UA95370U - METHOD OF PRODUCTION OF FRUIT DESSERT - Google Patents

METHOD OF PRODUCTION OF FRUIT DESSERT

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Publication number
UA95370U
UA95370U UAU201406509U UAU201406509U UA95370U UA 95370 U UA95370 U UA 95370U UA U201406509 U UAU201406509 U UA U201406509U UA U201406509 U UAU201406509 U UA U201406509U UA 95370 U UA95370 U UA 95370U
Authority
UA
Ukraine
Prior art keywords
temperature
production
components
dessert
mixing
Prior art date
Application number
UAU201406509U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Natalia Petrivna Bondar
Ол Пушка
Iryna Lvivna Koretska
Tetiana Volodymyrivna Zinchenko
Original Assignee
Nat Univ Food Technologies
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 Nat Univ Food Technologies filed Critical Nat Univ Food Technologies
Priority to UAU201406509U priority Critical patent/UA95370U/en
Publication of UA95370U publication Critical patent/UA95370U/en

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  • Jellies, Jams, And Syrups (AREA)

Abstract

Спосіб виробництва фруктового десерту включає підготовку сировини, змішування компонентів, приготування сиропу, збивання рецептурної суміші, внесення смакових компонентів, при температурі 60- формування десерту і охолодження протягом 1…1,5 годин при температурі 8…10 °C. При змішуванні компонентів додатково використовують пектин в кількості 0,6-0,8 %, який попередньо уварюють з цукром при температурі 104- до вмісту сухих речовин суміші 66-68 %. На стадії збивання в яблучне пюре додають пюре хурми в кількості 20-22 %, з температурою 25-.The method of production of fruit dessert involves the preparation of raw materials, mixing of components, the preparation of syrup, whipping the recipe mixture, the introduction of flavoring components, at a temperature of 60-forming dessert and cooling for 1 ... 1.5 hours at a temperature of 8 ... 10 ° C. When mixing the components additionally use pectin in the amount of 0.6-0.8%, which is pre-boiled with sugar at a temperature of 104- to a solids content of a mixture of 66-68%. At the whipping stage, the persimmon puree is added to the apple puree in an amount of 20-22%, with a temperature of 25-.

UAU201406509U 2014-06-11 2014-06-11 METHOD OF PRODUCTION OF FRUIT DESSERT UA95370U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201406509U UA95370U (en) 2014-06-11 2014-06-11 METHOD OF PRODUCTION OF FRUIT DESSERT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201406509U UA95370U (en) 2014-06-11 2014-06-11 METHOD OF PRODUCTION OF FRUIT DESSERT

Publications (1)

Publication Number Publication Date
UA95370U true UA95370U (en) 2014-12-25

Family

ID=52680576

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201406509U UA95370U (en) 2014-06-11 2014-06-11 METHOD OF PRODUCTION OF FRUIT DESSERT

Country Status (1)

Country Link
UA (1) UA95370U (en)

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