FIELD: food industry, in particular, production of jelly-like, canned and confectionery products based on pectin. SUBSTANCE: method involves using pectin extract as pectin-containing component concentrated with mass parts of pectin substances from 1.5 to 4.0%. It is received by means of hydrolysis-extraction of vegetable raw by electoactive water with pH from 1.5 to 4.0. Concentrated pectin extract is used in amount from 47 to 126% to mass of prepared product. EFFECT: higher efficiency.
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