UA930A1 - METHOD OF OBTAINING SHAPED MARMELADE - Google Patents

METHOD OF OBTAINING SHAPED MARMELADE

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Publication number
UA930A1
UA930A1 UA4439968A UA4439968A UA930A1 UA 930 A1 UA930 A1 UA 930A1 UA 4439968 A UA4439968 A UA 4439968A UA 4439968 A UA4439968 A UA 4439968A UA 930 A1 UA930 A1 UA 930A1
Authority
UA
Ukraine
Prior art keywords
marmalade
pectin
marmelade
juice
mass
Prior art date
Application number
UA4439968A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Олексій Микитович Биценко
Алексей Никитович Быценко
Ольга Василівна Кривицька
Ольга Васильевна Кривицкая
Original Assignee
Білоцерківське Орендне Підприємство "Росич"
Белоцерковское арендное предприяие "Росич"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Білоцерківське Орендне Підприємство "Росич", Белоцерковское арендное предприяие "Росич" filed Critical Білоцерківське Орендне Підприємство "Росич"
Priority to UA4439968A priority Critical patent/UA930A1/en
Publication of UA930A1 publication Critical patent/UA930A1/en

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  • Confectionery (AREA)

Abstract

(57) Изобретение относится к кондитерской промышленности, а именно к способам приготовления формового мармелада. Целью изобретения является улучшение качества готового продукта путем повышения его биологической ценности и упрощение процесса. Способ предусматривает введение в мармеладную массу, полученную увариванием пектиносахаропаточного сиропа, вкусовых добавок и натурального концентрированного яблочного сока с содержанием сухих веществ 60-74% и пектина 0,9-1,2% при соотношении сока и массы 1:8-1:17, перемешивание массы и формование мармеладных изделий. 1 табл.(57) The invention relates to the confectionery industry, and in particular to methods for the preparation of molded marmalade. The aim of the invention is to improve the quality of the finished product by increasing its biological value and simplifying the process. The method involves introducing into the marmalade mass obtained by boiling pectin-sugar syrup, flavorings and natural concentrated apple juice with a dry matter content of 60-74% and pectin 0.9-1.2% at a juice-to-weight ratio of 1: 8-1: 17, mixing the mass and molding marmalade products. 1 tab.

UA4439968A 1988-06-13 1988-06-13 METHOD OF OBTAINING SHAPED MARMELADE UA930A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UA4439968A UA930A1 (en) 1988-06-13 1988-06-13 METHOD OF OBTAINING SHAPED MARMELADE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UA4439968A UA930A1 (en) 1988-06-13 1988-06-13 METHOD OF OBTAINING SHAPED MARMELADE

Publications (1)

Publication Number Publication Date
UA930A1 true UA930A1 (en) 1993-12-15

Family

ID=74551604

Family Applications (1)

Application Number Title Priority Date Filing Date
UA4439968A UA930A1 (en) 1988-06-13 1988-06-13 METHOD OF OBTAINING SHAPED MARMELADE

Country Status (1)

Country Link
UA (1) UA930A1 (en)

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