METHOD OF MARMELADE MANUFACTURE WITH YAKON FLOUR Russian patent published in 2018 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Way of marmalade production using yakon flour includes the preparation of puree from yakon flour by mixing flour with water in a ratio of 1:10, preparing the agar-fructose syrup by soaking agar in water at a temperature of 10–15 °C in the ratio of agar-water 1:30 and swelling. Then, the swollen agar is heated to 80 °C until complete dissolution and while heating fructose is added, boiled to a mass fraction of dry matter 80–82 %, the mixture is cooled to a temperature of 55–60 °C. After that, citric acid and puree from the yakon flour are added, mixed quickly, poured into molds, and after 2–2.5 hours removed from the molds, and dried. Components are used in certain weight proportions.

EFFECT: invention makes it possible to produce marmalade made of agar and fructose with the addition of puree from yakon flour, which has functional properties and high organoleptic characteristics.

1 cl