| 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, cooking of the syrup, its dressing, casting, molding, drying and packing. The syrup contains pectin, sugar, water and an additional component of the vegetable raw material - an extract of a mixture of hips and sorb apples taken in the ratio of their masses as 1 : 1. The mixture is subjected to extraction by water and the extract contains about 2 % of dry substances. At dressing, the thoroughly cooked syrup is added with citric acid, sodium lactate and a preparation produced from the biomass of micromycet of Mortierella indohii with the help of a multistage extraction with a subsequent combination of the first extract with the fixed residue. The invention ensures production of the target product with the specific organoleptical properties and an expanded spectrum of the prophylactic properties due to presence of substances possessing 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. |
