Разработка консервированной продукции из ягод крыжовника

The development of technology of canned foods from gooseberry

Olga V. Golub ^a

Affiliation

a Kemerovo Technological Institute of The Food Industry

b ГОУ ВПО "Кемеровский технологический институт пищевой промышленности"

Copyright ©Golub et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The possibility to use gooseberry of different varieties growing in the Kemerovo region in the manufacture of canned foods has been investigated. Technologies have been chosen, the natural puree and fruit sauce formulae have been developed. Regulated quality factors and products shelf life have been determined. Recommendations on their usage have been given.

Keywords

Berries, gooseberry, canned foods, puree, sauce

REFERENCES

1. ГОСТ Р 52467-05. Продукты переработки фруктов, овощей и грибов. Термины и определения.
2. ГОСТ 18077-72. Консервы. Соусы фруктовые. Технические условия.
3. ГОСТ 22371-77. Консервы. Плоды и ягоды протертые или дробленые. Технические условия.
4. Сборник рецептур на плодоовощную продукцию / сост. М.Г. Чухрай. - СПб.: ГИОРД, 1999. - 336 с.
5. Сборник технологических инструкций по производству консервов. Т. 2: Консервы фруктовые. Ч. 2. - Жуковский: Петит, 1992. - 361 с.

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