Natural acidifier produced from apples in the early ripening phase
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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.
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Modern Technologies in the Food Industry 2018
Conferința "Modern Technologies in the Food Industry"
4, Chişinău, Moldova, 18-20 octombrie 2018

Natural acidifier produced from apples in the early ripening phase


Pag. 156-158

Golubi Roman, Iorga Eugen, Arnaut Svetlana, Crucirescu Diana, Fiodorov Stanislav
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 15 iulie 2019


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 55Brix, 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