| 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, its cooking, dressing, casting, molding, drying and packing of the finished product. As the additional component of the vegetable raw material they use an extract of a mixture of hips and sorb apples. At dressing, the syrup is added with citric acid, sodium lactate and a preparation produced using a successive extraction of the biomass of micromycet of Mortierella zychae with the help of a nonpolar extragent being in a supecritical state, water, alkali, water, acid, water, alkali and water with a subsequent combination of the first extract with the fixed residue. The components used for preparation of the fruit jellies are taken in a definite ratio. As the result the method allows to produce the fruit jellies with the specific combination of the organoleptical properties and an expanded spectrum of the prophylactic properties due to provision of presence of the substances with 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. |
