Diseño y formulación de una mermelada de mora, remolacha y zanahoria de acuerdo a la nte Inen 2825

Abstract

The objective of this work is to design a blackberry, carrot and beet jam, through a mixture design, under the regulations in INEN 2825. For this, the product is designed considering the parameters that ensure the quality and safety of the marmalade. Taking into account the acceptance of the new product, regarding the flavor and characteristic color that the raw materials used can provide. Each stage of the process and the control variables to take into account are described, such as: quality control of raw materials, ⁰Brix, pH, time and temperature of heat treatments; and the basic ones they must undergo. Since constant monitoring is crucial to obtain favorable results from a product with good organoleptic characteristics and the most important thing that guarantees safety to the consumer. Critical control points are evidenced during the process, for this a plan of preventive measures is presented, significant dangers that could present and critical limits to take into account during the process and the finished product; This avoids unnecessary expenses and creates an environment where pathogenic microorganisms cannot reproduce. Technical recommendations are issued that must be taken into account to prevent the end from deteriorating in the short term. In addition, a label proposal is presented where the mandatory requirements that it must contain to be presented to the market are exposed.