Saturday, April 28, 2012


Sweets are one form of processed foods is much preferred by the community. Mingled with the sweet taste of fruit characteristic flavor is perfect to be enjoyed in various occasions. Dry sweets are processed products derived from fruits where ripening with sugar and then dried. This product has several advantages including; shape is more attractive, more long-lasting volume and weight becomes smaller, making it easier pengangkutan.Meskipun common types of candied fruit are marketed there are a variety of shapes and tastes, but can actually be classified into four groups, namely:

A. The first class is wet with a solution of sugar sweetened liquid (fruit sugar is dissolved in guava, mango, barking and kedondong).

2. The second category is sweetened condensed sugar solution attached to the fruit. This is the kind of candied nutmeg, and ceremai lobbies.

3. The third group is dried sweetened with sugar intact (as the sugar is dissolved and attached to the fruit). The fruit is often used is mango, kedondong, soursop and nutmeg.

4. The fourth group is dried salted candied as the dominant element in the material was salt. Types of fruit are made jaambu seeds, fruit, mango, star fruit and nutmeg.

Processed products are well-liked by the public is sweets. It was a fresh can be used as antidote to thirst when the heat, and fits in berbagaai enjoyed the opportunity. The manufacture of candied fruit is kedondong, mango, ceremai, and papaya. Can also be made apart from the fruit are: ginger and papaya. Menganduag food product is a product of high levels of sugar confectionery that can be stored for long periods of relatively lama.Manisan is one method of preserving fruit products of the oldest, and in making use of sugar, and heated by immersing the fruit in madu.Perendaman in the electrolyte solution is a powerful CaCl2CaCl2 is easily soluble in water. Calcium salts which can be used in addition to CaCl 2 is Ca-lactate, citrate and Ca-Ca-hydroxide. Calcium ions can also strengthen the texture and prevent enzymatic browning due to calcium ions react with amino acids that inhibit the reaction pencoklatan.Pada young fruit, many contain compounds that serve as reinforcement protopektin middle lamella and cell membranes. Protopektin is a polymer composed of macromolecules galakturonat acid, calcium and magnesium.Tekstur many drying products can be improved by soaking in a calcium salt can harden your network. There are two kinds of pectin enzyme breaker located on the network that has ripe fruit, namely esterase and poligalakturonase, whose activity increased during the ripening process buah.Proses processing, heating or freezing can soften the plant tissue, so that the product obtained has a soft texture. Calcium ion binds to the pectin to form Ca-Pektat/Ca Pektat insoluble in water and produces a texture that keras.Pengaruh violence by calcium ions caused the formation of cross bonds between the divalent calcium ion with a polymer compound that is negatively charged pectin in acidic carboxyl group galakturonat , when the bond crossing occurs in large numbers there will be a wide molecular networks. Adannya network will affect the solubility of pectin compounds and will be more sturdy than a mechanical effect.
Soaking in a solution of the product GulaPada candied fruit, the amount of sugar used depends on the types and varieties of fruit or their own individual tastes. Sugar is added to a form of dry or syrup with sugar tertentu.Apabila ditambahkaan concentrations in foodstuffs in high concentrations (at least 40% dissolved solids) portion of the existing water becomes unavailable for the growth of microorganisms and water activity (Aw) of food is reduced. Food products of high sugar yield tends to be damaged by yeasts and molds, a group of microorganisms is relatively easily damaged by heat (as in pasteurization) or inhibited by things lain.Proses immersion in sugar solution there are two ways, the slow and fast . On how to slow, soaking in a solution of sugar treatment takes a long time. Initial sugar concentration of 30% and fruit soaked for 24 hours the concentration was increased to 40% sugar and fruit soaked again for 24 hours. And so on until the sugar concentration reaches 70%. At high sugar concentration of fruit soaked for 3 weeks and then dried fruit. On immersion in a solution of sugar in a quick, its implementation can be shortened to a few hours to maintain a sugar solution at a temperature of 140-1500F (60-650C). The increase in sugar concentration is done every 3-4 hours until it reaches a concentration of approximately 68%. High enough concentrations (70%) was able to inhibit microbial growth, but in general one of the sugar used by other preservation techniques such as combined with low acidity, pasteurization, storage at low temperatures, drying, freezing and addition of chemicals such as SO2, benzoic acid and others. Foodstuffs that have high sugar content means it has a low Aw.

Sources: anto blog

No comments:

Post a Comment