Documente Academic
Documente Profesional
Documente Cultură
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individuale cu
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produse dietetice din fructe
1. MATERIA PRIM
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ic fructele sunt
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nt reprezentate de:
onservele de fructe;
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Tabelul nr.26
Nr.
crt.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
Specia
Afine
$JULH
Caise
& SXQL
&LUHH
&RDF ]H
Coarne
Gutui
Mere
Mure
Pere
Pepene
galben
Piersici
Prune
Struguri
VLLQH
=PHXU
Zaharuri
Proteine
Subst.
pectice
Subst.
tanante
CeluOR]
Vitamine
Caroten mg
Vitamine din
complex
%
5-6
8-8,5
12-12,9
5-5,5
10-12
10
10-11
7-7,5
8-8,3
5-6
10-11
5-6
%
0,6
0,8
0,8
0,9
0,8
0,9
0,4
0,5
0,3
1,2
0,5
0,3
%
0,5
0,6
0,6
0,3
0,1
0,7
0,5
0,7
0,6
0,8
0,6
0,09
%
0,1
0,1
0,03
0,12
0,06
0,6
0,55
0,2
0,06
0,07
0,03
%
1,6
2,5
0,7
1,4
0,6
5,4
0,4
1,8
0,9
4,0
0,3
%
22,0
35,0
12,0
59,6
10,0
200
72
13,0
12,0
17,0
5,0
30,0
%
0,13
0,21
1,15
0,06
0,3
0,6
0,3
0,06
0,270
0,12
12,0
Bmg
7-8
12-14
15-16
10-11
6-7
0,5
0,5
0,7
0,9
1,3
0,6
0,6
0,1
0,2
0,5
0,06
0,06
0,18
0,13
1,4
0,7
0,5
0,3
0,5
8,0
6,0
3,0
12,0
23,0
0,3
0,15
0,30
0,03
0,04
0,98
7,06
0,03
6XEVWDQ HPLQHUDOHPJ
Aciditate
tartric
0,9
1,6
0,8
0,9
0,4
3,5
3,1
0,9
0,5
0,9
0,3
0,3
0,5
1,2
0,5
1,4
4,8
9DOHQHUJHWLF
Ca
10,0
29,0
15,0
26
16
10,9
Mg
2,4
15,0
11,0
14
12
0,9
K
65,0
20,30
300,0
242,0
250
300
Na
1,0
1,6
5,0
3,2
3
29
P
9,0
30,0
23,0
33
21
27
10
8
290
17
12
8
2,6
10
10
200
130
190
120
32
1,7
3,0
2,0
2,0
20
11
22,0
20,6
Kcal%100g
54,5
72,5
108,2
45,2
96,0
96,0
90,5
65,0
73,5
54,5
90,5
46,0
5
12
22
1,40
10
21
8,0
30
220
230
1500
110
120
3
2,7
-
30
2,4
7
14,0
63,5
108,0
140,0
90,0
69,0
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39-41
Zaharuri
%
9-12
8-11
6-8
6-7
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%
2,5-3,5
2,5-3,8
3,5-4,0
3,5-4,0
%
32-49
32-45
12-13
25-35
Proteine
%
15-16
22-26
5-6
6-7
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%
3,4-4,5x
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2-3
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1.3. Transport
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UHFROWDUH vQ YHKLFXOH DFRSHULWH SHQWUX SURWHMDUHD GH LQIOXHQ D LQWHPSHULLORU 3HQWUX IUXFWHOH FX
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1.4. Depozitarea
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frigorifice.
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insolubile;
are.
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tabelul nr.28.
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Tabelul nr.28
Nr.
crt.
