MARMALADE PRODUCTION METHOD Russian patent published in 1995 - IPC

FIELD: food industry; confectionery industry. SUBSTANCE: marmalade contains a jelly-forming agent, sugar, food additives, flavor additives, and sea buckthorn pomace (particles sized not more than 200 mcm, content of moisture 6-10%). The jelly-forming agent is mixed with pomace and water and the mixture is exposed to room temperature (18-20 C) to swell for 40-60 min. Sugar and food additives are added, and the mixture is boiled down, cooled, supplemented with flavor additives, and boiled down again at 96-99 C. The ratios of ingredients are the following (mass): jelly-forming agent 1.4-1.63, sugar 71.16-71.74, food additives and flavor additives 25.44-25.63, sea buckthorn pomace 1.0-2.0. EFFECT: higher product quality. 2 cl