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

FIELD: food industry.

SUBSTANCE: jelly marmalade production method involves preparation of a girasol-based preventive additive, agar soaking in 10-15°C water with the ratio of agar to water being 1:30 and swelling during 2h with subsequent heating until complete dissolution, addition of fructose in the recipe quantity, the produced agar-and-fructose syrup boiling out until the dry substances content is 76-80%, introduction of sodium lactate, the mixture cooling to 50-55°C, introduction of the girasol-based preventive additive, thorough stirring, marmalade mass moulding through injection into individual polymer shells with further twisting of marmalade mass rope and cooling. One uses a girasol-based preventive additive contained in 40-60 nm capsules made by way of microemulsion encapsulation. The preventive additive is represented by a mixture of Biovestin probiotic, girasol powder as a prebiotic and a flavouring additive at a ratio of 1:57:1. The components weight ratio in the mixture (%) is as follows: fructose - 8.0-9.4; preventive additive - 62.5-67.1; agar-agar - 11.6-15.8; sodium lactate - 12.8-14.7. The degree of the main substance inclusion in the capsule is 90-95% of the initial quantity. One uses girasol powder with particles sized 20-60 mcm.

EFFECT: development of a method for production of jelly marmalade with probiotic properties and expansion of the range of preventive purpose confectionary products.

3 cl, 1 tbl, 3 ex