SU957840A1 - Method of for preparing mandarin jam - Google Patents

Description

The invention relates to canning industry, and can be used to produce tangerine jam.

A known method of producing fruit. citrus fruit jams, which provide for the separation of the peel, separation of the cat, into slices, blanching in 10% sugar syrup for 15 minutes to 80-90 0 together with a chopped casing and cooking in 7075% sugar syrup pf 68 % solids content LlJ.

The closest to the proposed technical essence and the achieved effect is a method for the production of mandarin jam, which provides preparation of the raw material, desulfurization by boiling in boiling water, crushing, mixing with sugar and boiling 2 J.

In the production of tangerine jam according to the prototype, there is a loss of biological active substances that are part of the peel to be removed, which reduces the nutritional value of the product. There is a loss of raw material due to the removal of the peel and leaching of peeled slices.

The aim of the invention is to increase the nutritional value and reduce waste.

In order to achieve this goal in a known method involving preparation, desulphurisation by boiling in boiling water, crushing, mixing with sugar and boiling, in the process of desulphurisation, prior to boiling in boiling water, the raw materials are treated with live steam, crushing is subjected to peeling along the fruit, Cooking is carried out under vacuum for 35-40 minutes.

15

Boiling in boiling water is carried out in two steps for 15-20 minutes each.

The treatment with live steam is carried out for 35-40 minutes.

20

Peeled fruit is crushed into 5-6 mm pieces;

Example. 100 kg of smoked fruits are sorted, desulfitrated with live steam for 40 minutes; then boil it in two batches for 20 minutes in boiling water. This operation removes residual sulfur dioxide from the surface of the fruit and removes the bitter substance limonin from the peel. After

30 of this fruit, together with the peel. A slice of t into pieces of size b mm. The crushed mass is mixed with sugar as a ratio of 1 h of fruit weight to 1.2 h of sugar. The stirred mass is boiled for 40 minutes with a vacuum of 450 mm. Hg, st. Solids content in the ready-made product 68%. The resulting jam is packed in jars and sealed. In tab. 1 shows a comparative analysis of the organoleptic characteristics of the jam made by the proposed method with the figures of the jam made by a known method. Comparison of chemical and technological indicators of mandarin jams made according to the proposed and known methods are given in table. 2. Mandarin jam made by the proposed method has higher organoleptic quality indicators compared to jam made by a known method. In the product obtained by the proposed method, the content of vitamin P is increased 12.5 times. Waste and raw material losses are reduced by 32%. Table 1

Yellow with an orange tint

Thick, peculiar to jam

Attn, peculiar to tangerines

Yellow with a brown tint

Liquid, alien to jam

Taste and aroma less pronounced

Table 2

Claims (4)

Claim 1. A method for the production of tangerine jam, which involves the preparation of raw materials, desulfitization by boiling in boiling water, crushing, mixing with sugar and cooking, which are characterized in that, in order to increase nutritional value and reduce production waste, in the process of desulfitation before boiling in boiling water, the raw materials are treated with hot steam, crushed, the fruits are exposed together with the peel, and cooking is carried out under vacuum for 35-40 minutes. * 2. The method according to claim 1, characterized in that the boiling · VNIIIPI Order 6647/4 The PPP Patent Branch, in boiling water, is carried out in two doses, up to 15-20 minutes each. 3. The method of pop. 1, characterized in that the treatment with hot steam is carried out for 3 5-4 0 minutes 4. The method according to claim 1, about t l. and so on with the fact that the fruits with the skin are crushed into pieces 5-6 mm in size.