JELLY MARMALADE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: jelly marmalade production method envisages preparation of sugar-glucose or sugar-molasses or sugar-molasses invert syrup, its boiling out till dry substances weight fraction is equal to 85-87% and the produced syrup cooling to 55-65°C. Then preliminarily soaked and swollen gelatine, fruit juice and citric acid are introduced. The produced mass is cooled to 40-50°C; one adds unrefined linseed oil with content of linolenic acid (ω-6) amounting to 20-22% and that of alpha-linolenic acid (ω-3) amounting to 45-47% of the total weight of linseed oil. One performs the mass homogenisation, casting and maturation to produce the ready product i.e. jelly marmalade produced from the initial components taken at the following ratio, wt %: boiled out sugar-glucose or sugar-molasses or sugar-molasses invert syrup - 75-90; gelatine - 5-12; fruit juice - 1-8; citric acid - 0.2-2; unrefined linseed oil - 1-2; water - balance.

EFFECT: invention enhances the quality and food value of jelly marmalade, prolongs the storage life, allows to manufacture goods with chewing and preventive properties.

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