| 摘要 |
FIELD: food industry.SUBSTANCE: functional purpose jelly marmalade includes a jellying component, fructose, a taste additive and sodium lactate; the jelly marmalade contains a jellying component represented by a mixture of agar and Citri-Fi 200 at a ratio of 2:1, a taste additive represented by a mixture of "Biovestin" probiotic and prebiotic and a flavouring agent represented by girasol powder at a ratio of 1:57:1 contained in microcapsules sized 40-60 nm and manufactured by way of microemulsified encapsulation, the mixture components ratio being, wt %: fructose - 8.5-10.1; mixture of "Biovestin" probiotic and girasol powder - 60.3-63.4; mixture of agar and Citri-Fi 200 - 14.4-17.3; sodium lactate - 13.0-14.1. The jellying component is soaked in 15-25°C water; the ratio of the jellying component to water being 1:15. One uses girasol powder with particles sized 30-50 mcm.EFFECT: development of a recipe of jelly marmalade with probiotic properties and expansion of the range of preventive purpose confectionary products.3 cl, 1 tbl, 3 ex |
