IMPROVEMENT OF PRODUCTION TECHNOLOGY OF BLACK CURRANT JELLY
DOI:
https://doi.org/10.31395/2310-0478-2020-2-66-71Keywords:
black currant, osmotic dehydration, fruit pieces, jelly, technologyAbstract
It was established that the components of chemical composition of black currant juice – content of acids (2.3 %), pH (3.4), pectin substances (1.15 %) exceeded the minimum values of parameters in which jelly is formed together with sugar and juice is excellent raw material for its production. Improved technology of production of black currant jelly is offered. The essence of the technology is in adding osmotically dehydrated pieces of apples, red cherries, yellow cherries, apricots, gooseberries in quantities of 10 and 15 % of the total weight of finished product to a pre-prepared jelly with different content of dry soluble substances (50, 55, 60, 65 %). The best variant – black currant jelly with content of dry soluble substances of 65 % and with adding of 10 % of osmotically dehydrated pieces of apples by organoleptic assessment of the products was determined. It was substantiated that osmotic dehydration of fruits should be carried out under the following conditions: sugar solution at a concentration of 70 %, duration of maturing to 12–18 hours, ratio of the weight of fruit and weight of sugar solution of 1:1. Normative and technical documentation such as technological instruction for production and technical specifications for quality control of proposed type of product was developed and approved.
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