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 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, molding, drying and the finished product packing. At that as this additional component of the vegetable raw material they use an extract out of mixture of grass of beggar-ticks, corn stigmata, yarrow, leaves of nettle fiery and leaves of plantain big taken in the ratio (in mass shares) of 6: 4:3:4:3 produced with the help of extraction of the indicated mixture using water and containing about 2 % of dry substances. At dressing the syrup is added with citric acid, sodium lactate and a preparation produced by a successive extraction out of the biomass of micromycet of Mortierella minutissima 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 and the target product is being prepared using the following consumption of components (in mass shares): sugar - 710,8; pectin 15; extract out of mixture of grass of beggar-ticks, corn stigmata, yarrow, leaves of nettle fiery and leaves of plantain big -780; citric acid - 7,5; Sodium lactate 7; preparation produced by a successive extraction out of the biomass of micromycet of Mortierella minutissima 1. The method allows to produce the target product with a harmonious combination of the organoleptical properties of the domestic and english fruit jellies and a wide spectrum of the vitaminous activity providing prophylactic properties of the product. EFFECT: production of the target product with a harmonious combination of the organoleptical properties of the domestic and english fruit jellies and a wide spectrum of the vitaminous activity providing prophylactic properties of the product.