FIELD: food industry.
SUBSTANCE: the present innovation deals with applying the mixture of carraginan and a preparation obtained out of Mortierella gracilis micromycete biomass as a structure-forming agent according to the preset technique at the ratio by weight being 7 : 6. The present innovation enables to decrease expenses of structure-forming agent at keeping structure-mechanical and organoleptic properties of the target product.
EFFECT: higher efficiency of jelly manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUIT | 2003 |
|
RU2245632C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUIT | 2003 |
|
RU2245633C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2251912C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2252620C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2251331C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2252626C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2252627C2 |
| METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS | 2003 |
|
RU2251318C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2251323C2 |
| METHOD FOR PRODUCING OF MOUSSE FROM CITRUS FRUITS | 2003 |
|
RU2249395C2 |
