METHOD FOR PRODUCING OF JELLY FROM CITRUS FRUITS Russian patent published in 2005 - IPC

FIELD: production of structured food products from plant material.

SUBSTANCE: method involves preparing components; separating and rubbing citrus fruit peel with following squeezing of citrus fruit juice; preparing syrup; introducing rubbed citrus fruit peel and structurizer, then squeezed juice; forming in the process of cooling for obtaining of base product. Structurizer is mixture of carragheenan and preparation produced by sequential extraction of Mortierella nantahalensis micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Weight ratio of carragheenan and preparation of Mortierella nantahalensis micromycet biomass is 7:6. Carragheenan and biomass preparation mixture is used in an amount of 1% by weight of ready product.

EFFECT: reduced consumption of structurizer.