FIELD: food industry.
SUBSTANCE: disclosed is method for production of dietary marmalade from feijoa, involving preliminary processing of fruit with microwave currents, preparation of fruit-and-molasses-agrarian mixture and water, boiling out of produced mixture, adding sweetening substance at end of boiling, moulding by pouring into silicone moulds with subsequent structure formation of obtained semi-finished product in form of separate articles, drying and packaging, wherein introduced sweetening substance is grape honey, grape fruitage.
EFFECT: invention allows to preserve biologically active components of raw materials, reducing temperature and duration of marmalade mass boiling out process, enhance ready products quality, reduce technological cycle for production of marmalade, enhance its nutritive value and economic efficiency of production.
1 cl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF DIETARY MARMALADE OF SEA-BUCKTHORN | 2019 |
|
RU2738269C1 |
| METHOD OF MARMALADE PRODUCTION | 1999 |
|
RU2144295C1 |
| METHOD FOR PRODUCING JELLY MARMALADE USING HOMOGENEOUS APPLE PASTE | 2023 |
|
RU2811929C1 |
| METHOD FOR PRODUCTION OF CANDIED FRUIT JELLY ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES OF FRUITS OF SMALL-FRUITED APPLES AND SHELF FUNGUS | 2023 |
|
RU2825159C1 |
| VITAMINOUS JELLY MARMALADE AND ITS PRODUCTION METHOD | 2010 |
|
RU2468605C2 |
| FRUIT JELLY MARMALADE PRODUCTION METHOD | 2013 |
|
RU2543267C1 |
| JELLY MARMALADE PRODUCTION METHOD | 2019 |
|
RU2720467C1 |
| JELLY MARMALADE MANUFACTURE METHOD | 2016 |
|
RU2641070C1 |
| FUNCTIONAL MARMALADE PRODUCTION METHOD | 2019 |
|
RU2717497C1 |
| METHOD FOR PRODUCTION OF FRUIT JELLY MARMALADE | 2015 |
|
RU2622710C2 |
