| 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 branch of the food-processing industry. The method provides for preparation of the raw material, preparation of a syrup containing pectin, sugar, water and an additional component of vegetable raw material, cooking the syrup, dressing the mass, its casting, molding, drying and packing. As an additional component of the raw materials they use an extract of oats grass produced by extraction of the biomass by water and containing about 2 % of dry substances. The syrup is prepared by adding of pectin and sugar in the water with extract of the oats grass. At dressing, they add citric acid, sodium lactate and a preparation produced by successive extraction of a biomass of Pythium coloratum micromycete by a non-polar extractant in a supercritical state, by water, alkali, water, acid, water, alkali, water with consequent combination of the first extract with a solid residue. The combination of the components taken in the definite fixed ratio allows to produce the target product with a harmonic combination of the organoleptical properties of the domestic and English fruit jellies with a wide spectrum of vitaminous activity. EFFECT: the invention allows to produce a target product with a harmonic alliance of the organoleptical properties of the domestic and English fruit jellies with a wide spectrum of the vitaminous activity. |
