MARMALADE PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Agar-fructose syrup is prepared. For this purpose agar is soaked in water at 10-15°C in ratio agar-water 1:30 and left for swelling during 1.5-2 hours. After that it is warmed up till total dissolution during warming up and fructose is added. Obtained agar-fructose syrup is boiled till dry substances weight fraction makes 82-83 %, natrium lactate is added. After that mixture is cooled down till 55-60°C, citric acid is added as well as apple and pumpkin puree. The mass is rapidly mixed, poured into forms, maturated during 2 hours. Extracting from forms is performed, products are dried, sprinkled with starch and glased by chocolate glase prepared on fructose. Marmalade is prepared at specified ratio of components. Carrot puree can also be added into marmalade mass.

EFFECT: invention allows to obtain functional purpose marmalade, increase its quality and food value due to using of vegetable or fruit-and-vegetable puree, increase storage time, intensify production process.

2 cl, 1 tbl, 3 ex