1
Specia
RELQXLWH
produsului
Durata n
ore
Temperatura 0C
Umiditatea reODWLY
a aerului %
24
48
120
48
96
8
16
72
36
48
72
4
0-2
0-2
0-2
0-1
0-1
0-1
0-1
0-1
0-1
0-1
0-1
2-3
85-90
85-90
85-90
90-95
90-95
85-90
85-90
85-90
85-90
85-90
85-90
90-95
6
8
10
5
10
1
3
8
4
3
5
2
12
36
48
8
24
24
48
72
98
120
200
336
12
24
36
24
0-2
0-2
0-2
0-1
0-1
0-1
0-1
0-2
0-2
0-3
0-3
0-1
0-1
0-1
0-4
8590
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
2
3
4
1
3
4
7
7
15
20
30
2
3
4
4
120
240
336
36
48
8
0-1
0-1
0-1
0-2
0-2
85-90
85-90
85-90
85-90
85-90
15
20
7
10
3
24
48
48
24
12
48
48
8
12
0-1
0-1
0-1
1-2
0-1
0-1
0-1
0-1
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
4
7
10
3
3
5
1
2
Gem
0DUPHODG
$JULH
& SXQL
&RPSRWGXOFHD
&RPSRWGXOFHD
& WLQ
Gem
Gem
Compot
Gem
4
5
Caise
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Gem
6
Caise
verzi
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&RPSRWGXOFHD
Gem
0DUPHODG
Coarne
&RDF ]H
&RPSRWGXOFHD
10
Gutui
Gem
Compot
11
Mere
Compot
Gem
12
Mure
'XOFHD
JHP
Compot
Piure
0DUPHODG
&RPSRWGXOFHD
Gem
0DUPHODG
13
14
Nuci
verzi
Pere
'XOFHD
de
WRDPQ
&RPSRWGXOFHD
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0DUPHODG
15
Piersici
16
Prune
verzi
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17
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Gem
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Magiun
18
19
Struguri
&RPSRWGXOFHD
9LLQH
&RPSRWGXOFHD
Gem
0DUPHODG
20
=PHXU
Depozite frigorifice
'HVWLQD LD
&RPSRWGXOFHD
Afine
Depozite
&RPSRWGXOFHD
Gem
Durata n
zile
2. MATERIALE AUXILIARE
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PRG HILFLHQW OD RSWLPL]DUHD SURFHVHORU WHKQRORJLFH L HYLWDUHD XQRU GHIHFWH FDOLWDWLYH DOH
produselor finite.
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VXEVWDQ H vQGXOFLWRDUH ]DK U JOXFR] DFL]L DOLPHQWDUL FLWULF WDUWULF DVFRUELF L VXEVWDQ H
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diversificate.
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fragilitate;
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termice;
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1. Sortarea I
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aspersiune;
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frecare.
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LUH
VDX JUHX GLJHUDELOH SRU LXQL VDX H[HPSODUH FX ORYLWXUL PHFDQLFH DWDFDWH GH EROL HULSWRJDPLFH
FRGL HVkPEXULFRMLSLHOL HHWF2SHUD LDVHSRDWHUHDOL]DPDQXDOVDXSULQSURFHGHHPHFDQLFH
LUHD PDQXDO
GXUDWD SUHOXQJLW FHHD FH FUHHD] FRQGL LL GH GH]YROWDUH D PLFURIORUHL GHDOWHUDUH SH XVWHQVLOH L
SH
PDWHULD
SULP
VXSXV
SUHOXFU ULL
6H
UHPDUF
FRQVXP
ULGLFDW
GH
IRU
GH
PXQF
E &XU
LUHD PHFDQLF
ii
IUXFWHORUFXSRQVRDQH)UXFWHOHVXQWGLVSXVHvQDOYHROHGHVFKLVHvQSDUWHDLQIHULRDU SHXQGHVXQW
HOLPLQD L VkPEXULL 'LDPHWUXO DOYHROHORUHVWH GH PP SHQWUX YLLQH L FLIUH L FLUFD PP
pentru prune.
QGHS UWDUHDVkPEXULORUODSLHUVLFLVHHIHFWXHD] vQJHQHUDOPDQXDO
0DLQD GH VFRV FDVD VHPLQDO OD PHUH SHUH L JXWXL H[HFXW FRQFRPLWHQW FX W LHUHD
IUXFWHORUvQMXP W
LVIHUWXULVDXRSWLPL
OD XQHOH VSHFLL GH IUXFWH VkPEXURDVH VDX VHPLQ RDVH GHVWLQDWH
DIUXFWHORUVHUHDOL]HD] vQSULQFLSDOSULQ
'HFRMLUHD VXE DF LXQHD DHUXOXL VXSUDvQF O]LW FRQVW vQ WUDWDPHQW WHUPLF OD SUHVLXQL
tarea
SLHOL HL GXS WUDWDPHQWXO WHUPLF IUXFWHOH VXQW VS ODWH VXE GXXUL Q WDEHOXO QU VH SUH]LQW
GXUDWDWUDWDPHQWXOXLWHUPLFODGHFRMLUHvQIXQF LHGHVSHFLHLSUHVLXQHDDEXUXOXL
3DUDPHWULLGHOXFUXODGHFRMLUHDWHUPLF
Tabelul nr.29
Specia de fructe
Mere
Pere
Gutui
Piersici
'XUDWDWUDWDPHQWXOXLWHUPLFvQVHFvQIXQF LHGH
p = 6-7 at.
20-25
30-35
35-40
20-25
presiunea aburului
p = 5-6 at.
25-30
35-40
40-45
25-30
p = 3,5-5 at.
30-35
40-45
45-50
20-35
'HFRMLUHD FKLPLF VH ED]HD] SH DF LXQHD WHPSHUDWXULL ULGLFDWH D VROX LHL GH KLGUROL] GH
VRGLX DVXSUD HVXWXOXL YHJHWDO FDUH GHWHUPLQ KLGUROL]D VWUDWXOXL DIODWVXE HSLGHUP DFHVWDILLQG
DOF WXLW vQ JHQHUDO GLQ VXEVWDQ H SHFWLFH FH VROXELOL]HD] vQ PHGLX DOFDOLQ L VH VHSDU GH SXOSD
fructelor.
