Technologie de fabrication et opportunités d’implementation des acidifiants à la production des conserves

Abstract

It is proposed the grapes acidifier manufacturing technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, preservatives widely used in canned. It was researched several modern techniques to increase the yield of the press must - thermal pretreatment, enzymatic fermentation and microwave treatment. It has designed and implemented several pasteurization versions to reduce the heat load on acidifiers grape and the results obtained have proposed a process for optimized thermal treatment. In laboratory conditions was preserved vegetables and fruit, where the traditional recipe containing acetic acid, sugar and salt was substituted by grape acidifiers. It was decided to further optimizing recipes and develop an assortment of canned which will apply this product from grapes.