Gilosdan sukat mahsuloti ishlab chiqishda ikkilamchi xomashyo sifatida ajralib chiqqan shakar qiyomidan marmelad tayyorlandi. Gilosning Napoleon navidan olingan shakar qiyomidan tayyorlangan marmelad yuqori baholangan, bunda agar-agar qo‘shilgan kombinatsiyada tashqi ko‘rinishi bo‘yicha 4,7 ball va ta’m bahosi 4,8 ball olingan. Yuqori sifatli va iste’molchiga manzur bo‘ladigan marmelad tayyorlash uchun Napoleon gilos navidan olingan shakar qiyomiga agar-agar qo‘shib foydalanish eng samarali va iqtisodiy jihatdan maqsadga muvofiq.
Gilosdan sukat mahsuloti ishlab chiqishda ikkilamchi xomashyo sifatida ajralib chiqqan shakar qiyomidan marmelad tayyorlandi. Gilosning Napoleon navidan olingan shakar qiyomidan tayyorlangan marmelad yuqori baholangan, bunda agar-agar qo‘shilgan kombinatsiyada tashqi ko‘rinishi bo‘yicha 4,7 ball va ta’m bahosi 4,8 ball olingan. Yuqori sifatli va iste’molchiga manzur bo‘ladigan marmelad tayyorlash uchun Napoleon gilos navidan olingan shakar qiyomiga agar-agar qo‘shib foydalanish eng samarali va iqtisodiy jihatdan maqsadga muvofiq.
Мармелад был приготовлен из сахарного сиропа, выделенного в качестве вторичного сырья при выработке цуката из черешни. Мармелад, приготовленный из сахарного сиропа, полученного из сорта черешни Наполеон, получил высокую оценку: в сочетании с агар-агаром внешний вид получил оценку 4,7 балла, а вкус – 4,8 балла. Для приготовления высококачественного и доступного потребителю мармелада наиболее эффективно и экономически целесообразно использовать агар-агар, добавленный к сахарному сиропу, полученному из сорта черешни Наполеон.
The marmalade was made from sugar syrup isolated as a secondary raw material during the production of candied sweet cherry. The marmalade made from sugar syrup obtained from the sweet cherry variety ‘Napoleon’ received a high rating: in combination with agar-agar, the appearance received a rating of 4.7 points, and the taste - 4.8 points. To prepare high-quality marmalade that is affordable to consumers, it is most effective and economically feasible to use agar agar added to sugar syrup obtained from the sweet cherry variety ‘Napoleon’.
| № | Муаллифнинг исми | Лавозими | Ташкилот номи |
|---|---|---|---|
| 1 | Axmedov S.M. | q.x.f.f.d., katta ilmiy xodim | Akademik M.Mirzaev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti |
| 2 | Erkayeva N.X. | tayanch doktorant | Akademik M.Mirzaev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti |
| № | Ҳавола номи |
|---|---|
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