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 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, cooking of the syrup, its dressing, casting, molding, drying and packing. As the additional component of the vegetable raw material they use an extract of corn stigmata. At dressing, the syrup is added with citric acid, sodium lactate and a preparation produced from the biomass of micromycet of Mortierella strangulata with the help of a nonpolar extragent being in a supecritical state, by water, alkali, water, acid, water, alkali and water with a subsequent combination of the first extract with the fixed residue. The components for production of the fruit jellies are taken in the definite ratio. As a result the invention allows to produce the fruit jellies with the specific organoleptical properties and an expanded spectrum of the prophylactic properties due to presence of substances possessing different vitaminous activity. EFFECT: the invention allows to produce the target product with a specific combination of the organoleptical properties and an expanded spectrum of the prophylactic properties.