Ziganshina Irina Vladimirovna (RU),Зиганшина Ирина Владимировна (RU)
申请号：
RU2017105853
公开号：
RU0002641526C1
申请日:
2017.02.22
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method of production of moulded jelly marmalade with a vegetable filler is proposed. It includes preparation of jellying components, boiling with sugar, citric acid, vegetable chopped filler with subsequent mixing of the resulting mass, moulding, maturation and drying. Secondary marmalade is fed into the cooking device with water in a quantity of 6.5 to 7.0% by weight of the total mass of ingredients, mixed and simmered to dissolve secondary marmalade, then one third of the total quantity of sugar is added and the mixture is brought to a boil. Then mixing is added in a quantity of 21-25% by weight of the total mass, including sodium citrate, pectin, sugar and water and the mixture is brought to a boil and then boiled for 2-3 min. Then the remaining sugar is added to the boiling mass in 2-3 steps and the mass is boiled for 10-15 min. They add the vegetable filler in a quantity of 1.5-4.1% by weight, after that syrup in a quantity of 24-30% by weight, heated up to 60-65°C, and the marmalade mass is boiled at a temperature of 104-107°C for 2-3 m, at the end of boiling citric acid is added, the mass is brought to a boil and poured in moulds. As a vegetable filler, fresh or frozen berries, and / or fruits, and / or ginger, crushed into small pieces, are used. The secondary marmalade with water is introduced into the device at a ratio of 40-45% of marmalade and 55-60% of water and simmered at a temperature of 60-70°C. The mixing includes % wt of the mixing mass: sodium citrate 2-3； pectin 14-16； sugar 25-27； water - the rest. The marmalade mass is boiled to the content of dry matter of 78-80%. Citric acid is added as a 50% aqueous solution in an amount of 1-2% by weight.EFFECT: improving the quality of figured jelly marmalade preserving taste and organoleptic characteristics.5 cl, 3 exИзобретение относится к пищевой промышленности, в частности к кондитерской. Предложен способ получения формованного желейного мармелада с растительным наполни
