Procedure of obtaining jam and comfiture from fruits and berries with reduced saccharose content

Abstract

The procedure includes the preparation, partial dehydration of raw material (16…22% of dry soluble substances), adding 30…50 parts of saccharose mass to 100 parts of dehydrated raw material mass, jellification substances and boiling in vacuum conditions. A product with a reduced content of saccharose, pleasant sweet taste and stable quality indexes has been obtained.

Procedeul include pregatirea, deshidratarea partiala a materiei prime (16...22% substante uscate solubile), adaugarea la 100 parti de masa materie prima deshidratata a 30...50 parti de masa zaharoza, substante de gelificare si fierberea în conditii de vid. Am obtinut produs cu un continut redus de zaharoza, gust dulce placut si indici de calitate stabili.