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

FIELD: food industry.

SUBSTANCE: method for producing fruit and jelly marmalade based on natural sweeteners and gelling agents is provided, which includes preparing puree from red viburnum and orange, soaking air-dried food gelatin in water with the temperature of 20-25°C for swelling for 40-60 minutes, heating the swollen gelatin, mixing it with fruit and berry syrup obtained by boiling out red viburnum puree, orange puree and fructose to the content of dry substances of 67-69%, moulding the marmalade mass, cooling to the temperature of 23-25°C for 1-2 hours, curing for 2-3 hours, sprinkling with starch, drying from 2 to 12 hours, dosing and packing, while in order to give the marmalade the therapeutic and prophylactic orientation, the formulation components are included in the composition at the following ratio, wt %: puree of red viburnum berries 15-45; orange puree 15-45; water 16-24; fructose 10-20; food gelatin 4-6.

EFFECT: invention allows to obtain marmalade with improved organoleptic and physico-chemical characteristics, which is intended for people with diseases of the cardiovascular system and the gastrointestinal tract, as well as for those working in environmentally harmful conditions and for everyone who wants to preserve and maintain one's health.

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