Production of fruit preserves

Details Production of fruit preserves Production of fruit preserves

1984-10-09

1985-12-31

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426639, 426492, A23L 106

Patent

active

045620857

ABSTRACT:
To a previously agitated blend of fruit and sugar is added a water solution of pectin to form a premix which is heated to 90.degree.-125.degree. F. during gentle agitation. After adding an acid solution to the premix, it is heated to 135.degree.-145.degree. F. and passed through an evaporation zone at 145.degree.-160.degree. F. under a vacuum of 20-27 inches Hg., all during gentle stirring, to obtain a concentrated product which is then heated to a sterilizing temperature and passed through a holding zone at such a temperature. The resulting product, after cooling, is a fruit preserve concentrated to a desired degree, such as 65.degree. Brix, and in which the fruit has retained its particulate identity and integrity and is well distributed in the preserve.

REFERENCES:
patent: 2161238 (1939-06-01), Stanton
patent: 2186044 (1940-01-01), Rooker
patent: 2783153 (1957-02-01), Lebeson
patent: 3034901 (1962-05-01), Leo et al.
patent: 3493394 (1970-02-01), Eldridge et al.

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