Manual de Practicas de Frutas y Hortalizas XD

 TECNOLOGIA DE FRUTAS Y HORTALIZAS

Ing. Julio Cesar Rojas

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 ___________________________________________________________________________  PRACTICA Nº 1: ELABORACIÓN DE MERMELADA I.

INTRODUCCIÓN

Se define a la mermelada de frutas como un producto de consistencia pastosa o gela gelati tino nossa, obt obtenid enida a por por cocci occión ón y conce oncent ntrración ión de fruta utas sanas, nas, adecuadamente preparadas, con adición de edulcorantes, con o sin adición de agua. La fruta puede ir entera, en trozos, tiras o partículas finas y deben estar dispersas uniformemente en todo el producto. La elaboración de mermeladas sigue siendo uno de los métodos más populares para la conservación de las frutas en general. La preparación de mermeladas ha pasado pasado de ser un proces proceso o caser casero, o, para para conver convertir tirse se en una importa importante nte actividad de la industria de procesamiento de frutas. La mermelada casera tiene un sabor excelente que es muy superior al de las procedentes de una producción masiva. Una verdad verdadera era merme mermelad lada a debe debe presen presenta tarr un color color brilla brillante nte y atrac atractiv tivo, o, reflejando el color propio de la fruta. Además debe aparecer bien gelificada sin demasiada rigidez, de forma tal que pueda extenderse perfectamente. Debe tener por supuesto un buen sabor afrutado. También debe conservarse bien cuando se almacena en un lugar fresco, preferentemente preferentemente oscuro y seco.  Todos los que tienen experiencia en la elaboración de mermeladas saben que resulta difícil tener éxito en todos los puntos descritos, incluso cuando se empl mplea una una receta ceta bien ien com comprob proba ada deb debido ido a la variabi iabili lida dad d de los los ingredientes en general, principalmente de la fruta. Las frutas difieren según sea su variedad y su grado de madurez, incluso el tamaño y la forma de las cacerolas empleadas empleadas para la cocción influyen sobre el resultado final al variar la rapidez con que se evapora el agua durante la cocción. II .  

I.

OBJETIVOS:

Elaborar mermeladas mermeladas y jaleas a partir de diversas frutas. Conocer el fundamento científico y tecnológico de la fabricación de jaleas y mermeladas. FUNDAMENTO TEÓRICO Mermelada.- Es el produc producto to prepar preparado ado por cocció cocción n de fruta frutass u hortal hortaliza izass

enteras, troceadas, troceadas, trituradas, tamizadas tamizadas o no, a las que se les han incorporado azúcares hasta conseguir un producto semifluido o espeso. La conservación de

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

Ing. Julio Cesar Rojas

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 ___________________________________________________________________________ 

este producto se basa en las características de las materias primas que se empl emplea ean n y los los vari varios os efec efecto toss que que se ejer ejerce cen n sobr sobre e los micr microo oorg rgan anis ismo moss potencialmente deteriorantes de las mermeladas. En primer lugar la materia prima empleada son las frutas, y estas en su mayoría se caracterizan por ser ácidas con un valor de pH que oscila entre 2,8 a 3,8. Esta propiedad limita el desarrollo de microorganismos patógenos, siendo las mermeladas atacables por hongos y levaduras. En segundo lugar, el tratamiento de concentración se hace a temperaturas que pueden variar entre 95 y 100 ºC durante períodos de 15 a 30 minutos cuando menos. Este tratamiento térmico elimina de manera importante formas vegetativas vegetativas de MO y la mayoría de esporas. Un tercer efecto cons conser erva vant nte e es la alta alta conc concen entr trac ació ión n de sóli sólido doss solu soluble bless que que alca alcanz nza a el producto final. La alta presión osmótica que presenta un producto con 65 a 68% de sólidos solubles o grados Brix, impide el desarrollo de MO. Aquellos microorganismos que se pongan en contacto con esta masa tan concentrada sufrirán una deshidratación por ósmosis. Esto se debe a la menor concentración de sólidos presente en el interior de las células microbianas, las cuales no podrán impedir la salida espontánea de su agua que tratará de diluir la solución exterior más concentrada que es la l a mermelada. Materia prima e insumos

Elaborar una buena mermelada es un producto complejo, que requiere de un óptimo balance entre el nivel de azúcar, la cantidad de pectina y la acidez. Frutas: Lo primero a considerar es la fruta, que será tan fresca como sea posible. Con frecuencia se utiliza una mezcla de fruta madura con fruta que recién ha iniciado su maduración y los resultados son bastante satisfactorios. La fruta demasiado madura no resulta apropiada para preparar mermeladas, mermeladas, ya que no gelificará bien. Entre las frutas que se emplean en la elaboración de mermeladas se puede mencionar: papaya, fresa, naranja, piña, entre otras. Azúcar: El azúcar es un ingrediente esencial. Desempeña un papel vital en la gelificación de la mermelada al combinarse con la pectina. Es importante señalar que la concentración de azúcar en la mermelada debe impe impedir dir tant tanto o la ferm fermen enta taci ción ón como como la cris crista taliz lizac ació ión. n. Resu Result ltan an bast bastan ante te

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En las mermeladas en general la mejor combinación para mantener la calidad y conseguir una gelificación correcta y un buen sabor suele obtenerse cuando el 60 % del del peso peso fina finall de la merm mermel ela ada proc proced ede e del del azúc azúcar ar añad añadid ido. o. La mermelada resultante contendrá un porcentaje de azúcar superior debido a los azúcares naturales presentes presentes en la fruta. Cuando la cantidad de azúcar añadida es inferior al 60% puede fermentar la mermelada y por ende se propicia el desarrollo de hongos y si es superior al 68% existe el riesgo de que cristalice parte del azúcar durante el almacenamiento. almacenamiento. El azúcar a utilizarse debe ser de preferencia azúcar blanca, por que permite mantener las características propias de color y sabor de la fruta. También puede utilizarse azúcar rubia especialmente para frutas de color oscuro como es el caso del sauco y las moras. Cuan Cuando do el azúc azúcar ar es some someti tida da a cocc cocció ión n en medio medio ácid ácido, o, se prod produc uce e la inversión de la sacarosa, desdoblamiento en dos azúcares (fructosa y glucosa) que reta retarda rdan n o impide impiden n la crista cristaliza lizació ción n de la sacar sacarosa osa en la merm mermela elada da,, resu result ltan ando do por por ello ello esen esenci cial al para para la buen buena a cons conser erva vaci ción ón del del prod produc ucto to el mantener un equilibrio entre la sacarosa y el azúcar invertido. Una baja inversión puede provocar la cristalización del azúcar de caña, y una elevada o total inversión, la granulación de la dextrosa. Por tanto el porcentaje óptimo de azúcar invertido está comprendido entre el 35 y 40 % del azúcar total en la mermelada. mermelada. Acido cítrico: Si todas las frutas tuviesen idéntico contenido de pectina y ácido cítrico, la preparación de mermeladas seria una tarea simple, con poco riesgo de incurrir en fallas, sin embargo el contenido de ácido y de pectina varia entre las distintas clases de frutas. El ácido cítrico es importante no solamente para la gelificación de la mermelada sino también para conferir brillo al color de la mermelada, mejora el sabor, ayuda ayuda a evitar evitar la cristaliza cristalización ción del azúcar azúcar y prolonga prolonga su tiempo tiempo de vida útil. El acido cítrico se añadirá antes de cocer la fruta ya que ayuda a extraer la pectina de la fruta. La cantidad que se emplea de ácido cítrico varía entre 0. 15 y 0.2% del peso total de la mermelada. Pectina: La fruta contiene en las membranas de sus células una sustancia natural gelificante que se denomina pectina. La cantidad y calidad de pectina

