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 the additive produced out of the vegetable raw material, cooking of the syrup, its dressing, molding, drying and packing. At that in the capacity of the additive of the vegetable raw material they use an extract of grass of beggar-ticks, corn stigmata, yarrow, leaves of nettle fiery and leaves of plantain major, taken in the ratio (in mass shares) of 6:4:3:4:37produced by extracting of the indicated mixture by water and having a content of the dry substances about 2 %. Then 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 exigua by a non-polar extractant being in a supercritical state, by water, alkali, water, acid, water, alkali and water with consequent combination of the first extract with the fixed residue. The given invention allows to produce the target product with a wide spectrum of its vitaminous activity and with and with an unusually pleasant combination of the organoleptical properties. EFFECT: the invention allows to produce the fruit jellies with a wide spectrum of the vitaminous activity and with an unusually pleasant combination of the organoleptical properties.