JELLY MARMALADE PRODUCTION METHOD Russian patent published in 2018 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery, and can be used to prepare jelly marmalade on pectin. Method of preparation of jelly marmalade based on starch syrup includes the preparation of water-sugar-pectin solution, the adding of sodium lactate. Add a syrup to the resultant mixture, boil the mixture in the cooking equipment under a vapor pressure of 0.2–0.4 MPa to a mass fraction of dry substances 69–71 %, cool the resulting mass to a temperature of 85–90 °C when tempering. Then add a citric acid, flavor and various food dyes. To make jelly marmalade, the components are taken in the following mass ratio, kg: granulated sugar – 3.72–3.8; syrup (starch of various kinds) – 77.15–79.02; pectin – 1.86–1.9; sodium lactate – 0.92–0.95; citric acid – 0.69–0.71; flavor – 0.1; dye – 0.1.

EFFECT: invention makes it possible to reduce the sugar capacity and energy value of the product by replacing sugar with syrup in the formulation, shorten the duration of production by shortening the swelling of the water-sugar-pectin solution, extend the shelf life of marmalade by slowing down the drying process.

1 cl, 2 tbl, 4 ex