JELLY SWEETS PRODUCTION METHOD Russian patent published in 2012 - IPC A23G3/48 A23L1/06 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to the confectionary branch. The method envisages dissolution of pectin, while being stirred, in 80°C water taken in a quantity 15 times the pectin weight in a vessel using a mechanical stirrer and a steam jacket at the stirrer rotation rate equal to 1000-1500 rpm. Sugar is introduced into the produced solution, while being stirred, at the stirrer rotation rate equal to 22-30 rpm and is conditioned till complete dissolution. Starch syrup, sodium citrate are introduced and the mixture is boiled out to a temperature equal to 107°C and dry substances content equal to 76%; then the mass is supplied for moulding. Concentrated water extract of great nettle leaves, lemon and ascorbic acids are introduced into the sweets-depositing machine funnel equipped with a stirring device. The mass is mould into starch moulds by way of casting at a temperature of 95-100°C. The sweets bodies are cured at a temperature of 8-10°C, purified from starch, coated with chocolate glaze and packed into film using the "flow-pack" technology.

EFFECT: invention ensures manufacture of a functional purpose product with preset quality characteristics without usage of synthetic taste-and-flavour and colouring substances.

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