Production of fruit preserves
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Dec 31, 1985
Grant Date -
N/A
app pub date -
Oct 9, 1984
filing date -
Oct 9, 1984
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
To a previously agitated blend of fruit and sugar is added a water solution of pectin to form a premix which is heated to 90.degree.-125.degree. F. during gentle agitation. After adding an acid solution to the premix, it is heated to 135.degree.-145.degree. F. and passed through an evaporation zone at 145.degree.-160.degree. F. under a vacuum of 20-27 inches Hg., all during gentle stirring, to obtain a concentrated product which is then heated to a sterilizing temperature and passed through a holding zone at such a temperature. The resulting product, after cooling, is a fruit preserve concentrated to a desired degree, such as 65.degree. Brix, and in which the fruit has retained its particulate identity and integrity and is well distributed in the preserve.
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