5. Divizare
'LYL]DUHD VH DSOLF QXPDL OD XQHOH VSHFLL GH IUXFWH L VH H[HFXW PHFDQLF FX PDLQL
DGHFYDWHvQIRUPHOHLGLPHQVLXQLOHLPSXVHGHFRQGL LLOHFDOLWDWLYHDOHSURGXVHORUILQLWH
0 UXQ LUHD IUXFWHORU GHVWLQDWHIDEULF ULL PDUFXOXLSHQWUX SDVW VDX PDUPHODG VH H[HFXW
FRQFRPLWHQW FX HOLPLQDUHD VHPLQ HORU L FRMLORU OD SDVDWULFH Q FD]XO IUXFWHORU WDUL PHUH SHUH
JXWXL HWF SDVDUHD IUXFWHORU VH HIHFWXHD] GXS ILHUEHUH vQ YHGHUHD vQPXLHULL WH[WXULL L
LQDFWLY ULLHQ]LPHORU
2S
ULU
ea
- 950C timp
ULUH D IUXFWHORU VH VWDELOHWH vQ IXQF LH GH XUP WRULL IDFWRUL
DURP FXORDUH
HOLPLQDUHD DHUXOXL GLQ HVXWXUL FHHD FH FRQWULEXLH OD UHGXFHUHD SUHVLXQLL LQWHUQH vQ
protejarea vitamine C;
rHGXFHUHDYROXPXOXLIUXFWHORUSULQFRQWUDFWDUHFDXUPDUHDKLGUROL]HLSURWRSHFWLQHLL
DGL]ROY ULLSDU LDOHDKHPLFHOXOR]HLGLQSHUH LLFHOXODUL
vQGHS UWDUHD JXVWXOXL LPLURVXOXL QHGRULWH OD XQHOH PDWHULL SULPH SUXQH YHU]L FDLVH
VS ODUHD VXSOLPHQWDU FX HIHFWH SR]LWLYH vQ vQGHS UWDUHD VXEVWDQ HORU IXQJLFLGH L
UHGXFHUHD QXP UXOXL GH PLFURRUJDQLVPH FHHD FH FRQGXFH OD FUHWHUHD HILFDFLW
LL
SDVWHXUL] ULL
vQPXLHUHD WH[WXULL IUXFWHORU FHHD FH IDYRUL]HD] RSHUD LLOH GH P UXQ LUH L SDVDUH vQ
FD]XOSDVWHLGHIUXFWHLPDUPHODGHL
2S ULUHDVHHIHFWXHD] vQRS ULWRDUHFRQWLQXHVDXvQDUMHPLFLvQFD]DQHGXSOLFDWH
'XS RS ULUHIUXFWHOHVXQWU FLWHLPHGLDWSHQWUXDVHHYLWDvQPXLHUHDH[FHVLY D HVXWXOXL
YHJHWDO L SHQWUX D vPSLHGLFD GH]YROWDUHD PLFURRUJDQLVPHORU UHPDQDQWH 5 FLUHD VH H[HFXW vQ
DS UHFHFXUHQW SkQ ODWHPSHUDWXUDGHFLUFD
C.
OD SUHVLXQHD DWPRVIHULF QRUPDO VDX vQ FD]DQH GXSOLFDWH VDX vQ FRQFHQWUDWRDUH VXE YLG
Temperatura de fierbere a acestor produse n cazane duplicate este de 1000C iar n aparatele
vacumm de 650C la un vid de 600 mm col. Eg.
/D IDEULFDUHD GXOFH HL SHQWUX S VWUDUHD LQWHJULW
DUMHPLFLGHPD[LP.JLGHFLXWLOL]DUHDFD]DQHORUGXSOLFDWH3HQWUXSURGXVHOHODFDUHQXVH
LL WRWDOH D IUXFWHORU ILHUEHUHD VH SRDWH H[HFXWD vQ DUMH PDUL GH
&RQFHQWUDUHD VXE YLG DVLJXU RE LQHUHD XQRU SURGXVH VXSHULRDUH FDOLWDWLY vQ FRQGL LL GH
HILFLHQ
eliminarea riVFXOXLGHFDUDPHOL]DUHLGHFLS
VWUDUHDFXORULLLJXVWXOXLSO FXWVSHFLILF
3DUWLFXODULW
la temperatura de fierbere. nainte de utilizare siropul trebuie filtrat. La compoturile din fructe cu
DFLGLWDWH UHGXV FLUHH SLHUVLFL SUXQH HWF VH UHFRPDQG DG XJDUHD GH DFLG FLWULF SHQWUX
UHGXFHUHD YDORULL S+ L vQOHVQLUHD SURFHVXOXL GH SDVWHXUL]DUH &RQFHQWUD LD VLURSX
IXQF LH GH VXEVWDQ D XVFDW VROXELO D IUXFWHORU L VH VWDELOHWH vQ FRQFRUGDQ
lui este n
calitate n vigoare.
