Federalnoe gosudarstvennoe byudzhetnoe nauchnoe uchrezhdenie Federalnyj nauchnyj tsentr pishchevykh sistem im. V.M. Gorbatova RAN
发明人:
Savenkova Tatyana Valentinovna (RU),Савенкова Татьяна Валентиновна (RU),Krylova Emiliya Nikolaevna (RU),Крылова Эмилия Николаевна (RU),Mavrina Elena Nikolaevna (RU),Маврина Елена Николаевна (RU)
申请号：
RU2018133094
公开号：
RU0002692565C1
申请日:
2018.09.18
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of jelly-like consistence sugar confectionery. Disclosed is a method for production of jelly marmalade of functional purpose, in which selection and preliminary preparation of ingredients, introduction of a functional additive, boiling, cooling, molding of bodies, glazing and packaging, wherein the functional additive used is a whey protein concentrate with a protein weight ratio of 80–85 % and gelatine containing 85–87 % protein, wherein the whey protein concentrate is preliminarily soaked in water at 20–22 °C in ratio of 1:8 and left for swelling for 1–2 hours, then dissolved at temperature of 30–40 °C in the boiling pot with constant stirring, and gelatine is preliminarily soaked in 2-fold amount of water for swelling for 1 hour and melted at temperature of 60–65 °C, then in the cooking pot with continuous stirring is introduced sugar and mixture is heated to temperature of 80–85 °C, then molasses is added with temperature of 60–65 °C and the produced mass is boiled out till dry substances content is 86–88 % at heating steam pressure of 0.3±0.1 MPa, with further cooling in temperature machine to temperature of 80–85 °C, according to finishing one introduces and mixes melted gelatine, citric acid, flavoring substances, wherein the initial ingredients are taken at the following ratio in pts.wt: whey protein concentrate 4.5–5.0； sugar – 61.5–62.5； molasses 23.8–24.8； gelatine 8.0–8.5； citric acid 0.50； flavoring substances 0.02.EFFECT: invention allows to produce jelly marmalade enriched with animal protein, with improved taste properties, low carbohydrate content and reduced caloric content.1 cl, 2 exИзобретение относится к пищевой промышленности, в частности к производству сахаристых кондитерских изделий студнеобразной консистенции. Предложен способ производства желейного мармелада функционального назначения, в котором проводят подбор и предварительную подготовку ингре
