exercise 4: sugar concentrate

at least 65%, acid

Food concentrates to ____% solids and contain a considerable amount of ___ can be preserved if they are protected from air.

air

Food concentrates to at least 65% solids and contain a considerable amount of acid can be preserved if they are protected from ___.

high sugar concentration

Food products like jams, jellies and marmalades are preserved under ______.

jams, jellies and marmalades

3 examples of food products with high sugar concentration

lowering of water activity

The process of its production involves ______ which affects preservation.

pineapple, orange, guava

3 fresh fruits we will use

3.2 to 3.5

the pH needed for the pineapple juice

add citric acid

how to make the pH of pineapple be 3.2 to 3.5

1kg pulp:34 kg sugar

ratio of pulp to sugar in pineapple jam

inverted

the position when you air cool the jars

45-60 minutes

In guava, we simmer the fruit gently until its soft for about ___ (time)

dissolve the acid and pectin

In guava, we simmer the fruit gently until its soft for about 45-60 minutes to break the fruit thus ___

cheesecloth bag

to extract pectin from the guava, we put the cooked pulp into a _____ and allow draining freely without forcing the pulpy bits to come out

1 tbsp. of 70% ethyl alcohol

Take a teaspoon of the fruit extract and mix with _____ in suitable container. Stir slowly with a fork and lift the pectin lump. Evaluate the quantity of pectin of the extract. Juices rich in pectin form a transparent jelly-like lump that can be picked with a fork. When the cloth is not very firm or breaks into pieces, the extract is judged as having moderate amount of pectin.

When the cloth is not very firm or breaks into pieces

Take a teaspoon of the fruit extract and mix with 1 tbsp. of 70% ethyl alcohol in suitable container. Stir slowly with a fork and lift the pectin lump. Evaluate the quantity of pectin of the extract. Juices rich in pectin form a transparent jelly-like lump that can be picked with a fork. _____, the extract is judged as having moderate amount of pectin.

1-2 mins.

For orange marmalade, blanch fruits in boiling water (____ mins.) to facilitate peeling.

50% syrup transparent

In orange marmalade, cut the peels into thin strips and submerge in water. Add salt with several changes of water until bitterness is removed. Boil in _____. Set aside.

by alcohol precipitation

how do you test the pectin quantity of the orange marmalade

103-105 deg-C

Sugar concentrates are boiled to an end boiling point of ___

jam thermometer, hand refractometer, or sheeting test

instruments you can use to check the end boiling point

65-68 Brix

Endpoint may also be checked using a hand refractometer until ___ is obtained.