| 摘要 |
FIELD: food industry.SUBSTANCE: according to the jelly marmalade production method, at first agar-sugar-molasses syrup is prepared. Then cherry bird flour and ready agar-sugar-molasses syrup are simultaneously supplied into the mixer; from the mixer such components are supplied into the boiling tank with a stirrer for marmalade mass preparation. After cooking one adds citric acid that is stirred with the ready marmalade mass. Then the marmalade mass is supplied into the moulding machine where the marmalade mass moulding and gelation take place. Then the marmalade mass drying and cooling are performed in the drying oven. At the last stage one performs packing and marking in the packing installation. The initial components are used at the following ratio, g/kg %: sugar - 703; molasses - 197; agar - 27; cherry bird flour - 65; citric acid - 8.EFFECT: invention allows to manufacture a product with a specific combination of organoleptic properties, with functional properties and extended storage life; additionally, the invention ensures the jelly marmalade range expansion. |
