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METHOD FOR PRODUCTION OF dessert beverages KRIOPOROSHKA APPLES ON THE BASIS dessert product

机译：甜点饮料的生产方法KRIOPOROSHKA在基础甜点上的应用

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摘要

Method dessert beverage production from krioporoshka apples comprising the processes of: cutting, removal of the seed nest, blanching, elektrovakuumsushka, cryogrinding, characterized in that for the maximum preservation of soluble solids, the inactivation of the oxidizing enzymes as well as energy savings, the fruits apples treated EMI microwave frequency 2400 ± 50 MHz, power of 300-450 watts for 2.0-2.5 min, wherein the temperature throughout the volume reaches 80-85 ° C, cut into slices, removed and dried Seminal socket solar energy to 18-20% rh awns obtained krioporoshok cryogrinding thereto and the content from / to 60-62% of the added syrup dessert product 26-28% to obtain a dessert drink 18-20% with / in a ratio of 100 l: Powder (60% s / c) from 13.3 kgSirop dessert product (with a 26% w / w) 86.7 lPoroshok (with 62% w / w) of 15.6 kgSirop dessert product (with a 28% w / w) 84.4 l

机译：从克里奥波罗什卡苹果生产甜点饮料的方法，包括以下步骤：切割，去除种子巢，变白，elektrovakuumsushka，冷冻研磨，其特征在于，为了最大程度地保存可溶性固体，使氧化酶失活以及节约能源，水果苹果经过EMI微波处理，频率为2400±50 MHz，功率为300-450瓦特，持续时间为2.0-2.5分钟，其中整个体积的温度达到80-85°C，切成薄片，取出并干燥，精馏槽太阳能达到18-用20％的鼠李冷冻冷冻制成krioporoshok，然后将糖浆甜点产品的60-62％添加至/至60-62％的含量，以/的比例为100升：粉末（60％的比例）获得18-20％的甜点饮料s / c）从13.3公斤Sirop甜点产品（w / w占26％）86.7公升Porohok（62％w / w）15.6公斤Sirop甜点产品（28％w / w）84.4公升

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公开/公告号RU2012145115A

专利类型
公开/公告日2014-04-27

原文格式PDF
申请/专利权人 ДЖАРУЛЛАЕВ ДЖАРУЛЛА САИДОВИЧ;
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申请/专利号RU20120145115
发明设计人 РАМАЗАНОВ АБДУЛГАМИД МАГОМЕДОВИЧ;ЯРАЛИЕВА ЗОЯ АЛИЕВНА;ЗАГИРОВ НАДИР ГЕЙБЕТУЛАЕВИЧ;ДЖАРУЛЛАЕВ ДЖАРУЛЛА САИДОВИЧ;
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申请日2012-10-23
分类号A23L2/02;
国家 RU
入库时间 2022-08-21 15:39:20

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