TECHNOLOGY OF MARMALADE PRODUCTION CONTAINING GINGER, LEMON, HONEY AND ASCORBIC ACID
Abstract
This article examines the technology of marmalade production based on ginger, lemon, honey and ascorbic acid, which possess natural and functional properties. Due to the growing consumer demand for healthy products in the modern food industry, the creation of products rich in natural immunostimulants and vitamins is considered a pressing issue. The article analyzes marmalade production, the chemical composition of active substances in raw materials, stages of the technological process, and ways to ensure product quality. The synergistic effect of biologically active substances of ginger, lemon and honey, as well as ascorbic acid, was studied. The gel-forming properties of pectin substances in marmalade production, the influence of sugar concentration and temperature regimes on technological parameters were demonstrated. The organoleptic and physicochemical indicators of the product were analyzed, and the advantages of marmalade as a functional food product were evaluated.
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