METHOD FOR PREPARING JELLY FRUIT-PASTE CANDY Russian patent published in 2005 - IPC

FIELD: food industry, technology for confectionary manufacturing.

SUBSTANCE: method for preparing jelly fruit-paste candy involves preparing raw, preparing syrup containing pectin, sugar and a supplement prepared from raw of vegetable origin. As a vegetable supplement method involves using extract prepared from mixture of black loose-leaf tea, green loose-leaf tea, cornflower flowers, pot-marigold flowers, cowberry leaves, hibiscus flowers and wild rose fruits taken in the mass ratio = 10:2:1:1:2:2:1, respectively. Then method involves boiling syrup, finishing, pouring, forming, drying and packaging. In finishing method involves addition of citric acid, sodium lactate, aromatic principle "Brusnika" (Cowberry"), aromatic principle "Slivki" ("Cream") and the preparation prepared by successive extraction of micromycetes Mortierella dichotoma biomass with non-polar extractant in supercritical state, water, alkali, water, acid, water, alkali and water and the following combining the first extract with a solid residue. Invention provides preparing fruit-paste candy eliciting activity of vitamin F. Also, prepared fruit-paste candy shows England taste but consistence of domestic fruit-paste candy.

EFFECT: improved preparing method.