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

Ing. Julio Cesar Rojas

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 ___________________________________________________________________________ 

fruta verde contiene la máxima cantidad de pectina; la fruta madura contiene algo menos. La pectina se extrae más fácilmente cuando la fruta se encuentra ligeramente verde y este proceso se ve favorecido en un medio ácido. Las proporciones correctas de pectina, ácido cítrico y azúcar son esenciales para tener éxito en la preparación de mermeladas. En la actualidad se sugiere el empleo de la carragenina y el almidón modificado como sustituto de la pectina. La materia prima para la obtención de pectina proviene principalmente de la industria de frutas cítricas; es un subproducto extraído de las cáscaras y cortezas de naranjas, pomelos, limones y toronjas. Se encuentra en el albedo (parte blanca y esponjosa de la cáscara); cáscara); también se obtiene pectina a partir del bagazo de la manzana y el membrillo. El valor comercial de la pectina está dado por su capacidad para formar geles; la calidad de la pectina se expresa en grados. El grado de la pectina indica la cantidad cantidad de azúcar azúcar que un kilo de esta pectina pectina puede gelificar gelificar en condiciones condiciones óptimas, es decir a una concentración de azúcar de 65% y a un pH entre 3 3.5. La cantidad de pectina a usar es variable según el poder gelificante de ésta y la fruta que se emplea en la elaboración de la mermelada. mermelada. Conservante: Los conservantes son sustancias que se añaden a los alimentos para para prev preven enir ir su dete deteri rior oro, o, evit evitan ando do de esta esta mane manera ra el desa desarr rrol ollo lo de microo microorga rganis nismos mos,, princi principal palme mente nte hongos hongos y levadu levadura ras. s. Los conser conserva vante ntess químicos más usados son el sorbato de potasio y el benzoato de sodio. El sorbato de potasio tiene mayor espectro de acción sobre microorganismos. El benzoato de sodio actúa sobre hongos y levaduras, además es el más utilizado en la industria alimentaría por su menor costo, pero tiene un mayor grado de toxici toxicidad dad sobre sobre las person personas as;; ademá ademáss en cierta ciertass concen concentra tracio ciones nes produc produce e cambios en el sabor del producto. Defectos en la elaboración de mermeladas

Para determinar las causas de los defectos que se producen en la preparación de mermeladas se debe comprobar los siguientes factores: contenido de sólidos solubles (ºBrix), pH, color y sabor. A continuación se presenta los principales defectos en la elaboración de mermeladas.

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

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Acidez demasiado elevada que rompe el sistema de redes o estructura en formación.  Acidez demasiado baja que perjudica a la capacidad de gelificación. Elevada cantidad de sales minerales o tampones presentes en la fruta, que  retrasan retrasan o impiden la completa gelificación.  Carencia de pectina en la fruta.  Elevada cantidad de azúcar en relación a la cantidad de pectina.  Un exce excesi sivo vo enfr enfria iami mien ento to que que origi origina na la rupt ruptur ura a del del gel gel dura durant nte e el envasado. Para la determinación de esta falla, es necesario comprobar ºBrix, pH y la capacidad de gelificación de la pectina. 

Sinéresis o sangrado

Se presenta cuando la masa solidificada suelta líquido. El agua atrapada es exudada y se produce una comprensión del gel. Causas:    

Acidez demasiado elevada. Deficiencia en pectina. Exceso de azúcar invertido. Concentración deficiente, exceso de agua (demasiado bajo en sólidos) Para la determinación de esta falla se debe comprobar: ºBrix y pH.

Cristalización Causas:

Elevada cantidad de azúcar.  Acidez demasiado elevada que ocasiona la alta "inversión de los azúcares, dando lugar a la granulación de la mermelada. Acidez demasiado baja que origina la cristalización de la l a sacarosa.   Exceso de cocción que da una inversión excesiva. La permanencia de la mermelada en las pailas de cocción u ollas, después  del haberse hervido también da a lugar a una inversión excesiva. Cambios de color Causas: 

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 ___________________________________________________________________________  Contaminación con metales: el estaño y el hierro y sus sales pueden originar un color oscuro. Los fosfatos de magnesio y potasio, los oxalatos y otras sales de estos metales producen enturbiamiento. 

Crecimiento de hongos y levaduras en la superficie Causas:     





Humedad excesiva en el almacenamiento. almacenamiento. Contaminación anterior al cierre de los envases. Envases poco herméticos. Bajo contenido de sólidos solubles del producto, debajo del 63%. Contaminación debido a la mala esterilización de envases y de las tapas utilizadas. Sinéresis de la mermelada. Llenado de los envases a temperatura demasiado baja, menor a 85ºC.

 Jalea.- Es el producto preparado por cocción de zumos de frutas u hortalizas, y

azúcares hasta conseguir una consistencia de gel. Podrá llevar incluido, algunos trozos de frutas u hortalizas. Las jaleas de frutos cítricos pueden llevar tiras de cortezas y se pueden obtener a partir de extractos de pulpas y cortezas de aquéllos. Tendrán una graduación mínima final de 65º Brix y una proporción mínima de zumos de frutas de 40 por 100 para la totalidad de frutas, excepto para los cítricos, que puede descender hasta el 30 por 100. I.

MATERIALES Y MÉTODOS: Materiales  



 

Frutas pH-metro Pectina  Termómetro Acido cítrico

 







Agua Coladores. Azúcar  Tablas de picar. Pulpeadora o licuadora.

