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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Method for production of fruit jelly marmalade includes preparation of agar-isomaltose-molasses syrup, for which agar is soaked in water for 1 h at a ratio of agar-water 1:30 and heated until complete dissolution of agar at t = 90 °C, adding isomalt, starch syrup, boiling obtained agar-isomaltose-molasses syrup to dry substances = 77±1 % at temperature of 110 °C, cooling mixture to temperature of 50–55 °C, adding citric acid and pomegranate juice in recipe quantity, fast mixing and forming by “syringing” using continuous action syringe a metallised film by “flow-pack”, cooling and delivering for packaging in a corrugated box. Fruit jelly marmalade is prepared at following ratio of initial recipe components, kg / 1,000 kg of finished product: agar 18.0–23.5 kg, isomalt 500.0 kg, molasses 333.3 kg, pomegranate juice 214.0–250.0 kg, citric acid – 6.0 kg, water – balance.

EFFECT: higher quality and nutritive value of marmalade owing to use pomegranate juice, longer shelf life, intensification of production process, wider range of products, reduced energy value due to replacement of sugar with isomalt, production of functional purpose products.

1 cl, 1 tbl, 3 ex