METHOD FOR PRODUCTION OF JELLY SWEETS WITH PHYTOADDITIVES Russian patent published in 2011 - IPC A23G3/00 A23G3/48 A23L1/06 

FIELD: food industry.

SUBSTANCE: method envisages dissolution of pectin in a preliminary prepared water extract or mixture of extracts of phytoadditives produced from produced of leaves and/or stems and/or inflorescences of cherry, great nettle, lime, raspberries, currants, thyme, dry substances content being 1.8-3.2 % and temperature 50-60°C. The extract/mixture of extracts is taken in a quantity exceeding that of pectin by a factor of 30. Dissolution is performed by stirring during 5-7 min in a vessel with a mechanical mixer and a steam jacket. Sugar is added to the produced solution which is heated 75-80°C till complete dissolution. Then molasses is added and the mixture is boiled out at a 110-112°C temperature till dry substances content is 72-75%. Then the syrup is tempered with citric acid and sodium citrate added to it. The produced jelly mass is shaped by casting into starch molds. The sweets bodies are cured at a temperature of 8-10°C, coated and packaged. The jelly mass components are used in a specified ratio. At the curing stage one additionally adds 0.1-1% of powder of phytoadditives or mixture thereof with particle size being up to 10 mcm and/or 0-5 % of alcohol-and-water extract of phytoadditives or mixture thereof. For preparation of phytoadditive extracts vegetal raw material is milled prior to extraction to produce a powder with particle size being up to 10 mcm. For production of water phytoadditives extract one performs extraction with 60°C water during 30-40 min, the weight ratio of extractive agent to powder being 15 to 1. The cake produced after extraction is used for addition at the curing stage in a quantity of 0.1-1%.

EFFECT: invention ensures production of a functional purpose product with improved consumer characteristics.

5 cl, 6 ex