Federalnoe gosudarstvennoe byudzhetnoe nauchnoe uchrezhdenie "Federalnyj nauchnyj tsentr pishchevykh sistem im. V.M. Gorbatova" RAN
发明人:
Savenkova Tatyana Valentinovna,Савенкова Татьяна Валентиновна,Talejsnik Mikhail Aleksandrovich,Талейсник Михаил Александрович,Gerasimov Timofej Viktorovich,Герасимов Тимофей Викторович,Podkhomutov Nik
申请号：
RU2018101577
公开号：
RU0002664833C1
申请日:
2018.01.16
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, to production of confectionery semi-finished products for production of structured sugary confectionery products from regional vegetables and fruits of the Russian Federation. Method for producing marmalade from vegetables on the basis of the former is proposed, consisting in the fractionation of raw materials into juice and pulp in a ratio of 1:0.2÷1.2, then the previously prepared invert syrup with 78–80 % solids content and reducing substances 78–80 %, obtained under conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes, where acoustic cavitation is performed by an ultrasonic transducer with an oscillation frequency of 18–24 kHz and an amplitude of oscillations of 3–4 mcm, heated to 65–75 °C and mixed with the solution of the gelatinizer, previously obtained by mixing it with juice in a ratio of 1:5–10, respectively, keeping for 30–45 minutes, then heating to a temperature of 90–95 °C and maintaining this solution temperature for 1–2 minutes, cooling to a temperature of 65–75 °C and mixing the resulting mixture with the pulp, resulting mass, constantly mixing, kept for 13–16 minutes and in the kneading machine subjected to intensive mechanical action with a rotation speed of the kneading organ 350–500 rpm for 1–2 minutes, followed by the formation of marmalade mass into the formation, structure formation during the cooling of the formation for 45–55 minutes, followed by cutting the formation into products and packaging of finished products. In this case, as vegetables, use scallop, squash, melon, pumpkin, carrots, beets, turnips, radishes, celery, and agar-agar at a ratio of 1.0–2.5 % to the total weight of the components, or gelatin, or pectin, or other nucleating agents is used as a gelatinizer.EFFECT: invention allows to preserve maximum possible amount of vitamins and microelements contained in vegetables and fruits.3 cl, 2 exИзобретение относится к пищ