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 ___________________________________________________________________________   Balanza. Frascos de vidrio o plástico. Paletas.   Refractómetro Metodología  Recepcionar la fruta, en buen estado y de buena calidad.  Lavar bien la fruta seleccionada y clasificada.  Acondicionar la materia prima, según el tipo de fruta (despenculado, cortado, trozado, etc.) Extraer el jugo en caso de jalea y tamizarlo.  En caso de mermelada, realizar la precocción a 100ºC por 10 - 20 minutos y luego pulpearlo.  Algunas frutas no necesitan precocción (fresa).  Pesar la fruta, pulpa o jugo, según sea el caso. Calcular la cantidad de azúcar y pectina según:  1. Rela Relaci ción ón gene genera rall frut fruta/ a/az azúc úcar ar (60/ (60/40 40,, 1/1, 1/1, 45/5 45/55, 5, 40/6 40/60) 0),, sien siendo do la de mejor calidad la que tenga mayor contenido de fruta, pulpa o jugo. 2. Formul Formulac acion iones es recome recomenda ndadas das Cocinar la pulpa, fruta o jugo con la mitad de azúcar requerido durante 5  minutos, luego adicionar el resto de azúcar previa agitación lenta. Evitar la formación de espuma.  Adicionar trozos de fruta o corteza previo acondicionamiento.  Poco antes del final agregar: Pectina: la pectina se agrega previa mezcla con azúcar. (pectina/azúcar: 115). 115). La pectina pectina adicionada adicionada debe ser de 150º y su cantidad menor a 1% del total de mermelada a producir. Algunas frutas como la manzana y membrillo no necesitan pectina.  Ácido Cítrico: hasta alcanzar que el pH de la mermelada sea 3.0 - 3.5 

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

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 ___________________________________________________________________________    

Voltear el frasco por 3 minutos. Almacenar. Cuando se quiera hacer machacado, se deberá concentrar la jalea hasta 75 80 ºBrix y envasar en caliente en el envase final, luego se dejará enfriar obteniendo finalmente un producto semirrígido.

FIGURA N°1: FLUJO DE OPERACIONES PARA ELABORAR JALEA RECEPCIÓN SELECCIÓN Y CLASIFICACION (R2) LAVADO ACONDICIONAMIENTO EXTRACCION DEL JUGO (R3) COCCION ENVASADO ALMACENAMIENTO

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 ___________________________________________________________________________ 

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 ___________________________________________________________________________  PULPEADO ALMACENAMIENTO ENVASADO COCCION(R3) (R4)

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 ___________________________________________________________________________ 

I.

RESULTADOS ANALISIS ORGANOLÉPTICO      

Rendimientos Costos Cálculos utilizados (reales y teóricos) Análisis Organoléptico: color, olor, sabor, textura. Análisis Fisicoquímico: ºBrix, pH Balance de masa: En la cocción Balance de masa total

I.

DISCUSIONES

II .

CONCLUSIONES

III .

RECOMENDACIONES

IV.

BIBLIOGRAFÍA

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 ___________________________________________________________________________  6. Calcular Calcular la cantida cantidad d de pectina de de 150º que que se necesita, necesita, si se sabe sabe que el aporte de pectina por parte de la l a fruta es nulo.

ANEXO

PECTINA Frutas ricas en pectina Frutas pobres en pectina Manzana, limón, naranja, lima, pomelo, Fresa, melocotón, pera, piña, tomate, membrillo sauco, mora y berenjena

CALCULO DE LA CANTIDAD DE PECTINA A USAR P

= AT/ °P

P

= Cantidad teórica de pectina a adicionar

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 ___________________________________________________________________________  Naranja Mandarin a Piña Durazno Fresa

5 5

 jugo 4.5 4.5

10.5 11.5

2.5 4 5

1.5 1.5 4

20 22 10

BALANCE DE MASA EN LA COCCIÓN

Resolver la ecuación: M+V=F+S+I xM = xF + S M: mermelada producida (no envasada) V: vapor

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

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 ___________________________________________________________________________ 

PRACTICA Nº 2: ELABORACIÓN DE FRUTAS EN ALMIBAR I.INTRODUCCIÓN

Un substrato alimenticio concentrado a 65% o mas de sólidos solubles que contie contiene ne ácido ácido en forma forma susta sustanci ncial al puede puede ser conser conserva vado do con trata tratamie miento nto

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 ___________________________________________________________________________   

Elaborar conservas de frutas en almíbar. Conocer los fundamentos científicos y tecnológicos en la elaboración de frutas en almíbar.

I.FUNDAMENTO TEORICO

En primer lugar citaremos las clases de frutas con las que se pueden elaborar estas conservas; son sobre todo bayas (fresas, arándanos, arándanos, grosellas, arándanos rojo rojoss y gros grosel ella lass espi espino nosa sas) s),, frut fruta a de pepi pepita ta (pom (pomos os:: manz manzan anas as,, pera peras, s, membrillo membrillos) s) y fruta de hueso hueso (drupas: (drupas: albaricoq albaricoques, ues, melocotones, melocotones, cerezas, cerezas, ciruelas, perantones). Estas clases frutas tienen por lo regular una estructura tisular adecuada para el consumo directo. Por consiguiente, el tratamiento por el calor no debe llevarse a cabo sólo para hacerlas comestibles. Por el contrario, en todas ellas debe realizarse el calentamiento para la preparación y conservación de tal manera que los tejidos de la fruta no se reblandezcan, y menos aún que resulten destruidos. Por estas razones y debido a la extensa variedad de clases y partes de tejido tejido de que consta constan n gener generalm alment ente e los frutos frutos,, la prepar preparaci ación ón técnic técnica a culinaria de las frutas - sobre todo cuando está mecanizada - suele ser más complicada que la de las verduras. Si se trata únicamente de retirar partes externas, las máquinas se disponen antes del lavado; pero si se prevee que la

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 ___________________________________________________________________________ 

Las frutas vaporizadas son productos que prácticamente se preparan de la misma forma que las compotas de fruta, hasta el punto de que su líquido de relleno es sólo agua. La fruta vaporizada sirve por lo regular como producto interm intermedi edio o utiliza utilizado do en la elabor elaborac ación ión de otras otras prese presenta ntacio ciones nes,, como como por ejemplo confituras, frutas de revestimiento y mezclas de frutas. La fabri fabrica cació ción n de conser conservas vas de tomate tomatess enter enteros os (por (por lo genera generall pelado pelados) s) también se realizan de manera muy similar a como se preparan las conservas de fruta. Como líquido de relleno sirve como preferencia jugo de tomate, cuyo pH se reduce como jugo de limón, medida que resulta muy conveniente desde el punt unto de vis vista del del sabor bor. Esto Estoss artícu tículo loss se cons conse ervan van media diante nte pasteurización; si no se reduce el pH, deben esterilizarse a temperaturas en tomo a 120 °C, lo que, sin embargo, implica el peligro de que se deterioren más los frutos. Hay diferentes tipos de frutas que pueden envasarse en frascos, con 50% de  jarabe de azúcar aproximadamente. Después de someterse a un tratamiento de calor, estos frascos se cierran herméticamente mientras están calientes, de modo que se produzca un vacío en su interior a medida que se van enfriando. La preservación de estos productos depende del adecuado tratamiento tratamiento de calor que se les dé y del sellado hermético de los envases (es decir, sellados aprueba de aire).

