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 it is dealt with the confectionery production techniques. The method provides for preparation of the raw material, preparation of the syrup containing pectin, sugar, water and an additive made out of the vegetable raw material, the syrup cooking, dressing, casting, molding, drying and packing of a finished product. In the capacity of the additive made out of the vegetable raw material they use an extract of a mixture of beggars-ticks grass, corn stigmata, yarrow, leaves of nettle fiery and leaves of a plantain major. At dressing the syrup is added with citric acid, sodium lactate and a preparation produced out of a biomass of micromycet of Mortierella gracilis by a non-polar extractant being in a supercritical state, water, alkali, water, acid, water, alkali and water with consequent combination of the first extract with a fixed residue. The components for the preparation of the fruit jellies are taken in a fixed ratio. As the result they obtain the fruit jellies with a specific combination of an organoleptical properties and the expanded spectrum of the prophylactic properties due to provision of presence of the substances with a various vitaminous activity. EFFECT: the invention ensures production of the fruit jellies with a specific combination of an organoleptical properties and the expanded spectrum of prophylactic properties due to presence of substances with a various vitaminous activity.