| 摘要 |
FIELD: food-processing industry, in particular, production of confectioneries. ^ SUBSTANCE: method involves soaking agar-agar and allowing it to swell; charging soaked agar-agar in the form of agar jell into cooker and dissolving in water; simultaneously preparing long-chain FOS Raftiline HP-Gel with chain length of 10-60 units, said FOS being produced from native chicory inulin by mechanically removing low-molecular fraction. Indicated high-polymer product is free of sweetness, has low solubility and, consequently, higher jelly capacity in comparison with native inulin. Resulted product is subjected to spray drying for producing of finely-dispersed white powder. Agar-agar and FOS are used in weight ratio of from 80:20 to 40:60. Method further involves providing swelling of jellying agent and heating mixture until gelling agent is completely dissolved; introducing saccharose and/or oligosaccharide consisting of fructose units interconnected by links beta(2-1). Given oligosaccharide may be also produced from native inulin by partial fermentative hydrolysis method using inulinase enzyme for obtaining of 2-8 units long polymer chains to produce low sugars in the form of saccharose, fructose and glucose in an amount no more than 5%, followed by spray drying of resulted product until finely dispersed white powder is produced. Resulted mixture is subjected to solving and evaporation until dry substance content is 65-70%, is then introduced into boiled out syrup mass. Resulted mass is cooled to temperature of 55-60 C and formed for obtaining of individual products. Syrup components are used in respective ratio. ^ EFFECT: improved quality and prolonged storage life of jelly marmalade. ^ 3 ex |
