FRUIT-AND-BERRY JELLY PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/06 A23C21/08 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry, in particular, to fruit-and-berry jelly production. One performs acceptance and cleaning of cucurbits crops (water-melons and melons), separation, seeds removing, milling into particles sized no more than 3 mm, condensing at a temperature of 60-65°C under a pressure of 0.075 MPa. Curd whey is collected and separated at a temperature of 35-40°C, heated to 70-75°C; carrageenan is introduced. A mixture is composed from the said components, dispensed into moulds at the mixture temperature equal to 65-70°C and delivered for structure-forming. Structure-forming is performed at a temperature of 6±2°C during 1 hour. The produced jelly is packed and stored at a temperature of 6±2°C during 36 hour. The components are used at the following ratio, kg/t: curd whey - 899.25; water-melon concentrate - 47, melon concentrate - 47; carrageenan - 6.75.

EFFECT: proposed method allows to enhance the quality, improve the technology of jelly production and expand the fruit-and-berry jellies range.