METHOD OF COOKING MARMALADE CONTAINING NANOSTRUCTURED GIRASOLE

摘要

FIELD: food industry.;SUBSTANCE: invention relates to confectionary industry. Method of obtaining marmalade with nanostructured Jerusalem artichoke, in which 100 g of sugar is dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar is added and cooked another 5 minutes, 50 g of applesauce is poured and brought to boil, cooled to 60 °C, added 300 mg of nanostructured girasol in carrageenan, or xanthan gum, or konjak gum, or sodium carboxymethylcellulose, or sodium alginate, or agar-agar, or high- or low-esterified apple or citrus pectin and poured into forms.;EFFECT: invention allows to obtain finished product of high quality, containing nanostructured girasole.;1 cl, 1 tbl, 10 ex