FIELD: food industry.
SUBSTANCE: invention relates to food industry. The berry marmalade mass contains sugar sand, molasses, apple pectin and sodium lactate. Additionally, the mass contains cranberry and red bilberry refuses puree as a natural vegetal source of food fibres, vitamins and mineral substances in an original amount of 57.01 wt %.
EFFECT: manufacture of a product with reduced caloric content and increased food fibres content.
2 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MARMALADE PREPARATION METHOD | 2023 |
|
RU2815114C1 |
| METHOD OF PRODUCTION OF FRUIT-BERRY FRUIT-PASTE CANDY GLAZED WITH CHOCOLATE GLAZE | 1995 |
|
RU2067838C1 |
| METHOD OF PRODUCING GELATIN MARMALADE | 1996 |
|
RU2127985C1 |
| METHOD OF PRODUCTION OF JELLY CUT FRUIT-PASTE CANDY ON PECTIN | 1995 |
|
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| METHOD OF PRODUCING MARMALADE | 0 |
|
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| SHEET BERRY MARMALADE | 2011 |
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| VITAMINOUS JELLY MARMALADE AND ITS PRODUCTION METHOD | 2010 |
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| VEGETABLE JELLY CANDIES | 2016 |
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| METHOD FOR PRODUCTION OF MARMALADE AND JELLY CANDY MASSES | 2010 |
|
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| METHOD FOR PRODUCTION OF MOLDED JELLY MARMELADE WITH VEGETABLE FILLER | 2017 |
|
RU2641526C1 |
