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  • DIAGRAMA - DE-MERMELADA-DE-FRESA - Claudia Torres

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    DIAGRAMA - DE-MERMELADA-DE-FRESA - Claudia Torres

    Uploaded by

    Anonymous yzwY8r

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    PRODUCCIÓN DE MERMELADA DE FRESA

    RECEPCION DE LA MATERIA PRIMA

    Pesado de la fruta. Separar


    SELECCION
    la fruta que no tenga el
    índice de madurez

    LAVADO Y DESINFECCION adecuado, defectos.

    PELADO Y DESEMILLADO

    ESCALDADO T°:85-90° C
    T: 3 -5 min

    ACONDICIONAMIENTO DE LA PULPA Cortado: 40%


    Licuado: 30%
    Azúcar: 50% - 75% Rayado: 30%
    Ac. Cítrico: 0.1 % Ajuste de PH a 3.5
    Pectina: 1- 2 %
    ESTANDARIZADO
    Sorb. De potasio: 00.02%
    °Brix : 65
    COCCION pH: 4-5

    Envases ENVASADO T°: 85°C

    SELLADO

    ENFRIADO T°: ambiente

    ETIQUEDADO

    ALMACENADO

    COMERCIALIZADO

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