| 摘要 |
FIELD: food industry.SUBSTANCE: functional purpose jelly marmalade includes a jellying component, a sweet agent, a vegetal filler and additionally contains molasses and Sweetase L enzyme preparation; the jellying component is represented by carlock; the sweet agent is represented by sucrose; the vegetal filler is represented by a mixture of powder of alfalfa leaves and girasol at a ratio of 1:35; the mixture components ratio being, wt %: sweet agent - 10.2-11.4; vegetal filler - 59.1-64.9; jellying component - 3.1-4.5; molasses - 20.3-25.4; Sweetase L enzyme preparation - 0.1-0.4. Carlock is preliminarily soaked in 100°C water at a ratio of 1:25; Sweetase L enzyme preparation is preliminarily dissolved in water in an amount of 5-7% of the sweet agent weight and introduced at a temperature of 55°C.EFFECT: functional purpose jellying marmalade recipe development, expansion of the range of such purpose goods and raw material base of food enterprises.3 cl, 1 tbl, 3 ex |
