Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, multicomponent fruit-and-berry paste from apples, quince, black currant proposed, which is obtained an improved technique. technique characterized rapid dehydration (30...45 s, at 50 °C) blended a rotor plant 28...30 % dry matter. When studying dependences effective viscosity compositions on shear rate, it was found that demonstrated best indicators contained apple amount 40 %; quince ‒ 10 %. It experimentally proven rational 30 with decrease agar This makes possible obtain jelly-fruit mass fraction moisture 18 %, total acidity degrees, reducing not more than 28 products have sweet-sour taste, pleasant aftertaste smell currant, rich purple color, jelly-like form, non-tight consistency. strength new samples 18.9 kPa, similar control. technology expand range "healthy products", achieved partial replacement raw materials paste, contains significant number components. allows for increase marmalade, as well formulation agar, expensive, In addition, gentle concentration modes improve process making