| 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 includes 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 pouring out, molding, drying and packing. As an addition from the raw materials they use extract of corn stigmata produced by extracting with the help of water and containing dry substances about 2 %. The syrup is prepared using addition of pectin and sugar in the water extract of the corn stigmata. At dressing they add a citric acid, sodium lactate and a preparation produced by a successive extraction of a biomass of Mortierella lignicola micromycet with the help of a non-polar extraction agent in a above-critical state by water, alkali, water, an acid, water, alkali, water and the following combination of the first extract with fixed residue. Combination of components in a definite ration allows to produce a target product with a harmonic alliance of organoleptical properties of the national and English fruit jellies with wide spectrum of vitaminous activity. EFFECT: the invention allows to produce a target product with a harmonic alliance of organoleptical properties of the domestic and English fruit jellies with wide spectrum of vitaminous activity. |
