| 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 provides for preparation of the raw material, preparation of the syrup containing pectin, sugar, water and an additional component of the vegetable raw material; cooking of the syrup, its dressing, casting, molding, drying and packing. As the additional component of the vegetable raw material they use an extract of a mixture of hips and sorb apples produced with the help of extraction by water and containing about 2 % of dry substances. At dressing they add citric acid, sodium lactate and a preparation produced by a subsequent extraction of the biomass of micromycet of Mortierella lignicola by a nonpolar extragent in the supercritical state, by water, alkali, water, acid, water, alkali and water with subsequent combination of the first extract with the fixed residue, and the target product is prepared under the following consumption of the components (in mass shares): sugar - 710.8, pectin - 17, extract of the mixture of hips and sorb apples - 780, citric acid - 7.5, sodium lactate - 7, preparation from the biomass of Mortierella lifnicola micromycet - 1. The method allows to produce the target product with a specific combination of the organoleptical properties and an expanded spectrum of the prophylactic properties due to provision of presence of substances with a different vitaminous activity. EFFECT: the invention allows to produce the fruit jellies with a specific combination of the organoleptical properties and an expanded spectrum of the prophylactic properties. 1 ex |
