Procedure of obtaining food composition from plums and chokeberries

Abstract

The procedure includes the preparation of fruit and saccharose compound, boiling, packaging and pasteurization. The plums compound is prepared in a 1: 0.2…0.4 ratio for chokeberry and the antiradical activity of antioxidants is stabilized by concentrating the compound till 21…26% of hydrosoluble dry substances in order to increase the biological value of antioxidant compound.

Procedeul include pregatirea amestecului de fructe si zaharoza, fierberea, ambalarea si pasteurizarea. Pentru majorarea valorii biologice în continut de antioxidanti, se prepara amestecul prune : aronia în raport 1 : 0,2..0,4 si se stabileste activitatea antiradicalica a antioxidantilor prin concentrarea compozitiei pâna la 21..26 % substante uscate hidrosolubile.