| 摘要 |
FIELD: food-processing industry. SUBSTANCE: the invention presents a method of production of fruit jellies and is dealt with a technology of a confectionary production. The method of the fruit jellies production provides for preparation of the raw material, preparation of the syrup containing pectin, sugar, water and an additional component out of the raw material of vegetable origin, cooking the syrup, its dressing, casting, molding, drying and packing. In the capacity of the additional component of the raw material of the vegetable origin they use a water extract of a mixture prepared out of hips and sorb apples taken in the ratio (in mass shares) of 1:1 and having a content of the dry substances about 2 %. At dressing the syrup is added with citric acid, sodium lactate and the preparation produced by a successive extraction of the biomass of micromycet of Mortierella gracilis by a non-polar extractant in a supercritical state, by water, alkali, water, acid, water, alkali and water with consequent combination of the first extract with the fixed residue. The combination of components in a fixed ratio allows to produce the target product with a harmonic combination of the organoleptical properties of the domestic and English fruit jellies and a wide spectrum of vitaminous activity. EFFECT: production of the fruit jellies with a wide spectrum of its vitaminous activity and an unusually pleasant combination of the organoleptical properties. |
