| 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 with usage of pectin, sugar, water and an additional component of the vegetable raw material. At that as the additional component a water extract of oats grass is used. Then the prepared syrup is cooked and dressed. At dressing, the syrup is added with citric acid, sodium lactate and a preparation. The preparation is produced using a successive extraction of the biomass of micromycet of Mortierella dichotoma using a nonpolar extragent being in a supecritical state, water, alkali, water, acid, water, alkali and water with a subsequent combination of the first extract with the fixed residue. Further they carry out casting of the biomass, its molding, drying and packing of the finished product. The invention allows to produce the target product with a specified combination of the organoleptical properties and an expanded spectrum of vitaminous activity. EFFECT: the invention allows to produce the target product with a specified combination of the organoleptical properties and an expanded spectrum of vitaminous activity. |
