UA95373U - METHOD OF PRODUCTION OF VITAMINIZED CARROT DEGREE - Google Patents

METHOD OF PRODUCTION OF VITAMINIZED CARROT DEGREE

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Publication number
UA95373U
UA95373U UAU201406517U UAU201406517U UA95373U UA 95373 U UA95373 U UA 95373U UA U201406517 U UAU201406517 U UA U201406517U UA U201406517 U UAU201406517 U UA U201406517U UA 95373 U UA95373 U UA 95373U
Authority
UA
Ukraine
Prior art keywords
carrot
temperature
solution
sugar
production
Prior art date
Application number
UAU201406517U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Halyna Mykhailivna Bandurenko
Oleksandr Semenovych Bessarab
Tetiana Mykolaivna Levkivska
Iryna Lvivna Koretska
Anna Ivanivna Svintsitska
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 UAU201406517U priority Critical patent/UA95373U/en
Publication of UA95373U publication Critical patent/UA95373U/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Спосіб виробництва морквяного повидла вітамінізованого включає сортування, миття, інспекцію, очищення, подрібнення, протирання моркви, змішування з цукром, прогрівання суміші до температури 93-, а потім уварювання під вакуумом до вмісту сухих речовин 61 %, підігрівання, фасування, закупорювання й стерилізацію. Крім цього подрібнення моркви проводять в атмосфері пари при температурі 110-, отриману м'язгу після того обробляють розчином аскорбінової кислоти у кількості 0,01-0,03 % до маси м'язги й витримують у розчині лимонної кислоти концентрацією 0,5-1,0 % при співвідношенні морква - розчин як 1:2 й температурі 95- протягом 1,5-2 годин, пюре перед додаванням цукру концентрують до вмісту сухих речовин 11-12 %, додають цукор, а в кінці уварювання додають каротиновмісний морквяний порошок у кількості 1-3 % та аскорбінову кислоту у кількості 0,09-0,1 % до маси готового продукту.A method for the production of vitamins of carrot jam includes sorting, washing, inspection, cleaning, grinding, wiping of carrots, mixing with sugar, heating the mixture to a temperature of 93-, and then boiling under vacuum to a solids content of 61%, heating, packaging, sealing and sealing. In addition, grinding carrots is carried out in a vapor atmosphere at a temperature of 110-, the resulting muscle is then treated with a solution of ascorbic acid in the amount of 0.01-0.03% by weight of the muscle and kept in a citric acid solution with a concentration of 0.5-1 , 0% at carrot ratio - solution as 1: 2 and temperature 95- for 1.5-2 hours, puree before adding sugar concentrate to solids content of 11-12%, add sugar, and at the end of boiling add carotene carrot powder in 1-3% and ascorbic acid in the amount of 0.09-0.1% by weight of the finished product uktu.

UAU201406517U 2014-06-11 2014-06-11 METHOD OF PRODUCTION OF VITAMINIZED CARROT DEGREE UA95373U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201406517U UA95373U (en) 2014-06-11 2014-06-11 METHOD OF PRODUCTION OF VITAMINIZED CARROT DEGREE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201406517U UA95373U (en) 2014-06-11 2014-06-11 METHOD OF PRODUCTION OF VITAMINIZED CARROT DEGREE

Publications (1)

Publication Number Publication Date
UA95373U true UA95373U (en) 2014-12-25

Family

ID=52680579

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201406517U UA95373U (en) 2014-06-11 2014-06-11 METHOD OF PRODUCTION OF VITAMINIZED CARROT DEGREE

Country Status (1)

Country Link
UA (1) UA95373U (en)

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