DEVELOPMENT OF THE COMPOSITION AND TECHNOLOGICAL MODES OF MARMALADE PRODUCTS

RCUPID

Abstract

One of the urgent tasks of modern society is the development of functional food products. The purpose of the scientific work is to compile a recipe for marmalade based on various thickeners with the addition of a kombucha drink. The result of the conducted research is the development of a scheme for the technological process of marmalade production.

At the first stage, it was determined what effect the sugar concentration has on the metabolism of the jellyfish. It was found that an increase in the concentration of substances in the initial solution has a positive effect on the growth rate of the "mushroom" body.

At the second stage, the organoleptic characteristics of marmalade made according to the developed recipes were analyzed. The following thickeners were chosen: gelatin, agar and pectin, since the main requirement for jelly-forming agents was the formation of a durable confectionery jelly that would not simultaneously affect the taste, smell and color of the finished product.

After data collection, the results were analyzed and interpreted. This made it possible to evaluate the effectiveness of new solutions and develop a technological scheme and describe the technology of making marmalade products based on various thickeners with the addition of a Kombucha drink.