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Evitar la oxidación de la fruta protegiéndola del contacto con el oxígeno del medio, esto evita que la fruta cambie de color y que pierda sus características características sensoriales. Por lo general en estas conservas se utilizan líquidos de cobertura conocidos como almíbares, que son una solución de azúcar en agua, estando el azúcar en cantidad suficiente para tener un medio liquido, con el sabor dulce requerido de acuerdo a los grados Brix de la fruta y del producto final. Existen tres tipos de almíbares, dependiendo de la proporción de azúcar, agua que se agregue: El ligero: mantiene una proporción de 1:3. El mediano de 1:2 El pesado de 1: 1. Los grados Brix del almíbar se calculan de acuerdo a los grados Brix de la fruta, esto debido a que cuando la fruta entra en contacto con el almíbar, éstas 

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

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 ___________________________________________________________________________ 

contengan escobillas, pero su uso se limitará a aquellas frutas que no se dañen fácilmente. Preparación de la fruta: La preparación preliminar de la fruta incluye el pelado, deshuesado y rebanado. Este proceso debe tener lugar en perfectas condiciones de higiene. El pelado, cortado y rebanado de fruta es una tarea que toma tiempo, especialmente si se trata de grandes cantidades. Para contribuir a la calidad del producto final, los trozos de fruta deben ser aproximadamente del mismo tamaño. Ello permitirá que el calor penetre de forma pareja y que la mezcla de ingredientes sea lo más más exac exacta ta posi posibl ble. e. Dura Durant nte e la prep prepar arac ació ión, n, la frut fruta a debe debe guar guarda dars rse e en recipientes cubiertos hasta la siguiente etapa del proceso. Extracción de pulpa: Este proceso se lleva a cabo con extractores extractores de pulpa que retiran la pulpa de la fruta y luego la pasan p asan hada un colador para ex-traer la cáscara y la pepa.

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 ___________________________________________________________________________ 

Pasado el tiempo requerido para la esterilización, se elimina el agua caliente y se cambia por agua fría, este paso debe hacerse con cuidado, evitando que los recipientes se quiebren o se dañen. Etiquetado y presentación: presentación: Generalmente se utiliza el etiquetado a mano, a pesar de que existen equipos especiales que se operan manualmente. A no ser que se tenga en mente trabaj trabajar ar a gran gran escala escala no es recom recomend endabl able e usar usar maqui maquinas nas de etique etiqueta tado do automático. Control de calidad: El control de calidad no tiene que ser muy costoso y su importancia no debe ser subestimada. Todas las empresas deben introducir alguna forma, de control de calidad, sin importar el volumen de operaciones, para asegurar una calidad uniforme en el producto y reducir las pérdidas por devolución. El productor debe demostrar responsabilidad frente al consumidor.

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 ___________________________________________________________________________   





 

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Recepcionar la fruta (debe ser de buena firmeza). Seleccionar y clasificar, las frutas seleccionadas deben ser de mejor calidad, deben tener buena textura, color y aroma. Se debe descartar las frutas muy maduras. Lavar bien la fruta. Pelar la fruta, eliminar la cáscara en forma manual o química (2 - 8% NaOH en ebullición x 2 a 5 min.) Acondicionar la fruta. Cortar en trozos de la forma deseada, descorazonar, descorazonar, quitar semillas, realizar la inspección y retoque. Esca Escald ldar ar los los troz trozos os de frut fruta a a fin fin de elim elimin inar ar el aire aire.. Evit Evitar ar abla abland ndar ar demasiado los trozos de fruta (100 ºC x 2 - 3 minutos). Colocar los trozos de fruta en los envases, según la cantidad establecida (55 al 70% del peso neto).

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 ___________________________________________________________________________   Textura Características fisicoquímicas: pH, brix (de la solución de la fruta) al primer día, a los 15 días y a los 30 días. ✔



FIGURA N°1: FLUJO DE OPERACIONES PARA ELABORAR FRUTAS EN ALMIBAR MATERIA PRIMA

LAVADO

SELECCIÓN Y CLASIFICACION (R2) ACONDICIONAMIENTO ACONDICIONAMIENTO (R3)

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 ___________________________________________________________________________  CUESTIONARIO

1. ¿Qué microor microorganis ganismos mos pueden pueden atacar atacar las frutas frutas en almíba almíbar? r? 2. ¿Que análisis análisis fisicoquím fisicoquímicas icas se pueden pueden realizar realizar para determinar determinar la calidad calidad de una fruta? 3. Haga una una lista de la maquina maquinaria ria para para fábrica fábrica frutas frutas en almíbar almíbar.. 4. Explique Explique las alteracio alteraciones nes microbiológ microbiológicas icas que puede puede sufrir sufrir el producto. producto.

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

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 ___________________________________________________________________________ 

PRACTICA Nº 3: ELABORACION DE NECTARES Y JUGOS I.INTRODUCCIÓN

Cuando se habla de frutas en general nos referimos a frutas de árboles o bayas.

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 ___________________________________________________________________________  

Conocer el fundamento científico y tecnológico en la elaboración de néctares de fruta.

I.FUNDAMENTO TEÓRICO Definición de Néctar

Es el producto constituido por el jugo y/o pulpa de fruta, finamente dividida y tamizada tamizada,, adicionad adicionado o de agua potable, potable, azúcar, azúcar, ácido orgánico, orgánico, preserva preservante nte

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 ___________________________________________________________________________  vitaminas para su enriquecimiento. No se permite la adición de colorantes artificiales.

