Site pages
Current course
Participants
General
Topic 1
Topic 2
Topic 3
Topic 4
Topic 5
Topic 6
Topic 7
Topic 8
Topic 9
Topic 10
Topic 11
Topic 12
Topic 13
Topic 14
Topic 15
Topic 16
Topic 17
Topic 18
Topic 19
Topic 20
Topic 21
Topic 22
Topic 23
Topic 24
Topic 25
Topic 26
Topic 27
Topic 28
Topic 29
Topic 30
Topic 31
Topic 32
Topic 33
Topic 34
Topic 35
Topic 36
Topic 37
Topic 38
Topic 39
Topic 40
Topic 41
Topic 42
Topic 43
Topic 44
Topic 45
Topic 46
Topic 47
Topic 48
Topic 49
Topic 50
Topic 51
Exercise
Practical 24 - Preserve and Candies |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Aim: To conduct practical on preparation of preserve and candies from fruits.
Theory: Preserves (murraba) are made by cooking the entire fruit or its slices/pieces in sugar syrup of higher concentration (65-700Brix). Usually for 1 kg fruit around 1.75 kg sugar is used and the cooking is continued till the TSS reaches 68%. Fruits like aonla, bael, apple, pear, karonda, pineapple and papaya etc can be used for making preserves. Aonla, bael and apple preserves are commercially available in the market. Candies are also prepared similarly to preserve but the TSS maintained is slightly higher (75-80%). In preserve, the fruit is kept immersed in syrup and packed while in candies, the syrup is drained off and fruit pieces are further dried and packed. For candy preparation, the fruit pieces are dipped initially in 55-60% sugar solution and the TSS of the syrup is increased by 5% everyday up to 4-5 days till a TSS of 70oBrix is reached. The fruit pieces are then separated from syrup, rolled in powdered sugar, dried and packed. Karonda, apple, peels of orange, lemon, grapefruit, petha (Ash gourd) and ginger etc are used for candy preparation. Petha, ginger, papaya, aonla etc candies are commercially available in the market. Procedure for preserve and candy making (Follow flowsheet in Figure 24.1 for preparation of preserve and candy) 1. Select healthy, mature fruits and wash in running water to remove dirt and residues. 2. Peel, core and cut the fruits into pieces. 3. Pricking should be done with stainless steel forks. In case of petha, after pricking place them in lime water. (If slices are substantially thin, pricking may not be necessary). 4. Prepare fruits for preserve and candy making by following steps as shown in Table 24.1. Table 24.1: Preparation of fruits for making preserve or candy.
5. Blanch the fruits and place in alternate layers of fruit and sugar. 6. Fruits can be dipped directly into syrup without blanching. 7. The sugar spreaded in the layers on fruits starts to dissolve in juice which comes out of the fruits. 8. In case of syrup, the strength of the syrup is increased by 5% on each alternate day up to the TSS of 700B and 750B respectively for preserve and candy respectively. 9. When the fruit pieces of prepared preserve settle at the bottom of the syrup, it indicates the end point. In case of candy, the process is similar to preserve making except the concentration of sugar is increased till it attains 750B TSS.
Figure 24.1: Flow sheet for preparation of preserve and candy FPO specifications for preserve and candies
|