УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ ВИРОБНИЦТВА ЖЕЛЕ ЧОРНОСМОРОДИНОВОГО
Ключові слова:
чорна смородина, осмотичне зневоднення, шматочки плодів, желе, технологіяАнотація
Встановлено, що компоненти хімічного складу соку чорносмородинового – вміст кислот (2,3 %), рН (3,4), пектинових речовин (1,15 %) перевищують мінімальні значення показників, за яких в присутності цукру утворюється желе, а сік є відмінною сировиною для його виробництва. Запропоновано удосконалену технологію виробництва желе чорносмородинового. Суть технології полягає у додаванні в попередньо приготовлене желе з різним вмістом сухих розчинних речовин (50, 55, 60, 65 %) осмотично зневоднених шматочків плодів яблук, вишні, черешні, абрикоси, аґрусу у кількості 10 та 15 % від загальної маси готового продукту. За органолептичною оцінкою продуктів встановлено найкращий варіант – желе чорносмородинове з вмістом сухих розчинних речовин 65 % та додаванням 10 % осмотично зневоднених шматочків плодів яблук. Обґрунтовано, що осмотичне зневоднення плодів необхідно проводити за наступних умов: цукровий розчин концентрацією 70 %, тривалість витримки 12–18 год., співвідношення маси плодів і маси цукрового розчину 1:1. Розроблено та затверджено нормативно-технічну документацію: технологічну інструкцію на виробництво та технічні умови для контролю якості запропонованого виду продукту.
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