/DFRPSRWXULOHGLHWHWLFHOLFKLGXOGHDFRSHULUHHVWHDSDILDUW
$SD XWLOL]DW OD SUHSDUDUHD OLFKLGXOXL GH DFRSHULUH SHQWUX FRPSXWXUL WUHEXLH V ILH
VHPLGXU OLSVLW GHV UXULGHILHUFDUHSURYRDF vQFKLGHUHDODFXORDUHDSURGXVXOXL
9. Umplere
'R]DUHD SURGXVHORU vQ UHFLSLHQWH SUH]LQW R PDUH LPSRUWDQ
WHKQRORJLFFkWLDODVSHFWXOXLSURGXVXOXLILQLW/DFRPSRWLGXOFHD
XQLIRUP UHSDUWL]DW vQ PDVD OLFKLGXOXL VLURS SHQWUX D VH vQOHVQL WUDQVPLWHUHD F OGXULL vQ WLPSXO
SDVWHXUL] ULLLSHQWUXDVHRE LQHDVSHFWHVWHWLFFRUHVSXQ] WRUDOSURGXVHORUILQLWH/DRSHUD LDG
GR]DUH WUHEXLH V VH DVLJXUH HOLPLQDUHD DHUXOXL GLQ UHFLSLHQWH 3UH]HQ D DHUXOXL vQ SURGXVH
LQWHQVLILF SURFHVHOHGHR[LGDUHLGHGLVWUXJHUHDYLWDPLQHL&'HDVHPHQHDDHUXOGLQUHFLSLHQWH
vPSUHXQ FX YDSRULL UH]XOWD L vQ WLPSXO SDVWHXUL] ULL P UHVF SUHVLXQHD LQWHULRDU GHS LQG PXOW
SH FHD GLQ DXWRFODY LDU UHFLSLHQWHOH vL SLHUG HWDQHLWDWHD FUHkQGX VH FRQGL LL GH UHLQIHFWDUH D
SURGXVXOXLvQWLPSXOGHSR]LW ULL
3HQWUX HOLPLQDUHD DHUXOXL GR]DUHD SURGXVXOXL VH IDFH OD WHPSHUDWXUL ULGLFDWH DD vQFkW
lLFKLGXOGLODWDWRFXS vQWUHJXOYROXPDOUHFLSLHQWXOXLLDUGXS
n recipiente un vid de 250-300 mm cl.Hg.
U FLUHSULQFRQWUDFWDUHVHFUHHD]
10. nchidere
QFKLGHUHD UHFLSLHQWHORU UHSUH]LQW ID]D WHKQRORJLF FX URO KRW UkWRU vQ DVLJXUDUHD
FRQVHUYDELOLW
LLSURGXVHORU
LL Q IXQF LH GH DFHWL IDFWRUL VH UHJOHD] FDSXO GH vQFKLGHUH L UHVRUWXO GH SUHVDUH DO
FDSDFXOXL vQFKLGHULL PDQXDOH RSHUD LD VH YD H[HFXWD FX GHRVHELW DWHQ LH GH PXQFLWRULL
11. Pasteurizare
Pasteurizarea UHSUH]LQW
ID]D FHD PDL LPSRUWDQW GLQ SURFHVXO WHKQRORJLF vQ FHHD FH
SULYHWH FRQVHUYDELOLWDWHD SURGXVHORU 'LQ SXQFW GH YHGHUH EDFWHULRORJLF SDVWHXUL]DUHD VH
GHILQHWHFDWUDWDPHQWWHUPLFDSOLFDWSkQ ODWHPSHUDWXULGH
vQFKLVH vQ VFRSXO DVLJXU ULL FRQVHUY ULL SH WLPS vQGHOXQJDW 0HWRGD GH FRQVHUYDUH SULQ
SDVWHXUL]DUHVHDSOLF SURGXVHORUFXDFLGLWDWHULGLFDW DGLF S+ XOVXE Q DFHDVW FDWHJRULHGH
SHQWUX D VH DVLJXUD GLVWUXJHUHD WXWXURU IRUPHORU YHJHWDWLYH DOH PLFURRUJDQLVPHORU L VSRULORU
LLLFDOLW
LLSURGXVHORU
5HJLPXULOH WUDWDPHQWXOXL WHUPLF VH VWDELOHVF vQIXQF LH GH YLWH]D GH S WUXQGHUHD F OGXULL
vQSURGXVWHUPRSHQDWUD LHLGHUH]LVWHQ DODF OGXU DPLFURRUJDQLVPHORU
7HUPRSHQHWUD LDGHSLQGHGHXUP WRULLIDFWRUL
n faza de
XPSOHUH SULQ VWDELOLUHD FRUHFW D SURSRU LHL GLQWUH FRPSRQHQWHOH VROLGH L OLFKLGH SUHFXP L
Regimurile de pasteurizaUH
tehnologice specifice ale produselor.
