FIELD: confectionery industry.
SUBSTANCE: invention relates to the confectionery industry, namely to the preparation of a fruit-jelly dessert based on natural products and gelling agents of marine origin. A method for producing a functional jelly dessert includes preparing an aqueous solution of agar-agar and a fruit component, which are mixed, heated, cooled and a biologically active component is added, then poured into molds. As a fruit component, a mixture of crushed orange pulp and crushed ginger root is used, which is mixed with an aqueous solution of agar-agar, brought to a boil and cooled to 35°C. As a biologically active component, an aqueous extract of C-phycocyanin from the algae Arthrospira (Spirulina) platensis is introduced. Distilled water, agar-agar, ginger-orange mixture, aqueous extract of C-phycocyanin are mixed in a ratio of 5:0.3:6:2, respectively.
EFFECT: invention provides for the expansion of the range of dietary products of increased nutritional value, specialized functional orientation, with improved palatability and low calorie content.
2 cl
Title | Year | Author | Number |
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METHOD FOR OBTAINING GRAIN PRODUCT CONTAINING C-PHYCOCYANIN | 2022 |
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RU2790921C1 |
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RU2320195C1 |
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RU2666908C1 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE | 2017 |
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RU2589705C2 |
Authors
Dates
2023-01-23—Published
2022-05-04—Filed