VITAMINOUS JELLY MARMALADE AND ITS PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The jelly marmalade production method involves soaking jellying components, sugar-containing and jellying components dissolution in water, syrup cooking, juice introduction into the syrup, the produced mass stirring with subsequent moulding and cooling. The syrup is cooked till dry substances content is equal to 74-85%. The juice is represented by freshly squeezed or freshly squeezed fast-frozen juice of berries, fruit, vegetables, edible roots introduced while the syrup temperature is equal to 40-90°C. The juice is introduced into the syrup in an amount of 0.1 - 70% of the ready marmalade weight, the mixture stirred and dispensed into moulds for maturing.

EFFECT: invention ensures production of vitaminous marmalade with a tender and transparent structure based on fresh vegetal raw material, having a taste corresponding to the taste of berries, fruit, vegetables and edible roots and a jelly texture habitual for the consumer; the marmalade well preserves vitamins and other beneficial substances during long-term storage life.

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