Semi-finished products made from fruits of pirum Krasnoyarsk magnum L. in production of flour confectionary

Abstract

Abstract The object of the study is technologically mature fruits of a Siberian pear of pirum Krasnoyarsk magnum L. breed. The process of obtaining extracts from the fruits of the Siberian pear is made with the following parameters: extract agent concentration (ethanol)—40% with further mash ratio of the extracting agent—1:5, water bath temperature—56° C. The distillation parameters in the process of extract concentration: pressure—0.08 MPa; temperature: initial water bath temperature—28° C: flask rotation rate—75-90 rotations per minute. The biochemical composition of fruit extracts from a Siberian pear of pirum Krasnoyarsk magnum L. breed was studied under the following conditions: extraction time of 30,60, and 90 minutes by 40% ethanol. A concentrate was made from the extract within 90minutes concentration; the content of the main components in the extract increased by 1.5 and extraction agent concentration decreased from 40% to 0.5%. A recipe of rum baba confectionary in which a concentrated extract made from pear fruit of pirum Krasnoyarsk magnum L. breed is used as a functional ingredient was developed. The use of concentrated extract made from a Siberian pear fruit as an extract ingredient contributes to the improvement of the biological value of the finished product due to higher concentration and increased content of main biologically active components.