METHOD OF JELLY CONFECTIONARY MASS PRODUCTION Russian patent published in 2013 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to jelly marmalade production. The jelly confectionary mass production method includes a jellying agent swelling and dissolution of water with subsequent introduction of sugar and molasses, the produced mass boiling out, cooling, introduction of citric acid, an essence and a colorant into the mass with subsequent moulding, proofing, sugar sprinkling and drying. The jellying agent is represented by a mixture of agar and magnesium alginate at the following average ratio of components, kg per 1000 kg of the ready products: sugar in the jelly - 518.85, sugar for sprinkling - 92.24, molasses - 259.42, agar - 6.91, magnesium alginate - 6.91, citric acid - 9.22, essence - 2.30, colorant - 1.15, water - 103.0.

EFFECT: invention is aimed at production of a jelly confectionary mass possessing radioprotective, immunomodulatory and preventive properties without complication of the production technology.

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