| 摘要 |
FIELD: food industry. ^ SUBSTANCE: eggplants, tomatoes, sweet peppers, garlic and red hot peppers are washed, inspected, peeled, milled and then mixed in proportion 44:33:22:0.7:0.3. The prepared mixture is heated up to 98C and maintained during 25-30 minutes. Then the vegetable mixture is concentrated by way of two-stage evaporation. At the first stage due to pressure release the mixture is sprayed under a pressure of 4-5 kPa. At the second stage the flowing-down vegetable puree film is evaporated at a 35C thermostating temperature on the vacuum chamber vertical wall. Due to the generated vapours evaporation the content of dry substances in the vegetable puree is increased to be 20-23%. Then one adds to the boiled out vegetable puree 90% sugar syrup in an amount of 2.2% of the vegetable mixture initial weight, 30% solution of sodium chloride in an amount of 2.1% of the vegetable mixture initial weight, vegetable oil in an amount of 0.7% of the vegetable mixture initial weight. Then the prepared vegetable paste is containerised, sealed and sterilised. ^ EFFECT: finished products quality improvement due to increase of food and energy value, production of a vegetable paste of the required composition and food value adapted for different age groups of the population; reduced material and energy costs of the vegetable paste production due to intensification of the two-stage evaporation process. ^ 1 tbl, 1 ex |