MATERIA PRIMA E INSUMOS A. MATE MATERI RIA A PRIM PRIMA A

La fruta debe ser de buena calidad en estado de madurez óptima, se debe trabajar con frutas aromáticas que permitan una mayor dilución. El pH de las

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 ___________________________________________________________________________  PROCESO DE ELABORACIÓN DE NÉCTARES

El flujo de elaboración de néctares se muestra en la figura No. 1. las operaciones son descritas a continuación: Pesado: es importante para determinar los rendimientos.   Selección: en esta operación se elimina aquellas frutas magulladas y que presentan hongueamiento.  Lavado: se hace para eliminar cualquier partícula extraña que pueda estar

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 ___________________________________________________________________________  Molienda coloidal u Homogenización: esta operación tiene por finalidad

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 ___________________________________________________________________________  Enjuagar la fruta con solución

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

Ing. Julio Cesar Rojas

Naccha

 ___________________________________________________________________________ 

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Ing. Julio Cesar Rojas

Naccha

 ___________________________________________________________________________  Análisis sensorial: color, olor,

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Naccha

 ___________________________________________________________________________ 

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

Ing. Julio Cesar Rojas

Naccha

 ___________________________________________________________________________ 

Estos elementos corresponden a la pulpa, que en estas frutas consiste en una estr struct uctura ura celu celula larr más o meno enos rígid ígida a que que actúa túa como omo membr embra ana semipermeable. semipermeable. Detrás de estas membranas celulares se encuentran los jugos, que son soluciones diluidas, donde se hallan disueltos sólidos que oscilan entre el 5 a 18% de concentración. Si esta fruta entera o en trozos se sumerge en una solución o jarabe de azúcar de 70%, se tendría un sistema donde se presentaría el fenómeno de ósmosis. Los Los jugo jugoss en el inte interi rior or de las las célul células as de la frut fruta a está están n comp compue uest stos os por por sustancias disueltas en agua, como ácidos, pigmentos, azúcares, minerales, vita vitami mina nas, s, etc. etc. Algu Alguna nass de esta estass sust sustan anci cias as o comp compue uest stos os de pequ pequeñ eño o volumen, como el agua o ciertos ácidos, pueden salir con cierta facilidad a través de orificios que presentan la membrana o pared celular, favorecidos por la presión osmótica que ejerce el jarabe de alta concentración donde se ha sumergido la fruta. La presión osmótica presente será mayor en la medida que sea mayor la deferencia de concentraciones entre el jarabe y el interior de los trozos de la fruta fruta.. El efecto efecto de esta esta difere diferenci ncia a se ve refle reflejad jado o en la rapid rapidez ez con que es extraída el agua de la fruta hacia el jarabe. El valor de esta diferencia en el ejemplo anterior permite que los trozos de fruta se pierdan cerca del 40% del peso durante cerca de 4 horas de inmersión La posibilidad de que la sacarosa del jarabe entre en la fruta dependerá de la impermeabilidad de las membranas a este soluto. Por lo general los tejidos de las frutas no permiten el ingreso de sacarosa por el tamaño de esta molécula, aunque si pueden dejar salir de la fruta moléculas mas sencillas como ciertos ácidos o aromas. En circunstancias como el aumento de temperatura por escaldado previo de las frutas, la baja agitación o calentamiento del sistema se puede producir ingreso de sólidos hasta un 6 a 10%. Corno hasta ahora se ha visto, de las características y las condiciones en que se realice el proceso, dependerán los fenómenos que dentro del sistema fruta:  jarabe se presenten. Este proceso que es muy sencillo de llevar a cabo, tiene una metodología propia que puede ser aplicada en condiciones nada especiales como se presenta a continuación.

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 TECNOLOGIA DE FRUTAS Y HORTALIZAS

Ing. Julio Cesar Rojas

Naccha

 ___________________________________________________________________________ 

La velocidad de perdida de peso de una determinada fruta sucede inicialmente de manera mas acelerada con un progresivo retardo a medida que avanza el tiempo de contacto con el jarabe. Las investigaciones adelantadas han determinado que existen varios factores que que infl influy uyen en en la velo veloci cida dad d de desh deshid idra rata taci ción ón.. Esto Estoss fact factor ores es está están n estrechamente relacionados con las características propias de la fruta y del  jarabe, y de las condiciones en que se pongan en contacto estos componentes de la mezcla. Los factores que dependen de la fruta son: la permeabilidad y características estructurales de las paredes o membranas celulares: la cantidad de superficie que se ponga en contacto con el jarabe y la composición de los jugos interiores de la pulpa. La pulpa entera con cáscara, de características cerosas como la breva, al ser sumergida en el jarabe sufrirá una deshidratación más lenta que una fruta sin cáscara. Lo anterior se presenta por el "obstáculo" que constituye para la salida del agua, la cáscara que contiene sustancias de carácter aceitoso o ceroso. En recientes investigaciones se ha visto como con pretratamientos son sustancias que que disu disuel elve ven n las las cera cerass o la acci acción ón del del calo calorr (esc (escal alda dado do), ), se aume aument nta a la permeabilidad de las paredes. Los trozos de piña sumergidos en jarabe pierden mayor cantidad de agua que las las roda rodaja jass de bana banano no en el mism mismo o tiem tiempo po,, debid debido o a la estr estruc uctu tura ra más más "apretada" "apretada" y la mayor cantidad de almidones que posee el banano. De manera análoga, perderán agua más rápido los trozos de piña en forma de cubos de 2cm, que las rodajas de l0 cm de diámetro. Esto es debido a la mayor superficie específica expuesta expuesta al jarabe que tiene la forma de cubos. En cuanto a los factores que influyen en la velocidad de deshidratación de frutas, debido a las características del jarabe se hallan la composición y la concen concentra tració ción. n. De Depen pendie diendo ndo de la natura naturalez leza a químic química a de los compue compuesto stoss empleados para preparar el jarabe, es decir su composición, estos van a ejercer una diferente presión osmótica. Algunos autores expresan esta fuerza osmótica en términos de osmosidad, término que expresa el número de moles de cloruro de sodio por litro necesarias para obtener una solución con la misma presión osmótica de la solución en estudio.

