Process for producing blended acidifier from grapes and apples

Publications (2)

Publication Number Publication Date
MD4757B1 MD4757B1 (en) 2021-06-30
MD4757C1 true MD4757C1 (en) 2022-01-31

Family

ID=76633483

Family Applications (1)

Application Number Title Priority Date Filing Date
MDA20200058A MD4757C1 (en) 2020-06-15 2020-06-15 Process for producing blended acidifier from grapes and apples

Country Status (1)

Country Link
MD (1) MD4757C1 (en)

Also Published As

Publication number Publication date
MD4757B1 (en) 2021-06-30

Similar Documents

Publication Publication Date Title
RU2516257C1 (en) Method for production of powder from apples processing secondary raw material
CN104172005A (en) Prebiotic grape-blueberry composite fruit powder and preparation method thereof
KR101006465B1 (en) Method for manufactureing of fresh fruit-vegetables juice
Ragab et al. Banana (Musa sp.) peels as a source of pectin and some food nutrients
MD4757B1 (en) Process for producing blended acidifier from grapes and apples
DE4027786A1 (en) Mixts. of vegetable or animal components including natural fibre - can be processed as thermoplastics e.g. by baking into useful articles, packaging, etc. with easy disposal after use
Mironeasa et al. Effects of grape peels addition on mixing, pasting and fermentation characteristics of dough from 480 wheat flour type
RU2323589C2 (en) Production method for small-fruited apple sauce
Baysal et al. Effects of electrical pre-treatment applications on yield and quality of grape juice.
Kallel et al. Effect of enzymatic treatments and microfiltration on the physicochemical properties and antioxidant activities of two Tunisian prickly pear juices
Shafiee Apple pomace: By product utilisation
RU2335911C1 (en) Method of manufacturing puree-like pumpkin-apple concentrate
RU2328124C1 (en) Production method of mashed apple concentrate
Sayah et al. Optimization of pectin extraction from steam distillated orange peels through an experimental factorial design
RU2648261C2 (en) Method of manufacturing apple puree from marc of directly squeezed juice production
RU2337557C1 (en) Method of manufacturing berry-fruit puree
WO2002007530A1 (en) Foodstuff and method for production of a foodstuff
MD1286Y (en) Processes for producing an acidifier from apples
Oprea et al. Application of multiple criteria decision making (MCDM) in bakery industry. Study Case: Wastes and by-products
US2817589A (en) Process for the production of fruit juice in the natural state thereof
Cristea et al. Processing methods of wine by-products to obtain grape seed oil and grape seed flour as functional ingredients for food fortification.
Pui et al. Optimization of juice production from “cempedak”(Artocarpus integer) fruit pulp liquefied with the aid of enzymes
MD3497F1 (en) Process for obtaining gem and confiture with a reduced content of sucrose
Krstonošić et al. Influence of 4 years of ageing on some phenolic compounds in red wines
MD913Y (en) Processes for producing acidifier and juice from Vitis labrusca grape varieties

Legal Events

Date Code Title Description
FG4A Patent for invention issued