Stepanova T. Technology of fruit-berry jelly based of semi-finished jelly products

In the thesis it was scientifically substantiated and worked out the technology of semi-product and the fruit-berry jelly on it's basis. It was determined their consumers and technical qualities, it was substantiated the conditions, the terms of storing. It was developed and adopted the normative and technological documentation, it was made the introduction of new technologies in HoReCa and the enterprises of the food complex. It was grounded the method for structured ionotropic gelation systems by using of low amidated pectin and egg shell powder as calcium ions. On the basis of studies found patterns of structure formation; reasonably prescription composition and process parameters to obtain semi-finished jelly product and fruit-berry jelly based on it.