TECHNOLOGY FOR PREPARING JAM FROM THE FRUITS OF CHILONJIYDA (ZIZIPHUS JUJUBA MILL.)
Keywords:
Ziziphus jujuba Mill. fruit, syrup, temperature, dry matter content, technological processes, pasteurization, refractometer, jam.Abstract
This article examines the technology of preparing jam from the fruits of Ziziphus jujuba (jujube). During the jam-making process, the relationship between fruit and sugar syrup was studied, as well as the impact of parameters such as temperature, time, and sugar content on product quality. The ripeness of Ziziphus jujuba Mill. fruit and the amount of sugar in the syrup significantly influence its quality. The article provides a comprehensive description of the technological processes for preparing high-quality jam from jujube fruits.
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