METHOD OF PRODUCTION OF FRUIT JELLIES Russian patent published in 2004 - IPC

FIELD: food-processing industry. SUBSTANCE: the invention presents a method of production of fruit jellies and is dealt with a technology of a confectionary branch of food-processing industry. The method provides for preparation of a raw material, preparation of a syrup containing pectin, sugar, water, an additional component of a vegetable raw material, cooking of the syrup, its dressing , casting, molding, drying and packing. As the additional component of the raw material they use an extract of a mixture 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 sarnayensis micromycet with the help of a non- polar extraction agent in the above-critical state and water, alkali, water, acid, water, alkali, water with subsequent combination of the first extract with a fixed residue. The components for preparation of the fruit jellies are taken in a definite ratio. As a result they obtain the fruit jellies with a specific combination of the organoleptical properties and the expanded spectrum of the prophylactic properties due to provision of a definite share of substances with a different vitaminous activity. EFFECT: the invention allows to produce the fruit jellies with a specific combination of the organoleptical properties and the expanded spectrum of the prophylactic properties due to provision of a definite share of substances with a different vitaminous activity.