| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: method consists of preparation of raw berries and dipping into glycerin as well as preparation of agar-sugar-dextrose syrup. At this for syrup preparation agar is soaked in water, warmed up to its complete dissolution, glucose syrup is introduced and mixed together adding sand sugar. The obtained solution is filtered and boiled down to dry solids weight ratio of 78-80%, after that the mass is cooled down, and a 50% citric acid solution is introduced into it. The berries are added into the obtained jelly mass. The mass with the berries is poured into containers, cooled down to the condition of a jelly-like structure, taken out of containers and sealed hermetically. ^ EFFECT: extension of storage life and preservation of vitamin activity, appearance and structure of the berries. ^ 1 tbl, 2 ex |
