UA113273U - METHOD OF PRODUCTION OF VITAMINIZED DRIED FRUITS OR VEGETABLES - Google Patents
METHOD OF PRODUCTION OF VITAMINIZED DRIED FRUITS OR VEGETABLESInfo
- Publication number
- UA113273U UA113273U UAU201606541U UAU201606541U UA113273U UA 113273 U UA113273 U UA 113273U UA U201606541 U UAU201606541 U UA U201606541U UA U201606541 U UAU201606541 U UA U201606541U UA 113273 U UA113273 U UA 113273U
- Authority
- UA
- Ukraine
- Prior art keywords
- vegetables
- temperature
- dried fruits
- solids content
- vitaminized
- Prior art date
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Спосіб виробництва вітамінізованих сушених фруктів або овочів, який передбачає сортування, калібрування, миття, інспекцію, очищення та доочищення, різання, відсів дріб'язку, бланшування, сушіння, інспекцію, сортування, дозування, упакування, зберігання, причому очищення від неїстівних частин проводять в атмосфері пари, нарізані шматочками фрукти або овочі після відсіву дріб'язку направляють у розчин, що містить 0,02-0,5 % лимонної та аскорбінової кислот у співвідношенні 10:1-1:10 з температурою 4-20 °C, після чого їх бланшують 0,5-2 хвилини у розчині лимонної кислоти та ізоаскорбінату натрію концентрацією 0,01-0,1 % у співвідношенні 10:1-1:10 при температурі 85-99 °C, а потім додатково витримують у розчині водорозчинних вітамінів з вмістом сухих речовин 0,01-1,0 % при температурі 4-20 °C протягом 1-30 хвилин і сушать фрукти до вмісту сухих речовин 80-90 %, а овочі до вмісту сухих речовин 93-94 %, підтримуючи температуру сировини у межах 30-60 °C.Method of producing vitaminized dried fruits or vegetables, which involves sorting, calibration, washing, inspection, cleaning and purification, cutting, sieving, blanching, drying, inspection, sorting, dispensing, packaging, storage, and cleaning of inedible parts is carried out in after the atmosphere of steam, sliced fruit or vegetables after weeding of trifle is sent to a solution containing 0.02-0.5% citric and ascorbic acids in a ratio of 10: 1-1: 10 with a temperature of 4-20 ° C, and then they are blanched for 0.5-2 minutes in solution of acidic acid and isoascorbate sodium with a concentration of 0.01-0.1% in the ratio of 10: 1-1: 10 at a temperature of 85-99 ° C, and then further maintained in a solution of water-soluble vitamins with a solids content of 0.01-1.0 % at a temperature of 4-20 ° C for 1-30 minutes and dried fruits to a solids content of 80-90%, and vegetables to a solids content of 93-94%, maintaining the temperature of raw materials in the range of 30-60 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201606541U UA113273U (en) | 2016-06-15 | 2016-06-15 | METHOD OF PRODUCTION OF VITAMINIZED DRIED FRUITS OR VEGETABLES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201606541U UA113273U (en) | 2016-06-15 | 2016-06-15 | METHOD OF PRODUCTION OF VITAMINIZED DRIED FRUITS OR VEGETABLES |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA113273U true UA113273U (en) | 2017-01-25 |
Family
ID=58049710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU201606541U UA113273U (en) | 2016-06-15 | 2016-06-15 | METHOD OF PRODUCTION OF VITAMINIZED DRIED FRUITS OR VEGETABLES |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA113273U (en) |
-
2016
- 2016-06-15 UA UAU201606541U patent/UA113273U/en unknown
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