MAGOMEDOV GAZIBEG OMAROVICH,Магомедов Газибег Омарович,MAGOMEDOV MAGOMED GASANOVICH,Магомедов Магомед Гасанович,ASTREDINOVA VERA VITALEVNA,Астрединова Вера Витальевна,MUSAEV NABI IBRAGIMOVICH,Мусаев Н
申请号：
RU2011147444/13
公开号：
RU0002486764C1
申请日:
2011.11.22
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention is related to the field of food industry, in particular, to its confectionary branch. The method envisages girasol paste preparation by way of root vegetables washing and inspecting. Then root vegetables undergo thermal steam treatment under steam pressure equal to 0.8-0.9 MPa during 60-90 sec. Then one removes superficial tissues off the treated tubers, blanches the tubers during 80 minutes at a temperature of 100°C, mills them and performs fermentative hydrolysis at a temperature of 60°C during 40 minutes using Rohapect DA6L enzyme preparation. The enzyme preparation is taken in an amount of 0.2% of the puree weight. The produced puree is concentrated at a temperature of 55-65°C under a residual pressure of 10-15 kPa till dry substances content is equal to 50-56%. Then one prepares agar-fructose syrup. Agar is soaked in 10-15°C water at a ratio of agar to water being 1:30 and left for swelling during 2 hours. Then one performs heating till complete dissolution and fructose addition. Produced agar-fructose syrup is boiled out till weight fraction of dry substances is equal to 76-80% sodium lactate is introduced the mixture is cooled to 50-55°C citric acid and girasol paste are introduced. All the components are thoroughly stirred the marmalade mass is moulded into an individual polymer casing by way of "syringing" method with subsequent twisting of marmalade mass strap and cooled.EFFECT: invention allows to manufacture a new high quality product enriched with nutritive fibres and mineral substances and having reduced energy value and to simplify the technological process of jelly marmalade production.1 tbl, 2 exИзобретение относится к области пищевой промышленности, в частности к кондитерской отрасли. Способ предусматривает приготовление пасты из топинамбура путем мойки и инспекции корнеплодов. Затем подвергают их паротермической обработке при давлении пара 0,8-0,9 МПа в течение 60-90 с, с обработанных клубней удаляют повер
