METHOD FOR PRODUCING JELLY FRUIT-VEGETABLE MARMALADE ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES LEUZEA SAFFLOWER AND CHAGA

摘要

FIELD: food industry. ;SUBSTANCE: invention relates to the food industry, namely to the confectionery industry, and can be used for the production of functional marmalade. The claimed method for the production of jelly fruit and vegetable marmalade provides for the preparation of raw materials, preparation of the recipe mixture, boiling the mass, cooling, adding gelatin, citric acid and extracts, molding, drying. In this case, mashed potatoes of carrots, oranges, pumpkins, beets are used. In order to increase the biological value of the product, an extract of the medicinal plant Leuzea safflower and chaga is added. The initial components are taken in the following wt.%: carrot puree - 30.0-32.0; sugar - 23.0-24.0; orange puree - 16.0-18.0; pumpkin puree - 5.0-6.0; gelatin - 5.0-6.0; beet puree - 2.0-3.0; citric acid - 0.6-0.7; aqueous extract of chaga - 0.3; alcoholic extract of Leuzea safflower - 0.4; drinking water - 13.0.;EFFECT: invention is aimed at increasing the biological value of marmalade by adding fruit and vegetable puree of carrots, oranges, pumpkin, beets and an extract of the medicinal plant Leuzea safflower and chaga and expanding the range of confectionery products.;1 cl