title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÑÑÑÐºÑÐ¾Ð²ÑÑ Ð¿ÑÑÐµ, ÐºÐ°Ðº Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð² ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾ÑÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Improving the technology and organizing the production of fruit purees as semi-finished products in the confectionery industry
Creators: name: ÐÐ°ÑÐ·Ð¸ÑÐ¾Ð², ÐÐ°Ð¼Ð¸Ð»Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: ÑÑÑÐºÑÐ¾Ð²Ð¾Ðµ Ð¿ÑÑÐµ
ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ°Ñ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾ÑÑÑ
ÑÑÑÐºÑÐ¾Ð²ÑÐ¹ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°Ñ
fruit puree
confectionery industry
fruit semi-finished product

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description: This work is aimed to the creation of a technology for the production of fruit purees and the assessment of their physicochemical and organoleptic characteristics as semi-finished products in the confectionery industry. Tasks that were solved in the course of work: analysis of the current state of the market of fruits and berries in Russia; the study of the characteristics of fruit raw materials used for the preparation of confectionery; formulation development and research of technological properties of fruit and berry puree, research on organoleptic and physico-chemical indicators; calculation of the organizational and technological section; ensuring the safety of public catering. Based on the results of the study of physicochemical and organoleptic characteristics of the studied samples, the following conclusions can be drawn: 1. In the production of fruit purees, it is necessary to take into account the acidity index of the medium. Based on the results, the pH of the studied mashed potatoes ranges from 3.73 to 3.99. These indicators will indicate an unfavorable environment for the growth of microorganisms. 2. In terms of the mass fraction of solids, the results of which vary from 26.8% to 30.8%, it can be seen that the studied mashed potatoes fully comply with the requirements of regulatory documents and can even be classified as pastes by the level of concentration of the system. 3.The indicator titratable acidity meets the requirements of regulatory documentation. It was revealed that for all the studied mashed potatoes, 80-85 Â° C will be sufficient temperature for sterilization. 4. Based on the data on the active acidity index, it was found that all samples pose a potential danger due to the possible development of the bacteria Staphylococcus aureus and Micrococcus. 5. By the level of pectin content, the developed mashed potatoes can be attributed to food products that are able to enrich pectin with a human diet. In all studied samples, the quantitative content of pectin is high. This suggests that the test samples completely cover the daily need for pectin substances. Due to the use of fresh fruits and berries in the recipe, the resulting mashed potatoes have natural tastes and aromas, and rich colour. The resulting fruit and berry purees fully comply with the quality standards of the assessment of organoleptic indicators.