| 摘要 |
food industry, in particular, confectionery and canned foods industries. SUBSTANCE: food product may be used for preparation of confiture, jams, fruit paste, supplies or marmalade from vegetables. Method involves washing and peeling carrot and pumpkin; blanching of vegetables and their following grinding and ageing for 10-30 min in 0.8-2.0-% solution of citric acid; boiling down of prepared vegetables with sugar and during this process introducing green head cabbage pectin and 45-55-% of citric acid solution. 100-200 kg of pumpkin, 105-180 kg of sugar, 2.4.5 kg of green head cabbage pectin and 2.4-5 kg of citric acid are taken per each 100 kg of carrot. The proposed product possesses taste and flavor of apricots. EFFECT: increased storage time due to stable structure resistant to stratification. 10 cl, 2 ex |
