COMPOSITION FOR PREPARING JELLY FRUIT-PASTE CANDY AND A METHOD OF ITS PREPARING Russian patent published in 1996 - IPC

FIELD: food industry. SUBSTANCE: composition has, kg per 100 kg ready product: food gelatin (gel strength is 180-220 g Blume) 9.7-10.2; natural fruit juice (dry matter content is 11-13%) 40-44; sugar 54-56; syrup 8-12; citric acid 1-2; aromatic essence 0.05-0.2. Swelling and dissolving food gelatin and sugar in the natural fruit juice is carried out separately. Process of gelatin swelling and dissolving is carried out at 18-25 C for 2-3 hr followed by mixture heating to 50-55 C, and syrup is added to the dissolved sugar. Then mixture is boiled up to the dry matter content 78-79% and cooled up to 70 C (not below). Then prepared sugar-syrup mixture is mixed with prepared gelatin solution, citric acid and aromatic essence were added to the mixture and formed by pouring prepared JELLY mass into starch. Then mass is kept up to the gel formation, unloaded from the form and purified from starch. EFFECT: improved method of preparing. 7 cl