MD3497F1 - Process for obtaining gem and confiture with a reduced content of sucrose - Google Patents
Process for obtaining gem and confiture with a reduced content of sucroseInfo
- Publication number
- MD3497F1 MD3497F1 MDA20070197A MD20070197A MD3497F1 MD 3497 F1 MD3497 F1 MD 3497F1 MD A20070197 A MDA20070197 A MD A20070197A MD 20070197 A MD20070197 A MD 20070197A MD 3497 F1 MD3497 F1 MD 3497F1
- Authority
- MD
- Moldova
- Prior art keywords
- sucrose
- confiture
- gem
- obtaining
- reduced content
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention refers to the food industry, namely to the technology for production of gem and confiture from fruits and berries. The process for obtaining gem and confiture with a reduced content of sucrose includes preparation of the raw material, partial dehydration of the raw material up to 16à22% of soluble dry substances, addition of 30à50 mass parts of sucrose to 100 mass parts of dehydrated raw material, as well as of the gelatinizing agents, mixing of ingredients and boiling under vacuum of the obtained mixture. The result consists in obtaining a product with a reduced content of sucrose, sweet pleasant taste and stable quality indexes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDA20070197A MD3497G2 (en) | 2007-07-11 | 2007-07-11 | Process for obtaining gem and confiture with a reduced content of sucrose |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDA20070197A MD3497G2 (en) | 2007-07-11 | 2007-07-11 | Process for obtaining gem and confiture with a reduced content of sucrose |
Publications (2)
Publication Number | Publication Date |
---|---|
MD3497F1 true MD3497F1 (en) | 2008-02-29 |
MD3497G2 MD3497G2 (en) | 2008-09-30 |
Family
ID=39156454
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MDA20070197A MD3497G2 (en) | 2007-07-11 | 2007-07-11 | Process for obtaining gem and confiture with a reduced content of sucrose |
Country Status (1)
Country | Link |
---|---|
MD (1) | MD3497G2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
MD123Z (en) * | 2009-02-17 | 2010-11-30 | Технический университет Молдовы | Process for the production of fruit and berry jam and marmalade with programmed taste |
MD114Z (en) * | 2009-04-13 | 2010-07-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Jam with reduced content of sugar |
MD607Z (en) * | 2012-10-24 | 2013-10-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Thermostable filling for bakery and confectionery products |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3838366A1 (en) * | 1988-11-11 | 1990-05-17 | Manfred Oelsner | METHOD FOR PRODUCING CONFECTIONS AND JAMS |
MD1548G2 (en) * | 1999-12-10 | 2001-04-30 | Павел ТАТАРОВ | Process for confiture production of fruits and berries |
FR2845868B3 (en) * | 2002-10-18 | 2007-02-16 | Sylviane Sellin | HYDROGLUCIC CONFITURE |
-
2007
- 2007-07-11 MD MDA20070197A patent/MD3497G2/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
MD3497G2 (en) | 2008-09-30 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
KA4A | Patent for invention lapsed due to non-payment of fees (with right of restoration) | ||
MM4A | Patent for invention definitely lapsed due to non-payment of fees |