PICKLES DE FRUTOS E VINAGRES COM ADIÇÕES: DESENVOLVIMENTO DE NOVOS PRODUTOS NO ÂMBITO DO PROJECTO UIIPS-ESAS EM TECNOLOGIA VINAGREIRA

A aptidao tecnologica do vinagre permite desenvolver multiplos produtos. Neste projecto (2009 -) criaram-se processos de aromatizacao multipla e de conservacao acida de frutos doces em vinagre, incomuns na industria vinagreira. Articulando ensaios tecnologicos, analiticos e provas sensoriais, desenvolveram-se dois vinagres vinicos com adicoes (com mirtilo e com mel e especiarias), dois vinagretes aromatizados (de laranja, de physalis ) e por tecnologia de piclagem fresh pack (nao fermentativa), dez pickles agridoces: pera-abacaxi, pera “bebeda” (cinco variantes), com physalis (simples, com murta ou mirtilo) e de abobora com pera e pequenos frutos. Todos os prototipos cumprem os requisitos de estabilidade. Possuem, em comum, inovacao e conveniencia: novos produtos, com longo tempo de vida de prateleira, sao alternativas para a preservacao de frutos caros/sazonais/excedentarios. ABSTRACT Vinegar technological ability enables the development of multiple products. In this project (2009 -) were developed unusual processes in vinegar industry, such as multiple flavoring, and acid preserving of sweet fruits in vinegar. Articulating technological, laboratory and sensory tests, two wine vinegars with additions (with blueberries and with honey and spices) and two flavored vinaigrettes (with orange or physalis ) were developed. Ten sweet and sour pickles were also developed by fresh pack pickling technology (without fermentation): pear-pineapple, "drunk" pear (five versions), with physalis (simple and mixed with myrtle or blueberry), and last, pumpkin with pear and berries. The prototypes fulfill the stability requirements and were designed to provide innovation and convenience: new products with long shelf life, aims the preservation of expensive/seasonal/surplus fruit.