&RQGL LRQDUHDUHFLSLHQWHORUSOLQH
&RQGL LRQDUHD SURGXVHORU ILQLWH FXSULQGH R VHULH GH RSHUD LL WHKQRORJLFH SULQ FDUH OL VH
FRQIHU DVSHFWFRPHUFLDOFRUHVSXQ] WRU
2SHUD LLOHGHFRQGL LRQDUHFRQVWDXvQ
GHVF UFDUHDFRXULORU
VS ODUHDLXVFDUHDUHFLSLHQWHORU
paletizarea;
etichetarea;
ambalarea;
paletizarea ambalajelor de transport.
'HVF UFDUHD UHFLSLHQWHORU GLQ FRXULOH DXWRFODYHORU VH HIHFWXHD] QX PDL PDQXDO VDX
mecanic.
6S ODUHD UHFLSLHQWHORU SOLQH VH IDFH VXE GXXUL FX DS FDOG LDU XVFDUHD vQ WXQHO FX DHU
cald.
&RQVHUYHOH VWHULOL]DWH vQ LQVWDOD LLOH FRQWLQXH VXQW WUHFXWH GLUHFW OD
uscare, deoarece
VS ODUHD VH H[HFXW vQ ]RQD ILQDO OD VWHULOL]DWRDUH 7LSXULOH QRL GH LQVWDOD LL FRQWLQXH SHQWUX
VWHULOL]DUHVXQWGRWDWHLFX]RQ GHXVFDUH
OLYUDUHXWLOL]kQGPDLQLDGHFYDWHSHQWUXFXWLLLERUFDQH
$PEDODUHD UHFLSLHQWHORU VH IDFH vQ O ]L GH OHPQ FXWLL GLQ FDUWRQ VDX vQ IROLH
WHUPRFRQWUDFWDELO
13. Depozitare
Depozitarea conservelor de fructe se face n magazii curate, uscate, bine aerisite, ferite de
0
vQJKH OD WHPSHUDWXUL GH PD[LP & L XPLGLWDWH UHODWLY D DHUXOXL GH PD[LP
7HPSHUDWXULOH PDL ULGLFDWH SURYRDF GHJUDGDUHD FXORULL JXVWXOXL FRQVLVWHQ HL L UHGXFHUHD
FRQ LQXWXOXLGH YLWDPLQH7HPSHUDWXULOH VF ]XWHIUkQHD] SURFHVHOH GHGHJUDGDUHGDU vQFD]XOvQ
FDUH SURGXVHOH vQJKHD
VH GHSUHFLD] FDOLWDWHD SULQ PRGLILF UL HVHQ LDOH DOH FRQVLVWHQ HL
Depozitarea proGXVHORUVHIDFHSDOHWL]DWGXS
HIHFWXDUHDRSHUD LLORULQGLFDWHPDLVXV
3DOHWHOHFXFRQVHUYHVHSURWHMHD] FXIROLHGLQSROLHWLOHQ
14. Livrare
&RQVHUYHOHVHOLYUHD] SDOHWL]DWVDXFRQWHLQHUL]DW
5.1. Compot
CompotuULOHUHSUH]LQW
FRQVHUYHGHIUXFWHvQWUHJLVDXGLYL]DWHvQVLURSGH]DK UDPEDODWH
vQ UHFLSLHQWH vQFKLVH HUPHWLF L SDVWHXUL]DWH Q JHQHUDO FRPSRWXULOH VH IDEULF GLQWU R VLQJXU
VSHFLH GH IUXFWH L SRDUW GHQXPLUHD IUXFWXOXL GLQ FDUH SURYLQ 'DF vQ FRPSRQHQ D XQXL
VRUWLPHQWLQWU PDLPXWHVSHFLLGHIUXFWHFRPSRWXOSRDUW GHQXPLUHDGHDVRUWDW
'HIHFWHGHIDEULFD LH
D$OWHUDUHDPLFURELRORJLF
'HIHF LXQHD SRDWH DSDUH VXE IRUP GH ERPEDM XPIODUHD FDSDFHORU L FKLDU DUXQFDUHD
DFHVWRUDLDFULUHI U ERPEDM
&HDGHDGRXDIRUP GHDOWHUDUHGHQXPLW LDFULUHSODW VHLGHQWLILF PDLXRUODERUFDQH
SULQDSDUL LDXQXLVHGLPHQWGHFXORDUHDOELFLRDV
