Sauce for baby food

 

(57) Abstract:

The invention relates to baby food. Vessel for baby food contains cherries, sugar, modified starch, ascorbic acid and water in certain proportions of the components. The sauce provides for the conservation shelf life 2 years, reducing allergic reactions and the possibility of eating for children aged 1.5 years.

The invention relates to products for baby food.

Famous sauce for baby food containing cherries, sugar, citric acid, potato starch and water (Collection of recipes of dishes for catering at industrial enterprises and educational institutions. - M.: Economy, 1973, S. 228-229).

The technical result of the invention is to create a sauce with the optimum composition that provides for the conservation shelf life 2 years, reducing allergic reactions and the possibility of eating for children aged 1.5 years, as well as expanding the range of sauces for baby food.

This result is achieved by the fact that the sauce for baby food containing cherries, sugar, starch, food acid and water, with the new, however, he is subjected to homogenization, packaging and sterilization, and the components have the following proportion by weight:

Cherry - 360-455,7

Sugar - 150-154,7

Modified starch - 20-20,7

Ascorbic acid - 1-1,1

Water Up to 1000

The sauce is prepared by cooking and straining the fruit component, prescription preparation of the mixture, its homogenization, packaging and sterilization. The sauce obtained in clinical trials did not cause allergic reactions and is recommended for children aged 1.5 years. The shelf life of the finished product not more than 2 years from the date of manufacture.

Optimal from the point of view of organoleptics is the sauce, which corresponds to the lower limit of the content of each component. The upper limit of the content of each component is calculated by the known method of determining the consumption norms of raw materials in the production of sauces (1).

Thus, the invention allows to expand the range of sauces, baby food and get the sauce, which does not cause allergic reactions in children under the age of 1.5 years.

Sources of information

(1) Directory consumption norms of raw materials in the fruit and vegetable industry. - M.: VNIIKOP 1989.

will win as starch, modified starch, as a dietary ascorbic acid, while it is subjected to homogenization, packaging and sterilization, and the components have the following proportion by weight:

Cherry - 360 - 455,7

Sugar - 150 - 154,7

Modified starch - 20 - 20,7

Ascorbic acid - 1 - 1,1

Water Up To 1000

 

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FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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