FIELD: confectionary industry.
SUBSTANCE: claimed jelly contains 65-68 mass % of red currant juice; 10-15 mass % of sorbitol, and 20-22 mass % of fructose.
EFFECT: product of increased nutrient value, decreased caloricity, improved organoleptic characteristics, and increased strength.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SHEET BERRY MARMALADE | 2011 |
|
RU2464811C1 |
| MARMALADE PRODUCTION METHOD | 2019 |
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| METHOD FOR PRODUCING MARMALADE | 2016 |
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RU2627492C1 |
| JELLY MARMALADE OF FUNCTIONAL PURPOSE | 2019 |
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RU2704102C1 |
| PRODUCTION METHOD OF AN ALCOHOL-FREE FRUIT JELLY BEVERAGE | 2019 |
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RU2717501C1 |
| JELLY MARMALADE FOR DIETARY MEALS | 2018 |
|
RU2700541C2 |
| GALANTINE-LIKE CONFECTIONERY PRODUCT | 0 |
|
SU1729396A1 |
| VITAMINOUS JELLY MARMALADE AND ITS PRODUCTION METHOD | 2010 |
|
RU2468605C2 |
| METHOD OF PREPARING JELLY CONFECTIONERY | 0 |
|
SU1752321A1 |
| GUAVA SHEET MARMALADE AND A METHOD FOR PRODUCTION THEREOF | 2019 |
|
RU2724489C1 |
Authors
Dates
2008-01-27—Published
2006-05-04—Filed