METHOD FOR PREPARATION OF FRUIT-AND-VEGETABLE JELLY MILK DESERT Russian patent published in 2015 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: one preliminarily prepares gelatine, pours it with water at a ratio of 1:(2.0-2.5); then swollen gelatine is heated in a water bath till complete dissolution. Pectin is properly stirred with a ten-fold quantity of sugar sand included into the formula. Into the produced mixture one introduces the quantity of water exclusive of that consumed for gelatine dissolution, the dosaged formula quantities of fruit puree or juice and vegetable raw material puree. Then the produced mixture is heated to a temperature equal to (90±5)°C; into the hot mass one then introduces the remaining sugar sand exclusive of that consumed for mixing with pectin; the mixture is thoroughly stirred. The produced mass is pasteurised at a temperature of (90±5)°C during 20 minutes. Into the produced mass one introduces (under continuous stirring conditions) the preliminarily prepared gelatine solution, whey and citric acid; then the produced mass is pasteurised at a temperature of (90±5)°C during 5 minutes. The ready product is dispensed into the container, cooled and preserved by an aseptic method or delivered for further usage.

EFFECT: production of fruit-and-vegetable jelly milk desert with simplified production process with preservation of biologically active substances as well as with reduction of energy consumptions and prime cost of the ready product.

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