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se incrementa mas la presión osmótica, favoreciendo un rápido flujo de agua a través de la membrana en busca del equilibrio. El peso molecular y el tamaño del compuesto de que está preparado el jarabe, tamb tambié ién n infl influy uyen en para para que que se prod produz uzca ca el fenó fenóme meno no de ingr ingres eso o de este este compuesto a la fruta a través de la membrana, paralelo a la salida de agua de la fruta hacia el jarabe. El ingreso de los sólidos es del orden del 3 al 10% del total de los sólidos de la fruta y se produce a mayor velocidad durante los primeros minutos de inmersión. Otro Otross fact factor ores es que que infl influy uyen en en la velo veloci cida dad d de desh deshid idra rata taci ción ón está están n los los relacionados con las condiciones del sistema fruta:jarabe. Estos factores son la temperatura temperatura y la agitación. El aume aument nto o de la temp temper erat atur ura a del del sist sistem ema a va a prod produc ucir ir camb cambios ios en la permeabilidad de la pared celular y en la fluidez del jarabe. El aumento de la permeabilidad produce una mayor velocidad de deshidratación, debido a la mayor movilidad de las moléculas y a la pérdida de la selectividad de la membrana, la cual permite un mayor intercambio de agua que sale de la fruta, pero también un mayor ingreso de solutos o componentes del jarabe. Esto reforzado por el contacto mas intimo entre el jarabe, que por acción del calor se ha hecho menos espeso y las paredes de las células. La agitación periódica al sistema también produce un importante aumento en la velocidad de deshidratación. A medida que avanza el tiempo de contacto de la fruta con el jarabe, esta se va rodeando de su propia agua, la cual se va difundiendo lentamente por el jarabe concentrado. Al estar rodeada de agua la fruta, la diferencia de concentraciones entre el jarabe y la pared celular se hace menor, con lo que también se disminuye la velocidad de salida de agua. Si el sistema es agitado, el agua que ha salido es retirada del contacto y veci vecind ndar ario io de la pare pared d y será será reem reempla plaza zada da por por jara jarabe be conc concen entr trad ado o que que permitirá el nuevo establecimiento de una alta diferencia de concentración entre el aumento de la velocidad de deshidratación. De igual forma se ha detectado un menor ingreso de soluto del jarabe al interior de la fruta si se mantiene la agitación. Esto se podría explicar por la dificultad que produce el flujo de agua que sale de la fruta a las moléculas de soluto que traten de ingresar, es decir el soluto iría en contra de la corriente del

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posibilidad de disminuir la velocidad es mayor, debido a que el agua que sale de la fruta diluye el jarabe mas rápidamente que si la relación fruta.jarabe se cambia a 1:3. Recientemente se ha incluido otro factor que puede acelerar el proceso de deshidratación, como es la disminución de la presión atmosférica mediante aplicación de vacío al sistema. Esta técnica permite la salida de gases ocluidos en el interior de las paredes de la fruta los cuales son una barrera para la osmodeshidratación. Además la disminución de la presión permite una salida más rápida del agua por la ausencia parcial de la barrera que ejerce la fuerza de la gravedad sobre la pared celular. Finalmente, existen otros parámetros diferentes a la pérdida de peso, que permiten visualizar de manera más completa la evolución y efectos de la osmo osmode desh shid idra rata taci ción ón en la frut fruta a y en el jara jarabe be.. Esto Estoss pará paráme metr tros os son: son: el contenido de agua (WC, Water contain), que permanece en la fruta. La pérdida de agua agua (W1, (W1, Wate Waterr Loss Loss), ), la gana gananc ncia ia de sólid sólidos os (SG, (SG, solid solidss gain gain), ), que que proviene del jarabe, u la actividad del agua, (AW). Este último parámetro es muy importante porque se puede medir directamente de la fruta, de manera similar como se mide una humedad, solo que se hace en un equipo específico y no mide el contenido de agua sino la real disponibilidad del agua por parte de los microorganismos o para su empleo en reacciones bioquímicas. Dependiendo del valor obtenido se sabrá sí la fruta es estable o no para el desarrollo de cierto tipo de deterioro.

II.MATERIALES Y METODOS Materiales   

  

Frutas: Piña, uvas, manzanas, durazno, ciruelos, higos, etc. Bisulfito Azucar H2O Secador Cuchillos Metodología

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 ___________________________________________________________________________   



  

Acondicionar (pelado, trozado, cortado, despenculado) Sumergir los trozos de fruta o fruta entera en solución de bisulfito de sodio al 0.05% y pH igual a 3.5 durante de fruta entera. Escurrir bien la fruta y colocar en forma homogénea en las bandejas del secador de aire caliente. La temperatura de secado ser de 50 – 70°C a una velocidad de 2 – 5 m/s. Voltear las frutas cada 30 min para uniformizar el proceso de secado.  Terminar el secado cuando la humedad final sea 20 – 22% (4 – 6hr) Envasar en bolsas de polietileno o polipropileno. FIGURA N°1 DIAGRAMA DE FLUJO PARA FRUTA DESHIDRATADA

ACONDICIONAMIENTO MATERIA SELECCIÓN ALMACENAMIENTO EMPACADO BLANQUEADO SECADO LAVADO PRIMA Y(RCLASIFICACIÓN (R )(R ) ) (R3) (R 2) 4 5 1

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Elaboración de fruta deshidratada osmóticamente osmóticamente 



 

Se prepara el jarabe de azúcar al 50% p/p y se calienta hasta ebullición Se colocan las frutas acondicionadas en el jarabe caliente en una relación 1:1 (jarabe:fruta). Mantener las frutas sumergidas a 60°C por 4 horas. Escurrir, lavar ligeramente y orear la fruta Proceder a secar como en el caso anterior.

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LAVADO

SELECCIÓN Y CLASIFICACIÓN (R2)

ACONDICIONAMIENTO ACONDICIONAMIENTO (R3)

BLANQUEADO DESHIDRATACIÓN OSMOTICA (R4)

SECADO (R5)

EMPACADO (R6)

ALMACENAMIENTO

I.RESULTADOS     

Rendimientos Costos Balance de masa Análisis organoléptico Características Características fisicoquímicas

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 ___________________________________________________________________________  PRACTICA N°8 ELABORACION DE PRODUCTOS FRITADOS DE FRUTAS Y HORTALIZAS I.INTRODUCCIÓN:

El objetivo final de la fritura de raíces, tubérculos y plátano es cocinar el interior del vegetal que se fríe, es decir la gelatinización del almidón interior. La fritura se considera un proceso de secado ya que el agua interna migra desde la parte cent centra rall haci hacia a las las pare parede dess o supe superf rfic icie iess para para reem reempl plaz azar ar a la que que se va perdiendo por deshidratación del exterior de las superficies. Se considera como un procedimiento de calor diferente a los otros procesos térmicos, por las siguientes razones: Se logra en un período relativamente corto, ya que existe una gran diferencia de temperatura entre la fuente de, calor en este, caso, aceite y el producto, además el tamaño del producto que se fríe es pequeño (gro (groso sor) r).. El aceit ceite e o la gras grasa a usad usada a en el proc proces eso o se conv convie iert rte e en un comp compon onen ente te muy muy sign signif ific icat ativ ivo o en el prod produc ucto to final inal (10 (10 - 40%) 40%),, infi infier ere e características características de fragilidad de su capa superficial de modo que el producto sea quebradizo. Se crean diferentes tipos de textura en el mismo producto. El medio de transmisión de calor (aceite o manteca) esta sujeto a cambios en su composición. II.OBJETIVOS:  

Elaborar productos fritados a base de frutas y hortalizas Conocer el fundamento científico y tecnológico de la elaboración de hojuelas de frutas y hortalizas.

