| 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 addition of a component of vegetable raw material, cooking the syrup, dressing the mass, its casting, molding, drying and packing. As an addition from the raw materials they use an extract of a mixture of beggars-ticks grass, corn stigmata, corn stigmata, yarrow, leaves of nettle fiery and leaves of a plantain major. At dressing they add a citric acid and sodium lactate. The components for preparation of the fruit jellies are taken in a definite ratio. As a result they obtain the fruit jellies with a specific combination of the organoleptical properties and the expanded spectrum of the prophylactic properties due to provision of a definite share 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 the expanded spectrum of the prophylactic properties due to provision of a definite share of substances with a different vitaminous activity. |
