Abstract
The method for the production of confiture has been improved, which consists in preliminary infrared processing of fruits and vegetables by drying at a temperature of 45...50 °C, followed by grinding them to 1.5...2.5 mm. Introduction of inverted syrup (to prevent sugar crystallization during storage of confitures), and subsequent boiling to a dry matter content of 60...76% at a temperature of 45...50 °C, which makes it possible to obtain confitures with high organoleptic characteristics. The obtained confiture is characterized by a high biological value and quality due to the increase of vitamins and microelements in it due to the use of fruit and berry raw materials and providing a gentle heat and mass exchange treatment at all stages of production.
Highlights
The growing volume of food products in the form of high-viscosity concentrated products is determined by their obvious advantages [1]
Concentrated food products based on fruit and vegetable raw materials [2], as a rule, have a long shelf life - from 6 to 15 months or more, which is explained by the high content of dry matter and the presence of organic acids
The improved method uses the approach of gentle temperature modes of concentration and the use of inverted syrup in the recipe, which provides an increase in the biological value and taste, prevention of sugar crystallization during storage, conservation of energy resources and a decrease in the duration of confiture production
Summary
The growing volume of food products in the form of high-viscosity concentrated products is determined by their obvious advantages [1]. All existing methods for the production of confitures have the disadvantage that the resulting products have a low level of nutritional value, due to the large loss of biologically active substances (BAS) during processing and, as our research has shown, have a high cost price.
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