UA94485C2 - Method for producing vegetable jelly - Google Patents
Method for producing vegetable jellyInfo
- Publication number
- UA94485C2 UA94485C2 UAA200905366A UAA200905366A UA94485C2 UA 94485 C2 UA94485 C2 UA 94485C2 UA A200905366 A UAA200905366 A UA A200905366A UA A200905366 A UAA200905366 A UA A200905366A UA 94485 C2 UA94485 C2 UA 94485C2
- Authority
- UA
- Ukraine
- Prior art keywords
- gelatin
- jelly
- prepared
- vegetable
- lamidan
- Prior art date
Links
- 235000015110 jellies Nutrition 0.000 title abstract 4
- 239000008274 jelly Substances 0.000 title abstract 4
- 235000013311 vegetables Nutrition 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 108010010803 Gelatin Proteins 0.000 abstract 3
- 239000008273 gelatin Substances 0.000 abstract 3
- 229920000159 gelatin Polymers 0.000 abstract 3
- 235000019322 gelatine Nutrition 0.000 abstract 3
- 235000011852 gelatine desserts Nutrition 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000015192 vegetable juice Nutrition 0.000 abstract 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
A method for producing vegetable jelly provides for dissolution of gelatin, mixing with vegetable juice, pouring into forms and cooling. According to the method firstly gelatin is soaked in water, then is dissolved at heating with continuous stirring, after that a mixture of vegetable juice and powder-like Lamidan is prepared, then the prepared mixture is added to dissoluted gelatin, thoroughly mixed. The mass is brought to boiling, poured into the forms, which are placed into a cooling cabinet and cooled to jelly formation. The prepared vegetable jelly with addition of powder-like Lamidan has enhanced nutritive value, functional properties, high rheological and structure-mechanical indices, it does not become layered at storing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA200905366A UA94485C2 (en) | 2009-05-28 | 2009-05-28 | Method for producing vegetable jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA200905366A UA94485C2 (en) | 2009-05-28 | 2009-05-28 | Method for producing vegetable jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA94485C2 true UA94485C2 (en) | 2011-05-10 |
Family
ID=50832944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA200905366A UA94485C2 (en) | 2009-05-28 | 2009-05-28 | Method for producing vegetable jelly |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA94485C2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2551581C1 (en) * | 2014-01-30 | 2015-05-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВПО "ВГУИТ") | Colostral whey jelly manufacture method |
-
2009
- 2009-05-28 UA UAA200905366A patent/UA94485C2/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2551581C1 (en) * | 2014-01-30 | 2015-05-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВПО "ВГУИТ") | Colostral whey jelly manufacture method |
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