| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves introducing sea buckthorn concentrate into sugar-pectin solution prior to boiling, with sea buckthorn concentrate being added in an amount of 3-6% of the total weight of ready product. Sea buckthorn concentrate is obtained by pressing fruit, extracting at least 15 mg of carotinoids of juice obtained, boiling at temperature of 42-44 C and residual pressure of 0.1-0.2 atm till content of dry substance reaches 38-64%, holding at temperature range of -10 to -45 C for 10-30 days. Other variant involves introduction of sea buckthorn concentrate in liquid phase in the process of preparing sugar-pectin solution. EFFECT: increased efficiency in intensifying complex-formation properties of gelatinous marmalade and prolonged storage time. |