I.FUNDAMENTO TEÓRICO

Cuando un alimento se sumerge en aceite caliente su temperatura aumenta

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 ___________________________________________________________________________  desplazados por el aceite caliente. El agua se elimina en forma de vapor desde la capa superficial del alimento atravesando una fina película de aceite. Las velocidades de transferencia de masa y energía dependen del grosor de la capa superficial y se hallan determinadas por la viscosidad y la velocidad del aceite sobre la misma. El tiempo requerido para freír un determinado alimento depende de: 1. Tipo Tipo de alim alimen ento to,, 2. Temper Temperat atura ura del aceit aceite. e. 3. Sistema Sistema de fritur fritura a (superf (superficial icial o por por inmersió inmersión). n). 4. El grosor grosor del alime alimento nto.. 5. Los cambios cambios que que se se pretend pretende e consegu conseguir. ir. Los alimentos que después de fritos todavía mantienen en su interior cierta proporción de agua, reciben un tratamiento de fritura de tal intensidad que su cent entro térm érmico ico reci recibe be el sufic uficie ient nte e tra tratam tamient iento o corno orno par para des destrui truirr micr microo oorg rgan anis ismo moss pató patóge geno noss y cons conseg egui uirr los los camb cambio ioss dese desea ados dos en sus sus características características organolépticas. La temperatura de fritura viene determinada por consideraciones económicas y por el tipo tipo de produc producto to a elabor elaborar ar.. Como Como temper temperatu atura rass más más eleva elevadas das,, los tiempos de fritura son lógicamente más cortos, la capacidad de la instalación aume aument nta. a. Sin Sin emba embarg rgo, o, a esta estass temp temper era atura turass el acei aceite te se alte altera ra más más rápidamente. Se producen ácidos graso libres que modifican su viscosidad y su sabo saborr y arom aroma. a. El acei aceite te debe debe camb cambia iars rse e con con mayo mayorr frec frecue uenc ncia ia,, lo que que incre incremen menta ta los costos costos de elabor elaborac ación. ión. Por otra otra parte parte la fritu fritura ra a eleva elevadas das temperaturas temperaturas provoca perdidas de aceite por arrastre, lo que también encarece al producto. A elevadas temperaturas se produce un producto de hidrólisis, la

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 ___________________________________________________________________________ 

de calor al alimento tiene lugar por conducción desde la superficie de la sartén, a través de una fina capa de aceite. (Figura N° 1- a). El grosor de esta capa varía de acuerdo con las irregularidades de la superficie del alimento. Ello conjuntamente con las burbujas de vapor que separan al alimento de la sartén prov provoc oca a vari variac acio ione ness dura durant nte e la frit fritur ura a que que son son las las resp respon onsa sable bless de las las irregularidades en el color marrón de los alimentos fritos por este sistema. Fritura por Inmersión: En este método la transmisión de calor se produce por

una combinación de transmisión por convección (en la masa del aceite) y por conducción (en el interior del alimento). En este tipo de fritura, el alimento recibe, en toda su superficie el mismo tratamiento térmico, lo cual le confiere, un color color y aspe aspect cto o unifo uniform rmes es (Fig (Figur ura a N° 1-b) 1-b).. Este Este tipo tipo de frit fritur ura a pued puede, e, aplicarse a alimentos de cualquier forma, pero los de formas irregulares irregulares tienden a retener mas aceite.

Efecto sobre los Alimentos:

La fritura es una operación poco comente en la que el producto (el aceite de

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polím polímer eros os de elev elevad ado o peso peso mole molecu cula lar, r, que que aume aument ntan an su visc viscos osid idad ad.. La oxidac oxidación ión de las vitam vitamina inass liposo liposolub lubles les provoc provoca a cierta cierta perdida perdida de su valor valor nutr nutrit itiv ivo. o. El reti retino nol, l, los los caro carote teno noid ides es y los los toco tocofe fero role less se dest destru ruye yen n contribuyendo a los cambios de color y aroma del aceite. Sin embargo, la oxidación preferente de los tocoferoles (antioxidantes) lo protegen al aceite de la oxidación, lo cual es particularmente importante, ya que la mayor parte de los aceites que se utilizan en la fritura son aceites vegetales, que contienen una elevada proporción de grasas insaturadas que se oxidan con gran facilidad. El ácido linolénico, (ácido graso esencial) se destruye rápidamente, con lo que la relación ácidos grasos saturados/ácidos saturados/ácidos grasos insaturados, cambia. Efecto del calor de la fritura sobre los alimentos:

El principal objetivo de la fritura consiste en conseguir que el alimento adquiera en su capa capa super uperfi fici cia al una una textur tura dete deterrmina minada da y un color olor,, aroma oma característicos. Estas características se desarrollan como consecuencia de la reacción de Maillard y de la adsorción del alimento de compuestos volátiles presentes en el aceite. Los principales factores que determinan los cambios de color y bouquet en un alimento son: El aceite de la fritura.   El historial térmico del aceite y el tiempo de uso.

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 ___________________________________________________________________________  Consideraciones Consideraciones Importantes

Exist Existen en alguna algunass condic condicione ioness que es necesa necesario rio tomar tomar en cuenta cuenta durant durante e el proceso de las frituras: Temperatura: a mayor temperatura la cocción es más rápida, sin embargo a temperaturas muy altas hay deterioro de las grasas. A temperaturas bajas hay mayor adsorción de grasa. Los rendimientos para la obtención de chips son variables pero para efectos de cálculo se puede considerar un rendimiento de 25% con base en la materia prima inicial, esto quiere decir que de 100 Kg de raíces o tubérculos se obtienen 25 Kg de fritura. Relación aceite/producto: esta relación relación debe ser tal que permita permita que la temperatura temperatura del aceite aceite no baje tanto que se alargue el proceso de fritura provocando un enfriamiento que provoca una mayor absorción de grasa en el producto, es especifica para cada proceso según el producto. La fuente de calor y la distribución del mismo deben permitir la recuperación rápida de la temperatura de cocción. Mantener la calidad del aceite: puede ser por por filt filtra raci ción ón o repo reposi sici ción ón del del mism mismo. o. En caso caso de nece necesi sita tars rse e pued puede e cons conside idera rars rse e el uso uso de sust sustan anci cias as quím químic icas as antio antioxi xida dant ntes es para para evit evitar ar el deterioro de la grasa que queda incorporada en la hojuela, tratando, de alargar así la vida útil del producto. Otra opción es el uso de empaques que eviten la exposición del producto a la luz, ya que este factor ayuda al deterioro de la

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 ___________________________________________________________________________  Metodología

   



 



  

