JELLY CONFECTIONARY GOODS PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry namely to methods of production of confectionary goods which can be used as separate semi-products or additives. Puree is prepared out of beet root pulp for which purpose beet roots are washed, blanched in water at 95-100°C during 15-20 minutes, peeled, minced till particles size not more than 5 mcm, then 0.2-0.3% of citric acid is added to minced product mass, mixed and pressed. Water at 80-85°C with water duty 1 is added to the pressed mass, mixed during 15-20 minutes, repeatedly pressed, water at 80-85°C with water duty 1 is added to the pressed mass, the mass is boiled while mixing during 60 minutes, boiled mass is minced till particles size 30-40 mcm. Puree with 3.7% of dry matter is obtained. Agar is soaked for swelling in the prepared puree made of beet roots pulp. After two hours of soaking natrium lactate is added to the mass, the mass is warmed up till agar is dissolved, after that stevioside, sugar, molasses are added. Jelly mass is boiled till dry substances content 45-55%, poured into forms, cooled till jelly is formed, taken out of forms, maturated and packaged.

EFFECT: invention allows to produce a product of high quality, enriched with minerals and food fibers with decreased sugar content and energy value, expand range of food products produced while using new semi-products made of beet roots, decrease jelly mass boiling time.

1 tbl, 2 ex