METHOD FOR PRODUCTION OF FRUIT JELLIES Russian patent published in 1997 - IPC

FIELD: food industry; particularly, confectionery. SUBSTANCE: method involves using juices, or puree, or precooked products as raw material with content of dry matters 8-10% which preliminarily thinned with fluid components (water, or fluid milk product, or sugar syrup) at the ratio of fruit raw material and fluid component 1:(0.25-4). Thinning is carried out until content of dry matters becomes 5-10%, then mass is intensively mixed for 1-1.5 h and cured for 2.5-3.5 h. Then formula mixture is prepared by mixing pectin-sugar-fruit mass, thick sugar syrup and sodium lactate in amount of 0.5-1.0% from total mass of mixture. Mixture is boiled at temperature 113-115 C for 6-10 min and tempered at 90-103 C. During tempering, flavor, aroma and acid are added. Prepared mass is cast in starch molds at 90-103 C. Then mass is texturized, jellies centers are cleaned from starch and enrobed. Supplying mass to former batching head and filling starch molds with it, is carried out continuously. EFFECT: higher quality of jellies.