| Issue |
BIO Web Conf.
Volume 40, 2021
III International Symposium “Innovations in Life Sciences” (ILS 2021)
|
|
|---|---|---|
| Article Number | 02008 | |
| Number of page(s) | 5 | |
| Section | Innovations in Food Technology | |
| DOI | https://doi.org/10.1051/bioconf/20214002008 | |
| 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: panamari73@gmail.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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