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  • Flujograma de Mermelada de Maracuyá

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    Katherin Yajaira
    694 views1 page

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    694 views1 page

    Flujograma de Mermelada de Maracuyá

    Uploaded by

    Katherin Yajaira

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    RMP

    Pesado

    Selección Endocarpio de la
    maracuyá

    Lavado
    Cocción

    Cortado
    Extracción del
    Despepitado del zumo endocarpio

    Filtrado Trozado

    Pulpeado
    Pulpa: azúcar = 1:1
    Azúcar °Brix= 65-68
    Pectina Estandarizado Pectina= 3.3- 3.75
    Sorbato de potasio %conservante= 0.05%

    Concentración

    Envasado

    Enfriado

    Etiquetado

    Almacenado

    Figura N°1 Flujograma para la elaboración de mermelada de maracuyá

    21

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