RU2005102854A - METHOD FOR PRODUCING FOOD FROM SPECIAL FRUIT - Google Patents

METHOD FOR PRODUCING FOOD FROM SPECIAL FRUIT Download PDF

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Publication number
RU2005102854A
RU2005102854A RU2005102854/13A RU2005102854A RU2005102854A RU 2005102854 A RU2005102854 A RU 2005102854A RU 2005102854/13 A RU2005102854/13 A RU 2005102854/13A RU 2005102854 A RU2005102854 A RU 2005102854A RU 2005102854 A RU2005102854 A RU 2005102854A
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RU
Russia
Prior art keywords
quince
temperature
moisture content
preparation
residual moisture
Prior art date
Application number
RU2005102854/13A
Other languages
Russian (ru)
Other versions
RU2287946C2 (en
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
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.)
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Publication date
Application filed by Олег Иванович Квасенков (RU), Олег Иванович Квасенков filed Critical Олег Иванович Квасенков (RU)
Priority to RU2005102854/13A priority Critical patent/RU2287946C2/en
Publication of RU2005102854A publication Critical patent/RU2005102854A/en
Application granted granted Critical
Publication of RU2287946C2 publication Critical patent/RU2287946C2/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Claims (1)

Способ получения пищевого продукта из семечковых плодов, предусматривающий их подготовку, обработку в осветленном плодовом соке при температуре ниже температуры его кипения и сушку, отличающийся тем, что из семечковых плодов используют айву, которую после подготовки нарезают на ломтики с толщиной 2-4 мм, из осветленных плодовых соков используют сок айвовый натуральный с добавлением подсластителя в пересчете по коэффициенту сладости на сахар в количестве около 7,2% по массе, обработку осуществляют при температуре 60-75°С в течение 3-6 мин, а сушку осуществляют в два этапа конвективным методом при температуре теплоносителя не выше 90°С и его расходе не менее 40 м3 на 1 кг подготовленной айвы до остаточной влажности 28-31% и в потоке газообразного теплоносителя с импульсной подачей СВЧ-энергии до остаточной влажности 5-7%, при этом высушенный продукт упаковывают в бескислородной среде в пакеты из комбинированного материала полимер-фольга-полимер.A method of obtaining a food product from pome fruits, providing for their preparation, processing in clarified fruit juice at a temperature below its boiling point and drying, characterized in that quince is used from pome fruits, which, after preparation, are cut into slices with a thickness of 2-4 mm, clarified fruit juices use natural quince juice with the addition of a sweetener in terms of the coefficient of sweetness for sugar in an amount of about 7.2% by weight, processing is carried out at a temperature of 60-75 ° C for 3-6 minutes, and the pulp is carried out in two stages by the convective method at a coolant temperature of not higher than 90 ° C and its consumption of at least 40 m 3 per 1 kg of prepared quince to a residual moisture content of 28-31% and in a gaseous coolant stream with a pulsed supply of microwave energy to a residual moisture content of 5 -7%, while the dried product is packaged in an oxygen-free environment in packages of a combined polymer-foil-polymer material.
RU2005102854/13A 2005-02-07 2005-02-07 Method for producing of food product from quince RU2287946C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2005102854/13A RU2287946C2 (en) 2005-02-07 2005-02-07 Method for producing of food product from quince

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2005102854/13A RU2287946C2 (en) 2005-02-07 2005-02-07 Method for producing of food product from quince

Publications (2)

Publication Number Publication Date
RU2005102854A true RU2005102854A (en) 2006-07-20
RU2287946C2 RU2287946C2 (en) 2006-11-27

Family

ID=37028190

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2005102854/13A RU2287946C2 (en) 2005-02-07 2005-02-07 Method for producing of food product from quince

Country Status (1)

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RU (1) RU2287946C2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2452218C1 (en) * 2011-02-01 2012-06-10 Олег Иванович Квасенков Method for production of preserves "quince in pumpkin puree"
RU2565088C1 (en) * 2014-06-30 2015-10-20 Федеральное Государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" ("ВГУИТ") Method for manufacture of dried quince
RU2653005C1 (en) * 2017-03-17 2018-05-04 Федеральное государственное бюджетное образовательное учреждение высшего образования "Дагестанский государственный аграрный университет имени М.М. Джамбулатова" (ФГБОУ ВО Дагестанский ГАУ) Method for production candied fruits from quince

Also Published As

Publication number Publication date
RU2287946C2 (en) 2006-11-27

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