Development of jelly based on a spent osmotic agent

Abstract

The purpose of scientific research is aimed at using secondary resources of canning production – a spent osmotic agent from the osmosis of berries, fruits into gelled products. In public catering enterprises and confectionery enterprises, jelly is used for finishing culinary and confectionery products in an uncured or frozen form. Frozen jelly is used for the preparation of sweet dishes, decoration, decoration of cakes and pastries, uncured to cover the surface of culinary and confectionery products, fruits, berries, which significantly increases the organoleptic evaluation and shelf life. When studying scientific papers, it was revealed that the research is mainly aimed at introducing various jelly-forming agents, enriching with biologically active substances, using non-traditional raw materials to expand the assortment, increase, and improve the quality and nutritional value of various jelly products produced. As a result, a technological scheme, a recipe for obtaining jelly based on the complete replacement of the main ingredient of granulated sugar with a spent osmotic agent (sucrose solution) has been developed and improved. Organoleptic, physico-chemical, microbiological indicators of jelly quality have been studied. According to the organoleptic quality indicators, the jelly under study has a characteristic, pronounced taste and smell, a rich bright red color, a strong gelated consistency without flaking of the liquid. According to physico-chemical parameters, jelly contains 50.02% of solids, mono – and disaccharides 50.09%, penetration number 20.2, jelly strength 24507.04 Pa, pH 3.2, mass fraction of titrated acids 1.67%, tannins and coloring substances 0.69%, ascorbic acid 8.24mg%, calcium 14.45 mg, potassium 34.32 mg, iron 0.23 mg, water activity index 0.648, microbiological indicators were not detected, energy value 200 kcal /837 kJ.