JELLY MARMALADE PRODUCTION METHOD Russian patent published in 2016 - IPC A23L21/10 

Abstract RU 2604008 C1

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary, specifically compositions for production of marmalade. Jelly marmalade production method involves preparation of raw material, preparing a solution of gelling substance, preparation of syrup containing sugar, molasses, water, evaporating syrup, adding jellying substance, stirring, adding citric acid, cooling, adding a biologically active component, stirring, pouring, moulding, drying. Biologically active component used is a mixture of dihydroquercetin and powder extract of mate, taken in ratio 1:100, method additionally uses aqueous concentrate of Iceland moss, added to syrup after jellying substance, in following ratio of components, wt%: molasses 30-35, gelatine 15-17, mixture of dihydroquercetin and mate extract 10-14, aqueous concentrate of Iceland moss 6-8, citric acid 1.2-1.4, sugar - balance up to 100 %.

EFFECT: invention improves nutritive and biological value of jelly marmalade, improves structural-mechanical properties, and improves preventive properties of product.

1 cl, 3 ex

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RU 2 604 008 C1

Authors

Tarasenko Natalja Aleksandrovna

Potekhina Ellina Ilinichna

Dates

2016-12-10Published

2015-08-27Filed