METHOD OF MANUFACTURING JELLY MARMALADE Russian patent published in 2009 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and can be used for manufacturing fermented jelly marmalade. Raw materials are prepared for production, recipe mixture from swollen citric pectin, natrium lactate and sugar is prepared. The mixture is heated, fruit jell is added and boiling to fraction weight of dry materials of the mixture of 75-77%. Citric acid, flavouring and colouring agents are cooled down, tempered and added while stirring. Marmalade mass is moulded, cooled down and dried. Blueberry pomace juice extract concentrate is used for colouring agent, obtained by acidless processing of raw source added in the form of mixture with extract concentrate fraction material not less than 10%. Marmalade mass is prepared in the following ratio of components, g/kg: sugar 675-685; pomace juice 167-173; citric pectin 13.0-13.2; citric acid 7.5; natrium lactate 7.8; colouring agent 0.4-0.6; flavouring agent 0.16.

EFFECT: product nutritious value and its total antioxidant activity is increased.

1 tbl, 3 ex