Articolul precedent |
Articolul urmator |
590 5 |
Ultima descărcare din IBN: 2024-01-22 14:29 |
SM ISO690:2012 GOLUBI, Roman, IORGA, Eugen, ARNAUT, Svetlana, CRUCIRESCU, Diana, FIODOROV, Stanislav. Natural acidifier produced from apples in the early ripening phase. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 156-158. ISBN 978-9975-87-428-1. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Modern Technologies in the Food Industry 2018 | |||||
Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | |||||
|
|||||
Pag. 156-158 | |||||
|
|||||
Descarcă PDF | |||||
Rezumat | |||||
It is proposed the apple acidifier obtaining technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, widely used in canned. Process apple acidifier obtaining, according to the invention, includes primary apple processing, crushing, heating up to temperature of 50°C and treatment with pectolytic + amylotic enzymes for 1 hour, pressing, deburring, clarifying and filtering, heat treatment at 60 °C for 20 min., packing and sealing, in case of concentrated acidifier production it must be evaporated at the 55Brix, then packaging and sealing, followed by pasteurization and cooling. The acidifying agent possesses good organoleptic characteristics and balanced nutritional value, conditioned by the optimal ratio of organic acids / carbohydrates / polyphenolic substances. |
|||||
Cuvinte-cheie Apple, natural acidifiers, non-alcoholic products |
|||||
|