MIXTURE FOR PREPARING OF JELLY SWEETS Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: dried apricots are twice infused in aqueous-alcohol liquid, their ratio at the first step of infusion being 1: 2.5. The first step is carried out within 13-15 days till extractiveness is 20.5 g/100 ml, the second step is carried out till extractiveness is 8 g/100 ml. Liquid fraction is separated after each of these steps. Thus prepared fruit juice of dried apricots has extractiveness 13-14 g/100 ml. Said fruit juice is added into mass for preparing sweets. Ratio of components (mass %) is as follows: syrup 3-4, gelling component 0.9-1.0, sodium lactate 0.3-0.4, citric acid 1.0-1.1, orange essence 0.02-0.03, fruit juice of dried apricots 2.1-2.2, sugar the rest. EFFECT: increases food value of sweets.