&DX]DSULQFLSDO DDOWHU ULLPLFURELRORJLFHHVWHVXEVWHULOL]DUHD
3UHYHQLUHDDSDUL LHLDFHVWXLDFFLGHQWGHIDEULFD LHVHSRDWHUHDOL]DSULQ
UHVSHFWDUHD WHPSHUDWXULL GH GR]DUH D VLURSXOXL L DSOLFDUHD SUHvQF O]LULL vQDLQWH GH
DVLJXUDUHDHUPLFLW
LLvQFKLGHULL
b) Bombaj chimic
%RPEDMXOFKLPLFHVWHGHIHF LXQHDFHDSDUHODUHFLSLHQWHOHPHWDOLFHFDXUPDUHDFRUR]LXQLL
FXODFXOGHDFRSHULUHGHWHULRUDW
3UHYHQLUHDDFFLGHQWXOXLVHUHDOL]HD] SULQ
IRORVLUHDDPEDODMXOXLFRUHFWSURWHMDWSULQO FXLUH
RS ULUHDIUXFWHORUSHQWUXHOLPLQDUHDDHUXOXLGLQ HVXWXUL
WXUDUHDDHUXOXLGLQSURGXV
c) Bombaj fizic
$FHVWGHIHFWDIHFWHD] DVSHFWXOSURGXVXOXLI U FDDFHVWDV GHYLQ QHFRPHVWLELO
(YLWDUHD DSDUL LHL DFHVWHL GHIHF LXQL VH UHDOL]HD] SULQ UHVSHFWDUHD WHPSHUDWXULL ULGLFDWH OD
PLQLPPPFRORDQ +J
G&RQFHQWUD LDSURGXVXOXLVXEOLPLW
'HILFLHQ DVHHYLW SULQ
UHVSHFWDUHDSURSRU LHLGHIUXFWHvQUHFLSLHQWH
H&RQ LQXWGHIUXFWHVXEOLPLW
'HIHF LXQHDVHHYLW SULQ
FRQWUROXOFDQWLW
LLGHIUXFWHLQWURGXVHvQID]DGHGR]DUHvQUHFLSLHQWH
RS ULUHDvQVLURSVDXGR]DUHDIUXFWHORUvQYLG
I)UXFWHGHVWU
PDWHVDXWHUFLXLWH
g) Gust fad
'HIHF LXQHDSRDWHILHYLWDW SULQ
FRUHFWDUHDDFLGLW
LLvQFD]XULOHFkQGVHLPSXQH
K&XORDUHDPRGLILFDW
R[LGDUHDHQ]LPDWLF DIUXFWHORU
GHS LUHDUHJLPXOXLWHUPLF
HYLWDUHDVWDJQ ULLIUXFWHORUFXU
UHVSHFWDUHDUHJLPXOXLGHRS ULUHLSDVWHXUL]DUH
DWHLGLYL]DWH
LPHUVLDIUXFWHORUGHFRMLWHvQVROX LLVODEDFLGH
5.2. Gem
*HPXULOH UHSUH]LQW SURGXVH FRQFHQWUDWH JHOLILFDWH RE LQXWH
pasteurizate.
Gemurile se pot prepara dintr-RVLQJXU
SURYHQLHQ
VSHFLHGHIUXFWHLSRDUW GHQXPLUHDIUXFWXOXLGH
VDXGLQDPHVWHFGHIUXFWHLSRDUW GHQXPLUHDGHJHPDVRUWDW
*HPXULOH VH IDEULF GLQ XUP WRDUHOH IUXFWH DILQH DJULH FDLVH F SXQL FRDF ]H FLUHH
IUDJL JXWXL PHUH PXUH SLHUVLFL SUXQH YLLQH ]PHXU L SHWHOH GH WUDQGDILU JHPXO DVRUWD VH
IDEULF GLQ DPHVWHF GH GRX VDX WUHL IUXFWH PHUH SHUH JXWXL SUXQH F WLQ vQ SURSRU LLOH
LQGLFDWHvQUH HW
0DWHULDSULP
-a, n stadiul de
DURP ELQH H[SULPDW FRORUD LH SURQXQ DW 6H SRW IRORVL L IUXFWH FRQVHUYDWH FX ELR[LG GH VXOI
VXEIRUP GHSXOSH
Prepararea produsului
3UHSDUDUHDSURGXVXOXLHVWHID]DFHDPDLLPSRUWDQW GLQSURFHVXOWHKQ
ologic de fabricare a
JHPXOXLLFXSULQGHXUP WRDUHOHHWDSH
DOF WXLUHDDUMHORU
SUHSDUDUHDVROX LHLGHSHFWLQ
fierberea;
concentrarea.