Recepcionar la materia prima (papa, camote y plátano) Seleccionar y proceder al lavado, de la fruta y las hortalizas Realizar el pelado en forma manual. Luego cortar la materia prima en la forma deseada (tiras, hojuelas, etc.) Realizar el escaldado a 100°C por 1 a 3 minutos dependiendo del grosor de la materia prima. Realizar un escurrido de las hojuelas. Inmediatamente procede al secado de las hojuelas con aire caliente hasta alcanzar una humedad final de 20%. Luego realizar la fritura de las hojuelas en aceite vegetal hirviendo durante 1 2 minutos hasta alcanzar la coloración deseada. Escurrir el aceite. Se adiciona la sal en relación de 1.5 - 2% del producto final. Finalmente debe procederse a envasar en bolsas de polipropileno SELECCIÓN ENVASADO MATERIA CORTADO ALMACENADO ESCALDADO SECADO SALADO PELADO ESCURRIDO FRITADO LAVADO PRIMA PRI (R (R Y(R (R CLASIFI CLA MA ) )) SIFICACIÓN CACIÓN 365 47 (R1) (R2)

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 ___________________________________________________________________________  FIGURA N°1 DIAGRAMA DE FLUJO DE HOJUELAS FRITAS DE FRUTAS Y  HORTALIZAS

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 ___________________________________________________________________________  II.OBJETIVOS:  

Preparar Preparar conservas de hortalizas en solución de cubierta. Comp Compre rend nder er el fund fundam amen ento to cien cientí tífi fico co tecn tecnol ológ ógic ico o de la elab elabor orac ació ión n de conservas con pH mayores a 4,5.

I.FUNDAMENTO TEÓRICO: CONSERVAS Definición: Son los alime alimento ntoss elabor elaborado adoss a base base de produc productos tos de origen origen

vegetal (en este caso frutas) con o sin adición de otras sustancias permitidas, somet ometid ido os a tra tratamie amient ntos os auto utoriza rizado doss (es (esteri terili liza zaci ción ón,, conge ongela laci ción ón,, desh deshid idra rata taci ción ón y otro otross auto autori riza zado dos) s) que que gara garant ntic icen en su cons conser erva vaci ción ón,, y contenidos en envases apropiados. Exis Existe ten, n, como como vari varian ante te,, las las semi semico cons nser erva vas, s, en las las que que los los trat tratam amie ient ntos os estabilizarán estabilizarán los alimentos solamente durante un tiempo determinado.

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 ___________________________________________________________________________ 

tratamiento térmico se busca: la conservación del valor nutritivo del producto tra tratado tado;; no dest destru rucc cció ión n de vita vitami mina nass y la cons conser erva vaci ción ón de la cali calida dad d organo organolép léptic tica a del del produc producto; to; ausen ausencia cia de pardea pardeamie miento nto o de mal mal sabor sabor,, no decoloración de los vegetales, etc. El estudio de la penetración de calor en el interior de alimentos es de gran impo import rtan anci cia a para para el inge ingeni nier ero o o cien cientí tífi fico co de alim alimen ento toss debi debido do a que que el proc proces esad ado o por por calo calorr es la técn técnic ica a más más comú común n util utiliza izada da hoy hoy en día día en la cons conser erva vaci ción ón de alim alimen ento tos. s. Se cono conoce cen n dos dos méto método doss dife difere rent ntes es para para el proc proces esad ado o térm térmic ico o conv conven enci cion onal al.. En el proc proces esad ado o asép asépti tico co,, el prod produc ucto to alim alimen enti tici cio o se este esteri rili liza za prev previa iame ment nte e a su enva envasa sado do.. En el enla enlata tado do o elaboración de conservas, primero se envasa el producto y luego se esteriliza. Esterilización comercial:

Este término ha sido inventado para describir la condición que existe en la

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 ___________________________________________________________________________  Alteraciones  

 

 

Gusto agrio por desarrollo de ciertas bacterias. Abombamiento de la lata: ✔ Por crecimientos microbianos ✔ Por formación de gas (hidrógeno) o la reacción del metal del envase con el contenido (especialmente en conservas) ✔ Por defe defect cto o de enva nvasado al deja dejarr aire ire en la cabe cabeza za del del bote bote (oscurecimiento) Crecimiento de gérmenes patógenos Rebl Rebla ande ndecim cimient iento o del del prod produc ucto to por por exceso eso de tem temper peratur tura en la esterilización. Presencia de hongos osmófilos Algunas Algunas bacteria bacteriass producen: producen: reblandec reblandecimien imiento, to, fermenta fermentación, ción, putrefac putrefacción, ción,

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 ___________________________________________________________________________            

Hortalizas (choclos, alverjita, espárrago) Agua Sal Azúcar  Termómetro Balanza Cocina pH metro Autoclave Material de vidrio Frascos de vidrio con tapa

Metodología: 

Recepcionar la materia prima, seleccionar y clasificar.

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FIGURA N°1 DIAGRAMA DE FLUJO PARA HORTALIZAS EN CONSERVAS

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 ___________________________________________________________________________  SELECCIÓN MATERIA ACONDICIONAMIENTO ADICION ESTERILIZADO EXHAUSTING ESCALDADO ENVASADO ENFRIADO SELLADO LAVADO PRIMA DE Y CLASIFICACION SOLUCIÓN (R ) (RDE ) CUBIERTA (R 2) (R 4)  TRATAMIENTO ALMACENADO TERMICO 1 3

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 ___________________________________________________________________________ 

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 ___________________________________________________________________________  II.CONCLUSIONES

III.RECOMENDACIONES IV.BIBLIOGRAFÍA

CUESTIONARIO

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 ___________________________________________________________________________  PRACTICA N°10: ELABORACION DE LICOR DE FRUTA POR MACERACIÓN I.INTRODUCCIÓN

El licor es muy apreciado por sus propiedades digestivas, durante el siglo XVIII la menta se convirtió en un remedio medicinal bien conocido en Europa y

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saborizados con extractos naturales o artificiales, edulcorantes y coloreados en algunos casos. Los principales saborizantes utilizados provienen generalmente de productos vege vegeta tale less muy muy arom aromát átic icos os,, como como por por ejem ejempl plo o la ment menta, a, anís anís,, cort cortez ezas as o cáscaras de cítricos, o de productos que desarrollan sabores característicos después de ser tostados como el café y el cacao.

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 ___________________________________________________________________________  EDULCORANTES: Se utiliza sacarosa (azúcar común), glucosa o jarabe de

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Aromatizado con Frutas y/o Flores: Existen cantidad de mezclas "oficiales"

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Una vez abierta la botella, se debe conservar en el frigorífico y se recomienda

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Almacenar a temperatura ambiente

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