| 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 oats grass. At dressing they add citric acid, sodium lactate and a preparation produced by a subsequent extraction of the biomass of micromycet of Pythium insidiosum by a nonpolar extragent in the supercritical state, water, alkali, water, acid, water, alkali and water with subsequent combination of the first extract with the fixed residue. The components for preparation of the fruit jellies are taken in the definite ratio. As a result the method allows to produce the fruit jellies 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. |
