Invenţia se referă la industria alimentară. Procedeul, include prelucrarea primară a merelor, zdrobire, încălzire până la temperatura de 50°C şi tratarea cu enzime pectolitice+amilotice timp de 1 oră, presare, deburbare, limpezire şi fi ltrare, tratare termică la 60°C timp de 20 min, ambalare şi ermetizare, în varianta producerii acidifi antului concentrat după tratarea termică are loc concentrarea până la 55°Brix, apoi ambalare şi ermetizare, urmate de pasteurizare şi răcire.
The invention relates to the food industry, in particular to processes for apple acidifi er obtaining in native and concentrated forms. Process apple acidifi er obtaining, according to the invention, includes primary apple processing, crushing, heating up to temperature of 50°C and treatment with pectolytic+amylotic enzymes for 1 hour, pressing, deburring, clarifying and fi ltering, heat treatment at 60°C for 20 min, packing and sealing, in case ofconcentrated acidifi erproduction it must be evaporated at the 55°Brix concentration, then packaging and sealing, followed by pasteurization and cooling.
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