FRUIT JELLY MARMALADE PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/06 A23G3/38 

FIELD: food industry.

SUBSTANCE: fruit jelly marmalade production method is proposed. Agar-stevioside syrup is prepared; for this purpose agar is soaked in 10-15°C water at a ratio of 1:30 and left for swelling during 1-1.5 hours, heated till agar complete dissolution; stevioside is added; produced agar-stevioside syrup is boiled out till dry substances content is equal to 77+1%. Then one introduces sodium lactate, stirs and cools the mixture to a temperature equal to 50-55°C, introduces citric acid and grape juice in a recipe quantity. Then one perform quick stirring and moulding by way of syringing using a continuous action syringe into a "flow-pack" type metallised film, cooling and delivering for packaging into corrugated boxes. Fruit jelly marmalade is prepared at the following recipe ratio, kg per 1000 kg of the ready product: agar - 9.0-9.5; stevioside - 1.5; sodium lactate - 3.5; grape juice - 100-200; citric acid - 5.0; water - balance.

EFFECT: invention allows to enhance the product quality, simplify the technological process, reduce its duration, expand the range of manufactured products, reduce energy value, impart functional purpose to the product for consumption by people suffering from diabetes and increase the products storage life up to 6 months.

1 tbl, 3 ex