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, preparation of the syrup containing pectin, sugar, water and the component from vegetable raw material. At that as this component of the vegetable raw material they use an extract out of mixture of flowers of camomile pharmaceutical, leaves of peppermint, yarrow, grass of beggar-ticks, leaves of plantain big, knot-grass, flowers of calendula pharmaceutical and grass of xanthium taken in the ratio of (in mass shares) 1:1:1:1:2:2:1:1. Then they make cooking and preparation of the syrup. At that at dressing the syrup is added with citric acid, sodium lactate and a preparation. The preparation is produced by a successive extraction out of the biomass of micromycet of Mortierella reticulata with the help of a non-polar extragent being in a supercritical state, by water, alkali, water, acid, water, alkali and water with a subsequent combination of the first extract with the fixed residue. After dressing they carry out the syrup casting, molding, drying and packing of the finished product. The components for preparation of the fruit jellies are taken in a definite ratio. The method allows to produce the target product with a wide spectrum of the vitaminous activity and the pleasant combination of the organoleptical properties. EFFECT: the invention allows to produce the fruit jellies with a wide spectrum of the vitaminous activity and the pleasant combination of the organoleptical properties.