FIELD: canned food industry, in particular, confectionery production, may be used for obtaining of pulped food products prepared without usage of standard gelatinizers.
SUBSTANCE: confectionary jam contains fruit pulp, texturizer, sand sugar and edible acid, and additionally contains apple or quince pomace with removed seeds. Texturizer used is pectin gelatinizing powder produced from apple pomace by treating thereof with enzyme preparation of Vinozyme L. Fruit pulp is fruit puree prepared with the use of following components, wt%: fruit pulp 30-38; apple or quince pomace 30-38; pectin gelatinizing powder 1.5-2.0; sand sugar 30-35; edible acid 0.1-0.3.
EFFECT: reduced boiling temperature, decreased consumption of sugar and reduced boiling time, improved structural-mechanical properties of ready product, increased nutrient and biological value, and wider range of dietary products.
3 tbl, 9 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF DIETARY JAM | 2004 |
|
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| MARMALADE FOR PROPHYLAXIS NUTRITION | 2004 |
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RU2251309C2 |
| GALANTINE-LIKE CONFECTIONERY PRODUCT | 0 |
|
SU1729396A1 |
| COOKING METHOD OF THERMOSTABLE FILLING FOR FLOUR CONFECTIONERY GOODS | 2016 |
|
RU2640847C1 |
