| 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 includes preparation of the raw material, preparation of the syrup containing pectin, sugar, water and an additional component of a vegetable raw material; cooking of the syrup, its dressing, casting, molding, drying and packing. As an additional component of the raw material they use extract of oats grass produced by extracting of the oats grass with the help of water and containing about 2 % of dry substances. At dressing, they add citric acid, sodium lactate and a preparation produced by a successive extraction of a biomass of Mortierella sepedonioides micromycete with the help of a non-polar extraction agent being in a supercritical state by water, alkali, water, acid, water, alkali, water with subsequent combination of the first extract with a fixed residue. A combination of components in a definite ratio allows to produce a target product with a harmonic combination of the organoleptical properties of the national and English fruit jellies and a wide spectrum of vitaminous activity. EFFECT: the invention allows to produce a target product with a harmonic combination of the organoleptical properties of the national and English fruit jellies and a wide spectrum of vitaminous activity. |
