FIELD: food production process.
SUBSTANCE: method comprises preparing raw material for the production, preparing recipe mixture out of swollen pectin, sodium lactate and sugar. Mixture is heated with molasses added, boiled down to mixture dry solids weight ratio of 75-77% and cooled. Then mixture is tempered, and citric acid, food flavour and dye are introduced when stirring. Marmalade mass is poured, cooled and marmalade is dried. Pectin is represented by citrus pectin and dye is represented by black currant berries marc extract concentrate obtained by acid-free raw source processing. Note that marmalade mass is prepared in a specified ratio.
EFFECT: increasing food value and anti-oxidant activity of product, extending its storage life.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING JELLY MARMALADE | 2007 |
|
RU2357440C1 |
| METHOD OF PREPARING JELLY CONFECTIONERY | 0 |
|
SU1752321A1 |
| METHOD FOR PRODUCTION OF MOLDED JELLY MARMELADE WITH VEGETABLE FILLER | 2017 |
|
RU2641526C1 |
| METHOD OF PRODUCTION OF JELLY CUT FRUIT-PASTE CANDY ON PECTIN | 1995 |
|
RU2067839C1 |
| METHOD OF PRODUCING GELATIN MARMALADE | 1996 |
|
RU2127985C1 |
| METHOD FOR PRODUCTION OF MARMALADE AND JELLY CANDY MASSES | 2010 |
|
RU2424724C1 |
| VITAMINOUS JELLY MARMALADE AND ITS PRODUCTION METHOD | 2010 |
|
RU2468605C2 |
| COMPOSITION FOR MAKING JELLY MARMALADE | 2017 |
|
RU2659083C1 |
| METHOD FOR OBTAINING JELLY-FRUIT MARMALADE OF FUNCTIONAL PURPOSE | 2022 |
|
RU2796160C1 |
| METHOD FOR PREPARATION OF FRUIT-AND-VEGETABLE JELLY MILK DESERT | 2013 |
|
RU2542519C1 |
