| 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 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 oats grass produced by extraction with the help of water. At dressing the syrup is added with citric acid, sodium lactate and a preparation produced from the biomass of micromycet of Mortierella gracilis with the help of a nonpolar extragent being in a supecritical state, by water, alkali, water, acid, water, alkali and water with a subsequent combination of the first extract with the fixed residue. The invention allows to produce the target product with the specific combination of the organoleptical properties and an expanded spectrum of the prophylactic properties. 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. |
