METHOD OF MARMALADE PRODUCTION Russian patent published in 2000 - IPC

FIELD: food industry, particularly, confectionery industry for preparation of products with gel-like structure. SUBSTANCE: method involves preparation of pectin-fructose syrup. For this purpose dry powder of pectin is mixed with a part of fructose and sodium citrate. Then introduced in water are the rest part of fructose and prepared mixture of dry components: pectin, fructose and sodium citrate. Solution of fructose and water is poured in boiler, heated up to temperature 85-95 C and pectin-fructose-sodium citrate mixture is filled in it at permanent mixing. Boiling of the mixture is conducted at temperature of 105-110 C at permanent mixing. Syrup is introduced at the end of boiling. When content of dry substances in mixture is 77-83 %, flavors are added. Then marmalade mass is formed by its molding in metallic forms. EFFECT: increased qualitative index of prepared product used for dietetic and diabetic alimentation. 2 cl, 2 ex