3UHSDUDUHDJHPXOXLVHSRDWHIDFHSULQGRX PHWRGH
ILHUEHUHD GLUHFW D IUXFWHORU FX ]DK U VDX vQ VLURS GH ]DK U L FRQFHQWUDUHD D
in fierbere;
produsului.
$OF WXLUHDDUMHORUVHIDFHSULQFkQW ULUHDFRPSRQHQWHORUGLQUH HWDGHIDEULFD LH
QWRFPLUHD UH HWHL GH IDEULFD LH VH IDFH LQkQG VHDPD GH QRUPHOH G
e consum specific
SHQWUXPDWHULLSULPHLPDWHULDOHDX[LOLDUHLXUP WRDUHOHFDUDFWHULVWLFL
aciditatea fructelor.
fructe;
&DOFXOXOFDQWLW
67 R
QVFRSXORPRJHQL] ULLSHFWLQHLvQSURGXVVHUHFRPDQG DG XJDUHDDFHVWHLDVXEIRUP GH
VROX LH
3UHSDUDUHD VROX LHL GH SHFWLQ VH IDFH SULQ DPHVWHFDUHD SHFWLQHL FX ]DK U vQ SURSRU LH GH
L XPHFWDUHD WUHSWDW FX DS OD WHPSHUDWXUD GH
FRQVLVWHQ
- 500& SkQ
VHPLIOXLG
6ROX LD GH SHFWLQ SUHSDUDW WUHEXLH IRORVLW vQ FHO PDL VFXUW WLPS SHQWUX D VH HYLWD
GHJUDGDUHDSULQIHUPHQWDUHVDXPXFHJ LUH
3H OkQJ ]DK U IUXFWH L SHFWLQ vQ UH HWD GH IDEULFD LH D JHPXULORU LQWU L DFLGXO FLWULF
HVWH vQ IXQF LH GH DFLGLWDWHD IUXFWHORU DVWIHO vQFkW SURGXVXO V
)LHUEHUHLFRQFHQWUDUH
vQ IXQF LH GH WH[WXUD IUXFWHORU DVWIHO vQFkW V ILH HYLWDWH
)LHUEHUHD L FRQFHQWUDUHD DPHVWHFXOXL GH IUXFWH FX ]DK U VH IDFH vQ FD]DQH GXSOLFDWH VXE
FRQWLQX DJLWDUH/DVIkULWXOILHUEHULLVHDGDXJ VROX LDGHSHFWLQ LDFLGXOFLWULFGL]ROYDW
SRDWH IDFH L SULQ ILHUEHUHD IUXFWHORU vQ VLURS GH ]DK U FX
)UXFWHOH FX WH[WXUD WDUH JXWXL VH ILHUE SkQ OD vQPXLHUH VH DGDXJ ]DK UXO L VH
FRQFHQWUHD] SkQ ODVXEVWDQ DXVFDW GRULW
Q FD]XO XWLOL] ULL IUXFWHORU VXOILWDWH VH H[HFXW vQ SUHDODELO GH VXOILWDUHD SULQ ILHUEHUHD
IUXFWHORU FX DGDRV GH DS 1X VH DGPLWH DG XJDUHD ]DK UXOXL vQDLQWH GH VXOILWDUHD IUXFWHORU
GHRDUHFHvQFRQGL LLOHIRUP ULLFRPSXLORUVXOILURLHOLPLQDUHDELR[LGXOXLGHVXOIHVWHvQJUHXQDW
3ULQFRQFHQWUDUHVHUHDOL]HD] XUP WRDUHOHGH]LGHUDWH
HYDSRUDUHDH[FHVXOXLGHDS
omogenizarea produsului;
FUHDUHDFRQGL LLORUIDYRUDELOHSHQWUXIRUPDUHDJHPXOXL
DefecteGHIDEULFD LH
a) Produs negelificat
b) Siroparea produsului
F&DUDPHOL]DUHDLPRGLILFDUHDFXORULL
d) Zaharisirea
H&RQ LQXWXOGHELR[LGGHVXOI
I0XFHJ LUHD
g) Fermentarea
'XOFHD D
'XOFHD D UHSUH]LQW SURGXVXO RE LQXW SULQ ILHUEHUHD L FRQFHQWUDUHD IUXFWHORU vQ VLURS GH
]DK U DPEDODW vQ UHFLSLHQWH vQFKLVH HUPHWLF L SDVWHXUL]DWH 'XOFHD D VH SUHSDU GLQWU R VLQJXU
VSHFLHGHIUXFWHLSRDUW GHQXPLUHDIUXFWXOXLGLQFDUHSURYLQH
'XOFHD D VH IDEULF GLQ XUP WRDUHOH IUXFWH DILQH DJULH FDLVH FDLVH YHU]L F SXQL
FLUHH FLUHH DPDUH FRDF ]H IUDJL JXWXL PXUH QXFL YHU]L SHUH SLHUVLFL SUXQH SUXQH YHU]L
VWUXJXULYLLQH]PHXU SHWDOHGHWUDQGDILULPRUFRY
0DWHULDSULP
FXORDUHXQLIRUP LQWHUQ
WH[WXU IHUP
VXEVWDQ
OperD
LLSUHOLPLQDUH
2SHUD LLOHSUHOLPLQDUHVSHFLILFHFRQVWDXvQ
vQW ULUHDWH[WXULLIUXFWHORUPRL
vQ HSDUHD IUXFWHORU YHU]L FDLVH YHU]L SUXQH YHU]L SHQWUX D vQOHVQL S WUXQGHUHD
VLURSXOXLGH]DK U
3HQWUX vQW ULUHD WH[WXULL IUXFWHORU VH SURFHGHD] OD LPHUVLH vQ VROX LH GH
FORUXU
)UXFWHOH YHU]L FDLVH SUXQH VH vQ HDS SHQWUX D VH vQOHVQL S WUXQGHUHD VLURSXOXL vQ
interior.
