METHOD FOR MANUFACTURING MARMALADE PRODUCT Russian patent published in 2017 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: method for manufacturing a marmalade product includes preparing raw material, preparing a gelling agent solution, preparing a syrup containing sugar and treacle, evaporating the syrup, introducing gelling agent therein, stirring, introducing citric acid, cooling, introducing a functional component, mixing, pouring, moulding, drying. As a functional component, the mixture of dihydroquercetin and powdered ginkgo extract, taken at the ratio of 1:80, is used. Aqueous concentrate from quince is additionally used, introduced into the syrup after the gelling agent, obtained by vacuum boiling down of the quince syrup to achieve the dry substance content of not less than 85%. Wherein the components are used at the following ratio (wt %): treacle 28-32, gelatin 16-18, mixture of dihydroquercetin and powdered ginkgo extract 9-12, aqueous concentrate from quince 10-14, citric acid 0.8-1.0, sugar - the rest up to 100%.

EFFECT: increasing the food and biological value of jelly marmalade, improving the structural and mechanical indices.

2 cl, 3 ex