Использование специального плодово-овощного сырья в производстве мармелада для экологически неблагоприятных регионов
2009
Savenkova, T.V. | Goryacheva, G.N. | Kazantsev, V.E., Research and Development Inst. of Confectionery, Moscow (Russian Federation)
Samples of different marmalade groups were analyzed to select a base for obtaining a confectionery of preventive purpose. The greatest amount of dietary fibers in 100 g was contained by pectin-based jelly fruit marmalade and agar-based jelly fruit marmalade. In view of technological aspects, as an enriching based jelly fruit agar marmalade was chosen. As a specialized additive to take off radionuclides and heavy metals a pumpkin powder was chosen. The ratio of a pumpkin powder and an apple puree in the formula was 23:83. As was found, the samples of new jelly fruit agar marmalade compared to the basic one had a greater strength with the same content of dry matters in agar-sugar-glucose syrup allowing thereby reducing the boiling duration and structure formation. A possibility to control the quality characteristics of jelly fruit agar marmalade by changing the amount of process water added to the fruit and vegetable mixture. In the experimental sample of jelly fruit agar marmalade the amount of dietary fibers increased 3 times compared to the basic formula, the content of carotinoids rose. A technology to produce jelly fruit agar marmalade Radostnyi has been developed allowing reducing the duration of the processes of boiling, structure formation and desulfitation, reducing the consumption of granulated sugar, decreasing the releases of carbon disulfide into atmosphere.
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