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 and water and an additional component out of the raw material of vegetable origin, cooking the syrup, its dressing, casting, molding, drying and packing. At that as the additional component of the vegetable origin raw material they use an extract of a mixture prepared out of flowers of camomile pharmaceutical, leaves of peppermint, yarrow, grass of beggar-ticks, leaves of plantain major, way-grass, flowers of a calendula pharmaceutical and grass of xanthiuma taken in the ratio (in mass shares) of 1:1: 1: 1: 2: 2:1:1, produced by extraction of the indicated mixture by water and containing about 2 % of dry substances. At dressing the syrup is added with citric acid, sodium lactate and the preparation produced by a successive extraction of the biomass of micromycet of Mortierella spinosa var. sterilis by a non-polar extractant in a supercritical state, by water, alkali, water, acid, water, alkali and water with consequent combination of the first extract with the fixed residue; and the target product is prepared at the following consumption of the components (in mass shares): sugar - 710.8, pectin - 17, extract of a mixture prepared out of flowers of camomile pharmaceutical, leaves of peppermint, yarrow, grass of beggar-ticks, leaves of plantain major, way-grass, flowers of a calendula pharmaceutical and grass of xanthiuma - 780, citric acid - 7.5, sodium lactate - 7, preparation prepared out of the biomass of micromycet of Mortierella spinosa var. sterilis - 1. This method allows to produce the target product with a harmonic combination of the organoleptical properties of the domestic and English fruit jellies and a wide spectrum of vitaminous activity, that provides the prophylactic properties of the product. EFFECT: the invention allows to produce the target product with a harmonic combination of the organoleptical properties of the domestic and English fruit jellies and a wide spectrum of vitaminous activity, that provides the prophylactic properties of the product.