2S ULUHD IUXFWHORU WDUL VH DSOLF vQ VFRSXO vQPXLHULL WH[WXULL LQDFWLY ULL HQ]LPHORU
R[LGDWLYH HOLPLQ ULL DHUXOXL GLQ HVXWXUL L vQOHVQLULL GLIX]LHL ]DK UXOXL vQ IUXFWH 'XS RS ULUH
IUXFWHOHVHU FHVFvQDS FXUHQW
3UHSDUDUHDGXOFH HL
difuzLD SUHDODELO
D IUXFWHORU FX ]DK U WLPS GH RUH XUPDW GH FRQFHQWUDUHD
GLIX]LD IUXFWHORU vQ VLURS GH ]DK U FRQFHQWUDW WLPS GH RUH FDUH VH DSOLF OD
IUXFWHOH FX WH[WXU VODE SHQWUX D HYLWD GHVWU PDUHD LDU OD IUXFWHOH FX WH[WXU WDUH
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concentrarea discRQWLQX
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aciditatea fructelor.
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fructe
acid citric
GHPLQLP
R):
75kg
70 kg
0,2-0,5 kg
U VDX vQ VLURS VH IDFH UHVSHFWkQG SURSRU LD LQGLFDW vQ UH HW
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introduc n sirop fierbinte la temperatura de 600& L FRQFHQWUD LD GH FLUFD 50R. Utilizarea
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aspect translucid.
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motive:
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VH FRQWLQX GLIX]LD L GHFL VH HYLW VHSDUDUHD IUXFWHORU SULQ ULGLFDUHD OD VXSUDID D
siropului.
0
Dozare
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LQWHJULW
C.
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D'HVWU PDUHDIUXFWHORU
E&RQ LQXWGHIUXFWHVXEOLPLW
c) Zaharisirea
d) Zbrcirea fructelor
e) Separarea fructelor din sirop
f) Fructe tari
J&XORDUHPRGLILFDW
h) Caramelizarea
i) Gelificarea
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5.4. Jeleu
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acid citric
60 kg
65 kg
1-2 kg
1 kg
5H HWDGHIDEULFD LHSHQWUXMHOHXULGHIUXFWH
5H HWDGHIDEULFD LHSHQWUXNJMHOH
Nr.
crt.
1
2
3
4
5
6
7
x
Sortimente
-HOHXGHF SXQL
Jeleu de gutui
Jeleu de mure
-HOHXGHYLLQH
-HOHXGH]PHXU
-HOHXGHF WLQ DOE
Jeleu de struguri
aromatizat
SABINA.
Suc de
fructe
60
60
60
60
60
60
45 must
struguri
180R
=DK U
3HFWLQ
Tabelul nr.30
u de 670R
Acid citric
Arome
66
65
65,5
65,0
65,5
66,0
1
2
2
1
0,8
0,3
0,3
0,3
0,3
-
62
0,8
0,055x)
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FHH
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L vQ
).
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in fierbere.
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a) Caramelizarea
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]DU] UH]PHXU VDXVWUXJXUL
0DUPHODGD VXSHULRDU VH IDEULF GLQ DPHVWHF GH IUXFWH FXSULQ]kQG PLQLP GLQ
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0DUPHODGD DPHVWHF VH IDEULF GLQ WRDWH VSHFLLOH GH IUXFWH L WUHEXLH V FRQ LQ PLQLP
specii de fructe.
3URSRU LD GH SHUH vQ PDUPHODGD DPHVWHF QX WUHEXLH V GHS HDVF GLQ FDQWLWDWHD
WRWDO GHIUXFWH
999
175(%
5,3(1758$872(9$/8$5(
1.
2.
din fructe?
3.
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