METHOD FOR JELLY MARMALADE PRODUCTION WITH USING APPLE PASTE Russian patent published in 2018 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: method for jelly marmalade production with using apple paste is proposed, in which apple paste is first prepared from marc generated after separating 40-45% of juice from crushed apples, for which they are heated to a temperature of 80-90°C by means of microwave treatment, mashed, and 0.5% of citric acid in the form of an aqueous solution and 5% of malt extract are added to the resulting puree, then the mixture is boiled out in a vacuum apparatus at a residual pressure of 21-23 kPa and the temperature of 70°C to a content of dry substances of 50-56%, then agar-fructose syrup is prepared, agar is soaked in water with a temperature of 10-15°C at the agar-water ratio of 1:30 and left for swelling for 2 hours, heated to complete dissolution, fructose is added, the agar-fructose syrup is boiled out to a content of dry substances of 76-80%, sodium lactate is added, the mixture is cooled to a temperature of 50-55°C; citric acid and apple paste are added, everything is thoroughly stirred, and the marmalade mass is moulded by the method of "syringing" in an individual polymer shell with subsequent twisting of the marmalade mass strick and cooled, while the marmalade mass is prepared at the following choice of the ratio of the formulation components, kg per 1000 kg of finished products: fructose 92.10-173.30; apple paste 824.30-1048.00; agar-agar 13.30; citric acid 14.60; sodium lactate 13.20.

EFFECT: invention allows to produce a new high-quality product enriched with dietary fibers, minerals and antioxidants, which has reduced energy value, and also allows to impart functional purpose to the finished product, to simplify the production process of manufacturing jelly marmalade, to expand the range of confectionery products for functional purposes and to reduce the cost of the finished product.

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