BIO Web Conf.
Volume 40, 2021III International Symposium “Innovations in Life Sciences” (ILS 2021)
|Number of page(s)||5|
|Section||Innovations in Food Technology|
|Published online||20 December 2021|
Improvement of the method for producing confitures
Kharkiv State University of Food Technology and Trade, 61051, Kharkiv, Ukraine
* Corresponding author: email@example.com
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.
Key words: confitures / food production / method for producing confitures
© The Authors, published by EDP Sciences, 2021
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