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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
Priority to UAA201406506ApriorityCriticalpatent/UA109844C2/en
Publication of UA109844C2publicationCriticalpatent/UA109844C2/en
The invention relates to a method of production of carrot jam fortified, which includes sorting, washing, inspection, cleaning, grinding, rubbing carrots and mixing with sugar, heating the mixture to a temperature 93-97 °C and then boiling out under vacuum to a solids content of 61 %, heated, packing, sealing and sterilisation and shredding carrots is carried out in a steam atmosphere at a temperature of 110-130 °C, the obtained pulp when treated with a solution of ascorbic acid in an amount of 0.01-0.03 percent by weight of pulp and soak in a solution of citric acid at a concentration of 0.5-1.0% when the ratio carrots:a solution of 1:2 and a temperature of 95-98 °C for 1.5-2 hours, puree before adding the sugar concentrated to a solids content of 11-12 %, added sugar, and at the end of the boiling add carotene-containing carrot powder in the amount of 1-3 % and ascorbic acid in the amount of 0,09-0,1 % by weight of the finished product.
UAA201406506A2014-06-112014-06-11Method of producing vitaminized carrot jam
UA109844C2
(en)