UA94598U - A METHOD OF OBTAINING JAMEL MELMELAD FOR KAPPA-CARAGINAN WITH QUALITATELY CHANGED FUNCTIONAL AND TECHNOLOGICAL PROPERTIES - Google Patents

A METHOD OF OBTAINING JAMEL MELMELAD FOR KAPPA-CARAGINAN WITH QUALITATELY CHANGED FUNCTIONAL AND TECHNOLOGICAL PROPERTIES

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Publication number
UA94598U
UA94598U UAU201404146U UAU201404146U UA94598U UA 94598 U UA94598 U UA 94598U UA U201404146 U UAU201404146 U UA U201404146U UA U201404146 U UAU201404146 U UA U201404146U UA 94598 U UA94598 U UA 94598U
Authority
UA
Ukraine
Prior art keywords
kappa
obtaining
qualitately
melmelad
jamel
Prior art date
Application number
UAU201404146U
Other languages
Russian (ru)
Ukrainian (uk)
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 filed Critical
Priority to UAU201404146U priority Critical patent/UA94598U/en
Publication of UA94598U publication Critical patent/UA94598U/en

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  • Jellies, Jams, And Syrups (AREA)

Abstract

Спосіб отримання мармеладу желейного формового на основі каппа-карагінану включає приготування розчину з цукру, структуроутворювача, внесення триполіфосфату натрію, цитрату кальцію, альгінату натрію, хлористого кальцію, уварювання, додавання патоки, уварювання, охолодження, додавання кислоти лимонної, барвника, есенції, перемішування, розливання у форми, структуроутворення, охолодження. Як структуроутворювач використовується каппа-карагінан з покращеними функціональними властивостями за рахунок функціональних добавок: триполіфосфату натрію, цитрату кальцію, альгінату натрію, хлористого кальцію.The method of obtaining jelly molded on the basis of kappa-carrageenan involves the preparation of a solution of sugar, structure-forming, the introduction of sodium tripolyphosphate, calcium citrate, sodium alginate, calcium chloride, boiling, adding molasses, boiling, cooling, adding barbic acid molding, structure formation, cooling. Kappa-carrageenan with improved functional properties due to functional additives is used as a structure-forming agent: sodium tripolyphosphate, calcium citrate, sodium alginate, calcium chloride.

UAU201404146U 2014-04-17 2014-04-17 A METHOD OF OBTAINING JAMEL MELMELAD FOR KAPPA-CARAGINAN WITH QUALITATELY CHANGED FUNCTIONAL AND TECHNOLOGICAL PROPERTIES UA94598U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201404146U UA94598U (en) 2014-04-17 2014-04-17 A METHOD OF OBTAINING JAMEL MELMELAD FOR KAPPA-CARAGINAN WITH QUALITATELY CHANGED FUNCTIONAL AND TECHNOLOGICAL PROPERTIES

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201404146U UA94598U (en) 2014-04-17 2014-04-17 A METHOD OF OBTAINING JAMEL MELMELAD FOR KAPPA-CARAGINAN WITH QUALITATELY CHANGED FUNCTIONAL AND TECHNOLOGICAL PROPERTIES

Publications (1)

Publication Number Publication Date
UA94598U true UA94598U (en) 2014-11-25

Family

ID=52681606

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201404146U UA94598U (en) 2014-04-17 2014-04-17 A METHOD OF OBTAINING JAMEL MELMELAD FOR KAPPA-CARAGINAN WITH QUALITATELY CHANGED FUNCTIONAL AND TECHNOLOGICAL PROPERTIES

Country Status (1)

Country Link
UA (1) UA94598U (en)

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