METHOD FOR PRODUCING JELLY FRUIT MARMALADE Russian patent published in 2017 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: method for producing jelly-fruit marmalade is proposed, wherein agar-fructose syrup is prepared, for which purpose agar is soaked in water for 1 hour at the agar-water ratio of 1:30 and heated until the complete agar dissolution at t = 90°C, barley malt extract is added, the resulting agar-fructose-malt syrup is boiled out to DS = 76+1% at 110°C, the mixture is cooled while stirring to the temperature of 50-55°C, citric acid and chokeberry puree in the recipe amount are introduced, quickly stirred and moulded by "extrusion" method with the flow filler into metallised film of the "flow-pack" type, cooled and sent to packaging in corrugated boxes, wherein the jelly fruit marmalade is made with the selection of the following ratio of the initial recipe components, kg/per 1,000 kg of the finished product: agar 18.4 to 23.5; fructose 406.3; barley malt extract 406.3; chokeberry puree 304.7-391.6; citric acid 10.2; water - the rest.

EFFECT: invention allows to improve the quality of the products, to simplify and intensify the production process, to reduce the energy value, to increase the nutritional value, to increase the products shelf life up to 6 months, to impart functional purpose to the product, to expand the range of manufactured products.

1 tbl, 3 ex