NATURAL HONEY BASED JELLY MARMALADE PRODUCTION METHOD Russian patent published in 2013 - IPC A23L1/06 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The method is as follows: agar agar is soaked in 10-15°C water at a temperature of 1:30. Agar agar is heated till complete dissolution. The produced solution is cooled to 50-55°C. The recipe quantity of natural honey heated to 40-50°C is added. Then the recipe quantity of ascorbic acid is introduced. All the components are thoroughly stirred. The produced jelly mass with weight fraction of dry substances equal to 50-55% is delivered for moulding by way of syringing into an individual polymer casing with subsequent twisting of marmalade mass strap and is cooled. The marmalade mass is prepared at the following recipe components content, kg per 1 t of the ready product: natural honey - 912.13 kg, agar agar -10.50 kg, ascorbic acid - 0.65 kg.

EFFECT: invention allows to increase the quality indices of the ready product, impart functional and medical-and-preventive purpose to the ready product, simplify the technological process of jelly marmalade production, intensify the technological process of jelly marmalade production, expand the range of confectionary products containing natural honey.

2 tbl, 2 ex