FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to jam production method. One prepares fructose syrup, prepares, dosed and introduces enriching component, mixes and boils syrup with components introduced into it. Enriching component in the syrup is represented by pear-and-strawberry puree (1 kg per 180–200 ml of water). Boiling is performed till dry substances content in syrup is equal to 72–78 %. Five to seven minutes before the end of the boiling process the blanched product is blanched and pureed blueberry leaves in amount of 5–25 % of the weight of the pear-and-strawberry puree.
EFFECT: invention ensures enhancement of food and physiological value of the product.
1 cl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| JAM PRODUCTION METHOD | 2023 |
|
RU2822799C1 |
| METHOD OF PREPARATION AROMATIC MARSHMALLOW | 2017 |
|
RU2666797C1 |
| COMPOSITION FOR PHYTOJAM PREPARATION (VERSIONS) | 2013 |
|
RU2533040C2 |
| METHOD FOR OBTAINING FILLING FOR CONFECTIONERY PRODUCTS | 2020 |
|
RU2763472C1 |
| METHOD FOR OBTAINING FRUIT-BERRY JELLY FOOD PRODUCT | 2020 |
|
RU2748802C1 |
| METHOD FOR OBTAINING FUNCTIONAL PURPOSE FILLING FOR CANDIES | 2022 |
|
RU2794805C1 |
| FRUIT-AND-BERRY SNACKS AND METHOD OF THEIR PRODUCTION | 2014 |
|
RU2560950C1 |
| VITAMINOUS JELLY MARMALADE AND ITS PRODUCTION METHOD | 2010 |
|
RU2468605C2 |
| FOOD PRODUCT INCLUDING AN ALGAL COMPONENT | 2020 |
|
RU2766459C2 |
| MULTILAYER FRUIT AND BERRY PASTILLE PRODUCT AND METHOD OF ITS PRODUCTION | 2009 |
|
RU2401016C1 |
