Vaskina Valentina Andreevna,Васькина Валентина Андреевна,Bykov Aleksandr Andreevich,Быков Александр Андреевич,Kondratev Nikolaj Borisovich,Кондратьев Николай Борисович,Kuznetsova Tatyana Georgievna,Ку
申请号：
RU2016131477
公开号：
RU0002630236C1
申请日:
2016.08.01
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method for manufacturing jelly marmalade is proposed, providing for mixing whey, carboxymethylcellulose (CMC), xanthan gum and guar gum and water in a container, with obtaining a protein-polysaccharide mixture (BPS), followed by heating the mixture to the temperature of 60°C and swelling for 40-60 minutes, followed by whipping the mixture to obtain stable foam and adding linseed oil, or walnut oil, or sesame oil with obtaining an emulsion at the same time, syrup of sorbitol, erythritol, and isomalt, and, if necessary, treacle and water is prepared in a digester by means of mixing the ingredients and heating the mixture to 100°C after this temperature has been achieved, an emulsion of encapsulated oil in the shell of the BPS is fed to the digester, the syrup is heated to a temperature of 108-120°C, a gelling agent pre-swollen in the fruit ingredient, selected from gelatin, or pectin, or agar, is introduced in the boiled-out syrup, and citric acid, the essence, if necessary, and sodium lactate when using pectin as a gelling agent, are dosed the obtained marmalade mass is cooled to 45-75°C and moulded and as a fruit ingredient, fruit and berry supply, fruit and berry juice, fruit and berry puree and/or apple puree are used, and the marmalade mass components are taken at the following weight ratio: sorbitol 40.53-212.29 erythritol 40.53-308.5 isomalt 153.19-573.04 treacle 0-217.25 oil 19.46-103.36 milk whey 2.34-21.01 CMC 0.01-0.41 xanthan gum 0.01-0.23 guar gum 0.01-0.06 water for BPS 17.10-153.37 citric acid 4.62-14.64 essence 0-0.39 sodium lactate 8.61-9.8 fruit ingredient 146.23-390.34 gelling agent 6.03-99.93.EFFECT: allows to obtain marmalade with the content of oil rich in polyunsaturated fatty acids.1 dwg, 9 tbl, 27 exИзобретение относится к кондитерской отрасли. Предложен способ производства желейного мармелада, предусматривающий смешивание в емкости молочной сыворотки, карбоксиметилцеллюлозы (КМЦ), ксантановой и гуаровой камедей
